New Belgium Beer Dinner 8/25/2010 and other events!

As we all recover from World Cup, we have planned a lot of upcoming events. I might have been silent for awhile, but a lot of events have been percolating over here in San Marcos. Some events have been pushed around to different parts of the year. We are still toiling tirelessly to bring you great beer(food and spirits also!)

The dinner is on Wednesday, August 25th. The menu is a bit more set at this point and we still have seats available. We also can do special substitutions for vegetarians or other dietary restrictions. Every guest will take home a New Belgium Tulip glass as well as assorted New Belgium merchandise. You can buy tickets at Ticketleap for $60 a head all inclusive.

Course 1: Charcuterie and Cheese plate paired with Belgo-IPA
An assortment of locally cured, nitrite and nitrate free, from Knight Salumi, pate, terrine, & cheeses, served family style. Belgo IPA opens with citrus and floral overtones, and then gives way to soft fruits. The various salted and cured meats, along with cheeses all pair in unique and interesting ways with this Belgian twist on an IPA.

Course 2: Roasted Tomato and Pepper Soup paired with …Ranger IPA
The citrus, fruity, and floral notes lead this beer, but soon open to an intense, dry hop flavor. This beer balances beautifully with the roasted tomato and roasted peppers in the soup, which is finished with a touch of crème fraiche and basil. The spice of the soup is brought to the forefront of the palate beautifully by the hops.

Course 3: Cherry Sorbet with Almond Tuile paired with Transatlantique Kriek
The earthy, cherry notes of this beer pair wonderfully with the sweet cherry sorbet, while the almond cookie tuile cools the crispness of this beer. The cooling effect of the cookie with the coldness of the sorbet intermingles playfully on the palette. Match that with some nice effervescence from the brew and you have a true palate cleanser.

Course 4: Brined and Dry Cured Pork Belly drizzled with a Tart Cherry Reduction with Roasted New Potatoes paired with La Folie
This Flanders style sour comes packed with apple overtones, and earthy undertones. We have chosen a dry rubbed and brined pork belly. The saltiness of the pork pairs beautifully with the sourness of the beer. The sour apple notes of the beer play off the sweet apple notes of the caramelized apple sauce.

Course 5: Braised Peaches with Fresh Vanilla Bean Crème Brûlée paired with Eric’s Ale (Tart Peach Ale)
The tartness of the semi-ripe peaches foil well with the sweetness and smoothness of the Crème Brûlée. This matches beautifully with a beer that is a smooth ale with subtle peach tones and a warm, spicy finish. The aroma has pleasant hints of vanilla and tropical fruit, the wood characteristics are present but nicely muted.

Wednesday, September 29th we are doing a Deschutes Beer and Food Pairing Dinner

Saturday, October 9th we are doing our first annual Churchill’s Sour Festival. We have amassed a plethora of amazing sour beer to put on. We are looking at about 30 on draft and the same amount in bottles. As we get closer, we’ll start to post more details.

Saturday, October 23rd, we are having our 5th Annual Easter Seals Golf Tournament. We are happy to continue to raise money for this great cause and hopefully all of you can help us hit our $10k goal(which we hit last year!!).

Sunday, November 14th Allagash Beer Dinner hosted by Rob Tod(owner/brewer). We’ll have a rare treat in getting this award winning brewer all the way from Maine.

Last but not least…. Stone Brewing is having their 14th anniversary party. Congratulations to Stone on their 14 years of brewing great beer! Their festival will be held at Cal State San Marcos on August 21st and tickets are selling out fast. For those of you brave enough to try and make it here on that day (try parking down the block), we will have some gems that we tap that day!

Posted: 08.7.10 1am