To prepare for our upcoming summer beer dinner, here are some familiarity notes to get our guests more acquainted with our selections.
The Saison we are featuring originates from the Brasserie du Bocq in a small Condroz village of Purnode-Yvoir, Belgium. The brewery became popular in World War I when they started distributing their La Gaulouise, a blonde styled ale that gained in popularity quickly. Come 1983, Brasserie du Bocq started exporting allowing for even more coverage and in 2015 they were able to surmount 104,000 hectolitres of production. Today it still remains a family owned and operated brewery by the Keersmaekers, who successed it from the Belot Family. It is an unfiltered blonde wheat beer with a stronger sense of bitterness. It balances citrus and floral notes with a robust deliverance and a bit of coriander.
The Bacchus Oud Bruin would be our sour selection. “Oud Bruin” means “Brown Ale” and originates from the Flemish region of Belgium. It takes up to a year to package this beer for shipment because its process involves a secondary fermentation followed by a bottle fermentation. The extension of fermentation allows the beer’s yeast variety to develop a sour characteristic, however this Brown Ale is not aged in oak as other Flanders Ales are. It focuses on distinguishing itself with gentle malty flavors and generally little to no hoppy bitterness. The bouquet accents plum, raisin, cherry, and green apple. The palette is tart with caramel notes and it finishes with a slightly balsamic characteristic making it perfect for cutting through creamy and minerally meats. A “Sweet and Sour” experience would best describe the Bacchus on a spectrum of Belgian Beers.
The St. Feuillien Triple has been highly requested by several frequenting patrons over the past few months, so we’ve decided to deliver. This beer also undergoes a secondary bottle fermentation giving it a unique aroma due to the presence of yeast. The distinct maltiness is a tell sign based on the amber color alone. It is slightly creamy in texture with a lingering palette due to its extended storing period. Hailing from the Brasserie St. Feuillien, named after an Irish monk named Foylan, which runs under the Friart family since 1873. Before the Friart family, Brasserie St. Feuillien had been operating since the 7th century with a pause during the French Revolution because of war destruction. St. Feuillien happens to be one of the oldest and most authentic Abbey Ales due to its long lasting charitable donation and classic brewing style.
This cider does an excellent job of marrying crisp acidity with discrete sweetness produced in a classic French tradition, stainless steel cask fermentation. Christian Druin Junior is the responsible party for expanding facilities, the family focused primarily on Calvados production in early production development, choosing a stud farm at Coudray-Rabut. The Christian Druin Poire Cidre uses a specific Domaine Apple that offers a bittersharp juice used by most cider producers in Normandy, France. We are ending our beer dinner on a very light, fruity note to pair with a similar dessert option.
We’re so excited to share what these brasseries have to offer with our guests, don’t forget to come hungry because our menu will be just as filling!
Thanks so much to the Marian French Club for joining us this week! We packed our party room with absolutely as many as we could to serve up some traditional French cuisine for 24 bright, young Francophiles. Most popular item: our classic Croque Madame. We shared some frites, crepes, and chocolate mousse as well! Congratulations Marian French Club for completing another year towards perfecting your accent à droites! We welcome all who embrace the French culture, call us at (402) 933 -0799 to reserve your next Parisian inspired gathering, adieu amis!
Another inviting dinner for the books to remember. Thank you all in attendance, it was truly a pleasure to serve a very intimate party with our lovely host, Grant Gaston of Italian Vine. The evening was filled with so much knowledge, sharing, laughs, and of course amazing wine and food. Each dish was a knock out, Grant exposed some intense detail about our Rosenthal imported line-up, and this post just has to honor the creativity of our chef, Josh Howe.
A bientot et merci!
First course was a salad opener with duck breast, macerated and compressed strawberry, toasted pine nuts, all tossed with mixed greens and a balsamic vinaigrette.
Second course served was a beautiful poussin dish. Bone-in AND sous vide poussin, lightly charred on the grill. Complimented by saffron basmati, a bit of harissa, and a decent dollop of cranberry red wine sauce.
Third course wiped several plates clean, we have our classic pulled lamb shank topping our rich gouda polenta, a bit of lamb jus braising liquid, and a pickled ramp chimichurri was a delicate surprise.
We had to end with a flamboyant traditional dessert. Vintage pineapple carrot cake with a boozy pineapple glaze over our white wine whipped frosting.
