RockWall/NABC beer dinner coming in June.

Mr. and Mrs. Curmudgeon visited the RockWall for dinner on Thursday night, and as usual, the meal was first-rate.

It was a night that seemed appropriate for wine, so I didn’t have a beer, although lately the RockWall has been carrying an NABC draft (currently Mt. Lee, our California Common offering).

Just after the shrimp cocktail (and before the rack of lamb), two delicious sea scallops appeared on the table courtesy of the executive chef, Alex Bomba. He appeared later to chat, and we’re going to try and arrange a RockWall kitchen and NABC brewhouse beer dinner for a Wednesday or Thursday night in the latter half of June.

I haven’t checked the calendar yet, so stay tuned for further details, and don’t forget the RockWall. I’m straining to think of another bistro on the Indiana side of the river that offers what it does.

Schlafly/Café Lou Lou beer dinner to be Monday, April 14.

Schlafly is pairing with Café Lou Lou for a beer dinner to be held on Monday, April 14 at 6:00 p.m. For Louisville metro area residents, that’s two days after Thunder Over Louisville, and will provide excellent value to re-start the engines after the debauchery of the air show and fireworks display.

The price is only $45 plus tax and gratuity. Schlafly area rep Scott Shreffler will be on hand to present the beers, and of course Chef Clay will be manning the kitchen. I’d like to attend this one, but ironically, the previous weekend is the NABC brew crew’s three-day trip to St. Louis for Schlafly’s annual Repeal Party. Maybe if I get a special dispensation from the home front … I know it won't keep Scott from duty, although it's true that it's his job to attend dinners like this.

At any rate, here’s the menu. It’s mouthwatering, indeed.

Appetizer
Sweet Chili Prawns on Toasted Rustic Bread
Garlic, white wine, chili sauce
Hefeweizen

Soup
Potato Beer Cheese Soup
Kenny’s Country White Cheddar, Schlafly Oatmeal Stout, Pancetta
Dry-Hopped American Pale Ale

Salad
Spring Pear Salad on Micro greens
Pt. Reyes Bleu Cheese, candied walnuts, Schlafly No. 15 mustard vinaigrette
Number 15

Entrée
Chilean Sea Bass with Shiitake and Sherry-Tarragon Cream Sauce
Basmati rice, roasted asparagus
Biere de Garde

Entrée
Seared Duck Breast with Cherry-Port Reduction
Pureed celery root, haricots vert
2007 Oak-Aged Barleywine

Dessert
Dark Mocha Stout Cake
Stout crème anglaise
2007 Bourbon Barrel-Aged Imperial Stout
& Coffee Stout

CPC's Shawn Vest recaps last week's Belgian beer dinner at Corbett's.

Having been overwhelmed recently in every significant way, I just haven't had the time to report on last Tuesday's excellent Belgian/Wetten Importers beer dinner at Corbett's - An American Place.

I previewed the dinner here: March 4 Corbett's beer dinner menu and pairings.

I rode over the Louisville's vast East End exurb for the evening with Shawn Vest, owner of Charlestown Pizza Company, who later posted a quick review at the Louisville Restaurant Forum. I'm reprinting it here, and earnestly hope that Shawn doesn't mind my doing so. His review sums it up for me, too.

---

Delirium Tremens with Duck Confit in Brick Pastry, Pear-Ginger Marmalade was fantastic, the marmalade was perfect with the confit and the delirium's sweetness balanced the flavors well

Parsnip Soup, Creme Fraiche/ Gouden Carolus Ambrio - better than i expected, although i'm not sure if i'd like the parsnip without the cayenne oil, the ambrio played very nicely with the parsnips and accented the creme fraiche and cayenne oil

the short ribs were very nice with the kasteel, the flavors really popped with the reduction using the beer, the short ribs were actually huge and the meat was incredibly tender and well seasoned

Floris Apple Wit Sorbet, Apple Chipperfect, the floris was lighter than i expected and melted with the sorbet, while the apple chip added nice textures (the floris may have also been good over ice cream as a float), the sorbet was made with the floris and the flavors of course were very complimentary

Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007

my favorite pairing of the evening, the peanuts and the hoisin really accentuated the nuttiness of the beer, and flavors improved as the dish and the beer intermingled

Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

my least favorite of the evening, the framboise was very pleasant, but the dishes were not as good as i had hoped they would bemy bias could be related to a distinct apathy for rhubarb and serious doubts about the words "thyme" and "brulee" being used together; but the chocolate beignet was not the exception, too bitter and too chewy for methe gelee was much better than expected, but the thyme and brulee were not the greatest combination although the blueberry sauce on the brulee was excellent and the texture of the brulee was good, these dishes though were not elevated by the framboise, and thus a disappointment

overall though a great evening; a decent drive from Indiana, but worth the effort and the cost, and excellent service

elegant seating - we were in the cellar, a very old world european feel, stone walls, exposed floor joist in the ceiling, stone floors ... nice ambient music at the right levels

A fine example of what great beer can do in a fine dining setting

Pete Larsen, Dave Gausepohl, & Carrie Crouch did a great job of hosting and educating - thanks

March 4 Corbett's beer dinner menu and pairings.

Carrie's posted the bill of fare for the much anticpated beer dinner at Corbett's next Tuesday. Here's the link to our previous discussion: Good beer, good food, a thread and a beer dinner at Corbett's.

Menu & pairings:

Passed Hors d'oeurve:
Duck Confit in Brick Pastry, Pear-Ginger Marmalade/ Delirium Tremens

First Course:
Parsinp Soup, Creme Fraiche/ Gouden Carolus Ambrio

Second Course:
Beef Short Ribs, Kastell Bruin Reduction, Mashed Potatoes/ Kasteel Bier Bruin

Third Course:
Floris Apple Wit Sorbet, Apple Chip/ Floris Apple

Fourth Course:
Braised Veal, Hoisin Glaze, Peanut Lo Mein/ Gouden Carolus Cru of the Emperor, 2007

Fifth Course:
Thyme Brulee, Rhurbarb Gelee, Chocolate Beignet/ St. Louis Framboise

Good beer, good food, a thread and a beer dinner at Corbett's.

I'll try to make a long story short.

Earlier this year, there was a spirited discussion at Robin Garr's Louisville Restaurants Forum: Can a great restaurant serve mass-market beer? This was followed by an article here at PC. Here's the link, followed by an excerpt:

A thread: Can a great restaurant serve mass-market beer?

Can you give me some examples of what would be high quality beers that should be served at a high quality restaurant?

I've thought about this a lot at various times, and the answer tends to change based on recent experiences. The fundamental thing is to offer a variety of styles, not just a variety of labels/brands. Knowing the difference between styles and labels is the first jumping off point for me.

I'm returning to this thread for two reasons. First, my current commission for "Food & Dining" magazine is to write 900 words on the topic, so I've been reviewing source materials.

Second, there is to be a beer dinner March 4 at Corbett's "An American Place", a new restaurant in Louisville that somewhat inadvertently was drawn into the original thread about good beer and good food.

PR: Belgian beer dinner March 4 @ Corbett's (forum posting)

Corbett's "An American Place" invites you to an evening of Belgian Ales and lambics paired with Chef Chris Howerton’s cuisine. Hosted by Pete Larsen of Wetten Imports.

Tuesday March 4th at 7 p.m.
Reservations 327-5058
5050 Norton Healthcare Boulevard

The cost of this one is $55 per person plus gratuity, and I don't yet have a food menu, but Wetten has excellent Belgians: The Delirium line, Gouden Carolus ales and Kasteels.

Looks like another combination of business and pleasure coming my way. Aw, shucks.

Great beer dinner at Stratto's last night.

Just a brief note to report that last evening’s winter-themed, comfort food beer dinner at Stratto’s was a real blast.

We’re two for two in this particular venue (one each in 2007 and 2008, with a third outdoor even last fall), and with two different chefs. Kudos go to Trevor Semones for organizing and Tish Dean for her representation from World Class Beverages.

Current chef Jerome Pope put together an excellent four-course meal, using stock ingredients from his kitchen, and thus keeping the price reasonable, rather than going whole hog at a higher price point. The result was a sell-out, and great cold weather cuisine: Bacon-wrapped scallops, beef stew, stuffed pork loin and bread pudding.

More people than I expected enjoyed the Hopslam-scallop pairing. The molasses really has come out in NABC’s Old Lightning Rod … and La Fin du Monde makes a fine opening palate tease.

