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Created page with "__NOTOC__ ← Lambic Events right '''Website (Dutch):''' [www.amuseueuze.com www.amusegueuze.com] <br> '''Facebook:''..."
__NOTOC__
[[Home#Lambic_Events|← Lambic Events]]
[[File:LogoAmuseGueuze.png|300px|right]]
'''Website (Dutch):''' [www.amuseueuze.com www.amusegueuze.com] <br>
'''Facebook:''' https://www.facebook.com/amusegueuze/timeline <br>
<br>
==Overview==
Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blerau. The goal is to travel throughout the various provinces and areas of Belgium presenting a seasonal dish 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==
[[File:AmuseGueuzeMenu1stEd.jpg|file|thumb|right|Amuse Gueuze Menu, 1st Edition Source: [http://amusegueuze.com/ Amuse Gueuze]]]
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 <br>
'''Beer:''' [[Oud_Beersel_Oude_Geuze_Vieille|Oud Beersel Oude Geuze Vieille ]](2013)<br>
'''Second Course:''' Blue shrimp with rhubarb, radish, and mustard greens <br>
'''Beer:''' [[3_Fonteinen_Hommage|3 Fonteinen Hommage]] (2013)<br>
'''Third Course:''' Salmon with pomegranate, apple, citroenschile, sorrel, and occa <br>
'''Beer:''' [[Cantillon_Saint_Lamvinus|Cantillon Saint Lamvinus]] <br>
'''Fourth Course:''' Ravioli with ricotta cheese, bacon, asparagus, and dandelion <br>
'''Beer:''' [[Girardin_Oude_Lambiek|Girardin Oude Lambiek]] <br>
'''Fifth Course:''' Sole fish, ratte potato, artichoke, and Parmesan cheese <br>
'''Beer:''' [[Vat_44_Monoblend|Boon Vat 44]] (2010) <br>
'''Sixth Course:''' Raspberry with herb ice cream, thyme meringue, lemon-ginger tea, and grapefruit <br>
'''Beer:''' [[De_Cam_Geuzestekerij_Kriek_Lambiek_De_Cam|De CamKriekenlambiek]] (2009) <br>
==Second Edition: October 17-19, 2014 ==
[[File:AmuseGueuzeMenu2ndEd.jpg|file|thumb|right|Amuse Gueuze Menu, 1st Edition Source: [http://amusegueuze.com/ Amuse Gueuze]]]
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. <br>
'''Beer:''' [[Boon_Oude_Lambiek|Boon 18-month Oude Lambiek]] <br>
'''Second Course:'''Zeeuwse Mussels, Ras el hanout, potatoes, pickled lemons and green olives <br>
'''Beer:''' [[Oude_Quetsche_Tilquin_à_l'Ancienne|Tilquin Quetsche]] <br>
'''Third Course:'''Mushrooms, Porcini mushroom cream sauce, arugula and grilled polenta, Piedmont hazelnuts <br>
'''Beer:''' [[Hanssens_Oude_Geuze|Hanssens Oude Geuze]] <br>
'''Fourth Course:''' Barbecue pork belly, parsnip, cream of smoked pumpkin, marinated red cabbage <br>
'''Beer:''' [[3_Fonteinen_Oude_Geuze_Golden_Blend|3 Fonteinen Oude Geuze Golden Blend]] <br>
'''Fifth Course:''' Baked wild duck breast, five-spice blend, beetroot, celeriac, radishes, and pickled radish <br>
'''Beer:''' [[Oud_Beersel_Oude_Kriek_Vieille|Oud Beersel Oude Kriek Vielle]] <br>
'''Sixth Course:''' Vintage Wissant cheddar with fig mustard and sourdough toast <br>
'''Beer:''' [[Cantillon_Iris|Cantillon Iris]] <br>
==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==
<references />
[[Home#Lambic_Events|← Lambic Events]]
[[Home#Lambic_Events|← Lambic Events]]
[[File:LogoAmuseGueuze.png|300px|right]]
'''Website (Dutch):''' [www.amuseueuze.com www.amusegueuze.com] <br>
'''Facebook:''' https://www.facebook.com/amusegueuze/timeline <br>
<br>
==Overview==
Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blerau. The goal is to travel throughout the various provinces and areas of Belgium presenting a seasonal dish 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==
[[File:AmuseGueuzeMenu1stEd.jpg|file|thumb|right|Amuse Gueuze Menu, 1st Edition Source: [http://amusegueuze.com/ Amuse Gueuze]]]
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 <br>
'''Beer:''' [[Oud_Beersel_Oude_Geuze_Vieille|Oud Beersel Oude Geuze Vieille ]](2013)<br>
'''Second Course:''' Blue shrimp with rhubarb, radish, and mustard greens <br>
'''Beer:''' [[3_Fonteinen_Hommage|3 Fonteinen Hommage]] (2013)<br>
'''Third Course:''' Salmon with pomegranate, apple, citroenschile, sorrel, and occa <br>
'''Beer:''' [[Cantillon_Saint_Lamvinus|Cantillon Saint Lamvinus]] <br>
'''Fourth Course:''' Ravioli with ricotta cheese, bacon, asparagus, and dandelion <br>
'''Beer:''' [[Girardin_Oude_Lambiek|Girardin Oude Lambiek]] <br>
'''Fifth Course:''' Sole fish, ratte potato, artichoke, and Parmesan cheese <br>
'''Beer:''' [[Vat_44_Monoblend|Boon Vat 44]] (2010) <br>
'''Sixth Course:''' Raspberry with herb ice cream, thyme meringue, lemon-ginger tea, and grapefruit <br>
'''Beer:''' [[De_Cam_Geuzestekerij_Kriek_Lambiek_De_Cam|De CamKriekenlambiek]] (2009) <br>
==Second Edition: October 17-19, 2014 ==
[[File:AmuseGueuzeMenu2ndEd.jpg|file|thumb|right|Amuse Gueuze Menu, 1st Edition Source: [http://amusegueuze.com/ Amuse Gueuze]]]
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. <br>
'''Beer:''' [[Boon_Oude_Lambiek|Boon 18-month Oude Lambiek]] <br>
'''Second Course:'''Zeeuwse Mussels, Ras el hanout, potatoes, pickled lemons and green olives <br>
'''Beer:''' [[Oude_Quetsche_Tilquin_à_l'Ancienne|Tilquin Quetsche]] <br>
'''Third Course:'''Mushrooms, Porcini mushroom cream sauce, arugula and grilled polenta, Piedmont hazelnuts <br>
'''Beer:''' [[Hanssens_Oude_Geuze|Hanssens Oude Geuze]] <br>
'''Fourth Course:''' Barbecue pork belly, parsnip, cream of smoked pumpkin, marinated red cabbage <br>
'''Beer:''' [[3_Fonteinen_Oude_Geuze_Golden_Blend|3 Fonteinen Oude Geuze Golden Blend]] <br>
'''Fifth Course:''' Baked wild duck breast, five-spice blend, beetroot, celeriac, radishes, and pickled radish <br>
'''Beer:''' [[Oud_Beersel_Oude_Kriek_Vieille|Oud Beersel Oude Kriek Vielle]] <br>
'''Sixth Course:''' Vintage Wissant cheddar with fig mustard and sourdough toast <br>
'''Beer:''' [[Cantillon_Iris|Cantillon Iris]] <br>
==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==
<references />
[[Home#Lambic_Events|← Lambic Events]]