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de Vere's Melt Month, Week 1: The Fancy Ham & Cheese

It's officially Melt Month at de Vere's--a month dedicated to melty sandwiches dreamt up by our talented chef Wes Nilssen. First up, the tastiest ham and cheese sando you've ever had. Crispy, melty, sweet, and savory.

Ham

Aged Gouda

Cranberry

Spinach

Rye Bread

Sage Butter

You gotta try it.

 

Insider Brunch Ideas from de Vere's Staffers

We asked the de Vere's staffers to give us the "dish" on what they order for brunch--and came across some great off-menu options. Feel free to steal their ideas to make your brunch experience even more delicious.

 

IDEA #1: Turn our B.L.T. into a breakfast sando!

Order the B.L.T...add an egg, scrambled or fried. Sub the country crisps for our breakfast potatoes.

 

IDEA #2: Create a Bogman Sandwich!

Order a grilled cheese, add black and white puddings, egg, and Irish bacon. Amazingness!

 

IDEA #3: Say goodmorning with a grilled cheese!

Order a Grilled Cheese sandwich...add bacon and eggs! Again, swap the country crisps for our breakfast potatoes.

Shepherds Pie vs. Cottage Pie vs. de Vere's Granny's Shepherds Pie

We've been asked a lot lately about our Granny's Shepherds Pie. What is it? Why is it made with beef instead of lamb? What's the difference between shepherds pie and cottage pie?

Traditional shepherds pie is a meat pie made with ground lamb or mutton (hence "shepherds") with a mashed potato  crust. Cottage pie is the same thing, but made with ground beef. Since we grew up eating the BEST shepherds pie (made by our granny, of course), we serve it like she does. Our Granny's Shepherds Pie is made with ground beef and vegetables, topped with a rich gravy and mashed potatoes, and then baked until golden brown. We also serve it with your choice of a side soup or salad.  If you want the full family experience be sure to ask for it with a fried egg on top!  Trust us, it is out of control and a secret of our mothers.

Pair it with a 20-ounce pint of Guinness, and you have the perfect meal for fall.

Burger Thursdays at de Vere’s Irish Pub in Sacramento, CA

by  on October 6, 2011 in Blog

Thursdays are about to be a bit more burgerly thanks to the new Burger Thursday’s going on at de Vere’s Irish Pub.

After the success of #sacburgermonth, one of the key takeaways was that Sacramento LOVES burgers! The customers (and even employees) at de Vere’s kept asking what the next featured burger would be,  so Henry came up with the idea of Burger Thursdays to bring some fun new hamburgers to the menu all throughout the year.

As a bonus, he asked your favorite burgerjunkie here to cosponsor the event to help get the word out.  I thought, heck, why wait for National Burger Month to celebrate the cheeseburger?

So every month starting with this October, 2 burgers will be featured. One crazy cheeseburger for the first 2 Thursdays and one hopped up hamburger for the second 2 Thursdays. $11.95 will get you a great burger and some fries every Thursday from here on out at de Vere’s.

Think of me as your sandwich scout, your cheeseburger channel, if you will.

I will guide you through the amazing featured burgers each month right here on this blog and onTwitter @burgerjunkies (look for the #burgerthursdays hashtag). I’ll even drop a mouthwatering Facebook post or two in there along the way.

The regular burger at de Vere’s is definitely good. But when the let the chef loose and start coming up with fun, featured burger creations, their burger game gets elevated to a whole new level.

Right out of the gate, Wes, the chef at de Vere’s brought the heat with this buffalo wing inspired creation that we finally dubbed, the “Buffalo Crunch” burger. I’ll let Wes explain it in this video:

http://youtu.be/aV56tiUJK78

 

You heard correctly:   scratch made buffalo wing hot sauce, a bleu cheese dressing, house made potato chips (you will SERIOUSLY appreciate the CRUNCH), topped with tomato and lettuce on a pretzel bun.

It looks a little something like this (before you dive in):

If you were to drop the top like a 64′ Impala, it would look something like so:

Guess what today is? Thursday. And if you’re reading this on any other day than Thursday, start your countdown, because you’re gonna want to make de Vere’s Irish Pub your new weekly Thursday tradition.

Tip:   Splurge a little while you’re there and ask the server for their amazing curry ketchup to go with your fries.  It may set you back an extra 75 cents, but it’s well worth it. Be sure to tell them the Burger Junkie sent ya :)

Burgely Yours,

Rodney

PS. Be sure to enter the Burger Thursdays Photo Contest on the de Vere’s Facebook page. That $75 gift card first prize can buy a lot of burgers!

Weekday Wine & Dine Recommendations

Want to know what we'd order during the Weekday Wine & Dine event? Here, we've highlighted 4 different bottles we love--and the dishes that we think pair best with them. Come in every Monday through Thursday, order 2 entrees, and get half off any bottle of wine. Use this as a cheat sheet for what to order, ask your waiter for suggestions, or just go for what you're craving. Happy Weekday Wining & Dining!

Hess Chardonnay

Tastes like: "Tropical aromas of freshly-cut pineapple and ripe pear. A soft entry of well-balanced fruit and oak persists all the way to a pleasing finish of honeydew melon and crème brûlée."

Order with: Ploughman's Cobb Salad and Fish n' Chips

Regular price: $28

Weekday Wine & Dine price: $14

 

 

 

Louis M. Martini Cabernet

Tastes like: "Made to accentuate the high-toned, delightful fruits of Sonoma County's vineyards, this wine offers many layers, featuring aromas and flavors of red cherry, plum and blackberry fruit with an underlying dry creek dustiness. The round, full mouthfeel has just enough structure to lead it into a fruit focused finish."