Good work, all.

Beer dinner at Stratto's is filling fast.

I just spoke with Trevor from Stratto’s, and he told me that there are currently 30 reservations for tomorrow night’s beer dinner:

Beer dinner at Stratto’s Italian Bistro this Thursday, February 7.

If you’re still interested, you may want to reserve, as I believe they’ll cut it off around 45. Remember, this food and beer pairing costs only $20!

Meanwhile, I’ve been rehearsing: Juggle growlers of yeast slurry with two feet; saw an Anheuser-Busch rep in half with my hands; all the while performing Sinatra’s “My Way” with a kazoo.

I hope that’s floor show enough for ‘em. Sometimes I wish I could just play bass with the opening act …

Beer dinner at Stratto’s Italian Bistro this Thursday, February 7.

Trevor, Tish and I have been working on this one for a while. The idea is to pair cold-weather, winter-themed beers with a hearty menu conceived by Jerome Pope, Stratto’s chef.

Yesterday’s advertisement in the Tribune featured my name in a ridiculously oversized font (am I obliged to provide comic patter, soft shoe and perhaps karaoke to justify the billing and my comp?), but more importantly, it quoted a price for all this of only $20 per person!

Folks, that’s a steal. Call Stratto's for reservations at (812) 945-3496. The dinner starts at 7:00 p.m., and the restaurant is located at 318 W. Lewis & Clark Parkway, Clarksville.

I’m off to practice my warbling … a bit of Bobby Darin is guaranteed to slay ‘em. Meanwhile, here’s the menu and pairings.

----
Opening beer course: Unibrue's La Fin Du Monde

Starter: Bacon wrappped sea scallop skewers with Wasabi vinaigrette
Beer: Bell's Hopslam Double IPA

Soup: Hunters Stew with cornbread muffin (beef, bacon, carrot, celery, onions)
Beer: NABC Old Lightning Rod (Colonial-era recipe)

Entree: Stuffed Pork loin with sweet potato mash, and Swiss chard (onion cornbread stuffing)
Beer: Samuel Smith Winter Welcome

Dessert: White chocolate raspberry bread pudding
Beer: Lindeman's Framboise

The Schlafly beer dinner at Louisville's L & N was mighty fine.

Tuesday evening’s Schlafly beer dinner at the L&N Wine Bar and Bistro in Louisville was well worth the trip across the Ohio on an incredibly warm November evening.

My wife Diana enjoyed a menu individually crafted to suit her vegetarian and lactose intolerant needs, and she remarked that it was brilliant. Memorably, her main course was a gigantic squash stuffed with rice and other goodies. I lost sight of her seated behind it.

Meanwhile, her cousin Jennie and I savored the marquee choices for omnivores.

The appetizer of scallop ceviche (with mushroom, avocado, ginger and fire roasted cherry tomato salad) had a pleasing sushi-like quality, and while this usually sends me scrambling for the hops, this time the citrus limeade flavor of the dish paired perfectly with Schlafly Hefeweizen’s "straight," clean wheat character.

I could have had a whole plate of the scallops … but I say that every time, don’t I?

Seafood bisque was paired with Schlafly’s English-accented Pale Ale, and it was a mellow call, though hardly daring.

The delicious main course was a thick, juicy coriander and cumin encrusted pork chop in a lager & mustard cream sauce, accompanied by braised granny smith apples and red cabbage. Succulent indeed, and the Germanic thrust of it proved a knockout with Schlafly Number 15, the brewery’s Dunkel Weizen. Jennie had fun trying to sort through the aromas of bubble gum and fruit, and Mitch Turner explained that the inspiration was Schneider’s Bavarian classic. Simply a mouthwatering match.

Another pairing choice was offered with the pork: Schlafly Dry Hopped American Pale Ale, which I saved it to cleanse the palate after the pork chop had been dispatched.

Dessert originally was billed as hazelnut ice cream, then became a truffle for the evening menu, and finally materialized as a rich chocolate cake paired with Schlafly Coffee Stout. Yet again, it was an appropriate flavor combo, even if I continue to prefer a beefier stout than that underpinning Schlafly’s version, which nonetheless has a wonderful coffee taste.

