Events

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 first-time ever beer dinner. All 60 seats were sold out well in advance. For $55 per person our guests had an introductory beer tasting, then six enthusiastically created courses, each paired with a unique beer.

Amuse Bouche: Pork belly over blue cheese, with Buffalo powder. Paired with Duvel Single Ale.

Appetizer: Tomato bisque with crab and black truffle. Paired with Ommegang Belgian Pale Ale.

The amuse bouche was a piece of lovely fried pork belly, resting on a bed of blue cheese, with a dusting of  Buffalo powder  (a hot and spicy take-off on Buffalo wings) made by Chef Teddy. It paired beautifully with Duvel Single Ale. The appetizer was tomato bisque with lump crab and truffles, paired with Ommegang Belgian Pale Ale. The salad was arugula with burratta, fried lemon, and Witte dressing , paired with Duvel Golden Ale.

Salad: Burrata cheese with arugula and fried lemon. Paired with Duvel Golden Ale.

Meat: Short ribs, ricotta polenta, mustard greens. Paired with Three Philosophers Quadrupel Ale.

The short ribs with polenta and mustard greens were delectable and paired up with Three Philosophers.  Then the bouillabaisse with mussels, halibut and jumbo shrimp knocked everyone’s socks off and was paired with Ommegang Abbey Ale. The dinner then wrapped with a dessert of French toast with mixed berries and shaved chocolate, paired with Ommegang Seduction Chocolate-Cherry Porter.

Fish: Bouillabaisse with mussels, halibut and jumbo shrimp. Paired with Ommegang Abbey Ale.

Dessert: French toast with mixed berries and chocolate shavings. Paired with Seduction Stout.

The dinner started at 7:00 with a greeting from Ommegang brewmaster Phil Leinhart and Chef Teddy, and concluded at 10 pm. Each course was preceded by brief remarks on the beer, the food and the pairing inspiration.  Everyone went away happy, satiated with great food, enlivened by great beer, and left with a heightened sense of engagement with beer and food.

Join us on March 24 for our second Great Beer Deserves Great Food series dinner featuring Chef Ty-Lör Boring of Brooklyn, NY, who is currently competing for Top Chef of Texas.

Ty-Lör most recently worked Black Ops for locavore Almond Restaurants in New York.  Born in Kansas City and trained in classic French and Asian cuisine, his style as a chef centers around the fusion of ingredients from the far east with seasonal farm to table emphasis. Ty-Lör is a master at creating simple, stunning dishes with a raw and sensual edge. He has traveled the world over learning different types of cuisines and melding those tastes in his own way.

Chef Ty-Lör will prepare a multi-course menu paired with Ommegang and Duvel beers,  introducing each of the pairings and give us his insight into his pairings techniques.

Tickets go on sale March 1.

Call 607-286-4090 for more info and to purchase tickets.

Check back soon for a preview of the menu.

DBGB French Country Dinner Series-Whole Hog

DBGB
www.danielnyc.com
299 Bowery
New York, NY 10003

(212) 933-5300

Be sure to check out one of our favorite restaurants in NYC on Wednesday December 14th, as DBGB is roasting a whole hog for its French country dinner series for $79 (including food, beer, tax and gratuity)


DBGB Kithen and Bar’s is Chef Daniel Boulud’s new lowdown downtown place where the French brasserie meets the American tavern.

Daniel Boulud

DBGB Kitchen and Bar’s French country dinners continue with their famous whole hog feast. Rev your engines with a selection of charcuterie, just a warmer-upper for Chef Olivier Quignon’s whole Pennsylvania Green Village Farms slow roasted suckling pig. It’s stuffed with pork, bacon and fine herbs and is served family style with endive and ham gratin, beer braised sauerkraut, fingerling potatoes and brussels sprouts. Top the whole thing off with our fabulous flaming vanilla – pistachio baked Alaska. Now that’s what we call putting lipstick on a pig !

This amazing dinner will be paired with fine Belgian ales from Brewery Ommegang out of Cooperstown, NY and Brasserie d’Achouffe of Belgium.