Order with: Original de Vere's Burger and Mac & Cheese

Regular price: $30

Weekday Wine & Dine price: $15

 

 

 

Geyser Peak Pinot Grigio

Tastes like: "The nose shows notes of lemon, lemon zest, citrus blossom, and a hint of spice. The palate is crisp and bright with citrus flavors and elegant minerality."

Order with: Grilled Chicken Sandwich and Green Street Caesar Salad

Regular price: $20

Weekday Wine & Dine price: $10

 

 

 

Alamos Malbec

Tastes like: "The nose offers bright black cherry aromas with light floral notes and a touch of toast. The mouthfeel is full and rich, with ripe, concentrated cassis and black raspberry fruit flavors interwoven with a touch of chocolate and sweet spice from light oak aging. The finish is long and lingering, with ripe, velvety tannins."

Order with: Lamb Sausage from "Lighter Side of Ireland" menu (or Bangers and Mash from regular menu), and Traditional Irish Stew.

Regular price: $26

Weekday Wine & Dine price: $13

 

 

 

 

 

Sunday Brunch Specials (go USA!)

USA v. Japan...with a side of Irish Coffee! Come in this Sunday to watch the Women's World Cup Finals. The pub opens at 9am, game time is at 11:30 am, and brunch specials last until 2pm! As a reminder, here's what you can score EVERY weekend at the pub.

Specials:

Almost Famous Irish Coffee $6

de Vere's Bloody Mary $5

Bottomless Mimosa Bottle Service $10

 

Full Brunch Menu:

Brunch Summer 2011

It's Here: July's Lighter Side of Ireland Menu

Last month, we kicked off our first-ever "Lighter Side of Ireland" food series with the refreshing Seaside Menu. This month, we're getting rustic with a Farmhouse Menu, which debuted this week. Flavorful cuts of meat...crisp vegetables...fresh-picked, juicy fruits. Are you hungry yet? Even more mouthwatering is the fact that our prolific chefs (it's unreal how many unique dishes they dream up every month) have sourced the most satisfying ingredients from local growers.

Speaking of local, don't forget you can get a bottle of  wine at half price when you order two entrees, Monday through Thursday.  For more information check out our Weekday Wine & Dine promotion.

Check out the Farmhouse Menu below for the most updated lineup.

July's Farmhouse Menu at de Vere's Pub

Ireland is in the middle of a culinary revolution! Irish cooking is a clear example of cooking local while creating flavorful and exciting dishes. Irish cuisine is much more than heavy potatoes and thick gravys. De Vere’s Irish Pub is dedicating our entire summer to showcasing the Irish cuisine movement while providing our guests with lighter fare during the hot summer months. This journey through Irish cooking will involve a new theme each month with weekly changing specials for you to try. We hope you will join us for this culinary adventure and enjoy tasting foods from the ocean, the farm, and modern day Ireland.

JUNE: “Seaside Menu” JULY: “Farmhouse Menu” August: “Urban Menu”

* Buy Two entrées and Get 1/2 off a bottle of wine  ( M-Th)!

Presenting “The Lighter Side of Ireland” Summer Menus

Crisp-fried fish. Savory cream sauce. Thick sizzling bacon.

While these traditional Irish food staples will always make your mouth water, they might not be what you always want to order—especially during the hot Sacramento summer months. Luckily, we have special, less-heavy menus options for you to indulge in while the mercury rises. For the first time ever, we're presenting a "Lighter Side of Ireland" dining experience—all summer long!

Starting this month, the progressive 3-phase menu gives you an opportunity to try less traditional, more refreshing fare (proving that Irish cuisine is much more than filling potatoes and gravy). It's our nod to the current food movement happening in Ireland right now.

Here's what we're serving: June’s Seaside Menu will offer fresh seafood specials. (Check it out here.) July’s Farm House Menu will feature a variety of savory meats and vegetables. Finally, August’s Urban Menu will highlight the modern side of Irish food. What's even more impressive is that options will change weekly. Our chefs Wes and Ricky have been busy—and extra creative!

If you come in Monday through Thursday, we'll be offering an incredible wine special.  Buy any two entrées from the special menus and get half off any  bottle of wine!

We hope everyone comes to join us for this culinary adventure and enjoy tasting

food from the ocean, the farm, and modern-day Ireland.

 

de Vere's Seaside Menu

 

The Lighter side of Ireland

 

~Menu changes weekly~

All items subject to availability

Seaside Menu

all items Pair well with ~

Railbridge Sauvignon blanc 7/26

Featured June 1-4

Grilled albacore tuna 13.5

House bacon, roasted fingerling potatoes, spring onion, arugula, Meyer lemon vinaigrette

Beer steamed mussels app 7.5 / entrée 16

Chorizo, red onion, fennel, tomato, garlic, grilled bread

Featured June 5-11

Roasted Beet salad 8

Red onion, fennel, goat cheese, maché, local olive oil

Grilled oysters 14

Spicy garlic butter

Broiled black cod 16

Asparagus, roasted shallots, house bacon, lemon caper beur blanc

Featured June 12-18

Grilled caesar salad 8

Croutons, shaved Irish Piquant flavored cheese

Smoked salmon Paté  12

Grilled Boddington’s wheat bread, small salad, cumberland sauce

Seared sea scallops 16

Crispy fingerlings, sautéed ramps, corn, smoked black cod chowder

Featured June 19-25

Smoked salmon boxty 9

Lemon, capers, sour cream, greens

Raw oysters 12

With accompaniments

Pan seared Irish trout 16

Potato and corn hash, spring onion white wine sauce

Featured June 26-30

Best of… Aq

Tax not included. Not valid with any other offer. Split entrees not    permitted. Service charge of 18% will be added to parties of 8 or more.

Chef :: Wesley Nilssen

Chef :: Tarick Abukhdier

Ireland is in the middle of a culinary revolution! Irish cooking is a clear example of cooking local while creating flavorful and exciting dishes. Irish cuisine is much more than heavy potatoes and thick gravys.

