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compton

Pretending you know what you're doing is almost the same as knowing...

One doesn't become extraordinary-one decides to accomplish extraordinary things.

Just a warning...
beer
clayrobeson
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.

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