All in all, it was textbook stuff, and well worth the time and expense. The pairings were “spot on” although not as offbeat as those offered by the Creative Costume crew on October 29th. It was a great pleasure to chat with the Schlafly road warriors in the intimate confines of the L & N, which has a solid short beer list to go along with numerous wines by the glass, courtesy of the Cruvinet.

You haven’t been there yet?

Why not?

Tell Len and Nancy I sent you.

Merchant du Vin beer and cheese tasting Monday, November 19 at NABC.

Thanks to the efforts of Tisha Dean, our diligent local sales representative for World Class Beverages, there’ll be a beer and cheese tasting in NABC’s Prost special events wing on Monday night, November 19.

While Tisha remains in the process of rounding up suitable cheeses (we’re hoping these will be primarily local), the beer lineup, which is drawn entirely from the portfolio of Merchant du Vin, is ready for sampling.

Ayinger Braü Weisse
A classic Bavarian-style wheat ale with the typical balance between fruity esters and clove.

Green’s Quest Tripel Ale
Gluten-free, vegan ale; contract brewed in Belgium by DeProef, and never before tasted by the Publican.

Lindemans Cassis
The least sweet of the Lindemans fruit lambic range retains a hint of funk and a powerful black currant punch.

Orval Trappist Ale
This quirky standard bearer from Belgium’s prettiest Trappist monastery has English antecedents and is dry-hopped, with the suggestion of a sliver of wild yeast adding to the fun.

Samuel Smith Winter Welcome Ale
Tadcaster’s brownish-amber seasonal ritual is a silky and rich ale for cooler weather.

Traquair House Ale
Strong ale along the lines of barley wine, brewed in an old Scottish place and hinting at peat.

Zatec Bright Lager
Textbook hop-accented Czech lager, known everywhere except the Czech Republic as a “pilsner” style.

To defray the cost of the cheeses, we’re asking for a $10 cover, and the starting time is 6:30 p.m. To RSVP, contact me at the e-mail address in my blogger profile.

Schlafly road warriors invade Louisville: L & N beer dinner Nov. 13, then big beer at Little Sicily the following day.

Any excuse to visit the L&N Wine Bar and Bistro is sufficient, but when combined with a visit and beers by the Schlafly beer team, it’s something not to be missed.

Which brings us to the forthcoming Schlafly Beer Dinner at the L & N on Tuesday, November 13 ... and here’s the menu.

Appetizer
Scallop ceviche
Mushroom, avocado, ginger and fire roasted cherry tomato salad; paired with Schlafly Hefeweizen.

Soup
Seafood Bisque
Served with shrimp garnish; paired with Schlafly Pale Ale.

Entrée
Coriander and Cumin encrusted pork chop
Boulanger potatoes, braised granny smith apples and red cabbage, lager & mustard cream sauce; dual pairings: Schlafly Dry Hopped American Pale Ale and Schlafly Number 15.

Dessert
Hazelnut Ice Cream
Paired with Schlafly Coffee Stout

Starting time is 7:00 p.m. The price is $45 plus tax and gratuity, and reservations can be made by calling the restaurant at 502-897-0070.

The following day (Nov. 14), presumably sated and having made all their required promotional visits and sales stops, the Schlafly crew will reassemble at Bearno’s Little Sicily (Highlands branch on Bardstown Road) to unveil Schlafly’s 2007 Bourbon Barrel Aged Imperial Stout, about which the brewery has this to say:

This beer is our interpretation of a classic style. Around the time of the Louisiana Purchase, beer was not the mass-produced, light lager that most people consume today. Beer was darker in color, full-flavored, aggressively hopped, and had a high initial gravity. All of these characteristics would have helped the beer to remain fresh during extended periods at warmer temperatures while it was shipped in wooden barrels. If one had been lucky enough to receive a used Bourbon barrel full of Imperial Stout, this is what their happy taste buds would have encountered: roasty, rich, malty Imperial Stout with a strong dose of caramel, oak, and Bourbon character.

The Bearno’s event starts at 8:00 p.m., with the 2007 vintage on hand as advertised, as well as “a few bottles of last year's vintage.”

"Creative Costume" beer dinner review: Multiple thumbs up.

