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.

Erv’s Mug Beer Dinner

Come to Erv’s Mug in Oak Creek, WI for a brilliant variety of delectable food paired with beer from Brewery Ommegang, Duvel, Maredsous, and Brasserie d’Achouffe.

Beginning with a first course featuring an Artisan Cheese Board and Home Roasted Almonds with grilled, seasoned French bread, paired with Maredsous 8 Brune. This malty, aromatic brew will quickly become one of your favorites.

Next you’ll move on to a Classic Caesar on Chopped Romaine salad with home made croutons. Paired flawlessly with Duvel Single, a light-bodied beer which provides a flavorful, refreshing and hugely enjoyable experience.

For the main course you’ll experience a very unique Chipotle Cocoa Rubbed Flat Iron Steak and Whiskey Bacon Gravy with Maple Roasted Sweet Potatoes paired with a Houblon Chouffe ; this unique balance between a very strong IPA and  very special Belgian Tripel makes for a beautiful, spicy brew.

For desert you’ll indulge in a Roasted Pineapple with Saison Gelee’ and Pretzel Streusel served A la’ Mode with Vanilla Bean Ice Cream.  Served with Ommegang Hennepin. This hoppy, farmhouse style ale has a great aroma, medium body, and clean dry finish. You’ll love the majestic golden hue of the beer next to the vibrant colors of your dessert plate.

 

Make your reservations today by calling (414) 762-5010. Dinner is $30 and being held on March 6th, 2012 from 5-8 pm, 130 West Ryan Road  Oak Creek, WI 53154.
www.ervsmug.com

Great Beer Deserves Great Food dinner at Cafe Ommegang

Saturday, Feb 25th at 7:00pm
Cafe Ommegang
656 County Hwy 33,
Cooperstown, NY 13326 

Great Beer Deserves Great Food is Brewery Ommegang’s ongoing food and beer pairing initiative. Each year we do dozens of culinary events like this all around the US. This year we’re hosting a series in our own cafe with well-known chefs from around the country.


For the dinner, Chef Teddy Folkman will cook six delectable courses – each prepared and paired with fine Belgian ales.

Amuse Bouche
paired with Duvel Single Golden Ale.

Tomato Bisque with Crab and Black Truffle
paired with Ommegang Belgian Pale Ale

Burrata with Arugula and fried lemon
paired with Duvel Golden Ale

Short Ribs, Ricotta Polenta and Mustard Greens
paired with Three Philosophers Quadruple Ale.

Bouillabaisse with Mussles, Halibut, and Jumbo Shrimp
paired with Ommegang Abbey Ale

Mixed Berry “French Toast” with Shaved Chocolate
paired with Ommegang Seduction Ale.

Chef Teddy has spent the past decade pursuing his passion for the culinary arts in DC’s best restaurants, honing and expanding his craft.

In 2007, Teddy nailed his place in the DC restaurant scene as Executive Chef and owner of Granville Moore’s Gastropub on H Street, NE.

Granville Moore’s has since received top honors and accolades for its food, beer and ambiance. Teddy also won a Moules battle on the Food Network’s “Throwdown with Bobby Flay” and competed on “The Next Food Network Star.”

Craft beer is chef Teddy’s other food passion – as the National Culinary Ambassador for Brewery Ommegang, he travels the country hosting cooking competitions, beer dinners, and speaking about about food and beer.

Ticket are $55 with $5 being donated to Otsego 2000 and can be purchased at the Brewery Ommegang store (656 County Highway 33, Cooperstown, NY) or by calling 607-286-4090.

Celebrate Valentine’s Day with Meridian Pint

Valentine’s Day Prix-Fixe at Meridian Pint
www.meridianpint.com
Tuesday, February 14, 2012 5pm-10pm
3400 11th Street Washington DC, 20010
Reservations e-mail: LastCall@meridianpint.com

Getting bored with flowers, over-sized stuffed bears and boxes of heart-shaped chocolates? Don’t let yourself fall victim to the humdrum of a typical Valentine’s Day. Come to Meridian Pint where they’ll be serving three courses, all served with Ommegang Beers, now that’s something to fall in love with. Instead of going to your usual date spot to get your usual meal with your usual wine, try something different: 9 delectable pairings of spirited beer and savory food.

The night will begin with an out-of-this world appetizer of Roasted Tomato Soup with Mussels and a delightfully refreshing BPA, followed by a Blood Orange, Roasted Beef, and Fennel Salad with Goat Cheese and Almonds, with Ommegang Witte. Next, let your taste buds explode with the brilliant flavors of Ommegang Gnomegang, Grilled White and Green Asparagus, a House-Cured Duck Prosciutto and Quince Puree. And that folks, is only the first course.

The second course will begin with an tantalizing Poached Rockfish with Baby-Artichoke Saffron Nage, served with a delightful Rare Vos. Next you’ll experience the robust taste of the Carpetbag Steak Roast Filet stuffed with Oysters, a side of Fingerling Potates, Morels, and a wonderful Abbey Ale. Once you’ve completed that explosion of taste, get ready for the aftershock. A Black Bean Terrine with Roasted Pepper and Corn Relish, Watercress and Avocado Coulis, all the while sipping on Ommegang Seduction.

