If you haven’t purchased your ticket for Monday night’s April Sours Prix Fixe dinner, you might want to get that on the top of your “to do” list. Clay Gordon (author of Discover Chocolate) was in the kitchen with our chefs going over the final details on his menu which pairs some of the world’s best sour beer. We were salivating just reading the descriptions and hearing Clay talk about the ingredients.
Menu and pairings will be:
First Course – Amuse: Sour cherry soup topped with creme fraiche chantilly infused with cherry lambic. (Pairing: Hanssens Oude Kriek.)
Third Course – Small plate: Southern cornbread muffin topped with braised collards and red chard with bacalao, spiced with chipotles in adobo. (Pairing: Wild Yeast Beer – TBD.)
Fourth Course – Mains: Flank steak rollatini – dry-rubbed butterflied flank steak stuffed with goat cheese and radicchio. Side: Yukon Gold garlic smashed potatoes. (Pairing: Flemish Red – TBD.)
Fifth Course – Dessert: Milk chocolate caramel sauce over vanilla ice cream with roasted apple “confitti.” (Pairing Lindeman Faro Lambic)
Get your tickets here, for what may be the best beer pairing dinner we’ve had to date (and that’s truly saying something)!