de Vere's Pub's events- de Vere's Pub's information

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

Our First-Ever Trivia Teaser

Every Monday night is trivia night here at the pub. For the first time, we're posting questions from this week's pub quiz. How many do YOU know? Leave your answers in the comments...we'll post the full set on answers on Monday to get you ready for another round that night! Happy weekend, all! 1. Who wrote the book entitled "The Adventures of Huckleberry Finn?"

2. Bonus: Yesterday (Sunday 7/10), the U.S. women's soccer team won their match against the team from which nation in the Women's World Cup. For a bonus point, in which nation is this tournament being held?

3. What continent, on average, experiences the most tornadoes annually than any other?

4. What famous actor won a Best Director Oscar for directing the 1982 film "Reds"?

5. Made by the Annabelle candy company, what is the name of the white taffy candy bar with the peanut butter center that is packaged in a black and yellow checkerboard wrapper?

6. What is the name of the NHL team that plays their home games in Carolina?

7. In "Monty Python and the Holy Grail," the Knights who say "Ni" demanded that King Arthur use a specific type of fish to cut down the mightiest tree in the forest. What type of fish?

8. The star Belegeuse gets its name from the Arabic for "the giant's shoulder" and can be found in which constellation?

9. Who is the author of the story known as the "The Strange Case of Dr. Jekyll and Mr. Hyde?"

10. In the first Gulf War, the U.S. put patriot missiles to the test against what 4-letter, Iraqi ballistic missiles?

11. What is the capital city of Uruguay?

12. Xylem or phloem: which is concerned with upwards water transportation through a plant, moving water and nutrients from the roots to the leaves?

13. After a 20-year hiatus, which hugely popular CBS TV series, that ran for 13 full seasons, is set to return to the airwaves this fall, this time on TNT and with 3 of its most popular original cast members?

14. Bonus: The word LASER is an acronym. What do the S and the R stand for in the acronym LASER?

15. Anagram: What specific professional job title can be made by unscrambling the phrase "Doogie is practical dirt?" Clues: 2 words, medical field.

16. Who was the scientist that is most often credited for being the first to propose the theory of a sun-centered universe?

17. Bonus: On the classic TV sitcom, "The Munsters," who played Lily and who played Merman?

18. Speaking of Lilies, the character Lily on which current TV show is going to be replaced by another actress for next season?

19. Similar to how a UPC symbol works, these types of matrix bar codes found on signs and objects allow people with smartphones to take pictures of them to download information. What is the two-letter term for these types of barcodes?

20. Anagram: The name of what city, followed by its state, can be made by unscrambling the phrase "Own creamy pig?"

21. Before adopting the Euro, what was the unit of currency of the Netherlands?

22. Which U. S. president had the most children, 15 of them?! (Legitimate)

23. With regards to cholesterol, what do the letters in the acronym LDL stand for?

24. What controversial science-fiction and self-help writer with the first name of Lafayette, dies in 1986?

25. What nation has as its only two land neighbors India and Myanmar?

26. What make and model of car was the General Lee on the classic TV show "The Dukes of Hazard"?

27. In which U.S. city will you find the Arthur Ashe Tennis Stadium?

28. Which Canadian province or territory is bordered by Alberta to its east?

29. Ireland: Ardrahan, Corleggy, Durrus and Cooleeny are all what type of Irish foodstuff?

30: Bonus: Who are the managers of the American League and National League teams in this year's All-Star Game?

Tiebreaker: In what year was the first Subway sandwich shop opened in Bridgeport, CT?

 

Don't forget to show your smarts! Leave answers in the comments!

'Scavenger hunt' aims to help eateries

Sacramento Business Journal - by Kelly Johnson, Staff writer

Date: Monday, June 27, 2011, 6:18am PDT
Related:

Downtown Sacramento Partnership wants to send you on a scavenger hunt.

The central business district improvement organization is launching on Saturday a social media promotion with outdoor dining establishments.

The promotion, which Downtown Sacramento Partnership announced Friday, is through SCVNGR, a free application available on iPhone and Android smartphones. The app is sort of a combination of Facebook and Foursquare with a traditional scavenger hunt.

Participants visit participating restaurants — all of which are promoting their outdoor seating with the arrival of summer — to complete activities, answer questions and collect points.

At Ten 22, for example, participants are supposed to take a picture of their appetizer in front of their fire pit to earn four points. Participants also are able to complete the tasks without purchasing anything.

The seven participants with the most points by the end of the contest on July 11 will receive $50 gift cards to one of the participating downtown venues.

Participating businesses include 3 Fires Lounge, the Crocker Art Museum’s Crocker Café, de Vere’s Irish Pub, Firehouse, Ten 22, The Broiler SteakhousebizWatch and Westfield Downtown PlazabizWatch .

