Friday October 16, 2009
LA Beer Week Kick Off Dinner
with Sean Paxton
Firestone Walker Brewing Co/Speakeasy Ales & Lagers
Blue Palms Brewhouse
October 16th, 2009
First Course
Scotch Quail Eggs
quail eggs wrapped in homemade duck sausage infused with DBA, rolled
in bread crumbs, Pale 31 aioli
Firestone Walker 100% Oak Double Barrel Ale Cask
Second Course
Wet Hopped Crudo
hamachi, shaved fennel, pumpkin ribbons, micro herbs, yuzu, IPA, amarillo
hop French gray salt
Speakeasy Wet Hopped Big Daddy IPA
Third Course
IPA Ceviche
halibut cured in citrus juices, Union Jack IPA, mangos, red onions
and peppers, topped with IPA foam
Firestone Walker Union Jack
Fourth Course
Ale Braised Beef Short Ribs
Imperial Red Ale braised short ribs with a parsnip Red Ale purée,
malt glazed baby purple carrots and ale reduction
Speakeasy Mickey Finn Imperial Red Ale
Fifth Course
Deconstructed Ruben
Porter pastrami brined lamb cheeks with a smoked tomato "special
sauce", rye DBA spätzle, malt vinegar cured red cabbage,
Swiss cheese air and candied caraway seeds
Firestone Walker Reserve Porter
Sixth Course
Assorted Cheeses & Charcuterie
Humboldt Fog goat cheese, aged gouda, gorgonzola, duck prosciutto,
lardo and nduja
Speakeasy Double Daddy wort honey, malted mixed nuts, malt pickled
cippolini onions
Speakeasy Prohibition Ale
Seventh Course
Beer & Donuts
XII infused donuts, filled with an XII crème and glazed in
a XII TCHO chocolate glaze
Firestone Walker XII
Eighth Course
Porter Poached Pears
bosc pears poached in Speakeasy Porter and vanilla beans, with a Porter
caramel sauce and Old Godfather sabayon
Speakeasy Bourbon Barrel Aged Hunters Point Porter
