It's not often you get at least a four-course meal, complete with 10ounce beer pairings.
But just take a quick hop, skip and jump to the Hop & Vine Taphouse at 1601 Burnwood Dr. for its Long Table Series, and you'll be pleasantly surprised.
The series runs once a month - March's event takes place this Saturday, March 31 at 7 p.m. - and you'll see the work of Chef Renaldo Decembrini in full bloom.
Decembrini, a fixture at the Hop & Vine for the past four years, has almost two decades of hospitality experience, and his flair in the kitchen is on full display during the Long Table dinners.
Kooner Hospitality runs the pub - along with the Pumphouse in Richmond - and KH Group chief executive officer Micah Noble takes pride in starting the series, which he hopes will expose more diners to the gourmet side of good food and good beer.
"We started this more than two years ago, and we've gotten a great response," said Noble.
"This is a really simple way for people to see what we're trying to do with some great food and great beer."
It starts with Noble sourcing out some craft beer - this Saturday's event features San Diego-based Green Flash Brewing providing the beer - and then allowing Decembrini's culinary talent to take over.
"I'm actually a wine guy, big bold reds," said Decembrini with a hearty laugh.
"I don't drink beer and at the beginning, it was tough to do the pairings.- But what I have learned and what I want people to take from this is to open their minds to new things.
When I'm pairing food with beer, it's the same as when I'm pairing wine with food. It's the same technique, and I want people not to close their minds to what we're trying to do."
Decembrini has grown to like darker beers, so it's not usual to see a stout showing up on his menu.
For a recent Long Table service, Decembrini paired a Green Flash IPA (India Pale Ale) with tuna tartare and wonton crisps and a stronger Green Flash Imperial IPA with blackened salmon and sautéed spinach.
For dessert, a double stout went well with a Belgian chocolate pudding, and that's the type of creativity Decembrini thrives on.
He throws caution to the wind, using exotic meats like venison when he can source it and he is partial to seafood too, as the pub is Ocean Wise certified.
Noble said the Hop & Vine has had to overcome the misguided notion that pubs can't, don't or won't serve food for gourmets.
"Some people think of pubs serving a lower calibre food and beverage," he said.
"But that's just not true. We're asking people to come and experiment with some gourmet food and drink in a more relaxed atmosphere."
That means even if the Long Table series doesn't fit into your schedule, come and try some of Decembrini's regular offerings, including the $15 grilled filet of maple sockeye served with "over the limit" amaretto prawns.
I did, and the dish is delectable and amongst the best pub fare you'll find in the city.
Sure, you can also get pub favourites like the usual burger at $10 or a $12.50 blue collar burger featuring bacon, sauteed onions, mushrooms and mozzarella cheese, but take the advice of Noble and Decembrini and try some of the more exotic dishes on the regular menu at the Hop & Vine.
The $10 butter chicken features an authentic Indian recipe made with traditional spices and served with naan bread over rice while the chipotle barbecue pulled pork sandwich features a Guinness barbecue sauce and ciabatta bread for $11.
Those dishes, while good, will be different from what you get at the Long Table Series.
Tickets for most Long Table Series events are $40 (plus tax) and are available at the bar or online at www.hoplongtable. eventbrite.com. For more information please visit www.hoptaphouse.ca or call 604-421-1092.
www.twitter.com/AlfieLau
