Fork Spices Up Victory Beer for Philly Beer Week

For Immediate Release
Victory Brewing Company                                                                                      
420 Acorn Lane | Downingtown, PA 19335

Fork Spices Up Victory Beer for Philly Beer Week

Chef Terence Feury infuses Victory beers with herbs and spices for The Chef, The Brewer and the Farmer Beer Dinner at Fork on Wednesday, June 8.

DOWNINGTOWN, PA – Fork Restaurant and Victory Brewing Company will reveal a revolutionary new flavor process at their beer dinner during Philly Beer Week, the city-wide beer and cuisine celebration. Chef Terence Feury has been given free rein to modify Victory beers with herbs and spices from Green Meadow Farm. The results will be revealed during The Chef, The Brewer and The Farmer Beer Dinner at Fork on June 8.

“There is no one’s palate I trust more than Chef Feury’s, and I trust the process and his sensibilities,” Bill Covaleski, Brewmaster and President of Victory Brewing Company, said.

“Though I view Victory’s beers to be perfect on so many levels, I know that the addition of specific herbs and spices will allow me to relate my dishes more closely to these beers,” Chef Feury said.

Green Meadow Farm Founder and Operator Ian Brendle joined Chef Feury (who was named Philadelphia Magazine’s “Best Chef 2010”) and Bill in the Victory Brewing Company kitchen in early March, and the trio tested the concept. They were all blown away by the results.

“Though it was hard for me to imagine the intersection of some of the beer and herb flavors, Chef Feury created magical combinations,” Bill said. “This event is sure to elevate Philadelphia’s beer culture to a new level.”

The dinner will start with red lentil shrimp soup with lemon grass and ginger, paired with Victory Lager infused with cardamom leaves. That is followed by a Green Meadow Farms capon boudin blanc with pepperonata, complemented by Victory Festbier infused with sweet marjoram. The main course is a Pocono trout, with a curry remoulade and sweet potato fries, served alongside a Kaffir lime infused Victory Headwaters. The final course is Birchrun Hills Fat Cat cheese with apricot mostarda, with Victory Golden Monkey that has been infused with Vietnamese coriander.

Reservations for the four-course dinner can be made by calling Fork at 215-625-9425.

Event details
Date: Wednesday, June 8, 2011
Time: 6:30 p.m.
Location: Fork, 306 Market Street, Philadelphia
Cost: $45 per person, includes four-course dinner and beer pairings
Collaborators: “The Chef” Terence Feury, “The Brewer” Bill Covaleski, “The Farmer” Ian Brendle

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Contact: Karen Noonan
610-514-7009
karenn@victorybeer.com

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American Ingenuity.

The Victory Brewing Story

The story of Victory Brewing Company starts on a school bus in 1973 when fifth-graders Ron Barchet and Bill Covaleski stepped aboard, on their way to a new school. The two became fast friends and remained so, even as they grew up and went to college on opposite coasts. Just months out of college, Bill’s appreciation of good beer and access to his father’s home brewing equipment inspired him to explore the hobby. That same year (1985), Bill gave Ron a home brewing kit as a Christmas gift. With that, both Bill and Ron developed their love of the craft…
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