Lambic by the Glass, Version 5, is this coming Friday in Prost, at the Public House (Rich O's).
The link is to a Facebook event page I threw together this morning. I'll be at the Public House on Tuesday to finalize the list of Lambics to be sampled, so stay tuned for updates.
Apologies for the late notice, but because supplies finally came in, and the event didn't run last year, I felt it crucial to keep the tradition alive, albeit in truncated form. There'll still be some good sampling, and next year we'll step it back up to former levels.
Maybe a lambic dinner at Bank Street Brewhouse, with Chef Josh doing the Belgian thing?
Showing posts with label Prost banquet wing. Show all posts
Showing posts with label Prost banquet wing. Show all posts
Monday, August 31, 2009
Sunday, August 09, 2009
Louisville Area Skeptics coming to the Public House on August 22.
I am delighted to announce that NABC's Grant Line location (pub & pizzeria) will be hosting the inaugural gathering of the Louisville Area Skeptics:The Louisville Area Skeptics meet-up is an opportunity for people from Louisville, KY, and the surrounding areas to share their skeptical worldview. Scientific skeptics value critical thinking skills and promote the scientific method.
Here is more detailed information about the meet-up, which of course will feature pizza and beer in addition to healthy skepticism.
Welcome to the first monthly "Skeptics in the Pub" of the new Louisville Area Skeptics! Our first meetup will feature a presentation by David Ludden, Ph.D., on the topic of "The Psychology of Belief". Dr. Ludden is an associate professor of psychology at Lindsey Wilson College in Columbia, Kentucky, where he teaches courses in cognitive, physiological and evolutionary psychology. One of his research interests is in the evolutionary basis of religious belief, and he has published on this topic in magazines such Skeptic, Skeptical Inquirer and Free Inquiry.
We'll meet just over the river in New Albany at our friendly neighborhood brew house, Rich O's Public House, in their private Prost! party room. For anyone new to Rich O's, it features excellent food, such as pizza, pasta, calzones and sandwiches, as well as a huge selection of imported and craft beers.
We will spend time getting to know each other and making plans for the future of our new organization, then we'll let the skeptical goodness begin!
Thanks so much for your interest in this group! See you on the 22nd. Please RSVP!
You can RSVP at the Facebook link above.
Unfortunately, I cannot attend this first gathering, as it is the same day as the Kentuckiana Celtic Fest on New Albany’s waterfront, where NABC will be pouring Progressive Pints and listening to Celtic tunes. But thereafter, expect me to be a regular.
Tuesday, April 21, 2009
Guided Sierra Nevada sampling in Prost on Thursday, April 30.
Mike Bauman has arranged a unique Sierra Nevada promotion, coming to the Prost room (NABC Pub & Pizzeria) on Thursday, April 30th.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Monday, December 29, 2008
Reminder: Pants Down Potluck Port Drinkers Circle, tonight.
Tonight is the occasion of the annual gathering of the Pants Down Potluck Port Drinkers Circle of New Albany, Southern Indiana, Oz and points afar.
Last year's gathering was especially memorable ... wasn't it? Come to think of it, I can't remember. I feel cheated somehow, even deprived ... but so it goes.
As before, we'll be imbibing in the Prost banquet and special events wing of Rich O's Public House/NABC. Specifically, we'll be in the "gallery" to the left of the main seating area. Starting time is 7:00 p.m.
Note that because we're "bringing our own," both in terms of alcohol and nibbles, one goal of the gathering is to be self-sufficient, and to permit the wait staff to garner vast profits from non-port-drinking customers. If you will be dining at the pub prior to the port tasting, please allow sufficient time and go through the usual drill. I will instruct the servers to expect that some people will be keeping their tabs open for drinks later in the evening.
Aside from that, as always, this year's tasting is open to all comers, with no cover or minimum, but with the only firm requirement being that participants bring a bottle of Port and a snack (cheese, salami, olives or other munchables) to the gathering.
Of course, in lieu of a contribution, it remains conceivable that a fine cigar for the hosting Publican might buy your way inside, although remember that Prost is smoke-free, and we'll have to retreat to the bar for the consolations of tobacco.
