Bite and Sip

Zest Food & Drink: Three Floyds 'American Psycho' dinner kills

2013-10-03T10:00:00Z 2013-10-04T19:55:18Z Zest Food & Drink: Three Floyds 'American Psycho' dinner killsBy Kathleen Dorsey
October 03, 2013 10:00 am  • 

On Monday night, I had the amazing good fortune to be invited to Three Floyds Dorsia dinner—an American Psycho-themed feast of inventive cuisine and well-paired alcohol.

We are all big fans of Three Floyds here at Shore, so when I got the call the week before from Three Floyds executive chef, I didn't even hear what the dinner was for—I just said yes immediately. I didn't even have a chance to hang up the phone before Matt Sharp, our intern and jack-of-all-trades, called dibs on the second ticket.

So we truly didn't know what to expect when we walked through the door at 6pm on Monday, but one look at the menu was enough to tell Matt that he'd need to call in a replacement for his softball game that night.

It turned out to be a six-course dinner with dishes and ambiance based on American Psycho. In fact, many attendees were dressed in 80s-style black suits with slicked back hair.

As you walked into the restroom of Three Floyds you were surronded by blood splattered walls, newspaper all of the floor, roses meticulously placed, and bloody hand prints on the mirrors. 

Unfortunately the joke was lost on us—I actively avoid horror flicks, and Matt is not very well-versed in pop culture. I had to surreptitiously google "Dorsia" at the dinner table to figure out what on earth everyone was talking about.

It soon became abundantly clear, as every dish, though delicious, was accompanied by what looked like blood spatter, but was in reality bubblegum plum puree or beets.

The menu was created by the Three Floyds chef in partnership with Edward Lee, restauranteur and cookbook author based in Louisville, Kentucky.

The reception was accompanied by the first beer of the night, Dorsia—an amber ale, and Three Floyds creation formulated specifically for the evening.

First Course: Beef Tartare, Buckwheat Pancake, Fried Nori, Beets and Kimchi

Paired with: Drunk Monk, a creamy hefeweizen with notes of orange blossom and clove.

The Beef Tartare was my absolute favorite. Although the traditional addition of eggs and breadcrumbs was absent, the kimchi on top of the beef really popped and made the flavor stand out. I ate the rest of Matt's.

Second Course: Smoked Sweetbreads, Pancetta, Fennel, King Mushrooms, Sweet Corn Foam, Lemon, Chili Oil and Goat Cheese Consomme.

Paired with: Munsterfest, Three Floyds award-winning Octoberfest ale.

This was very interesting. I had never had sweetbreads before, and the overall flavor of the dish was very, very smokey. The goat cheese consomme turned this into almost a soup course, with a thin broth settled in the bottom of the bowl.

Third Course: Octopus Bacon, Jalapeno Puree, Roasted Fingerling Potatoes, Kalamata Olives, Yogurt

Paired with: Zombie Dust, a citrusy and intensely hopped IPA.

I've never been a huge fan of octopus, but this offering was not at all rubbery, and was set off very well by the jalapeno puree.

Fourth Course: Ostrich Bulgogi, Bubblegum Plum Puree, Bibb Lettuce, Cucumber, Cilantro, Candied Sesame Seeds

Paired with: Calumet Queen, a malt-forward kolsch style beer.

I was surprised that these resembled lettuce wraps more than pieces of ostrich, which is what I had expected. Very peppery and yet refreshing because of the plum puree, this was a great fourth course.

Fifth Course: Seven-day Aged Duck Breast, Fermented Raspberry Coulis, Carbonated Raspberries, Smoked Squash

Paired with: Razor Hoof, a saison/farmhouse air with intense hop aroma and hints of dried fruit.

Unfortunately this was my least favorite of the evening—the duck was very hard to chew, though it had some great flavor. The skin on the duck breast was perfectly crispy.

Sixth Course: Cherry Balsamic Ice Cream, Toasted Marshmallow, Cherry Chutney, Hopped Vanilla Wafer, Bourbon Chocolate Ganache

Paired with: DeLorean Barleywine, a very thick and cloyingly sweet brew.

This one was amazing. I could have killed for another one of the house-made marshmallow slabs.

By the last few beers, I couldn't drink more than a sip. Though the courses were small, they were many, and by the end of the evening I was completely stuffed.

We are very much looking forward to the next Three Floyds themed dinner—and anyone who wants to go will have to pry the ticket from my cold, dead and blood-splattered hands.

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