Allagash Curieux Turns 10 AND Chef Tommy's Duck, Duck, Goose Tasting Trio Featuring Allagash Beers


When

October 21, 2014, Tuesday at 1:00PM

Fee

No Entrance Fee

About this Event

Wednesday, October 22nd
Allagash Curieux Turns 10!
Meet Jason Perkins beginning at 6:00pm
AND
Chef Tommy Harder’s Tasting Trio: Duck, Duck, Goose with Allagash Beers
beginning at 1:00 pm

Ten years ago, Allagash released their groundbreaking barrel-aged tripel to an initially skeptic community of craft-beer drinkers. Barrel-aging was still a relatively new process at this point in the game, and no one had attempted to barrel-age a tripel ale. Soon, however, skepticism turned to awe, and then to fervent love for Allagash’s creation. Now, ten years later, we celebrate Allagash and their innovative beer and process in the only Allagash Curieux Turns 10 party in the Northeastern territory! This is an unbeliavably special event, and one you won’t want to miss.

Not only are we lucky enough to host this exclusive bash, but Jason Perkins will be in the house beginning at 6pm! And, if you’re curieux-ous about how Allagash Curieux began, watch this hilarious video featuring Rob Tod and Jason Perkins, and learn how to win a trip to Allagash Brewery to blend a batch of Curieux (hint: vidieux contesteux)! While you’re at it, watch this video about Allagash’s barrel-aging process.

Exceptional beer calls for exception food, and thankfully we have the exceptional talent of Chef Tommy Harder to deliver. In addition to the Allagash Curieux Turns 10 party Chef Tommy will be hosting his monthly tasting trio: Duck, Duck, Goose. A message from the chef:

When it comes to creating beer and food pairings, people often ask how it all happens, meaning do I start with an idea for a dish, and then choose an appropriate beer to go with it, or do I start with a beer and then construct the food-side of the equation? My beer and food pairings bounce back and forth, usually starting with an idea for a dish, and a style of beer, and then narrowing down to a choice of ingredients. Then, since each beer uses a different approach to fulfill the guidelines of its style, the final recipe comes down to the specific beer, and its various flavor components.

I bring this up because my next Trio Tasting started with a beer: Allagash recently asked us to host the Tenth Anniversary of their game changing Curieux, and we decided to incorporate it into our food and beer pairing series, along with their Tripel and Bourbon Barrel Black. With that in mind, the children’s game Duck Duck Goose suddenly popped into my head, and I was glad it did, as the mild flavors, and flexibility, of game are a natural complement to these uniquely flavored brews.

For the first dish, Allagash’s Bourbon Barrel Black is the focus, with its notes of chocolate, bourbon, coconut, and vanilla, which I use to highlight similar flavors in a duck and date, mousse-filled spanakopita with smoked duck breast ribbons, and bourbon glazed delicata squash. To me, the barrel flavors accentuate the smoked duck, while the caramelized bourbon glaze adds a bit of crunch. A filling of duck mousse flavored with dates, coco, and vanilla rounds out the dish, while harmonizing with the beer.

For the pairing with Curieux, I wanted to bring some luxury to the table, for a beautifully elegant and special beer: what better than cured foie gras spiced with a Jamaican jerk seasoning, accompanied with a coconut mango gelee, and roasted banana foam. Foie gras is pretty rare at the Tiger, as rare as having lunch with a 10 year old icon of the beer world. This barrel-aged tripel has subtle spice notes that accentuate the jerk spice, along with flavors of tropical fruit, vanilla, coconut, and honey, all melding with similar flavors from the gelee, while the roasted banana foam accentuates the characteristics and aromas of Allagash’s Belgian yeast stain.

Allagash Tripel is the star of our last pairing, joining the stage with an amuse bouche that’s a play on fried chicken and waffles. Instead of chicken, this dish revolves around shredded goose meat, seasoned with Chinese five spice, all formed into a patty and pan fried until crisp, then placed atop a banana spiced Belgian waffle, drizzled with citrus honey syrup, and topped with a pear micro herb salad. Allagash Tripel’s Belgian yeast meshes with the waffle, while aromas of tropical fruit, balanced with herbaceous sweetness, finesse the honey citrus syrup, and eventually unite with the pear herb salad, creating a rich, overall harmony.

Buen provecho,
Chef Tommy Harder

The List:
Allagash Curieux
Allagash Triple
Allagash Oddessy
Allagash Black
Allagash James Bean
Allagash Bourbon Barrel Black

Up-Coming Events:

Wednesday, 10/29: Other Half
Sunday, 11/02: Smuttynose SmuttLab
Wednesday, 11/05: Tasting Trio
Wednesday, 11/12: Galaxy Brewing Company
Wednesday, 11/19: VSK