Tonight, Chef Roe DiLeo oversees her first beer dinner since her return to The Libertine Bar, and her creations will be paired with offerings from the Lyons, Colorado, brewery Oskar Blues -- including a two-year-old Ten Fidy for fans of cellared beers. Read on for the full menu.
Appropriate that the dinner would be this week, as yesterday was National Canned Craft Beer Day, if our sister paper in Denver is to be believed. Oskar Blues, creator of Dale's Pale Ale, is perhaps best known for being part of the vanguard of craft brewers to offer their products in cans; in fact, the brewery doesn't bottle at all. Cans are starting to lose the stigma in the beer world, and if canning equipment weren't so expensive for small brewers, they'd have surely all but replaced the bottle. They're lighter, making shipping the product more earth-friendly, and more convenient for outdoors activities. And cans are better at preserving beer, as they are light-proof and don't have the possibility of oxygen seeping in through a loose bottlecap.
Seats for the 7 p.m. dinner are $50 per person and available at the bar or by calling 214-824-7900.
Or you could win a pair and go for free.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Update: Contest is over. Congratulations to Daniel M, and thanks for the art history lesson.
Share your best or worst story about being canned or canning someone or anything canny in the comments and you can win a pair of tickets. The winner will be chosen at 3 p.m., and notified shortly thereafter. Be sure to log in to our comment system with a valid email address or Facebook or twitter profile, and keep an eye on your inbox.
1st course: Fried oysters with horseradish mignonette, celery confit pickled beets and swiss chard root. Paired with Dale's Pale Ale.
2nd course: Hot roasted pear soup with a Staffordshire bleu cheese croquette. Paired with Mama's Lil Yella Pils.
3rd course: Radicchio and arugula salad with roasted grapes, pancetta and gruyere cheese in a molasses dressing. Paired with Ten Fidy.
4th course: Roasted Quail stuffed with bacon braised Brussels sprouts, caramelized onion puree and sweet potato pecan butter. Paired with Old Chub.
5th course: Lemongrass and grapefruit panna cotta with mini vanilla puff pastry. Paired with G'Knight