dionicess-viii-bruery-lunch-and-dinner-pairing-at-the-foundryOn Sunday the talents of The Foundry and The Bruery joined forces for Dionicess VIII — the eighth installment of beer and food pairings organized by professor and food writer Gevork Kazanchyan. With help from beer consultant David Watrous, Stone Brewing Co. PR Coordinator Randy Clemens, Stone Brewing Co. representative Nate Sellegren, and The Bruery’s Manager of Sales & Marketing Benjamin Weiss, the team developed a strategic beer pairing menu to match the complexity and deliciousness of Placentia’s Bruery beers.

Drink, Eat and Greenspan

After 10 courses of killer food from Chef Eric Greenspan, plus a few bonus surprises like Humulus XPA being poured from an adorable tiny keg, a little Black Tuesday break with the Chef between meals and some Greenspan grilled cheese samples to top off the night, it’s probably best to let the photos, menu, and footage do the talking.

Did we mention Greenspan got even more generous and gave away a wine paired dinner for two to the attendee who found the “wackiest” (or really, creepiest) item at the local flea market during the break between lunch and dinner? He had a good time judging the various entries, but there could only be one winner. Of course, the Little Richard Sings the Sprituals vinyl framed in a ballerina/Grecian column picture frame took the prize! Our antique baby potty took a close second though.

Lunch

  • Goat Cheese and Orange Rillettes, flatbread, herbed oil with Orchard White, a 5.7% ABV Belgian-style Wit Bier, available year-round.
  • Endive Salad, Taleggio cheese, asian pear, hazelnut oil with Saison Rue, an 8.5% ABV Belgian-style farmhouse ale, available year-round.
  • Confit of Rabbit, lemon, date, olive, harissa with Loakal Red, a 6.9% ABV partially oak aged red ale, available only in Orange County.
  • Pecan Coconut & Cocoa Tartlet, bourbon ice cream, corn flakes feuilletine with Barrel Aged 2 Turtle Doves, a 12% ABV Belgian-style dark strong ale, a one time only release.

Dinner

  • Charred Black Cod, grapefruit juice, oil with Saison de Lente, a 6.5% Belgian-style farmhouse ale, a spring release.
  • Crispy Skin Loup de Mer, spicy lemongrass broth, Sriracha Kimchee mushroom ragout with Mischief, an 8.5% ABV hoppy Belgian-style golden strong ale, available year-round.
  • Fried Chicken Oysters, cheddar cheese, biscuit bread pudding, collard greens, honey & black pepper gastrique with Premiere, a 10.4% ABV barrel aged Belgian-style golden strong ale, a one time only release.
  • Surprise pairing — Franks and Beans, white beans, chorizo, rabbit confit, pork belly with Humulus XPA, a 4.3% ABV hoppy extra pale ale, a limited draft only release.
  • Mascarpone and Black Pepper Gelato Quenelle, strawberry gooseberry cranberry compote, balsamic reduction, tarragon, with Pinotlambicus, an 8.4% ABV Lambic blended with Pinot Noir ale, a limited release.
  • Duck breast ‘”Reuben”, mustard, sauerkraut with Rugbrod, an 8% ABV Danish-style rye ale, available year-round.
  • Dark Chocolate Crepes, burnt orange marmalade, cinnamon and Nutella ice cream with Melange No. 3, a 17% ABV blend of Imperial stout, wheat wine and old ale, a limited release.

For the month of March, The Foundry’s beer of the month is Great Divide Brewing Co.’s Claymore Scotch Ale, a tribute to the “Wee Heavy” beers of Scotland. If you prefer wine, don’t forget that they no longer charge a corkage fee!

Don’t Blink, You Might Miss It

Check out these upcoming events where you can drink and learn about Bruery beers:

  • March 09, Boston: Bruery night at The Publick House
  • March 10, Boston: Bruery dinner at Eastern Standard
  • April 08, Tampa: Bruery beer takeover at Cigar City Brewing’s tasting room
  • April 17, Chicago: Bruery dinner at The Publican
  • April 18, Chicago: Bruery night at Hopleaf
  • April 26, Los Angeles: Bruery night at Tony’s Darts Away
  • June 06, New York: Bruery dinner at Collichio & Sons

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