Category Archives: Restaurants

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, … Continue reading

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Brewery Ommegang Presents: Hop Chef Boston

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 647, Michael Lombardi Jr. of The Salty Pig, Josh Smith of Franklin Cafe, Josh Harrison of Publick … Continue reading

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You’re Invited: 5-Course Beer Pairing Dinner at Peekskill, NY’s Birdsall House

Join us this Thursday to taste some of Brewery Ommegang’s rare finds – all paired with some of New York State’s freshest dishes, in the heart of Westchester County. WHO: The fine chefs of Birdsall House and special guest Mike … Continue reading

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Todd English’s Olive’s to Host Beer Tasting Dinner in NYC

What happens when Belgian-style ales meets one of the most talked about chefs & restaurants in the country?  A perfect pairing or beer & food to make your mouth water with culinary desire. That’s what. On Monday, April 8th – … Continue reading

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Chef Dean Dupuis Creates Belgian Inspired Menu for Atlantic City Restaurant Week

Atlantic City Restaurant Week is coming up and Mussel Bar & Grille at REVEL Resort is sure to steal the show with a Belgian beer pairing dinner on March 21. “Let’s just say that I became a chef despite the … Continue reading

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Quail Brined in Ommegang Abbey Ale

The third recipe prepared by Executive Chef Michael Dean Reynolds of Leopold features Quail brined in Ommegang’s dark and malty Abbey Ale. This dubbel’s spiced character make it excellent ingredient into any dish. Leopold offers Belgian inspired food and drink in … Continue reading

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Rabbit Legs Braised in Ommegang Three Philosophers Quadrupel

The second recipe featuring Michael Dean Reynolds of Leopold in Chicago features a dish of Rabbit braised in Three Philosophers. The Quadrupel blend that incorporates Liefmans Cuvee Brut pairs perfectly with the wild game meat creating a Belgian delicacy. Leopold offers Belgian … Continue reading

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