Avenue’s First Brewmasters Dinner at Alloy

At our fourth Dinner Series event of 2019, guests were treated to a multi-sensory, five-course dinner at Alloy with local beer pairings.

Photograph by Alyssa Quirico

Each March, Calgarians salivate at the arrival of Avenue‘s list of Calgary’s Best Restaurants. Following the issue’s launch, readers are able to indulge in a private dining experience at six of the restaurants on the list during our annual Dinner Series event.

On September 12, we hosted our fourth Dinner Series event at Alloy, which has been on our list of Calgary’s Best Restaurants every year since it opened 12 years ago.

Photograph by Alyssa Quirico

This year, the team at Alloy wanted to do something a bit different by introducing a beer pairing instead of a wine pairing. The pairing pays homage to the restaurant’s home in Calgary’s self-proclaimed Barley Belt and shows that beer can highlight a fine dining culinary experience. All of the local breweries featured during the event were also included in our May issue, which listed the winners of the annual Alberta Beer Awards.

Photograph by Alyssa Quirico

Part of the event proceeds went to the Alex Community Food Centre and the Alberta Cancer Foundation.

Here’s a Look at Alloy’s Brewmasters Dinner

Photograph by Alyssa Quirico

Guests were welcomed with the Night Gallery cocktail, which was made with Eighty-Eight Brewing Company‘s Night Gallery NEPA, Eau Claire Distillery‘s Prickly Pear Equinox, Espolòn Tequila, St-Germain Elderflower Liqueur and grapefruit juice.

Course One

Photograph by Alyssa Quirico

Seared scallops, mussels, chorizo, saffron tomato sauce, parsley salad and manchego cheese paired with The Establishment Brewing’ Company’s My Best Friend’s Girl kolsch.

Course Two

Photograph by Alyssa Quirico

Koji fried pork with mango chili, coconut sauce, watermelon radish, pickled red pepper and mint slaw paired with Village Brewery’s apple cider.

Course Three

Photograph by Alyssa Quirico

Alberta beef striploin with green peppercorn, caramelized yam crème, crispy shallots and watercress paired with The Dandy Brewing Company’s Le Peau D’Elisa Quebec-style saison.

Course Four

Photograph by Alyssa Quirico

New Zealand lamb shank with red curry braised, cipollini onions, Yukon gold mashed potatoes and green beans paired with Wild Rose Brewery‘s Velvet Fog Canadian Wheat Ale.

Course Five

Photograph by Alyssa Quirico

Black sesame cake with chili cherry jam, grilled pineapple, coconut gelato and marscapone cream paired with Cabin Brewing Company‘s Here and Now brown ale.

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