[phillamb168]

I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Pistachio pudding w/ roasted pistachios, marshmallows, crushed pineapple.

[Alewyfe]

The concept is, it's just a regular restaurant. You don't have to pay anything to be the chef, and you don't have to provide a list of guests. It's just a regular restaurant, that takes regular clients, but with the added benefit of an extra 10-20 covers brought in by whoever the guest chef is that day. Pretty good business model, really.

Now that does sound fun. Do they do their regular menu too or is it kind of a prix fix thing including the beers?
Darn right it's a good business model. I can see where this would be a blast.

[morticaixavier]

I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Pistachio pudding w/ roasted pistachios, marshmallows, crushed pineapple.

yup, pretty rich. I like the idea of something light and refreshing with maybe a little funk. If you can get something with brett in the pineapple might play well with the fruity funky brett.

I like the way a slightly tart spritzy beer cleanses the palette between tastes. A big rich chocolate cake desert is the exception for me where a big chewy barley wine or strong scottish ale mingles with the chocolate and gives some caramel/toffee notes

[Jimmy K]

I prefer contrast in most beer parings, especially desert. I think a slightly tart wheat beer or even a not too tart sour beer would be great with that desert. The richer the desert, the better a tart beer can clear the palate for each next bite.

[phillamb168]

Here we go:

Entree: Brooklyn Brown Ale
Main: Augustiner Helles
Dessert: either Boon Oude Geuze, or Hel & Verdoemenis from De Molen.

That way people who aren't big sour fans can go with something else.

[euge]

Hell and Damnation!

Are you going to give some sort of talk/mention of the beer before each course?

[phillamb168]

Hell and Damnation!

Are you going to give some sort of talk/mention of the beer before each course?

I'd love to, but it's a regular restaurant and not everybody will be ordering my specific menu and not everybody will be ordering the beer pairings. We'll just include something on the menu, printed, I think.

[euge]

So it won't be like a party then. Your friends will show up at their leisure and have dinner.

I read the recipe for the chicken. Will it be pan-fried or does the restaurant have a deep fryer?

[phillamb168]

So it won't be like a party then. Your friends will show up at their leisure and have dinner.

I read the recipe for the chicken. Will it be pan-fried or does the restaurant have a deep fryer?

Nah, but I know my friends will like the food. What interests me more is seeing what the 'average jacques' reaction is.

I bet they have a deep fryer, but who knows what's going on with their oil. We'll play it by ear, but otherwise it'll be pan-fried.

[redbeerman]

Pan-fried is traditional.  At least in western NC where my wife's family is from.  Her mom (and my wife as well) used to make awsome fried chicken with mashed potatoes and pan gravy.  Probably why I can't eat it anymore.

[euge]

Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.

[phillamb168]

Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.

Well that wins it then... I prefer crunch!

[phillamb168]

Well, hmpf. Turns out that because this was going to be on a Sunday, the "brunch" that the restaurant offers means that my menu would only be served for the evening. A fact which was unmentioned to me until I called to confirm it with the restaurant. So all of the people that I told to reserve for lunch, would have arrived expecting to try my menu but instead been told that it wasn't available. Adding insult to injury, when my wife called to see about a reservation, she was told that the menu isn't available for lunch, but would be there for dinner, however, a friend called to reserve for lunch, and was told the opposite - that the menu would be available for lunch but not dinner.

So I cancelled the whole thing. Not all is lost, however, because the guy who owns the bar that I sometimes cook for (http://beeradvocate.com/beer/profile/19965) said he'd be happy to have me cook whatever it was I was going to cook for them, for lunch. And in seeing opportunity where some might see defeat, now we're trying to work out a monthly pop-up brewpub concept, that would be an ongoing thing. Pretty neat!

[Jimmy K]

I'm still amazed this is even possible.

[phillamb168]

I'm still amazed this is even possible.

Which part?