Fox Barrel Food feed

Dusty's Wine Cellar

Scott Tuffield — Mon, 27 Jun 2011 10:19:30 -0400

Wednesday 5/18/11 at 6:30pm

Dusty's Five-Course Gourmet Cider Dinner

$39, Call 517-349-5680 for Reservations

For Directions: 1839 Grand River Avenue, Okemos, MI

First Course:

Silton Mousse "Spoon" with Toasted Spiced Pecan, Guancile and Rosemary Sea Salted Fresh Goat Cheese "Cone"

Pairing:

Crispin Artisanal Reserve, Honey Crisp

Second Course:

Peppered Dry Pack Scallop wrapped in Applewood Bacon

Pairing:

Crispin Artisanal Reserve, The Saint

Third Course:

Braised Pork Shoulder over Creamy Truffled Grits

Pairing:

Crispin Artisanal Reserve, Lansdowne

Fourth Course:

Grilled Flatiron Steak over Sweet Potato Mash with a Bluegrass Soy and "Jack Daniels" Whiskey Glaze

Pairing:

Crispin Limited Release Cider, The Jacket

Fifth Course:

Tahitian Vanilla Creme Brulee

Pairing:

Fox Barrel Pacific Pear Cider

Sycamore

Scott Tuffield — Mon, 27 Jun 2011 10:25:38 -0400

Monday 5/2/11 at 6:00pm

Sycamore Four-Course Gluten Free Cider Dinner

$60, Call 573-874-8090 for Reservations

For Directions: 800 E Broadway, Columbia, MO 65201

http://www.sycamorerestaurant.com/

Pre-Dinner Cocktail:

Crispin Original Natural Hard Cider

First Course:

Roasted Newman Farm Pork Belly with Carmelized Onions & Cider-stewed Golden Raisins

Pairing:

Crispin Artisanal Cider, Lansdowne

Second Course:

Mixed Piermont Farm Green Salad with Goatsbeard Farm Camembert-style "Missouri Moon" & Duck Confit with Dried Cranberries

Pairing:

Crispin Artisanal Cider, Honey Crisp

Third Course:

Cider-glazed Wild Salmon with Braggadoccio Organic Brown Rice, Sugar Snap Peas, and Pea Shoots

Pairing:

Crispin Imported Classic English Dry Cider, Browns Lane

Fourth Course:

Apple & Dried Apricot Crumble with Vanilla Bean Ice Cream

Pairing:

Crispin Artisanal Cider, The Saint

Derby Station

Scott Tuffield — Mon, 27 Jun 2011 10:34:02 -0400

Tuesday 5/10/11 at 6:30pm

Derby Station Five-Course Cider Dinner

$35, Call 616-301-3236 for Reservations

For Directions: 2237 Wealthy Street, East Grand Rapids, MI, 49506

http://www.derbystation.com/

First Course:

Snow Pea Salad with Smoked Bacon, Toasted Almonds, Red Onions, & Roasted Apple Vinaigrette

Pairing:

Crispin Original Super-Premium Cider

Second Course:

Pear & Brie Tart; Toasted Puffy Pastry with Fresh Pears and Creamy Brie, finished with Toasted Almonds

Pairing:

Crispin Artisanal Cider, The Saint

Third Course:

Cranberry Risotto; Roasted Golden Beet-Spinach-Cranberry & Provolone Cheese Risotto

Pairing:

Crispin Imported Classic English Cider, Browns Lane

Fourth Course:

Michigan Chicken Curry, Seared Chicken Breast served with Cherry Compote, Roasted Fingerling Potatoes & Sauteed Asparagus

Pairing:

Crispin Artisanal Cider, Honey Crisp

Fifth Course:

Butter Pecan Pie, warm Pecan Pie served with Vanilla Ice Cream and Caramel Sauce

Pairing:

Crispin Artisanal Cider, Lansdowne

Graydons Crossing Cider Dinner

Scott Tuffield — Mon, 27 Jun 2011 10:37:47 -0400

Tuesday, 5/31/2011 at 6pm

Graydon's Crossing Five-Course Cider Dinner

$35, Call 616-726-8260 for Reservations, Limited Availability

For Directions: 1223 Plainfield Avenue, Grand Rapids, MI

http://www.graydonscrossing.com/about.htm

First Course:

