Trapezium Beer Dinner at The Boathouse
- annestuartteter
- Mar 25, 2017
- 3 min read
Friday evening I went out to the Boathouse at Sunday Park for a beer dinner in collaboration with Trapezium Brewery.
From the event details:
“The Boathouse Beverage Director Michael Avery and the brewers of Trapezium have created a custom Boathouse Oyster Ale! Join us at our POP-UP Trapezium Beer Dinner where we tap the keg for the first time! We'll be serving five craft brews, paired with a four course dinner menu by our Corporate Chef, Cory Sheldon, voted one of the top chefs in Richmond.”
It was my first time out to this location of The Boathouse and we arrived as the sun was still in the sky sparkling on the lake. We walked to the private event space where about 10 tables were filled with people excited to drink beer and enjoy a meal.
I sat down and just so happened to be sitting at the table with my friend from high school. It was fun to catch up - she has a blog too, Real Food with Gratitude. The first beer was already on the table a Lucky 27 Session IPA. It was my first time trying Trapezium and my first impression was great. Snacks were passed around - salt and vinegar chickamones and pretzels with jumbo lump crab and hook’s cheddar de fondue. Both were excellent and a great way to start the night.
Before our meal, Michael, told us about The Boathouse Oyster Ale and how the collaboration between Trapezium and The Boathouse came to be. I also learned that Chapel Creek oysters are specific to The Boathouse. I have actually had them raw and they are delicious!
Our first course was served with the Boathouse Oyster Ale - the star of the show! The Boathouse oysters were topped with lobster thermidor, Gruyere and buttered panko. As many of you know, I really love raw oysters and don’t typically love to mess them up. I have to say, these oysters may have changed my mind. They were incredible! Many people at the table confessed they weren’t oyster lovers and they also really loved them.
While we enjoyed the ale and oysters, the brewer, James Frazer, came over to chat with us. He told us the incredible story about how Trapezium came to be and how he started as a competitive home brewer and now has this incredible brewery. He shared that he got quite the following while home brewing and was even flown out to Colorado to compete in a competition. He has background working in a print factory and used that business expertise to start Trapezium. I love to hear inspirational stories like that. He was so proud of the collaboration beer and how it came about. It’s great to hear how the oysters, restaurant and beer all came together.
Our second course was a spicy dish served with Lucky 29 IPA. The jumbo sea scallop with kohlrabi rotsi, red curry, mache, kaffir lime vinaigrette. Pretty spicy, but super delicious. The sea scallops were a healthy size and the rotsi was an interesting little potato cake. The IPA paired nicely with the dish and calmed down the spiciness.
The brewer, James, shared that each of their beers has lucky in it (except the Boathouse Oyster Ale) and they are chosen at random. He recommended we use them to play the lottery, but does not guarantee a win. He, however, has won $4. James also mentioned that each beer they brew is an American style.
The third course was a sous vide venison loin with Iron Clad coffee rub and black truffle demi glace. It was paired perfectly with Lucky 25 American Brown Ale. We learned that Iron Clad coffee is the sole coffee served at the Boathouse. This dish blew me away. I would come back to eat this on a regular basis. The venison was cooked perfectly and the demi glace was a perfect addition to the plate.
The final course was dessert, of course. It was a champagne poppy seed cake with lemon curd and blueberries. The cake was so delicious. It was served with the Lucky 75 Lemon Honey Ginger Ale, a wonder final beer.
We enjoyed some Iron Clad coffee and some chit chat before heading out.
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