Difference between revisions of "Amuse Gueuze"
(→Fourth Edition: November 26, 28, and 29, 2015) |
|||
| (11 intermediate revisions by the same user not shown) | |||
| Line 12: | Line 12: | ||
The first edition of the Amuse Gueuze event took place in Antwerp at the Veranda Restaurant with Chef Davy Schellemans. The menu and pairings were as follows: | The first edition of the Amuse Gueuze event took place in Antwerp at the Veranda Restaurant with Chef Davy Schellemans. The menu and pairings were as follows: | ||
| − | '''First Course:''' Pea and | + | '''First Course:''' Pea and rhubarb soup with mackrel and fennel appetizer <br> |
'''Beer:''' [[Oud_Beersel_Oude_Geuze_Vieille|Oud Beersel Oude Geuze Vieille ]](2013)<br> | '''Beer:''' [[Oud_Beersel_Oude_Geuze_Vieille|Oud Beersel Oude Geuze Vieille ]](2013)<br> | ||
| Line 53: | Line 53: | ||
==Third Edition: March 12-14, 2015== | ==Third Edition: March 12-14, 2015== | ||
| − | The third edition of Amuse Gueuze | + | [[File:AmuseGueuzeMenu3rdEd.jpg|file|thumb|right|Amuse Gueuze Menu, 3rd Edition. Source: [http://amusegueuze.com/ Amuse Gueuze]]] |
| + | The third edition of Amuse Gueuze took place in Leuven at Het Land aan de Overkant. The menu and pairings were as follows: | ||
| + | |||
| + | '''First Course:''' Olive, lemon, halibut, chicken, keffir <br> | ||
| + | '''Beer:''' [[Oud_Beersel_Oude_Geuze_Vieille|Oud Beersel Oude Geuze Vieille ]](2013)<br> | ||
| + | |||
| + | '''Second Course:''' Smoked eel, daikon, blood oranges, sour cream, hibiscus<br> | ||
| + | '''Beer:''' Mikkeller Spontan Beetroot<br> | ||
| + | |||
| + | '''Third Course:''' Young leek, watercress, goat cheese, oregano<br> | ||
| + | '''Beer:''' [[Oud_Beersel_Lambiek|Oud Beersel Oude Lambiek]]<br> | ||
| + | |||
| + | '''Fourth Course:''' Octopus, radishes, bouillon of grilled vegetables<br> | ||
| + | '''Beer:''' [[Timmermans_Oude_Kriek_Lambicus|Timmermans Oude Kriek]]<br> | ||
| + | |||
| + | '''Fifth Course:''' Sausage, white cabbage, roasted onion, vogelmuur<br> | ||
| + | '''Beer:''' [[3_Fonteinen_Oude_Geuze|3 Fonteinen Oude Geuze]]<br> | ||
| + | |||
| + | '''Sixth Course:''' Mango, cacao nibs, crème Catalan, frozen yoghurt <br> | ||
| + | '''Beer:''' [[Cantillon_Fou'_Foune|Cantillon Fou' Foune]]<br> | ||
| + | |||
| + | ==Fourth Edition: November 26, 28, and 29, 2015== | ||
| + | [[File:Menu Amuse Gueuze 4ed.jpg|file|thumb|right|Amuse Gueuze Menu, 4th Edition. Source: [http://amusegueuze.com/ Amuse Gueuze]]] | ||
| + | The fourth edition of Amuse Gueuze took place in Ghent at De Superette . The menu and pairings were as follows: | ||
| + | |||
| + | '''First Course:''' Bread nugget with cream cheese, sauerkraut, whelks, and mayonnaise <br> | ||
| + | '''Beer:''' [[Moriau_Geuze|Moriau Gueuze]] <br> | ||
| + | |||
| + | '''Second Course:''' Kale, apple, and camelina <br> | ||
| + | '''Beer:''' [[Timmermans_Oude_Gueuze|Timmermans Oude Geuze]]<br> | ||
| + | |||
| + | '''Third Course:''' Squid, red onion, and verbena <br> | ||
| + | '''Beer:''' [[Cantillon_Rosé_de_Gambrinus|Cantillon Rosé de Gambrinus]] <br> | ||
| + | |||
| + | '''Fourth Course:''' Onion, Pas de Rouge (cow's milk cheese), buckwheat <br> | ||
| + | '''Beer:''' [[3_Fonteinen_Jonge_Lambiek|3 Fonteinen Jonge Lambiek]] <br> | ||
| + | |||
| + | '''Fifth Course:''' Beef, rose hip, berries <br> | ||
| + | '''Beer:''' [[Hanssens_Oude_Kriek_Handeplukte_Schaerbeekse_Krieken|Hanssens Oude Kriek Scharbeekse]]<br> | ||
| + | |||
| + | '''Sixth Course:''' Quince, yacón <br> | ||
| + | '''Beer:''' [[Lindemans/Mikkeller_SpontanBasil|Lindemans SpontanBasil]] <br> | ||
==References== | ==References== | ||
Latest revision as of 11:38, 29 April 2016
