Beer Dinner Recap: Cafe Ommegang’s ‘Festive Harvest’

If you missed Café Ommegang’s Festive Harvest Dinner, don’t fret. There will lots more Great Beer Deserves Great Food action in the future.  For now, let’s just savor the memories…

First Course: Fresh cherry tomatoes, roasted in balsamic & honey with toasted sesame seeds on a bed of fresh greens. Paired with Ommegang’s Abbey ale. 

This dish was a play on a Candied Apple, using a candied balsamic vinegar coating over top of cherry tomatoes, paired with the Abbey ale.  The sweetness of the tomato and the dark balsamic flavors from the coating paired well with Abbey ale’s full bodied flavors, highlighting the sweetness of the ale’s  licorice root and star anise.

Second Course: Harvest salad with radicchio and spinach, topped with grapes, dried apricots, raisins, and pine nuts in a citrus vinaigrette. Paired with Ommegang’s Witte ale. 

The contrast of sweet fruits and bitter radicchio created a beautiful balance,  like hops and malts in the fine Ommegang Witte.  The salad’s citrus vinaigrette payed homage to the orange peel and coriander in the Witte.  Overall, the pairing was pretty radicchio.

Third Course: Sweet pear & savory parsnip soup made and paired with Ommegang’s Hennepin ale.

An Ommegang cafe staff favorite.  A warm soup made with pears and parsnip.  An elegant balance of sweet and savory, the pear and parsnip soup was slightly sweet with a delicate balance of spices, supported by using the Hennepin ale in the preparation of the dish.  The soup paired with the Hennepin ale, which gave the dish a perfect compliment, finishing the soup with a light ginger taste and dry finish.

Fourth course: Chicken stuffed w/ walnuts apples and brie Paired with Duvel Rustica.

This entrée was paired with our new Duvel Rustica.  Stuffed chicken had a combination of savory and sweet flavors, varying from an aromatic brie, to a sweet, soft apple, to a slight crunch from the walnuts, served over a bed of carrots, red onion, and parsnip.  Vegetables were roasted with Duvel Rustica and were positioned on the plate to look like a pile of leaves for an extra fall touch.  A delicious butternut squash pilaf in accompanied the chicken and roasted vegetables. While each component of the dish was delicious by itself, it came together as a whole when all parts were combined, along with the Duvel Rustica.

Dessert: Forest fruit pie paired with Rare Vos

A delicious flaky pie with blackberries, raspberries and blue berries, topped with a whipped cream made with Three Philosophers.  The sweetness of the berries paired well with the caramel malt flavors.  The slightly peppery finish of the Rare Vos made the dish a delicious blend of sweet and spicy.

Look out for more Café Ommegang & Great Beer Deserves Great Food dinner announcements on

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