De Vere’s Irish Pub is dedicating our entire summer to showcasing the Irish cuisine movement while providing our guests with lighter fare during the hot summer months. This journey through Irish cooking will involve a new theme each month with weekly changing specials for you to try. We hope you will join us for this culinary adventure and enjoy tasting foods from the ocean, the farm, and modern day Ireland.

JUNE: “Seaside Menu” JULY: “Farmhouse Menu” August: “Urban Menu”

* We will be pairing all our menus with wines from Rail Bridge Cellars, a local urban winery from Sacramento.

* Buy Two entrées and Get 1/2 off a bottle!

A Review of the Jameson Whiskey Family Line Up

Jameson

Nose: Very aromatic. Waxy orange skins. Linseed oil. Leather. Palate: Big, oily, creamy, sociable. Finish: Delicate. Peppery. More-ish. Comment: A superb Irish for everyday drinking. I love this, though not quite as much as the Gold.

Nose: A meeting of oloroso and crisp pot still character. Malty, too. Lovely fruitcake richness, though not as sweet as in recent years. Palate: Very firm, oily, intense and mouthfilling. Finish: A hint of spice counters an increasing oaky bitterness though the barley and sherry last to the very end. Comment: Five or six years back I panned this whiskey: it was lacking in pot still character. Not any more. Now genuinely impressive, charming and characterfull

 

Jameson 12yr

Nose: Leather handbags, new car smell. Seville oranges and dusk in Valencia. Palate: I have died and gone to heaven. Warm oily spice, cardamom, cinnamon and some damn fine sherry notes. Finish: Rumbles on for ages. Tickling pepper and milk chocolate. Comment: For the money, this is the best damn blend you will ever, ever taste.

Nose: Lush and rich. Some oily pot still notes. Ripe fruit, melon, spices, oak notes, charcoal, some raisin/sultana. With water: cocoa butter, tea cake. Palate: Clean and slightly malty start. Stretches across the palate. Semi-dried peach softness, crisp cereal/oak. Balanced, honeyed and soft.

Finish: Herbal. Comment: Much more like it. Has the rich velvety juicy fruitiness of good Irish.

Jameson Gold

Nose: Light. Fresh wood. Vanilla. Distinctly buttery. Palate: Creamy. Vanilla. Fresh apple. Honey. Finish: Lightly toasty. Fresh-cut cedar. Comment: There is some virgin oak in this one, along with bourbon casks. Bonus points for trying something new, but would have expected more interesting results. I find it a bit light tasting. Try it with fresh brown bread and Dublin Bay prawns.

Nose: Layered elements of soft honey and subtle oak criss-crossing the crisp pot-still. Palate: Truly magnificent honey-barley notes. Finish: Silky and subtle, an essay in bittersweet balance with the final, drier bitter notes reminding you of some decent age. Comment: No two vattings are ever the same. However, astonishingly high quality every time. The most complex Irish of them all; a blenders triumph.

Jameson 18yr

Nose: Fresh, clean linen. Alder. Bath oil. Palate: Firm. Oiled wood. Out of the sauna to a cup of tea. Quite strong flavours. Aromatic and refreshing. Finish: Gunpowder tea. A minor explosion. Comment: Robustly sexy. I always enjoy Jameson, but I really relished coming to grips with this one.

Nose: Soft, rich, juicy: apricot, dried fruits, orange, butterscotch, hazelnut butter. Water brings out sherry, becoming chocolate and bourbon biscuit. Palate: A luscious, oily sweetness with a crisp solidity on the palate, then a burst of dried fruits, spices and citrus fruits. Finish: Rich, soft honeyed. Comment: I could drink this all day. A classic Irish whiskey.

 

Jameson 21yr

Eye: Amber, dark

Nose:  Citrus, overripe autumn fruit, honey, fudge and mildly spicy, and it must be said that they all comes together rather beautifully.

Taste: Very smooth indeed, with hints of leather, vanilla fudge, nuts – and there is no hiding that it has spent some time in a sherry cask; overall very well balanced with a nice, rounded, sweet aftertaste that lingers pleasantly in your mouth.

Jameson Vintage

The Pernod Ricard-owned Jameson brand is the world’s best-selling Irish whiskey, and is produced in the company’s extremely versatile distillery at Midleton in County Cork, which dates from 1974. There an array of pot and column stills produce spirit that is blended together in bewildering and classified combinations and proportions for the various expressions that make up the Jameson range, and many other brands besides. The latest addition to Jameson’s line up of ‘Reserve’ whiskeys, Vintage Reserve, takes to the shelves alongside Jameson 12 Year Old Special, Jameson Gold and Jameson 18 Year Old Limited Reserve. The four Reserve expressions are all matured in a mixture of ex-Bourbon and ex-Oloroso Sherry casks, and combine triple-distilled pot and column still spirit. Vintage Reserve contains some of the rarest whiskeys available from Midleton, and one of the component pot stills whiskeys has been matured in port pipes. The oldest element of Vintage Reserve is the grain, some of which is up to 25 years old, and all of the Bourbon casks used are second-fill. Light, floral honey notes from the aged grain component are present on the early nose, along with fleshy peaches and melons. The port casks contribute rich, fruity characteristics, which are sufficiently subtle not to dominate. Barley lingers in the nostrils. The sweet, mellow palate offers bananas and plums, along with developing cinnamon, toasted oak and dairy fudge notes. The finish is long, with sweet fruits, port, spice and a hint of barley. By no means cheap, but this is a confident, sophisticated and beautifully integrated whiskey that has all the makings of an Irish classic. 46.0% ABV

A note from de Vere’s Irish Pub:

Our management staff at de Vere’s Pub is dedicated to building Sacramento’s largest whiskey list. We add whiskeys to our list as often as possible, in order to offer our guests the best and most comprehensive assortment in Northern California. To further educate our patrons (and ourselves), we like to post reviews of these whiskeys on our blog. This lets our guests read up on the whiskeys we offer before coming to visit our whiskey bar—which we know you’ll fall in love with upon your first visit.

