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Beer is beautiful at C-House's Goose Island dinner

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We all knew that one guy in high school or college who loved beer a little too much: he'd fantasize about beer popsicles, beer slushies, beer milkshakes. But in all his hop-fueled ravings, did he ever think of beer soup? Well, new C-House executive chef Nicole Pederson did - and it's on the menu, in the form of a spiced Goose Island Matilda broth that's poured over and around a piece of pan-seared halibut along with roasted pumpkin seeds. It makes for a fine fall entree (we should know, as we just slurped some today).

But Pederson isn't stopping there with the beer-love. From now through October 31, C-House is offering a $39 three-course dinner menu featuring Goose Island beer pairings. You'll start off with beer-battered oysters with bacon mayo and bitter greens (paired with Sofie, a Belgian-style ale), then choose either the aforementioned halibut dish or the Matilda-braised pork shoulder with parsnip and mustard greens (paired with Matilda, natch). For dessert, executive pastry chef Toni Roberts has made a "black & tan" -- butterscotch panna cotta and Bourbon County Stout gelee with pecan sandies, paired with, you guessed it, Bourbon County Stout.

If you're not quite that brew-crazy, don't worry; the full C-House menu is available, and there's plenty to recommend, including a refreshing yet indulgent heirloom apple salad (with gouda, mustard greens and croutons), hanger steak with sweet corn, shell beans, pickled peppers and corn puree (the perfect comfort food with just a little kick) and a pumpkin-caramel bread pudding that you might grow to love as much as your buddy loved Budweiser.

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This page contains a single entry by Ben Rubenstein published on October 16, 2009 3:30 PM.

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