Ticket should go quick for this great event and they can be purchase on ticket leap.
Click here for tickets

Tour de France Belgian Beer & Sausage Fest

For a European alliance that would make even Austria Hungary, hit the Tour de France Belgian Beer & Sausage Fest from October 12-21st. The 9 French restos that consist of the Tour de France group are pairing juicy sausages with some great Belgian beers. To kick everything off there is a party on October 11th at 404 located @33rd & 10th where each restaurant will bring a sausage and beer pairing that they will be showcasing at their restaurants for the entire fest. The pairings have been arranged by Gianni Cavicchi, Tour de France’s beer sommelier.

You can purchase tickets for the October 11th launch party here.

The meat of the matter covers everything from brats & French boudin blanc, to Moroccan merguez & PEI mussels served w/ chorizo, with each of the 9 cased meats prepped & explained by Chef Andy D’Amico from Nice Matin, Cafe d’Alsace & more.

The launch party will feature these pairings, which you will also be able to order throughout the festival.

Nice Matin:
www.nicematinnyc.com
Sausage de Morteau with Frisee & Roquefort
Maredsous Brune,
Breendonk-Puurs,Belgium

Marseille:
www.marseillenyc.com
Boudin Blanc with Green Apple Puree, Mustard Oil & Celery Salad
Pairing-
Duvel Single,
Breendonk-Puurs, Belgium.
A new lighter version of Belgiums favorite ale. Notes of pilsner malt, white pepper and lemon peel

L’Express:
www.lexpressnyc.com
Tajine of Lamb Sausage, Merguez & Quince, Steamed Semolina
Paired with-
Ommegang Hennepin Saison,
Cooperstown, New York
A refreshing style originally brewed for the farmers on the Wallonia country side in Belgium. Notes of lemon grass, gingersnap and floral hop aromas

Pigalle:
www.pigallenyc.com
Petit Chausson aux Porc Rillons et Pommes
Paired with-
Ommegang Three Philosophers Quadruple, Cooperstown, New York
Blended in a response to home brewers dream, Three Philosophers is a blend of cherry Lambic and a Quad.
Notes- Kirsch, cocoa, figs and sherry.

www.cafedalsace.com
Shrimp & Scallop Sausage with Lentils & Saffron Sauce
Paired with-
Ommegang Witte Belgian White, Cooperstown, New York

Le Monde:
www.lemondenyc.com
Pheasant sausage with celery root puree & blackberry sauce
Paired with-
Ommegang “BPA” Belgian Pale Ale, Cooperstown, New York
Brewed with Belgian tradition and dry hopped with American Cascade, BPA is Brewery Ommegang’s newest year round ale.

Maison:
www.maisonnyc.com
Duck Confit Sausage Cassoulet
Pairing-
Brasserie d’Achouffe Mc Chouffe Scotch Ale, Achouffe, Belgium.
Adventurous and experimental Brasserie d’Achouffe perfects the Scottish style. Notes of Chocolate, doughy dark malts, raisins and coffee

French Roast:
www.frenchroastny.com
Vension Sausage with Spaetzle & Port Wine Sauce
Paired with-
Ommegang “Abbey Ale” Dubble, Cooperstown, New York
Inspired by the centuries-old brewing practices of the Belgian Trappist monks. This dubble has notes of figs, clove, toffee, caramel and licorice

Savory & Sweet:
www.savoryandsweetnyc.com
404 Tenth Avenue @ 33rd Street
Chocolate Salami
Paired with-
Liefmans “Cuvée Brut” Lambic, Oudenaarde, Belgium

Great Beer Deserves Great Food and this festival and launch party is one that should not be missed. Be sure to visit www.tourdefrancenyc.com for a complete list of all the menus for the festival.

