The Charlottesville 29

Where to eat in Charlottesville

Tag: Kardinal Hall

01/08/2016

Devils Backbone Releasing Collaboration Sampler

Sampler

Jason Oliver has compromising photographs of some of the world’s best brewers.  He must.  How else could you explain the collection of talent  the Devil’s Backbone Brewmaster has assembled for the brewery’s new Adventure Pack Collaboration Sampler?  Surly Brewing Co., for one, is one of the most decorated breweries in the country.  And, the other four are stellar, too, including NoDa Brewing Company, Sun King Brewing Company, Wicked Weed Brewing, and the Northern hemisphere debut of Australia’s Thunder Road Brewing Company.  What makes them an extra special treat for area beer lovers is that none of these breweries’ beers are typically available in the Charlottesville market.

This Thursday, January 14, at 6 pm, Kardinal Hall is celebrating the release of the sampler pack, and it will be one of the few times the beers will be available on draft.  Oliver himself will be on hand to chat about the new beers, and throw back a few as well.  “We really enjoy the collaboration process,” said Oliver. “Creatively, as brewers we get to learn from each other, from recipe formulation to working with new ingredients and brewing techniques.”  A description of the 12-pack sampler:

Devils Backbone Brewing Company: Vienna Lager (5.2% ABV; 18 IBU) is amber in color with a subtle toasted caramel note and a smooth malty finish. Brewed using a combination of Northern Brewer and Saaz hops with Vienna, Pilsen, Dark Munich and Caramel malts and allowing five weeks for the lagering process and the flavors to fully develop.

NoDa Brewing Company:  Session IPL (3.8% ABV; 60 IBU) a session India-style pale lager.  This highly sessionable, hoppy, crisp beer was brewed with Vienna malts, oats and a combination of Northern Brewer, Simcoe and Azacca hops.

Sun King Brewing Company:  Another State of Kind (6.8% ABV; 68 IBU) a double dank cream-style ale.  Pale in color and loaded with Simcoe and Columbus hops, this beer is an unlikely marriage of a cream ale and a double IPA.

Surly Brewing Company:  Risen (8.4% ABV; 50 IBU) a coffee and oak, double brown ale.  This lavish brown ale was brewed with over 100 pounds of locally roasted coffee and was rested on oak for a toasted finish with extra complexity.

Thunder Road Brewing Company:  Double Pacific Ale (8.4% ABV; 50 IBU) a strong Australian-style ale.  Pacific ale is an emerging style that uses fruiter hops grown in Australia and New Zealand, for this US brew the team used Aussie galaxy hops and a combination of malts for smooth, tropical notes.

Wicked Weed Brewing Company:  Seven Summits (10.5% ABV; 20 IBU) an Imperial Stout brewed with ingredients inspired by the world’s famed Seven Summits.  This complex brew includes Coconut (South America’s Aconcagua summit), Cocoa (Africa’s Kilimanjaro summit), Blue-green Algae (Antartica’s Vinson summit), American Oak (North America’s Denali summit), Pink Himalayan Sea Salt (Asia’s Everest summit), Black Rye Bread (Europe’s Elbrus summit) and Wattle seeds (Australia’s Mt. Kosciuszko summit.)

 

 

12/21/2015

Beer Dinner at Kardinal Hall

Kardinal

Tickets are on sale NOW for the first ever beer dinner at Kardinal Hall. Chef  Thomas Leroy will prepare a multi-course feast showcasing Autumn Olive Farms pork, as well as cheese by Nabdjeeb Chouaf of Flora Artisanal Cheese. Beer Curator Charlie Toder will pair each course with beer, with an emphasis on German and Belgian styles. Details and ticket info below. Just 40 tickets will be sold.

DATE:  January 26, 2016 at 6 pm.

TICKETS: $60 per person. To purchase, call now at (434) 295-4255.

Winter squash soup with pretzel crouton, house lardo, and Gotthelf Reserve 18th month Emmentaler
Weihenstephaner Hefeweissbier Dunkel

House made charcuterie board with ABC breads, house mustard and pickles
Jasper Hill Farm Alpha Tolman
Houblon Chouffe Dobbelen IPA Tripel

Smoked and slow roasted pork belly with arugula , chocolate vinaigrette, spicy pumpkin seeds, soft boiled quail egg w/ Brabander 9 month goat gouda
Uerige Doppelsticke

Confit ham cassoulet, grilled beets and radishes, Sharondale Farm mushrooms
Aecht Schlenkerla Rauchbier Urbock

Cheese: Peppered Ass, Challerhocker, Winnimere
Baguette and local honey
Duchesse de Bourgogne

Cured and fried pork tenderloin
Splendora’s Founders Breakfast Stout and Stichelton Blue gelato
crispy pork rind
Goose Island 2015 Bourbon County Brand Stout

12/18/2015

Five Finds on Friday: Charlie Toder

Toder

On Fridays, we feature five food finds from local chefs and personalities. This week’s picks come from certified cicerone Charlie Toder, Beer Curator at Kardinal Hall.  Next month, Toder will preside over Kardinal Hall’s first beer dinner, where chef Thomas Leroy will prepare a multi-course feast showcasing Autumn Olive Farms pork and cheese by Nabdjeeb Chouaf of Flora Artisanal Cheese.  Restaurant clients of Autumn Olive Farms typically buy a whole pig at a time, and many restaurant menus, like Kardinal Hall’s, feature mainstream, crowd-pleasing cuts of pork.  For the beer dinner, though, Leroy will utilize the leftover “other bits” (the best parts!).  For more details and ticket info, check back here on Monday, December 21 at 4 pm.  Tickets will go fast.  Toder’s picks:

1) Saturday Morning Randall at Beer Run.  “Randall maestro Noel Scott and I have been friends for years, and it’s always fun to see what crazy concoction he’s whipped up. A glass of Randalled beer and a couple of Beer Run breakfast tacos will cure whatever ails you on Saturday morning (especially a hangover).”

2) Slow Roasted Pork from Pearl Island at the Charlottesville City Market.  “When I’m shopping at the Charlottesville City Market I almost always grab a plate of this delicious Caribbean pork. It’s juicy, tender, well seasoned, and comes with yummy greens and plantains.”

3)  Early Sunday Dinner at The Alley Light.  “Like everyone else in Charlottesville, I’m hooked on the fantastic food and drink at The Alley Light. To avoid the crowds and wrangle experimental cocktails out of the bar staff, I go on Sundays around 5 o’clock. The bar is either empty or filled with other bartenders, which brings the wackiness out of the best drink makers in town.”

4)  Kale Slaw at Timbercreek Market. “I’m incredibly lucky to work next door to such a stupendous market and lunch spot. Every time I go for lunch I have to pick up a container of this slaw to take home.”

5)  Funghi Pizza at Lampo Neapolitan Pizzeria. “The pizza at Lampo is the best I’ve had outside of Italy. The funghi pizza is simple, with the cheese and mushrooms complementing the crust perfectly. The crust is the star of the show at Lampo, which is what defines truly world-class pizza.”