Apr 082010

Dogfish Head

I occasionally get these beer-related press releases, and haven’t posted any because I didn’t feel they were relevant to my audience. However, I recently received one about a Dogfish Head dinner at a restaurant called Chifa in Philly. I am a huge Dogfish Head fan, so I will happily pass the details on to the masses, even though I know nothing of the restaurant and cannot vouch for the glowing reviews. Below is the text, verbatim, from the release (emphasis on beer names added):


PHILADELPHIA, PA – On Thursday, April 15 at 7 p.m., superstar Chef Jose Garces will host a special Beer Dinner at Chifa (707 Chestnut Street, 215-925-5555), his acclaimed Latin-Asian restaurant. The event will feature four courses of Chifa’s inspired cuisine paired with beers from Delaware’s Dogfish Head Brewery. The cost will be $65 per person, excluding gratuity, a fun “tax free” price in celebration of National Tax Day.

Space is limited, and reservations are required.

“Our food at Chifa is particularly well-suited to pairing with full-flavored craft beers, and we’re longtime fans of Dogfish Head’s delicious brews,” says Chef Garces.

Menu items will include: Charred Tasmanian Sea Trout with crispy shiso and flying fish roe, paired with 90-Minute IPA, a big beer with great malt backbone and pungent, but not crushing, hop flavor; Hop-Smoked Poussin with Midas Touch braised daikon and candied ginger, paired with Midas Touch, a wine-mead hybrid that is smooth, sweet and dry, based on a 2,700 year old recipe found in King Midas’ tomb; Lemongrass Short Ribs with massaman curry and pickled limes, paired with Red & White, a big, Belgian-style wit brewed with coriander and orange peel and fermented with Pinot Noir juice, then aged in oak tanks; and Chocolate Ganache with roasted coconut custard and coffee cream, paired with Theobroma, a chocolate beer brewed with Aztec cocoa powder, cocoa nibs, honey, chiles and annatto for a light-colored, flavorful treat.

Chifa opened in early 2009 to critical acclaim; The New York Times praised the restaurant’s unusual ability to “kill two cravings [Asian and Latin] with one dish,” while Philadelphia magazine called Chef Garces’ innovative interpretations of Peruvian cuisine “a cross-cultural thrill ride…A meal at Chifa is a night out, a form of entertainment, an infusion of world culture, a culinary education, something to brag about the following day.”

Chifa is open for dinner seven days a week beginning at 5 p.m.; dinner is served until 10 p.m. Sunday through Thursday and until 12 midnight on Friday and Saturday. Chifa is open for lunch from 11:30 a.m. until 2:30 p.m., Monday through Saturday. For more information about their upcoming beer dinner, or to make a reservation, please visit www.chifarestaurant.com, or call (215) 925-5555.