ALBUQUERQUE, N.M. — Welcome to the world of the “Pink Elephant.”
O’Niell’s Heights is hosting a Delirium Beer Dinner on Oct. 24. Delirium is known for its signature “Pink Elephant” logo and branding.
The dinner will begin with a grilled chicken salad paired with Delirium Tremens. The beer is Delirium’s best known and is described as having slight hopiness with a bit of peach notes.
“We have a really gorgeous spring mix that we’re starting with,” said Brooke Poole, O’Niell’s assistant manager. “On top of that is grilled chicken, diced fresh
pear, and dried carmelized apricot.”
A cream based mussel soup makes up the second course. It will be paired with Nocturnum, which is another popular Delirium beer. Nocturnum is a Belgian strong pale ale that is a bready beer that is not too sweet with some notes of plum and fruit.
“It’s a really delicious soup because it’s kind of a mix of the heartiness of a New England style seafood dish but it also has a lot of French influences,” Poole said.
The main course will feature a pork loin with cherry glaze and wild rice paired with Delirium Red, which is a “fruit field” beer with notes of cherry and a bit of raspberry.
“It’s a gorgeous beer,” Poole said. “It’s really going to pop… It’s perfect to pair with the main meat course. That should be pretty gorgeous – round pork loin with that bright red cherry glaze with this gorgeous pink-red beer. It’s going to look really good.”
The dessert course is what the O’Niell’s team is most excited about. A Tiramisu will be paired with a Delirium rarity named Delirium Black.
“Delirium Black is one of the Belgian strong dark ales but it’s barrel aged,” Poole said. “It’s aged 10 months in bourbon barrels. So they start with the Delirium
Nocturnum and then they age it for 10 months. It’s not overly barrel rich. It’s spicy, it’s sweet, it’s a little bit fruity but it is going to have malty and coffee notes which we’re going to tie into our Tiramasu.”
All the courses will be made from scratch including the Tiramisu served with Lady Fingers.
“We’re going to have our own cinnamon coffee we’re going to use to infuse this dessert,” Poole said. “We’re going to serve it in individual serving glasses so you can really appreciate the layers of this dessert…. (it’s) a little cheesier more of like a classic Italian dessert that is not insanely sweet.”