Did you make it to downtown Delray Beach this past Monday (October 26th in case you’ve forgotten) for the amazing six course dinner created by The Office executive chef Kelley Randall and paired with New Belgium Brewing Company beers? No? Well here’s what you missed.
Above, the amouse bouche. Really, it’s a first course, but let’s not split hairs. Brie in puff pastry with raspberry. Paired with Fat Tire.
Next, this salad, a Pomegranate and fig salad with Humboldt Fog cheese, flowering kale, and tarragon vinaigrette. Paired with Snapshot Wheat.
A hearty autumn appetizer of roasted bone marrow with maple brittle, date and bacon marmalade, and toasted rye bread. Paired with Fat Tire that included a hefty dose of whiskey.
I would be remiss to not point out the excellent service that accompanied this meal. The servers were attentive and charismatic, and watching them throughout the night I could see that it was not just because of our event; they were taking care of all the other tables in the same fashion.
Above, the Savory roasted duck satay with Anaheim peppers, poached Brandywine tomatoes, spicy risotto, and Mandarin-soy glaze. Paired with Ranger IPA.
A main entrée of overnight braised short rib with creamy polenta, horseradish crème fraÎche with pear, and carrot slaw. Paired with Trippel.
House-made monkey bread with pumpkin-honey glaze and lemon verbena whipped cream. Paired with a sugar and spice rimmed glass of Pumpkick.
This event cost $40 per person for the entirety of 5+1 courses with accompanying beers, a price point that makes me hope that The Office will pull events like this together more often.
Venue Marketing Group invited me as a guest to attend.