Halifax Gastonomic Delights
On Thursday, February 11, I once again found myself in the wonderful city of Halifax and in Brussels Restaurant and Brasserie for yet another beer dinner. Brussels is owned and operated by Boris and Ken and managed by Ivan Nickerson and boasts the wonderful culinary skills of Chef Garwin. I thought I share both the menu and my comments with you.
1st Course - Tri-coloured Belgian beet salad, tossed in a light Chimay honey lime dressing and served with Chimay White. Not a bad match overall. There was some goat cheese in the salad that was cut beautifully by the Chimay but I found the bitterness of the field greens to linger just a touch too long.
2nd Course - Beer Braised duck confit crostini served with black currant Cumberland sauce served with Hobgoblin. This to me was an outstanding pairing. The duck was soft and not overly rich. The crostini brought a little more malt body in the Hobgoblin and sweetness of the black currant sauce was fully complemented by the subtle sweetness of the beer.
3rd Course - Leg of Rabbit braised in Erdinger and served with Potato Squash gratin, seasonal vegie bundles topped with a smoked tomato sauce. The rabbit was excellent and tender. Well seasoned and complemented the Erdinger Weissbier perfectly. There was absolutely no contrasting flavours. The side dishes were also matched well with the beer.
4th Course - Gaufre Brussels - Homemade Belgian waffle served with a Fruli strawberry gelato and drizzled with chocolate sauce. We paired this one with Garrison's Winter Warmer. A beautiful way to wrap up the evening. The waffle was fairly light and was a delight to eat. The Garrison's Winter Ale was outstanding - a little higher in alcohol which cut the coldness of the weather. Spiced nicely with cinnamon and nutmeg, it warmed you ever so slightly. The finish was surprisingly smooth and easy to drink. Well done Garrison!
Another fantastic night put on by the Hamachi Group of Restaurants. Thanks to everyone who attended.
Cheers
1st Course - Tri-coloured Belgian beet salad, tossed in a light Chimay honey lime dressing and served with Chimay White. Not a bad match overall. There was some goat cheese in the salad that was cut beautifully by the Chimay but I found the bitterness of the field greens to linger just a touch too long.
2nd Course - Beer Braised duck confit crostini served with black currant Cumberland sauce served with Hobgoblin. This to me was an outstanding pairing. The duck was soft and not overly rich. The crostini brought a little more malt body in the Hobgoblin and sweetness of the black currant sauce was fully complemented by the subtle sweetness of the beer.
3rd Course - Leg of Rabbit braised in Erdinger and served with Potato Squash gratin, seasonal vegie bundles topped with a smoked tomato sauce. The rabbit was excellent and tender. Well seasoned and complemented the Erdinger Weissbier perfectly. There was absolutely no contrasting flavours. The side dishes were also matched well with the beer.
4th Course - Gaufre Brussels - Homemade Belgian waffle served with a Fruli strawberry gelato and drizzled with chocolate sauce. We paired this one with Garrison's Winter Warmer. A beautiful way to wrap up the evening. The waffle was fairly light and was a delight to eat. The Garrison's Winter Ale was outstanding - a little higher in alcohol which cut the coldness of the weather. Spiced nicely with cinnamon and nutmeg, it warmed you ever so slightly. The finish was surprisingly smooth and easy to drink. Well done Garrison!
Another fantastic night put on by the Hamachi Group of Restaurants. Thanks to everyone who attended.
Cheers
posted by Roger Mittag at
12:03 PM
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