Draft Magazine Annual Great Grill-Out Recipe Contest

Draft Magazine is currently running their Annual Great Grill-Out Recipe Contest where readers sent in their recipes which incorporate beer into the recipe. They are now down to 10 delicious recipes with a wide range of themes and styles of beers used. The great brewers and chefs out there have inspired these contestants which have resulted in these wonderfully imaginative recipes.

Click here to Vote

• Grilled Pork Chop with spicy peach chutney with Wheat beer
• “Pepe Nero” Peppercorn Strip with Goose Island Pepe Nero
• Texas Smokey Summer Jerky with stout
• Spicey Pork Tenderloin Framboise with St. Louis Framboise
• German Beer Cheese Stuffed Burgers with Applewood Smoked Bacon Mayo
• Cherry & Raspberry Beer BBQ Sauce Soaked Bratwursts with raspberry beer
• Thai Steak with Blueberry-Peanut Slaw with blueberry beer
• Baltic Porter Ribs with Baltic Porter
• Bourbon Stout Pork Tenderloin with Bourbon aged stour
• Spicy Saison Grilled Chicken with Hennepin Saison

These people truly understand that Great Beer Deserves Great Food. Be sure to stop by the page and vote for your favorite recipe. If you have recipes or perfect pairings that you have developed, let us know and you may be featured on the blog as our guest chef.

The Mussel Tussle at Belgium Comes to Cooperstown

Brewery Ommegang’s yearly festival, Belgium Comes to Cooperstown will receive a new and exciting twist this year as 6 chefs have been invited to compete in a “Mussel Tussle” cooking competition.

The competition will be based around a standard of Belgian fare: moules or in English, mussels. This fast-paced competition will challenge the chefs integration of local the farmers’ market and fine food stores, preparing a mussel dish to be judged during the festival. The winning dish will be selected by the attendees of the festival.

The winning chef will receive:
• La Creuset cookware set
• $500 Cash prize
• Winning recipe featured at Café Ommegang
• Winning Chef and representative restaurant showcased on Ommegang website for remainder of 2011

Participating Chefs include:
Lucy Townsend of Lucy Townsend Catering – Cooperstown, NY
Ric Orlando of New World Bistro & New World Restaurant – Albany & Saugerties, NY
Mitch Prensky of Supper – Philadelphia, PA
Bart Vandaele of Belga Café – Washington, DC
Tommy Harder of Blind Tiger – New York City, NY
Matt Molloy of Meadhall – Cambridge, MA

Each day leading up to Saturday’s event, we will be showcasing an interview with each chef and discovering their insights into why great beer deserves great food.

Chef Lucy Townsend

Chef Lucy Townsend is the first of the featured chef and is the hometown pick for the competition. Chef Lucy has been a part of
the Great Beer Deserves Great Food program for several years, catering local beer dinners at Brewery Ommegang and hosting Ommegang events at Templeton Hall, her catering venue in downtown Cooperstown.

L.M.TOWNSEND CATERING began with a dream back in 1978 when owner Lucy Townsend graduated from Dartmouth College with a major in art and embarked on a career in food service leading her from a job cutting and weighing cheeses in a gourmet shop, to employment ranging from chef aboard a hotel boat on the River Thames, to salad girl for a family owned restaurant, kitchen manager at a bistro, and manager of a Rockefeller Center restaurant.

Lucy''s Chicken Breast Stuffed With Spanish Ham Red Pepper Romesco Sauce with Hazelnuts and Almonds,Saffron Pilaf and Artichoke Hearts paired with Ommegang Abbey

Lucy began work on her own catering business in 1989 in Cooperstown, NY and some of her first clients remain loyal to this day. Although corporate functions and wedding receptions comprise a large part of sales, Townsend Catering is also expert at providing services for private dinners, cocktail parties, brunches and barbecues.

Lucy's Mexican Chocolate Streusel Cake Cinnamon Ice Cream and Caramel Sauce paired with Three Philosophers

Be sure to check back each day as we will be interviewing each Chef that competes in the Mussle Tussle, and subscribe so that you can help join in the Great Beer Deserves Great Food movement and discover great chefs, restaurants and event around the country.