Dragons are coming to dinner.

Game of Thrones fans and beer lovers, rejoice! Dinner is coming.
To celebrate the debut of their new Game of Thrones-inspired beer, Fire and Blood Red Ale, Brewery Ommegang is hosting a dinner event so bold it’ll take two chefs to create. Brewery Ommegang’s Executive Chef Evan Brown will face off against Chef Teddy Folkman from Granville Moore Restaurant in Washington, DC, to serve a Game of Thrones-inspired dinner at Café Ommegang on Saturday, March 15. 

Guests will enjoy a six-course beer-pairing dinner and take home a bottle of the new Fire and Blood Red Ale with custom glassware. Guests will also have the chance to buy additional bottles of Fire and Blood prior to the beer’s release at the brewery on Sunday, March 16 at noon, a full 18 days before the national beer release on March 31. 

The menu for this six-course dinner includes:
-French onion soup consummé with brûléed gruyere foam paired with Rare Vos 
-Parsley and roasted root vegetables with a roasted marrow and caper vinaigrette and sourdough toast paired with Hennepin
-Seared quail, ancho chili and blood orange gastric, fried livers, frisse, and a smoky essence paired with Fire and Blood Red Ale
-Beef heart, brisket and Abbey Bolognese with black pepper pasta and poached egg paired with Abbey Ale 
-Lavender-smoked steel head trout with poblano and cauliflower purée and watermelon radish paired with Houblon Chouffe
-Shortcake with sweet yogurt, toasted peanuts, dried fruit, and blood orange caramel paired with Glimmerglass. 

The evening begins with a beer tasting at 6:30 PM followed by dinner at 7 PM. Reservations are $125 per person and may be purchased in person at the Brewery Ommegang gift shop or by calling (607) 544-1800 ext. 832 between noon and 5PM. GBDGF dinners sell out quickly so please call early to reserve your seats.

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Valentine’s Day Beer Dinner at Brewery Ommegang

Brewery Ommegang’s executive chef may be a genius in the kitchen but he’s got a lot to learn about Valentine’s Day.  Rather than making reservations for a night out or planning a quiet evening at home with him slaving in the kitchen, Chef Evan Brown is putting his sweetheart to work at Café Ommegang.

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“I love cooking with her and I’m definitely not in trouble for asking her to work on Valentine’s Day,” said Brown, smiling. “This is my gift to her; getting her back in a professional kitchen for an evening.  And of course flowers and a nice bottle of wine.”

Chef Evan enlisted the help of his wife and co-New England Culinary Institute alum, Siu Trang, to create a delicious menu for couples to enjoy on Valentine’s Day.  The pair, who has previously worked together in several restaurants, is excited to share their love of food with guests attending this special event.

The five-course dinner includes carrot and red cabbage consommé paired with Witte; pink peppercorn and blood orange tuna tartar with candied orchids and hibiscus vinegar paired with Ommegang’s new spring seasonal, Glimmerglass; fried oyster with fig caviar, buckwheat and brown butter sand, and mignonette foam paired with Hennepin; bacon-wrapped Berkshire pork tenderloin, braised lamb ribs, Jerusalem artichoke and beet puree, dauphine potatoes, and a Sauce Romaine paired with Abbey Ale; and Three Philosophers genoise with Cuvée Brut cherry jelly, chocolate ganache, and effervescent conversation hearts paired with Three Philosophers.

The evening begins with a beer tasting at 6:30 PM followed by dinner at 7 PM.  Reservations are $125 per couple and may be purchased in person at the Brewery Ommegang gift shop or by calling (607) 544-1800 ext. 832.  GBDGF dinners sell out quickly so please call early to reserve your seats.

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Meet the Chefs: Hop Chef Chicago

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Seven of Chicago’s hottest chefs will compete for culinary honors at Brewery Ommegang and SAVEUR Magazine’s Hop Chef Chicago culinary competition.  Cleetus Friedman of Fountainhead,Cosmo Goss of Publican Quality Meats, Tim Cottini of Fork, Jacob Saben of Graham Elliot Bistro, Alex Ageneau of Paris Club, Craig Fass of The Bad Apple and Rick Gresh of David Burke’s Primehouse will battle for the title of Hop Chef Chicago July 1 at 7:00 pm at Paris Club. Meet the chefs here.

