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Tuesday, January 25, 2011

Brooklyn comes to Chifa

Chifa Restaurant in Philadelphia is leaving little doubt of its intention to serve up some of the Philadelphia region's most interesting and creative beer pairing dinners. Last week, Patty and I attended the Brooklyn Beer Dinner hosted by Iron Chef Jose Garces and Brewmaster Garrett Oliver. It was the largest and most ambitious beer dinner undertaking of Chifa's to date. After a delayed start, management and staff fell right into line and executed a nearly glitch-free dinner. Pictures and full menu follow below. My full review of the dinner can be found in The Communities section over at The Washington Times.
(dinner hosts: Jose Garces, left, and Garrett Oliver)
(The back dining room at Chifa's Brooklyn Beer Dinner on 1/20/11)
(180 glasses of Sorachi Aces on the wall)
(Garrett Oliver regaled the dinner guests between each of the courses)
(Jose Garces took time from the kitchen to meet with his dinner guests)
(Jose Garces with his dinner guests and Machu Picchu as a backdrop)
(Amuse-bouche Course: Hiramisa)
(First Course: Buffalo Tartare)
(Second Course: Quail and Chorizo)
(Third Course: Pork Ribs)
(Fourth Course: Venison)
(Dessert Course: Pound Cake)
(Dark beers and red hues were the order of the ambiance)
~Amuse~ Hiramisa with White Chocolate, persimmon, and red veined sorrel - paired with Sorachi Ace ~First Course~ Buffalo Tartare with Cacao Nibs, roasted baby beets, goat cheese, and beet chips - paired with Local 2 ~Second Course~ Quail with Chorizo, harissa mustard, potato and chantarelle escabeche, and dark chocolate demi - paired with East India Pale Ale ~Third Course~ Pork Ribs with Chocolate BBQ sauce, ginger-fennel orange slaw - paired with Dark Matter ~Fourth Course~ Venison, Chocolate-crusted with red chili tamale, mole, and macerated figs - paired with Black Chocolate Stout ['03] ~Dessert~ Pound Cake, beer-brushed with malted milk chocolate ice cream, chocolate coated frozen baby bananas, and waffle cone tuile - paired with Black Ops ['09]

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