Nov. 19th: Chefs Gone Mad Beer Dinner

Nov. 19th: Chefs Gone Mad Beer Dinner

Nage DC is hosting Chefs Gone Mad, a collaboration dinner with Mad Fox Brewing on November 19th. Three guest chefs and the restaurant’s head chef will be visiting to lend their skills in a dish they have created. There will be 5-courses total each with their own Mad Fox selected brew pairing.

Buy tickets online here!

Nage DC brings bistro dining to the heart of Embassy Row. The breakfast, lunch, and dinner menus offer unique takes on American and seafood favorites. Easy to quench your thirst with Sunday brunch featuring bottomless mimosas, happy hours every day, and a wine selection guaranteed to be the best prices in DC. The menu is chef-driven with southern influence and flare created by Chef Dwayne Motley. Nage considers itself to be the local’s bistro which means buying local is important in creating menu items.

More details and the menu is below:

A Unique Pop Up Dinner to Benefit Food & Friends!!

Thursday, November 19, 2015 | $75 per person, plus tax & gratuity | Reserve by calling 202.448.8005

 

HUDSON VALLEY DUCK CONFIT SALAD

roasted root vegetables – local pears – chesapeake creamery bay blue – cornbread – ip8 vinaigrette

​Paired with Altbier – A German-style ale that originates in the Dusseldorf region, alt refers to the “old” style of brewing with ale yeast (Germany has a very strong lager brewing tradition). This deep bronze hued beer has some malt accents from the use of Munich and Chocolate Wheat malts and has a pronounced hop flavor from imported German Perle hops.

collaboration of all chefs

 

CHESTNUT GNOCCHI

beer braised rabbit – porcini mushrooms – parmesan reggiano – sage

​Paired with Saison Farmhouse Ale​ – Sturdy farmhouse-style ale that showcases a yeast from the classic Saison brewery Brasserie Dupont. The earth and spice notes as well as the citrus fruit character are yeast driven. The balance and complexity of the aroma will change as the beer warms in your hand. Medium bitterness and honeyish malt with a semi-dry finish.

sean corea, executive chef, nage bistro and wine bar, rehoboth beach

 

SCALLOP A LA NAGE

heirloom squash – delaware foraged honey mushroom – toasted hayden mill oats

​Paired with Orange Whip IPA​ – This brew is dry hopped with Citra hops from our friends in Yakima at Hopunion. The kettle additions of Citra hops, brings this brew in at a whopping 75 IBU’s and the hops flavors are much more pronounced with citrusy hints of pineapple, orange etc. This version is also loaded with malt flavors with plenty of crystal malt, medium to full bodied and deep copper colored.

hari cameron, executive chef/owner, a(muse.) restaurant, rehoboth beach

 

SWEET SPICE BRAISED OXTAIL

overnight antebellum grits – local collards

​Paired with Leaded – Cold pressed Coffee Stout

dwayne motley, executive chef, nage bistro, washington dc

 

BUTTERNUT SQUASH CHEESECAKE

buckwheat crust – maple beet ganache – malt crumb – toasted pepita ice cream

Paired with ​HeadCracker English Style Golden Barleywine​ – An English-style golden Barleywine brewed with English pale and German pilsner malts to lend a light biscuit flavor on the palate. This brew is hopped with the English hop varietal, First Gold to lend just enough bitterness to balance the malt notes.

dru tevis, pastry chef, nage bistro and wine bar, rehoboth beach

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