With its promotion, Downtown Sacramento Partnership hopes to remind Sacramentans to discover new eateries or return to old favorites.

All the details are available at ilovedowntownsac.com.

 

Albie Puttin' Pub & Putt Crawl!

 

Go Girl Energy Drink is proud to sponsor the second annual Albie Puttin' PUB PUTT CRAWL with a golf theme. Time to take out your plaid and wear it with a smile! 9 of your favorite Downtown Sacramento bars will create fun and creative putting holes. There will be drink specials & costume contests! 100% of the proceeds will be donated to the Albie Carson Breast Cancer Foundation.

Breast Cancer Funraiser - Supporting Albie Aware

Sign up at www.eventbrite.com, search ALBIE PUTTIN or GO GIRL.

$20 or $25 for walk ups. Ages 21+

more information at www.gogirlenergy.com

Sacramento let's rally together for this great cause and have a blast while we do it!

de Vere's Irish pub is calling all bloggers, tweeters, and social media savvy people to help promote this event!

#Albieputtin

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!

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

 

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.

Celebrating National Hamburger Month locally with #sacburgermonth

by Rodney on April 29, 2011 in Site Announcements

May is National Hamburger Month and what better way for Sacramento, CA, one of themost Twitter connected cities, to celebrate than with #sacburgermonth

What is #sacburgermonth?

You can get the full details at sacburgermonth.com, but here’s the highlights:

Think of it as a celebration of all things hamburger in our wonderful city of trees.

#sacburgermonth is brought to you by de Vere's Irish Pub and BurgerJunkies.com

We’ve teamed up with the chefs at de Vere’s Irish Pub in Sacramento to bring you 4 amazing weekly Featured Burgersand some fun giveaways (including a digital camera giveaway from BurgerJunkies.com)!

The Burgers:

(each premium burger comes with fries and a carefully selected beer pairing for just $15)

 

Week 1: Sunday May 1 – Saturday May 7

The Tostada Burger 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

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

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

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

 

The Contests:

 

  1. 1. Enter a random drawing to win a Canon DSLR Digital Camera from BurgerJunkies.com by tweeting about #sacburgermonth on Twitter. See How To Enter
  2.  

  3. 2. Enter a random drawing to win a free $25 de Vere’s Irish Pub gift card and t-shirt by helping us select the #sacburgermonth Week 4 Featured Burger! Vote for a chance to win
  4.  

  5. 3. Enter a random drawing to win a free $25 de Vere’s Irish Pub gift card and t-shirt by voting for your favorite #sacburgermonth Weekly Featured Burger!Vote for a chance to win
  6.  

  7. 4. Be the first to spot all 4 #sacburgermonth Featured Burgers at de Vere’s Irish Pub on Foodspotting to win a free “I Love Hamburgers” t-shirt from BurgerJunkies.com Start Foodspotting
  8.  

 

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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de Vere's To Open in Davis

"The owners of de Vere's Irish Pub have announced that a Davis location for their popular watering hole will open in September.

A lease was signed in March for a 4,800 square foot space at 217 E St. in downtown Davis, a space formerly occupied by Soga's restaurant. Like its downtown Sacramento location, the Davis branch of de Vere's will focus on Irish-themed drinks and decor, and a menu that includes house-made bacon, blood sausages and other pub fare. The Davis location will be about 1,000 square feet larger than its Sacramento pub, and includes a wraparound patio.

Co-owner Henry de Vere White, who once ran a college pub in Seattle, feels confident that Davis is a good fit for his Irish pub.

"We love the food movement out there and just relate well to the area," said de Vere White. "We're going to cater to the Davis community as a whole, from the professors and college students to those with families and kid-friendly brunches. We want locals to come in and have a pint and have a nice change of pace."

de Vere signed a 10-year lease for the space with two five year options. The pub will be neighbors with a variety of other watering holes and restaurants, including Cafe Bernardo and Burgers and Brew, and officials with the City of Davis' Economic Development Department are encouraged with the news about de Vere's coming to town.

"Davis prides itself in its range of dining and beverage establishments," said Katherine Hess, Community Development Department Administrator. "We've heard a lot of comments that people would like to see something that's not Thai food and pizza, so this is encouraging. We want a wide variety of restaurants for visitors and residents alike."

Remodeling the space is underway and the de Vere family plans to travel to Ireland to pick up decorative items for the pub. de Vere's has hired architects both in Ireland and locally to complete the project.

"Pub life is more than just having a bar," said de Vere White. "We want the college students to come back on a road trip later in life and remember de Vere's as a place where they formed friendships.""

