“Let’s just say that I became a chef despite the fact that mine was a tuna-casserole kind of family,” says Chef Dean Dupuis, the man whom renowned chef Robert Wiedmaier has entrusted with Mussel Bar & Grille at REVEL, his first venture outside the Washington, DC area, where he is the undisputed king of Belgian cuisine. Chef Dupuis has crafted an expansive menu featuring staples of Belgian cuisine: mussels, duck, crepes and more, all paired with a fine Belgian or Belgian-style Ale.First Course: Duvel, Belgium’s iconic golden ale, will accompany a dish named “Devil” to not only play on Duvel’s namesake origin, but to enliven the pallets of dinner-goers with green chile, gruyere cheese and bacon gougeres.
Second Course: “Mussels&Grits” a concoction of Penn Cove Mussels, slow poached 62-degree egg, cloth bound cheddar and Falls Mill grits with spicy harissa oil. Pairing with this delicacy will be paired with Ommegang’s Hennepin Farmhouse ale spiced with ginger, orange peel, coriander and grains of paradise.
Third Course: Crispy chestnut flour dusted chicken livers with truffle jelly, “Schmaltz” toast, roasted grapes and watercress will accompany a Maredsous Triple: a strong (10%) golden ale with a bold yet complex character.
Fourth Course: The entree will feature a duo of magret duck molasses, beer roasted duck breast, duck sausage lasagna with wood-fired King Oyster Mushrooms and pea tendrils paired with an Ommegang Rare Vos.
Dessert: A warm chocolate crepe served with macadamia “Nutella“, caramelized banana puree and goat’s milk ice cream pairs with an Ommegang Abbey Ale to wrap up this meal on a spirited note.
Tickets are $65 and can be reserved by calling Jen at 609-225-9851 or via e-mail at firstname.lastname@example.org. Follow Mussel Bar & Grille on Facebook for more info.