Las Olas' Johnny V is putting a new spin on the beer- and wine-pairing thing.
Tuesday, December 7, at 7 p.m., the restaurant will host "Micro Beer Versus Micro Juice," a five-course dinner in which each course comes with both a beer and wine pairing.
Double fisting? Sounds decadent. But it does raise the question: Which goes better with torchon de foie gras, a yeasty golden Belgian or pinot gris from Oregon?
Chef Vinczencz will be on hand to present each course, as will representatives from Fresh Beer (South Florida's craft beer distributor) and Bullet Proof Wine & Spirits (distributors of Oregon's Seven Hills Winery). You'll get a little refresher course on each spirit and what to look for in the pairing.
Cost is $90 per head, but that is all inclusive (beer, wine, tax, and gratuity). To reserve, call 954-761-7920, or email nate[at]johnnyvlasolas.com.
Here's the full menu:
Seared Scallop and Foie Gras Torchon, Pommery Mustard Sauce and Crispy Cornbread
Beer - Victory Golden Monkey
Wine - Seven Hills Oregon Pinot Gris, 2009
Pork 'n' Bean Trio - Two Day Braised Pork Belly, Pork Loin and Shoulder, White Bean Stew, Cucumber, Tomato and White Bean Salad
Beer - Westmalle Dubbel
Wine - Seven Hills Oregon Ciel du Cheval Red Mountain, 2008
Seared Lamb Rib Eye, Goat Cheese and Parsnip Mash, Roasted Root Vegetables, Natural Au Jus
Beer - Flying Dog Old Scratch Amber Lager
Wine - Seven Hills Oregon Estate Merlot, 2007
Chef's Plate to Include - Red Dragon, Irish Cashel Blue, 4 Year Aged Red Spruce Cheddar, Pretzel Crostini Hazelnut Pear Spread, Marinated Grapes and Spice Candied Pecans
Beer - Dogfish Head 90 - Minute
Seven Hills Oregon Talcott Vineyard Viognier, 2009
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