Last week, you read about the Michigan Winter Beer Dinner (at least one angle of it). This week: the menu from that memorable night.
The First Course:
This course featured bone marrow of vintage beef with marrow bones procured from Crane Dance Farm. The marrow was first extracted from these bones by roasting them in the oven and then mixing with a little butter. The mixture was spread on crostini made from a Wealthy Street Bakery baguette, toasted with olive oil. Garnished with fresh thyme, it was served with Brewery Vivant’s hoppy red ale (Big Red Coq). Strictly speaking, tartine refers to an open-faced sandwich.
Also featured during this course was a carpaccio–it’s raw meat, folks–of shaved tenderloin of Highland beef, a creamy home-made bleu cheese ice cream (incredible texture), and delectable smoked beets, all of which were accented by a mix of greens. The creation of Chef Jameson Ewigleben, this course was–let’s face it–the “Belle of the Ball.”
The Second Course
Amazing as it may seem, there is no picture of the finished product. You see here pictured the cranberries infused with Short’s Pandemonium Pale Ale which were used to top the salad. The warm mustard reduction was made with Founder’s Dirty Bastard Mustard, shallots, fresh-pressed garlic, and the Pandemonium Pale Ale: a rich, deep salad which played nicely off of the aforementioned Pale Ale, which was of course drank with this course.
The Third Course
A crostini topped with carmelized Gruyere cheese floats atop a French Onion Soup, prepared and drank with Dragonmead’s Final Absolution Trippel Ale. The depth and creaminess of the beer just somehow worked in this classic soup.
The Fourth Course
The main course was paired with the beers that found their way into the dishes: Arcadia Ales London-Style Porter, Brewery Vivant’s Solitude Abbey Style Ale (generously donated by the Brewery for the event), and Bell’s Midwestern Pale Ale. In my opinion, the London Porter was the stand-out beer pairing of the night, with the smokiness of the porter complementing the smokiness of the Gouda cheese and the earthiness of the mushrooms used in the Potatoes au Gratin.
Dan Mattson, who had a nationally award-winning recipe published last year in a cookbook, knocked it out of the park with these three delectable desserts. Decadent barely begins to describe the experience of this three-fold dessert board.