|The view from under a tent|
Now, how about a little news about our next beer dinner?
On Monday, September 17th, Beer Kitchen will host a 6-course beer diner, featuring Chef Alex Pope of Local Pig. If you're not familiar with Local Pig, why not?? It's a charcuterie, located in Kansas City's East Bottoms, specializing in hormone, steroid, and antibiotic free meats, from the Kansas City area. They make their own sausage, cure their own meats, and offer classes on butchering whole animals or making sausage, among other meat skills. And if you're a home brewer, they'll even trade you a sausage for one of your beers (I believe it's up to 6). They appreciate good beer, and sell some of the best meats you'll find. So this is a beautiful fit for a beer dinner.
Here's a quick rundown of the courses we'll be having:
Stillwater Debutante paired with dry-aged beef tartare, slow-roasted tomatoes, Green Dirt Farm cheese, and gaufrettes
Crabtree Ginger Bee with coppa, sweet corn (bread), soy-braised shiitake, red pepper custard and fennel
Deschutes Chainbreaker with chorizo verde, grilled scallions & almonds in phyllo, and a kale & berber vinaigrette
Hofstetten Granitbock paired with a manchego-stuffed pork chop, smoked sauerkraut, and butternut, dry-hopped honey, and apples
Contreras Valier Extra with whipped bleu cheese, beet pie, pickled melon rind relish, and balsamic
Tommyknocker Maple Nut Brown, pretzel bread pudding, morita white chocolate ice cream with rosemary pecans and roasted pear
Oh my. Oh my. First off, there are a few beers here I've never tried (I think the Deschutes and Tommyknocker are the only two I've had). Then, the food. Mmmmmmmm. I LOVE beef tartare, and fell in love with Green Dirt Farms in their beer dinner a couple months ago. So this is rockin' right off the bat. And really, I don't know that I can single out a course I'd prefer over any other right now on paper. Bread pudding is a weakness of mine, so I'm excited about a pretzel bread version of it.
This beer dinner has limited seating, so make your reservations soon! $65 per person will get you all six courses with tax and gratuity included. Hurry, this one is sure to sell out! Call us at 816-389-4180 to get your spot.