On Monday night, NABC hosted the Creative Costume of American Artisan Ales, a beer and food pairing conjured by chefs Josh Lehman and Andrew McCabe. It was the first time that a beer dinner of such complexity has been attempted in Prost, our banquet room, and you had to see it to believe it.

A mobile kitchen was parked outside the rear door, and an improvised prepping and serving area appeared between it and the dining room. From the prep area, you could hear the humming of a portable generator, and with uniformed personnel dashing in and out, the scene was somewhat reminiscent of the mess tent on television’s M*A*S*H.

Rest assured that chipped beef and shingles were nowhere in sight.

Both Josh and Andy (Sous Chef and Pastry Chef, respectively) work at Louisville’s Le Relais Restaurant, a bastion of French cuisine that has long been one of the city’s finer tables. I consider Josh and Andy to be among the city’s Young Turks in the culinary sense. They’re trained, ambitious and talented, and not long from now, they’ll no longer be working for others, but rather looking for their own opportunities to shine.

When their solo flights finally come, I hope their kitchens are near my place of residence.

One might be tempted to characterize Monday evening’s smashingly successful meal as akin to the first wobbly steps of a newborn, yet nothing could be further from the truth, because the dinner was exhaustively planned and professionally staged in every sense. Having observed their idea from conception through maturation, I never really doubted that the food, drink and service would be worthy. At the same time, I was interested in seeing how the duo would respond to the logistics of mounting a fine dining experience at a place that isn’t generally confused with those local eateries that boast white table cloths.

Which is to say that Andy and Josh were forced to improvise every step of the way, and with the assistance of NABC’s special event coordinator Reva Hagedorn and a hand-picked team of helpers, not a step was missed. On the night of the dinner, several technical glitches occurred, and these were handily sidestepped. The chefs kept their cool, and it was impressive.

Just as impressive to me were the spot-on beer and food pairings, and I can say without a trace of exaggeration that I’ve seldom, if ever, tasted better. Like I said, they did their homework. Here, again, is Monday’s menu, with a few comments:

Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*

JP's Belgian Wit variation is restrained by the brewery's funky standards. It isn't bad to go easy on the coriander. Only lightly acidic, quenching, and appropriate with the mellow spicing of the broth. Scallops? I can eat them all day long.

Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*

The key element here is the carmelized essence of brown sugar in DH's ale, and the way is perfectly complements the autumnal combination of pumpkin, bacon and apple.

Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*

With more than six months of cellaring, Thunderfoot's cherry is coming back out. There's a hint of vanilla from the oak chips. This pairing was tenuous, but successful. The beer threatened to overwhelm the tasty duck, falling just shy of that, while still leaving the impression that it was a glass of Port and not beer. I liked it. Some taste buds may have been stunned.

Intermezzo
*New Glarus Unplugged Enigma*

Thanks to Brandon, we had a true rarity a as a mid-meal palate cleanser. To the customary glory of New Glarus's cherry beer can be added a hint of Brett and oak. Wonderful.

Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*

-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*

Have you noticed a propensity for funky yeasts and barrels? Ommegeddon's dry and peppery Saison character was enhanced by a touch of the funk, and the result was a flavorful modification of a nutty and herbal cheese, with the added sweet nip of honey. Delicious. However, the true contest was yet to come: Mighty Hoptimus versus an equally monolithic Mont St. Francis cheese, the former young, assertive and laden with hops, the latter aged, rich, textured and wonderfully stinky. I was reminded of a sumo match fought to a sweaty draw. I can still taste it.

Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*

Yet another barrel modified beer, this time a Tripel, not the more often seen stout, and thankfully so; it isn't hard to imagine the fruitiness of the beer with a subtle layer of bourbon smoothness pairing with pear ... and caramel. I had the advantage of tasting it, though.

Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*

Not yet officially released, a hugely malty closer with nary a hop in sight.

Congratulations to Josh and Andy for a job well done. We hope to have them back soon. Verily, it was the finest meal ever served between NABC's walls ... now, what does one do for an encore?

A hat trick of Halloween events in and near New Albany.

Am I going to have to leave the country to catch a break in the schedule? Here are three more worthwhile beer events to begin the coming week. What you choose to do for the weekend's up to you.

