Pics - Goose Island Dinner 3.27.11



Last night's Brewmaster's Dinner at Beer Kitchen featured the Belgian-insipired ales of Chicago's Goose Island Brewing Company.  Regional Goose Island sales manager Paul DeVries was the guest speaker, who mentioned that he'd be heading back to Chicago first-thing this morning for an "all-employee meeting", but apparently had no knowledge of the somewhat unsettling news that broke this morning at that very meeting.  Regardless of the upcoming changes at the brewery, the five-course dinner was phenomenal - probably one of the most creative and satisfying dinners we've done yet.  Huge thanks to those of you who continue to support these dinners and push craft beer in Kansas City!





Sofie - farmhouse ale fermented with wild yeasts & aged in wine barrels with orange peels - 6.5%

Lump crab & artichoke beignets with cajun horseradish remoulade

Beer Kitchen manager Randyl Danner explained the food pairing for each course, while Paul DeVries explained the origin, style and brewing process of each of the beers



Fleur - pale ale blended with hibiscus & kombucha tea - 7%



Braised walleye with smoked San Marzano tomato confit



Pere Jacques - Belgian-style Abbey ale - 8%.  Pere Jacques is French for Father Jacques, the name of one of the monk-brewers at the Rochefort Trappist Brewery in Belgium, where this beer was inspired



Hickory-smoked pork belly with roasted beet, squash, faro & Maytag blue cheese salad



   

Juliet - sour ale fermented with wild yeasts and aged in cabernet barrels with blackberries - 6.7%; currently only available in Chicago.

 

Wood-fire grilled lamb chop with mint jelly foam, mustard greens & tillamook cheddar gratin

Apple tart tatin with bourbon cherry ice cream & almond brittle served with Dominique - sour ale aged in used Heaven Hill bourbon whiskey barrels (currently only available on draft) - 8.5%; Dominique is, in fact, the lactobacillus infected Matilda that was recalled last year

Tickets are on sale now for April's Brewmaster's Dinner featuring beers from Boulevard Brewing Company and guest speaker & Boulevard brewer, Jeremy Danner.  We'll be sampling 2 extremely exclusive beers that are pretty much unavailable anywhere; more information on that dinner, which takes place on Sunday, April 17, as it develops.  Come by or call us at (816) 389-4180 to make reservations today.  Cheers!