On January 31, 2013 we were lucky enough to attend a superb Beer Pairing Dinner at the University of Denver. The dinner was held in the Joy Burns Center, Fritz Knoebel School of Hospitality Management, Tuscan Wine Cellar! Literally the best kept secret in Denver. We were invited to this wonderful dinner by our dear friend and it was an absolutely wonderful night! Before I show pictures of the wonderful food I feel like I should brag on the awesome students that orchestrated this wonderful evening. The students were the master minds behind the Beer Pairing Dinner. The evening was gorgeous. Everything from the table decor to the ice sculpture to the signature cocktail. Fabulous! It was so wonderful that we felt like we were dining at a 5 star restaurant. I will fully admit that I completely overindulged and I absolutely loved every minute of it!! Bravo Fritz Knoebel School of Hospitality Management I definitely see bright and successful futures for you all!
Now on to the 5 course dinner. Each course had a beer pairing. The Chef would explain each course before we indulged and the Beer Aficionato would explain the beer accompaniment. We started off with Cold Smoked Trout accompanied by greens, olive oil, toasted sesame and poppy seeds. The beer pairing was New Belgium Trippel Belgium Syle Ale.
The next course was Winter Squash Soup with roasted butternut squash, curried papitas, and a ciabatta crostini. The beer pairing was Coors Blue Moon Belgian White.
The third course was a Beet and Goat Cheese Salad topped with pine nuts and citrus basil dressing. The beer pairing was Dry Dock Hefeweizen.
The main course was Leek Ash Rubbed Venison with pureed leeks and matake mushrooms dressed with a red wine demi-glaze. The beer pairing was Tommyknocker Butthead Doppelbock.
Our palate cleanser was Oskar Blues Mama’s Little Yella Pils (by far the best canned beer I have ever tasted).
The final course was a Chocolate Martini layered with bittersweet chocolate sauce, white chocolate mousse, and raspberry preserves. The beer pairing was Dry Dock Vanilla Porter.
Everything was divine. My husband was in Heaven! We literally wiped our plates clean. What a spectacular display of talent at the Fritz Knoebel School of Hospitality Management. By the way, the public is welcome to book events at this wonderful establishment–http://daniels.du.edu/academic-programs/hospitality-management/events-weddings/
The Signature Cocktail (served before the dinner) that I mentioned earlier was a mixture of Dry Dock Hefeweizen, St. Germain, Grand Marnier, and an orange slice. It was so good…I drank 3 (I think).
The next few pictures of are of the beautiful table settings and the menus. The design of the Tuscan Wine Cellar is brilliant. You can enter the room from up above and walk down a grand staircase. As you walk down the stairs you have a birdseye view of the dining room and all its glory. Perfect for parties and weddings!
The ice sculpture of the Rocky Mountains was the Pièce de résistance!
What a wonderful evening! We love living in Colorado! B thank you so much for the invite…we had the time of our lives…company, conversation, and good food!
You never cease to amaze me Dear Daughter – your writing skills are over the top and as a reader I am drawn to the tastes and smells of your descriptions every time you blog. I admire your compliments to the staff at each of your events, as it is so honest and heart warming.
Bravo to you my dear and darling daughter.
Love, your mother
Thank you Mom !xo
I’m going to add Panzano’s to your brunch list. And you must order the brussels sprouts for your appetizer (you read that right). The Bloody Mary’s aren’t too shabby either.
Sounds fantastic! I can’t wait to try it out. I actually do like brussel sprouts and of course Bloody Mary’s
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