Coverage from stellar events the last three years can be viewed here:
2007: This year's gathering of the Pants Down Potluck Port Drinkers Circle will be Thursday, December 27.
2006: Pants Down Port Drinkers on December 28: A recap.
2005: Port wine is a holiday tradition.
Regrettably, traditional co-conspirator Tim Eads cannot be with us this evening.
Briefly googling in preparation, we find:
Into Wine: Enjoying Port
The Vintage Port Site (operated by the Symington Family Port Companies)
Prior to my only visit to Portugal in 2000, the Danish gonzo journalist Kim Wiesener, a longtime friend, recommended Richard Mayson's "Port and the Douro" as the finest overview of all things Port. Indeed, it is excellent, and if you're interested in Port, it's a must-have.
There's a newer edition available, and for future reference, I'm sure that Randy Smith at Destinations Booksellers would be able to track it down for those interested. Here's a capsule description:
Mayson recounts the history of this great fortified wine up to the present day, including an assessment of major vintages back to 1896. He examines the physical condition of the region, grape varieties and vineyards with an appraisal of each of the main quintas, providing a directory of individual producers and shippers.
Last year's gathering was especially memorable ... wasn't it? Come to think of it, I can't remember. I feel cheated somehow, even deprived ... but so it goes.
As before, we'll be imbibing in the Prost banquet and special events wing of Rich O's Public House/NABC. Specifically, we'll be in the "gallery" to the left of the main seating area. Starting time is 7:00 p.m.
Note that because we're "bringing our own," both in terms of alcohol and nibbles, one goal of the gathering is to be self-sufficient, and to permit the wait staff to garner vast profits from non-port-drinking customers. If you will be dining at the pub prior to the port tasting, please allow sufficient time and go through the usual drill. I will instruct the servers to expect that some people will be keeping their tabs open for drinks later in the evening.
Aside from that, as always, this year's tasting is open to all comers, with no cover or minimum, but with the only firm requirement being that participants bring a bottle of Port and a snack (cheese, salami, olives or other munchables) to the gathering.
Of course, in lieu of a contribution, it remains conceivable that a fine cigar for the hosting Publican might buy your way inside, although remember that Prost is smoke-free, and we'll have to retreat to the bar for the consolations of tobacco.
Coverage from stellar events the last three years can be viewed here:
2007: This year's gathering of the Pants Down Potluck Port Drinkers Circle will be Thursday, December 27.
2006: Pants Down Port Drinkers on December 28: A recap.
2005: Port wine is a holiday tradition.
Regrettably, traditional co-conspirator Tim Eads cannot be with us this evening.
Briefly googling in preparation, we find:
Into Wine: Enjoying Port
The Vintage Port Site (operated by the Symington Family Port Companies)
Prior to my only visit to Portugal in 2000, the Danish gonzo journalist Kim Wiesener, a longtime friend, recommended Richard Mayson's "Port and the Douro" as the finest overview of all things Port. Indeed, it is excellent, and if you're interested in Port, it's a must-have.
There's a newer edition available, and for future reference, I'm sure that Randy Smith at Destinations Booksellers would be able to track it down for those interested. Here's a capsule description:
Mayson recounts the history of this great fortified wine up to the present day, including an assessment of major vintages back to 1896. He examines the physical condition of the region, grape varieties and vineyards with an appraisal of each of the main quintas, providing a directory of individual producers and shippers.
Monday, October 20, 2008
Reminder: Schlafly promo tonight.
On Monday night, October 20, Scott Shreffler, Nick Vickery, and Kent Householder from Schlafly in St. Louis, MO, will be hosting a Schlafly Promo Night at the Public House from 6:00 p.m. - 8:00 p.m. There will be a drawing every 30 minutes for a bucket of Schlafly merchandise (t-shirt, hat, glassware, keychain, etc.) The drawings begin just after 6:00 p.m.
Lupulin Land selections Schlafly Hop Harvest Ale and Schlafly India Brown Ale will be on tap. Come by, press the flesh, have a few pints of hoppy ale and maybe win some schwag.
Lupulin Land selections Schlafly Hop Harvest Ale and Schlafly India Brown Ale will be on tap. Come by, press the flesh, have a few pints of hoppy ale and maybe win some schwag.