Article by: Chris Macias Read more: http://blogs.sacbee.com/dining/archives/2011/04/de-veres-irish.html#ixzz1IfQKkX5O

 

Bulleit

Bulleit Bulleit Bourbon is made by following the small-batch technique inspired by Augustus Bulleit over 150 years ago. Only the highest quality ingredients are used. Bulleit Bourbon’s subtlety and complexity stem from its unique blend of rye, corn and barley malt, along with special strains of yeast. Because Bulleit Bourbon is especially high in rye content, it has a bold and spicy character with a distinctively smooth, clean finish.

The hints of oak and spice, the russet color, the crisp, clean flavor that feels smooth in the throat, the notes of vanilla and honey – all add up to a bourbon that has a distinct and individual character. The complex taste of Bulleit Bourbon is something that can only be appreciated once tried.

Bulleit Bourbon is an American brand of straight bourbon whiskey characterized by its high rye content at approximately 30%, the absence of phenol and aging of at least six years.[1] The design of the flask is reminiscent of an old-fashioned brown medicine flask with raised lettering and a cork stopper. The bourbon is 45% alcohol by volume, or 90 proof in most countries, in 2008 however, in Australia, Bulleit Bourbon is now imported at 40% and bottled in the UK, rather than in the US. This change has also been marked by the label on the bottle no longer being applied diagonally, but horizontally, as pictured, and also a change in the manufacture of the actual glass bottle. The new bottle design is screw top as opposed to plastic mounted cork, and the bottle lettering is raised higher and its bottle manufacture is generally lower quality, but will only be seen in the UK bottling (40%) export markets. Bulleit sold on the UK market, presently (after this change in bottling location) is presumably also 40% alcohol by volume, not 45%.

History:

According to company lore, the first batch of Bulleit was first made in the 1800s by Augustus Bulleit, but discontinued after his death. In 1987, the great-great-grandson of the original creator, Tom Bulleit created the first modern-day batch, which was introduced to US markets in 1999, and Australia, UK and Germany in 2000.[2][3] In 1997 Bulleit was bought by Seagram, and is now distilled in Lawrenceburg, Kentucky.[4] Following an acquisition of Seagram, the Bulleit brand is now owned by Diageo.

You can try this Whiskey at  de Vere's Pub in downtown Sacramento.

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Sacramento’s Survival Guide to St. Patrick’s Day: Part Four

“The de Vere’s Pub Party is all about the authentic Irish pub experience,” owner Henry de Vere White said. “You can enjoy the beautiful woodwork, family heirlooms, friendly banter and, of course, the perfect pint of Guinness — a specialty we’ve mastered.”

Sacramento's Survival Guide to St. Patrick's Day: Part One

With every passing day we are getting closer and closer to Sacramento's St. Patrick's Day week! That's right St. Patrick's day has now become a week long event in California's capitol with a little something for everyone.  This may be a bit over whelming to someone looking in from the outside of Sacramento, or even for someone living in the heart of downtown Sacramento.  Well please allow us at de Vere's Irish pub to help shed some light on all the festivities that are coming your way.  We will provide you with all the links you may need and the inside scoop on the do 's and don'ts of celebrating St. Patrick's Day in Sacramento.

Allow this blog post to be an intro into the events and topics that we will be covering over the next two weeks.  So forgive me for not being prolific about this matter and allow me to provide you with a timeline of events.

Old Sacramento's St. Patrick's Day Parade

Saturday March 12th:

This is a great family friendly event set in historic Old Sacramento.

The 15th Annual St. Patrick's Day Parade will be held – rain or shine – on Saturday, March 12, 2011. Always a free event, the parade steps off promptly at 1:00 p.m. from 2nd & L Streets and proceeds throughout the historic district.

Over 50 units, with approximately 1,000 marchers, will be featured. Irish dancers in elaborate Celtic costumes, bagpipers, school bands, military regiments, police and fire representatives, costumed marchers and a variety of cultural organizations will bring the luck of the Irish to the event. The parade draws people from all over Northern California bringing together thousands in the 28-acre historic state park. Last year more than 20,000 people turned out to enjoy the event.

The Shamrock'n Half Marathon

Sunday March 13th:

In keeping with Shamrock'n tradition there will be a new course for 2011.  Due to extensive construction in West Sacramento the race will start and finish at Raley

Field and the remainder of the course will be in Sacramento.  This event is sold out.

St. Baldrick's Day: Westfield Galleria At Roseville

March 13th 2011: This is an amazing event and truly brings the community together to raise money and awareness to help kids conquer cancer.  People volunteer to shave their heads in a sign of solidarity with children going through cancer treatment. 100% of the money donated goes to help fund cancer research.  You don't have to go bald to attend or to donate, please join us in this fight.

