On Sunday, July 15, Bistro New Albany & NABC are co-sponsoring our 2nd annual Bastille Day Biere de Garde dinner, to be held at Bistro New Albany – we hope on the patio; we'll move inside if there's rain or undue heat. Starting time is 6:00 p.m.Chef Dave Clancy's five-course French menu will include hors-d ‘oeuvres, soup, salad, and entree and dessert, and will be paired with beers selected by the Publican (that's me) from Brasserie Thiriez, Brasserie Duyck (Jenlain) and Brasserie Artisanale La Choulette. As a bonus, we'll have draft vintage French cider from Normandy: Cidre Bouche Brut E. Dupont 2002. Ales will be poured in 4-oz portions, and I’ll have a few comments with each.
The price is $65 per person (service non compris), and reservations can be made by calling Bistro New Albany at 812-949-5227.
You may view the event poster here. The menu, including beer pairings, follows.
----
Bastille Day aperitif
----
Hors- d ‘oeuvres
- Canapes de Gravlax que Saler en Duchene avec Crème Fraiche et Ciboulettes (Canapes of Duchene Cured Gravlax with Crème Fraiche and Chives)
- Escargot que pate a frire en Jenlain Ambree avec Citron-Chervil Aioli (Jenlain Ambree Battered and Deep Fried Escargot with Lemon-Chervil Aiolli)
- Bouchees avec Chevre et Lavande (Boucheés with Chevre and Lavender)
Jenlain Ambree (6% abv)
A classic amber Biere de Garde from the Duyck brewery.
Thiriez Blonde (6% abv)
- Escargot que pate a frire en Jenlain Ambree avec Citron-Chervil Aioli (Jenlain Ambree Battered and Deep Fried Escargot with Lemon-Chervil Aiolli)
- Bouchees avec Chevre et Lavande (Boucheés with Chevre and Lavender)
Jenlain Ambree (6% abv)
A classic amber Biere de Garde from the Duyck brewery.
Thiriez Blonde (6% abv)
Farmhouse blond brewed in French Flanders, near the Belgian border.
----
----
Soup Course
- Vichyssoise avec Celeri et Noix de Grille (Chilled Potato, Leek, and Celery Puree with Toasted Walnuts)
Thiriez Extra (4.5% abv)
French barley, wheat and Alsatian hops combine in a tribute to a nearby church named for a “homeless, pious orphan.”
----
Salad Course
- Salade de Chicoree avec des Poires de Pocher, Roquefort, et Miel-Thym Vinaigrette (Endive Salad with Poached Pears, Roquefort, and Honey-Thyme Vinaigrette)
- Salade de Chicoree avec des Poires de Pocher, Roquefort, et Miel-Thym Vinaigrette (Endive Salad with Poached Pears, Roquefort, and Honey-Thyme Vinaigrette)
La Choulette Les Sans Culottes (7% abv)
From the importer’s website: “This, the brewery’s masterpiece, proudly pays homage to Les Sans Culottes – the “trouserless” craftsmen who could not afford uniforms but unflinchingly did the handiwork of the French Revolution. A number of brewers were included in their ranks.”
----
----
Entree Course
- Veau de Grillade avec Truffe Parfumer Pomme de Terres Lyonnaise, Asperges, et Sauce a Chasseur de Tomate d’Heritage (Char Broiled Veal Chop with Truffle Scented Lyonnaise Potatoes, Asparagus and Heirloom Tomato Chasseur Sauce)
Cidre Bouche Brut E. Dupont 2002 (5.5% abv)
Classic artisanal cider from Normandy. The Dupont family orchard contains 6,000 trees of typical regional apple varieties, including Saint-Martin, Binet, Noel de champs, Mettais, Frequin and Rouge Duret.
----
- Veau de Grillade avec Truffe Parfumer Pomme de Terres Lyonnaise, Asperges, et Sauce a Chasseur de Tomate d’Heritage (Char Broiled Veal Chop with Truffle Scented Lyonnaise Potatoes, Asparagus and Heirloom Tomato Chasseur Sauce)
Cidre Bouche Brut E. Dupont 2002 (5.5% abv)
Classic artisanal cider from Normandy. The Dupont family orchard contains 6,000 trees of typical regional apple varieties, including Saint-Martin, Binet, Noel de champs, Mettais, Frequin and Rouge Duret.
----
Dessert Course
- Chocolat Noir-Grand Marnier Mousse avec Framboise et Crème (Dark Chocolate-Grand Marnier Mousse with Raspberries and Fresh Cream)
La Choulette Framboise (6% abv)
- Chocolat Noir-Grand Marnier Mousse avec Framboise et Crème (Dark Chocolate-Grand Marnier Mousse with Raspberries and Fresh Cream)
La Choulette Framboise (6% abv)
Fresh raspberry juice is added to the brewery’s Ambree.
No comments:
Post a Comment