A Perfect Pairing: Cider, Food, and Charm at Love & Grit Farm

On Sunday, June 22, 2025, Love & Grit Farm in Germantown, Maryland, played host to an intimate and unforgettable cider and food pairing event. Tucked away in the farm's charming 19th-century "old red barn," guests were treated to a meticulously curated six-course small plate meal, each dish thoughtfully paired with exceptional local hard ciders and a delightful mead.

The evening was a true celebration of local flavors, highlighting the bounty from Love & Grit's CSA cooperative growing farms, East Rivendell and Giovanni Farms. The culinary magic was brought to life by Steve Alger, Sharynne Mattingly, and Kristin Rydland, who crafted a menu that showcased the season's best.

Menu for Cider Pairing

Collection of Cider

Table for cider dinner pairing

Let's take a stroll through the evening's delicious journey:

The Courses and Their Companions

The meal began with a refreshing gazpacho accompanied by savory shortbread. This vibrant opener was perfectly complemented by Doc Waters' Oak Aged cider. This still, dry cider, made with estate-grown apples and aged on French oak, offered soft tannins and fleeting vanilla notes that harmonized beautifully with the gazpacho's bright flavors.

Next, a fresh greens salad adorned with select pickled vegetables arrived, a symphony of textures and tang. To match its acidity, the pairing was Over the Falls from Two Story Chimney Ciderworks. Aged in red wine barrels from a Frederick County winery, this dry hard cider boasted a complex profile with hints of oak and red wine, proving an excellent counterpoint to the pickled elements.

A showstopper followed: smoked brisket seasoned with a chipotle rub and served with chimichurri. This mildly spicy dish found its ideal partner in Doc Waters' Sweet Tart Cherry. This semi-sweet cider, a blend of estate-grown apples and Montmorency tart cherries, provided a delightful and balanced contrast to the smoked beef.

For the fourth course, a plate of Maryland-sourced charcuterie delighted the palate. It was expertly paired with Devil's Half Acre, a single varietal cider from Branch Bender Cidery. Made from Arkansas Black apples, this crisp, wine-like cider offered soft notes of tropical fruit, honey, and vanilla, enhancing the rich flavors of the charcuterie.

The penultimate savory course featured a delicate crab croquette and smoked rockfish. This coastal duo was accompanied by Pippin from Brothers Ridge Cider. A dry cider crafted from a blend of heirloom apples, Pippin presented a more traditional, earthy profile that beautifully anchored the seafood's delicate flavors.

The evening concluded with a sweet and unforgettable twist on the classic Smith Island Cake. This fantastic confection, filled with layers of lemon cream and berry jam, was served with a delightful mead from Linganore Winecellars, bringing the evening to a truly sweet and memorable close.

This intimate event in the old red barn at Love & Grit Farm was more than just a meal; it was an experience. It showcased the incredible talent of local producers and culinary artists, proving that when good food, good cider, and good company come together, magic happens.

What's your favorite food and cider pairing?