Bean & Smoked Sausage Soup

Pairing:

Classic Imported English Dry Cider; Browns Lane

Second Course:

Apple & Potato Cakes

Pairing:

Crispin Original Super-Premium Natural Hard Apple Cider

Third Course:

Honey BBQ Pork Riblets

Pairing:

Crispin Artisanal Cider, Honey Crisp

Fourth Course:

Maple Brined Turkey Breast

Pairing:

Crispin Artisanal Cider, The Saint

Fifth Course:

Butterscotch Apple Upside-Down Cake

Pairing:

Crispin Artisanal Cider, Lansdowne

Rustico

Scott Tuffield — Mon, 27 Jun 2011 10:52:05 -0400

Sunday, 5/8/2011 at 11am

Rustico Four-Course Cider Brunch

$40, Call 414-220-9393 for Reservations

For Directions: 223 N Water Street, Milwaukee, WI

http://www.rusticopizzeria.com/

First Course

Pizza dough French Toast sticks with an Apricot Cream Cheese Dipping Sauce

Pairing:

Crispin Artisanal Cider, The Saint

Second Course

Wild Mushroom Benedict: Fried polenta cake poached egg, grilled ham, smothered in a wild mushroom & sage cream sauce

Pairing:

Crispin Limited Release, Desert Noir

Third Course

Pear & Gorganzola Pizza: Mozzarella, Gorganzola, toasted walnuts, sliced pears, and a drizzling of balsamic vinegar reduction

Pairing:

Fox Barrel Pacific Pear

Fourth Course

Crispin Original & Rasberry Sorbeto Float

Tavern on the Squarer Dinner

Scott Tuffield — Mon, 27 Jun 2011 10:57:25 -0400

Thursday April 21, 2011 from 7pm at Tavern on the Square

Gourmet Four Course Tasting Menu with Crispin Original, Crispin The Saint, Crispin Honey Crisp, and Crispin Lansdowne

$35 Plus Tax, Limited Availability

Reserve Tables at: 616 456 7673

For Directions: 100 Ionia Avenue, Grand Rapids, MI 49503

http://www.tavernonthesq.com/

1st Course:

Ahi Tuna seared Rare served atop of Soba Noodles with a Pear and Apple Thai Curry Sauce

Paired with The Saint Artisanal Cider

2nd Course:

Organic Green Salad with Buttermilk Blue Cheese Beignets, Shredded Carrots, Julienne Pears, and Red Onions tossed in Honey Walnut Vinaigrette

Paired with Honey Crisp Artisanal Cider

3rd Course:

Crispin Lansdowne Braised Short Ribs over Roasted Yukon Potatoes and Parsnip puree with Braised Swiss Chard and Natural Jus

Paired with Lansdowne Artisanal Cider

4th Course:

House made Short Bread topped with an Apple Cider reduction and Grand Marnier Whipped Cream

Paired with Crispin Original

Brickyard NY Ciders & Sliders

Scott Tuffield — Mon, 27 Jun 2011 11:00:25 -0400

Tuesday, April 19th at Brickyard Pub from 7pm

$48 Plus Tax & Gratuity

For Directions: 785 9th Ave (Between 52nd and 53rd)

Limited Availability: 212 767 0077

First Pass:

Lemon grass infused lamb, pickled daikon, and wasabi aioli

Pairing:

Crispin Original

Second Pass:

Pan seared duck breast, poached pear, cherry chutney

Pairing:

Fox Barrel Pear Cider

Third Pass:

Kobe Beef, tomatillo salsa, manchego cheese

Pairing:

Crispin The Saint Artisanal Reserve

Fourth Pass:

Panko breaded crabcake, mango-thai chili

Pairing:

Crispin Honey Crisp Artisanal Reserve

Fifth Pass:

Medallion of Pork, mole sauce, pickled red onion

Pairing:

Crispin The Jacket (Limited Release, Aged in Whiskey Barrels)

Additionally: Artisanal Cheese Platter & Baskets of Sweet Potato Fries, House Fries, and Chips

B3 Gourmet Cider Dinner

Scott Tuffield — Mon, 27 Jun 2011 11:17:16 -0400

Sunday April 10, 2011 from 6:30pm at B3

Gourmet Five Course Tasting Menu with Crispin Cider, Fox Barrel Pear, Fox Barrel Blackberry Pear, Crispin Lansdowne, The Saint, & Fox Barrel Mulled Cider

