Events

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.

Saveur Summer BBQ festival, Pier 26, NYC, June 27

Brewery Ommegang was the beer sponsor for Saveur Magazine’s Summer 2011 BBQ Fest. Held at the 26th Street Pier on the lower West Side, this was the second year for the event. A dozen chefs created BBQ using shrimp, fish, pork, beef, lamb, chicken and veggies. Ommegang provided beer and wineries and spirits were represented. 400 guests from the world of fine cooking and the press came, ate, drank and went home happy and satiated.

Entry at the 26th Street Pier.

Looking down on the 400 attendees on the pier, from the second level.

The Grey Goose Vodka popsicle girls were at the entry. Yum.

ABC Kitchen was on hand just inside the entry.

Ian discussing the finer points of bbq shrimp: "be quick!"

Elizabeth Karmel's Texas beef tenderloin and grilled corn on the cob were a huge crowd pleaser. With an Ommegang ale in hand, you entered gustatory perfection.

The fireboat was standing by just in case the heat of the 'cue got out of hand.

A Hennpin for Kennipen, Ommegang's NYC kingpin.

Classic 'cue coming off the charcoal.

Blackened catfish and fried caper slaw...meow!

At right: Marcus Samuellson, of Harlem's Red Rooster and blackened catfish fame.

The Ommegang crew liquifies the crowd.

Phil Leinhart, brewmaster, and Ken Erdogan, NYC Ommegang/Duvel honcho.

BBQ sandwich and beer. The Gods and Goddesses of Perfection applaud.

5/7ths of the Ommegang crew get their props.

The Taj prepares 'cue, Indian style. No beef. Fish and veggies yes.

Ommegang beer and NYC BBQ. Gotta love it. And eat and drink it.

A brickette's view of 'cue in the making.

Ken discusses virtues of Ommegang as carbo-loading for the lovely Olympic athlete to his right.

Taj Restaurant BBQ, part II.

Phil Leinhart and Larry Bennett of Ommegang. Sitting in the hot seats above the Indian braziers.

The 26th Street Pier from the second level. Next stop: Colicchios and Sons.

One last look at the crowd before we leave. Cheers to all.

One more for the Road. Or the RIver.

Brewery Ommegang at the Food & Wine Classic, Aspen, CO. June 14-19, 2011

5,000 guests and 276 exhibitors converged on Aspen for the 29th Food and Wine Classic. Beautiful tents were lofted into the air against a backdrop of gorgeous mountains, still laced with snow.
Over 171 wineries were represented, as well as 51 food, restaurant, and culinary purveyors, 23 spirits brands, and 6 beer brands. The beer brands were Ommegang, Anchor, Guinness, Stella, Hoegaarden, and Leffe.

Some of the more well known chefs in attendance included Teddy Folkman, Granville Moore’s Gastropub, Wash. DC., Jose Andres, James Beard Award winning chef and head of ThinkFoodGroup in DC; Daniel Boulud of Daniel, Café Boulud and DBBG Café; Mario Batalli of Babbo, Eataly Andrew Zimmern host of Travel Channel’s Bizarre Foods; Tom Colicchio of Gotham, Craft and Colicchio and Sons; Thomas Keller of French Laundry, Bouchon, Ad Hoc, and Per Se; Danny Meyer of Union Square Café, Gramercy Tavern, Blue Smoke, and The Modern; and Jonathon Waxman of Chez Panisse and Barbuto.

Ommegang and Chef Teddy Folkman of Granville Moore’s Gastropub in Washington DC paired Ommegang ales with Italian Amarena cherries soaked in kirsch and griddled Bread Cheese from Carr Valley, Wisconsin.(Below: Teddy Folkman)

Over three days and five sessions we served several thousand Food and Wine patrons and knocked their socks off. The most common comments we heard was, “our friends told us we just had to come try your pairings”. And, “wow that’s an amazing combination. (Below: customers trying out the pairing)

The Abbey ale and the cherries sang, while the cheese was salty and luscious and griddled to a perfect golden brown. The booziness of the ale cut through the fat and salt of the cheese while the sweet malt and spices of the Abbey accentuated the flavor of the cherries. A second sip allowed for the carbonation of the dubbel to cleanse the palette leaving the consumer wanting more.

Marnie Old, sommelier, writer, and wine and beer comparer par excellence, did a comparative tasting at Pittman County Steak House, with Abbey ale and a good red. It must have worked because the beverage manager is now putting Abbey on the beer list. (Marnie, below)

Kim Anderson, our regional distributor rep for Empire Distributing was a huge presence, talking to consumers at the F&W events, serving the beer and food pairing, and taking us around town for other events, including an Ommegang flight and charcuterie pairing evening at BB’s Kitchen in downtown Aspen on Saturday night. (Below, Kim at right.)

We also spent some time hobnobbing with the chefs putting on the Grand Cochon “Ten Chefs, Ten Pigs, One Crown” cook-off on Sunday at the historic Jerome Hotel in downtown Aspen. Santa Rosa’s Zazu took the prize for chefs Duskie Estes and John Stewart. The winners won the crown and golden pig pictured below, with their pork bun constructed with bits of head, heart, and neck. A fried trotter looked more like fried green tomatoes, but revealed the tender meat upon cracking the golden crust. Is that a bit of Belgian waffle in the left of the frame?