Bard and Banker, Downtown

I had the most amazing time at the Bard and Banker last night. My wife bought us tickets to Phillips Brewery / Bard and Bankers Autumn four course dinner and beer pairings. As you can guess the beer was sponsored by Phillips Brewery; who in my opinion brew the best beer in Victoria maybe even BC for that matter.

The dinner was a small event with only about 30 tickets being sold. It was held in a small room on the second floor of the Bard and Banker that resembled an old library, it reminded me of something you see in movies, the only thing missing was a nice scotch and a great cigar. Being a smaller room it gave the night a intimate feeling and the layout made it impossible for you not to socialize. The seating was more of a 'family style' with 10 guests to a table. Adjacent to the library room was an amazing patio where guests could relax and socialize over an delicious "growler" of Philips Service Ale. Service Ale is a Scotish style ale brewed specifically for the Bard and Banker and if for no other reason, I will go back to the Bard and Banker just for some more Service ale.

As for the food, we started of with a personal size chicken pot pie which was paired beautifully with Phillips Phoenix Gold lager. The pot pie was amazing; and as one guest commented "if all chicken pot pie tasted this good...I would eat it a lot more often". The vegetables were al dente, the chicken was tender, and it was all topped with a beautiful puff pastry. I don't think I saw one person finish without licking their lips in anticipation of the next course.

Round two delivered a beef short rib ravioli topped with a chanterelle mushroom sauce. This was a phenomenal dish and one that I would have never conceived in my wildest dreams. Again the diverse crowd of people raved at how good it was, but it wasn't just the dish that was good, it was paired with beer that was just as amazing - Phillips Rifflandabrau pilsner.

Our third course was simply awesome! Pan seared black cod with a tomato cream sauce that had hints of curry, accompanied with leaves of Brussels sprouts. This dish is where I truly believe the head chefs talents were emphasized. His attention to details was something you rarely find in Victoria restaurants let alone bars! I being one of those people who hate Brussels sprouts actually thoroughly enjoyed them in this dish. The kitchen staff took the time to peel all the leaves off of the sprouts by hand in an effort to not overcook them in the traditional manner. The cod was matched with Phillips Skookum Cascadia Brown Ale. As informed my Mike of Phillips Skookum is more of a dark IPA than a Brown Ale, something that Phillips is pioneering. I have had Skookum on a number of occasions; it isn't for everyone, but I find it quite delicious.

The piece de resistance - Carrot cake with apple and a butterscotch sauce! Simply a delicious dessert and the perfect way to end the evening. I almost forgot I was eating at a bar, the meal I just had was comparable to a fine dining restaurant, but not the uptight atmosphere. My only complaint about this course would be the beer pairing, I found it to overpower the food slightly. I will admit that I am not the biggest fan of really hoppy beers so, this isn't a complaint about the beer but more about my personal beer tastes. Oh, I totally forgot to mention: the beer was Phillips Growhop.

I want to say thank you to Mike from Phillips and Mike from the Bard and Banker, they hosted an amazing night and did everything possible to make sure everyone enjoyed themselves. I can't wait to the Winter tasting! I almost forgot to mention KUDOS to the Bard and Bankers Kitchen!