 

The whiskey bar is located in the back room of our Irish Pub in downtown Sacramento, which is owned and operated by an Irish family. We understand that you have a lot of choices in the bars and restaurants that you frequent in the Sacramento area, and we hope that we can earn your patronage by providing you with a one-of-a-kind experience. Our goal is to provide you with the best place in town to eat, drink, and socialize with your family and friends. So, grab a friend and come down for an incredible whiskey and dining experience!

You can try these Whiskeys at  de Vere’s Pub in downtown Sacramento.

Join our Whiskey Society to learn more about Whiskey's at a discount!

GET MORE PUB UPDATES HERE:

Find us on Facebook Follow us on Twitter View our videos on YouTube Visit our blog View our profile on LinkedIn

 

Sacramento Burger Month at de Vere's Pub

Stadium Burger at de Vere’s Irish Pub –

Week 3 #sacburgermonth

Stadium Burger at de Vere's Irish Pub

Week 3: Sunday May 15 – Saturday May 21

Share this burger with your friends!

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

This premium burger/beer pairing is available for a limited time for $15 only at de Vere’s Irish Pub in Sacramento! Ask your server for the Sac Burger Month special!

This Burger has also been nominated in The ESPN "Fanwich" Contest and we need your votes! To Vote click here!

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About Rodney

Rodney is a long time Sacramento area resident that has been a cheeseburger lover for as long as he can remember. You can find his beautiful burger photography and tasty burger reviews at BurgerJunkies.com or drop him a line@burgerjunkies on Twitter to say Hi!

 

May is National Hamburger Month

May is National Hamburger Month

Original Article from Foodspotting.com
"Editor's Note: With nearly 500 foodspottings and numerous burgers under his belt, Super SpotterRodney Blackwell is clearly the perfect person to talk to about National Hamburger Month. Check out the contest he's running for burger junkies in Sacramento and be sure to follow his epic Foodspotting hamburger guide.

 

May is National Hamburger Month! As the creator of California-based burger review blog Burger Junkies, I jumped at the chance to share my love for burgers by teaming up with de Vere's Irish Pubin Sacramento to create #sacburgermonth. For each week in May, de Vere's chefs created a Featured Burger with beer pairings. You can check out those burgers in our #sacburgermonth guide.

It may be mid-May, but it’s never too late to join in the burger fun! To celebrate National Burger Month, add a burger that you’ve enjoyed to the new National Hamburger Month Foodspotting guide. It’s an open guide, so hopefully together we can create one of the best visual burger resources in the world!

Rodney Blackwell runs T-ShirtForums.com and when he’s not thinking about t-shirts, he’s out fueling his Foodspotting addiction. You can follow his burger adventures at BurgerJunkies.com or on@burgerjunkies.

 

Tomorrow Is Derby Day at de Vere's Pub

Each year, in Louisville, Kentucky, a two week long festival culminates in an epic thoroughbred horse race that is watched the world over. The Kentucky Derby, a Grade I stakes race, is ten furlongs or one and a quarter miles in length, and involves the fastest, top competing colts, geldings and fillies in the United States. Also touted the “Run for the Roses” since the winner is draped in a rosy blanket, this competition garners more spectators and bets than any other stakes race of its kind. This year, watch the “fastest two minutes in sports” at de Vere's Irish Pub, which will be hosting an unprecedented Derby Day event this year on Saturday, May 7th beginning at noon.

The pre-race festivities will include specials on Mint Juleps and Pimms Cups, which will start at only $5, as well as a big hat contest for the ladies!

You may have seen photographs of the old days when high society attended horse races as a matter of course, and all the well-to-do women would don extravagant lids, hoop skirts, and frilly dresses. So, classy gals, wear your hat that takes up the most real estate possible, and contend for to-be-announced prizes and glory! Don't have a big hat already? Try Sacramento City Dry Goods or the Village Hat Shop in Old Sacramento in an effort to support local businesses, something that de Vere's endeavors to do as well at every possible turn!

Mint Juleps proffered will be made with Woodford or Pure Kentucky bourbon, and our bartenders have been gearing up to make the best ones you've ever tasted. For more on the making of these drinks, check out these youtube.com videos:

Mint Julep: http://www.youtube.com/watch?v=-lP2VQ9eiUo&feature=related

Pimms Cup: http://www.youtube.com/watch?v=GjXuBbs3wlk&feature=fvwrel

The race itself will commence at 3pm and suspense will fill the pub as our patrons gather to witness history in the making. All will be on the edge of their bar stools, and from under the rim of their big hats, as they sip a well-constructed cocktail and cheer for their favorite thoroughbred, a new contender will strive ahead to become the new victor of the Kentucky Derby. De Vere's extends an invite to you, your friends and family to enjoy this annual race within the warmth of our family's pub.

For more information or to RSVP to this event, please visit the event page at: http://www.facebook.com/event.php?eid=154826847910731

 

Sacramento Burger Month's Week 1 Burger: The Tostada Burger

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

To Vote for this burger click here

To Learn what's Next click here

To Vote for the 4th week burger click here

 

All About Sacramento Burger Month at de Vere's Pub! (Part One)

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in Since May is officially National Hamburger Month, we thought it would be great to promote burger awareness here in our beautiful city of Sacramento.

Each week in May, the fine chefs at de Vere’s Irish Pub will be showcasing a unique featured burger masterpiece that will only be available for that week only.