$50 Including Tax, Limited Availability

Reserve Tables at: 415 401 7258

For Directions: 1152 Valencia Street, San Francisco, CA

1st Course:

Marinated & Grilled Gulf Shrimp with Pineapple Salsa

Paired with Crispin Original Natural Hard Apple Cider

2nd Course:

Extra Virgin Olive Oil Chicken Thigh Confit with Mixed Greens in apple vinaigrette and caramelized apples & pears

Paired with Fox Barrel Pacific Pear Cider

3rd Course:

Roast Pork Loin with Mashed Potato and Pork Gravy Marinated in Crispin Lansdowne Artisanal Cider

Paired with Lansdowne Artisanal Cider

4th Course:

Pedroso Cheese Plate with Honey and Fennel

Paired with The Saint Artisanal Cider

5th Course:

Apple Tartlet and Double Rainbow Cinnamon Ice Cream

Paired with Fox Barrel Mulling Cider

Kieran's Gourmet Cider Dinner

Scott Tuffield — Mon, 27 Jun 2011 11:23:50 -0400

Monday March 28th, 2011 from 7pm

Executive Chef: James Kelly

Gourmet Seven Course Tasting Menu at Kieran's Pub with Crispin Cider, Fox Barrel Cider, 2 Gingers Whiskey, and Green Ox Specialty Meats.

$50 Including Tax, Limited Availability

For Reservations call Brock Mortensen: 612 339 4499

For Directions: 330 Second Ave S., Minneapolis, MN 55401

1st Course:

Amuse Bouche

Chicharon chip tossed with Green Ox pork rillette & apples caramelized in Crispin Cider

Pairing:

Ginger Crisp (Crispin Original with 2 Gingers whiskey, garnished with lime)

2nd Course:

Butternut Squash & Cider

Butternut Squash & Fox Barrel Pear Cider Soup with roasted pears & topped with bleu cheese crusted walnuts & fried herbs

Pairing:

Fox Barrel Pear Cider

3rd Course:

Warm Sausage & Potato Salad

Roasted Yukon gold potatoes & Green Ox apple fennel chicken sausage served on a bed of arugula with Browns Lane apple cider vinaigrette

Pairing:

Crispin Browns Lane

4th Course:

Green Ox Cured Loin Wrapped Sea Scallops

Cured loin wrapped seared sea scallops deglazed with Crispin Brut served over a roasted tomato puree with warmed Green Ox garlic sausage & chiffonade basil

Pairing:

Crispin Brut (in a champagne flute)

5th Course:

Cider Marinated Brisket

Crispin Lansdowne marinated brisket, smoked and slow roasted for 4 hours. Sliced & served over root vegetables roasted in honey & Honey Crisp cider topped with a 2 Gingers Irish Whiskey & Lansdowne demi glace

Pairing:

Crispin Honey Crisp

6th Course:

Crème de Banana Crepes

Banana crème stuffed crepes topped with candied almonds and Crispin The Saint Cider glaze and Saint cider semi-fredo

Pairing:

Crispin The Saint

7th Course:

Aperitif

Ginger Cream: Crispin Cream Cider, Canton, 2 Gingers and House Made Ginger Snap Cookie

Private Gourmet Dinner

Scott Tuffield — Mon, 27 Jun 2011 11:29:41 -0400

February 24, 2011

Gourmet Chef Jason Stoops hosted a number of select individuals and shared with them masterful creations using Crispin Limited Release, The Four Musketeers.

Crispin's Four Muskateers are:

• D'Artagnan: Pinot Noir Aged Hotheaded & Lively

• Porthos: Zinfandel Aged Robust & Extroverted

• Athos: Cabernet Sauvignon Aged Bold & Elegant

• Aramis: Merlot Aged Smooth & Fragrant

The chef used D'Artagnan & Porthos and described their appeal with cooking in this way:

"This spicy, lively with peppery temperament is aged in a Pinot Noir barrel. Soft, light, peachy appearance & hue. The aroma is of spicy ginger with faint hints of fruit. A slightly sweet flavor with light ginger notes up front and a round honey dew like finish with a slight hint of warmth.

