Ever been sipping on a delicious Belgian beer and wished that a feast straight outta Brussels would materialize in front of you for a truly magical pairing experience?
For the lucky attendees of the first installment of our Crafted Dinner series with Leffe, that situation became a reality, as more than 80 guests joined us for an evening of beer, beer, and more beer served with the culinary creations of chef John Mooney at Bidwell in Washington, DC. In fact, the beer even made its way into many of the dishes.
The evening started with countless rounds of Leffe Blonde and Leffe Brown, and appetizers of boudin blanc à la moutarde de Leffe Brown (Belgian white sausage with homemade dark Leffe mustard), steak tartare, and paté on rustic bread.
Once everyone was seated, it was time for the seriously hearty dinner menu, which included moules frites steamed in Leffe Blond with garlic mayo; beef braised in Leffe Brown; ham-wrapped Belgian endives, baked in Mornay sauce; and creamy potatoes with shredded green cabbage.
The evening was topped out with Belgian waffles with whipped cream and mixed berries (and, of course, more Leffe Blond). How's that for a drunk snack?