Website (Dutch): http://www.amusegueuze.com
Facebook: https://www.facebook.com/amusegueuze/timeline
Overview
Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blereau. The goal of the event is to travel throughout the various provinces and areas of Belgium presenting a seasonal meal made from local ingredients while pairing it with specific lambic beers. Each event is hosted by a local restaurant and chef who prepares the six course meal with lambics selected with the help of the various lambic brewers and blenders.[1]
First Edition: May 2-4, 2014
The first edition of the Amuse Gueuze event took place in Antwerp at the Veranda Restaurant with Chef Davy Schellemans. The menu and pairings were as follows:
First Course: Pea and rhubarb soup with mackrel and fennel appetizer
Beer: Oud Beersel Oude Geuze Vieille (2013)
Second Course: Blue shrimp with rhubarb, radish, and mustard greens
Beer: 3 Fonteinen Hommage (2013)
Third Course: Salmon with pomegranate, apple, citroenschile, sorrel, and occa
Beer: Cantillon Saint Lamvinus
Fourth Course: Ravioli with ricotta cheese, bacon, asparagus, and dandelion
Beer: Girardin Oude Lambiek
Fifth Course: Sole fish, ratte potato, artichoke, and Parmesan cheese
Beer: Boon Vat 44 (2010)
Sixth Course: Raspberry with herb ice cream, thyme meringue, lemon-ginger tea, and grapefruit
Beer: De Cam Kriekenlambiek (2009)
Second Edition: October 17-19, 2014
The second edition of the Amuse Gueuze event took place again in Antwerp at the Colonia with chef team Loes and Krikke. The menu and pairings were as follows:
First Course: Rosemary Crackers with fleur de sel and arancini with aioli.
Beer: Boon 18-month Oude Lambiek
Second Course:Zeeuwse Mussels, Ras el hanout, potatoes, pickled lemons and green olives
Beer: Tilquin Quetsche
Third Course:Mushrooms, Porcini mushroom cream sauce, arugula and grilled polenta, Piedmont hazelnuts
Beer: Hanssens Oude Geuze
Fourth Course: Barbecue pork belly, parsnip, cream of smoked pumpkin, marinated red cabbage
Beer: 3 Fonteinen Oude Geuze Golden Blend
Fifth Course: Baked wild duck breast, five-spice blend, beetroot, celeriac, radishes, and pickled radish
Beer: Oud Beersel Oude Kriek Vielle
Sixth Course: Vintage Wissant cheddar with fig mustard and sourdough toast
Beer: Cantillon Iris
Third Edition: March 12-14, 2015
The third edition of Amuse Gueuze took place in Leuven at Het Land aan de Overkant. The menu and pairings were as follows:
First Course: Olive, lemon, halibut, chicken, keffir
Beer: Oud Beersel Oude Geuze Vieille (2013)
Second Course: Smoked eel, daikon, blood oranges, sour cream, hibiscus
Beer: Mikkeller Spontan Beetroot
Third Course: Young leek, watercress, goat cheese, oregano
Beer: Oud Beersel Oude Lambiek
Fourth Course: Octopus, radishes, bouillon of grilled vegetables
Beer: Timmermans Oude Kriek
Fifth Course: Sausage, white cabbage, roasted onion, vogelmuur
Beer: 3 Fonteinen Oude Geuze
Sixth Course: Mango, cacao nibs, crème Catalan, frozen yoghurt
Beer: Cantillon Fou' Foune
Fourth Edition: November 26, 28, and 29, 2015
The fourth edition of Amuse Gueuze took place in Ghent at De Superette . The menu and pairings were as follows:
First Course: Bread nugget with cream cheese, sauerkraut, whelks, and mayonnaise
Beer: Moriau Gueuze
Second Course: Kale, apple, and camelina
Beer: Timmermans Oude Geuze
Third Course: Squid, red onion, and verbena
Beer: Cantillon Rosé de Gambrinus
Fourth Course: Onion, Pas de Rouge (cow's milk cheese), buckwheat
Beer: 3 Fonteinen Jonge Lambiek
Fifth Course: Beef, rose hip, berries
Beer: Hanssens Oude Kriek Scharbeekse
Sixth Course: Quince, yacón
Beer: Lindemans SpontanBasil
References
- ↑ Amuse Gueuze, http://amusegueuze.com/