This fun, lively, very full bodied & robust cider is aged in a Zinfandel barrel. A rich red Rose' colored cider with an aroma of elderberry, cranberry, & oak. Upon swirling it in your mouth you get a rich, full, slightly sweet feel. Opens to tart, round fruits & rolls into light tannin, with a rounded full flush."

Here is an exclusive sneak peek at what was featured:

Rare Seared Ahi Tuna with Napa cabbage-bok choy slaw, ginger-cilantro vinaigrette. Paired & made with D'Artagnan

Porthos Cider Crème Brulee with caramelized apples & Crispin Porthos

Malia Mediterranean Bistro

Scott Tuffield — Mon, 27 Jun 2011 11:45:36 -0400

Malia Cider Dinner also with Mount Pleasant Brewing

www.maliafoods.com

February 16, 2011

On February 16th we teamed up with the hot new restaurant, Malia, in Battle Creek, MI as well as Mount Pleasant Brewing Company for a Cider Dinner. The Event sold out and was a huge success. Check out the fantastic menu below...

Crispin & Mount Pleasant Beer & Cider Mixology:

The Bronco:

Crispin Original & Mount Pleasant Hobo's Breath Brown Ale

Red Apple:

Crispin Original & Mount Pleasant Cow Catcher Red Ale

FoxBerry:

Fox Barrel Pear Cider & Mount Pleasant Coal Strokers Ale

Appetizers:

Mortadella Smear on German Rye Bread

Lamb Ossobucco with a Root Vegetable

Palate Cleanser prior to Main Course:

English Bittersweet Browns Lane Granita

Main Course:

Diver Scallop Pan Seared with a Mediterranean Slaw & Vinaigrette (Coal Stoker Mixed with Crispin Honey Crisp Cider)

Trio of Deserts (All Paired with Crispin's The Jacket):

Maple Ice Cream with a Blackberry Reduction Ale

Crispin Honey Crisp & White Chocolate Fig Truffle

Crispin Honey Crisp Apple Stilton Cake

Kohler American Club

Scott Tuffield — Mon, 27 Jun 2011 11:51:38 -0400

The Horse & Plow at The American Club in Kohler, WI

www.DestinationKohler.com

April 15, 2010

Bay Scallop & Rock Shrimp Ceviche, Crisp Tortilla

Paired with Crispin Brut European-Style Extra-Dry Cider

Foie Gras & Hazelnut Waffle, Buttermilk Fried Chicken , Apple Butter, Mache Lettuce

Paired with Crispin Artisanal Reserve "the Saint"

Ginger Scone, Honey Mascarpone

Paired with Crispin Original Cider

Fig, Prosciutto and Blue Cheese Tart, Crème de Balsamic

Paired with Crispin Honey Crisp unfiltered Artisanal Reserve Cloudy Cider

Highland Still House

Scott Tuffield — Mon, 27 Jun 2011 11:58:27 -0400

www.HighlandStillHouse.com

March 31, 2010

Cocktail

Celtic Trilogy - Irish Whiskey, Guinness Stout, Crispin Original Cider

Starter

Tomato Basil Soup & Cheese Plate

Paired with Crispin Brut Extra-Dry Cider & Tullamore Dew 10 Year Old Irish Whiskey.

Palate Restoration

Crispin Original Cider Over Ice

Second Course

Irish Apple Potato Cake Topped with a Fox Barrel Pear Glazed scallop.

Paired with Fox Barrel Pear Cider

Third Course

Irish Bacon wrapped chicken breast on a bed of cabbage with Black Currant jelly, served with roasted red potatoes.

Paired with Fox Barrel Black Currant Cider

Fourth Course

Caramel Apple Bread Pudding topped with Crispin Cider Cream Sauce.

Paired with Crispin Honey Crisp Artisanal Reserve Cider

Finish

Vanilla wafer

Paired with Crispin Bonnie & Clyde - heirloom cider apple wine ciders aged in Chardonnay oak barrels & Jefferson's Kentucky Straight 8-year old whiskey.

