Blue Moon Belgian White as a Welcome beer
Last week I had the pleasure of attending a Holiday Beer Dinner at Blue Moon Brewing Company’s RiNo Brewery. The dinner consisted of four courses, each paired with a different beer, created by Executive Chef Darrell Jensen and Head Brewmaster Jon Legnard. This event was by invitation only, but I wanted to share a little bit about it, as I was so impressed with the quality and imagination of the food and beer pairings.
Upon receiving the invitation I assumed I would have to decline, as I am vegetarian, and I was not able to eat three of the four courses. But much to my surprise and delight, I was told that they would be happy to accommodate my dietary needs, which was greatly appreciated. It was all very well done and so delicious!
To start, a plate of Falafel bites, paired with a Saison (pictured above). This was substituted for Polentina soup.
Next up was some Israeli Cous Cous and a Mango Wheat; it’s the same as the carnivore dish, only without the Harissa Shrimp on top. The Mango Wheat is a must; it is bursting with fresh mango flavor!
For the main course: Pad Thai with a Smoked Porter, served to the vegetarian attendees instead of Roast Tenderloin with Smoky Sauce.
Burnt Caramel Pudding with Foreign Export Stout, a collaboration with Hogshead Brewery (Denver). This pairing was amazing!
While these specific dishes aren’t on Blue Moon’s menu, I can tell you the chef does a fantastic job, and you’ll find many other tempting items on the standard food menu, including daily specials. And the beer menu at the brewery is quite extensive and offers a variety of different styles, as you can see from this post.
If you haven’t yet checked out the new digs at Blue Moon RiNo, put it on your to-do list ASAP!
