Pre-order online until THU Apr 8, 10pm
Pick up on FRI Apr 9, 6-7:30pm
Over the past two decades, craft breweries have elevated beers from the world of keg parties & sporting events onto a level playing field with fine wines. Join French Chef Francoise Briet, for a unique menu showcasing a range of locally craft beer and apple cider through her modern and creative French bistro cuisine.
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Lyonnaise Warm Cabbage Salad
A gourmet, warm winter salad of finely sliced white cabbage topped with grilled bacon (or apple for vegetarians), cubes of cheese, beer-caramelized pecans, and a vinaigrette of Dijon grainy mustard, Scottish beer jelly and apple cider vinegar.
Saison, Black Garlic & Parmesan Chicken
Local craft beer and Asian black garlic meet French techniques and Italian flavours in this signature dish. Fermented black garlic is popular in Asia as much for its umami-rich, balsamic-like flavour profile as its health benefits. Chef Francoise pairs locally-produced black garlic with Great Lakes Brewery’s Barrel-Aged Saison and Parmigiano to create a flavourful, creamy sauce for juicy, crispy-skinned roasted chicken thighs. Served with a delicate rice pilaf flavoured with caramelized shallot-infused apple cider.
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IPA Caramelized Pineapple & Tofu Stir Fry
The sweetness of caramelized pineapple marries with the hoppy notes of Black Oak’s 10 Bitter Years Imperial IPA in this French-Asian fusion dish. Shallots, mushrooms, zucchini, orange and yellow peppers, savoy cabbage and tofu are stir fried in a distinctive sweet and sour sauce. Served with a delicate rice pilaf flavoured with caramelized shallot-infused apple cider.
Banana Rum Cake with Beer Caramel
Banana bread elevated with the warm notes of Cuban rum and a luscious caramel sauce infused with Great Lakes’s Canuck Pale Ale, with a dollop of Icelandic Skyr yogurt for freshness and tang.
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Chicken, Vegetarian, or 1/2+1/2
Beer Bistro Dinner — $48 for 2 • $90 for 4
ORDERING FOR THIS EVENT IS NOW CLOSED. PICK-UP IS FRI 6-7:30PM
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Hailing from Burgundy, and former Chef for the General Consulate of France in Toronto, Chef Francoise Briet is intimately familiar with wine as an ingredient and accompaniment to French cuisine. However, since moving to Canada, she has discovered that craft beers offer an even larger palette of flavours to work with: from tart Sour and fruity Brett beers, to complex IPAs, smoky porters, rich stouts and layered barrel-aged lagers. Over the past few years this revelation has grown into a passion and business — Malty and Hoppy Delicacy — a company that uses Ontario craft beer to create small-batch jellies, jams, mustards and other beer-based artisanal products.
