Difference between revisions of "Amuse Gueuze"
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==Overview== | ==Overview== | ||
| − | Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blereau. The goal is to travel throughout the various provinces and areas of Belgium presenting a seasonal | + | Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blereau. The goal is to travel throughout the various provinces and areas of Belgium presenting a seasonal meal made from local ingredients while pairing it 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. <ref name=Amuse> Amuse Gueuze, [http://amusegueuze.com/ http://amusegueuze.com/] </ref> |
==First Edition: May 2-4, 2014== | ==First Edition: May 2-4, 2014== | ||
Revision as of 22:35, 2 February 2015
Website (Dutch): http://www.amuseueuze.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 is to travel throughout the various provinces and areas of Belgium presenting a seasonal meal made from local ingredients while pairing it 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 in Antwerp with Chef Davy Schellemans. The menu and pairings were as follows was 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 CamKriekenlambiek (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 was 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 will take place in Leuven at Het Land aan de Overkant. The menu has not yet been announced.
References
- ↑ Amuse Gueuze, http://amusegueuze.com/