(left to right) Jim Randall, sales representative for Louis Glunz Beers Inc.; Ed Kane, on-premise manager for Louis Glunz Beers; Craig Fass, chef/partner of The Bad Apple; Mandy Franklin, partner and beer buyer of The Bad Apple; and Jennifer Faulk, marketing director of Louis Glunz Beers
Scallop Carpaccio--pickled shallot and radish, Petrus Aged Pale Ale mignonette, paired with Petrus Aged Pale AleThe scallop was marinated in Petrus for four hours prior to plating. I was surprised at how well the natural sweetness of the scallop was brought out by the sour notes of the Petrus and pickled shallot. A great amuse.
Welsh Rarebit--North Coast Pranqster Ale
braised pork, brioche, paired with a Black Velvet cocktail (Young's Double Chocolate Stout and Prosecco)I love that we're seeing more beer cocktails on menus right now. The Black Velvet was on the sweeter side with the Young's Double Chocolate Stout. That sweetness, along with the cocktail's effervescence, helped cut through the richness of the braised pork and rarebit.
Graham Cracker Crusted Sweetbreads--pumpkin ravioli, candied pecan, pomegranate, paired with Southern Tier Pumking Imperial AleThis course tasted like fall. The pumpkin filling in the ravioli was steamed with Pumking, a beer that's brewed with fresh pumpkin and pumpkin pie spices. My tablemate Jeff Collins of Binny's Lakeview compared the beer's flavors to a pumpkin biscuit. And yet, the dish had just the right amount of pumpkin and spice when paired with the beer. Loved this savory take on traditionally sweet ingredients.
Charkoota Rye Braised Rabbit--root vegetables, stone-ground mustard spaetzel, braising jus, paired with New Holland Charkoota RyeMany beers make excellent braising liquids, and this smoked rye doppelbock is no exception. Craig explained that he also turned the rabbit into a rillette and pan-fried it. The dish was not overpowered by the smokiness of the Charkoota Rye, and it was absolutely delish with the rich braising jus.
Foie-Studded Burger Wellington--truffled fingerling potato and wild mushroom ragoût, petite salad, crispy shallot, foie gras demi-glace, paired with Gulden Draak Dark TripelThis big tripel is unique because it's brewed with some chocolate malt instead of the traditional all-blonde malts. The Gulden Draak held its own against the strong flavors of foie and sirloin burger mix of the Wellington. The beer also helped cut through the richness of the truffled potatoes and rich foie demi-glace.
Chocolate Cherry Bread Pudding--Founders Breakfast Stout beer bread, caramelized apple, vanilla ice cream, apple cider vinegar caramel, paired with warmed Arcadia Ales Cereal Killer Barleywine and Duchesse de Bourgogne Flemish Red AleFor this dessert, we were given two very different beer pairings. The slightly sour Duchesse de Bourgogne highlighted the Door County dried cherries in the bread and the caramelized apples, as well as the fantastic sweet-sour combo in the apple cider vinegar caramel. The Cereal Killer Barleywine, on the other hand, was complementary with the chocolaty bread pudding, and I loved that it was served warm, a great contrast to the ice cream. It was hard to pick a favorite--but given that I am a caramel addict, I'd have to go with the Flemish red for how it accented that awesome caramel.Thanks again to Craig and The Bad Apple for hosting this event!
-- Lacey Griebeler
The Bad Apple
4300 N Lincoln Ave
Chicago, IL 60618
(773) 360-8406
