Posts Tagged ‘Biercraft Bistro’

Parallel 49 Brewing Dinner at Biercraft

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

At My Wits End – a Beer Dinner

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

Deschutes Brewery Beer Pairing Dinner at Biercraft

 

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

Brunch with Marcelo Trevino at Biercraft

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my seventeenth brunch in this series, I was joined by Music Composer/Producer Marcelo Trevino at Biercraft in Vancouver talking about Music, Scoring, Songwriting, and more!

Marcelo Trevino

Marcelo Trevino was born in Monterey, Mexico; best known for teaming up with Mexico’s leading and Grammy Nominated alternative rock band Panda as arranger and on tour keyboard player, is a Berklee College of Music Film Scoring and Songwriting graduate (2000, 2001).

He’s produced, arranged and scored numerous projects for years, including his acclaimed solo album ‘Todo’ (2005). Recently Marcelo scored SERES:GENESIS, Latin America’s first action- packed sci-fi adventure motion picture (Huma Films) and the suspense/mystery detective drama hit TV Series ‘Morir en Martes’ (MR Entertainment).

What did you want to be growing up?

At 8 years old, I played piano with my dad, I was always interested in music, wrote improvised songs on the piano and loved music.

How did you end up choosing the career that you are doing?

My parents were supportive in recognizing that I was passionate for music. They supported me in my choice to further music which I persued by going to Berklee College of Music in Boston. I attended the college when I was 19 years old and took “Intro to Film Scoring” as well I majored in film scoring & song writing.

Have you always wanted to be a Composer?

I considered myself more of a songwriter before going to Berklee, but then while going to Berklee I developed more of an interest to becoming a composer.

Has your music style changed over the years?

I think it has, the band influenced a lot of my musical taste from Romantic to adventurous and textural more alternative preferences. Previously I was more into romantic pop. In film scoring I am always looking at new composers.

What prompted your recent move from Mexico to Vancouver?

Vancouver is a beautiful city and this is where I always wanted to build my family. The video game industry is huge here and there are opportunities for me to work my music for the gaming industry as well as the film industry here.

Are you working with Canadian production companies scoring for films here?

The idea is to do just that, I am hoping to work with a management company to score music for the films here.

What is your favourite food?

Chicken Cordon Bleu

Eggs Benedict with black forest ham

Tropical Pancakes

Marcelo had an Americano and an Orange juice, he then had the Eggs Benedict with black forest ham ($12) On a croissant, served with house-made hollandaise, hash browns & a side salad. Richard had the Tropical Pancakes ($12.50) with coconut served with crispy bacon and potatoes; he also had an Espresso Macchiato.

What is your favourite restaurant in Vancouver?

Nuba

What do you do in your off time?

  • Go to movies
  • Reading
  • Walking
  • Bike riding
  • Photography

Do you come from an musical family?

Yes, my dad plays the piano, my mom sings and plays the guitar. My brother and sister both play music. I was the only one who took it into a career.

Where was your recent musical trip?

Peru with the band “Panda”.

Who are your mentors?

Manuel Otero

How do you get the inspiration to compose music?

For tv & film – I follow through with my ideas. I draw from characters and storylines musically. Then I find the themes that fit and move forward. I have to trust what the film makes me feel.

For the band – most of the arrangements I did were based on the framework the style had. Harmonic, melodic and stylistic was defined. You have to go with what the song says, more focus of what the band is making the song work arrangement wise.

How long does it take you to score a tv episode?

The pace is very fast in TV, I have to work with 5-6 people and do it in 2-3 days usually.

How long does it take you to score for film?

For film it goes on for 2-3 months and I usually work with the Film Director or Producer.

What is next for you on the Horizon?

1)    Starting scoring of a television series in April – in Monterey & Mexico City – suspense psychological drama

2)    Doing a romantic comedy film in October 2012 in Mexico

3)    Continue to do music for advertising agencies and promotional campaigns

4)    Score music for the sports team “Rayatos” in Monterey, Mexico

 

Style: A La Carte

Attire: Casual

Time: Saturday & Sunday 10:00am – 4pm

Biercraft Bistro

3305 Cambie Street, Vancouver

Menu: http://biercraft.com/cambie/brunch/

For Reservations call 604-874-6900

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

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