Firelake Ciders & Sliders

Scott Tuffield — Mon, 27 Jun 2011 13:46:34 -0400

www.FirelakeRestaurant.com

April 08, 2010

6 Innings of Crispin & Fox Barrel Ciders and slider "burgers" from appetizer through dessert.

Cold Smoked Lake Char Tartar, Fried Quails Egg, Frissee, Potato Bun, Mustard Vinaigrette
Crispin Brut

Duck Confit, Spiced Alder Plum Jam, Chive Gougere, Pickled Carambola & Jicama Slaw,
Fox Barrel Black Currant Cider

Heartland Meatloaf( Boar, Bison & Turkey). Spicy Crispin Braised Kraut, Shaved Apple, Brown Mustard, Pretzel Bun
Crispin Original Cider

Crisp House Cured Pancetta, Bent River Camembert, Oven Dried Oyster Mushrooms, Tomato Confit, Herbed Focaccia
Fox Barrel Pear Cider

Lamb Burger with Feta & Coriander, Escarole, Black Olive Mayo, Brioche Roll
"Honey Crisp" Artisanal Cider

Grains of Paradise Scented Cider Fritter, Farmers Cheese, Maple Caramel
"The Saint" Artisanal Cider

Dunlays On The Square

Scott Tuffield — Mon, 27 Jun 2011 13:49:18 -0400

www.DunlaysOnTheSquare.com

March 25, 2010

House Cured Bacon and Apple Salad
Arugula, grape tomatoes, shaved reggiano, and balsamic dressing
Crispin Original

Pan Seared Cucumber Halibut
Quinoa salad and citrus vinaigrette
Crispin Brut

Herb Roasted Pork Loin
Cider vinegar braised cippolini onions
Crispin "Saint" Belgian Yeast Maple Cider

Rustic Apple Tart
Cinnamon Ice Cream
Crispin "Honey Crisp" Organic Honey Cider

Brouwer's Cafe

Scott Tuffield — Mon, 27 Jun 2011 14:05:31 -0400

Brouwer's Cafe, Seattle, Washington

http://brouwerscafe.blogspot.com/

Crispin Cider Dinner Menu
November 11 2009

Executive chef: Eric Draper

Appetizer

Organic heirloom baby lettuce cup
Shaved fennel, holy basil, sprouts
Ginger-chili-soy Jidori chicken confit
Cider poached apple-lime coulis

Pairing:

Crispin Cocktail

First Course

Apple smoked duck breast & Belgian endive "bruchetta"
Crispin Honey Crisp & pomme lambic reduction
Huckleberrys, toasted hazelnuts, cilantro oil

Pairing:

Crispin Brut

Second Course

Seared & chilled coriander & Szechwan pepper dusted, yellowtail jack fish
Citrus zest & apple butter Maine lobster & langoustino topping
Celery root puree, bacon fat fried turnip, toasted pecan

Pairing:

Crispin Brut

Third Course

Pheasant apple mushroom leek sausage
Wild mushroom-fingerling potato-kombocha squash hash
Balsamic & Crispin cider poached Walla walla onions

Pairing:

Crispin Original

Fourth Course

Prosciutto wrapped, Crispin cider brined wild boar tenderloin
Duck fat fried purple potatoes & plantains, rosemary aioli,
Dikon radish, citrus, bleu de vern cheese & root vegetable crudité

Pairing:

Crispin Honey Crisp

Dessert

Apple manchego en croute, Toasted pine nut brittle
Lemongrass ginger ice cream

Pairing:

Warm Crispin Honey Crisp & organic blue agave nectar

Frankie's Ristorante

Scott Tuffield — Mon, 27 Jun 2011 14:12:33 -0400

Frankie's Ristorante, Tinley Park, Illinois

Executive Chef Gaetano Caladrini presents - November 24th 2009

First Course:

Complemented by Crispin Light

King Crab Legs over a Fressee salad with asparagus and sun-dried tomatoes.

Second Course:

Complemented by Crispin Original

Stuffed Branzino with scallops, baby spinach and a Crispin Cider Vinaigrette.

Third Course:

Complemented by Crispin Brut

Colorado Rack of Lamb with a rosemary sauce, chantarelle mushrooms and marble potatoes.

Fourth Course:

Complemented by Crispin Honey Crisp

Zabaglione Cream - Honey Crisp poached peach with fresh Passion fruit.

