This is our biggest announcement for Asheville Beer Week! We are pleased to have author, writer and James Beard Award Nominee for Beer & Spirits Writing, Stephen Beaumont, visiting our fine little mountain oasis. Here is the teaser for our collaborative beer dinner at The Market Place with Chef William Dissen.
Join the Bruisin’ Ales Crew for this incredible tag-team beer dinner featuring Chef William Dissen of The Market Place, voted “One of America’s Most Sustainable Chefs,” and Special Guest Stephen Beaumont, James Beard Award Nominee for Beer and Spirits Writing, feature beer writer, and author of many books. We’ll be pairing Chef Dissen’s five-course seasonal harvest menu with rare beers from around the world, hand-selected by Stephen. Share this experience with us in the beautiful mezzanine of The Market Place!
Stephen Beaumont Bio:Stephen Beaumont is one of the world’s most authoritative voices on beer today, as well as a widely recognized writer on spirits, food and travel. As co-author of both The World Atlas of Beer (2012), published in ten international editions, and two editions of The Pocket Beer Guide (2013 & 2014), Stephen has amassed an unparalleled understanding of what’s going on in the fast-paced and expanding world of beer today. He has also authored or co-authored eight other books, including two editions of The Great Canadian Beer Guide and his forthcoming Beer & Food Companion, as well as contributing to nine others, including the immense 1001 Beers You Must Taste Before You Die. Stephen also authors regular columns for magazines as diverse as the spirits quarterly Whisky Advocate and Canada’s beer bi-monthly, Taps, and contributes to a variety of other publications, including Fine Cooking, Saveur and DRAFT Magazine. He has presented dozens of beer dinners around the globe, from São Paulo to Philadelphia and Vancouver to Milan.
Chef William Dissen Bio: From his upbringings in the mountains of Charleston, West Virginia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture & local cuisine. As Executive Chef & Owner, William has been named as one of America’s “Most Sustainable Chefs” where he strives to create “innovative farm-to-table cuisine” utilizing ingredients and artisan products from within 100 miles of the restaurant. “There is no cuisine without gardens & farmers,” says Chef Dissen. “We provide farm-fresh ingredients to entice our guests with simple, yet explosive flavors that enhance the experience of dining.”
1st Course: trout crudo, ruby grapefruit, fennel, sorrel, benne seeds, evoo
France: Castelain Blonde [Biere de Garde, 6.4% abv] “Castelain is the classic example of the rare Blonde Bière de Garde style, and is the biggest seller from the brewery. Castelain has a sweet palate and a great deal of finesse. It is sweet, slightly bitter, grassy and herbal— made with four types of hops. Castelain is conditioned a minimum of 6 to 10 weeks to develop aroma and flavor.” (via Bruisin’ webstore)
2nd Course: roasted asparagus, black garlic aioli, farm egg, pickled rhubarb, country ham, herb croutons
Canada: Unibroue Don de Dieu [Tripel, 9.0% abv] “Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake.” (via Bruisin’ webstore)
3rd Course: pan roasted quail, Carolina gold rice risotto, foie gras, black truffle butter, red wine demi
Germany: Weihenstephan Vitus [Weizenbock, 7.7% abv] “Our light-coloured, spicy single-bock, Vitus is saturated with fine yeast and a creamy foam. It is a specialty with a round character based on the extra long storage time. The fruity smell of dried apricots joins aromas of citrus, cloves and hints of banana. Full-bodied and sparkling with an effervescent mouthfeel. Thus, the Vitus does not taste like a typical Bock beer but more like a noble, fruity wheat beer.” (via Bruisin’ webstore)
4th Course: grass fed beef tenderloin meatballs, preserved san marzano, whey cooked bloody butcher corn grits, parmesan, pea greens
United States: Boulevard Love Child No. 5 [American Wild Ale, 9.0% abv] “Boulevard’s Love Child Series of wild ales are barrel-aged with such boisterous cultures as Lactobaccillus and Brettanomyces. These wayward offspring can prove so complex that we employ gauges on the label to convey the intensity of three key personality traits, Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released.” (via Bruisin’ webstore)
Dessert: raspberry almond torte, chocolate ganache, raspberry sauce, meringue
Belgium: Scotch de Silly Cognac Barrel [Scotch Ale, 9.0% abv] “Each year Brasserie de Silly takes their famous Scotch Silly brand and ages it in a different style barrel. 2014 features Cognac Barrel Aged Scotch Silly. This deep dark colored scotch ale is a perfect blend of carmelized malt and candied sugar from the mother beer with the dry favor coming from the Cognac barrel to produce a brew that explodes with flavor.” (via Bruisin’ webstore)
Tickets now available in the Bruisin’ Ales webstore.
$80/pp + tax. Gratuity included. Limited to 40 people.