Something special is coming up on Sunday – it’s so special it’s “to die for,” and luckily there are a few tickets left, so grab them quick. Yet again, there’s something brewing down in Long Beach – but for this 11th installment of Dionicess, you can forget it being holiday themed, and instead Walking Dead themed. Zombie themed. What-have-you.
To match, the series has been temporarily renamed as “Die”-nisis and will be serving food to accommodate their vision, including food and beer inspired by corpses, skeletons, brains and all of the above. Though they say it’s a 5-course dinner, if you’re familiar at all with their events, you know there will be some extras.
You may be familiar with the Dionicess series bynow, or perhaps not.
Whatever the case, it’s time to get (re-)acquainted for the tenth installment of pairing sessions, because the boys are about to bring you an extravaganza of aged beers and foods for your enjoyment.
Yes, you’ll have to venture to Long Beach for this special event, but let’s be honest: There’s really no better reason to do so than Beachwood BBQ. At an all-inclusive $80 with 5 pairings and the proceeds going to Real Medicine Foundation, you know this particular summer Sunday will be more than worth it.
Some intel to get you excited:
The base beer by Julian of Beachwood BBQ is high-gravity and contains Green Cardamom and was fermented with a bunch of Blackstrap Molasses. Jeff Duggan of Portola Coffee Lab was given a sample of this base beer in order to craft a coffee that would lend the beer an “Armenian coffee” note. These beans were then placed in the beer a few days ago. Soon, oak chips that have been soaked in 25-year-old Armenia Cognac will be used to age the beer in time for the event. And the resulting product, dubbed “System of a Stout,” will be an exclusive to Dionicess X for the series’ tenth anniversary and for your tasting pleasure.
You’ll have Gev Kazanchyan, a public health professor; Randy Clemens of Sriracha Cookbook fame; Dave Watrous, “The Guezehound” of Beachwood BBQ; Gabe Gordon, Executive Chef of Beachwood and Julian Shrago, Brewmaster of Beachwood to guide the way. Because you’d expect nothing short of the experts to impart knowledge and tastes to your palate, now wouldn’t you?
Basically, everything you’ll be enjoying on this evening will have undergone an aging process of some sort – whether beer or food. And there will be a couple goodies to take home with you, such as a specially-bottled, limited edition Bourbon Barrel Aged Chile Sauce. Talk about swag.
Tickets are almost sold out, so it’d be a good idea not to sleep on this one and reserve your seats now… I’ll see you there.
I’m always game for a Dionicess event. What that means is, pairings of top-notch brews with delicious food. But this time, the ante has been upped and the result looks toÂ surpass anyone and everyone’s expectations.
Late February’s extravaganzaÂ yields not one meal but two – in the same day. It’s Placentia-based Famille Rue’s brewery, The Bruery, taking center stage at The Foundry on Melrose. I think the only way to do justice to this amazing event is toÂ go for all 10 courses and make a day of it, because $115 is sooo worth Chef Greenspan’s amazing food, alone.
And the beer. At this event, only, will you be able to experience 2 beers not normally distributed past The Orange Curtain plus 3 others that are limited release or non-release special edition brews. The Bruery is one of my favorite local breweries – or anywhere – and along with their Provisions store, ties my dentist as the most common reason I will make a drive to Orange County.
Take a gander at the menu below for what is in store on this day:
Duck Breast â€œReubenâ€ / mustard / sauerkraut (Rugbrod)
Dark Chocolate Crepes / burnt orange marmalade / cinnamon and nutella ice cream (Very Rare Dessert Beer)
If you have scheduling conflicts and must only go to either lunch or dinner, separate pricing options are available. So go forth and reserve your space now, because spots will fill up! And do report back so I can live vicariously. Loves are loves,Â and this love of beer and food unfortunately conflicts with my love of snowboarding (I’ve committed to Colorado).
Sunday, February 27, 2010
Tickets: Lunch – $45 (1 PM) Dinner – $85 (6 PM) Both (no repetition in course or brew) – $115
The Foundry on Melrose 7465 Melrose Avenue. Los Angeles, CA 90046
Dogfish Head, the Delawarean brewery that commands great enthusiasm amongst anyone who loves beer, is trekking to the West Coast this October for what promises to be an epic dinner. This beer dinner, the first with Dogfish Head in Los Angeles,Â will be held at none other than Chef Eric Greenspan’s The Foundry on Melrose. I can only guess that the personalities alone at the helm of this event will provide ample entertainment to pair with your…well, pairings.
On that Sunday afternoon, expect 5 award-winning Dogfish Head ales paired expertly with 5 of The Foundry’s dishes. Guiding you will be Bryant Goulding, Dogfish Head West Coast Sales Manager and Brewery Rep; Gev Kazanchyan, hospitality professor; Randy Clemens, certified beer judge and celebrity chef Eric Greenspan, himself. The $79 price point is all-inclusive and quite a steal for 5 courses with pairings.Â
Space is very limited, so be sure to get your tickets now! I’ll see you there.
Oh yes, they did. Let’s put away all niceties and put on the gloves, shall we? Beer geeks and vinos (or shall we say brewmasters and master sommelier?) will be going head to head this coming weekend at College of the Canyons to determine just which – beer or wine – goes better with food. Guiding you will be Gev Kazanchyan – who is a Professor of Culinary Sanitation, Environmental Health, Food Safety atÂ College of the Canyons, Cal State University Northridge and El Camino College.
Expect three rounds of pairings – cheese, entree and dessert paired to wine and beer, each – during which you are the judge. Experts will give you the run-down on each dish and paired wine and beer before you taste. To keep things on an even playing field, price points for beer are limited to $35 per bottle and $45 per bottle of wine. Carefully complete your scorecard because it ultimately determines the winner. Heading the wine pairings will be Elizabeth Schweitzer, the only master sommelier in Los Angeles and 1 ofÂ 8 female master sommeliers on EarthÂ – as well as fellow tastemasters of her choosing.
What better way to celebrate and benefit a charity like Real Medicine FoundationÂ than to pair pizzas with beer? Real Medicine is a charity which provides humanitarian support to people affected by disaster, post-war, and poverty – and Gev Kazanchyan & Stone Brewing Co. led the charge for their benefit one Sunday afternoon at Citysip, a local wine bar located in Echo Park on Sunset. The result was an impressive $1000 check towards research whereby we guests tasted delicious beers with pizzas delivered fresh every single round by Tomato Pie.
We started out with a palate cleanser – Stone Levitation Ale. I don’t know if it’s so much a palate cleanser so much as a beer that simply tastes good. But sure, it’s not heavy – still is a Stone (i.e. strong) brew so it has some weight to it -Â and therefore, a good beer to whet the senses.
The first Tomato Pie pie came out, which was of a breakfast sort with bacon, sausage, spinach, white onion and egg as toppings. I can usually eat breakfast any time of day yet – lo and behold – I had been sleeping on a cemetery lawn a few hours prior. It seemed a proper way to wake amongst the dead. But Stone’s Smoked Porter is one of my favorite beers, and it was a nice, rich start to the tasting and matched the sausage on the pizza well.