Tag Archives: beer pairing

Perfect Pairings: Three Philosophers Sweet Rice & Apples

Three Philosophers Sweet Rice & Apples Ingredients: 6 oz dessert rice 3 oz raisins 2 sweet or tart apples 1 12-oz bottle of Ommegang Three Philosophers 4 tbsp butter 2 tsp vanilla sugar 1 tsp orange zest 4 tbsp sugar … Continue reading

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Beer Dinner Recap: Cafe Ommegang’s ‘Festive Harvest’

If you missed Café Ommegang’s Festive Harvest Dinner, don’t fret. There will lots more Great Beer Deserves Great Food action in the future.  For now, let’s just savor the memories… First Course: Fresh cherry tomatoes, roasted in balsamic & honey with … 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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Sweetbreads Poached in Ommegeng BPA

First in a series of recipes from Executive Chef Michael Dean Reynolds of Leopold Restaurant in Chicago is a dish featuring sweetbreads poached in Ommegang’s BPA. Sweetbreads, with some chili flakes, bay leaves and thyme are paired perfectly with the … Continue reading

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Great Beer Deserves Great Food Dinner Recap

It was cold and blowing snow on the evening of February 25, 2012. But inside the Café at Ommegang, Chef Teddy Folkman – assisted by Ommegang Chef Christina Carrasco and the Café staff – put on a warm and welcoming … Continue reading

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