Amuse Gueuze: Difference between revisions
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[[Home#Lambic_Events|← Lambic Events]] | [[Home#Lambic_Events|← Lambic Events]] | ||
[[File:LogoAmuseGueuze.png|300px|right]] | [[File:LogoAmuseGueuze.png|300px|right]] | ||
'''Website (Dutch):''' http://www. | '''Website (Dutch):''' http://www.amusegueuze.com <br> | ||
'''Facebook:''' https://www.facebook.com/amusegueuze/timeline <br> | '''Facebook:''' https://www.facebook.com/amusegueuze/timeline <br> | ||
<br> | <br> | ||
==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 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> | 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.<ref name=Amuse> Amuse Gueuze, [http://amusegueuze.com/ http://amusegueuze.com/] </ref> | ||
==First Edition: May 2-4, 2014== | ==First Edition: May 2-4, 2014== | ||
[[File:AmuseGueuzeMenu1stEd.jpg|file|thumb|right|Amuse Gueuze Menu, 1st Edition Source: [http://amusegueuze.com/ Amuse Gueuze]]] | [[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 | 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> | ||
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==Second Edition: October 17-19, 2014 == | ==Second Edition: October 17-19, 2014 == | ||
[[File:AmuseGueuzeMenu2ndEd.jpg|file|thumb|right|Amuse Gueuze Menu, | [[File:AmuseGueuzeMenu2ndEd.jpg|file|thumb|right|Amuse Gueuze Menu, 2nd 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 | 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. <br> | '''First Course:''' Rosemary Crackers with fleur de sel and arancini with aioli. <br> | ||
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==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== | ||