A Valentine’s Day without sweets would be like a day without water, so this is when the much-anticipated 3rd Course makes it’s entrance. We begin with a Triple Meyer Lemon Chiffon Cake with Pistachios, served with a darkly delicious Ommegang Adoration. Then a Chocolate Strawberry Truffle with Ommegang Aphrodite, and cap off the feast with Mango Sticky Rice with Dried Cherry Coulis and a personal favorite of many, Ommegang Three Philosophers.

Why not turn Valentine’s Day into something more than greeting cards, melted candy and overpriced bouquets of already-dying roses? Everyone involved gets great food and an awesome atmosphere, and you get 9 different types of beer scattered perfectly throughout the evening. Make your date happy, but more importantly yourself, by celebrating an average holiday in a way above average way; all the while showing your support for the Great Beer Deserves Great Food movement.

Interview with Todd Bemis of Atwater on Gore Creek

Chef Todd Bemis

Executive Chef Todd Bemis
Atwater on Gore Creek,
Located in Vail Cascade Resort & Spa,
1300 Westhaven Drive Vail, Colorado 81657
www.AtwaterOnGoreCreek.com
www.VailCascade.com

Brief Bio: Born in Edmond, Oklahoma and having spent his childhood in North Texas, Todd grew a passion for cooking at an early age. His first experience with food was working in an ice cream store cooking hamburgers and hotdogs at the age of 16. Todd’s formal culinary training was with American Culinary Federation Apprenticeship at the Anatole Hotel near Downtown Dallas. Todd’s apprenticeship involved formal training within the 12 different outlets at the Anatole, including time spent in the pastry kitchen and with the garde-manger. At the end of his apprenticeship, Todd cooked for several different chefs as business required. He started working at the Bristol Hotel Company’s flagship hotel in 1987 as a Sous Chef. During his 16 year tenure at Bristol Hotels, Todd held the following positions: Sous Chef, Executive Chef, Food and Beverage Director, Director of Convention Services, Rooms Director, and General Manager. As GM, Todd was responsible for renovating and repositioning five properties, all with heavy food and beverage operations in Jackson MS, Atlanta GA and Omaha NE. Todd completed the American Hotel Motel Association’s Certified Hotel Administration program in 1996. He was awarded as “Hometown Hero” by the Jackson MS Chamber of Commerce and inducted into the Chamber’s Leadership Jackson program. Todd moved back to Texas in 2000 and started working as District Manager and Corporate Executive Chef for Alonti Café and Catering managing eight stores. In 2005, Todd moved to Hot Springs, Virginia to join The Homestead culinary team where he worked as the Banquet Chef and Executive Sous Chef. In 2011, Todd moved to Vail, Colorado to head up the culinary team as the Executive Chef at Vail Cascade Resort & Spa, a Destination Hotels & Resorts’ property.


Why is the pairing of food & beer important to you?: Beer is available and more appealing to a greater number of our guests. Our average diner would not ever consider purchasing one of the world’s best wines, but definitely would consider purchasing one of the world’s best beers. I can visualize a Rolls Royce or Ferrari owner drinking a great beer at the same bar or in the same restaurant as the person who repairs or maintains that vehicle. The specifics of pairing go much further though. Beer brewers provide a greater variety and latitude than wines in general making the pairing of food and beer more dynamic and interesting.

What got you started on pairing food & beer? When I became involved in the Big Beers, Belgians & Barleywines Festival, an annual event hosted at Vail Cascade Resort.

Who are the chefs you admire?: The regular everyday chef. The guys on TV are great, but the ones I admire are the culinarians that are in the trenches and operating successful establishments on a day to day basis.


What are some of your favorite pairings?: Three Philosophers and our Chocolate Mousse Cake Dessert. Brek Brewery’s Summer Cab Ride with PEI Mussels

Favorite style / beer to pair with?: Ambers and IPA’s

Favorite all time beer?: Too many to decide.

Thoughts on the future of food & beer in fine dining?: I believe that we are on the edge of a real explosion. The micro / craft brewing industry is coming to the forefront of the restaurant industry. There have always been specialty restaurants that maintain a significant stock of varieties from around the world but now, main stream restaurants are starting to carry more varieties. I believe that it is going to become commonplace for good restaurants to carry a variety of craft beers.
As Vail’s first restaurant to explore the fine art of uniting craft beer with creative cuisine, Atwater on Gore Creek extends the brewing tradition to an interactive menu of savory food, dessert and beer pairings. Small plate offerings and entrées are revamped seasonally, showcasing artisan ingredients, impromptu duos and the diversity of flavors craft brewers bring to the table.


Favorite restaurant in a city not your own?: The original Sunny Bryans Barbecue in Dallas TX

It’s great to see a resort that “get’s it”, why have a world class wine and scotch menu to pair with your meals and drop the ball when it comes to beer? We highly recommend eating at this dining destination or stop out for the Big Beers, Belgians & Barleywine festival. Look into getting tickets to next years festival which starts on Jan 10, 2013. Click here for more information.