The title says it all, beer vs. wine; Stone Brewing Company vs. Joel Gott Wines. If there’s one beer dinner that you simple must go to, it’s this one. A bit of hyperbole? Possibly, but you can’t deny the premise of the dinner is extraordinary. I have argued for some time now of beer’s rightful place at the dinner table. When compared to wine, beer is automatically the more complex of the two beverages because it take more ingredients to make beer. Beer also has a wider variety of flavors and intensities when compared to wine. In my humble opinion, beer is the superior beverage.
That being said, this dinner is the perfect opportunity to see if everything I’ve been preaching is true, or at least close. To wet your whistles even further, this dinner will be a contest, literally pitting beer versus wine. Here’s an excerpt from the eBlast I received:
Stone Brewing Company and its co-founder Greg Koch will represent the beer side of the debate against Joel Gott of Joel Gott Winery, to determine which beverage pairs best with a specially prepared “Marco Polo Spice Route” menu.
During the four-course meal, each dish will be paired with a Joel Gott wine selection and a Greg Koch-chosen beer. Once the diners try both the beer and wine, they’ll fill out a scorecard, and results will be tabulated and announced at the end of the dinner.
Fun, fun, fun! Here are the details:
Who: The Duck Club Restaurant
What: Wine (Joel Gott Winery) vs. Beer (Stone Brewing Company) Dinner at the Duck Club Restaurant
Where: 3287 Mount Diablo Boulevard, Lafayette, CA 94549 map
When: Friday, August 27, 2010 @ 6:30pm (hors d’oeuvres), 7:00pm (dinner)
Cost: $99/person (exclusive of tax & gratuity). Call 925-283-7108 to make your reservations.
Menu – Marco Polo Spiced Route
Appetizers
Chef’s Selection of “Spice Route” Appetizers
First Course
Crispy Striped Bass and Fresh Scallops, Scallion and Ginger Sauce, Shaanxi Province, China
Second Course
Paneer Samosa, Spiced Cheese and Potato Turnover, Mint-Cilantro Chutney, Northern India
Third Course
Izgara Kofte, Grilled Lamb Kebabs, Tomato Curry, Istanbul, Turkey
Fourth Course
Green Tea Gelato, Pistachio Biscotti, Venice Italy
Cafe & Exotic Teas to round out the evening.
I am excited by the fact that this seems to be a “concept” menu. Chef Chuck Courtney seemed to have been inspired by the spice routes of antiquity and it’s always interesting to see how the execution compares to the idea. You’ll also notice that there are no listed beer or wine pairings, so everyone in attendance will have no preconceptions coming into the dinner about what will work and what won’t. Whooo… exciting!
Mrs. BetterBeerBlog and I will be making our reservations for this event soon and we hope that more people will be joining us as I think this will be a memorable event.
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