Nage Bistro DC will host a “Chefs Gone Mad...About Beer with Food!” Pop-Up Dinner featuring Mad Fox Brewing Company on November 19th from 5:30 to 10 p.m. The dinner will benefit Food & Friends. Meet the Chefs from Nage DC, Nage Rehoboth Beach, and James Beard Regional semi-finalist, Chef Hari Cameron from a(Muse.)
Nage Bistro DC’s Executive Chef Dwayne Motley will host this one-night-only food and brew collaboration. The unique event will bring some of the Culinary Coast’s finest to Chef Motley’s kitchen. Participating restaurants include Nage Bistro, DC’s sister restaurant Nage Bistro & Wine Bar, Rehoboth Beach with Executive Chef Sean Corea and Pastry Chef Dru Tevis, and a(MUSE) with James Beard Regional Semi-Finalist Chef Hari Cameron. Chefs Sean Corea and Dru Tevis are celebrated as two of Delaware’s Top Ten Chef’s to Watch by Delaware Today magazine. Their home base, Nage Bistro and Wine Bar was also voted “Best Restaurant in Rehoboth Beach in 2015. Nage will donate $10 from the sale of each ticket to benefit Food & Friends. Craft brewery Mad Fox Brewing Co. will be providing their delicious beers.
These four accomplished chefs will collaborate to create a regional, fall-inspired menu that embraces local seasonality and sourcing, all paired with an assortment of hand-selected Mad Fox Brews. All three “guest artist” chefs are regarded as some of the best talent within Delaware’s acclaimed Culinary Coast ™.
The one-night-only pop up dining event will include a five-course dinner complete with hand-picked beer pairings, or a non-alcoholic option, priced at $75 per person (tax & gratuity not included). The event will have open seating and guests are required to make a reservation by calling (202) 448-8005. Tickets may also be purchased online at OpenTable.com Simply make a reservation for November 19th at your preferred time that is available. All reservations for the event will be held with a credit card.
Nage Bistro DC is located at 1600 Rhode Island Ave NW, Washington DC 20036. It is six blocks from the Farragut North Metro and the Dupont Circle Metro stops, accessible on the Red Line, as well as the Farragut West Metro and McPherson Square Metro accessible on the Blue and Orange lines. For additional information please call (202) 448-8005 or visit http://www.nagedc.com/
The mission of Food & Friends is to foster a community caring for men, women and children living with HIV/AIDS, cancer and other life-challenging illnesses by preparing and delivering specialized meals and groceries in conjunction with nutrition counseling. For more information: www.foodandfriends.org
FIRST COURSE: Hudson Valley Duck Confit Salad A COLLABORATION OF ALL CHEFS... four cooks in the kitchen! Roasted root vegetables, local pears, Chesapeake creamery bay blue, cornbread, IP8 Vinaigrette Served 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.
SECOND COURSE: SEAN COREA, EXECUTIVE CHEF, Nage Bistro and Wine Bar, Rehoboth Beach, DE. Chestnut Gnocchi Beer braised rabbit, porcini mushrooms, parmesan reggiano, sage, Served with Saison Farmhouse Ale, a 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.
THIRD COURSE: HARI CAMERON, EXECUTIVE CHEF/OWNER a(muse) Restaurant, Rehoboth Beach, DE. Scallop a la Nage Heirloom squash - Delaware foraged honey mushroom - toasted Hayden Mill Oats, served 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.
FOURTH COURSE: DWAYNE MOTLEY, EXECUTIVE CHEF Nage Bistro, Washington, DC. Sweet Spice Braised Oxtail, Overnight Antebellum grits, local collards Served with Leaded-Cold pressed Coffee Stout.
FIFTH COURSE: DRU TEVIS, PASTRY CHEF, Nage Bistro and Wine Bar, Rehoboth Beach. Butternut Squash Cheesecake, Buckwheat crust, maple beet ganache, malt crumb, toasted pepita ice cream, served 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.