Friday, February 01, 2008
Prost 2008: Surges, conundrums, and another place for you to be seated.
(This expands on something that was brought up earlier ... and with photos)
Although it’s always been a challenge to deal with Fridays and Saturdays, the past year saw a big surge in business every night, and we weren’t prepared for it.
In fact, there’s been a longtime conundrum with respect to seating, and the easiest way to explain it is that we’ve continued to add seating capacity with the same sized kitchen, which was designed for about a third of the people who now are prepared to order food at 7:00 p.m. on Friday. Obviously, the kitchen must eventually be expanded, but to do that means we’ll lose seats, probably on the Rich O’s side.
As the seating problem has grown in frequency, yet another conundrum has been revealed. On the one hand, the Prost banquet room area really hasn’t been big enough to do regular functions like receptions, as was the original intent, and our catering options in Prost have been both difficult to prepare and generally supplanted by a preference for pizza. Prost hasn’t been used as much as we would have liked, and worse, it sits empty when we need to use it the most.
Until now, we’ve fallen back on the inadequacy of the kitchen as the excuse for not using Prost for everyday seating, and while this remains the case – let’s be realistic here - the decision was made to reassess the notion of semi-regular seating, with these goals in mind:
The main room at Prost now has four 4-tops tables and a couch area.
Although it’s always been a challenge to deal with Fridays and Saturdays, the past year saw a big surge in business every night, and we weren’t prepared for it.
In fact, there’s been a longtime conundrum with respect to seating, and the easiest way to explain it is that we’ve continued to add seating capacity with the same sized kitchen, which was designed for about a third of the people who now are prepared to order food at 7:00 p.m. on Friday. Obviously, the kitchen must eventually be expanded, but to do that means we’ll lose seats, probably on the Rich O’s side.
As the seating problem has grown in frequency, yet another conundrum has been revealed. On the one hand, the Prost banquet room area really hasn’t been big enough to do regular functions like receptions, as was the original intent, and our catering options in Prost have been both difficult to prepare and generally supplanted by a preference for pizza. Prost hasn’t been used as much as we would have liked, and worse, it sits empty when we need to use it the most.
Until now, we’ve fallen back on the inadequacy of the kitchen as the excuse for not using Prost for everyday seating, and while this remains the case – let’s be realistic here - the decision was made to reassess the notion of semi-regular seating, with these goals in mind:
- Extra seating to minimize wait in other dining rooms
- Non-smoking area for patrons to watch sports
- Seating for larger groups (rear “15-B Room” still can accommodate up to 30)
- Special event availability (FOSSILS meetings, preferred seating for fests, art shows)
The main room at Prost now has four 4-tops tables and a couch area.
The back rooms will still be reserved for groups and larger parties, and these will not be open on a nightly basis.
Patrons can sit in the main area of Prost, order beers and food, and watch ballgames on the flat-screen purchased earlier this week. Yes, old-timers will recall that I always insisted on there being no televisions at the Public House. Well, this isn’t the Public House; it’s Prost. Welcome to the wider world of semantics.
While we get acclimated to this, hours will be Thursday – Saturday, same as the Public House hours (3 p.m. – close on Thursday, and 1:00 p.m. – close Friday and Saturday). A reserved party or event trumps any promises, and if this works out, we may expand it to the remainder of the week.
Hopefully all this will give us time to figure out a plan for kitchen expansion, which hasn’t yet been done.
Sunday, January 20, 2008
Mailbag: A couple of questions are answered.
Regular reader Brad had a couple of questions following Friday's "Operation Progressive Pint: Current progress", and for various reasons I didn’t get the usual e-mail notification and missed them until today.
Here are Brad’s questions and my answers.
Does this (brewery expansion downtown) mean that the NABC may soon be selling kegs to the general public, or that kegs may be available to the general public through some distribution channel?
We’re able to do dock sales on a limited basis now, although we’re constrained by beer supply and periodic cooperage shortages. I suspect that the planned facility will be able to offer more consistency in the way of keg sales to the public. Otherwise, it is our hope that we’ll be shipping kegs to places like Indianapolis, Bloomington and Louisville.