Local 149

Scott Tuffield — Thu, 29 Sep 2011 10:39:17 -0400

http://www.local149.com/content/events.html
Menu

Brownslane (Tall Girl - this is what they call it)
Fatty tuna tar tare
Wasabi aioli
House made Potato chips

Joan of Arc
Braised lamb shoulder
Pickled currants, Jasper Hill Farm VT "Constant Bliss"
Soft Ripened Cheese

Honey Crisp
Seared sea scallop
Sherry vinegar roasted endive
Foie butter

Saint Maple
Sweet potato and marshmallow gratin
Smoked duck drum stick

Lansdowne Stout
Pure vanilla ice-cream, caramel
Crystallized walnuts

Cider Dinner at The Libertine

Scott Tuffield — Thu, 29 Sep 2011 10:46:13 -0400

Appertif: Crispin Original & Crispin Brut

1st Course: Large prawn stuffed with dill havati cheese and wrapped with proscuitto. Served with an apricot glaze. Paired with The Saint.

2nd Course: Poached Pear Salad
Pears Poached in Crispin Cider and Spices atop spring mix served with candied pecans, red onions & bleu cheese crumbles. Paired with Browns Lane.

3rd Course: Chilled Avocado soup served with a crisp coconut chip and topped with lime dill creme fraiche. Paired with Honey Crisp.

4th Course: Smoked swordfish with orange honey glaze, frizzled Texas sweet onions and served with cranberry lemon risotto. Paired with Landsdowne.

5th Course: Roasted peach and grilled prickly pear served with a ginger lemon grass creme anglaise and cucumber whipped cream. Paired with Fox Barrel.

Cider Brunch at The Happy Gnome

Scott Tuffield — Thu, 29 Sep 2011 10:50:16 -0400

http://thehappygnome.com/
1st course
Smoked Norwegian Salmon
poached egg, frisse salad, crispy candied ginger, herb hollandaise
Fox barrel Ginger and Blackcurrant

2nd course
Brunch Trio
House made bacon and eggs, duck ham and toast, Blini and caviar
Cho-Tokkyu

3rd course
Slow Poached Pear
caramelized pate brisee, sweet cream pink peppercorns
Fox barrel rhubarb and elderberry

4 Course Dinner at The Half King

Scott Tuffield — Tue, 08 Nov 2011 09:40:17 -0500

First Course

Spicy Thai Meatballs with Oelek Honey dipping sauce

Second Course

Poached Pear with Maytag Blue Chhese, Baby Arugula and Spiced Walnuts

Third Course

Grilled Chicken with Cider Sauce and Creamed Spinach

Fourth Course

Apple Cranberry Cobbler

Cider Dinner at The Filling Station

Scott Tuffield — Tue, 08 Nov 2011 10:40:09 -0500

August 24th, 6pm

The Filling Station

95 S.E. 2nd St. Miami, FL 33131 TheFillingStationMiami.Com
$35 per head
1st. COurse

Bacon Jalapeno Cheese Taters - Fox Barrel Pacific Pear

2nd Course

Award Winning Big Easy BBQ Wings - Crispin The Saint

3rd Course

Beef Barley Soup - Crispin Original

4th Course

Fish & Chips - Crispin Browns Lane

5th Course

Crispin Honey Crisp Float with Valentini coconut ice cream

6th Course

Crispin Lansdowne after dinner drink

Cider Brunch at Closed For Business

Scott Tuffield — Tue, 08 Nov 2011 13:41:26 -0500

Closed For Business, NC, Charleston
http://www.closed4business.com/

23rd October 11.00 - 13.00

Fox Barrel Pacific Pear and Award Winning Big Easy BBQ Wings

Crispin The Saint and Beef Barley Soup

Fish & Chips paired with Crispin Browns Lane

Crispin Honey Crisp Float with Valentini coconut ice cream

Crispin Lansdowne after brunch drink

Cider Dinner at Sorrel Urban Bistro

Scott Tuffield — Tue, 31 Jan 2012 10:24:53 -0500

Wednesday, February 29th
6-8pm
$65 per persomn + gratuity
713-677-0391
2202 West Alabama
Houston, TX 77098
http://www.sorrelhouston.com/