Monday, October 29
Culinary Costume of American Artisan Ales: A Beer & Food Pairing

Young Turks Joshua Lehman and Andrew McCabe (respectively, Sous Chef and Pastry Chef Louisville's Le Relais Restaurant) will be catering an innovative dinner paired with artisanal microbrews from NABC and around the country. NABC's Prost is the place, and as of today, tickets are still available (all-includive; $70 per person). Follow the link above for details.

Tuesday, October 30
Halloween Beer Tasting at Keg Liquors in Clarksville

From 5:00 p.m. to 8:00 p.m. It's the Keg’s second annual Halloween themed tasting, offering a list of beers with either spooky names, or scary labels, but all remain great beers. Here is the lineup assembled by owner Todd Antz:

Belhaven Wee Heavy
Wychwood Hobgoblin
Hobgoblin
North Coast Old Rasputin Russian Imperial Stout
Young's Old Nick English Barleywine
New Holland Dragon's Milk
Avery Samaels
BBC Hell for Certain (if available)

All beers in the tasting will be $1 off the day of the tasting, and the event is open to the public provided the public is 21 years of age.

Wednesday, October 31
Halloween bash at Connor’s Place

NABC beers are on tap, bar owner Dave Himmel is encouraging costumes, and NABC's own Jared Williamson and his longtime collaborator Tommy Potts will be performing. It's all taking place downtown at 207 East Main. Wear a Groucho mask and a Hawaiian shirt, and come as "Dave Himmel."

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*

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*

A very busy October lies ahead.

Silly me. I keep thinking that there’ll be a “quiet” time this year, but the calendar just keeps filling up. There are more than a few beer events, beer and food pairings and all-purpose merriment planned for coming weeks, and here’s the schedule as it appears now.

First up on Monday, October 1, is the Ayinger Oktober-Fest Beer Dinner at Bistro New Albany. Chef Clancy and the Publican will be combining Bavarian cuisine with some of the finest exported examples of Bavarian beer.

After that appropriate autumn kick-off, New Albany’s annual Harvest Homecoming festival will be dominating downtown from the October 6 parade day through October 13. NABC beers will be available downtown at our three primary accounts during booth days (October 11, 12 and 13), and we’re planning on releasing a few bits of NABC’s reserve stock for special promotions at Bistro New Albany, Connor’s Place and Speakeasy Jazz during these three days. Stay tuned for information on what, when and where.

During the same weekend, several Louisville area brewers and brewery owners will be in Denver, Colorado, for the Great American Beer Festival. Bring back some medals, guys.

Lupulin Land Harvest Hopcoming and the next New Albanian Art Show converge on Friday, October 19 (the art show begins a day earlier), and on the 20th, there’s a possibility that I may be working with Tommie Mudd at Caffe Classico on a “stouts of fall” appetizer and ale pairing. That same day, Mike Stephens at Youngstown Cigar Shop & Island Café (Jeffersonville) is holding a “Stogies and Stouts” party from noon to 5:00 p.m. Mike's shop is located behind Mai's Thai in the Youngstown Shopping Center on 10th Street.

Tired yet?

Finally, to close the month with a jolt before Halloween, there’ll be our first ever beer dinner at Prost, NABC’s banquet and special events wing: Culinary Costume of American Artisan Ales, to be held on Monday, October 29. It’s 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.

Write ‘em down. My liver’s on full alert.

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.

Update: Ayinger Oktoberfest beer dinner at Bistro New Albany on Monday, October 1.

A visit to the Bavarian village of Aying, a 40-minute suburban rail trip south of Munich, is delightful any time of the year, but never more so than in autumn.

With the harvest winding down, there is ample leisure time to kick at Aying’s cobblestones amid rustling leaves and a slightly chilly breeze presaging the arrival of winter, before pausing to admire the charming silhouette of the onion-domed church in the square.

From that spot, it’s only a few yards to the Ayinger brewery’s prominent hostelry and blessed brewery tap for a half-liter of Oktoberfest lager ... and if you’re as lucky as I was the last time we occupied a table there, you may find yourself devouring an elk steak from the presiding Inselkammer family’s private hunting preserve.

In fact, when I escorted a group to Aying in September of 2004, the Inselkammers personally greeted us upon our return from the late afternoon brewery tour and stayed close by until we were seated and enjoying the amazing dinner.

