Trenchermen several times including the recent Icelandic Dinner and really enjoy it. They recently hosted Belgian Brewery Brasserie St. Feuillien (pronounced Foo-Yen) for a beer dinner, pairing their food with St. Feuillien's beers. I may have heard of Brasserie St. Feuillien, but they were definitely not on my active radar. While I didn't know much about them, I knew that I like Belgian-style beers and after a little research, I was interested in trying their beer, so I bought a ticket and attended the dinner. We were seated in the same elevated area in the front of the main dining room where we were served the Icelandic dinner. I actually sat in the same place I did before because it seemed like a good place to view the interactions and happenings in the dining room. Unfortunately, this was also the night in which my phone, which is also my everyday camera, started acting up and while I did try to document every course in the dinner, some of them did not take, so while I have memories and descriptions, I do not have pictures for everything. Dinner began with a drink, a Brasserie St. Feuillien Grand Cru, a Belgian Strong Pale Ale with an effervescent character, a light dry flavor, and a great head. It served the same purpose as Champagne in a dinner, to open the palate.
The next course was Chicken Fat Roasted Carrots with Smoked Fried Chicken and an Apricot Sauce which was served with a St. Feuillien Saison. The dish was topped with a "chip" of Chicken Skin. This was a good and hearty dish with both the chicken and carrots served as large chunks and a strong aroma of chicken fat. This could have actually been a negative thing, but it played positively with a rich chicken flavor. The carrots were tender and flavorful with a richness from the chicken fat and the chicken itself was very flavorful and spiced well.
For the entree, we were served Heirloom Duroc Pork, Grains, and Malt Roasted Vegetables which was paired with Green Flash Belgian Coast IPA, a collaboration beer they made with St. Feuillien. The pork was tender, well prepared and flavorful with the grains adding a crunch to the dish and the vegetables adding additional flavors.
tiramisu, and it consisted of a cake with Mascarpone, Golden Raisins, and Chicory. It was bitter, sweet, and rich with a variety of textures from creamy to crunchy. It was served with a St. Feuillien Speciale, their seasonal rich and sweet holiday beer. This was a fitting end to a meal that I really enjoyed. I enjoy trenchermen and I will definitely return for future special dinners.