Avalon Restaurant is partnering with Victory Brewing and DiBruno Brothers to create a Guided Beer & Cheese Dinner at 7 p.m. on Tuesday, February 23. John Brandt-Lee, chef/owner of Avalon, will use a selection from DiBruno Brothers cheese cellar in each course of the 4-course dinner. Bill Covaleski, brewmaster at Victory Brewing, will then pair each course with a brew from Victory. Brandt-Lee, Covaleski and DiBruno’s Emilio Mignucci will mingle with guests and discuss the pairings during this fun, friendly, informal evening of indulging in food, cheese and beer. The event will be held at Avalon Restaurant, 312 S. High Street, West Chester.
“Our complimentary beer/cheese course every Friday has been so popular, that we decided to create this event to take it to the next level,” said John Brandt-Lee, chef/owner, Avalon Restaurant. “We’re thrilled to host these two regional food artisans, for this fun and educational evening.”
Guided Beer & Cheese Dinner Menu
Amuse Bouche
“Cravero” 24-month Aged Parmesan Reggiano, Nutmeg & Orange Gelato – Truffle Honey
Beer pairing: Victory Lager
First Course
Baked “Montchevre” Goat Cheese with Oven Roasted Tomatoes and Back Olive Crisps
Beer Pairing: Helios Ale
Second Course
Escargot with Caramelized Onion & Surchoix Cheese Agnolotti
Beer Pairing: St. Victorious Doppelbock
Third Course
Baltic Thunder Braised Beef ShortRibs
Blu di Pecora Polenta
Beer Pairing: Storm King Stout
Fourth Course
Two Cheese Board with Delice de Bourgogne & Pecorino Toscano
Accompanied by Fresh Fruit & Jams
Beer Pairing: Golden Monkey
Tickets are $50 per person including 4-course dinner, beer pairings and discussion. Limited space available. For tickets call 610/436-4100.
Background
Avalon serves an à la carte menu with Rustic Italian cuisine. Diners can also design their own “Giro del” or “Tour of the Menu” – choosing 4 tasting-size courses from the menu. On Friday nights, guests get a complimentary craft beer and artisanal cheese plate with dinner. All desserts are made in-house.
Brandt-Lee emphasizes simple bold flavors from exceptional ingredients. He uses seasonal ingredients harvested, when possible, from local farms including Pete’s Produce, Bluemoon Acres and Shellbark Hollow. Brandt-Lee’s culinary education began when he was a young adult cooking with his neighbors in West Philly and continued under the tutelage of Chef Clark Gilbert, as well as Chefs Steven Ferdinand, Mike Merlot, David Kiser and Don Applebaum. Brandt-Lee is originally from the Upper Darby/West Philadelphia area and currently resides with in Downingtown.
The restaurant recently underwent a renovation of everything from the front entrance straight through to the back of the house, which is now open to the dining room. The stylish restaurant glows with backlit blue accents, wood-burning fireplace and strategically positioned candles that cast a warm blush on diners in the bi-level dining room. In the center of the 60-seat main dining room is a hard wood railing embracing a marble cutting board displaying a mouth-watering selection of artisanal cheeses and hand-carved meats. The restaurant also boasts lush outdoor garden dining for 45 with a gurgling fountain and a romantic upstairs room that can be used as a private dining room for up to 35.
Avalon Restaurant, a neighborhood-oriented BYOB serving Rustic Italian cuisine, is located at 312 South High Street, West Chester, PA 19382, at the corner of South High & Union streets, near the heart of historic downtown West Chester. Cash only. Private Dining Room available. Free parking is available at Trinity Church, corner of South High & Union Streets. Open Wednesday-Saturday from 5-10 p.m. Sundays from 5-9 p.m.
Open Table diners consistently vote Avalon Restaurant as one of the “Best Italian Restaurants” in the Philadelphia/New Jersey area. Reservations suggested but walk-ins welcome at 610/436-4100 or on Open Table. www.avalonrestaurant.net.
Avalon Restaurant 312 South High Street West Chester, PA 19382 610/436-4100