Also, are there any plans (even sort of "Pie in the Sky" ideas) to expand the brewpub business of NABC/Rich O's? While I don't mind waiting 30 minutes (or more) for great pizza and incredible beer, I'm sure I could justify the trip from Louisville more often if 1/4 of my stay wasn't spent standing around.
Although it’s always been a challenge to deal with Fridays and Saturdays, the past year saw a big surge in business every night, and we weren’t prepared for it.
There has been a longtime conundrum with respect to seating, and the easiest way to explain it is that we’ve continued to add seating capacity with the same size kitchen, which was designed for about a third of the people who now are prepared to order food at 7:00 p.m. on Friday. Obviously, the kitchen must eventually be expanded, but to do that means we lose seats, probably on the Rich O’s side.
We could begin semi-regular seating in the Prost banquet room area, but not until the kitchen expands. So, currently we’re working on a plan to change the way we use Prost. As it turns out, Prost really hasn’t been big enough to do regular functions like receptions, and our catering options have been both difficult to prepare and generally supplanted by a preference for pizza. Prost sits empty when we need to use it.
For the short term, and while retaining the option of using Prost as an events area for art shows, FOSSILS meetings and preferred seating during beer festivals, our plan is to establish Prost as a non-smoking bar and waiting area of sorts while we work on a permanent remake. This at least would give people a non-smoking area to wait for a table, and perhaps light appetizers could be offered. There'll be a flat-screen television so that sporting events become an option on that side of the building.
(Note: I always said no televisions in Rich O's proper. Prost is different.)
Hopefully this will give us time to figure out a plan for kitchen expansion, which hasn’t yet been done.
Here are Brad’s questions and my answers.
Does this (brewery expansion downtown) mean that the NABC may soon be selling kegs to the general public, or that kegs may be available to the general public through some distribution channel?
We’re able to do dock sales on a limited basis now, although we’re constrained by beer supply and periodic cooperage shortages. I suspect that the planned facility will be able to offer more consistency in the way of keg sales to the public. Otherwise, it is our hope that we’ll be shipping kegs to places like Indianapolis, Bloomington and Louisville.
Also, are there any plans (even sort of "Pie in the Sky" ideas) to expand the brewpub business of NABC/Rich O's? While I don't mind waiting 30 minutes (or more) for great pizza and incredible beer, I'm sure I could justify the trip from Louisville more often if 1/4 of my stay wasn't spent standing around.
Although it’s always been a challenge to deal with Fridays and Saturdays, the past year saw a big surge in business every night, and we weren’t prepared for it.
There has been a longtime conundrum with respect to seating, and the easiest way to explain it is that we’ve continued to add seating capacity with the same size kitchen, which was designed for about a third of the people who now are prepared to order food at 7:00 p.m. on Friday. Obviously, the kitchen must eventually be expanded, but to do that means we lose seats, probably on the Rich O’s side.
We could begin semi-regular seating in the Prost banquet room area, but not until the kitchen expands. So, currently we’re working on a plan to change the way we use Prost. As it turns out, Prost really hasn’t been big enough to do regular functions like receptions, and our catering options have been both difficult to prepare and generally supplanted by a preference for pizza. Prost sits empty when we need to use it.
For the short term, and while retaining the option of using Prost as an events area for art shows, FOSSILS meetings and preferred seating during beer festivals, our plan is to establish Prost as a non-smoking bar and waiting area of sorts while we work on a permanent remake. This at least would give people a non-smoking area to wait for a table, and perhaps light appetizers could be offered. There'll be a flat-screen television so that sporting events become an option on that side of the building.
(Note: I always said no televisions in Rich O's proper. Prost is different.)
Hopefully this will give us time to figure out a plan for kitchen expansion, which hasn’t yet been done.
Monday, November 19, 2007
Program for tonight's Merchant du Vin beer & cheese pairing in Prost.
Beer & Cheese Pairing from the Merchant du Vin portfolio
Monday, November 19, 2007 – 6:30pm
New Albanian Brewing's Prost Room
Cheeses provided by LOTSA PASTA; presented by Will Eaves.
Merchant Du Vin beers provided by World Class Beverages & the New Albanian Brewing Company; presented by Tisha Dean & Roger Baylor.
