James and Sly Fox Beer Dinner

Wednesday, September 12, 2007

On Monday, September 17, 2007 at 6:30 p.m., Chef Jim Burke of James is teaming up with Brewmaster Brian O’Rielly of Sly Fox Brewery for James’ Inaugural Beer Dinner.  This five course dinner will be made with local/seasonal ingredients and will be paired with local beers from Sly Fox.  The menu will feature the following dishes and beer pairings:

Hors d’oeuvres
The chef’s selection of hors d’oeuvres will be paired with Sly Fox’s Saison Vos, a Belgian style ale brewed with German Pils malt, hopped with East Kent Goldings and fermented with a special proprietary yeast that gives it a dry, spicy character.

1st course
Mussels in soppressata broth with olive crostini, which will be paired with Sly Fox’s Pikeland Pils—a light-bodied, Northern German style Pilsner brewed with imported German Pils malt and hopped with German and Czech hops.

2nd course
King salmon confit with crisp apple salad and potato rosti, which will be paired with Sly Fox’s Phoenix Pale Ale, a medium bodied American Pale Ale brewed with British Pale and Crystal malts and hopped with Centennial and Cascade hops from the Pacific Northwest.

3rd course
Poularde, which was recently awarded Best Entrée by Philadelphia Magazine, served with a wild mushroom fricassee.  The Poularde will be paired with Sly Fox’s Octoberfest, a smooth, medium-bodied, malty brew made with German Vienna malts and German hops.

4th course
Pork loin with melted shallot and fennel jus, which will be served with Sly Fox’s Incubus, an Abbot Style Triple brewed with German Pils malt and invert sugar.

Dessert
Beer mousse, almond cake and brown butter pears served with Sly Fox’s Instigator, a classic, full-bodied German-style doppelbock brewed with German Munich and Roast malts and Hallertauer hops.

The price for this event is $65 per guest, tax & gratuity not included.  Seating is limited.  For reservations, call Kristina at 215-629-4980.

James
824 S. 8th Street
215-629-4980