New York, NY 10003
Be sure to check out one of our favorite restaurants in NYC on Wednesday December 14th, as DBGB is roasting a whole hog for its French country dinner series for $79 (including food, beer, tax and gratuity)
DBGB Kithen and Bar’s is Chef Daniel Boulud’s new lowdown downtown place where the French brasserie meets the American tavern.
DBGB Kitchen and Bar’s French country dinners continue with their famous whole hog feast. Rev your engines with a selection of charcuterie, just a warmer-upper for Chef Olivier Quignon’s whole Pennsylvania Green Village Farms slow roasted suckling pig. It’s stuffed with pork, bacon and fine herbs and is served family style with endive and ham gratin, beer braised sauerkraut, fingerling potatoes and brussels sprouts. Top the whole thing off with our fabulous flaming vanilla – pistachio baked Alaska. Now that’s what we call putting lipstick on a pig !
This amazing dinner will be paired with fine Belgian ales from Brewery Ommegang out of Cooperstown, NY and Brasserie d’Achouffe of Belgium.
Ticket should go quick for this great event and they can be purchase on ticket leap.
Click here for tickets
1 5th Avenue
New York, NY
This Monday, November 21st, from 6-8pm Otto Enoteca Pizzeria is presenting its Inaugural Beer and Food Pairing Class, featuring ales from Brewery Ommegang (Cooperstown, NY), and selections of cured meats and cheeses from Executive Chef Dan Drohan. Hosted by Brewery and Great Beer Deserves Great Food representatives AJ Eckstein and Ken Erdogan.
Chef Bio: At the age of 14, Dan Drohan was hired as a dishwasher in an Italian restaurant in Sag Harbor, NY. Not too long after, he was promoted to cook. After finishing high school, Dan attended the Culinary Institute of America and after graduation, headed to Colorado where, for two years, he snowboarded by day and cooked at a resort by night. In the fall of 1999, Dan returned to the east coast and worked as a sous chef in restaurants in both Westchester and Shelter Island. In January 2004, Zach Allen, then the Executive Chef at OTTO, hired Dan to be his sous chef. Under Zach, Dan learned all the ins and outs of OTTO’s renowned artisanal cured meats program. Dan took over as Executive Chef in the fall of 2005 and continues to produce all of OTTO’s cured meats in-house. In 2007, under Dan’s tutelage, OTTO became the first restaurant in New York City to have a Cured Meats HACCP plan approved by the New York City Health Department.
Seating is limited, and is $50 per person. For reservations, please call the restaurant 212-995-9559, or contact firstname.lastname@example.org.
The Indian Road Cafe in NYC will be hosting a Belgian Beer Dinner this Thursday, with beer pairings from Duvel, Maredsous, Chouffe, Liefmans and Brewery Ommegang. We are excited to try out these pairings and hope that you come and join us for a great night of food and beer.
Address: 600 West 218th Street, NY, NY
Paisley Farm Organic Beet & Beet Green Salad with dry aged goat cheese & a beet/Duvel vinaigrette
Paired with Duvel Single Ale (from Duvel Moortgat of Breendonk-Puurs, Belgium)
Black Tiger Shrimp with Cilantro Spaetzle in Maredsous,lime & jalapeño broth
Paired with Maredsous Blonde (from Duvel Moortgat of Breendonk-Puurs, Belgium)
Hudson Valley Duck Farm Meatloaf Sandwich house-baked McChouffe brioche pomegranate BBQ sauce
Paired with Mc Chouffe Ale – Scotch of the Ardennes (From Brasserie d’Achouffe of Achouffe, Belgium)
Stinking Bishop Cheesecake and Fruitesse reduction
Paired with Fruitesse (fromLiefman’s of Oudenaarde, Belgium)
Trappist Truffles and Abbey Ale ganache
Paired with Ommegang Abbey Ale (Brewery Ommegang, Cooperstown, NY)
Tickets are $47 per person (plus tax & gratuity) RSVP for tickets at Coffee Bar or call 212-942-7451.