1st Course
Pork Tournedos in House Cured Bacon with Cranberry Chutney and Grain Mustard Pan Jus
Paired with Crispin Artisanal Reserve “The Honey Crisp”
2nd Course
Wild Goose Confit on Blue Cheese Fondue and Shaved Fennel
Paired with Crispin Artisanal Reserve “The Saint”
3rd Course
Three Peppercorn Crusted Scallop on Shallot Marmalade, Chive Pesto and Crispy Leeks Paired with Crispin Artisanal Reserve “The Cho-tokkyu”
4th Course
Braised Beef Roulade with Spring Vegetable and Natural Jus
Paired with Crispin Artisanal Reserve “The Lansdowne”
5th Course
Pan Fried Camembert Cheese with House Blue Berry Jam and Brioche Toast
Paired with Crispin Blue Line “The Original”

Cider and Cheese Pairings at The Wedge & Bottle

Scott Tuffield — Tue, 31 Jan 2012 10:32:28 -0500

Wednesday, 22 February 2012
6.30 - 8.30pm

4025 E. Chandler Blvd.
Phoenix, AZ 85048
http://www.wedgebottle.com/

Fox Barrel Blackberry Pear Cider + Cowgirl Creamer Mt. Tam - Berry Good
You could pair this Cider with any cheese that would go with berries. We choose Mt. Tam because the Cider acts like a fruit topping for the creamy buttery cheese.
Fox Barrel Ginger & Blackcurrant Unfiltered Pear Cider + Crow’s Dairy Goat’s Milk Feta - Thanks for the compliment
The natural feta acts as a good neutral and draws out all of the ginger and blackcurrant flavors of the cider. The goaty tang in the cheese is especially a compliment to the ginger.
Fox Barrel Rhubarb and Elderberry Unfiltered Pear Cider Cypress Grove Lamb Chopper - SweeTart
When paired with the sweet and nutty Lamb Chopper cheese the cider gets a touch of sweetness up front then washes away the creamy cheese and readies the palate for another go.
Crispin Stagger Lee Cider + Cabot Clothbound Cheddar - Boom! Boom! Boom! Look out Cheddar! The earthy sharp tones in the cheddar blend well with the spicy rye whisky flavors in the cider. The cheese becomes more vibrant and creamier by adding the apple cider components.
Crispin Brownslane Cider + Roaring 40’s Blue Cheese - Better than Tea & Crumpets The salty, briny, grassy, pungent blue cheese is taken up a notch and the apple flavors in the dry cider are intensified. It’s a new take on the classic granny smith apple and blue cheese combination.

Cider Brunch at Stanley's Northeast Bar Room

Scott Tuffield — Fri, 13 Apr 2012 10:52:49 -0400

Fox Barrel Brunch- 4 courses

1st- Mixed Fruit Caprese w/ Blackberry balsamic Reduction- Blackberry Pear Cider
Black berry, pear, tomato, fresh mozzarella, basil, mint, blackberry balsamic reduction, olive oil

2nd-Fresh Fruit Stuffed Crepe w/ Rhubarb/elderberry maple syrup- Rhubarb/elderberry Cider
Macerated strawberry's and rhubarb sauted with applewood smoked bacon fat, tossed with goat cheese rolled into a crepe, topped with crispy bacon, goat cheese and a Rhubarb/elderberry maple syrup, citrus whipped cream
3rd- Smoked Pork Chop w/ poached egg topped with mulled apple glace- Mulled Spiced Cider
Smoked and grilled Chop. Sauted apples in mulled cider w/ cream, poaced egg
4th- Apricot Panna Cotta- Apricot Pear Cider
Apricot infused panna cotta w/ citrus ginger honey

Cider Dinner at Blanchards Wine and Spirits

Scott Tuffield — Fri, 13 Apr 2012 11:06:41 -0400

http://www.blanchardsliquor.com/

Wed. March 14th at 7pm

Welcome - Crispin and Fox Barrel Pacific Pear Natural Craft Ciders featuring
food from The Corrib Pub and Restaurant
Crispin Original with Stuffed Mushrooms Baked en casserole with seafood stuffing & lemon wine
Fox Barrel Ginger & Blackcurrant with Chicken Pecan Salad Grilled marinated chicken tenderloins with goat cheese & candied pecans served over a crisp garden salad with balsamic vinaigrette
The Saint Artisanal Reveserve with Wing Dings chicken wings cooked in a lovely sweet & sour sauce
Fox Barrel Pacific Pear Cider with center cut boneless pork chops
Honey Crisp Float with coconut ice cream