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.

Chef Ric Orlando brings his “Hell Dinner” to Ommegang

Brewery Ommegang announces our third Great Beer Deserves Great Food beer dinner on Friday, April 13th.

Our guest chef is Ric Orlando, two time winner on the hit Food Network TV show, “Chopped.” Chef Ric will prepare a devilish, delectable “Hell Dinner,” in honor of Friday the 13th; each course becomes progressively spicier and takes your palate on a magically sinful and delicious journey.

The dinner begins with a cocktail hour where guests taste our Ommegang beers, followed by a seated six-course menu paired with Ommegang and Duvel beers. Chef Ric and our brewmaster Phil Leinhart will both speak about the pairings. Chef Ric is well known in the Albany area for his culinary genius as chef at New World Bistro Bar as well as in Saugerties for New World Home Cooking. Ric also competed at the “Mussel Tussle” at last years Belgium Comes to Cooperstown festival.

The menu will surely provide a tantalizing experience of spicy food, paired with a refreshing bottle of your favorite, or perhaps soon-to-be favorite, bottle of Ommegang’s finest. The evening will begin with an Amuse Bouche of “Piri Piri:” Chicken Livers with Berkshire Bleu and celery salad paired with Ommegang BPA. Followed by an unbeatable appetizer of Pork Belly Jigae with chewy rice cakes and kim chee paired with Ommegang Hennepin.

Next, Chef Ric will prepare a salad unlike anything you’ve ever tasted, Tie Dye Pie-Pizzetta with “Purple Haze” habanero sauce and four cheeses paired with Rare Vos. Followed by a unique fish-dish of “Espresso-Habanero” Glazed Escargot, Tortelloni and Edamame, prepared to perfection paired with Ommegang Abbey. Following the fish, diners will indulge in Lamb Shank Tagine with Ghost Chile Harissa from Hell will be paired with Ommegang Art of Darkness.

Dessert will provide a dining experience you’ll celebrate with a Chocolate and Chile Taster: Mocha Chipotle Glazed Chocolate Cupcake, and White Chocolate Dipped Serrano Chile and Mole Truffle Pot du Chocolate paired with Ommegang Three Philosophers.

If your mouth is watering as much as ours is, be sure to call Brewery Ommegang at 607-286-4090 to reserve your seats now, before they’re all filled.

Brewery Ommegang
656 County Highway 33
Cooperstown, NY 13326

North Square Beer Dinner

North Square in the West Village is having a fantastic four-course beer dinner, with special guest AJ Eckstein of Brewery Ommegang and Duvel USA.

 The evening will begin with an appetizer of Chef Yoel Cruz’s selection of artisan cheeses, paired with Duvel Single, and Ommegang Belgian Pale Ale.

For the first course, allow your taste buds to expand and explore with a Grilled Octopus Salad and Liefman’s Cuvée Brut. Next, indulge in a Seared Foie Gras Crostini with chorizo, goat cheese, tomato salad and garlic bread paired flawlessly with Ommegang Hennepin.

For the main course Chef Yoel Cruz will create unbelievable Buffalo Sliders with zucchini fries, tomato aïolo and jalapeño orange apricot chutney, alongside Maredsous Brune Abbey Dubbel.

For dessert, Pastry Chef John Cheng will take you out of this world with a Spice Cake and Roasted Pear, along side beer swirl ice cream, hazelnut caramel, and cabrales sauce; all paired with Ommegang’s decadent Three Philosophers Quadrupel Ale.  We’ll finish the evening with Liefman’s Goudenband to round the evening off perfectly.

So come to North Square, located at 103 Waverly Place at MacDougal Street for this unbelievable dinner on April 3rd. Tickets are very limited and are priced at $65 per person. Make reservations now by calling Northsquare to ensure your spot at this intimate dinner.

