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Archive for the ‘Beer Dinners’ Category

Parallel 49 Brewing Dinner at Biercraft

April 8th, 2013 admin

Lord of the Hops IPA

I attended this dinner at Biercraft on the drive on March 14 that featured a 5 course meal created by Certified Cicerone Don Farion and Executive Chef Steve Chadband paired with a variety of beers from local brewer Parallel 49.

Now on to dinner and the pairings!

First Course:

Cajun Picnic

Cajun Picnic – oysters, fried oysters, fingerling potatoes and corn

Paired with Ugly Sweater Milk Stout

Second Course:

Crab Tom Yum

Crab Tom Yum – crab meat in a hot and sour Thai broth

Paired with Lord of the Hops IPA

Third Course:

Tacos de Tierra

Tortilla Chips

Tacos de Tierra – spiced and roasted wild mushrooms, pickled beets, pico de gallo, crema and tortilla chips

Paired with Hay Fever Saison

Fourth Course:

Beef Tenderloin

Beef Tenderloin –caramel glazed fillet, pommes anna, carrot and parsnip

Paired with Salty Stout

Fifth Course:

Chevre Cheese Cake

Chevre Cheese Cake – graham cracker crust , tri-berry coulis

Paired with Vow of Silence Belgian Quad

Surprise Course:

Chocolate Coated Bacon

Chocolate Coated Bacon

Paired with From East Van with Love

My Take:

As usual creating a menu for a beer dinner at Biercraft involves much research and tastings that begin weeks in advance. Don Farion and Steve Chadband do what they do best, they learn about the beers they are going to present from the notes to the flavours, then they go about creating an exciting menu that tells the story. They told this story very well and should be applauded for pairing all the different types of Parallel 49 beers with the perfect dishes. Graham With who is the Head Brewer at Parallel 49 Brewing was on hand to describe each of the beers as presented with each of the courses.

My favourite of the food dishes and pairings was the outstanding Crab Tom Yum hot and sour Thai broth with the Lord of the Hops IPA; I also loved the Beef Tenderloin that was caramel glazed and tender with pommes anna, carrot and parsnip and paired with Salty Stout. The surprise course was cheered by all the guests, obviously this was one that capped the night of eats and drinks so well, featuring in-house smoked bacon that was coated in Chocolate bringing out the sweet and salty flavour pairing so well with the From East Van with Love beer.

Biercraft Bistro offers Beer and Food pairing dinners monthly contact them for details at 604-254-2437 or visit them online at

http://biercraft.com/commercial/

By: Richard Wolak

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Parallel 49 Cask Dinner at Falconetti’s

April 1st, 2013 admin

On March 13th, I dined at Falconetti’s for their first Food & Beer series dinner, local brewery Parallel 49 was the featured brewery of the night who created a special cask for this occasion. Executive Chef Shaun Snelling who recently took over the ranks at this eatery, prepared is first menu of this new series and I was invited for this special dinner and my friend Rob Kemp joined.

First Course:

Beer Glazed Smoked Duck Breast

Beer glazed smoked duck breast, soft poached egg, toasted almonds, shaved parmesan, Arugula and frisee with a lemon brown butter vinaigrette

Second Course:

Confit of Pork Loin

Confit of pork loin, potato rosti, crispy onions, served with a roasted mushroom and bacon ragout.

Third Course:

Apple Cinnamon Turnover

Apple cinnamon turnover, spiced cream cheese, smoked maple Jamesons caramel and vanilla ice cream

My favourite dish was the hot Apple Cinnamon Turnover with the delicious smoked maple Jamesons caramel and vanilla ice cream. My 2nd favourite was the Beer Glazed Smoked Duck breast which was smoked in house and paired well with the Parallel 49 cask.

Falconetti’s is located at 1812 Commercial Drive in Vancouver. Learn more about Parallel 49 Beer here.

By: Richard Wolak

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Steamworks Craft Beer Dinner at Darby’s

April 1st, 2013 admin

On March 11th, I dined at Darby’s Public House for the Steamworks Beer Dinner. Chef A.J. Jackson prepared 3 courses which were paired with each of the Steamworks beers.

Steamworks Pale Ale

Steamworks Brewmaster Caolan opened the night talking about his beers and the dinner we were all about to enjoy. The Steamworks Pale Ale kicked off the meal.

First Course:

Duck & Pork Rillettes

Duck & Pork Rillettes – olive oil crustini with a baby frisee salad

Second Course:

Prosciutto Wrapped Ling Cod

Prosciutto Wrapped Ling Cod with rainbow chard, poptato anna, tomato puree and cipollini onions

Third Course:

Chocolate Stout Tart

Chocolate Stout Tart with raspberry coulis and Grand Marnier whipped cream

My favourite dish was the Chocolate Stout Tart which was outstanding. The best pairing of the meal was the Steamworks Oatmeal Stout with the Chocolate Stout Tart. Darby’s Public House is located at 2001 Macdonald Street in Vancouver. Learn more about Steamworks Beer here.