The brewery that occupies such an important place in this bucolic setting is thoroughly modern in terms of production technique and marketing savvy, and yet scrupulously traditional when it comes to the makeup of the beer in your glass. It’s a graceful balancing act that seems almost effortless in its efficiency.

However, make no mistake about it: It’s hard work, and the Inselkammers’ business model is just as impressive as its beer. The family has invested upward of 13 million Euros since the mid 1980’s, first constructing a new distribution and packaging center, then adding a state-of-the-art, extremely green, fully computerized brewery, and finally completely renovating their hotel and restaurant.

Ayinger’s beers, which still taste as though they were crafted by lederhosen-clad villagers in the Alps foothills, are aggressively exported around the world, and are routinely rated in the upper reaches whenever the Bavarian brewing art is quantified.

As such, they’re a perfect accompaniment to our forthcoming Ayinger Oktoberfest beer dinner at Bistro New Albany, which will commence at 6:00 p.m. on Monday, October 1.

My affection for Ayinger’s excellent line of Bavarian beers has prompted me to pair them with another stellar menu concocted by Chef Dave Clancy, owner of Bistro New Albany. There’ll be fewer beers than offered during previous beer dinners, but larger portions, as befits generally lower alcohol contents and the expansiveness of traditional German drinking and dining.

Pray to your particular Gods for crisp fall weather and a chance to dine outdoors.

Here is the menu and the pairings. Chef Clancy has hinted at an additional “surprise” appetizer, and the price per person (excluding gratuity) will be $45.

-Opening toast: Here’s to us …
Ayinger’s Oktober-Fest Marzen, a tawny golden/amber autumn seasonal lager, will be on tap throughout the evening, and we’ll begin the meal with an Oktoberfest toast in a complimentary Ayinger signature glass.

-Gurkensalat (cucumber salad)
-Brau-Weisse … traditional unfiltered golden wheat ale

-Gulaschsuppe (goulash soup)
-Jahrhundert-Bier … golden “export” style lager

-Sauerbraten with Kartoffelpuffer (brined and roasted beef with potato cakes)
-Altbairisch Dunkel … “Old Bavarian” dark lager

-Schwarzwalderkirschtorte (black forest cake)
-Celebrator Doppelbock … rich, dark Double Bock

Contact Bistro New Albany at 812-949-5227 for reservations and further details.

Photo credit: Ayinger's web site

Calendar check: Ayinger Oktoberfest beer dinner at Bistro New Albany will be Monday, October 1.

More details will be coming this week, but for now please take note that I’ll be collaborating with Bistro New Albany owner/chef Dave Clancy on a German-themed beer dinner on Monday, October 1 at 6:00 p.m. at BNA.

My beer plan is somewhat different from previous beer dinners at the Bistro. This time around, we hope to be featuring the fine line of beers made by the Ayinger brewery south of Munich.

These include pale and dark wheat ales, Celebrator Doppelbock, Jahrhundert (export lager) and Altbairisch Dunkel (all in bottles), and what I hope will be Oktoberfest Marzen on draft (cross your fingers). We’ll offer larger portions of fewer beers this time around, as befits the hearty Bavarian drinking and dining tradition.

Pray to your particular Gods for crisp fall weather and a chance to dine outdoors.

Here is Chef Clancy’s preliminary menu. An additional appetizer may be added, and we’re hoping to keep the price near the $45 range per person.

-Gurkensalat (cucumber salad)

-Gulaschsuppe (goulash soup)

-Sauerbraten with Kartoffelpuffer (brined and roasted beef with potato cakes)

-Schwarzwalderkirschtorte (black forrest cake)

2nd annual Bastille Day Biere de Garde Dinner at Bistro New Albany on Sunday, July 15.

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.

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Bastille Day aperitif

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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)

Farmhouse blond brewed in French Flanders, near the Belgian border.

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Soup Course

- Vichyssoise avec Celeri et Noix de Grille (Chilled Potato, Leek, and Celery Puree with Toasted Walnuts)

Thiriez Extra (4.5% abv)

Farmhouse bitter with French barley and English hops.

St. Druon de Sebourg Abbey Ale (6% abv)

French barley, wheat and Alsatian hops combine in a tribute to a nearby church named for a “homeless, pious orphan.”

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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)

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.”

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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.

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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)

Fresh raspberry juice is added to the brewery’s Ambree.