Here’s the Burger Breakdown:

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger

Tostada Burger at de Vere's Irish Pub
Tostada Burger at de Vere's Irish Pub

 

Served on a lightly toasted, locally baked bun from The Grateful Bread, this freshly double ground beef burger is topped with a crispy tostada and corn pico de gallo salsa con queso. The burger itself sits on another layer of the house made salsa, a nice red tomato slice and another tostada layer to give it a great crunch. For an added kick, the buns are lightly spread with a made-from-scratch Serrano chili mayonnaise.

This burger is paired with a classic Corona beer during Cinco de Mayo week where de Vere’s will be celebrating the Batallón de San Patricio (aka Drinko de Mayo)

 

Week 2: Sunday May 8 – Saturday May 14

The Firestone Burger

Firestone Burger at de Vere's Irish Pub
Firestone Burger at de Vere's Irish Pub

 

This juicy cheeseburger is cooked in a red wine, shallots, and balsamic vinegar based sauce that gives it a powerful sweet and tangy flavor.  The double ground smoked beef patty is infused with smoked pork and topped with bacon, smoked cheddar goat cheese and fried onions. This flavorful burger is served on a lightly toasted, locally sourced, freshly baked bun.

We paired this burger with an Abbey ale from New Belgium Brewery out of Colorado. The chocolatey undertones allow this beer to hold its own with the smokiness of the Firestone Burger.

 

Week 3: Sunday May 15 – Saturday May 21

The Stadium Burger

Stadium Burger at de Vere's Irish Pub
Stadium Burger at de Vere's Irish Pub

 

Local sports fans, this one is for you! This double ground beef patty is stuffed with 1.5 ounces of sharp cheddar cheese, coated with whole grain mustard, and smothered with a house made relish containing delicious peppadews. The chef’s searched far and wide for the perfect soft pretzel bun to compliment this beautiful burger creation.

Henry personally selected an organic wheat beer that goes perfectly with the pickled peppered flavors that top this burger. Mothership Wit from New Belgium Brewery is brewed with wheat and barley malt, as well as coriander and orange peel spicing resulting in a balance of citrus and sour flavors held in suspension by a bright burst of carbonation.

 

Week 4: Sunday May 22- Saturday May 28

YOU DECIDE!

Vote for our last Weekly Featured Burger
Vote for our last Weekly Featured Burger 

We haven’t picked the burger for Week 4 yet.

Your votes for the 4th Week #sacburgermonth burger will decide which one gets featured on the menu!

The de Vere’s chefs have dreamed up 2 crazy burger creations for #sacburgermonth Week 4, but only 1 can be on the menu.

Help us choose the Week 4 Featured Burger by taking our 5 second survey and be entered into a chance to win a t-shirt and free $25 Gift Card from de Vere’s Irish Pub!

Will it be:

A Prime Rib Burger with carmalized onions manchango cheese, Horse radish mayo and Au Jus

Or will it be:

A Philly Burger Pepercorned crusted all beef patty with house made Pastrami , house made sour kraut, and swiss cheese with a roasted red pepper mayo.

Cast Your Vote

Sacramento and BurgerJunkies.com (a burger review blog).

Sac Burger Month (or  hashtag #sacburgermonth on Twitter) is a joint effort between de Vere’s Irish Pub in

Ms. Munchie Dines at De Vere's

Saturday, April 30, 2011

 

de Vere's - Pub Fare & Burger Bonanza

Follow the author's Blog

or on her Twitter! @ms_munchie

A few months ago I had started a Twitter exchange with Henry de Vere of de Vere’s Pub before I had ever met him. He invited me to come into the pub and I explained I rarely entered pubs and bars because I don’t drink. “But we have great pub food”, he replied.
Shortly after, I finally met him and he repeated his invitation. Come on in and he’ll set up a tasting for me with his chef. As my readers know, I never turn up an offer for free food. It took several weeks, but I finally made it in. That said, you can consider this review biased, if you wish, since I did not go in there blindly, but for a formal tasting.
I ventured over after work on a Thursday. Henry greeted me warmly and told me what he had arranged. He thought I might like to see the chef make some blood sausage in the kitchen before trying some food.
 

mixing the blood sausage ingredients
I was introduced to Chef Wes Nilssen. He’s had quite a few positions around town, including some of the Paragary’s restaurants. He asked me if I liked blood sausage. Now my mother, being Filipina, loved all that sort of stuff. Me, not so much. I would have tasted it, but actually got off the evening not having too.  He had all the ingredients all prepped. There was barley, oats, onion, milk soaked bread crumbs, bits of pig fat, spices, and pig’s blood from John Bledsoe. He started with the barley, poured in the blood, and mixed it thoroughly before adding the next ingredient. He carefully blended each ingredient in before moving to the next. In actuality, the sausage is mostly the filler.  Everything was a bright crimson. 

The sausage maker was brought out and loaded and then the intestinal casings were slid onto the extruder. One of the kitchen assistants cranked down the press as Chef handled the sausage as it was extruded. I noted that he wasn’t making links. Instead, they make a giant coil, boil it, and then they cut portions from it after it’s cooled.

