Love and Food in the Big D

Tuesday, September 13, 2011

New Belgium Brewing Beer Dinner @ The Meddlesome Moth

Like he's done so many times before, Chef Chad Kelley, great husband of mine :) and all around culinary rock star ;), hit it out of the park last night as The Moth crew hosted Sensory Specialist Lauren Salazar from New Belgium Brewing.  The unique and playful menu was specifically created to highlight New Belgium's rare Lips of Faith series of ales while Lauren took to the mic to give her take on the unique flavor profiles of each beer selection.   

You can read about what The Dallas Observer's, City of Ate said about the dinner here or what D Magazine's Side Dish said, here OR....for even MORE Kelley Blog Fun, you can head back to our original post about this particular dinner HERE!  :)

But that's enough reading.. check out the pictures I took last night.  Gotta love my super tasty photography gig!  :) 

First Course: Pate de canard and chicharrones de pato (duck pate with crispy duck pork rinds) with a dried cherry compote paired with Transatlantique Kreik

Should I feel special to get THESE types of silly faces from the Chef himself?  ;) 
 I'm sure not many photographers get to capture this side of my husband... silly boy.  :)
Second Course:  Roasted beet salad with an almond gazpacho and white balsamic syrup
Served alongside Biere de Mars


The best part of my "job" on this evening.. taking pictures.. then eating my subjects!!  ;)
Captured with my Iphone. 

Third Course:  Breast of Guinea fowl with curry potato croquettes, arugula puree,
and dried mango chutney paired with Super Cru

Love me a sea of sparkling wine glasses... Gets me every single time.  :)

Fourth Course:  Wild California Sturgeon filet with tempura pineapple and a "coke" glaze,
served with Dunkel-weiss, a "grand cru dunkel-weiss"

Almost ready for the next course..

Fifth Course:  Pork belly confit with Cannellini beans and a rosemary pesto
with roasted grape demiglaze served with La Folie 

Chef Chad Kelley, working the line..

Last but not certainly not least..
Sixth Course:  Sticky Bun Bread Pudding, Henry's Rum Raisin Ice Cream and Black Plum Port Sauce
Paired with Abbey Grand Cru

Chef Chad with Guest of Honor, Lauren Salazar