Philadelphia's Italian food whiz Marc Vetri will collaborate with The Publican January 24 at a special dinner to launch Hundred Horse, a new brew from Victory Brewing Co. The brew, developed with Vetri and his chefs at Alla Spina in Philadelphia, is a dry, rich ale (5.5% alcohol) made with German Kolsch yeast and Oregon chestnuts, and will be available on a limited basis in the Chicago market this winter. To launch it, Vetri and Alla Spina chefs Michael Deganis and Jeff Michaud will collaborate with The Publican's Paul Kahan and Brian Huston on a four-course meal in which each course will be paired with a different Victory beer, each of them new to the Chicago market. There will be an event for beverage and hospitality professionals from 3:30 to 5:00 (business card required for entry), followed by dinner reservations (open to the public) from 5:30 to 10:30; the meal is $65, including beer pairings, and reservations are by telephone only at 312-733-9555. The full menu is below.
Reception beer: Victory Braumeister Pils
Alla Spina - escarole "wedge salad" with blue cheese and pig's head
Publican - fried clams with artichokes and fennel pollen aioli
Victory Via Weisse
Alla Spina - "pizzoccheri" buckwheat crepe with fontina cheese and cabbage
Publican - smoked lamb and pork belly sausage with apples and brussels sprouts.
Victory Hundred Horse
3rd course: Victory Novello
Alla Spina - pork loin with seafood fritto misto
Publican - guinea hen "in hay" with sunchokes, salsa verde and liver mousse
Publican Dessert TBD
Victory Red Thunder
The following representatives from Alla Spina, The Publican & Victory Brewing Company will be in attendance:
-Marc Vetri, Jeff Michaud, & Jeff Benjamin, The Vetri Family
-Paul Kahan, Chef/Proprietor, One Off Hospitality (Blackbird, Avec, Publican, Big Star, Publican Quality Meats)
-Brian Huston, Chef de Cuisine, The Publican
-Michael McAvena, Beer Director, The Publican
-Bill Covaleski, Victory Brewing Co.