Northern California Homebrew Festival Brewer’s Dinner – 2016

Northern California Homebrew Festival Brewer’s Dinner

Belgian Beer Dinner

On the Sixteenth Day of the Ninth Month, In the Year Two Thousand Sixteen

Seating Begins at Six Thirty PM

 

First Course

 

Flemish Style Asparagus

poached green asparagus topped with sous vide duck eggs, parsley and black truffle infused salt

Shrimp Stuffed Tomatoes

vine ripened tomatoes, hollowed out and filled with bay shrimp that have been tossed in an orange white miso malt vinegar mayonnaise and herbs

 

The Monk’s Cellar – Biere Blanche

 

Second Course

 

Ardennes Salad

Belgian red and green endive sliced and mixed with mâche, borage blossoms, blanched French beans, pearl barley cooked in Flanders Red Ale wort,

Italian leaf parsley, tarragon, thyme leaves, chives, chervil and tossed with a Trappist Orval vinaigrette

 

Firestone Walker Brewing Co. – Opal

 

Third Course

 

Chicken and Hen of the Woods Mushroom Waterzooi

a homemade roasted chicken stock is strained and mixed with organic Straus half & half, Brewery Ommegang Hennepin Saison, and mixed with poached chicken,

hen of the woods mushrooms, purple potatoes, leeks, fennel, pearl onions, baby maroon carrots, celery, thyme and chervil

 

Vegetarian Waterzooi

a homemade roasted vegetable stock is strained and mixed with organic Straus half & half, Brewery Ommegang Hennepin Saison, and mixed with

celery root, butternut squash, hen of the woods mushrooms, purple potatoes, leeks, fennel, pearl onions, baby maroon carrots, celery, thyme and chervil

 

Brewery Ommegang – Hennepin Saison

 

 

Fourth Course

 

Beef Cheek Carbonnade

beef cheeks are lightly seasoned, coated in flour, then browned, and later braised with caramelized onions, shallots, leeks, garlic, bay leaves, thyme,

Anderson Valley Brother David’s Double and roasted beef stock until tender.  Rodenbach Grand Cru is blended with red currant jam and mixed in at service.

 

Smoked Tempeh Carbonnade

smoked tempeh is braised with caramelized onions, shallots, leeks, garlic, bay leaves, thyme, Anderson Valley Brother David’s Double

and roasted beef stock until tender.  Rodenbach Grand Cru is blended with red currant jam and mixed in at service.

 

Pomme Frites

kennebec potatoes, prized for their flavor and starch content, peeled and cut into fries, blanched in low heat oil, to cook them through,

then re-fried to crisp the outside and make a perfect Pomme Frite. Served with a White Miso Malt Vinegar Mayonnaise,

Black Garlic White Miso Malt Vinegar Mayonnaise and my Asian Fry Sauce 2.0

 

Anderson Valley Brewing Co. – Brother David’s Double

 

Fifth Course

 

Flemish Style Stofé with a Speculoos Crust

A Belgian version of a cheesecake, made with cottage cheese, organic cream, ground almonds, Ceylon cinnamon, eggs and butter,

filled into a Speculoos cookie crumbled crust, baked until golden brown, served with a sour Montmorency cherry sauce

and a Dutch Advocaat spiked whipping cream

 

Home Brew Chef – The Original Monk’s Blood, 2009

 

Past Northern California Homebrew Festival Friday Night Brewers Dinner Menus:

2018 – Vegas Beer Dinner Buffet

2017 – Beer Camp Dinner

2016 – Belgian Beer Dinner

2015 – Prohibition Beer Dinner Menu

2014 – Wild West Beer Dinner Menu

2013 – Space & Beer Dinner Menu

2012 – Colonial Beer Dinner Menu

Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *