Tag Archives: Carytown

Italian Beer Dinner Tomorrow At Secco Wine Bar

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Yes, Secco Wine Bar, the place that brought us beer brunch, is hosting a beer dinner tomorrow Tuesday April 8th at 6:30pm featuring beers out of the Piedmont region of Italy.  Ron Fischer of B. United Imports will be the host for the dinner with pairings from Chef Mike Braune.  Take a look at what is sure to be a delicious menu.

MENU

FIRST COURSE
Birra Baladin “Isaac” (light, citrusy blanche)
baked mozzarella piccata

SECOND COURSE
Grado Plato “Strada S. Felice” (amber brewed with chestnuts)
chestnut spaetzle with peas, poached egg, serrano ham jus

THIRD COURSE
Birrificio Montegiaco Lover Beer “Madamin” (deep amber barrel aged sour)
grilled veal sweetbreads with olive butter-poached tuna, fennel salad

FOURTH COURSE
Birra Baladin “Etruska” (their spiced, malty, barrrel-aged version of a 3-part cooperative, multi-brewery quest for an ancient beer recipe)
barley risotto with hazelnuts, scallion, brown butter

FIFTH COURSE
Grado Plato “Cantus Caeli” (beer-wine-mead hybrid aged in oak)
duck confit with currant jam, duck fat potatoes, honey gastrique

The cost for the dinner is $70/person including tax and tip and you can buy your tickets here.

One Night Only! Hardywood Basil & Beets Beer at Ellwoods Tomorrow

Available for one night only, Wednesday July 17th, Ellwood Thompson’s, Hardywood, and Origins Farm joined forces to craft a summer brew with locally sourced beet and basil.

Honestly, I’ve been on the fence on about this beer since I first learned of it. While I love basil, beets have never a favorite at least those canned purple ones of my youth. My more recent experiences with beets of different colors have been well received.

When I inquired about the base beer style for the brew, I really expected Hardywood to say this was their Belgian Wit recipe used to make Virginia Blackberry.  To my surprise, I was informed the base beer is an IPA making me even more curious about how these flavors will work.

Learn the origins of this beer directly from its creators Brian Nelson, Hardywood’s Head Brewer, and Alistar Harris, owner Origins Farm.  Remember this beer is only available for one night and only available at Ellwood Thompson’s.  Only $5 gets you in the door and some light appetizers and $3 per 8oz pour at the event.  Register for the event online here.

After Birthday Beer Brunch at Secco Wine Bar This Sunday

This is going to be a pretty awesome birthday weekend for me.  If Hardywood’s Bourbon Cru release on  Saturday was not enough, Sunday April 28th means it is time for another beer brunch at Secco Wine Bar.  Oh and there is soft shell crab on the menu.  Winning!

April Beer Brunch Menu
available 11AM – 3PM

house-made doughnut with lamplighter icing, almonds & cocoa nibs

smoked chorizo sausage on a toasted split-top bun with onions, peppers & cheesy scrambled eggs, served with a green salad

tempura soft shell crab benedict on buttermilk biscuits with Thai red curry hollandaise & grilled bok choy

smoked poblano pepper stuffed with “undirty” rice, over black beans with avocado cream, queso fresco, charred lime & eggs

pork sausage gravy & fried eggs over herbed buttermilk biscuits

chocolate chip pancakes with tart cherry compote, maple syrup & whipped butter, served with bacon and potatoes
(vegetarian version available)

veal meatballs with roasted mushrooms, fregula, tomato sauce & fried eggs

chilled turnip soup with basil, radish & evoo croutons

salad of mixed greens, shaved fennel, grilled green beans, goat cheese, hard cooked egg & olive brine vinaigrette

egg salad on fresh dill bread with cornichons & red onion, served with a green salad

The featured beers for the brunch are still being determined but they are sure to be awesome.

This is a non-ticketed event and all items are served a la carte. Seating will be done on a first come, first served basis. Email info@seccowinebar.com or call (804) 353-0670 to get reservations for parties of five to eight.  Keep in mind that Secco’s size means the smaller your party, the quicker they will be able accommodate you.

Secco Wine Bar
2933 W. Cary St.
Richmond, VA 23221
(804) 353-0670

Carytown Cupcakes Celebrates Craft Beer With Hardywood & Dogfish Head

Clockwise: Chocolate Coffee Stout, Bourbon Stout, Chocolate Heat, Vegan Raspberry Stout & Tweason'Ale Strawberry (Original Photos Carytown Cupcakes)

Clockwise: Chocolate Coffee Stout, Bourbon Stout, Chocolate Heat, Vegan Raspberry Stout & Tweason’Ale Strawberry (Original Photos Carytown Cupcakes)

Leading up to next Sunday’s Carytown Craft Beer Festival, Carytown Cupcakes will be featuring craft beer flavors from April 8 – 14th.  I have enjoyed many of their cupcakes in the past but especially their vegan flavors. It is no surprise to see Hardywood featured so prominently. Gluten-free Richmonders will be pleased by the use of Dogfish Head’s Tweason Ale.

Craft Beer Flavor Menu

Chocolate Coffee Stout: Hardywood Sidomo Coffee Stout-Infused Chocolate Cupcake With Kahlua Buttercream
Bourbon Stout: Hardywood Bourbon Sidomo-Infused Vanilla Cupcake With Bourbon Buttercream
Chocolate Heat: Hardywood Chocolate Heat-Infused Chocolate Cupcake With Spicy Ganache Icing
Raspberry Stout: Vegan Hardywood Raspberry Stout-Infused Raspberry Cupcake With Reduced Raspberry Stout-Raspberry Frosting
Tweason’Ale Strawberry: Gluten-Free Dogfish Head Tweason’Ale-Infused Strawberry Cupcake With Strawberry Buttercream

Carytown Cupcakes
3111 W Cary St
Richmond, VA 23221
355-CAKE (2253)

Get In On Secco’s Last Beer Brunch of 2012

Secco Wine Bar’s last beer brunch of the year is this morning, Sunday December 2nd starting at 11am.  Go out and get some.

Credit: Secco Wine Bar

Credit: Secco Wine Bar

DECEMBER BEER BRUNCH MENU
available 11AM – 3PM

House-made biscuits and sausage gravy

Brioche with house-made preserves and whipped vanilla butter

Buttermilk pancakes with roasted apple and walnuts, house-made bacon and hash browns

Huevos rancheros with cilantro crema (option to add braised pork shoulder)

Smoked paprika sausage, vinegar braised collard greens, potatoes and soft egg

Hash browns “all the way” (sauteed onions, Sharp cheddar cheese, diced ham, tomatoes, peppers, mushrooms and chili)

Mike’s everything bagel, smoked salmon spread, shaved radish, field greens

Tortilla Espanola with potato, onion, rosemary and smoked paprika

Grilled lamb burger, crumbled blue cheese and date relish with fries

Field green salad, chevre, pistachios, lemon-thyme vinaigrette

Featured Beers

BFM Square Root 225 Saison

Stiegl Grapefruit Radler

This is a non-ticketed event and all items are served a la carte. Seating will be done on a first come, first served basis. Email info@seccowinebar.com or call (804) 353-0670 to get reservations for parties of five to eight.  Keep in mind that Secco’s size means the smaller your party, the quicker they will be able accommodate you.

Secco Wine Bar
2933 W. Cary St.
Richmond, VA 23221
(804) 353-0670

Brighten Your Morning With Secco’s August Beer Brunch

Did last night’s storm leave you without power or the desire to cook this morning?  Well, Secco Wine Bar has exactly what you need in their August Beer Brunch menu today, Sunday August 26th.  I’m out of town today so I can’t make it myself. Last month I enjoyed their BLT for the first time and recommend you do the same.  Also if someone could get the breakfast sandwich with seared foie gras and let me know how amazing it’s sure to be.

AUGUST BEER BRUNCH MENU
(available 11AM – 3PM)

biscuits with Border Springs Farm lamb sausage gravy

beignets with fresh Agriberry blackberries & preserves

frittata with Tomten Farms padron peppers, mahon cheese & preserved lemon

house-made brioche, Agriberry peach-cava preserves & whipped butter

heuvos rancheros with cilantro crema (add pork shoulder $3)

stack of blueberry pancakes with house smoked bacon & hash browns

breakfast sandwich–fried Ringer Farms chicken egg, seared foie gras & sweet pepper relish on Billy Bread

BLT–house-smoked bacon, butter lettuce, local heirloom tomato & avocado mayo (served with fries)

Border Springs Farm lamb burger, feta, harissa yogurt and red onion (served with fries)

smoked salmon sandwich, with shaved radish, dill crème fraiche and greens (served with fries)

salad of wheatberries, olives, shaved celery, feta, lovage & mint

Featured Beers

Wild Wolf Blonde Hunny Ale
Unfiltered Belgian-style blonde brewed with local honey  7.1% ABV 21 IBU 

Williamsburg AleWerks Bourbon Barrel Porter
Boozy Imperial Porter aged in Virginia Gentleman barrels

Devils Backbone Super-exclusive White Ale
Possibly from their second batch of the Wit Bier served at the brew pub.

Belgian-style wheat . The second batch of our Belgian-style wheat beer. Hazy straw in color with fruity yeast notes and subtle hints of spice from coriander, orange peel and a third secret spice. 4.4% abv, 15 IBUs

This is a non-ticketed event and all items are served a la carte. Seating will be done on a first come, first served basis. Email info@seccowinebar.com or call (804)353-0670 to get reservations for parties of five to eight.  Keep in mind that Secco’s size means the smaller your party, the quicker they will be able accommodate you.

Secco Wine Bar
2933 W. Cary St.
Richmond, VA 23221
(804) 353-0670

Watermelon Beer Granita

The 29th Annual Watermelon Festival is tomorrow Sunday August 5th.  As is tradition, it is bound to be a hot one; it always is.  Whether you walked the streets of Carytown or decided to stay indoors, this recipe is for you.  I first discovered this concept of putting beer in a frozen dessert from Megan Powell’s Watermelon Beer Popsicles.  Desiring something that I could store more longterm, I attempted to adapt her recipe into a sorbet but it turned out to be more of a granita.

Watermelon Beer Granita

Ingredients

1 cup Agave Nectar
1/4 cup chopped mint
1 lime, zested & juiced
1/2 seedless watermelon, crushed
12oz can 21st Amendment Hell or High Watermelon Wheat

Directions

In a small saucepan, bring Agave Nectar and chopped mint to a boil over medium-high heat.  Remove from heat and let come back to room temp.

Crush watermelon into large bowl. Puree with a stick blender until the watermelon is an even consistency.

Add agave mixture, lime juice and zest to watermelon followed by the beer.  Mix well.

Cover bowl and chill in refrigerator overnight.

Mix in ice cream maker according to manufacturer’s instructions.  It took my Cuisinart about 20 minutes.  Your granita will be ready to eat at this point or you can transfer to a airtight container an freeze for a firmer texture.

Yield: 2 – 4 quarts