beerbistro February Newsletter

The latest e-newsletter from beerbistro has hit inboxes, and includes information about their Valentine’s beer-lover’s dinner, their February Beer School series, their Belgian & Mussels Fest, and a sneak peek at March’s spotlight on stouts & porters.
To receive future editions via email, send a blank email to beerbistro@rogers.com with the word “SUBSCRIBE” in the subject line.

beerbistro e-Newsletter February 2006
The holidays are behind us, but we’ve got plenty of reason to celebrate with various events the restaurant will be holding over the next couple of months. Venture in and see what’s new!
A Very Quick Reminder of The Valentine’s Day Beer-Lover’s Dinner
Tuesday February 14th, 2006
Space is filling up fast but don’t miss your chance to treat that special beer-lover in your life to a fantastic beer dinner experience. Something out of the ordinary and fun, the Beer Dinner for Two is designed to be shared between two people…
(but the more the merrier really)
HORS d’OEUVRES TRIO:
Oysters on the Half Shell with Lobster and Fennel Salad
Smoked Trout with Spiced Apple Crêpe
Sweet Potato Chips with Caviar Crème Fraiche
paired with Delirium
SECOND & THIRD PLATES:
LOVER ONE
Cauliflower Whitebeer Soup
foie gras shavings & toasted almonds
paired with De Koninck
&
Grilled Atlantic Salmon
poached egg, blue crab mashed potatoes, weissbier jus
paired with Denison’s Weissbier
LOVER TWO
Bacon Wrapped Shrimp
charred onions and truffle honey
paired with Paulaner Salvator
&
Roasted Beef Tenderloin
bone marrow fritter, dijon peppercorn sauce
paired with Petrus oud Bruin
DESSERT FOR TWO:
Molten Chocolate Cake
caramelized banana ice cream
espresso stout sauce
paired with a warm Quelque Chose
FEBRUARY BEER SCHOOL:
Our recently announced series of lessons have produced massive interest, and have sold out quite quickly. We have begun a waiting list for the next Beer School Series, possibly beginning in March. If you are interested, please call us to have your name added and stay tuned for more information.
Here is a brief overview of what the classes this month offered:
February 6th: Beer Styles
A comprehensive overview of the world of beer, beer styles, and an introduction to beer and food pairing.
February 13th: Cooking with Beer
Chef Brian Morin shares the secrets of beer as a versatile ingredient in pairing and cooking.
February 20th: Dessert and Beer–The Final Frontier
Discover the latest trend in food and beer pairings and taste the wide array of beers that pair exceptionally well with desserts.
February 27th: Beer and Cheese
Learn the secret that sommeliers have known for years: beer pairs better with cheese than wine — through a tasting of several Canadian artisanal, monastic, and beer-washed rind cheeses.
THE THIRD ANNUAL BELGIAN MONTH AND MUSSEL FEST:
Our annual celebration of all things Belgium will begin this year following the conclusion of Winterlicious in the second week of February. We’re bringing in hard-to-find Belgian beers and pairing them up with a feature mussels menu offering baked platters and beer-steamed varieties. Final preparations are underway in order to celebrate the national dish and drink of this fabulous culinary nation. And along with all the food and beer will be a Belgian-Beer glass and stemware giveaway, so clear some space on your shelves before your visit!
THIS MONTH’S RECIPE IS MOULES AU PETIT DEJEUNER – 1 lb.
The beerbistro kitchen truly believes in the versatility of beer as an ingredient in good food, and rather than hold on to all the secrets ourselves, we want everyone to share in the beer cuisine phenomenon. Try this one out–straight from the culinary library of Brian Morin:
MOULES AU PETIT DEJEUNER ~ 1 lb.
We call these breakfast mussels, it’s a little tongue in cheek because of the use of the hearty Oatmeal stout These are best served when mussels are fresh (not in warmer summer months) and with a crusty loaf of bread by your side to enjoy dipping in the broth.
1 tsp. ~ Garlic (diced)
2 tbsp. ~ Butter
1 lb. ~ Mussels
1/4 cup. ~ Tomatoes – (diced with seed removed)
1/4 cup ~ Oatmeal Stout
3 tbsp. ~ Goat Cheese
1/4 cup. ~ Watercress, chopped
Garnish w/ lots of Chopped Basil
Procedure
Heat pan at high heat until very hot. Add first two ingredients and sauté quickly until garlic becomes fragrant. Add mussels and diced fresh tomatoes to the pan – stir and sauté I minute. Pour in oatmeal stout, and lay goat cheese and chopped watercress on top of mussels to steam. Cover with lid. Approx 3 ½ – 5 minutes latter remove lid. When it appears all mussels are all open, toss. Add freshly chopped basil and boil for 60 seconds more. Spoon mussels into serving bowls. Ladle broth over mussels and serve
Serves 2 for appetizer, 1 for main dish
LOOKING FORWARD TO MARCH:
In honour of St. Patrick’s Day, all of the month of March we’ll be celebrating stouts and porters and featuring a multitude of varieties for you to come in and sample. Imperials, Oysters, Oatmeals, draughts, imported, local, you name it – it’ll be the place to be to find the world’s best (available) beers of that style. On Friday, March 17th we’re holding a celebration of Ireland with cuisine of the land, and of course, stouts and porters as far as the eye can see. For a taste of Irish national pride, visit us on St. Patrick’s Day and all March to and come join the party.
beerbistro
18 King St. E, just east of Yonge St.
Call 416.861.9872 to book a reservation or ask for information