Monday, April 7, 2008

Toronado's Belgian Beer Dinner

On April 6th I was fortunate to be in attendance for the annual Belgian Beer Dinner at San Francisco's famed Toronado. The chef for this year's event was no stranger to Northern California beer and food enthusiasts, Sean Paxton - the HomeBrew Chef. Paxton worked with Toronado owner, David Keene, to put together a most impressive dinner menu, seen below.

Before getting to the menu, however, I wanted to give some major cudos to Paxton for not only putting together a great tasting meal, but for really working to make the best presentation possible, throwing in facts of the food and personal stories of his beer and food journey. I think I speak for many people when I say it was a wonderful way to spend a day.

See pictures of the event.

The Menu
Amuse Bouche
Foie Gras Torchon
Flemish Red Ale Marinated Foie Gras on Potato Bread Toast, Mache Leaf, Chardonnay Barrel Smoked Salt and Duchesse De Bourgogne Foam

First Course
Charcuturie Platter
Homemade Duck Rillettes Infused with Saucerful of Secrets Soaked Dried Figs, Cashew 'Samaranth' Urthel 'Cheese'*,
Spicked Cornichons, Homemade St. Bernardus Abt 12 60th SE Mustard, Cantillon Iris 2005 Jelly and Homemade Crackers and Local Breads

Saucerful of Secrets - Firestone Walker
Oude Lambic - Oud Beersel

Second Course
Frisee Salad
Home Cured Dark Candi Syrup Bacon, Brioche Croutons, Endive and Fresh Herbs and a Poached Egg Tossed in a Boon Oude Geuze Vinaigrette

Beet & Goat Cheese Salad*
Frisee Greens, Endive, Roasted Baby Beets, Homemade Goat Cheese Encrusted in Brewers Malt and Tomato Powder
Tossed in a Boon Oude Geuze Vinaigrette

Avec les bons Vœux - Brasserie Dupont
Oude Geuze Mariage Parfait Single Cask #52 - Boon

Third Course
Potato Leek and Wit Shot

Forth Course
Duck Braised in Hansens Oude Kriek
Slowly cooked Duck Legs with Leeks. Shallots, Thyme, Dried Montmorency Cherries Topped with a Duck Kriek Demi-Glace on a Bed of Celery Root Potato Puree with Milk Poached White Asparagus

Carrot Wit Bisque*
With Coriander Infused Roasted Almond Oil and Milk Poached White Asparagus

Toronado 20th - Russian River Brewing Co.
Duchesse De Bourgogne - Verhaeghe
Christmas Ale - Brouwerij St. Bernardus

Fifth Course
Hop Shoots*
Blanched Hop Shoots from Moonlight Farms with Delirium Tremens Sabayon and Micro Herbs

Sixth Course
Assorted Belgian Cheeses*
Chimay Vieux - Trappist Style, Aged 8 Months, Cows Milk
Orval - Trappist Style, Med. Soft, Cows Milk
La Ramee - Rind Washing in La Ramee Beer, Cows Milk
Echte Loo - Trappist Type, Med. Hard, Cows Milk
Pere Joseph - Cave Aged, Med., Cows Milk
Wijnendale - Full Cream, Med. Soft, Cows Milk
Beatification Marinated Pearl Onions, Easter Egg Radishes, Flemish Style Roasted Pistachios and Fig Wood Smoked Celery Salt

Saison D’Erpe-Mere - De Glazen Toren
2001 Grand Reserve 3L - Chimay

Liquid Nitrogen Cantillon Saint Lamvinus Sorbet*

Seventh Course
Lobster and Morel Mushroom Waterzooi
Lobster Stock, Local Cream, Avec les bons Voeux, Leeks, Rainbow Carrots and Baby Fennel, Purple Potatoes and Lobster Meat

Wild Mushroom Waterzooi*
Leeks, Rainbow Carrots, Baby Fennel, Purple Potatoes, Roasted Garlic, Morels, Chanterelles, Mushroom Broth, Local Cream
Duvel 6L- Moortgat
Saison - Fantôme

Eighth Course
Rodenbach Grand Cru Panna Cotta*
Drizzled with a Drie Fonteinen Schaerbeekse Kriek Syrup and Fresh Raspberries

Bière Biscotti, Flanders Spiced Cookies, Rochefort 8 Bottle Cap Candies

Abt 12 - Westvleteren
Bacchus – Van Honsebrouck
Malheur Brut Noir - De Landtsheer

Ninth Course
Rochefort 10 Espresso Espuma*