WHAT SHOULD I BE DOING INSTEAD OF THIS?
 
 
by Anne Mitchell 01.18.2012
at 05:34 PM | Permalink | Comments (0)
 
 
rabbit

Beer Dinner at Nectar

Chef Julie Francis at Nectar Restaurant has been offering Dinner Clubs for years. It’s her creative way of building customer loyalty and breaking out of the menu rut every now and then with something completely different. The dinner club menu is generally based on a seasonal ingredient: beets, garlic, honey, pork. Always local, always top quality. Next Thursday, Jan. 26, the menu’s based on one of my favorite foods: beer. Gregg Wilson from Premium Beverage Supply worked with Chef Francis to develop a menu using beer or beer ingredients in every dish. Ale Steamed mussels with pancetta, kumquats, cream, fresh hops and herb saladPork Terrine with caraway malted mustard, beer pickled vegetables, and smoked crostiniWelsh rarebit with roasted tomato, beer braised mushrooms, fried quail egg, crispy leeksStout Braised beef short rib with beer braised greens, and mashed rutabagasChocolate malt pancake with dried cherry malted ice cream, chocolate malt ganache Dinner club starts at 7 p.m. and the cost is $60 per person. There will be three beers featured to drink with the dinner as well at an additional charge. Make reservations by calling 513-929-0525.  
 
 

New Trends, Kaldi's Closes

0 Comments · Wednesday, January 7, 2009
According to The Food Channel, the second-largest dining trend this year will be virtual food communities, which explains why I got an invitation to a virtual cookie swap this season. Has it come to this? I fear that soon food will exist solely in our imaginations.  

0|1
 
Close
Close
Close