We got two coils from today’s batch and Chef said it would last them about three weeks. They make their other sausages as well. Their plan is to get licensed to do their own charcuterie. Thoughts of salami and smoked goods swim in my head. Yum.
I went back out to the bar and sat down with Henry with a cheese platter. On it were two types of salami, four cheese, some peppadews, olives, and a housemade marmalade. There were also slices of the Irish brown bread they bake themselves twice a day. Since it is so heavy and has very little moisture to it, they bake it twice a day to keep the freshest available throughout the day.
Henry talked about our British/Irish backgrounds. My dad is from Ipswich in ’58 and his parents came from the Dublin area in the late 70’s. In fact, Henry, the youngest, is the only one of his siblings to be born in the U.S.
Henry explained that they wanted to make the best Irish bread like his grandmother made. But we all know our grandparents used to just throw ingredients together and never measured. So he and his aunt set about making 20 different versions of bread, writing down the measurements, and having grandma taste them. They narrowed it down over and over until they finally came to the final one that was like grandma’s. That’s the recipe they use in the pub now.
We discussed pub food and the type of food from the British Isles. I grew up knowing a little about bangers and mash and shepherd’s pie. Henry explained that they wanted to add some lighter pub fare to the menu as we start going into the summer months. My next item was one of their ideas. They took the well-known combo of smoked salmon, capers, and onions and wrapped inside a boxty. Boxty is a potato pancake. I really liked it. The warm, soft pancake with the crunch of onion, smoky salmon, and salty capers with a bit of crème worked well as a nice little package.
They asked me what else I would like to taste and so I asked for the Irish stew and shepherd’s pie. The pie came out first with the mashed potatoes decoratively piped on top and then put under the broiler for a quick toast of the peaks. Sprinkled on top was some parsley. Henry explained that his mom always put the garnish on everyone’s plate because it made a simple meal more special, especially when feeding a large family on a budget.
mini version of their shepherd's pie
I later read through some of the Yelp reviews and noted that people were irked by the ratio of mashed potatoes to meat mixture.  I can agree with that. Yes, it could use more filling and less potato. But at least the filling was good. In fact, I was impressed that the vegetables weren’t overcooked and soft, but still had that slight crispness to them. And since I wasn’t paying for anything, I wasn’t paying attention to prices. So if I was having to pay for it, I probably would also be a bit irritated by too much potato.
Our conversation continued about the traditional pub dishes. Everyone who grew up eating shepherd’s pie or Irish stew has a very subjective idea of how the dish should be. Everyone’s recipe and childhood memory is different. Both of these dishes can be done with beef or lamb. Henry explained that they serve dishes closest to the de Vere’s family recipes and how HE grew up with them. He often has customers say that a dish needs to be different – “you need to add this” or “it’s supposed to have __”. But you can’t satisfy everyone.
Next came the Irish stew, with beef. (As I had just told him I made my St. Pat’s stew with lamb.) It arrived with the family garnish of a sprinkling of chives. There was plenty of meat and chunky vegetables. I noted the full bodied flavor of the gravy and Chef explained that they cook the stew with veal bones.
Being into desserts, I asked them what they had. Their best dessert is their bread pudding. They slice it, coat it in panko crumbs, deep fry it, and then serve it with vanilla ice cream and caramel sauce. Now I’m not a fan of bread pudding, but I couldn’t stop eating this. Henry said it had become so popular that they could never take it off the menu. A signature dish. When people order it he know that, again, they might be thinking of a bread pudding that they grew up with and he has to explain to them that it’s going to be deep fried so that they aren’t shocked when it arrives.
By this time I was stuffed and reluctantly had to push the rest of the pudding away. I’d learned a lot about Henry and his family, his bar and his vision. That vision includes a second pub being fitted in Davis. Like the midtown location, the Davis one will have all the interior shipped over from Ireland. When I asked why the expense of importing versus just making replicas, he explained that it just doesn’t look and feel the same as the workmanship and pieces he brings over. As we gazed around the bar area he pointed out all the pictures of his relations. He explained that his family has pubs back for many generations and he’s just continuing the legacy here in the U.S.
Another Day, Another Tasting
A couple days later I get a tweet. Do I want to come for a burger tasting? Rodney, known on Twitter as @burgerjunkies, is partnering with de Vere’s for burger month. It turns out that May is National Burger Month. Henry and Rodney have a plan for a different burger for each week of May and we now get to taste them.
Week 1 contains Cinco de Mayo and so we start with a TostadaBurger. You get bun, crisp tostada, tomato, corn pico de gallo con queso, burger, another crispy tostada, more corn pico, and Serrano mayo and bun. LOVED this burger. It has a nice spicy kick to it flavor-wise. But this is mostly a texture burger. You get a fabulous crunch from the tostadas and then a veggie crunch from the corn.
Week 2 is going to be the Firestone Burger, since de Vere’s is in the Firestone district where the old Firestone building used to be. This one is all about flavor. Inside the bun there is arugula tossed in a little oil and salt and pepper, a burger made with beef and some smoked pork mixed in, smoked goat cheddar cheese, a pile of fried onions, and topped with a red wine/balsamic shallot sauce that has been cooked down to thick, caramel jam. What I really liked with this burger was that even though it was full of lots of bold flavors, you could still distinguish each ingredient and savor the blend. The goat cheese is noticeable, but not overpowering. You can taste the bit of smokiness and yet still taste the vibrant shallot sauce as well. Everything worked really well off of each other.
Week 3 is the Stadium Burger. Served on a pretzel bun shipped all the way from Chicago, it has a patty with an ounce and a half of cheddar stuffed inside. Both sides of the bun are spread with whole grain mustard and the burger is topped with a housemade relish of cucumbers and those lovely peppadews I had on my cheese platter the week before. As we split the burgers the cheddar oozed from the center. I liked this burger, but found it awkward to eat. I also told Henry that the relish needed more of the peppadews and less cucumber.
The final week of May will probably be decided by a poll of de Vere’s fans. One option being considered is a burger topped with prime rib and served with au jus for dunking. Another possibility is one topped with short rib.
Oh, and they’ve paired each burger with a specific beer. I don’t drink, so I didn’t pay attention to their beer tasting.
Out of the three I liked the Tostada and Firestone equally. The Tostada for texture and spice and the Firestone for bold flavors that play well together. I loved the stuffed cheese burger of the Stadium, but found the pretzel roll to be awkward. All three are worth trying for a burger filled month.
I know that Rodney had prizes in mind for Burger Month, so check out his site for more details. Then plan to go to de Vere’s each week to try these fabulous burgers. They are special for May, so grab them while you can.

