Beer & Food

Valentine’s Day Dinner Event

NOTE: THIS EVENT HAS PASSED. 

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!
Allison

Press Release: HopChef Dallas

NOTE: THIS EVENT HAS PASSED.

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

Print

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.

Allison

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

Ingredients:

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)

Procedure:

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.

 

 

Announcing HopChef Competition coming to Boston on May 21st!

NOTE: THIS EVENT HAS PASSED.

HopChefCompetition-Logo

For the second consecutive year, Brewery Ommegang is bringing its acclaimed HopChef competition to the Cyclorama at the Boston Center for the Arts on May 21st. Leading local chefs will face off in a beer and food pairing culinary competition using Ommegang’s Belgian style ales to compete for the title of Boston’s HopChef 2014.  This year’s line-up of competing chefs includes:

Each chef will create one dish showcasing their imaginative beer and food pairing skills to be judged by a panel of esteemed beer and food-industry professionals.  The Boston judging panel includes StarChef.com’s Will Blunt, Craigie on Main Chef Tony Maws and Brewbound.com Editor Chris Furnari, with more to be announced shortly.

Join us in Boston on May 21st to sip, savor, spectate, and vote for your favorite beer and food pairing!

mussels

Competition Details:

Date: Wednesday, May 21, 2014

Time:  7:00 – 10:00pm

Location:The Cyclorama at the Boston Center for the Arts

539 Tremont Street, Boston, MA 02116

 Map

Tickets:
Tickets are $65 each and include samples of each chef’s signature dish, accompanying Ommegang beers, a commemorative Brewery Ommegang glass, People’s Choice voting, music and merriment!

Buy Now

 

Event Partners

Saveur-LogoStarChefs-LogoStarChefs-Logo