Amazing Belgian Brewers Dinner in New England

There are Brewers Dinners and there are BREWERS DINNERS. I've seen Brewers dinners range from multi-course dinner paired with beer and multi-course dinners paired and prepared with beer, some these are quality and some sound like a 3 course KFC meal deal and a can of Old Millwaukie! I've seen some that are just a rip off and others that are just overpriced backyard BBQ's..... But, for the "SERIOUS" beer aficionado, I think this Belgian Beer Brewers Dinner at the Ebenezer Pub in Lovell, Maine, must top the list in quality and imagination. The Dinner was sponsored by the De Struise Brewery of Belgian.

Ebenezer's Pub - Lovell, Maine
Belgian Beer Festival - Beer Dinner
August 28th, 2008

Executive Chef Sean Z. Paxton www.homebrewchef.com
Executive Chef Chris Lively ebenezerspub.net


First Course
Echt Kriek Poached Duck Foie Gras Crème Brûlée

Saison Dupont

Second Course
Seared Cold Smoked Sea Scallops
Local Maine Scallops Smoked with Peach Wood Topped with a De Regenboog Guido Foam,
On a Purple Potato Purée and Saffron De Struise Tsjeeses Bière Blanc Sauce

De Ranke Guldenberg

Third Course
Black Albert Caviar
With Crème Fraiche on a warm Barley Blini made with Koningshoeven Quadrupel Garnished with Yellow Pop Corn Sprouts

Val Dieu Grand Cru 2006

Fourth Course
Duck al a De Struise
Duck Legs Marinated and Braised in Pannepot with Leeks, Carrots, Tahitian Vanilla Beans
Served with Homemade Egg and Barley Noodles

De Struise Pannepot

Fifth Course
Lobster Waterzooi
De Glazen Toren Ondineke Tripel Lobster Stock, Sherman Farms Cream, Leeks, Rainbow Carrots,
Baby Fennel, Purple Potatoes, Lobster Meat, Morel Mushrooms and Local Herbs

Dupont Biere De Miel

Sixth Course
Coriander and Orange Peel Encrusted Venison Tenderloins
Seared and Cooked Sous Vide, Topped with a Maine Blueberry and St Feuillien Cuvée de Noël Demi Glaze and a Hazelnut Oil Powder

Cantillion Iris 2005

Seventh Course
Stoofvlees
A Flemish Stew Cooked with Beef, Lamb, Dark Candi Syrup Cured Bacon,
Leeks, Shallots, Onions, Thyme and De Dolle Stille Nacht 2007

Pomme Frites
Twice Fried Local Potatoes Along with a Cantillion Fou’ Foune Aioli

De Struise Pannepøt

Eighth Course
Rochefort 10 Braised Robinsons Ranch Beef Short Ribs
Cooked for Three Hours in Rochefort 10, Dried Figs, Thyme and Roasted Shallots
Served on a Parsnip Cinnamon Risotto

Rochefort 8 1.5l Magnum 2007

Ninth Course
Belgian Cheese Course
Wedges of Chimay and Père Joseph Cheeses Served with a Wijnendale Cheese Fondue Infused with DeRegenboog Dubbel
Garnished with Home-cured Duck Prosciutto, Gerkins, Local Rustic Breads, Seasonal Fruit and Spanish Almonds

De Dolle Mad Bitch & Cantillon Rosé de Gambrinus

Tenth Course
Sour Cherry Crêpes
Sour Cherries Cooked in Drie Fonteinen Schaerbeekse Kriek Filled into a Coriander Spiced Crêpe Made with Delirium Tremens
Topped with a Abbey Des Rocs Imperial Triple Cream

De Struise Aardnon (Earthnun vs Earthmonk)

Eleventh Course
Assorted Chef Surprises

Dark Belgian Chocolate Dipped Local Strawberries Injected with Cantillon St. Lambvinus
Pistachio Roca – Dark Belgian Chocolate Layered with Spiced Pistachios and Toffee Made with St. Bernardus Special Edition Abt.12


Péché Mortel 2006