DERBY DAY AT DE VERE'S IRISH PUB

Each year, in Louisville, Kentucky, a two week long festival culminates in an epic thoroughbred horse race that is watched the world over. The Kentucky Derby, a Grade I stakes race, is ten furlongs or one and a quarter miles in length, and involves the fastest, top competing colts, geldings and fillies in the United States. Also touted the “Run for the Roses” since the winner is draped in a rosy blanket, this competition garners more spectators and bets than any other stakes race of its kind. This year, watch the “fastest two minutes in sports” at de Vere's Irish Pub, which will be hosting an unprecedented Derby Day event this year on Saturday, May 7th beginning at noon. The pre-race festivities will include specials on Mint Juleps and Pimms Cups, which will start at only $5, as well as a big hat contest for the ladies!

You may have seen photographs of the old days when high society attended horse races as a matter of course, and all the well-to-do women would don extravagant lids, hoop skirts, and frilly dresses. So, classy gals, wear your hat that takes up the most real estate possible, and contend for to-be-announced prizes and glory! Don't have a big hat already? Try Sacramento City Dry Goods or the Village Hat Shop in Old Sacramento in an effort to support local businesses, something that de Vere's endeavors to do as well at every possible turn!

Mint Juleps proffered will be made with Woodford or Pure Kentucky bourbon, and our bartenders have been gearing up to make the best ones you've ever tasted. For more on the making of these drinks, check out these youtube.com

videos:

Mint Julep: http://www.youtube.com/watch?v=-lP2VQ9eiUo&feature=related

Pimms Cup: http://www.youtube.com/watch?v=GjXuBbs3wlk&feature=fvwrel

The race itself will commence at 3pm and suspense will fill the pub as our patrons gather to witness history in the making. All will be on the edge of their bar stools, and from under the rim of their big hats, as they sip a well-constructed cocktail and cheer for their favorite thoroughbred, a new contender will strive ahead to become the new victor of the Kentucky Derby. De Vere's extends an invite to you, your friends and family to enjoy this annual race within the warmth of our family's pub.

For more information or to RSVP to this event, please visit the event page at: http://www.facebook.com/event.php?eid=154826847910731

 

Irish pub to replace Soga's

"Brothers Simon and Henry de Vere White are co-owners of the popular de Vere's Irish Pub in Sacramento and will be branching out to Davis by September 2011. The de Vere Whites hail from Ireland and plan to bring an Irish flair to the Downtown Davis dining experience.

"We're an Irish pub, we cater to a wide variety of people, from families with kids to the business community," said Simon. "We're very food focused here, so I think what helps us be successful is being family owned and operated."

De Vere's Irish Pub signed a 10-year lease at 217 E St., a 4,800 square foot location formerly occupied by Soga's. The new location is 1,000 square feet larger than the Sacramento location.

De Vere's will take over the building formerly occupied by Soga's, an Italian and American food restaurant that permanently closed on Nov. 21 2010, after filing for bankruptcy.

"We liked the look of the building, we wanted to be downtown," said Simon. "We thought that downtown Davis had a great feel to it, and it seems that that's where the focus of the food industry is."

De Vere's will provide a hearty menu filled with traditional Irish food, as well as the familiar cheeseburger and sandwich for the more timid restaurant-goers.

Most of the food served will be made fresh in-house, including curing their own bacon, butchering their own meat and making their own pudding.

"We like to say we make everything here, except for Ranch," said Simon.

Despite Soga's recent bankruptcy, the de Vere Whites were not discouraged from branching out into Davis with a second pub after two successful years in Sacramento.

"We were always very intrigued with Davis. Great community and culture there. Family-oriented town, family business," said Simon. "We thought that going into a place that has a university system was very compelling and thought we would be a good fit for Davis."

For those looking for an authentic Irish pub experience, de Vere's is the place to go. De Vere's Irish Pub provides both authentic Irish cuisine and authentic Irish interior design complete with family pictures, paintings and Irish antiques.

"In Ireland, kids are at the pubs. You're born in the pub, grow up in the pub, get married in the pub," said Simon. "Every Sunday is family Sunday, we discount the kids menu. We definitely try to attract the family aspect."

De Vere's, winner of Sacramento Magazine's Best Pub Food award of 2010, prides itself on its hospitality, food and cozy atmosphere.

The opening of de Vere's is good news for the alcohol savvy as well, offering an extensive alcohol menu with 89 varieties of whiskey and 66 varieties of scotch."

 

DYLAN AARON can be reached at city@theaggie.org.

 

The History of Bourbon

"Bourbon is an American whiskey, a type of distilled spirit, made primarily from corn and named for Bourbon County, Kentucky. It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the Commonwealth of Kentucky.

On 4 May 1964, the United States Congress recognized Bourbon Whiskey as a "distinctive product of the United States." The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5.22) state that bourbon must meet these requirements:

  • Bourbon must be made of a grain mixture that is at least 51% corn.
  • Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
  • Neither coloring nor flavoring may be added.
  • Bourbon must be aged in new, charred oak barrels.
  • Bourbon must be entered into the barrel at no more than 125 proof (62.5% alcohol by volume).
  • Bourbon, like other whiskeys, may not be bottled at less than 80 proof (40% alcohol by volume.)
  • Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
  • Straight Bourbon aged for a period less than four years must be labeled with the duration of its aging.
  • If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

In practice, almost all bourbons marketed today are made from more than two-thirds corn, have been aged at least four years, and do qualify as "straight bourbon"—with or without the "straight bourbon" label. The exceptions are inexpensive commodity brands of bourbon aged only three years and pre-mixed cocktails made with straight bourbon aged the minimum two years. However, a few small distilleries market bourbons aged for as little as three months.

