XOCO Bistro's Pop-Up Beer Dinner Series

This spring Rick Bayless' latest restaurant, Xoco Bistro, announces the “Yucatan Pop-Up Series” to some of Chicago's favorite breweries for a three-course dinner and beer pairing. 

The beer-themed dinners will take place at ​Half Acre Beer Company​, ​Temperance Beer Company​ and Revolution Brewing. The brewmasters will pair craft beers with Xoco Bistro’s spicy menu 

inspired by the Yucatan, where the flavors of achiote, citrus, smoke and habanero prevail.  

“All of the flavors in this dinner are really bold. They’re not delicate flavors,” said Maurizio Fiori 

of Half Acre Beer Co. “And in our beer, we get ingredients to shine in a bold way. We saw the 

same approach in the menu Xoco Bistro presented to us.” 

Xoco’s menu will be highlighted by Cochinita Pibil tacos, made with suckling pig slow-roasted 

in our wood-fired oven, and topped with black beans, pickled red onions and habanero salsa. 

Guests at these one-of-a-kind dinners will also sip on a special beer cocktail, nosh on Sikil 

Pak, a Mexican pumpkin seed dip, and dive into a ridiculously good coconut rice pudding 

dessert. Each brewery will feature a beer for each course. 

April 6​th​: Half Acre: 4257 N Lincoln Ave, Chicago 

April 27​th​: Temperance:  2000 Dempster St, Evanston 

May 7​th​: Revolution Brewery: 3340 N Kedzie Ave, Chicago 

  

Tickets for the first pop-up at Half Acre are on sale now:​ ​http://bpt.me/1381383​. $40 includes 

three-courses and four beers. Tune into Xoco Bistro’s Facebook​ ​page​ for announcements on 

future ticket sales. 

Beer Dinner Review: Howells & Hood "Barleywine Blowout" with Sierra Nevada

By guest contributor Eric Zeigler

On Thursday, January 29th we had the privilege of attending an event hosted by Howells & Hood and Sierra Nevada Brewery. Dubbed the "Barleywine Blowout Beer Dinner," the evening’s pairings would feature an extensive vertical of Sierra Nevada’s Bigfoot Barleywine from years 2011 through the present 2015 vintages. Each of these five were served with a dish Executive Chef Brett Neubauer paired to compliment that particular year. Kim, of Hail To The Ale, and I found this to be the case in most every instance. 

We arrived a bit early, and had the opportunity to get accustomed to the spacious, inviting atmosphere and Sierra Nevada’s welcome beer — a newly released German-style Pilsner, Nooner. It was a refreshing palate cleanser for the full-bodied beers we were about to experience. Howells & Hood is situated in the concourse of the Tribune Tower and it boasts one of the city’s most extensive number of beers on draught — 114 to be exact. 

This particular event was unusual to the dinners we have been accustomed to in that it was served buffet style, with each of the pairing barleywines adjacent to its accompanying dish. The casual format seemed to work well for the downtown, after work crowd, looking for a unique event without too much fuss and rigidity. For those looking to learn more about the pairings, Chef Neubauer and representatives from Sierra Nevada were on hand to chat.

Chef Neubauer shaving black truffles on the galette (left). Arancini (right).

We began with the 2011 vintage, knowing that much of the American-style barleywine hoppiness would have mellowed with time. Its pairing was an Australian Truffle and Sweet Potato Galette. One of its main ingredients (and we would find out later was incorporated in other dishes as well) was Burton’s maple syrup. Looking like a beautiful gratin, it was filled with minced mushrooms and liberally topped with those delicious black truffles. The 2011 barleywine had an almost port-like backbone, and complimented this dish exquisitely. The hops were still present of course, and I began to wonder how the barleywines would differ from year to year. 

On to the 2012 and its pairing — a Turban squash prepared with red curry, Israeli couscous, San Marzano tomatoes, greek olives and feta. There was a wonderful earthy, woody characteristic that was heightened with a spiciness from the red curry. The squash was perfectly al dente. Paired with the 2012 Bigfoot, the slightly younger barleywine stood up well with the heat and complexity of this dish’s flavor profile. 

The next pairings (yes, there were two!) for the 2013 vintage were an Arancini made with buttermilk blue cheese and a venison sausage accompanied by pork belly, wild rice, parsnips, carrots and topped with a beautiful barleywine gastrique. The huge richness of the arancini (risotto in a ball form that is deep-fried) was expertly cut by the increased hoppiness of this particular Bigfoot. The venison, prepared in a terrine-style, had the coarse fattiness that stood up well to the caramelly, vanilla notes that were pronounced in the 2013. The gastrique only hinted at the sauces yet to come. 

Chef Neubauer carving the porcelet (left). Decadent butterscotch & chocolate bread pudding (right).

