I attended this dinner on April 27 at Kessel & March which is situated in the East Village brewery district in East Van. Featuring a 4 course meal served family style created by Executive Chef Tony Marzo paired with a variety of beers from local brewer Powell Street Brewery.
Now on to dinner and the pairings!
Orange zest, Cocoa Goat Cheese with edible flowers
Paired with Old Jalopy Pale Ale
Confit Duck Leg with a spiced orange velouté with Lentils du Poy
Paired with Belgian Witbier
Elk & Bison Meatloaf and Rutabaga Puree
Paired with Dive Bomb Porter
Citrus Crepe Cake
Paired with White IPA w. Citra
This dinner was not only a great pairing of dishes and beers, it was also a neighborhood collaboration featuring both Kessel & March and Powell Street Brewery who are both located in the same East Village neighborhood. Chef Tony Marzo played with the beers over a few weeks, tasting and designing his menu. Learning about the beers to present from the notes to the flavours, then they go about creating an exciting menu that tells the story. This story was well played with the different dish pairings. David Bowkett who is the Head Brewer and Owner at Powell Street Brewery 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 Confit Duck Leg with a spiced orange velouté with Lentils du Poy, paired with Belgian Witbier, the citrus notes in both the veloute and the beer was magic together. For the last course, the Citrus Crepe Cake was also very well paired with the White IPA w. Citra and delicious with the orange glaze that was drizzled over top of the crepe layered cake.
By: Richard Wolak