Seth Arnold recently experienced a homecoming. Arnold, the current sous chef of Silverspoon in Wayne, returned this month to a Chester County kitchen that helped mold his chef career for one night only, and we were there, to taste test it all.
From 2011–2012, Arnold acted as Liberty Union’s executive chef before he welcomed another beer-savvy culinary gig at Station Taproom, a restaurant that was like his home until 2013. Now, he’s acting as Tim Courtney’s kitchen mate at Silverspoon, learning the tricks of the head-to-tail movement and refining his culinary craft. However, that didn’t mean he could skip the chance of reuniting with Liberty Union’s owner Steven Schwenk and his former comrades for an exclusive Sam Adams-focused beer dinner.
Together, with Town Dish’s Kerry Watson, Ronna Dewey and Nina Cazille, we barreled into the Americana bar and restaurant, eager to see how the late twenty-something would flex his culinary chops. His innovative tasting menu spotlighted six courses inspired by New England states, a toast to the East Coast that was in sync with Liberty Union’s “ode to America” food program. Sam Adams’ ambassadors partnered with Arnold for the menu-pairing process, with each course terrifically coupled with a unique Boston-brewed pour.
Recapping the Sam Adams Beer Dinner at Liberty Union, Course by Course:
Destination One: Rhode Island
If you’re at a Sam Adams event, you have to have at least one Boston Lager. But, we weren’t just drinking it out of any glass. We were sipping out of the exclusive lager glass that was the result of owner Jim Koch’s passion and vision, as comboed with TIAX sensory and scientific knowledge, and Rastal’s 88 years of glass-making experience. Sounds like a mighty glass, right? It was. The elements of the glass: the upward lip, the narrow top and rounded shape enhanced our sampling session and allowed us to have the ultimate Boston Lager experience—just as Koch intended.
What did Seth present to match the all-powerful sipping session? A bold bowl of New England clam chowder, generously packed with high-quality little neck clams and accented with a lemon-chive oil. The crispiness of the Sam Adams lager yeast strain was capable of cutting through the briny characters of the clams. The give-and-take food and drink pairing excited our appetites, eager to see what was next up from the chef.
Destination Two: Massachusetts
Next up was the Double Bock, part of Sam Adams’ Brewmaster’s Collection, which is crafted with a half-pound of malts (blend of two-row pale malt and Caramel 60; equivalent of a loaf of bread per bottle). Originally released as a spring seasonal, the fierce, bready beer arrives at 9% ABV and worked as a perfect counterpart to the chef’s cranberry arugula salad. The grassy, tangy taste of the salad’s goat cheese was able to cut the booziness of the big beer, while the pickled apples and cranberry-balsamic vinaigrette provided an interesting mix of sweet-and-sour elements to the course.
Destination Three: Connecticut
Seth may have been after our hearts with course three, taking our taste buds on a roadtrip to New Haven, CT, to Louis Lunch, the home of the original hamburger sandwich. Inspired by the origins of the classic burger, Arnold created juicy beef sliders with layers of house-made pickles and smoked mayo—all arriving on toasted mini brioche. As if we hadn’t already died and gone to heaven, he paired the meaty bites with the West Coast-style Rebel IPA. The beer’s blend of grapefruit, citrus and bitter hops worked remarkably well with the burger’s caramelization. We’ll take this course again—on repeat.
Destination Four: Maine
As the beer dinner progressed, the chef’s timing was impeccable. Soon, we were taking a lighter beer respite with Escape Route, Sam’s unfiltered kolsch. Crisp and bright, the golden beauty cut through the richness of Arnold’s decadent lobster gnocchi, which arrived in a pool of citrusy fennel cream sauce. We were quickly convinced that he could cook anything well!
Destination Five: Vermont
We continued to be spoiled rotten by the chef and the on-site Sam Adams ambassadors—all of whom possessed incredible knowledge for beer, food and the marriage of the two. Fragrant, unfiltered samples of Cold Snap, Sam’s signature winter white ale, met our acquaintance. Its food mate was an excellent example of a complementary pairing. The chef created a chicken rub that matched the ingredients of the beer, with coriander being the most pronounced addition. The punchy poultry was then braised in maple syrup, paying homage to the Vermont essential. The final touch? A swoon-worthy serving of cheddar polenta that was a soul-warming side, ideal for a late winter beer dinner.
Final Stop: An Epic Dessert
The last beer of the night possessed many flavor memories for me, as I must confess that Cherry Wheat was my gateway beer many, many years ago. They’ve enhanced the recipe and it’s better than before, especially if you are sipping it while biting into Seth’s fluffy cherry ricotta doughnuts. The “icing on the cake [doughnuts]” was Cherry Wheat-macerated cherries and lemon curd, which enhanced the overall flavor profile of the beer (including its tartness).
After six fine-tuned, well curated courses of New England-inspired dishes, we will certainly keep chef Seth Arnold on our radar. This up-and-coming young chef has mastered the art of beer pairings and easily succeeds at captivating diners’ palates with enticing, inventive dishes.
Cheers to you, chef! We’re looking forward to devouring what’s next for you and our local food scene.
Find chef Seth Arnold daily at Silverspoon at 503 W. Lancaster Ave. in Wayne; phone: (610) 688-7646. Keep Liberty Union’s upcoming events on your radar by visiting them at 325 Simpson Drive in Chester Springs; phone: (484) 359-4061.
Disclaimer: For research of this article, the reviewer received a complimentary tasting.
