Tuesday, February 18, 2014

Unique Whiskey and Beer Dinners on the Docket for Next Week

Posted By on Tue, Feb 18, 2014 at 7:58 AM

Wine dinners have become a pretty commonplace events around town, and even beer and spirits are featured at other tastings that seek to pair alcohol with food. Matching the bold flavors of whiskey with food can be a challenge, but when it's done right, it can be a revelatory experience.

Two dinners coming up next week — one featuring George Dickel whiskey, and one showcasing Chimay beers from Belgium — could prove to be fun and informative, and they're relatively affordable, to boot.

The first one will be on Tuesday, Feb. 25, at Cabana in Hillsboro VIllage. George Dickel brand ambassador Douglas Kragel will be in attendance to lead participants through a three-course dinner paired with cocktails and tastings of Tennessee whisky. (They don't use an "e" in that whiskey, BTW.)

The evening will kick off with passed hors d'oeuvres of Smoked Duck Breast With Blackberry Preserves, and Benton’s Country Ham and Tennessee White Cheddar Croustade with Dijon Sauce. The three dinner courses are Dark Ale Rubbed Pork Belly with Braised Lentils; Bison Short Rib Wellington with Caramelized Onions, Wild Mushrooms and Red Wine Demi; and Seared Coffee and Coca Crusted Venison with Truffled Potato Hash and Maple Whiskey Sauce.

Dinner kicks off at 6 p.m. and tickets are $45 per person. Buy yours at the Cabana website.

Two nights later, Flying Saucer Draught Emporium is presenting a three-course beer dinner on Thursday, Feb. 27, featuring Chimay Brewery pairings and special host Luc "Bobo" Van Mechelen, the national representative of the brewery. Chimay has been making Belgian-style beers at a Trappist abbey since 1863, so they've had a little time to work on their food-friendly recipes.

Here are the planned pairings:

First course

o Triple, a subtle combination of fresh hops and yeast with a slight bitter note

o Paired with buffalo sausage and chipotle chilies

• Second Course

o Première (Red Cap), silky with a light bitter touch

o Paired with braised beef cheeks and garlic mashed potatoes

• Third Course

o Grande Reserve (Blue Cap), relatively dry with caramel note

o Paired with Belgian chocolate sundae

The beer dinner starts at 6 p.m. and is $60 per person ($55 for U.F.O. members.) Reservations are highly recommended and can be made by phone at (615) 259-3039.

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