The Velawesomeraptor Himself (clayrobeson) wrote,
The Velawesomeraptor Himself

Just a warning...

If my food posts make you uncomfortable, you may want to stop reading me on Monday the 2nd, because THIS is what I'll be doing at the Monk's Kettle from 5:45 on:

Reception - Dying Vines "Dee's Mild" - Southern English Style Mild Ale - 4.0% ABV (Poured from gravity cask)

1st Course - Pheasant Roulade with bloomsdale spinach and spent quinoa
Paired with Dying Vines "Ol' Brick Bitter" - English Style Bitter Ale - 4.5% ABV

2nd Course - Malted Lardo Donut Hole over first cut arugula, confit tomatoes and pancetta vinagrette
Paired with Linden Steet "Burning Oak" - Black Lager 5.2% ABV

3rd Course - Halibut "Potboiler" En papillote with Dungeness crab, favas, lager gastrique and "steamed" sourdough
Paired with Linden Street "Urban Peoples" - Common Lager/Steam Beer 5.4% ABV (Poured from gravity cask)

4th Course - "Coq au Candy" Hop Candy white-braised Fulton Farms spring chicken with baby parsnips, spring peas and plank fried carrots
Paired with Dying Vines "Hop Candy" - Contemporary Session Beer 4.5% ABV

Cheese Course - "Lacto Side-Show"  Monks Kettle & Linden Street collaboration to create a one-of-a-kind fromage made with raw cow's milk and served with bone marrow butter and toasts
Paired with Dying Vines "Dee's Wild" - American Wild Ale 4.0% ABV

Dessert Course - Blackberry Brown Butter Tart with frangipane and honey-pistachio ice-cream
Paired with Linden Street/Arlyn Johns "Laden Swallow Tripel*" - Belgian Style Tripel 9.8% ABV
*This recipe was awarded "Best in Show" at the 2010 "World Cup of Beer" Home-brew Competition

Can you say "Nom nom nom??"  I knew you could.

Tags: beer, life, rock!

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