hearth wine v beer

Wine vs Beer: The United States Battle
Tuesday, January 29th, 7:00 pm
(menu below)

Wine vs Beer: The International Throw-Down
Tuesday, February 12th, 7:00 pm
(menu below)

Scholars and historians tell us that ales are the oldest alcoholic beverages produced by man (although some Mead fanatics may dispute that….but who cares about those Viking-loving heathens). It is also believed that the Egyptians paid the workers of the Great Pyramids with daily beer rations. And while we have been making beer for nearly 7,000 years, mankind’s fascination with fermented grape juice (read: “wine”) has an equally long history. The oldest known winery was discovered in a mountainous region of Armenia, and appears to date from 3,000 B.C.

And somewhere along the way, some intrepid soul thought, “Huh, this wine really pairs lovely with this roast mastodon,” to which his wife replied, “Oh, I completely disagree. The charred skin is really accentuated by the malt profile of this beer.” And there, on some remote, barren hilltop, the first Wine vs Beer Dinner ensued.

We, at Hearth, have taken this age-old challenge by the mastodon horns. In one corner, General Manager Paul Grieco will lay his axe on the battlefield in the name of the great grape, while in the other, Beer Director David Flaherty will stake his pike in the ground in the name of the holy barley grain.

Ladies and gentlemen, we cordially invite you to join us for not one, but TWO, Beer vs Wine Dinners at Hearth. The first, on Tuesday, January 29th, will feature wine and beer from within our fair United States. For the second dinner, on Tuesday, February 12th, we’ll bring in our players from the international stage.

 

Wine vs Beer: The United States Battle
Tuesday, January 29th, 7:00 pm
Hearth Restaurant

Appetizer Course
ESCAROLE SALAD
Bosc Pear, Walnuts, Red Onion, Pecorino

SingleCut, 1933 Lagrrr, NYC
Riesling Late Harvest, Hermann Wiemer, 2009, Finger Lakes

~~~

Pasta Course
BUCKWHEAT PIZZOCCHERI
Creminis, Savoy Cabbage, Fontina, Thyme

Two Brothers, Cane & Ebel Red Rye, Illinois
Grenache, Besson Vineyard, Birichino, 2011, Central Coast

~~~

 Entrée Course
PAN ROASTED CHATHAM COD
Smoked Chickpeas, Black Cabbage, Garlic Confít, Baccalá

Stillwater Artisanal Ales, Cellar Door Farmhouse Ale, Maryland
The Prince in His Caves, Farina Vineyard, Scholium Project, 2006, California

~~~

Cheese Course
SELECTION OF FARMSTEAD CHEESE

Founders, Old Curmudgeon, Michigan
Bual, Boston Special Reserve, Barbeito, NV, Madeira

$98/person
(includes tax & gratuity)

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Wine vs Beer: The International Throw-Down
Tuesday, February 12th, 7:00 pm
Hearth Restaurant

Appetizer Course
OCTOPUS CARPACCIO
Winter Citrus, Hearts of Palm, Pistacchio

Pinkus Müller, Organic Ur Pils, Germany
Chateau Musar Blanc, 2005, Bekaa Valley

~~~

Pasta Course
COCOA RIGATONI
Wild Boar Ragu, Parmigiano, Sage

Carnegie, Porter, Sweden
Rosso di Montalcino, Casanuova della Cerbaie, 2008, Tuscany

~~~

Entrée Course
LESSO MISTO
Cotechino, Chicken Thigh, Veal Tongue, Beef Cheek, Condiments

Dupont, La Bière De Beloeil, Belgium
Bandol, Cuvée Longue Garde, Domaine de Galantin, 2000, Provence

~~~

Cheese Course
SELECTION OF FARMSTEAD CHEESE

Rieslaner Beerenauslese, Dürkheimer Nonnengarten, Darting, 2004, Pfalz
Trappist Monastery Stift Engelszell, Gregorius, Austria

$98/person
(includes tax & gratuity)

___________________________________________________________

To book tickets, please call Hearth at
646.602.1300

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