I just learned that there are a few seats left for the annual Toronado Belgian Beer Lunch taking place this Sunday, April 10. For the third year — or is that fourth? — the food is being done by Sean Paxton, the Homebrew Chef. If you love Belgian beer, good food and especially pairing the two, you don’t want to miss this. And if you’ve never been to one of Sean Paxton’s gastronomic extravaganzas, you’re in for something special. Tickets are $150 each, which might sound steep until you consider that this is a twelve-course meal that includes 20 Belgian beers! Lunch begins at 11:30 and is expected to last until at least 4:30. You read that right, it’s a five-hour lunch. Call the Toronado to reserve your seat as soon as possible. You won’t be disappointed. Payment can be in cash or check (I believe on the day of the event) but best check that when you make your reservations. See you there!
2011 Toronado Belgian Beer Lunch Menu
Toronado owner Dave Keene with the Homebrew Chef, Sean Paxton, at an earlier Belgian Beer Lunch.
Pre-Lunch Reception:
Beer served: Van Steenberge Ertveld’s Wit
First Course
Belgian Sushi: Wit-flavored brioche infused with foie gras, roasted eel, Poperings Hommel Bier duck egg green aioli, pea shoots
Paired with DuPont Avril
Second Course
Charcuturie Platter: Duck rillettes braised in Russian River Consecration with a Supplication gelee, duck pistachio apricot infused with Sanctification terrine, pork/duck liver and Orval beer pâté, cornichons, heirloom radishes, house-made Goulden Carolus Noel mustard, currant & Consecration compote, and served with local The Bejkr breads
Paired with Chimay Grand Reserve 3 Liter and Duvel Triple Hop
Third Course
DuPont Avec Les Bons Voeux Poached Sole: On a bed of leek and turnip purée, topped with a lobster crawfish mussel Tripel Karmeliet waterzooi sauce
Paired with De Dolle Arabier and Moinette Blond
Fourth Course
Goat Butter Poached Sea Scallop: Smoked in Mort Subite lambic barrel staves, De Ranke Guldenburg demi glaze, celery root purée infused with Affligem Noel, fennel pollen
Paired with Petrus Aged Pale
Fifth Course
Seared Duck Breast with Sour Cherry Sauce: Sonoma County duck breasts cooked sous vide with shallots, thyme, with a dried sour cherries Hannsen Oude Kriek sauce on a bed of black barley simmer in Delirium Noel and TCHO cocoa nibs
Paired with Bocker Cuvee De Jacobins and Drie Fonteinen Oude Kriek
Sixth Course
Medium Rare Short Ribs: Cooked sous vide for 48 hours in Rochefort 8, caramelized shallots and thyme, served on a bed of Flemish-style mashed potatoes, with a fig, date Petrus Oud Bruin gravy
Paired with Echt Kriekenbier and Rochefort 10
Seventh Course
Crepenette: Westmalle Dubbel infused Spring Sonoma lamb, mixed with creamed leeks, wrapped in caul fat topped with a sirop de Liége (pears, date simmered in a Chimay Red ale syrup) and Belgian endive salad
Paired with Rodenbach Grand Cru 2008 keg
Eighth Course
Foie Gras: Lobes of foie gras poached in Boon Kriek, made into truffles and coated in Cantillon Rosé De Gambrinus gelee, garnished with hibiscus sea salt
Paired with Malheur Brut Reserve 2006
Ninth Course
French Lentil Salad: Lentils simmered in Fantôme Saison, curry-scented green cauliflower, ‘wit’ candied cashews, mâche greens and toasted hemp seeds tossed in a Straus yogurt bergamot orange Lindemans Gueuze Cuvée René dressing
Paired with Oud Beersal Oude Geueze Vieille
Tenth Course
Assorted Belgian Cheeses: Grevenbroecker, Wavreumont, “St. Maure,” Charmoix, Meikaas, and Kriek Washed Fromage served with pomegranate Supplication honey, The Bejkr Biologlque bread, hazelnut fig crackers, dried fruit, honey blood orange peel candied pistachios
Paired with Liefmans Cuvee Brut and Orval
Eleventh Course
Crêpe: Boon Oude Geuze Mariage Parfait beer curd, Hanssens Oudbeitje rhubarb jam, Westmalle Tripel chamomile syrup wrapped in a Sara Buckwheat Ale crepe
Paired with De Struise T’sjeeses
Twelfth Course
Chocolate Pot de Crème Deconstructed Pie: Speculoos cookie crust, Belgian dark chocolate infused custard, Chantilly cream
Paired with De Struise Pannepot 2007, Scaldis Noel 1998 Magnums and De Struise Black Albert 2009
The Homebrew Chef cooking with nitrogen behind the Toronado bar.