The Lost Abbey Beer at The World Gardens
I briefly mentioned in my last post that we would be serving our beers at the new Stone Bistro and World Gardens. For those who are interested, I have posted the menu below. The event is Monday January 22, 2007. The beer and food pairings were developed in a collaborative effort between Chef Carlton of the Bistro and Chef Vince of The Lost Abbey. Anyone wishing to attend this dinner may do so by contacting the Stone Bistro and World Gardens at 760 471-4999.
Hope to see you there,
Vegetable Eggrolls with Ancho Mole Sauce
Plantains, shredded cabbage, Anaheim chiles, roasted garlic & corn make the filling for this take on a crispy eggroll. Drizzled with an ancho chile mole sauce & sprinkled with toasted almonds. Paired with Lost & Found Abbey Ale.
Mixed Baby Greens Salad with Balsamic-Soy Crispy Duck (or Tofu)
Organic Fallbrook-grown baby greens tossed in an orange-sage vinaigrette with just a touch of ginger served with Redwood Hill chef’s chèvre and hearts of palm. Accompanied by your choice of either spicy balsamic-soy marinated crispy duck (or tofu if you choose). The red chile gives an unexpected boost to the beer! Paired with Red Barn Ale.
Creamy Onion & Garlic Velouté with Swiss Chard & Asiago Cheese
Lightly caramelized onions & garlic in a creamy, rich soup with braised red chard & Vella Cheese Co.’s asiago cheese crumbled over the top. The yeasty flavors of the beer paired with the cheese will please the palate. Paired with Avant Garde Ale.
Pomegranate & Old Viscosity Braised Boneless Beef Short Ribs
Port Brewing’s Old Viscosity & pomegranate provide the medium in which we slowly cook Brandt boneless beef short ribs until tender and falling apart. They’re then served up with Vince’s special black truffle potato pave and some locally grown multi-colored baby carrots. Earthy & bright cherry flavors combine to create a new experience when tasted with the beer. We’ll leave out the beef and substitute fresh green veggies for all you veggies out there. Paired with Veritas Ale- new Cellar release.
Belgian Chocolate Pots au Crème
Bittersweet chocolate custard injected with a shot of maple & butterscotch syrup, then caramelized on top with maple sugar. A dash of coconut milk in the custard draws out the subtleties of the beer. Paired with Angel Share Ale- Barleywine aged in Brandy Barrels