Each chef prepares a dish paired with an Ommegang ale, then presents and defends their dish to a panel of local and national food critics including Shelley Young: CEO of The Chopping Block, Ray Daniels:  Founder of Cicerone Program, Chris Gerber GM at the Aviary, Laura Sant: Assistant Digital Editor and more…

Hop Chef Chicago tickets are $60 before July 1 / $75 at the door.   Admission include tasting dishes and open bar, with a portion of proceeds going to support Common Threads.

Can’t make it? Follow #HopChef to get a full glimpse of the action.

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Q&A: Chef Nelson Perkins of Colt & Gray

When it comes to the world of beer-loving chefs, we got a chance to sit down with one of the greats:  Nelson Perkins, our host for a chefs only, industry dinner on June 24th at Colt & Gray in Denver, CO. Check out the mouth-watering menu here. Read on for the low-down on this inventive master de cuisine, but if you long for the cliff notes: he’s classically trained,  a super-serious force in the world of agriculture and his mentors are as motley a crew as the band from the 80’s.  Oh, and he really, really digs his family. Commence the internet-wide “Awwwwwwww.”

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Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute.  Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine, then spent time following graduation interning, trailing and working at a number of acclaimed New York restaurants including Blue Hill.  Nelson is an appointed member of the Colorado Department of Agriculture’s Specialty Crops Advisory Board.

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Nelson credits years of travel, cooking, adventure and time spent on his family’s ranch with forming his gastronomical tastes.  His food philosophy is to use the best available ingredients and treat them gently.

Nelson and his wife Allison opened Colt & Gray (named after their two oldest children – Coulter and Grayson), in August of 2009.  Nelson is forever thankful to Allison for her support in allowing him to chase this dream. 

Why is the pairing of food & beer important to you?  Beer simply pairs really well with food.  It holds up to bold flavors but doesn’t mask more subtle flavors.  Beer is incredibly versatile in its ability to pair with food.

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What got you started on pairing food & beer?  A beer dinner we were asked to do with a local brewer. The rest is history.

Who are the chefs you admire? Julia Child, Dan Barber, Marco Pierre White, Jacques Pepin, Heston Blumenthal, and Fergus Henderson.

What are some of your favorite pairings?  We like to make pasta and add dry hops to the dough which we then pair with any beer made with little or little or no hops.  It is great to see how the hops from the pasta completely change the beer.

Favorite style / beer to pair with?  Too hard to say, they are so different and bring so many different characteristics to the party.

Favorite all time beer?  Any big hoppy pilsner.

Feature dish in which you pair beer with food or use beer in preparing the dish?  Pig Skin Pasta with Octopus, Nduja, Fennel, Tomato & Fried Capers with Brewery Ommegang Hennepin

Thoughts on the future of food & beer in fine dining?  Beer & cocktails are quickly becoming staples in fine dining establishments because of the diversity they bring.  They will never replace wine but they are certainly taking part of their market share. 

Favorite restaurant in a city not your own?  Way too hard to say just one, but let’s go with L’epi Dupin in Paris for the fun of it!

Chef Nelson doesn't shy away from pork. Can you tell?

Chef Nelson doesn’t shy away from pork. Can you tell? [via]

Indulge us with a recipe?

Sure. Behold:  Porter Braised Pork Shoulder

  • 1 pork shoulder
  • Salt & Pepper
  • Cayenne Pepper (not too much)
  • AP Flour
  • 1 celery root
  • 1 fennel bulbs
  • 5 garlic cloves
  • 1/2 cup cognac
  • 1/2 cup balsamic vinegar
  • 8oz canned tomatoes
  • 4 bottles of porter
  • 2 quarts Chicken stock
  • Sachet of herbs

Instructions:

Season the shoulders with salt, pepper, cayenne and flour and brown thoroughly.  Remove the shoulder and sweat celery root, onion, fennel and garlic. 

