NCHF Medieval Brewer’s Dinner
Friday, October 6th, 2006
Lake Francis, CA
First Course
Braised Leek Tart
Caramelized Organic Leeks Cooked in Duvel
With Goat Cheese and Fresh Thyme on a Puff Pastry Crust
Downtown Joe’s Harvest Ale
Second Course
Camelot Salad
Butter Lettuce, Watercress, Dragon Hopped Eggs
Mint and Tarragon Leaves, Tossed in a Hoppy Ale Vinaigrette
Lagunitas Freak Out Ale
Third Course
Roasted Root Vegetables Simmered with Organic Herbs,
Garlic and Imperial Red Ale With a few Stones added for Flavor
Served in a Pumpkin
Crusty Artisanal Bread
Laguanitas Imperial Red
Fourth Course
Roasted Bone-In Leg of Lamb
Stuffed with Garlic, Rosemary and Thyme
Served with a Old Ale Mustard Sauce
Apple Wood Smoked Turkey Legs
Brined in Freak Out Ale
Black Forest Pearl Barley “Rissoto”
Shitake, Portobello, Oyster and Chantrelle Mushrooms
Cooked in a Mushroom Broth with Imperial Red Ale and Fresh Herbs
Pecan Wood Smoked Mushroom Caps
Roasted Carrots with Fennel
Boiled Cabbage in Ale
Old Ale Gravy
Russian River Perdition
Fifth Course
Assorted Cheeses
A Collection of Unique Cheeses
Served with Fall Fruits, Heirloom Radishes and Brick Oven Breads
Sixth Course
Kuchen
Gravenstein Apples, Speckle Pears, Framboise Soaked Dried Apricot and Mead Soaked Raisin
Baked in a Almond Flour Cobbler, Served with a Homemade Honey Cinnamon & Nutmeg Ice Cream
21st Amendment Russian Imperial Stout
