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.

Interview with Chef Jim Takacs of Waterfront Ale House

Jim Takacs
Waterfront Ale House 155 Atlantic Avenue, Brooklyn, NY
www.waterfrontalehouse.com

Brief Bio Chef at the Waterfront for 13 years, previously owned a restaurant in Cobble Hill Brooklyn for 9 years.

Why is the pairing of food & beer important to you? The importance of beer as an accompaniment to food has grown considerably in the past 20 years. It is up to chefs to explore the unique and flavorful beers being produced by microbreweries, matching them up with the cuisines they reflect. I am a big fan of Caribbean and Asian food. These are places where wine is not the main choice for dining. Bold and spicy flavors are perfect for beer.

What got you started on pairing food & beer? My first trip to the west coast in the late 80’s got me hooked. San Fransisco and Northern California had the whole food revolution in full swing and beer was no longer a chilled bud.

Who are the chefs you admire? Chris DeBarr of Green Goddess and Susan Spicer of Bayona in New Orleans. Saul Bolton in Brooklyn, Gabrielle Hamilton of Prune, Fergus Henderson, St John, London, Rick Bayless in Chicago, Barbara Tropp, whose China Moon was so ahead of its time, and whoever is cooking at Anchor and Hope in Waterloo London.

What are some of your favorite pairings? Stouts or porters with braised briskets or lamb shanks. I like to use some of the sweeter beers to infuse flavors in slowly braised pork as well. Cup of Kyndness is quite suitable with its smokiness and floral hints.

Favorite style / beer to pair with? IPAs work well with much of the barbecue dishes i do.

Favorite all time beer? Guinness

Feature dish in which you pair beer with food or use beer in preparing the dish? Magic Hat #9 is featured in my Vegetarian Chili, wonderful contrast to the spiciness…and really, it is a tasty chili.

Thoughts on the future of food & beer in fine dining? It can only continue to evolve. The beer list will soon be as important as the wine in many enlightened establishments.

Favorite restaurant in a city not your own? Jose Enrique in San Juan, no sign, chalkboard menu and amazing.

Recipe-
Mushroom Ragu for game meats
2 cups portobellos, sliced
2 cups shiitakes, sliced
2 cups white mushrooms, sliced
1/2 cup medium diced onions
1 tablespoon chopped garlic
1 teaspoon each of fresh rosemary, sage and thyme
1 cup chopped fresh tomatoes
1 pint of Hennepin Saison Ale
1/4 cup demi glaze

Sauté the onions and garlic till lightly colored. Add the mushrooms and continue to sauté till most of their juices have been cooked out. Add the tomatoes and herbs, continue to cook over a moderate heat for 5 minutes. Add the ale and let simmer till slightly reduced. Finish with demi glaze.

Interview with Chad Kelley of The Meddlesome Moth

Chef Chad Kelley

Chad Kelley
Executive Chef of The Meddlesome Moth
1621 Oak Lawn, Dallas, TX 75207
www.mothinthe.net

Brief Bio Originally from Southern California, I attend Culinary School at the California Culinary Academy in San Francisco and then started heading east. Made a pit stop in Flagstaff, AZ where I worked at a local brew pub- Beaver Street Brewery. Eventually I made it to Indianapolis where I began with The Oceanaire. I was with them for 6 years in every roll the kitchen had to offer, eventually landing in Dallas as the Executive Chef for the Galleria location. The Moth was a new and cool concept starting that was all about craft beer. It was very different from what I was doing at The Oceanaire, so, naturally I made the transition. I wanted the new challenge of doing something completely different in Dallas and really push some of the limits of what Dallasites would eat. Here at The Meddlesome Moth its all about sharing a wide variety of exotic foods while sipping on some of the best craft beers on the market.

Why is the pairing of food & beer important to you? Its all about showing people that you can pair great beers with great food the same way as with wine. You can have that awesome experience and be blown away at how the beer and food interact with each other. How flavors you didn’t taste before start coming out – it’s all about keeping people excited.

What got you started on pairing food & beer? The Meddlesome Moth was my real first intro into beer and food. I spent about a year drinking every beer I could get my hands on in the great state of Texas. With each tasting I would break it down into the basics. Aromas… Hops… Malts… Mouth feel… How does it start, what kind of back bone does it have and how does it finish. It can be much more challenging to get the perfect pairing with beer. Craft Beers are definitely more food friendly and more forgiving if you don’t have the perfect pairing but when you hit it right on the sweet spot it’s a whole new experience and that’s what I strive for.


Who are the chefs you admire? Eric Ripert for his amazing skills with seafood. Feran Adria for his insane approach to “cooking”, Gordon Ramsey for saying everything I want to say but would get fired for, Dan Barber for his true Farm to Table restaurant and Paul Kahn for simple yet really cool food.

What are some of your favorite pairings?
(1)La Trappe Quad with Saint Andre Triple Cream adorned with a Black Plum – Currant Chutney.
(2)Houblon Chouffe with Crispy Orange Peel Beef and Jasmine Rice. Sounds odd but it’s a great pairing.
(3)Avery Salvation with Pan Seared Scallops with Parsnip Puree and Pickled Golden Raisins.