----
Tasting Notes (from Merchant du Vin)
Ayinger Braü Weisse (Germany)
Delicious lemon-scented wheat beer with yeast. This is an aristocratic beer with a champagne sparkle and a beautifully sustained head. Pale in color, tart in palate—a brut beer. Experience as an aperitif or with your meal.
Cheese Pairing: Capriole Soft Goat Cheese
Zatec Bright Lager (Czech Republic)
Medium-bodied; natural, soft conditioning; hedonistic fresh herbal aroma; a flavor that is the best of fresh-baked bread, fields of grain, and spice, with a solid malt middle. Clean, sparkling, and quintessentially thirst-quenching.
Cheese Pairing: Kenny’s Horseradish Cheddar
Orval Trappist Ale (Belgium)
Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.
Cheese Pairing: Orca & Capriole’s Sofia
Samuel Smith Winter Welcome Ale (England)
Honey-amber-colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
Cheese Pairing: Kenny’s Mild Cheddar
Green’s Gluten-free Quest Tripel Ale (Belgium)
Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish. Vegan.
Cheese Pairing: Capriole’s Tomme
Traquair House Ale (Scotland)
Deep reddish-golden in color; full, velvet-like body; medium dry and powerful, with an earthy hint of peat character.
Cheese Pairing: Kenny’s Kentucky Bleu
Lindemans Cassis (Belgium)
Deep reddish-purple color with exceptional aroma, flavor, and complexity. Fuller bodied and soft, while still being refreshing and crisp.
Cheese Pairing: Capriole’s Chocolate Bourbon Torte
Special thanks to the following that made this event possible: Reva Hagedorn, Prost Special Events Coordinator ... and Chefs Andrew McCabe and Josh Lehman for consultation & preparation.
Monday, November 19, 2007 – 6:30pm
New Albanian Brewing's Prost Room
Cheeses provided by LOTSA PASTA; presented by Will Eaves.
Merchant Du Vin beers provided by World Class Beverages & the New Albanian Brewing Company; presented by Tisha Dean & Roger Baylor.
----
Tasting Notes (from Merchant du Vin)
Ayinger Braü Weisse (Germany)
Delicious lemon-scented wheat beer with yeast. This is an aristocratic beer with a champagne sparkle and a beautifully sustained head. Pale in color, tart in palate—a brut beer. Experience as an aperitif or with your meal.
Cheese Pairing: Capriole Soft Goat Cheese
Zatec Bright Lager (Czech Republic)
Medium-bodied; natural, soft conditioning; hedonistic fresh herbal aroma; a flavor that is the best of fresh-baked bread, fields of grain, and spice, with a solid malt middle. Clean, sparkling, and quintessentially thirst-quenching.
Cheese Pairing: Kenny’s Horseradish Cheddar
Orval Trappist Ale (Belgium)
Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.
Cheese Pairing: Orca & Capriole’s Sofia
Samuel Smith Winter Welcome Ale (England)
Honey-amber-colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
Cheese Pairing: Kenny’s Mild Cheddar
Green’s Gluten-free Quest Tripel Ale (Belgium)
Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish. Vegan.
Cheese Pairing: Capriole’s Tomme
Traquair House Ale (Scotland)
Deep reddish-golden in color; full, velvet-like body; medium dry and powerful, with an earthy hint of peat character.
Cheese Pairing: Kenny’s Kentucky Bleu
Lindemans Cassis (Belgium)
Deep reddish-purple color with exceptional aroma, flavor, and complexity. Fuller bodied and soft, while still being refreshing and crisp.
Cheese Pairing: Capriole’s Chocolate Bourbon Torte
Special thanks to the following that made this event possible: Reva Hagedorn, Prost Special Events Coordinator ... and Chefs Andrew McCabe and Josh Lehman for consultation & preparation.
Friday, October 26, 2007
Don't forget the Culinary Costume beer dinner this Monday.
FINAL NOTICE ... the show is coming this Monday, October 29.
As a precursor to what follows, make no mistake that Andy and Josh have done virtually all the heavy lifting for this first-ever beer dinner in Prost. This is their baby, and I'm just pleased to be a part of it. Thanks also to Reva and her helpers.