St. Baldrick's Day: de Vere's Irish Pub

March 14th 2011 at 5pm: This is an amazing event and truly brings the community together to raise money and awareness to help kids conquer cancer.  People volunteer to shave their heads in a sign of solidarity with children going through cancer treatment. 100% of the money donated goes to help fund cancer research.  You don't have to go bald to attend or to donate, please join us in this fight.

Last Year we shaved over 210 heads and raised over $90k, how much would you shave to save a life?

Join Team de Vere's Today

de Vere's St. Patrick's Day Pub Party

March 17th 2011 : 8:00am to 1:30am

Join us on St. Patrick’s Day for the ultimate authentic-Irish experience. At de Vere’s Irish Pub, you can enjoy the beautiful woodwork, family heirlooms, friendly banter, and of course, the perfect pint of Guinness (a specialty we’ve mastered).

Our pub doors will open at 8am—and our famous Irish coffees will be piping hot and ready to serve.

At 11am, we will close down the sidewalks and open our outside venue, which will include an outdoor kitchen serving traditional Irish fare (like corned beef and cabbage) and a stage featuring live entertainment throughout the day.

Bring your friends and family to celebrate St. Patrick’s Day in true Irish fashion.

de Vere's St. Patrick's Day Party in the Park:

March 17th 2011: 10:00am-10:00pm

This year de Vere’s Irish Pub and the Downtown Sacramento Partnership have teamed up for the ultimate St. Patrick’s Day Festival. The party in the park will be bigger and better than ever. We’re moving to Cesar Chavez Plaza located in the heart of Downtown Sacramento at 10th & J streets to accommodate our fans.

Benefit Local Charity:

MaryHouse

Maryhouse is a daytime hospitality shelter for homeless women and children. This past year, 1,584 women and 978 children received services at Maryhouse.

> Donate to MaryHouse

Bands for 2011

Zoo Station                 YouTubeWebsite

Nine-8ths Irish           Website

Whiskey and Stitches MySpace

Kennelly School          Website

Highland Dance           Website

Black Eyed Dempseys You TubeFacebook

Pipes and Drums         Website

Stay tuned for our next update coming to our blog shortly!

Follow us at @sacstpats  or @deverespub on Twitter!

DE VERE’S TO HOST TWO ST. PATRICK’S DAY PARTIES IN ONE DAY!

This year, de Vere’s Irish Pub will host not one but two St. Patrick's Day parties in one day! Mark your calendars for March 17 and get ready for the de Vere’s Pub Party and the de Vere’s Party in the Park.

The de Vere’s family invites you to celebrate St. Patrick’s Day in true Irish fashion at the de Vere’s Pub Party, located at the historic Firestone Building at 16th & L. “The de Vere’s Pub Party is all about the authentic Irish pub experience,” said owner Henry de Vere White. “You can enjoy the beautiful woodwork, family heirlooms, friendly banter, and of course, the perfect pint of Guinness—a specialty we’ve mastered.” The pub doors will open at 8 am and their famous Irish coffees will be piping hot and ready to serve. At 11 am, the pub will close down the sidewalks and open the outside venue, which will include traditional Irish fare including corned beef and cabbage. The stage will feature live Irish entertainment with music and dancers throughout the day. If you would rather go to an outdoor charity concert event then head to Cesar Chavez Plaza for the ultimate St. Patrick's Day festival. The de Vere's St. Patrick's Day Party in the Park takes place from 10 am to 10 pm. “We created this event to bring the community together, and L Street just couldn’t provide enough space for the event. We think Cesar Chavez Plaza will provide us with a large enough area so that we don’t have to turn people away,” said owner Simon de Vere White. “By moving the event to the park, we can do more good for our charity partner, give better service, and have more space to enjoy the celebration. But have no fear, we still are opening our doors and will create a great experience for our guests at our pub!” Proceeds from the event will benefit Maryhouse, a daytime women and children’s homeless shelter at Loaves and Fishes. Maryhouse provides much needed support and services for this vulnerable population including the Hot Breakfast Meal Program and the Mustard Seed School. The de Vere’s St. Patrick’s Day Party in the Park, coupled with the party at their family’s pub, will end Sacramento’s week long celebration which includes the Old Sacramento St. Patrick’s Day Parade on March 12, Shamrock’n Half Marathon on March 13, St. Baldrick’s Day on March 14, and a St. Patrick’s Day celebration at de Vere’s Irish Pub on March 17. For tips regarding planning your week, hotel specials and more, please visit SacStPats.com or follow us on Twitter @SacStPats. Slainte!

TICKETS ON SALE NOW AT WWW.SACSTPATS.COM