Over the last year I’ve gotten to know the “Homebref Chef,” Sean Paxton, and he was kind enough to invite me to his 10th annual beer dinner at the Northern California Homebrewer Festival which will take place October 5. The festival itself is the 5th and 6th and takes place at the Lake Francis Resort in Dobbins, California. Sean recently finalized the menu, and even though it is my sad duty to reveal that the dinner is already sold-out, I though I’d share what sounds like a pretty spectacular dinner. The theme for the dinner is “Sour Ales Inspired by Belgium.”

The Menu:

First Course

Belgian Endive Salad: Slightly Bitter Leaves of Endive Mixed with Pomegranate Seeds, Red Beets, Watercress, Chives and Chervil Tossed in a Watermelon Funk Vinaigrette

Beer: 21st Amendment Watermelon Funk: A collaboration beer involving Shaun O’Sullivan’s Watermelon Wheat and Fresh Watermelon added to Vinnie Cilurzo Barrel and Spiked with Brettanomyces and Aged 2 Years in Santa Rosa

Second Course

Steamed Mussels in Beer: Prince Edward Island Mussels, Shallots, Thyme Steamed in Homebrewed Wit

Pumpkin in Green Herb Sauce: Steamed Fall Squash in Homebrewed Wit, Topped with a Spinach, Sorrel, Mint and Parsley Sauce

Pomme Frites: Twice Fried Kennebec Potatoes, Belgian Style Served with a Duvel Shiso Aioli and Fou’ Foune Aioli

Beer: The Brewing Network’s Dr. Scott Homebrewed Wit

Third Course

Les Carbonnade Flamandes: A Flemish Stew Cooked with Beef, Lamb, Dark Candi Syrup Cured Bacon, Leeks, Shallots, Thyme and Belgian Strong Dark

Flemish Style Root Vegetable Stew: Parsnips, Yukon Gold Potatoes and Carrots Braised in Belgian Strong Dark and Herbs, Served with a Smoked Garlic Aioli

Beer: 21st Amendment The Beer Hunter: Jamil Zainasheff Award Winning Belgian Strong Dark made at 21st Amendment for the GABF Pro-Am 2007

Fourth Course

Waterzooi: A Classic Ghent Milk Stew made with Cod, Leeks, Fennel, Onions, Shallots, Saison, Milk and Herbs

Tofu Waterzooi

Beer: Sacramento Brewing Saison: Peter Hoey’s Sour Mashed Farmhouse Style Saison

Fifth Course

Duck Legs Cooked in a Brett Blonde: Cinnamon Scented Parsnips Stewed in Sanctification

Beer Braised Veal Cheeks: Leeks, Carrots, Celery Root, Fresh Thyme Cooked in Chardonnay Barrel Aged Temptation Sour Ale

Bier Risotto: Pearl Barley cooked “Risotto Style” in a Roasted Heirloom Tomato Temptation Broth With Lobster Mushroms and Roasted Thyme Shallots

Brussels Sprouts: Blanched Sprouts cooked in Brown Butter and Nutmeg

Cauliflower Gratin: A Twist on a Classic, Cauliflower Blanched in Ale and Topped with a Gruyere Cheese Sauce

Beers:

Russian River Temptation: A Blonde Ale Fermented with Brettanomyces, Aged in French Oak Chardonnay Barrels

Russian River Sanctification: a 100% Brettanomyces Fermented Blonde Ale

Sixth Course

Dark Chocolate Framboise Truffles: Where Dark Chocolate meets Brenden’s Whisky Barrel, filled with Porter, spiked with Brettanomyces, Aged for 7 Months, then blended with “The Golden Hallucination” and “Brown Bear”

Vanilla Bean Tripel Infused Pot de Creme: Starting with Todd Ashmans Sage Honey and Thai Palm Sugar spiced Tripel and infusing Vanilla Beans into Cream, slowly cooked in a water bath to make an ultra creamy decedent dessert

Beers:

Thirsty Bear Menage a Framboise

Fifty Fifty Brewing Co. Trifecta Belgian Style Tripel

 
10.5

Northern California Hombrewer Festival Beer Dinner

Lake Francis Resort, 13919 Lake Frances Road, Dobbins, California
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