This past weekend we held two dinners of very different themes. On Saturday, we used our Wine v. Beer template and paired rare beef with roasted parsnips, which we paired to a Rhone red and a Trappist strong ale. Both brought out unique flavors in the meat, and it was a treat to enjoy wine during “liquid lent.”
Then last night, we held a five-course, five-beer pairing modeled on Game of Thrones, which returned to HBO for its fourth season. Interestingly, owner Jimmy Carbone has never seen the series but has read the books.
The dinner allowed us to launch Ommegang’s latest GoT beer, Fire and Blood (which we still have on tap this week for as long as it lasts). Among the pairings were:
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Cheese and Honey paired with Bell’s Oberon, a wheat/saison-style beer
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A “Dragon Egg” Omelette: a frittata that we paired with Le Trou Diable’s “Saison du Tongka” a traditional saison from Quebec
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“Pigeon pie,” which we actually made with ground lamb, roots and served with Ommegang’s Abbey Dubbel
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Bloody Duck: Hudson Valley-raised duck breast served over farro grain and kale and paired with Fire and Blood
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“Sweets” for dessert: baked apple crisp with oatmeal topping and Ronnybrook whipped cream paired with Grado Plato San Felice chestnut ale
These pairings show the best of Jimmy’s No. 43’s food and beer/wine offerings. We hope you will join us this week, as many of these items are available on our spring menu. And be sure to come to our Belgian beer tasting this weekend or to our next dinner featuring pork dished paired with sour beers on April 28th.