| April 5, 2008 |
Toronado owner Dave Keene started off the day and introduced Chef Sean Paxton, who told us abut each course and the beer or beers paired with it before each course. Here are the first six courses, essentially the first half of our meal.
Dave Keene gets the lunch going and tells about the special beer that began today, one that was so special he asked everyone not to write or blog about it, though he was looking directly at me when I said that. Or maybe I was just being paranoid. Suffice it to say you can take my word for it that it was an auspicious way to begin the Belgian Beer Lunch.
Then Sean Paxton takes over for the next six or so hours.
First Course: Charcuturie Platter
Homemade pork pate infused with Rochefort 8 soaked figs and pistachios, Chimay Red duck rillettes, easter egg radishes, De Ranke Père Noël poached bosc pears, dried apricot and Hanssens Oude Gueuze mustard and with local breads.
Paired with: Petrus Oude Bruin and Affligem Noel
Vinnie Cilurzo, from Russian River Brewing, with Dave Keene.
Second Course: From the Earth
Poached white asparagus, black truffles, watercress, black trumpet mushrooms, fennel pollen with an Orval emulsion.
Paired with: Orval
The beautiful Drie Fonteinen Schaerbeekse 2005, which was paired with the next course.
Third Course: Kriek Marbled Foie Gras
Drie Fonteinen Schaerbeekse Kriek marinated foie gras tourchon, mache leaf, De Struise Pannepot ‘caviar’, black flaked sea salt, hibiscus Drie Fonteine Oude Geuze Syrup.
Paired with: Chimay Grand Reserve 3L 2001 and Drie Fonteinen Schaerbeekse 2005.
Fourth Course: Potato and Leek Soup
Purple potatoes pureed with local leeks, Fantôme La Dalmatienne and organic cream.
Paired with: De Ranke XX Bitter.
Fifth Course: Duck Braised in Consecration
Duck legs infused with Russian River Consecration cooked sous vide with leeks. shallots, thyme, currants, dried sour cherries
topped with a duck Consecration demi‐glace and almond oil powder.
Paired with: De Dolle Oerbier 2002 and Rodenbach Grand Cru.
A happy Rick Sellers, Beer Director for DRAFT magazine, looking positively ghostly, but that’s what a lot of Belgian beer will do to you, especially if you’re enjoying it with tons of yummy food, like we were.
Sixth Course: Pork Belly
Serafin Grand Cru cured Sonoma pork belly with Temptation pickled brussels sprouts slaw topped with a date, prune & fig Scaldis Noel bbq sauce.
Paired with: Du Pont Avec Les Bons Voeux and De Blaugies Darbyste.
Back to Part 1: The Preparations | Continue on to Part 3: The Second Half of the Belgian Beer Lunch