I just learned that one of my favorite beer events of the year still has a few seats left. The annual Toronado Belgian Beer Dinner — really a luncheon — or I like to call it, a Blunch, is this Sunday, April 1, and that’s no joke. The food for this always amazing beer dinner is done by Sean Paxton, the Homebrew Chef, and he’s paired the twelve courses — yes, you read that right, 12 courses! — with 21 different Belgian and Belgian-inspired beers throughout the meal. The Blunch begins at 11:30 a.m. and is expected to be over around 4:30. I’ve printed the menu below to whet your appetite. As I said, there are still a few open spots left. The dinner costs $150 per person and tickets can be purchased at the bar between now and Sunday. See you there.
Toronado Belgian Beer Beer Dinner
Pre-Dinner Reception Brew: Dupont Avril
First Course
Cream of Caramelized Belgian Endive Soup
White Belgian endive coated in Belgian soft sugar and caramelized, Foret Saison, yukon gold potatoes, splash of organic cream
Paired with: St. Louis Gueuze
Second Course
Charcuturie Platter
Liberty duck rillettes infused with Itchegem’s Flemish Red, house-made headcheese cooked in Russian River Temptation Batch 3, duck heart rabbit liver Affligem Noel pâté, herbs de Provence cornichons, house-made Nieuw Ligt Grand Cru ‘03 & date mustard, dried fruit Gouden Carolus Noël compote, red beet juice & Oud Beersel Geuze Vielle pickled cauliflower, served with local ‘The Bejkr’ breads
Paired with: Boon Oude Geuze Mariage Parfait 2003 and Rochefort 6 2007
Third Course
Water Buffalo Butter Poached Sea Scallop
Smoked in Mort Subite lambic barrel staves, De Dolle Oerbier duck demi glaze, turnip purée infused with Gouden Carolus Carolus D’Or 2006, sprinkled with black truffle salt
Paired with: De Dolle Stille Nacht Special Reserva 2005
Fourth Course
Waterzooi
Monkfish, crawfish and lobster meat mixed with purple potatoes, baby fennel, leeks, lobster mushrooms, shallots and simmered in a Westmalle Tripel shellfish stock with a sweet cream
Paired with: Delirium Tremens and Tripel Karmeliet
Fifth Course
Lapin a lá Gueuze
Local rabbit braised in Drie Fonteinen Oude Geuze with shallots, thyme, bay leaves, served with a candied kumquat baby carrots, caramelized pearl onion gueuze sauce
Paired with: Russian River Temptation Batch 4 3L and Dupont Avec les Bons Voeux 2009
Sixth Course
Duck Braised in Sour Cherry Sauce
Sonoma county duck legs cooked sous vide with a dried and sour cherries Boon Kriek sauce
on a bed of beluga lentils simmered in Goudenband
Paired with: Cantillon Oude Kriek 2008 and Rodenbach Vintage 2008
Seventh Course
Carbonnade of Lamb Cheek
Westmalle Dubbel stewed lamb cheeks with leeks, caramelized onions, prunes, dried figs, thyme, bay leaves and a Mort Subite Kriek red currant sauce
Paired with: De Dolle Oerbier Special Reserva 2002 and Maredsous Brune
Eighth Course
PB & Foie Gras
Cantillon Saint Lamvinus foie gras mousse, on a hazelnut fig cracker, tart cherry gastrique, garnished with vanilla bean sea salt
Paired with: Malheur Brut Michael Jackson Brut 2006
Ninth Course
Beyond Greens
curry-scented cauliflower, quinoa cooked in Fantôme La Dalmatienne, mâche greens, golden raisins rehydrated in Moinette Blonde and toasted hemp seeds
and toasted almonds with a Drie Fonteinen Doesjel Lambic Paneer cheese tossed in a goat yoghurt Drie Fonteinen Oude Geuze dressing
Paired with: Duvel
Tenth Course
Assorted Belgian Cheeses, including Grevenbroecker, Meikaas Boerenkaas, Kriek Washed Fromage, Charmoix, Wavreumont, and Le Saint-Servais
With Saucerful of Secrets wort honey, The Bejkr Biologlque bread, Oude Gueuze Tilquin injected dried apricots, Cantillon Rosé De Gambrinus beer jelly and assorted crackers and breads
Paired with: Bockor Cuvee Des Jacobins Rouge and Orval
Eleventh Course
Strawberries & Cream
organic strawberries and lemon thyme macerated in Hanssens Oudbeitje Lambic 2006 with a homemade Advocaat, Lindemans Gueuze Cuvée René 2006 sabayon, almond crumble
Paired with: Russian River Damnation 23 Batch 46
Twelfth Course
Liège Style Waffle
Speculoos flavored yeast waffle made with Chimay Red, Belgian pearl sugar, drizzled with a St. Bernardus Special Edition Abt 12. quad chocolate sauce
Paired with: De Struise Black Albert 2009, De Struise Pannepot 2007 and Rochefort Trappistes 10