The next station, paired with the 2014 vintage, was humbly dubbed the Carving Station. In my opinion, it was the penultimate course(s) of the evening. Wild boar with black molé, lamb chops with a juniper demi-glace and porcelet — a suckling pig that had skin so chewy and luscious in the maple glaze, we couldn’t stop eating it. When it came to the lamb chops, however, I felt nirvana. Perfectly cooked, the juniper demi-glace added a thick, smoky decadence for me that was sublime. The 2014 Bigfoot stood up to this pairing with its massive floral and hop character blending perfectly with the savory meats and decadent reductions. With each course we found the Chef's complex and flavorful accompanying sauces to be the thread that tied together the spices of the food and the hop/malt characteristics of the beer.

Last but not least we had reached the dessert pairing — a Butterscotch and Dark Chocolate Bread Pudding made with brioche bread, vanilla bean custard, 70% dark chocolate and topped with butterscotch sauce. The 2015 Bigfoot had the exact flavor I was looking for to pair with it. Vanilla, caramel and bourbon notes helped to seal the deal on what was a perfect ending to the meal. 

After dinner we conversed with Matt and Bob of Sierra Nevada about the unique premise of basing an entire dinner on a beer style as bold as barleywines. I always expect them to be huge, filling and malty sweet. Somehow the American-style Bigfoot Barleywine, with its characteristic California hop-forward profile, the amalgamation of vanilla, oak, and caramel tones and its ability to stand up to the complexities of rich foods — just works. 

Matt (Sierra Nevada) pouring Bigfoot 2011 & 2012 (left). The barrel room (right). 

As a final parting gesture, Kim and I were kindly given a short tour of the barrel room where approximately 300 kegs, along with what seemed miles of pristine piping, valves and gas tanks were kept at a delicious drinking temperature. For a beer connoisseur, it was like standing at the threshold of paradise. Howells & Hood has certainly struck a chord with this reviewer, and my advice is to check out their event calendar and get to one of their upcoming beer pairing dinners soon. 

SideDoor's Rare and Vintage Beer Dinner with Goose Island

By guest contributor Jeff Balasa

Chicago boasts one of the most diverse and innovative craft beer scenes in the country, and arguably the world. Yet as I have seen the “boom” progress, I keep asking myself what are breweries, bars and restaurants going to do to keep beer enthusiasts coming back? Jeff Van Der Tuuk of SideDoor and his visionary staff have embarked on a mission to answer that very question.

I had the distinct privilege of being part of SideDoor's Rare and Vintage Beer Dinner, featuring Goose Island beer this past Wednesday, and what an experience it was. It’s a rare occurrence to find a collaboration of this caliber, teaming up to create an unforgettable night for those in attendance. The focus was the acclaimed Bourbon County Stout, its marvelous variances, as well as some wonderful sour offerings. The beer alone speaks for itself, but when paired with the exceptional cuisine of SideDoor, something profound occurs.

The first course was a salad with fresh greens with a citrus dressing, candied pecans and bourbon macerated blackberries. This dish was paired with Lilith, a pomegranate Berliner Weisse. A magnificent pairing that balanced the spicy nature of the greens with the acidic qualities of the dressing and beer. The blackberries were the stand out element in this dish, and took on an identical flavor profile of Bourbon County Bramble Rye.

Second up, duck confit paired with one of Goose Island’s famous ladies, Madame Rose. Few words need to be uttered about this dish other than WOW. One stab at the duck and it all fell off the bone. An amazing salty and savory taste was only amplified by the tart flavor of Madame Rose. Cherries that had been cooked down under the duck danced on the palette when in contact with the rare beer.

Being affiliated with Lawry’s means you have to bring some steak to the table, and a New York Strip was the answer. Cooked to a beautiful medium rare and accompanied with kale and brussel sprouts, this main course was destined to be a home run. The menu indicated that this dish was to be paired with Bourbon County Stout, which was a bit intriguing as its sweetness doesn't always lend itself to savory flavors. While the dry, tannic qualities of the red wine espresso reduction was a perfect match for the tender steak, it did not pair particularly well with the sweet, fruit forward beer. Bourbon County Stout, as amazing as it is, was reserved on the side to be savored on its own.

Finally, dessert. There was a buzz in the dining room dedicated to the flight of beers that were about to be presented. Bourbon County Barleywine, Coffee, Vanilla Rye as well as Proprietors were delivered to the tables as if Fort Knox was transporting gold bricks. After the sticky toffee pudding with chocolate covered espresso beans was distributed, we all were offered the chance to experiment with the flavors of the BCS varieties. Each offered a unique experience, but in the end Proprietors reigned supreme.

Feeling extremely satisfied, and full I might add, the meal concluded but the experience was far from over. Sitting down with Jeff after the meal allowed me the chance to hear his vision for SideDoor – to bring exceptional, reserve beers to the table with equally exceptional cuisine. Based on the evening I had, this was accomplished with flying colors. 

So what’s next for SideDoor? Well there is a vacant room in the building with some exciting plans in mind, but you'll have to ask Jeff yourselves when you visit him for a stellar evening.

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Contributor Jeff Balasa is a passionate advocate of craft beer with experience in Brand Strategy and Packaging Design. Constantly searching for innovative events and experiences, Jeff is always ready to step outside of his comfort zone.