Octobeer Fest Begins 10-4-09!!

Daily this will start with a beer reception from 630-7:15

Dinner starts at 7:30 in David Burkes Primehouse

4 course meal/reception costs $55 per person plus tax and gratuity

Purchase  8 courses (2 separate dinners) for $95

or

Purchase all 16 courses (all 4 seperate dinners) $175

cal 312-660-6000 for reservations

 

Chef Ricks Homebrew Dinner

October 4, 2009

Reception

Chef Ricks Selection Of Nibbles

Belgian Blond…snow white head, gold color, spice, malt hops & orange essence

Stoned Wheat…seedling farm peach infused wheat beer, zesty aroma 

Dinner

Beet Cured Sturgeon

grilled brioche, butter whipped brie & spiced bacon mustard

Working Man Champagne…whipped cream head, golden body, toasted bread aroma, malt, fruits & spicy hops

 

Shrimp & Chorizo Cake

charred corn & roasted sweet pepper vinaigrette

I-PAC (India Pale Ale With Chamomile)…malt, toffee, caramel apples and floral hops that finish with chamomile

  

40 Day Dry Aged Slow Roasted Prime Rib

caramelized onion gratin & grilled lobster mushrooms

2 Wood Ale…reddish brown color, sweet aroma, caramel, toasted malt & velvety mouth feel,

started with birch syrup &  finished with african mahogany

 

Sticky Toffee Pudding

chicory creme brulee & chocolate coffee caramel

 Mr. Peabody Porter…rich, full bodied, bittersweet, chocolate & coffee

  

 

Two Brothers Brewing Beer Dinner

October 5, 2009 

Reception

Chef Ricks Selection Of Nibbles

Cane and Ebel…unique red rye beer, full of hop flavor and aroma. 70 pounds of Thai palm sugar is added to each batch which attributes a vanilla-like flavor. A new hop variety call Summit is really showcased in this beer.

Dinner

Seafood Trio

Lump Crab Cake… roasted jalepeno relish

Fried Oysters… homemade pancetta vinaigrette

Chilled Lobster Taco… grilled onions, watercress, lemon crema

Ebel’s Weiss…traditional German Hefeweizen that is naturally unfiltered. It has wonderful malt sweetness and a soft aroma of clove, vanilla, and banana

 

Blackened Benton Bacon Raviolis

roasted pumpkin, toasted almonds & tuscan kale
Heavy Handed IPA…fall seasonal brewed with freshly harvested hops. Since these “wet hops” have not been dried before use, they add a wonderful character found in no other beer.

 

Coffee & Spice Crusted Dry 35 Day Dry Aged Sirloin

potato and onion gratin, fait gras, haricot vert

 Red Eye Baltic Porter …starts with a 9.3% ABV Imperial Baltic porter recipe that can easily stand on its own. Then we loaded it up with 100% organic, fair trade coffee beans that were roasted about 3 miles from the brewery. The result is a wonderfully rich chocolate and coffee aroma, with nice coffee and black malt flavor, and a soft clean finish

 

Apple Tarte Tatin

salted caramel ice cream, caramelized puff pastry

Avalon…A spiced ale brewed with pressed apples grown right here in Illinois. The apples and a special blend of mulling spices are introduced into the mashing process. Champagne yeast is then used to create a highly carbonated beer with fruity undertones and a clean, crisp finish

 

New Holland Beer Dinner

Reception

Chef Ricks Selection Of Nibbles

Golden Cap…saison soft, golden beer with a subtle peppery fermentation profile. 

Dinner

Spicy Salmon Gravlox

 preserved bok choy, smoked potato pancake, citrus crème fraiche

Mad Hatter…india pale ale that is well balanced beer in terms of aromatics, bitterness and malty-sweetness. 

 

18 Day Dry Aged Tenderloin Medallions

heirloom tomatoes & roasted garlic risotto with black pepper malt syrup

Sundog…classic representation of amber ale’s feature of caramel malt (barley.) 

 

Braised Benton Bacon

celery root puree, grilled onions, mushroom wontons

Charkoota Rye…smoke-forward body is balanced with tones of deep molasses and caramel, with a crisp, clean lager finish. 

 

Gorgonzola cheesecake

balsamic concord grape jam

Dragon’s Milk…Oak-aged Strong Ale/stout:  Bourbon barrels lend their help to this deliciously balanced beer.  Oak, bourbon, vanilla, roast, chocolate and coffee tones lurk beneath the surface.  Extremely versatile, it can lend an earthy complement for mushrooms, beef, or balsamic, and it can also be a hearty counter to big, rich flavors like bleu cheese.

 

Goose Island Beer Dinner

Reception

Chef Ricks Selection Of Nibbles

Sofie…belgian style ale featuring citrus peal, vanilla, tart and dry

Dinner

Baked Lobster & Chestnuts

shallot confit & 3 sisters coarse cornmeal, roasted corn 

Matilda…belgian style ale with a slightly fruity aroma, spicy yeast flavor

 

Chicken Liver and Crispy Rabbit Ears

cavetelli pasta, poached egg, manchego cheese

Juliet…belgian style ale fermented with wild yeasts and blackberries

 

Braised Dietzler Farm Beef Shank

parsnip puree, curry, haricot vert & red wine celery slaw

Pere Jacques…fruity malty ale, complex flavor

 

Cherry Bread Pudding

bourbon walnut caramel, vanilla bean ice cream

 Imperial Brown Goose…strong bourbon barrel aged ale, this ale is rich and full flavored with

 notes of wood, vanilla, and raisin

Sep 22, 2009 | Categories: Cuisine, Homebrew | Tags: Bacon, beer, Belgian Wit, Chamomile, David Burke Primehouse, Goose Island Brewery, Homebrew, New Holland Brewery, Two Br, yeast | Leave A Comment »