I’ve been wanting to go to Colicchio & Sons [have you checked out their menu?] but something always came up and we had to cancel the reservations. …and as soon as I heard about thist Victory Beer dinner, I knew I had to be there. I’m obsessed with beer pairings, my first official one being Rick Gresh’s, so this was a must-go. Unfortunately we didn’t get a spot but Patrick, the person to call for reservations, promised to put us on the top of the list at the next beer event. LUCKILY he called me the afternoon of and said a spot had opened up and HORRAY!!!! we got two spots.
They poured us some Prima Pils to start off with. A great aperitif and it was to be paired with the first course.
Fluffy and almost potatobread-like with a nice chew to the crust, some sea salt and drizzles of butter. So buttery and delightful.
Victory Brewing Company President & Brewmaster Bill Covaleski.
First Course —
Pastrami Cured Hamachi, American Caviar, Rye Bread Sauce
Notice the difference? Mine is lacking shallots :[ But my neighbor was sweet enough to share some, in return I gave him some of my overabundance of bacon :] The fish was perfectly salted and smokey but still had that creamy fatty sashimi texture… and I adored the chives and the rye sauce. Altogether with the shallot and the bacon was just lipsmacking good.
It paired perfectly with the Victory Prima Pils
Heaps of hops give this pale lager a bracing, herbal bite over layers of soft and smooth malt flavor. This refreshing combination of taste makes Prima a classy quencher in the tradition of the great pilsners of Europe.
Second Course —
New Jersey Pheasant, Grilled Radicchio, Pistachios, Pheasant Jus
The pheasant had a very tender rare steak consistency/texture and a very nice full porky flavor. It wasn’t gamey at all. The pheasant leg ravioli was full of flavor but a tougher texture. The radicchio was a bit on the salty side but the pistachios with it was delicious. It was coated in sugar and toasted [according to the chef] – perfect execution.
Paired beautifully with the Victory Saison Du Buff
SAISON DU BUFF
The idea for this beer germinated way back in 2003 when the three guys (Sam from Dogfish, Greg from Stone and Bill from Victory) formed the BUFF Alliance (Brewers United for Freedom of Flavor) – A noble endeavor with the goal to highlight the passion and camaraderie of the American craft brew movement.
So, BUFF didn’t really do anything (beyond talk a lot of talk) until 2010 when the three brewers finally got together to jointly brew at beer at the Stone Brewery. Saison du BUFF will first be brewed at Stone and then replicated at each of the other two breweries – same recipe, same ingredients, three different breweries throughout 2010.
Plans call for Saison du BUFF to be a 6% alc/vol Saison brewed with parsley, sage, rosemary and thyme. This beer will be brewed three times, once at each brewery using the same recipe.
This was probably my favorite beer of the night – mainly because of the super unique taste.
Third Course —
Roasted & Braised Fossil Farms Pork, Market Figs, Stumptown Pork Jus
Some pork loin and some pork belly. Both were creamy and melt in your mouth deliciousness. The sweetness of the cipollini onions and a nice caramelized fig. YUM!
Paired with the Victory Storm King Imperial Stout
STORM KING IMPERIAL STOUT
With a huge, Pacific Northwest hop aroma & character upfront, Storm King subsides into massive, roast malt complexity. Rich and substantial, it will warm your heart.
Fourth Course —
Langres Cheese, Concord Grape Mostarda, Mint & Parsley Salad
This was delicious and had a nice cheesecake texture to it. It was kind of a cottage-cheese flavor, very light, not stinky at all. The concord grape sauce was DELISH!!!! and paired just absolutely perfectly with the sauce and the frisee and herbs.
Paired with a delicious, and one of my favs, Victory Golden Monkey
Strong and sensual, this golden, Belgian-style ale glows. The richness of German malts and Belgian yeast are tempered by a sparkling approach and overall light body. Abundant herbal, fruity notes make this one to savor.
Fifth Course —
Cinnamon Cider Doughnuts, Roasted Lady Apples, Buttermilk Ice Cream
WHYYYY did it have to be so tiny? I adored the tiny roasted apple – dense and full of flavor. The doughnuts are just lovely. One thing I love about fall is warm apple cider with warm cider donuts while apple picking :] Autumn is SO so here. The buttermilk ice cream was creamy and atop a thin baked slice of apple.
Paired with the delicious and creamy Victory Old Horizontal Barleywine
OLD HORIZONTAL BARLEYWINE
A luxurious, warming barleywine with aromatic hops and dark, candied fruit character that hides its epic strength masterfully.
Drunk and posing with Bill Covaleski and the last bottle of Victory Old Horizontal Barleywine & Ale [which I took home as a souvenir] – See you tomorrow @ the MAS dinner Bill :]
Colicchio & Sons
85 Tenth Avenue
New York, New York 10011