Victory Hundred Horse Philadelphia debut and collaboration dinner with the Publican
January 8, 2013 at 4:30pm — 11:59pm
at: Alla Spina
Following the triumphant February debut of Victory Novello, we upped the stakes in the Summer with Victory Via Weisse and now tap into our newest collaborative effort.
We’ve brought in one of the country’s best chefs and one of the country’s most esteemed beer authorities from the Publican in Chicago to work with us and the Victory team to realize the ideal culmination of our interests. Victory’s masterful brewing, the Publican’s no-nonsense Midwestern attitude, and our own Italian sensibilities come together to bring you: Victory Hundred Horse Ale.
“Hundred Horse” is the world’s largest and oldest known chestnut tree, situated at the base of Mt. Etna in Sicily, with an estimated age of 2000-4000 years old. We pay homage to the stoic giant and the hundred horse army it once sheltered with this thirst-quenching and soul-nourishing winter ale.
The 4 course dinner will feature a unique dish from each chef paired alongside a retrospective of our year-long collaboration with Victory and is hosted by:
Ron Barchet and Bill Covaleski of Victory Brewing Co.
Paul Kahan, chef/owner, One Off Hospitality (Blackbird, Avec,
Publican, Big Star Tacos, Publican Quality Meats) and Michael
McAvena, Beer Director of the Publican
Marc Vetri, Jeff Michaud, and Jeff Benjamin of the Vetri Family
$50 per person (exclusive of tax and gratuity)
Reservations available every ½ hour throughout the evening with a meet and greet reception from 4:30 to 5:50
Menu: reception beer: Victory Braumeister Pils
1st course: Victory Via Weisse
Alla Spina - Escarole “wedge salad” with blue cheese, pan fried pig’s head, gnocchi fritti.
Publican - Fried clams with fennel pollen aioli, artichoke and pee tendrils.
2nd course: Victory Hundred Horse
Alla Spina - “Pizzoccheri” buckwheat pasta shells stuffed with Taleggio, cabbage, and brown butter
Publican - Smoked lamb and pork belly sausage with chocolate persimmons roasted apples and brussels sprouts.
3rd course: Victory Novello
Alla Spina – Pork Loin stuffed with seafood fritto misto, served with chimichurri mayo
Publican - Guinea hen in hay with malted sunchoke purée and salsa verde.
4th course: Victory Red Thunder
Caramelized banana split with castagnaccio brownies, amarena cherries, and chocolate soft serve.