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
As a precursor to what follows, make no mistake that Andy and Josh have done virtually all the heavy lifting for this first-ever beer dinner in Prost. This is their baby, and I'm just pleased to be a part of it. Thanks also to Reva and her helpers.
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Tuesday, October 09, 2007
Culinary Costume of American Artisan Ales: A Beer & Food Pairing.
As a precursor to what follows, make no mistake that Andy and Josh have done virtually all the heavy lifting for this first-ever beer dinner in Prost. This is their baby, and I'm just pleased to be a part of it. Thanks also to Reva and her helpers.
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
---
Culinary Costume of American Artisan Ales: A Beer & Food Pairing
Rich O’s Public House (New Albany, Indiana) ... to be held in Prost, the banquet and special events area at Rich O’s, with beer commentary by Roger A. Baylor.
Monday, October 29th ~ 6:45 p.m.
$70 per person ~ all service and taxes inclusive
Tickets are being sold in advance at Rich O’s Public House; call (812) 949-2804 and ask for Reva Hagedorn, NABC’s special event coordinator
Chef: Joshua Lehman ... Sous Chef at Le Relais Restaurant
Chef: Andrew McCabe ... Pastry Chef at Le Relais Restaurant
MENU
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
Intermezzo
*New Glarus Unplugged Enigma*
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Monday, September 24, 2007
Calendar check: Culinary Costume of American Artisan Ales at NABC on Monday, October 29.
To close October with pre-Halloween festivities, there’ll be our first ever beer dinner at Prost, NABC’s banquet and special events wing.
It is the Culinary Costume of American Artisan Ales, to be held on Monday, October 29. The dinner and beer pairing is a cooperative venture between NABC and two aspiring young culinary artists, Andy and Josh, although it should be noted that they’re doing most of the heavy lifting. Pricing and details have yet to be determined.
Andy provides this preview, with a disclaimer: “Cheese and the dessert aren’t quite finished, but we should have this done during the next week.”
Seared Diver Scallop, Orange Ginger Broth
-Jolly Pumpkin Calabaza Blanca
Heirloom Pumpkin Soup, Applewood Smoked Bacon, Apple
-Dogfish Head Indian Brown Ale
Muscovy Duck Breast, Carrot Mousse, Carmelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
-NABC Thunderfoot
Intermezzo
(The Publican says: “We’re shopping for microbrewed Flanders Red/Brown/Sour as a palate refreshing beer choice.”)
Capriole Juliana (?)
-Ommegang Ommegeddon
Capriole Mont St. Francis (?)
-NABC Hoptimus
Carmelized Pear, Vanilla Ice Cream
-Allagash Curieux
(Parting glass)
-NABC Malcolm's Old Setters Ale
Andy again: “We are going to add a small garnish to each cheese and the dessert ... we know the flavors we want to use we just don't know exactly how we are presenting it yet (tart, pie, etc).”
Mark your calendars. This one is going to be special.
It is the Culinary Costume of American Artisan Ales, to be held on Monday, October 29. The dinner and beer pairing is a cooperative venture between NABC and two aspiring young culinary artists, Andy and Josh, although it should be noted that they’re doing most of the heavy lifting. Pricing and details have yet to be determined.
Andy provides this preview, with a disclaimer: “Cheese and the dessert aren’t quite finished, but we should have this done during the next week.”
Seared Diver Scallop, Orange Ginger Broth
-Jolly Pumpkin Calabaza Blanca
Heirloom Pumpkin Soup, Applewood Smoked Bacon, Apple
-Dogfish Head Indian Brown Ale
Muscovy Duck Breast, Carrot Mousse, Carmelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
-NABC Thunderfoot
Intermezzo
(The Publican says: “We’re shopping for microbrewed Flanders Red/Brown/Sour as a palate refreshing beer choice.”)
Capriole Juliana (?)
-Ommegang Ommegeddon
Capriole Mont St. Francis (?)
-NABC Hoptimus
Carmelized Pear, Vanilla Ice Cream
-Allagash Curieux
(Parting glass)
-NABC Malcolm's Old Setters Ale
Andy again: “We are going to add a small garnish to each cheese and the dessert ... we know the flavors we want to use we just don't know exactly how we are presenting it yet (tart, pie, etc).”
Mark your calendars. This one is going to be special.
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