New years eve menu and pairings

[niquejim]

For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine, so I just wanted to get some feedback on my choices for the beers. These guests will not be beer geeks like myself

The menu is

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe

Second: Pan seared scallops with bacon puree and brussel spouts. Beer---best bitter

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red

Sixth: Cheeses ( types yet to be decided). Beer---Porter or Scotch Ale depending on the cheeses

Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale

Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout

 

[SOB]

Sounds delicious (especially the first one, LOVE tuna!)...what time should I be over with SWMBO?

We always have SWMBO's family over for NYE and do up about 10lbs of King Crab Legs.

 

[dwarven_stout]

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde

I'd almost prefer switching the hefe and the belgian blonde. Fruit and spice notes would be great here (my favorite match for sushi and sashimi is a dry Riesling).

Second: Pan seared scallops with bacon puree and brussel spouts. Beer---best bitter

Very earth meets sea. Sounds delicious. Another option here would be a good pale.

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner

Good choice. Cut the rich and sweet with crisp and bitter.

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red

This whole course sounds amazing.

Sixth: Cheeses ( types yet to be decided). Beer---Porter or Scotch Ale depending on the cheeses

This will most likely be the toughest match on the menu, and it all depends on the cheeses. I love me some Rogue Creamery smoked blue with a good barleywine. If that's a little too extreme for your guests, try the scotch ale or a bock with cave cheeses like gruyere or swiss, a brown porter or dry stout with chedder, or a hefe with goat cheese.

Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale

Sounds awesome.

Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout

Once again, awesome.

Good luck with the dinner!

 

[PseudoChef]

I don't think I'd put the Hefe with the delicateness of the sashimi. The clove/banana might be overpowering, in my opinion.

I would also consider something maybe more astute with the beef, say a Dubbel or Dark Strong. Possibly a Dopplebock.

Everything else looks downright awesome. Scotch Ale with Cheese is money!

 

[niquejim]

I've already changed my mind on the Hefe and I'm thinking about replacing that with a Wit.
Also may go with a Brown Ale like Hobgoblin with the tenderloin

My hope is that the cheeses I can find will match well with a Scotch Ale

 

[Pabst Blue Robot]

Agree on the wit, would also consider something with an even stronger hop presence depending on the heat of the habanero sauce for that dish. If the cheese is a roquefort, it would be a disservice not to pair with barley wine.

Is this a beer/wine stand off for each course? Looks fantastic.

 

[airmek]

For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine, so I just wanted to get some feedback on my choices for the beers. These guests will not be beer geeks like myself

The menu is

First: Tuna sashimi with daikon radish, cucumber, fresh grated ginger and a soy dipping sauce. Beer---Hefe

Second: Pan seared scallops with bacon puree and brussel spouts. Beer---best bitter

Third: Grilled mango and prosciutto with herb ricotta and mango coulis Beer---German or Bohemian Pilsner

Fourth: Pineapple polenta and shrimp with pineapple habanero sauce. Beer--- Beligian Blonde

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red

Sixth: Cheeses ( types yet to be decided). Beer---Porter or Scotch Ale depending on the cheeses

Seventh: Roasted whole beef tenderloin and bearnaise sauce with mushroom risotto. Beer--- American Pale Ale

Eight: Crème brulee with fruit. Beer---Chocolate , Mocha or Coffee stout

uh hmmm!

 

[niquejim]

I've forgotten to update the menu and beer pairings

1st Still the tuna...Beer- Hoegarden

2nd Scallops on a bacon/onion/mushroom stuffed and roasted mini bell pepper and fried mushrooms...Beer- Fullers London Pride

3rd Sill the same...Beer- Pilsner Urquell

4th Still the same...Beer- La Fin du Monde

5th Still the same...Beer- Duchesse de Bourgogne

6th Roasted Japanese Kobe tenderloins with Bearnaise and black truffle topped mushroom risotto...Beer- Hobgoblin

7th 3 year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian White cheddar and 3 year aged Parmesan with a lite drizzle of maple syrup...Beer- Flying Dog Gonzo Imperial Porter

8th Creme brulee in a sugar cookie shell over a mixed berry compote... Coffee instead of beer

I still do not know the wine pairings except that for the cheese course we have a 1932 vintage Port. The beer will have a hard time competing against that

 

[Myrdhyn]

Fifth: Grilled lamb (ground lamb) skewers with cucumber mint coucous and cucumber yogurt dipping sauce. Beer---Flanders Red

HOLY FREAKING CRAP! Can I please come eat just this course? Beautiful choice on the pairing IMO.

If I were you, I'd be highly tempted to skip the beer altogether on the Cheese course with the Port; however, that would be conceeding a victory to the wine world and we can't have that!

 

[niquejim]

this is the final list

First: Tuna sashimi with daikon radish, fresh grated ginger and a soy dipping sauce. Beer---Unibroue-Blanche de Chambly

Second: Pan seared scallops on a bacon/mushroom/onion stuffed mini bell pepper and fried mushrooms. Beer---Fuller's- London Pride

Third: Grilled mango and crispy baked prosciutto with herb ricotta and mango coulis. Beer---Weihenstephaner- Original

Fourth: Parmesan polenta and shrimp with pineapple habanero sauce. Beer--- Unibroue- La Fin du Monde

Fifth: Seasoned ground lamb skewers with cucumber mint couscous and cucumber yogurt dipping sauce. Beer---Brouwerij Verhaeghe- Duchesse de Bourgogne

Sixth: Wagyu beef tenderloin with porcini/portabella mushroom risotto. Beer---Wychwood's- Hobgoblin

Seventh: 3 Year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian white cheddar, some curry cashews and 3 year aged Parmesan with a drizzle of maple syrup. Beer--- Flying Dog- Gonzo Imperial Porter

Eighth: Crème Brule in a sugar cookie tartlets on a bed of mixed berry compote. Beer--- Rogue- Shakespeare Oatmeal Stout

 

[Myrdhyn]

Fourth: Parmesan polenta and shrimp with pineapple habanero sauce. Beer--- Unibroue- La Fin du Monde

Are you sure La Fin du Monde is going to stand up to those strong flavors? I agree that the flavor itself is a good pairing, just not sure if it is going to come through.