Beer & Food

Harvest Weekend Experience 2017

Brewery Ommegang and The Farmers’ Museum have teamed up for a Harvest Weekend Experience in the village from Friday, September 15 until Sunday, September 17. The multi-faceted event includes a New York State Farm to Table Dinner at the brewery on Friday night from 6-9:30 PM and a harvest festival at the museum on Saturday and Sunday. The dinner will also serve as the launch event for Hopstate NY 2017, an IPA brewed with 100% NYS-grown hops. Local lodging properties have created packages to host out-of-town visitors for the weekend.

The brewery’s NYS-inspired, grown, and raised dinner is an all-inclusive, three-course, family-style beer pairing experience on the brewery lawn bookended with charcuterie and dessert hours. Guests will have the opportunity to wander in the Ommegang hop yard, and mingle with NYS hop growers and farmers who contributed ingredients for night’s meal. Each course of the meal is paired with a different Ommegang beer including the brand new Hopstate NY 2017. Each guest will also receive a discount voucher for the brewery store for redemption that weekend. Tickets for dinner are $135/person (includes tax) and attendees must be 21+ to attend.

The Farmers’ Museum’s 39th Annual Harvest Festival is a regional favorite, bringing together a wide range of performers, artisans, and exhibitors. Guests will enjoy hands-on activities, artisan demonstrations, live music and dance performances, wagon rides, crafts and more in addition to the museum’s outstanding collections and interpretative exhibits. The festival is from 10 am to 5 pm, each day. Admission is $12/adults (13-64), $10.50 seniors (65+), and $6/children (7-12). Children (6 and under) are free. The event is all ages.

A few local hospitality properties are offering weekend packages for the Harvest Weekend Experience. Please click on an individual property to view available packages and to book directly with the property. Packages all include dinner tickets and admission to the festival so there’s no need to purchase those separately.

The Inn at Cooperstown
The Landmark Inn (please call for information and booking: 607-547-7225)
The Phoenix Inn
The August Lodge

Don’t required overnight accommodations but would still like to attend?

Tickets for the NYS Farm to Table Beer Dinner may be purchased here.

Tickets for the 39th Annual Harvest Festival at The Farmers’ Museum may be purchased here.

We hope to see you for the Harvest Weekend Experience!

Hops Behind Brewery Photo


Valentine’s Day Dinner Event


Executive Chef Evan Brown will serve up delicious dishes with love on Valentine’s Day at Café Ommegang. The café will offer evening hours on Saturday, February 14, 2015, and four seatings are available: 6:00, 6:30, 8:00, and 8:30. Reservations are required and must be made for groups of two or four.

Feb-14 Beer Dinner Cover Photo

Dinner will be served in three courses.

First course: butternut soup with apple foam OR Ōra King salmon tartar.

Second course: roasted beef tenderloin with Yukon potato puree and sautéed carrots OR half a young chicken served with truffle and herb frites and boudine blanc OR  vegetable pasta with Moroccan sweet potato puree, chickpeas, Swiss chard, preserved lemon, cilantro, and pappardelle pasta.

Third course: chocolate pot de crème with Three Philosophers, dried cherries, and a caramel Chantilly cream.

Tickets are $50 per person. An optional beer pairing is available for an additional $15 per person. Reservations are available now by calling the brewery store, 607-286-4090, between noon and 5pm, daily.

Hope you’ll join us!

Press Release: HopChef Dallas


Live near Dallas and love beer and food? We’ve got your 11/3 dinner plans right here!


Brewery Ommegang brings its national food and beer pairing competition, HopChef, to Dallas on November 3 at 6:30PM at 3015 at Trinity Grove. HopChef Dallas is the signature kick-off event for 2014 North Texas Beer Week and is sure to be the hottest (and tastiest) ticket in town. The event will bring together Dallas’s top beer-forward chefs under one roof to pair dishes with a variety of Ommegang’s ales and to compete for the title of Dallas HopChef 2014. Tickets, which are now on-sale at TicketLeap, are the only way to take part in the HopChef.

Six beer-forward restaurants have been selected to participate including Meddlesome Moth, Blind Butcher, Common Table, FM Smokehouse, Whiskey Cake, and Libertine.

