|April 5, 2008|
The second half of the Toronado Belgian Beer Lunch began with an enourmouse cheese plate that included nine cheese, eight of which our chef, Sean Paxton, lugged back from Belgian last week on a plane — 50 pounds in all! Here are the last six courses, essentially the last half of our meal.
Dave and Jennifer, our hosts for the day.
Seventh Course: Assorted Belgian Cheeses
- Affligem Trappist style, made with beer, cow’s milk
- Chimay rind washed with Chimay, cow’s milk
- Orval Trappist style, med. soft, cow’s milk
- Pate à Chouffe made with a Chouffe, soft rounds, cow’s milk
- Petrus made with Petrus, med. firm, cow’s milk
- St Bernardus made with Watou beer, med. hard, cow’s milk
- Val Dieu Trappist stype, made with Val Dieu, med. hard, cow’s milk
- Westvleteren made with Westvleteren beer, small rounds, cow’s milk
- Westvleteren not made with beer, cow’s milk
Served with rhubarb and Rodenbach Grand Cru jam, Saucerful of Secrets wort honey, marinated pearl onions, cinnamon & clove smoked almonds, grapefruit zest celery salt and bruges biscuits.
Paired with: Cantillon Iris and Achel Trappist Extra Bruin.
Peter Hoey, brewmaster at Sacramento Brewing with a less blurry Rick Sellers. Behind him is Peter’s foodie (but non-drinking) father, who the pair smartly bought a ticket to the meal on the condition that he be their designated driver.
Eighth Course: Hop Shoots
Lightly blanched tender hop shoots from Moonlight Farms with a bone marrow & Cantillon Iris gastrique. Sadly, Brian Hunt was absent.
Paired with: Poperings Hommel Bier
Ninth Course: Moinette & Marin Butter Poached Lobster
Sliced on a disc of quail egg pain perdu with Tripel Karmeliet & duck fat aioli and a green herb sauce.
Paired with: Westmalle Tripel and Mauleur Bière Brut.
Tenth Course: Cod and Mussel Waterzooi
Carrots, spring leeks, baby fennel, fingerling potatoes, Brugse Zot, fish stock and local cream.
Paired with: Dupont Foret.
Arne Johnson, from Marin Brewing, Natalie Cilurzo, from Russian River, Matt Brynildson, from Firestone Walker, Vinnie Cilurzo, Sean Paxton and Jennifer.
Eleventh Course: Scaldis Prestige Spiked Crème Brulee and Fresh Raspberries
Paired with: De Struise T’sjeeses
Twelfth Course: It’s Wafer Thin…
Belgian madelines with orange peel and grains of paradise, Delirium Noel caramel dark chocolate truffle, Cascade Apricot Ale crème scented with crystallized ginger and candied tangerine peel in dark chocolate shell, Valley Brewing Quad Caramel in milk chocolate truffle. Cantillon Lou Pepe Framboise 2006 injected first of the season strawberries dipped in dark chocolate. [Note: several of the chocolates were created by Sean and Pete Slosberg.]
Paired with: De Struise Black Albert and Firestone Walker Saucerful of Secrets 2007.
After the meal, a table in the back room raises a toast to Sean, the beer and a wonderful way to spend a Sunday afternoon.
Back to Part 2: The First Half of the Belgian Beer Lunch