Favorite style / beer to pair with? Any beer with a Belgian Yeast in it is great for pairing. The sweet clove spice and banana notes create a lot of versatility for a chef. One example was the Rare VOS that I paired with a Caribbean Style Jerk Chicken and accented it with a Banana “Ketchup”. Flavors of Jamaican Allspice, Coriander, Golden Raisins and Dark Rum blend perfectly with this brew.

Favorite all time beer? Dogfish Head Squall

Feature dish in which you pair beer with food or use beer in preparing the dish? Ommegang Witte paired with an Arugula Salad topped with Shaved Fennel, Finnochiona and Granny Smith Apples.

Thoughts on the future of food & beer in fine dining? This is just the beginning. People are really just starting to see the full potential of the craft beer movement.


Favorite restaurant in a city not your own? Hudson House in Redondo Beach, CA – They are doing the same thing with craft beer and food as we are here in Dallas. The team also just opened up a new place I have yet to visit called The Tripel.

Recipe
A simple Summer Salad using Fresh Baby Arugula or Wild Rocket.
Toss with a touch of Spanish Extra Virgin Olive Oil, Fresh Lemon Juice, Salt and Black Pepper.
Place into a bowl and then top with Raw Fennel that has been shaved as thinly as possible, Green Apples cut in just the same way and a light Italian fennel sausage called Finnochiona.

Interview with Jonathan Van Sleet of MexiQ

Chef Jonathan Van Sleet

Jonathan Van Sleet
Executive Chef of MexiQ
3711 30th Ave, Astoria NY, 11103
www.mexiqny.com

Brief Bio Born and raised upstate NY, I’ve been cooking in restaurants since age 18. I came to NYC for employment opportunities and quickly landed a job in a new concept restaurant, MexiQ. Combining two of my favorite cuisines, Mexican and BBQ, with 48 draft lines of only craft beer.

Why is the pairing of food & beer important to you? Beer goes great with food. Not everyone realizes this and I would like to educate people about great beer and great food. Traditionally wine has been the dominate beverage choice to pair with food. I feel beer offers a wider range of flavor profiles and can hold up better to spicy foods. I don’t always like to drink wine, but I always like to drink beer.

What got you started on pairing food & beer? I’ve always liked a good beer with food, but when I landed this job at MexiQ, it was part of the concept all along. That’s when I started creating beer dinners; four course dinners paired with one brewery’s beers. This gives me an opportunity to show the different flavor profiles one brewery can offer. As I drink a beer I ask myself “what would I like to eat right now?” That is usually the beginning to a new dish.


Who are the chefs you admire? Julieta Ballesteros, Rick Bayless, Brian Molino

What are some of your favorite pairings? Smoked Seabass Flautas / Ommegang BPA; Churros with Blueberry Honey Sauce / Lagunitas Little Sumpin’ Sumpin’; Honey Lavender Cheesecake / Brooklyn Blast (Brewmaster Reserve)

Favorite style / beer to pair with? That’s like asking who your favorite child is.

Favorite all time beer? Ommegang Tripel Perfection

Feature dish in which you pair beer with food or use beer in preparing the dish? St. Louis Pork Ribs – hickory smoked and braised with beer and banana leaves; Cowboy Beans – Pinto beans cooked with bacon, chorizo, beef, jalapenos, onions and garlic, simmered in beer; Baja Fish Tacos – Beer battered and fried grouper served in a warm corn tortilla with guacamole and a side of grilled pineapple salsa; Beer Battered Onion Rings

Thoughts on the future of food & beer in fine dining? Beer, especially craft beers, are becoming more mainstream these days. The pairing with food is becoming more popular as well. As people are educated and exposed to great beers, the pairing with food is inevitable. At MexiQ we have 48 craft beers on draught and we offer tastings, flights, pints and growlers. Our goal is to turn people on to new beers and we offer suggested pairings for each menu item. I find that customers are very appreciative when a bartender or server guides them to a new beer that they enjoy.

Favorite restaurant in a city not your own? Ole – Boston

Recipe-
DRUNKEN BEEF SAUSAGE

3# lean beef, cubed
1½# pork sholder, cubed
½# pork belly, cubed
1½oz kosher salt
½oz sugar
¼c Coleman’s dry mustard
1T fresh ground coriander
1T garlic powder
1pt beer, preferable a brown lager with medium hops

1. Grind beef and pork through small die into a bowl set in ice. Chill mixture immediately after grinding.
2. In a small mixing bowl combine all dry spices. Spread over meat and mix with hands until roughly distributed.
3. Transfer to mixer bowl and mix on medium speed with paddle attachment. Slowly pour beer in while mixer is running. Let mixer run for about 1-2 minutes until the sausage appears sticky.
4. Saute a small portion of the sausage and taste, adjust the seasoning if necessary. Thoroughly chill the sausage before you continue.
5. Stuff the sausage into hog casings. Twist into 6 inch links. Refrigerate or freeze until ready to cook.
6. Roast sausage to an internal temperature of 150 degrees F (65 degrees C). For added flavor, lightly smoke before roasting.

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.