By: Richard Wolak

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Parralel 49 Cask Night at Tap & Barrel

December 9th, 2012 admin

On November 13th I attended the 2nd Cask night at Tap and Barrel which featured 49 Parallel Brewing Company. The cask nights go like this you grab a seat around the long bar on the main floor and they serve you a tall glass of the cask beer made especially for the night. Then they serve you the special dish of the night and you get both the beer and the dish pairing for $25.

Ribs, Chili and Corn Bread

The night I was there the dish was the Parallel 49 beer sauced ribs with their chili and cornbread.

49th Parallel Brewing Company Cask

Parallel 49 Brewing Company is based in East Van and they are brewing up some hoppin’ brews, check out their selection here.

Brewmaster Graham With(Right)

They have got Cask Nights happening every 2nd Tuesday and you can call to book, as space is limited!! 604.685.2223 or email [email protected] Also you can follow them on Twitter for more info on the Cask Nights, www.twitter.com/tapandbarrel

By: Richard Wolak

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At My Wits End – a Beer Dinner

July 18th, 2012 admin

Wittekerke Wit

I attended this dinner at Biercraft Bistro on June 25th it was the last dinner in their Battle of the Belgian series that featured a 4 course meal created by Chef Don Farion paired with a variety of beers from Belgium.

My friend Sergio who was visiting from Toronto joined me at this dinner.

Now on to dinner and the pairings!

First Course:

Summer Greek Salad

Summer Greek Salad with lemon and oregano vinaigrette

Paired with Wittekerke Wit

Second Course:

Gruyere and withier Fondue

Gruyere and withier Fondue with crusty bread, seasonal fruit and vegetables

Paired with Ommegang Witte

Ommegang Witte

Third Course:

Buttermilk Fried Chicken

Buttermilk Fried Chicken with sweet corn and goat’s cheese grits, crispy coleslaw

Paired with Glazen Toren Jan de Lichte Double Wit

Fourth Course:

Lemon Curd, Limoncello and Coriander mascerated organic blueberries

Lemon curd, Limoncello and Coriander mascerated organic blueberries

Paired with Driftwood Whitebark

Comments:

The whole meal was delicious and very well paired. My favourite of the food dishes and pairings was the oustanding Gruyere and withier Fondue with crusty bread, seasonal fruit and vegetables that was paired with Ommegang Witte. I also loved the Buttermilk Fried Chicken with sweet corn and goat’s cheese grits, crispy coleslaw that was paired with Glazen Toren Jan de Lichte Double Wit. For dessert the Lemon curd, Limoncello and Coriander mascerated organic blueberries was the perfect ending to the meal, for this one they paired it with a beer from BC the Driftwood Whitebark.

Biercraft Bistro offers Beer and Food pairing dinners monthly contact them for details at  604-874-6900 or visit them online at http://biercraft.com/cambie/

By: Richard Wolak

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Sisters of the Tap Dinner

June 4th, 2012 admin

Sisters of the Tap

During Vancouver Craft Beer Week I attended one of the best events of the festival, this one featured some of the top women in beer from around BC. These women are either the brew masters or owners of the represented breweries who were here to talk about their beer.

Chef Dale Mackay

Top Chef Canada winner Chef Dale Mackay talked about the dishes that he created especially to pair with the featured beers of the night.

Since this dinner was all about the brew, the evening began with the Saltspring Island Elderflower Golden Ale. Local artisian cheese canapés were served with the Zunga Townsite Golden Blonde Ale.

Now on to dinner and the pairings!

First Course:

Dungeness Crab filled daikon roll

Dungeness Crab filled daikon roll with Mexican spice and mango puree paired with Howe Sound 4 way Fruit Ale

Second Course:

Slow Baked BC Halibut

Slow Baked BC Halibut with English peas, pearl onions, tarragon, pea shoots and horseradish paired with Big River Vienna Lager

Third Course:

Braised Beef Shin

Braised Beef Shin with smoked tomato, pomme puree, green asparagus paired with Spinnakers Hoptoria

Fourth Course:

Black Pepper Chocolate , 55% Cocoa Nibs and Salted Caramel Chocolate

Dessert – Black Pepper Chocolate,  55% cocoa nibs and Salted Caramel Chocolate from Urge Chocolates paired with the Crannog Back Hand of God Stout.

Comments:

My favourite of the food dishes and pairings was the delicious Dungeness Crab filled daikon roll with Mexican spice and mango puree paired with Howe Sound 4 way Fruit Ale. The Slow Baked BC Halibut with English peas, pearl onions, tarragon, pea shoots and horseradish was outstanding paired with Big River Vienna Lager. To finish the meal I was blown away with Urge Chocolates selection, though the Black Pepper Chocolate was exceptionally paired with the Crannog Back Hand of God Stout.