Come join Dario’s Brasserie on Wednesday, April 25th at 6:30 PM to partake in our wine dinner! We will be featuring a four course pairing that includes the Faillenc St. Marie of Corbieres, the Soucherie Anjou Rouge, the Morey Saint Denis Clos des Ormes, and a Soviet Sparkling. Limited seating is available! Call us at (402)933-0799 to reserve a seat for you and a guest. Price set at $90/person, not including tax and gratuity.
Domaine Faillenc St. Marie: The vineyard supplying this wine was built on top of the remains of a Roman winery in Domaine Faillenc, in the Corbieres district of Languedoc. On small property with only eigth hectares of vineyards on extremely dry terrain. The terroir is composed of inhospitable, rocky limestone terraces. Only vines, olive trees and some scraggly brush survive under these harsh conditions. As a result, yields are naturally low. The grapes are strongly marked by their environment and this powerful character shows through in the wines. This white is named “Pas des Louvres,” meaning “path of the she-wolves.” Varietals include a blend of Roussanne, Macabeu, Bourboulenc, and Clairette. During fermentation, the varietals are pressed and vinified together to create extra body and complexity.
Chateau Soucherie Anjou Rouge: The vines used for this wine are up to 40 years old over gravely soil. This blend is about 90% Cabernet Franc and 10% Grolleau and both will go under cold maceration before the Cab Franc ferments for 20 days and the Grolleau ferments for 10. Then this wine ages for nine months on tees without extraction. The minerality and graphite expression of the soil translates through the wine and it ends up being more intense with aspects of menthol, licorice, and some brighter black currant. This bottle is full bodied with a slightly sappy structure and a good longevity to its tannin.
Morey Saint Denis Clos des Ormes: This beautiful premier cru (100% pinot noir) is a Louis Jadot and hails from the northern region of Morey Saint Denis in Burgundy. The name “Clos des Ormes” is used to show respect to the elm trees that heralded the vineyard area long ago. The region itself focuses on presenting 5 Grand Crus, and 17 Premier Crus. The vines grow from soil that is well drained but heavier in clay and chalk. This wine has a deep purple color with just as full flavor, but a very silky texture that can be detected in all pinot noirs. Hints of brown spice and cola, and attracts the drinker with dark berry notes.
Cobetckoe Myckathoe Soviet Sparkling: This Soviet style sparkling wine, actually hailing from Lithuania, will have a zipping acidity and a clean, minerally finish. The varietal blend is a cross between Aligote and Chardonnay offering dryness and structure. This blend will offer noticeable acidity in its light body with notes of green plum, pear, and honeysuckle. A delightful pair with dessert to bid adieu to another beautiful evening!
Come help Dario’s celebrate this year’s Orval Day, Saturday March 24! We will be joining the Notre Dame d’Orval Monestary of Belgium in donating 50 cents per bottle sold to MAP International , an organization providing life saving medicine around the world to those in need.
In honor of Orval, and all the Trappist style ales, Dario’s is hosting a Beer Dinner featuring Orval, Chimay, Westmalle, and Rochefort! Come join us on Thursday, March 29th for a four course dinner and beer pairing to keep the Trappist tradition strong. Seats are limited, call ahead to reserve a spot for you and your guests before time is up!
“OR-VAL” literally translating to “Golden Valley” is one of the frontier beers of passover times tracing back to its origin story exemplified on the Orval logo, a blue trout holding the Widow of Count Chiny’s, Mathilde de Toscane’s, gold wedding ring. She dropped her ring in a local spring and prayed for its return. When a trout appeared holding the ring in its mouth, she vowed to donate funds towards building an abbey for Trappist monks founded in 1070. Overtime the abbey transformed its land to contain a hop field creating a platform for brewing beer which has allowed for long term profit that has even provided funds for covering wartime expenses. Pictured below is young Dario and Amy in front of the ruins of the original monestary that had been severely impacted by the French Revolution.
The Orval ale has never changed its recipe since its conception using a slightly different method than most Trappist ales called brettanomyces, which utilizes a yeast variety providing a sharp acidity and dryness that is crisp and cleansing to the palette. Comparitively, it has a lighter profile than most Trappist brewed ales and in turn, Orval has became the first “Brett” beer to be imported to the United States and the western hemisphere, now distributed from their new and improved building of worship.