Heads up, playaz... If you don't know, now you know.... Masumoto Peach Harvest Beer Dinner 2013 Cliff's Edge Restaurant in Silverlake (3626 W. Sunset Blvd, Los Angeles, CA 90026) Wednesday, August 7th, 2013 @ 7:30 PM (cocktail reception, with seated dinner at 8:00 PM; pre-party bottle-share and bar drinks at 6:00 PM) $75 + tax & gratuity Reservations required On Wednesday, August 7th, some friends and I are putting on a Peach Harvest Beer Dinner at Cliff's Edge's Restaurant in Silverlake to celebrate the culmination of our third year of adventures with delicious Masumoto organic peaches and nectarines in the world of craft beer. This will be a private, 5-course meal prepared by Cliff's Edge Chef Vartan Abgaryan and Culinary Cocktail Mixologist Matt Biancaniello, who have designed the 5-course menu with food and drink pairings to feature Masumoto Family organic peaches and nectarines in every sip and bite. We held a very small dinner for the same occasion last year, and it proved to be an incredible, uniquely intensive and immersive experience. This year, we have the opportunity to open up the party to a few more people, and there are a few tickets still left. If you are interested in attending, BM me for information about making a reservation. I have every expectation that this year's dinner event will be even better than last year's, so if you are a lover of craft beer or great food or especially delicious peach beers, I would highly encourage you to attend. It's going to be fantastic. The price is $75/person, plus tax and gratuity, which covers the 5-course meal plus drink pairings (vegetarian option available). This year's event will begin on Wednesday, August 7th at 7:30 PM with a cocktail reception, with dinner to follow at 8:00 PM. Cliff's Edge is in Silverlake at 3626 W. Sunset Blvd, Los Angeles, CA 90026. Just for a little background, for the past several years, I have organized a small team of beer lovers to acquire and distribute Masumoto fruit to our brewer friends, in an effort to initiate increased production of wonderful peach beers. Our fruit has been used to create beers like Lost Abbey's Veritas 010, Veritas 011, and Box Set Track #11: "The Devil Went Down to Georgia", as well as The Bruery's Sour in the Rye with Peaches, and underground legends like Greenhill Brewery Chat Flou! and Hoparazzi Mission Impecheable. This dinner will feature some of these, as well as other craft beers and cocktails, all made with this same Masumoto fruit. It will offer not only an intensive focus on a single spectacular ingredient, but also a glimpse at the diversity possible when different artisan producers design their creations to showcase different facets of that same core component. Finally, as Cliff's Edge is graciously closing down their entire dining room for our event, I’ll just add that you can feel free to arrive as early as their regular opening time at 6:00 PM to join in on some “pre-game” drinks in an informal bottle-share featuring additional peach beers that we all bring in (if you have any, please contribute!), or by purchasing one of the delightful market-driven cocktails made by Matt Biancaniello at the bar. His drinks are amazing. Please let me know if you have any questions.
Wish I had the monies for this, saw a demo of Matt on how to make Farmer's Market fresh cocktails & the man is sheer genius!!
Is this a ruse set up to capture Haveuseenmycellar and extract his closet full of white whalez? Don't do it chussain - it's a twap!!!
1st course: PEACH CRUDO scallop, creme fraiche, lemon, harissa, thyme - paired with Craftsman Brewing Co. Project #1 young sour peach beer - also paired with Craftsman Brewing Co. Angelino Weisse w/ Le Grand Nectarine reduction syrup 2nd course: PEACH TART goat cheese, honey, chili, shiso - paired with Greenhill Brewery Chat Flou! 2012 1/2 3rd course: PEACH GAZPACHO nectarine, almonds, burnt croutons, basil, olive oil - paired with Hoparazzi Brewing Co. Mission Impecheable 2011 4th course: HERITAGE PIG peach bbq, nectarine, mustard seeds, red onion, herbs - paired with The Bruery Sour in the Rye Peach 5th course: ROASTED PEACH nectarine caramel, crisp topping, mint, vanilla ice cream - paired with The Lost Abbey Box Set Track #11: Devil Went Down to Georgia And we also had a couple of special cocktails made for the dinner, one with a Peach shrub, aloe vera, rhubarb, scorpion salt, and shiso leaf, and the other with fresh peach juice and cotton candy grapes. Both were fantastic. The menu as a whole was pretty damn delicious. The scallops were unbelievably delicate and luscious, particularly when in a full bite with all of the components of that dish (thyme really held it all together). The Angelino Weisse with Le Grand Nectarine reduction was probably the consensus favorite (or at the very least, the most surprisingly awesome) drink of the night, enjoyed by beer nerd sourheads and non-sourheads alike. The peach tart with Chat Flou! was one of the showstopper pairings, in my opinion, with the brightly acidic beer bringing just the right amount of edge to cut through the rich and creamy cheese. The gazpacho was really great, with the burnt croutons melding perfectly with the licorice-y purple basil to bring some heft and depth to the dish so it cold stand up to the intensity of the Mission Impecheable. And in the other showstopper pairing, the heritage pig was incredibly soft, rich, and unctuous, which paired amazingly well with the rustic flavors in the Sour in the Rye Peach (the mustard seeds and paprika were key here). The roasted peach and Track 11 were fittingly indulgent night caps to knock out anyone left standing. On top of this, we had a lovely little pre-party that extended into the dinner (running in parallel, just in case anyone got bored-- yeah right), with "extracurricular" beers like Lost Abbey Veritas 010 on tap, another vintage of Chat Flou, Cantillon Fou Foune, Lost Abbey Track #2, Hangar 24 Chandelle, The Bruery White Chocolate, Lost Abbey Veritas 011, and a few other bottles include several cool homebrews. Then there were the fabulous mixed drinks from Matt Biancaniello at the bar. (This man is a genius. No hyperbole.) It was an overwhelming and fitting capper to another great peach harvest season. Let's do it again next year!
Don't forget that strawberry cheesecake homebrew. I shit you not...smelled and tasted like cheesecake! Good thing I brought extra glasses to hold the three beers I was drinking simultaneously with each course. Also +1 to Mark pairing that Berliner w/ the nectarine syrup...freaking amazing. I hope we can get him to make more! Also was cool to have Chat Flou! in both keg and 3 liter bottle form. I think the fruit held up better in the bottle. And that homebrew guezue that looked like it had been stored under someone's house for years was pretty amazing. I think that was another Jeramiah concoction.
