Unibroue + Custom House 1/20/2008 $35
Unibroue + Custom House 1/20/2008 $35
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Unibroue + Custom House 1/20/2008 $35
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Post #1 - January 7th, 2008, 10:48 amLooks like a beer/food pairing seminar is scheduled for January 20, 2008 at Custom House featuring the beers of Unibroue. Sounds like a higher class one from the Hot Doug's/Unibroue pairing I attened at Map Room some time ago.
JamieLast edited by Jamieson22 on January 8th, 2008, 9:49 am, edited 1 time in total.
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Post #2 - January 7th, 2008, 10:58 amI'll be there!
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Post #3 - January 7th, 2008, 11:30 amMaybe you should post this on the events board.
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Post #4 - January 7th, 2008, 4:52 pmI'll be there!
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Post #5 - January 8th, 2008, 5:00 pmAs of this afternoon, the beer and charcuterie pairing seminar is sold out. Custom House is adding names to a waiting list in case any of the early reservations cancel. I hope to see you there. =)
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Post #6 - January 13th, 2008, 8:51 amUnfortunately, I've lost my boyfriend to the Packers for next Sunday, so I have an extra reservation for this event for anyone who's interested. PM me if you'd like the spot. It's 6pm next Sunday at Custom House, $35 including tax and gratuity. Here's the very promising menu:
Unibroue Tasting Menu
January 20, 2008
* Blanche De Chambly (wheat & coriander) 5%
- Cured sturgeon/Juniper Crème Fraiche
Citrus House Cured Sturgeon garnished with Juniper scented Crème fraiche and pear
- Mussels/Orange zest/EVO/Crostini
Steamed Blue Hill Bay Mussels with Orange and Tuscan Olive Oil on Grilled Toast
* Emphemere (apple must/melon/wheat) 5.5%
- Boudin blanc/Granny Smith Apples/Mustard
House made Boudin Blanc seasoned with winter spices and granny smith apples and Dijon mustard
- Smoked pork loin/Frisee/Pickled Pearl Onions
Salty and Smoky House Cured Loin with Pickled Pearl Onions and Frisee dressed with white wine Vinaigrette
* Maudite (hop/coriander/pepper/mustard) 8%
-Oyster Rockefeller/Bacon/Parsley
A traditional dish with house smoked bacon and Pernod, along with parsley and thyme
-Chicken liver mousse/Sourdough Toast
Country style chicken liver mousse with black pepper gelee and grilled toast
-Assorted Salumi
Assorted flavors of salumi, from Batali’s salumi in Seattle
* Seigneuri Ale (dry hop/caramel/malt) 7.5%
- Rabbit stew/Cavatelli/Winter Vegetables
Swan Creek Farms Rabbit legs with Parmesan Cheese Cavatelli and winter vegetable stew
- Sweetbreads/caramel/chestnuts
Crispy Sweetbreads with Balsamic Caramel and Toasted Chestnuts
* Terrible (fig/coffee/high carbonation) 10.5%
- Smoked Duck Breast Confit Leg/Madeira Sauce
House Smoked Duck Breast with confit duck leg ragout and Madeira Sauce
- Brasied Lamb shoulder/Pearl onions
Braised Lamb Shoulder Stew with cocoa nibs and coffee beans and winter vegetables.
* Quelque Chose (cherry/dark roasted malt) “warm” 8%
- Venison Loin/Dried Cherry/Clove
Cervena Venison Strip Loin marinated with clove and brown sugar, A sauce of dried cherries and veal stock
- Chocolate fritters/Brandied cherries
Chocolate Fritters stuffed with Brandied Cherries
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Post #7 - January 15th, 2008, 10:44 amThey've also added an additional tasting day on Monday, Jan 21st 6.30pm.