Tenth & Blake Beer Dinner @ Bandung

Had another great beer dinner from Tenth & Blake! The format really worked well this time and I definitely prefer it. We were able to comfortably chat about the beer and food, rather than listening to someone teach us. I’m not still not the biggest fan of Lemon Berry Shandy or Blue Moon, but I really understood their place this time. The other pairings, as expected, were spot on, and the smaller group made it easier to talk about them as well.
I won’t go into detail about the menu; that’s already been done. Go check out Bandung for the menu specials this week or any other time. The food we had was some of the best southeast Asian food I’ve had in Madison. The food was expertly seasoned, but (like Bob said) if hot-​spicy is your thing, ask for some sambal and add it to your liking.
Just an aside: If like me, you haven’t had a good experience with tempeh, give Bandung a shot. They make it in house and also sell it at a few places around town. (the co-​ops, whole foods and a few others). This stuff seriously changed my mind.

Wine and dinner pairings have been a thing for more than a century. Beer and dinner pairings (beyond beers and brats) is a relatively new and good thing. Lemony beers, hoppy beers, creamy ales matched to different course and flavors? Yup, it works! The Tenth& Blake (the craft beer arm of MillerCoors) guys paired up with folks at Bandung, Madison’s own Indonesian restaurant, to offer more than a pair of pairings of beers and flavors. Tyler and CJ know their stuff and can go deep into the brewing processes that produce the distinct flavors in each brew.
This was a preview dinner of a tasting menu that they’ll be offering at Bandung all next week for $ 25, including a beer with each course. If you’ve never done a beer tasting menu, it’s an eye-​opener. A must for someone who ‘knows’ her (or his) beers.
The other reviews describe the different courses pretty well so I’ll just add, ask for the spicy dishes to be spicy if that’s what you like, they’ll oblige.
Check it out!

This was my first time having a dinner paired with beers. Thank you Tyler, CJ from Tenth & Blake and everyone at Bandung for making a memorable first in my book.
Learned that the restaurant is the only Indonesian restaurant in Wisconsin, they make there own tempe (so no fillers) and can buy it at local groceries, they also can control the heat level of each dish too, the Nutty bar is well nutty and they really are passionate about there job.
1^st Course: Tempe Goreng
The fried tempe with the peanut sauce paired with Leinenkugel’s Lemon Berry Shandy as CJ had mentioned was like Peanut Butter and Jelly. Now who don’t like a PB & J sandwich. I can really see myself drinking this at a summer cookout of a holiday party.
2^nd Course: Ikan Rica Rice
Me LOVE spicy! This pairing really blow me away. The tender mahi mahi with a tomato, ginger, lemongrass, lime leaf and sambal sauce was additive. The Blue Moon really helped to take the heat away. This is my go to beer from now on at restruants. Not just because I mostly choose spicy food to eat but also the beer is simple in flavor. I feel it would pair well many foods that have alot of flavors going on, but It also would be great by itself too.
3^rd Course: Daging Rendang
The tender beef and potato with indonesian spices and lemongrass reminded of a unique spin on meat and potato. Loved the dish but didn’t care for the beer it was paried with. Henry Weinhard’s Woodland IPA. At first sip I liked it then a second later the hoppiness as it were came out. Im not quite use to hoppier beers yet. Im still a newbie. After I added sambal to the dish. I really wanted the Blue Moon back.
4^th Course: Pisang Goreng
Fried banana (plantain) served with vanilla and raspberry sauce and cinnamon. Paried with Leinenkugel’s Snowdrift Vanilla Porter. Right when I opened the bottle I got the aroma of the vanilla. The deep depth the beer has helped to cut the sweetness/​friedness of the dish wonderfully. I love coffee and this beer reminded me of it. I don’t know if this is a good or bad thing but I can see myself drinking this morning (rather then a bloody mary), lunch, dinner and at a christmas cookie exchange perhaps.
This newbie in pairing learned so much in one night, My brain was fried by the night by useful information. Had a great time with people who enjoy great beer, food and conversation in an intimate setting. Can’t wait for future event with CJ and Tyler. Will be checking out the rest of Bandung’s menu in the near future.

Another amazing beer dinner by Tenth & Blake! Thank you Tyler, CJ, and the folks at Bandung for making it a delicious and memorable experience!
Courses included:
Tempe Goreng
They make their own Tempe at Bandung! We learned about the process and tried this delicious dish, fried tempe with a peanuty sauce wrapped in tempe bacon (tasted like real bacon!). Unique and delicious, paired with Leinenkugel’s Lemon Berry Shandy. The fruity, citrus beer paired well with this dish.
Ikan Rica Rica
My favorite dish of the night! Mahi mahi with an amazing sauce of lime, tomato, ginger, lemon grass, and other unique Indonesian flavors. The perfect amount of heat. Paired with Blue Moon… WOW! The blue moon cut through the heat and cleansed the pallet before taking another delicious bite.
Daging Rendang
Beef tenderloin and red potatoes with Indonesian spices. Add some of the hot chili sauce to kick it up a notch! Paried with Henry Weinhard’s Woodland IPA. The hoppiness of the beer was a nice complement to the hearty dish.
Pisang Goreng
Fried plantain with vanilla and raspberry sauce. I’m not a huge dessert person, but this was just the right amount of sweet. And OMG, Snowdrift Vanilla Porter! Can’t wait for this to hit the market next month. You can smell the vanilla bean as the glass approaches your mouth. Rich flavors, taste the vanilla with that wonderful porter finish.
Great food, beer, and company. Great learning opportunity and great conversation in an intimate environment. I loved talking beer with CJ and Tyler! Can’t wait for the next one! =)