Thursday, October 09, 2008

Brugge Beer Dinner at RBistro

Also next week, I wanted to mention Regina's upcoming beer pairing dinner at RBistro with local brewer Ted Miller's Brugge beers. While a lot of amateurs try to pair beer on a regular basis, few do it well. The key is still the food, and Regina delivers. Two missing beers are a bit disturbing -- chefs need to create menus with the beverage, so I'm not sure what's up with that. However, in less sure hands than Regina's, I'd be more worried. (It's one reason I always ask who's doing the pairings and whose wines or beers are involved before choosing which pairing dinners to attend.) All of that said, if you're still waiting to be convinced about beer and fine dining, this is one event that should help change your mind. Plus, Ted's Belgian-style beers are just terrific.

Amuse Bouche -- Potato Rosti with Crème Fraiche and Smoked Eel
Brugge White

First Course -- Mussel and Clam Soup with Oysters and Rouille
Brugge Black

Second Course -- Mixed Grill of Rabbit with Grilled Belgian Endive, Roasted Figs and Hazelnuts
Brugge Beer (YTBD)

Cheese Course -- Kirkham’s Lancashire Cow’s Milk Cheese & Vermont Shepherd Goat Cheese
Brugge Tripel de Ripple

Dessert --Dark Beer Ice Cream with an Apple Scone
Brugge Beer (YTBD)

Tuesday, October 14th, 2008
6:30 PM
$65 per person inclusive
Call RBistro for reservations


Jim said...

On the missing beers - my guess is that Regina and Ted have already squared away what those beers will be. They probably just want to surprise the diners with what are probably very limited edition Brugge beers.

Kirsten said...

If only there were a pescatarian option... I love that so many people do these special meals (especially when it's two local loves of mine), but I always feel a little deflated about not being in the right category of eater.

Oh well, I'm sure everyone who does go will have an amazing meal!

braingirl said...

Kirsten, have you called RBistro? The rabbit course looks to be the only non-seafood course and it's at least worth asking. Many of the better chefs who do these dinners may be able to accommodate you.