Deglaze with cognac, and balsamic.  Add tomatoes, return pork to the pan and just cover with beer and chicken stock.  Cook at 325 degrees for about 4 hours or until the meat is very tender.  Let cool in cooking liquid for 2 hours. 

Remove pork and strain the liquid discarding the vegetables.  Make the sauce by reducing cooking liquid and season with salt and pepper and mount with a little butter.  Taste the sauce and add some fresh beer if the sauce tastes flat or needs more beer flavor. 

Serve over rice, noodles or potatoes with some roasted vegetables.

Connect with Colt & Gray:

ColtandGray.com // Facebook.com/ColtAndGray

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Brewery Ommegang Presents: Hop Chef Boston

Hop Chef Boston June 26

Brewery Ommegang and Saveur Magazine are bringing their beer and food pairing showdown Hop Chef to Beantown — at The Cyclorama at the Boston Center for the Arts  on June 26 at 7pm.

The drool-worthy line-up of Boston-area chefs, including Andy Husbands of Tremont 647Michael Lombardi Jr. of The Salty PigJosh Smith of Franklin CafeJosh Harrison of Publick House and Brian Young of Citizen Public House will each create one dish showcasing their imaginative beer and food pairing skills. The dishes, all paired with Ommegang ales, will be served sustainably on beautiful VerTerra dinnerware to a panel of judges, and to all attendees, to taste and score. As it all goes down, great beer will partner with great food to help out a great cause: a portion of proceeds from Hop Chef Boston will benefit the Boston Center for the Arts.

In the weeks leading up to Hop Chef, follow the action on Twitter with #HopChef as chefs taste Ommegang beers and create their competition dishes – all with a some inevitable smack-talk.

Hop Chef Boston tickets are $60 before June 25 / $75 at the door.   Admission include tasting dishes with open bar, with a portion of proceeds going to support the Boston Center for the Arts.

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Watch as Hop Chef Philly Chefs Feed Mike Jerrick on Good Day Philadelphia

While it’s true that the fierce #HopChef competition is heating up kitchens all over Philly, this clip proves that in the end… all’s love in beer and food.

Watch Chef Lucio Palazzo of La Calaca Feliz (also known as the face behind the Team Lucio tee) and Chef Eli Kulp (also known as the leader of Philly’s finest R&D Ninjas) as they put their smack-talk aside – joining together to feed Mike Jerrick on Good Day Philadelphia.

Watch the clip here: Chef Lucio Palazzo and Chef Eli Kulp Cook with Beer

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Hop Chef Philadelphia is happening next Tuesday, April 23 at 7PM at Union Transfer.  Tickets are $53.50 with a portion of proceeds going to support Mural Arts Program – with efforts supporting Groundswell.

Buy Tickets: Union Transfer

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You’re Invited: 5 Courses + 5 Beers with Chef Travis Yuen

Delicious food. Fine Belgian-style Ales. One unforgettable night. Cafe Ommegang’s next Great Beer Deserves Great Food dinner will be held on Saturday, May 11th at Café Ommegang and will feature a menu by Chef Travis Yuen of ALEWIFE NYC located in Long Island City and WEST 3RD Common located in NOHO in Manhattan. 

ALEWIFE QUEENS, NY

This seated dinner starts at 7:00pm and features 5 courses made by Chef  Travis to pair with 5 different Ommegang beers.  Guests can expect a fun night with some of the world’s best beers presented by a top quality New York Chef.

Tickets are $75 and can be purchased at the Brewery Ommegang Gift Shop. Call 607-286-4090 between 12 noon and 5pm for reservations.

Course 1:
Shitake Spring Rolls With Spicy Szechuan Peanut Sauce
Paired with Ommegang Art of Darkness

Course 2:
5 Spice Pork Rillette and Guanciale
Paired with Ommegang Rare Vos

Course 3:
Smoked Tuna Tartar with Crispy Daikon Cake with XO sauce
Paired with Ommegang Fleur de Houblon

Course 4:
Seared Venison Tataki with Soba Noodles
Paired with Ommegang Gnomegang

Course 5:
Key Lime Pie with Crème Chantilly
Paired with Ommegang Witte

Visit Facebook for more information. 

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