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ICYMI: our summer beer dinner

Posted in: News/Specials
ICYMI: our summer beer dinner

Summer weather is perfect for beer. It’s always so exciting to plan beer dinners, but looking forward to a nice cold beer after a hot shift in the kitchen, makes planning them extra special. There’s nothing quite as inspiring as that first sip of a good beer on a hot day.

Thank you to everyone that was able to join us on Tuesday. Also, thank you Ryan Penke of Arbella Distributing for presenting and educating us on those wonderful beers!

dario

First course was pork cheek blanquette served on Le Quartier sourdough rye toast with pickled carrots and puffed basmati rice. Paired with La Guillotine.

dario

Second course was a mussel & potato salad with a lemon balm pistou vinaigrette, grilled romaine heart and some confit lemons. Paired with Saison Dupont.

dario

Third course was a grilled guineafowl breast glazed with molasses & apricot, crispy fried guineafowl tenderloin, mashed navy beans and an arugula & pickled cabbage salad. Paired with Kasteel Blond.

dario

For the dessert course, we served peaches & beer. Fresh Georgia peaches in a Scaldis Peche Mel reduction, pancrepes, and some beer malt ice cream. I made the ice cream in the party room with some liquid nitrogen and our KitchenAid mixer. You’ve never had such smooth, creamy ice cream. Paired with a blend of Scaldis Peche Mel & St Louis Oud Gueuze.

Thanks again to everyone that came and enjoyed the dinner, we’re looking forward to the next one!

Cheers, Dario