Beer & Food

Ommegang HopChef Competition – D.C. Recap

Our first-ever Ommegang HopChef Competition at the Atlas in Washington D.C. was an amazing time and the dishes and pairings were delicious. Thank you to all the Chefs for the amazing food and volunteers for making our first HopChef event a memorable one. Elizabeth Parker‘s keen eye captured some amazing shots of the event.

Our emcee of the evening, Lauren DeSantis of Capital Cooking kept everyone informed and updated as she interviewed each Chef and gained an insight onto their pairings.

Chef Jeff End being interviewed by Lauren DeSantis

Congratulations to the 1st winner of the HopChef Competition series, Jeff Eng of Tower Oaks Lodge. We will see Jeff again at Belgium Comes to Cooperstown this summer as he competes for the HopChef crown.

Suft and Turf: Uni and beer braised oxtail roe – paired with Hennepin

Chef Jeff Eng winning pairings included:
1. Suft and Turf: Uni and beer braised oxtail roe – paired with Hennepin
2. Chocolate hazelnut crunch bar, coke and pop rocks – paired with Three Philosophers

Chocolate hazelnut crunch bar, coke and pop rocks – paired with Three Philosophers

Chef Mark Marrocco of Magnolias at the Mill Restaurant pairings included:
1. Surf N Turf Slider: 24 hour roast waygu strip loin, new england lobster salad, house made Hennepin aioli, pickled baby carrots & pearl onions – paired with Hennepin.
2. Pheasant & foie gras raviolo, cherry puree, Three Philosophers consomme – paired with Three Philosophers

Surf N Turf Slider: 24 hour roast waygu strip loin, new england lobster salad, house made Hennepin aioli, pickled baby carrots & pearl onions – paired with Hennepin.

Pheasant & foie gras raviolo, cherry puree, Three Philosophers consomme – paired with Three Philosophers

Chef Will Artley of Pizzeria Orso pairings included:
1. Lavender and White Creme Brulee – paired with Witte
2. Braised pork belly with Three Philosophers and cherry demi – paired with Three Philosophers

Lavender and White Creme Brulee – paired with Witte

Braised pork belly with Three Philosophers and cherry demi – paired with Three Philosophers

Chef Mike Bonk of Sonoma Restaurant and Wine Bar pairings included:
1. Smoked lamb leg, chicory and foie gras mole, agrodolce onions – paired with Three Philosophers
2. Hamachi crudo, strawberry harissa, candied orange peel, micro cilantro – paired with Witte

Hamachi crudo, strawberry harissa, candied orange peel, micro cilantro – paired with Witte

Chef Mike Bonk putting on the finishing touches

Chef Jamie Leeds of Hank’s Oyster Bar pairings included:
1. Bacon BBQ’d Oysters – paired with Three Philosophers
2. Scallop Ceviche – paired with Witte

Bacon BBQ’d Oysters – paired with Three Philosophers

Chef Jamie Leeds with her team

Chef Nicholas Stefanelli of Bibiana pairings included:
1. Witte arincini – paired with Witte
2. Smoked potato gnocchi with “Sicilian-Style” pork ragu – paired with Rare Vos

Smoked potato gnocchi with “Sicilian-Style” pork ragu – paired with Rare Vos

Chef Nicholas Stefanelli of Bibiana with his team

Chef Bradley Walker of Boundary Road pairings included:
1. Ensalada de Camarisco – paired with Witte
2. Smoked pork leg with ramp spatzle, turnips and dandelion greens – paired with Three Philosophers

Smoked pork leg with ramp spatzle, turnips and dandelion greens – paired with Three Philosophers

Chef Bradley Walker testing out his pairing

Again a special thanks to all the chefs, sous chefs, judges, Lauren DeSantis, The Atlas, SAVEUR Magazine, Teddy Folkman, Julia Christian and all the volunteers. Thanks for making our first HopChef event a successful one.
Stay tuned for an announcement of our next installment of the HopChef series as it travels to the Capital Region in NY and Philadelphia.

Ommegang HopChef Competition – Washington, DC

NOTE: THIS EVENT HAS PASSED. 

Ommegang HopChef Competition
Saturday, April 28, 2012. 1-4 pm
The Atlas Theater, 1333 H Street, NE, Washington, DC 20002 www.brownpapertickets.com/event/237993

Join us for our first-ever Ommegang HopChef Competition, with innovative DC-area chefs imaginatively preparing and pairing dishes with fine Ommegang ales. Each chef creates two dishes showcasing their skills in bringing Great Beer and Great Food to exuberant life.

COMPETING CHEFS INCLUDE

Who will win the bragging rights? And the chance to compete for the HopChef crown at our yearly Belgium Comes to Cooperstown festival at the brewery? Join us and see. And taste. And drink.

Tickets are $75 and can be purchased at www.brownpapertickets.com/event/237993

For more information on the Chefs and where you can try their food, please visit the following websites.
Nicholas Stefanelli of Bibiana : Will Artley of Pizzeria Orso : Mike Bonk of Sonoma
Jamie Leeds of Hank’s Oyster Bar : Jeff Eng of Clyde’s of Tower Oaks
Bradley Walker of Boundary Road : Mark Marracco of Magnolias at the Mill

Note: chefs subject to change

The dishes will be created using Chef Teddy Folkman’s 5 beer pairing techniques:

  1. Simple pairing – This is the direct interaction between food and beer from taking a bite of the food and a sip of the beer.
  2. Incorporation – This is the utilization of beer in the cooking process. Incorporation can be a challenging task and requires some trial and error to see where the dish benefits from the addition of the beer.
  3. Mimicking – One of the most difficult pairings, mimic pairings are the act of matching the flavor profile of a dish with the flavor profile of a beer. It is difficult because not only do you have to understand the flavor profiles of the individual ingredients of the dish, but also the beer such as the type of hops, malt and yeast being used.
  4. Story Telling – Beer, like food, has a great history behind it. Not just how it was made, but why.
  5. Experimental – This type of pairing is the most fun by far. It is finding a way to make the beer the main star of a dish. The experimental aspect of the pairing is more of an end result of trying one of the above.

Enter “hops” as the promo code to receive a $20 discount on tickets.