Duvel Green as an aperitif
The last beer dinner I attended at Monk’s Kettle was a media-only event showcasing Sam Adams’ Utopias (and then some), but this is a regular series at Monk’s: five course, beer-paired feasts paired with either the brewmaster or a rep from the featured distillery walking you through each beer. The next one is May 5th with none other than Allagash Brewing and its founder, Rob Tod. Make your reservations now as they’ll be gone quickly.
Scarborough Farms Baby Frisee, fava leaves, coriander, cucumber, watermelon radish, Bellwether Farms Crescenza Vinaigrette paired w/ La Chouffe Pale Ale
These dinners are pricey, $95 per person (usually for five courses and six beers), especially compared to other multi-course feasts around town, but they’re unique. Pairings are extremely thought out on the part of the experts at Monk’s, including Exec Chef, Kevin Kroger, while direct interaction with and stories from brewery founders is a rare treat.
Pan-seared Tilapia w/ roasted roma tomatoes, thyme & sage roasted potatoes, caramelized leeks, saffron rouille paired w/ Houblon Chouffe
I attended the Brassiere d’Achouffe Beer Dinner on April 7 with a Duvel rep (a Belgium native herself) walking us through mostly La Chouffe beers, plus a couple other Duvel products: an aperitif of Duvel Green and dessert finish of Ommegang’s Three Philosophers (Ommegang was bought by Duvel in 2005).
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Heartwaming Wild Mushroom & Medjool Date Stroganoff over Egg Noodles w/ shaved Asiago paired w/ Vintage ’08 McChouffe
La Chouffe – Belgian Strong Pale Ale 8% ABV
Spice-rubbed roasted Pork Loin w/ awesome Thyme Bread Pudding, English Peas, House-cured Bacon, Spring Onions & Mustard/Orange Peel Apple Sauce paired w/ Vintage ’08 N’Ice Chouffe Dark Ale
Cream Cheese Stout Cup Cakes with cherry reduction
Houblon Chouffe Dobbelen IPA Tripel (Belgian IPA), 9% ABV