Limited Release Ommegang Beer Dinner at Aroma Thyme Bistro

Aroma Thyme Bistro in Ellenville, NY is having a five-course limited release Ommegang Beer Dinner on March 16th at 7 pm. Chef Marcus Guiliano is always doing amazing things when it comes to pairing beer and food and this dinner is not to be missed.

The evening will begin with a warm brie, spiced pear compote paired brilliantly with Ommegang Aphrodite. Next indulge in lobster and saffron raviolis paired with Ommegang Triple Perfection. Next sip on Ommegang Zuur while warming up with a delicious wild chanterlle soup.

For the main course enjoy braised French four spiced chicken paired perfectly with the deliciously malty Ommegang Adoration. Finally polish off the evening with Ommegang Seduction on the side of a tasty helping of chocolate and strawberries. 

Not only will you be enjoying some of the best food and beer pairing around, you’ll also be supporting a great cause. Aroma Thyme Bistro is a certified green restaurant, and makes a point to cook healthy foods that make a difference not only to individual’s health, but to the overall health of the environment.

Make sure to make your reservation soon, tickets are $49 per person, and you can RSVP to 845-647-3000 to ensure a place at the table!

Aroma Thyme Bistro
165 Canal Street
Ellenville, NY  12428

The Cheese Mongress

Sophie Taylor, better known as The Cheese Mongress is just about as passionate about cheese as we are about beer. Her love for cheese can only be matched with her love of pairing it. Below is her testomonial on cheese, beer, what goes with what, and what doesn’t.

There is nothing more tasty and refined than the bold & timid notes of a cold beer. However, these nuances can only be enhanced by the dubious art of pairings. With thousands of cheeses and newly emerging beer brews, astounding headway has been made in the pairing department.

As the @CheeseMongress I naturally think of cheese first, and then the accompaniment. The evolution of these nuances doesn’t matter as long as the result is an incorrigible feasting of flavors. One wants to align notes in both beer and cheese. For example, if the beer has nutty dark lager-y notes, one can pair with like-minded cheeses (aged Gouda, nutty runny cheeses, or anything with crunchy sodium crystals. If you have a strong stinky cheese or a blue, pair with timid or spicy ale. The idea is not to get two flavors that combat. One should open the door for the other, and bring out each other’s hidden qualities. Here are some examples.

Chimay Blue with a fresh chevre or goat Brie; this will bring out more caramel-y notes in both.

Brewery Ommegang Rare Vos with a 3-4 year aged Gouda or Beemster Vlaskaas; this will bring out the salty nutty flavors in both.

La Chouffe Golden Ale with either an aged cheddar or blue like Point Reyes or a bold Bayley Hazen.

Old Rasputin with Sheep’s Brie; this will bring out the fresh side of the cheese and deep notes of the beer.

New Belgium Trippel with a washed rind cheese like Taleggio, Winnimere, or Gorgonzola Dolce; these pairings balance each other out with the stinky nutty wash rind and the crisp coriander notes of the Trippel.

Dogfish Head Raison D’etre with 1 year aged Manchego & Quince paste; this combination is savory and sweet bringing out the eccentric raisin notes in the beer and the salty clean taste of the Spanish Manchego.

Stone IPA Indian Pale Ale with Piave Vecchio or Trugole; these two cheeses are sharp and nutty and will compliment the fresh crisp IPA’s character. The Trugole is a semi-soft melt in your mouth cheese, while the Piave Vecchio is aged for a year and closer to Parmigianino.

You may pair any with almonds or walnuts, hot crusty bread, crackers, and don’t forget honey with the blue!

As the @CheeseMongress I have been lucky enough to taste chunk after chunk of delicious cheese. I just launched my once a month tasting box that only serves to further the exploration of cheese. Check out my new tasting box of cheese and pairings delivered monthly to your door at http://member.ly/what-a-hunk-cheese-tasting-box.Each month’s box includes a note sheet with a story about the cheese and each pairing. This sheet will also suggest beer and wine selections and enlighten you with cheese terminology. Club members receive a monthly ration of a half-pound of fromage with three life-size pairings.