03/13/2009
BridgePort Brewery’s Big Brews
Heathman Brewers Dinner
1001 SW Broadway
503-790-7752
Reservations Required
$55
Includes Dinner and Beer but not Gratuity

Culinary Director Philippe Boulot and Chef de Cuisine Karl Zenk prepare menu of crispy sweetbreads, Penn Cove mussels and stout braised beef cheeks paired with handcrafted ales by BridgePort Brewing Company. Beer lover’s now have the chance to see how some of BridgePort Brewing Company’s “Big Brews” stand up to a five –course menu prepared by Culinary Director Philippe Boulot and chef de cuisine Karl Zenk.

BridgePort Brewers Dinner at the Heathman Restaurant and Bar
March 13, 2009 at 6:30 p.m.
Passed assorted hors d’ouevres

First Course
Crispy Veal Sweetbreads Choucroute
Alsatian braised sauerkraut and fingerling potatoes
Hop Czar, Imperial IPA

Second Course
Moules a la Biere
Penn Cove Mussels steamed with fresh hopped ale, hop shoots and andouille
Hop Harvest: Triple Hopped Imperial Style Ale

Third Course
Stout Braised Beef Cheeks
With potato gnocchi and roasted root vegetables
Raven Mad, Imperial Bourbon Barrel Aged Porter

Cheese Course
Chimay Poteaupre washed rind cheese tart
Fallen Friar, Belgian Abbey Style Triple

Dessert
Apple Galette
Stumptown Tart: Oregon Marionberry Belgian Style Infused Ale

The Heathman Restaurant exemplifies the best of the Pacific Northwest using seasonal ingredients inspired by the flavors and cuisine of France. Gourmet Magazine recognized the Heathman as one of Portland’s best restaurants in the 2005 Restaurant Guide. Recipient of the James Beard Best Chef: Pacific NW award in 2001, Culinary Director Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de France as the Academie’s Chef of the Year.

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