“We’re thrilled to finally bring HopChef to Dallas and to kick off Dallas Beer Week with a night of beer, food, and fierce but friendly competition,’’ said Bill Wetmore, Marketing Director for Brewery Ommegang. “The food and craft beer scenes in Dallas are hotter than ever and we can’t wait to see the culinary showdown unfold in the Big D.”

Each chef will create one dish showcasing their imaginative beer and food pairing skills. The dishes, each paired with a specific Ommegang beer, will be served to a panel of judges and attendees to taste and score.

The winner of HopChef Dallas receives a prize package from culinary leaders such as Cuisinart and Shun, a 3-liter trophy from Brewery Ommegang, and some serious bragging rights.

Tickets are available for $60 each and may be purchased at TicketLeap. Admission includes samples of each chef’s signature dish and accompanying Ommegang beers as well as a commemorative Brewery Ommegang glass. 3015 at Trinity Groves is located at 3015 Gulden Lane, Dallas, TX 75212.

HopChef competitions have been delicious and wildly popular in Philadelphia, Boston, Chicago, Miami, and Washington DC. Relive, follow, and add to the action on Twitter and Instagram with #HopChef.

From The Kitchen: New Fall/Winter Menu

Cafe Ommegang was closed yesterday for some exciting (and tasty!) staff training. Chef Evan spent the day teaching his kitchen team how to prep and prepare the new fall/winter menu. In the evening, the rest of the cafe team came by for a team dinner to taste each of the new dishes and suggested beer pairings.

Brian stayed for dinner last night and took pictures of a few of the dishes.

photo 1 photo 2 photo 3

The menu is a departure from our summer fare and focuses more on seasonally-available produce, locally prepared meats and cheeses, and a richer dining experience. Spring/summer menu favorites like croque madame, chicken and waffles, the cheese and charcuterie plates, and the chicken sandwich (above, left) are still available. New dishes include cardonade a la flamande and confit salad (above, center and right,) waterzooi, and many more. Chef Evan wrote the entire menu with beer pairing in mind and his team can suggest a beer to go with each dish.

We started serving the new menu today (I had the portobello sandwich with sweet potato chips: smoky and delicious.) Find it online here or stop by to see us. The cafe is open from 12-5pm, daily.


Soup for the Soul

Red Curry Butternut Squash and Apple Cider Soup

IMG_20140415_150546Chef Evan 1

Spring is finally upon us!  But if you live in the northern climates (i.e. upstate New York), you may be experiencing a bit of a cold snap this week.  To help keep our spirits up (and our bodies warm), our own Chef Evan Brown whipped up a batch of delicious Spicy Red Curry  Butternut Squash and Apple Cider soup at Cafe Ommegang this week!  This soup, both sweet and savory with a hint of spice, has been so popular this week, we couldn’t help but share the recipe for those of you not able to join us at the brewery.  Fortunately, it happens to pair well with a variety of our beers (particularly Witte and Rare Vos) as the soup’s fresh citrus, curry, and other spicy tropical notes match the spice in the beer while enhancing all of its refreshing qualities.  Enjoy this soup in any season and climate, and especially with your favourite Ommegang beer!

Red Curry Butternut Squash and Apple Cider Soup

Yield 4 servings


1 butternut squash

1 shallot sliced

2 garlic clove sliced

1 apple cored and diced

1-2 T red curry paste (depending on how spicy you want it)

2 c fresh apple cider

1 13oz can coconut milk

1 T brown sugar

1 lime juiced

Fish sauce TT

Cilantro (for garnish)


1-      Cut stem end off of squash. Cut in half length wise and scoop out seeds with spoon. Put cleaned squash in a pan large and deep enough to hold squash and about one inch of water. Wrap pan with plastic wrap and then foil. Bake in a 350 degree oven until very tender (1-2 hours). Remove from oven let cool until the squash can be handled, and scoop meat of squash away from skin. Set aside.

2-      In a pot heat oil and sweat shallot, apple, and garlic clove. Once tender add curry paste and brown sugar. Cook for about 2 minutes until paste and sugar start to turn brown. Add coconut milk and apple cider. Stir and bring to a boil.

3-      Add squash and lime juice. Bring to a boil. Blend soup and adjust seasoning with fish sauce. Garnish with cilantro and serve.