|
|
Current Specials | Current
Menu | Special Events
| Wine Dinner
Warming,
Belgian-Style
Beer Dinner
Okay: it's cold. You can't feel your fingers, and your
nose and toes are freezing…You need something to
warm you up. If you're a stout and porter person looking
for a new way to warm up, there's a Winter Warmer out
there with your name on it, especially one from Belgium.
In Michael Jackson's Ultimate Beer book, he defines
different kinds of Winter Warmers, from bocks to barley
wines to Baltic porters. In the States this usually
means a spiced beer. Others might beg to disagree with
the definition, however, noting that the Winter Warmer
is traditionally brewed with no spices at all. Big malt
presence with tempered hops accompany a higher alcohol
content, leaving one with that just-in-from-the-cold
flush after a few sips.
Belgian beers are natural "warmers" from their
relatively high strength. They are typically top-fermenting
ales that are bottle conditioned, containing yeast sediment.
Some have blends of many types of yeast, or even blends
of young and old ale. And some are created using spontaneous,
natural fermentation. The uniqueness of this diverse
regional yeast is what imparts much of the Belgian flavor
and aromas. They are unlike any other in the world.
Belgium is often considered the world's "Most Active
Yeast Culture." Blend the Belgian spirit with the
season and you have Grovewood's reason!
David Andes of Duvel Moortgat USA presents. We've tapped
into a great selection of Belgian and Belgian-style
beers, and paired them with a fantastic menu from Grovewood's
award-winning kitchen. A complimentary recipe book of
the dishes served (but adapted for the home kitchen)
will be presented.
|
Beer
|
Food Course
|
|
Duvel Belgian Golden Ale (Belgium, 8.5
ABV)
Blonde and refreshing like a Pilsner, but with
the depth, flavor and complexity of an ale. Duvel
defines the Strong Golden Ale category. The golden
hues originate with Pilsner malts, while Bohemiam
hops and a unique yeast strain add character,
intensity and verve.
|
Moules Frites (classic Belgian-style mussels
with fries).
|
|
Hennepin Farmhouse Saison Ale (Cooperstown,
New York, 7.5 ABV)
Aromas of spicy yeast, coriander, a hint of clove
and citrus are evident on this light golden ale.
The flavor is dry and crisp, with peppery ginger-like
spice, and ripe pear with bitter hops balanced
against malt sweetness. On the palate, the mouthfeel
is foamy and creamy, silky with an occasionally
puckering bitterness on the finish.
|
Chèvre Crouton-topped Mesclun Salad,
with pears and pear vinaigrette.
|
|
Three Philosophers Quadrupel (Cooperstown,
New York, 9.8 ABV)
"A rare international blend of dark and malty
quadrupel from Ommegang (Brewery), and cherry-infused
lambic from Lindemans in Belgium. It is a masterful
blend that is greater than the sum of its parts
- a rich, ruby brew that weaves a port-like subtle
fruit into a creamy elixir of chocolaty caramel
effervescence."-The Philadelphia Inquirer
|
Cherry Duck with herbed risotto and asparagus.
|
|
Maredsous 8 Dubbel (Belgium, 8 ABV)
A classic abbey dubbel; with elegant sweetness,
lightly caramelized flavor, translucent tawny-brown
body, luscious head, and floral bouquet. A delicate
balance between malts and hops gives way to hints
of toffee and chocolate in the finish.
|
Moroccan Pork and Dried Fruit Tagine with
couscous.
|
|
Chocolate Indulgence (Cooperstown, New
York, 7 ABV)
The two best things about Belgium in one easy-to-use
package. A thick tan head of foam rests on top
of the rich onyx-colored liquid. The aroma immediately
speaks of dark chocolate and dark malts. The gentle
herbal nose of Perle hops compliments the darker
notes, making the beer savory to the senses.
|
Belgian Chocolate Hazlenut Torte.
|
Monday, January 12, 2009
6:30 p.m.
$53 per person
(tax and gratuity not included)
By Reservation Only
(216) 531-4900
Fellow food tourists, we are hunkering
down and warming up. Join us for a great trip with the
heat cranked up! I promise you won't be disappointed.
|