Production process:

The typical grain mixture for bourbon, known as the mash bill, is 70% corn with the remainder being wheat and/or rye, and malted barley. The grain is ground, dissolved in water, and usually, though not always, mash from a previous distillation is added to ensure a consistent pH across batches. Finally, yeast is added and the mash is fermented. The fermented mash is then distilled to (typically) between 65% and 80% alcohol.

This clear spirit is placed in charred oak barrels for aging, during which it gains color and flavor from the wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Bourbons gain more color and flavor the longer they age. Maturity, not a particular age, is the goal. Bourbon can age too long and become woody and unbalanced.

After aging, bourbon is withdrawn from the barrel, usually diluted with water and bottled to at least 80 US proof (40% abv). Most bourbon whiskey is sold at 80 US proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 151 proof have been sold. Some higher proof bottlings are "barrel proof," meaning that they have not been diluted after removal from the barrels.

Bourbon whiskey may be sold at less than 80 proof but must be labeled as "diluted bourbon."

Geographic origin:

Bourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where bourbon has a strong association. Estimates are that 95% of the world's bourbon is distilled and aged in Kentucky. Bourbon has also been made in Colorado, Kansas, Illinois, Indiana, Missouri, New Jersey, New York, Ohio, Pennsylvania, Tennessee, and Virginia.

Bardstown, Kentucky, is called the Bourbon Capital of the World and is home to the annual Bourbon Festival in September.

The Kentucky Bourbon Trail is the name of a tourism promotion intended to attract visitors to eight well-known distilleries: Buffalo Trace (Frankfort), Four Roses (Lawrenceburg), Heaven Hill (Bardstown), Jim Beam (Clermont), Maker's Mark (Loretto), Tom Moore (Bardstown, added to the trail on August 27, 2008), Wild Turkey (Lawrenceburg), and Woodford Reserve (Versailles).

History:

Oak casks, shown stacked in ricks, used to store and age bourbon. Bourbon, or rather whiskey in general, that escapes naturally from the wooden casks, as seen by the stains along the sides of the barrels, is known to distillers as the "angel's share".

The origin of bourbon is not well documented. Instead, there are many conflicting legends and claims, some more credible than others. For example, the invention of bourbon is often attributed to a pioneering Baptist minister and distiller named Elijah Craig. Rev. Craig (credited with many Kentucky firsts, e.g., fulling mill, paper mill, ropewalk, etc.) is said to also be the first to age the distillation in charred oak casks, "a process that gives the bourbon its reddish color and unique taste."[7] Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product "Bourbon whiskey." Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears home on Clay-Kaiser Road.

It should be noted that Berkley Plantation in Virginia lays claim to the first bourbon whiskey produced in 1621, by George Thorpe, an Episcopal priest, although they did not call it "bourbon" at the time.

Although still popular and often repeated, the Craig legend has little actual credibility. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century.[8]

Distilling probably arrived in what would later become known as Kentucky when Scottish, Scots-Irish, and other settlers (including, English, Irish, German, and French) began to farm the area in earnest in the late 18th century. The spirit they made evolved and gained a name in the early 19th century.

When American pioneers pushed west of the Allegheny Mountains following the American Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region Old Bourbon. Located within Old Bourbon was the principal Ohio River port from which whiskey and other products were shipped. "Old Bourbon" was stencilled on the barrels to indicate their port of origin. Old Bourbon whiskey was different because it was the first corn whiskey most people had ever tasted. In time, bourbon became the name for any corn-based whiskey.[9]

A refinement variously credited to either James C. Crow or Jason S. Amburgey[10] was the sour mash process, by which each new fermentation is conditioned with some amount of spent mash (previously fermented mash that has been separated from its alcohol). Spent mash is also known as spent beer, distillers' spent grain, stillage, and slop or feed mash, so named because it is used as animal feed. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey and creates a proper pH balance for the yeast to work.

As of 2005[update], all straight bourbons use a sour mash process. Crow or Amburgey developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. As of today, there are no running distilleries within the current boundaries of Bourbon County due to new counties being formed from Bourbon County over time.

A resolution of the U.S. Congress in 1964 declared bourbon to be a "distinctive product of the United States." That resolution asked "the appropriate agencies of the United States Government... [to] take appropriate action to prohibit importation into the United States of whiskey designated as 'Bourbon Whiskey.'"Federal regulation now defines "bourbon whiskey" to only include "bourbon" produced in the United States.

National Bourbon Heritage Month:

On August 2, 2007, the U.S. Senate passed a resolution sponsored by Senator Jim Bunning (R-KY) officially declaring September 2007 "National Bourbon Heritage Month," marking the history of bourbon whiskey.  Notably, the resolution claims that Congress declared bourbon to be "America's Native Spirit" in its 1964 resolution.  The 1964 resolution, however, does not contain such a statement per se; it only declares that bourbon is a distinctive product identifiable with the United States in the same way that Scotch is identifiable with Scotland.  The resolution has been passed each year since.

Present day:

Since 2003, high-end bourbons have seen revenue grow from $450 million to over $500 million (£231 million to over £257 million or €308 million to over €343 million), some 2.2 million cases, in the United States. High-end bourbon sales accounted for eight percent of total spirits growth in 2006. Most high-end bourbons are aged for six years or longer.[15]

In 2007, United States spirits exports, virtually all of which are American whiskey, exceeded $1 billion for the first time. This represents a 15 percent increase over 2006. American whiskey is now sold in more than 100 countries. The leading markets are the United Kingdom, Canada, Germany, Australia, and Japan. Key emerging markets for American whiskey are China, Vietnam, Brazil, Chile, Romania, and Bulgaria.

You can try a lot of the  Whiskey's in this post  at  de Vere's Pub in downtown Sacramento.

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