Ensemble Tap offers Beer and Food pairing dinners monthly contact them for details at 604-566-9770 or visit them online at

http://ensembletap.com/

By: Richard Wolak

 

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Deschutes Brewery Beer Pairing Dinner at Biercraft

May 28th, 2012 admin

 

I attended this dinner at Biercraft Bistro on Tuesday May 22nd as part of Vancouver Craft Beer Week that featured a 5 course meal created by Chef Don Farion paired with a variety of beers from Deschutes Brewery from Bend, Oregon.

I dined with the team from Deschutes Brewery and got to learn about their beers and about the company that has been brewing beer for 25 years.

Now on to dinner and the pairings!

First Course:

Stout & Fried Oyster Stew

Stout & Fried Oyster Stew paired with Deschutes Obsidian Stout

Second Course:

Yucatan Pork Shoulder

Yucatan Pork Shoulder w/ lime scented rice paired with Deschutes Chain breaker White IPA

Third Course:

Asian Beef and Root Vegetable Salad

Asian Beef and Root Vegetable Salad paired with the Deschutes Mirror Pond Pale Ale

Fourth Course:

Lobster & Corn Fritter

Lobster & Corn Fritter w/ creole sauce paired with the Deschutes Inversion IPA

Fifth Course:

Peanut Butter and Espresso Semifreddo

Peanut Butter and Espresso Semifreddo, Cinnamon Donut paired with the Deschutes Black Butte Porter

Comments:

My favourite of the food dishes and pairings was the delicious Stout & Fried Oyster Stew paired with Deschutes Obsidian Stout; I also enjoyed the tasty sauce in the Asian Beef and Root Vegetable Salad paired with the Deschutes Mirror Pond Pale Ale. The Lobster & Corn Fritter w/ creole sauce paired was outstanding with the Deschutes Inversion IPA. My absolute favourite dish of the night was the dessert, Peanut Butter and Espresso Semifreddo, Cinnamon Donut paired with the Deschutes Black Butte Porter was outstanding.

Biercraft Bistro offers Beer and Food pairing dinners monthly contact them for details at 604-874-6900 or visit them online at http://biercraft.com/cambie/

By: Richard Wolak

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Howe Sound Beer Dinner at Kitsilano Daily

March 23rd, 2012 admin

I attended this dinner at Kitsilano Daily Kitchen on Monday March 19th that featured a 6 course meal created by Chef Brian Fowke paired with a variety of beers from Howe Sound Brewing along with their Brew Master Franco Corno.

Brew Master Franco Corno

I dined with the team from Howe Sound Brewing and their Brew Master Franco Corno and we talked about the beer including their newly released Gathering Storm Cascadian Dark Ale.

Now on to dinner and the pairings! Chef Fowke baked his fresh Organic Potato Bread to have as the meal began.

First Course:

BC Winter Hothouse Beefsteak Tomato Salad

BC Winter Hothouse Beefsteak Tomato Salad paired with Howe Sound Brewing Howe Sound Lager

Second Course:

Andouille Sausage Cassoulet

Andouille Sausage Cassoulet paired with Howe Sound Brewing Rail Ale Nut Brown

Third Course:

Slow braised Mt Lehman Duckling Meatballs

Slow braised Mt Lehman Duckling Meatballs paired with Howe Sound Brewing King Heffy

Fourth Course:

Roasted Fraser Canyon Pork Tenderloin

Roasted Fraser Canyon Pork Tenderloin paired with @Eauvivre Pinot & Howe Sound Brewery Cascadian Dark Ale

Fifth Course:

Rare-seared Butler Steak Au Poivre

Rare-seared Butler Steak Au Poivre paired w/ Howe Sound Brewery Pothole Filter Imperial Stout

Sixth Course:

Double Chocolate Sourdough Stout Cake

Double Chocolate Sourdough Stout Cake paired Howe Sound Brewery Megadestroyer Licorice Stout

Comments:

This was an outstanding dinner, each of Chef Fowke’s dishes were well thought out using as many local ingredients as he could do.

My favourite of the food dishes and pairings was the delicious Andouille Sausage Cassoulet paired with Howe Sound Brewing Rail Ale Nut Brown, not only were the sausages so good as was the bean cassoulet and together the dish was outstanding. I also loved the Slow braised Mt Lehman Duckling Meatballs paired with Howe Sound Brewing King Heffy, the combination of the linguine, roasted winter heirloom tomato sauce and the duck meatballs was fabulous and I could have eaten more and more of this dish throughout the night. My third favourite dish was the dessert, Double Chocolate Sourdough Stout Cake paired Howe Sound Brewery Megadestroyer Licorice Stout both paired so well and made a fine finish to a superb meal.

Kitsilano Daily Kitchen offers Beer and Food pairing dinners once in awhile contact them for details at 604-569-2741 or visit them online at http://www.kitsdaily.com/

By: Richard Wolak

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