By a special request from DallasVegan.com our Head Chef Taylor McCreary has prepared a Vegan Beer Dinner.
1. Duo of soup: Spicy Tequila Gazpacho and Butternut Squash. Paired w/ Deschutes Red Chair North West Pale Ale.
Red Chair's unusually complex grail bill of 7 malts gives it a great body and a good base yet stays a classic American hop forward pale with a nice citrus and grapefruit nose. It will play nicely with both soups, enhancing the spice of the spicy gazpacho and cutting some of the richness of the butternut squash.
2. Pine Nut "Goat Cheese" w/ Beet Ravioli and Balsamic and Black Garlic Reduction. Paired w/ Samuel Smith's Nut Brown Ale.
Samuel Smith is famous for its brown ales and stouts, the nut brown being one of their most well loved exports. The nutty toasted flavors of the nut brown will pair nicely with the earthly flavors that we will encounter in the beet and goat cheese ravioli without dominating the body and texture.
3. Wild Mushroom and Fiddle Head Fern Stroganoff. Paired w/ Unibroue Don de Dieu Triple Wheat Ale.
The high amount of fruit estery flavors found in Don de Dieu will add an extra level of complexity to the natural flavors of the wild mushrooms. The lightly spicy finish and high gravity will match the finish of the dish well in both flavor and intensity.
4. Chile Rellenos stuffed w/ Quinoa, Lentils, and Sweet Potato. Paired with Great Divide Colette Farmhouse.
The sweet yeast and fruit start of Colette sets it apart from most traditional saisons as does its slightly muted hop presence and lighter body. These qualities make it perfectly suited to a spicy chile forward dish help tie the pairing together. The body and faintly tart finish will help contrast the sweeter richer flavors introduced by the sweet potato and lentils.
5. Vegan Cheesecake w/ Macerated Berries. Paired w/ North Coast Old Rasputin Imperial Stout.
The intensity of the berries and the richness of the cheesecake call for a pairing with a style that is both flavorful and substantial enough in body to match. The imperial stout carries excellent coffee chocolate and roasted flavors that will harmonize with the dreamy richness of the cheesecake and help highlight the tart sweetness of the macerated berries.
We are currently sold out for this beer dinner but check out us out at facebook.com/beer.libertine to keep up to date with future Vegan Beer Dinners.
1. Duo of soup: Spicy Tequila Gazpacho and Butternut Squash. Paired w/ Deschutes Red Chair North West Pale Ale.
Red Chair's unusually complex grail bill of 7 malts gives it a great body and a good base yet stays a classic American hop forward pale with a nice citrus and grapefruit nose. It will play nicely with both soups, enhancing the spice of the spicy gazpacho and cutting some of the richness of the butternut squash.
2. Pine Nut "Goat Cheese" w/ Beet Ravioli and Balsamic and Black Garlic Reduction. Paired w/ Samuel Smith's Nut Brown Ale.
Samuel Smith is famous for its brown ales and stouts, the nut brown being one of their most well loved exports. The nutty toasted flavors of the nut brown will pair nicely with the earthly flavors that we will encounter in the beet and goat cheese ravioli without dominating the body and texture.
3. Wild Mushroom and Fiddle Head Fern Stroganoff. Paired w/ Unibroue Don de Dieu Triple Wheat Ale.
The high amount of fruit estery flavors found in Don de Dieu will add an extra level of complexity to the natural flavors of the wild mushrooms. The lightly spicy finish and high gravity will match the finish of the dish well in both flavor and intensity.
4. Chile Rellenos stuffed w/ Quinoa, Lentils, and Sweet Potato. Paired with Great Divide Colette Farmhouse.
The sweet yeast and fruit start of Colette sets it apart from most traditional saisons as does its slightly muted hop presence and lighter body. These qualities make it perfectly suited to a spicy chile forward dish help tie the pairing together. The body and faintly tart finish will help contrast the sweeter richer flavors introduced by the sweet potato and lentils.
5. Vegan Cheesecake w/ Macerated Berries. Paired w/ North Coast Old Rasputin Imperial Stout.
The intensity of the berries and the richness of the cheesecake call for a pairing with a style that is both flavorful and substantial enough in body to match. The imperial stout carries excellent coffee chocolate and roasted flavors that will harmonize with the dreamy richness of the cheesecake and help highlight the tart sweetness of the macerated berries.
We are currently sold out for this beer dinner but check out us out at facebook.com/beer.libertine to keep up to date with future Vegan Beer Dinners.
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