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\n\nYou are cordially invited to Bistro Campagne for our March beer dinner\, Thursday\, March 30 at 6:30 p.m. The dinner includes the legendary Trappist ales from Chimay\, presented by Chimay'\;s National Brand Ambassador Bobo Van Mechelen. Each course is a different ale paired with a seasonal dish \;by Executive Chef Luke Creagan.
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\n\nChimay from the famous Belgian brewery is an authentic Trappist ale. \; Since 1862\, it has been produced within the walls of the monastery\, under the supervision and responsibility of the monastic community\, which is involved in the entire process of making and selling the ale. The water for the beers is drawn from a well located inside the monastery walls and the filtered solids from the beer mash are recycled into livestock feed which is given to the same cows that produce the milk for Chimay cheeses.
\n\nThe bulk of the revenue that this activity generates is used to finance social services and cover the community'\;s needs. Join Bistro Campagne and Chimay'\;s brand ambassador for an unforgettable evening.
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\n\nThe menu for the March 30 Chimay dinner: \;
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\n\nChimay Doré\;e (Gold)
\n\nSingle Belgian Pale Ale - 4.8% ABV \;
\n\nBrewed in the heart of Scourmont Abbey and was\, until recently\, reserved for the monastic community and its guests and staff. Its refreshing aromas of hops and spice are now yours to try.
\n\nAhi Tuna Madame featuring quail egg\, peaches en vanilla and cardamom with micro arugula
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\n\nChimay Cinq Cents (White) \;
\n\nTripel - 8% ABV
\n\nThe Chimay Cinq Cents\, with its golden hue\, offers a rare balance of mellowness and bitterness. \; It is a subtle combination of fresh hops and yeast.
\n\nCarnaroli Risotto of clams with applewood smoked bacon and Yukon gold potatoes\, fried oyster and candied lemon
\n\nCHIMAY \;Premiè\;re (Red)
\n\nDubbel - 7% ABV \;
\n\nThe Chimay Premiè\;re is the oldest of the Chimays. Its coppery color and sweet\, fruity taste make it a particularly tasty dark ale.
\n\nRoulade of Pork Tenderloin\, apricot and caramelized shallots\, goat cheese and tarragon crema\, duck bacon\, baby frisee with a slow roasted strawberry salad \; \;
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\n\nCHIMAY \;Grande Ré\;serve (Blue)
\n\nBelgian Strong Dark - 9% ABV \;
\n\nThe Chimay Grande Ré\;serve is a dark ale with a powerful aroma. Its complex flavor improves with passing time.
\n\nQuail Coq au Vin and a sweet potato trio \;
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\n\nGrande Ré\;serve barrel aged
\n\nBelgian Strong Dark - 10.5% ABV \;
\n\nThe Grande Ré\;serve barrel aged is a very sought after ale and is produced in limited numbers. In all of Chicagoland only 70 cases\, out of 2000 produced\, are available this year. It \;stands out from classic Grande Ré\;serve thanks to the many nuances provided by the additional fermentation in wooden barrels. Depending on the different assemblings of wood types\, the taste will differ for each production. For the batch available for the \;March 30 dinner\, three \;types of barrels were used for aging it: 31% of French oak\, 40% of American oak\, 29% of new cognac barrels.
\n\nChimay-Tilamook Cheddar Fondue and crumbled toffee croissant
\n\n$75 per person plus tax and gratuity
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\n\nThe Chimay Dinner begins at 6:30 p.m. Any late arrivals will be seated at the discretion of Bistro Campagne staff. \;
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\n\nPlease note: There will be no substitutions to the menu as listed above. \;
\n LOCATION:Bistro Campagne 4518 N. Lincoln UID:e.697.16839 SEQUENCE:3 DTSTAMP:20260411T175012Z URL:https://www.lincolnsquare.org/events/details/bistro-campagne-march-dinner-16839 END:VEVENT END:VCALENDAR