The Washington Beer Blog has teamed up with SIP Northwest, Laurelwood Brewing and The Burgundian to present a very special beer dinner. Chef Ryan Sturm put together an amazing menu (below) for the event, which takes place this Saturday, May 12. Seating is limited so I recommend that you do not delay – get tickets, make reservations.
Regular readers of this blog know that we are serious about beer and food pairing. When we started to kick around the idea of putting together a beer dinner for Seattle Beer Week the list of potential partners was very short. We wanted to pair a top-notch brewery with a top-notch kitchen–a kitchen well-versed in the art of beer and food pairing. That’s how we ended up with Laurelwood Brewing and The Burgundian Tavern.
Laurelwood Beer Dinner at The Burgundian
Saturday, May 12, 7:00 p.m.
Seating is limited. Do not delay.
Tickets are available at The Burgundian or online.
Call The Burgundian at (206) 420-8943
The five course meal includes:
Smoked Salmon Cioppino Soup – Lightly smoked local salmon in a rich roasted tomato and fennel stew topped with spinach and cilantro. Beer Pairing: Hooligan English Brown Ale.
Foie Gras Crème Brule – A savory brandy and roasted shallot cream with rich foie gras and an orange zest and juniper crust. Beer Pairing: Free Range Red Ale.
Truffle Roasted Golden Beet & Pistachio Goat Cheese Salad – Pistachio crusted fried medallions of goat cheese with sweet and tender roasted golden beets over a bed of frisee greens tossed in a truffle clementine orange vinaigrette. Beer Pairing: Workhorse IPA.
Pork Porterhouse. Iron seared Iowa pork chop over bacon roasted fingerling potatoes topped with a blue cheese cream and crowned with an apple compote. Beer Pairing: Ink Heart Cascadian Dark Ale.
Chocolate Framboise Mousse – Rich Ghirardelli chocolate mousse flavored with Lindeman’s Framboise and organic honey served over a chocolate decadence cake and topped with a candied shallot and Turkish apricot jam. Beer Pairing: Space Stout.