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Unibroue Pairing Seminar @ Custom House
What: Beer & Food
When: Sunday - January 20, 2008 @ 06:00PM to Sunday - January 20, 2008 @ 08:00PM
Where: Custom House, Chicago, Illinois
When: Sunday - January 20, 2008 @ 06:00PM to Sunday - January 20, 2008 @ 08:00PM
Where: Custom House, Chicago, Illinois
Six selected brands from the renowned Quebec specialty brewer, Unibroue, will be featured in a pairing seminar on Sunday, 20 January from 6:008:00 P.M. at Custom House, a comfortable yet sophisticated restaurant located in Chicago's historic Printer's Row neighborhood. A representative of Unibroue will co-present the pairings with Custom House's Timothy Lacey (Beverage Director) and Richard Camarota (Chef de Cuisine).
Each Unibroue brand will be paired with two charcuterie creations, courtesy of Chef Camarota:
1. Blanche de Chambly paired with cured sturgeon/juniper crème fraiche followed by mussels/orange zest/EVO/crostini,
2. Ephemere Apple paired with boudin blanc/Granny Smith apples/juniper followed by smoked pork loin/frisee/pickled pearl onions,
3. Maudite paired with oysters Rockefeller/bacon/parsley followed by chicken liver mousse/sourdough toast (and a bonus course of assorted salumi from Batalis Salumi Artisan Cured Meats in Seattle),
4. Seigneuriale paired with rabbit stew/cavatelli/winter vegetables followed by sweetbreads/caramel/chestnuts,
5. Terrible paired with smoked duck breast confit leg/Madeira sauce followed by braised lamb shoulder/pearl onions, and
6. Quelque Chose paired with venison loin/dried cherry/clove followed by chocolate fritters/brandied cherries.
Please join us for this informative and deliciously fun exploration of cuisine a la biere. The cost is $35 per person and reservations (required) can be made by contacting Custom House. Santé!
Visit Website
Each Unibroue brand will be paired with two charcuterie creations, courtesy of Chef Camarota:
1. Blanche de Chambly paired with cured sturgeon/juniper crème fraiche followed by mussels/orange zest/EVO/crostini,
2. Ephemere Apple paired with boudin blanc/Granny Smith apples/juniper followed by smoked pork loin/frisee/pickled pearl onions,
3. Maudite paired with oysters Rockefeller/bacon/parsley followed by chicken liver mousse/sourdough toast (and a bonus course of assorted salumi from Batalis Salumi Artisan Cured Meats in Seattle),
4. Seigneuriale paired with rabbit stew/cavatelli/winter vegetables followed by sweetbreads/caramel/chestnuts,
5. Terrible paired with smoked duck breast confit leg/Madeira sauce followed by braised lamb shoulder/pearl onions, and
6. Quelque Chose paired with venison loin/dried cherry/clove followed by chocolate fritters/brandied cherries.
Please join us for this informative and deliciously fun exploration of cuisine a la biere. The cost is $35 per person and reservations (required) can be made by contacting Custom House. Santé!
Visit Website
Went: 3
Submitted by: Todd