Messages

61

All Things Food / Re: Beer dinner pairings help

« on: January 22, 2013, 06:19:33 AM »

What I like about the stout idea is the roastiness, which would hopefully give a bit of coffee to it, and that makes you think 'apple pie and coffee' which is a fun combo. Perhaps a coffee stout instead...

62

All Things Food / Re: Beer dinner pairings help

« on: January 22, 2013, 06:18:07 AM »

That was an excellent call on the jambalaya paired with East India IPA.  It sounds delicious.
Not sure about the stout with desert though.  It's hard to imagine the roastiness of the beer going with the sweetness of the fritters or the chocolate flavors going well with apples.  I think something lighter would go better with the fritters, maybe Sarachi Ace, since you seem to be on a Brooklyn theme.

If I can get it - there are only a small number of Sorachis coming up via container, otherwise they don't have distribution here yet.

63

All Things Food / Re: Beer dinner pairings help

« on: January 22, 2013, 04:09:56 AM »

Sounds like a fun challenge phil. I think your pairings sound decent enough unless you want to go out on a limb and take some chances. However, your pairings seem like they'll work fine.

Best of luck to you!

I am ALL about going out on limbs ron - what would you recommend?

Here's the link to the event ticket site: http://sundaybeerlunch2.brownpapertickets.com/

And here's the menu - what do you think?
Entree: mini fried oyster po-boys w/ remoulade; brooklyn brewery pils
Main: jambalaya with smoked chicken & andouille; brooklyn EIPA
Dessert: Apple Fritters; brooklyn Black Chocolate Stout

I dunno if any of you guys know Cajun music, but we're going to have Sarah Savoy over as well to play some cajun music. She's the daughter of Marc and Ann Savoy (they are pretty well known accordionists).

We'll also have a HOT SAUCE BAR.

64

All Things Food / Re: Beer dinner pairings help

« on: January 21, 2013, 03:53:09 AM »

Lunch went SUPER well. Had 21 people in total, not a lot, but enough to recuperate costs. Next month, Garrett Oliver is coming to Paris, and we're going to try to get him to be at the beer lunch then. On the menu: Jambalaya?

65

All Things Food / Re: Beer dinner pairings help

« on: January 17, 2013, 05:38:34 AM »

I am jealous of your proximity to Paris...

meh

66

All Things Food / Re: Beer dinner pairings help

« on: January 16, 2013, 09:11:51 AM »

Facebook event:
https://www.facebook.com/events/145441738944521

67

All Things Food / Re: Beer dinner pairings help

« on: January 15, 2013, 08:52:50 AM »

I'm still amazed this is even possible.

Which part?

Getting to design a menu for a restaurant sounded really cool and something I've never heard of. The 'pop-up brewpub' concept blew my mind.

Ah, nice Thanks! We'll see how it goes.

68

All Things Food / Re: Beer dinner pairings help

« on: January 15, 2013, 08:00:22 AM »

I'm still amazed this is even possible.

Which part?

69

All Things Food / Re: Beer dinner pairings help

« on: January 15, 2013, 05:02:10 AM »

Well, hmpf. Turns out that because this was going to be on a Sunday, the "brunch" that the restaurant offers means that my menu would only be served for the evening. A fact which was unmentioned to me until I called to confirm it with the restaurant. So all of the people that I told to reserve for lunch, would have arrived expecting to try my menu but instead been told that it wasn't available. Adding insult to injury, when my wife called to see about a reservation, she was told that the menu isn't available for lunch, but would be there for dinner, however, a friend called to reserve for lunch, and was told the opposite - that the menu would be available for lunch but not dinner.

So I cancelled the whole thing. Not all is lost, however, because the guy who owns the bar that I sometimes cook for (http://beeradvocate.com/beer/profile/19965) said he'd be happy to have me cook whatever it was I was going to cook for them, for lunch. And in seeing opportunity where some might see defeat, now we're trying to work out a monthly pop-up brewpub concept, that would be an ongoing thing. Pretty neat!

70

All Things Food / Re: Beer dinner pairings help

« on: January 09, 2013, 02:00:24 AM »

Pan-fried and deep-fried are quite different. Pan-fried is denser crustier crunch and more homestyle. What really can make badass fried chicken is a pressure-fryer, and do it in 15 minutes rather than 30. Keller's recipe looks like it lends itself to pan frying.

Well that wins it then... I prefer crunch!

71

All Things Food / Re: Beer dinner pairings help

« on: January 08, 2013, 08:14:48 AM »

So it won't be like a party then. Your friends will show up at their leisure and have dinner.

I read the recipe for the chicken. Will it be pan-fried or does the restaurant have a deep fryer?

Nah, but I know my friends will like the food. What interests me more is seeing what the 'average jacques' reaction is.

I bet they have a deep fryer, but who knows what's going on with their oil. We'll play it by ear, but otherwise it'll be pan-fried.

72

All Things Food / Re: Beer dinner pairings help

« on: January 08, 2013, 06:54:17 AM »

Hell and Damnation!

Are you going to give some sort of talk/mention of the beer before each course?

I'd love to, but it's a regular restaurant and not everybody will be ordering my specific menu and not everybody will be ordering the beer pairings. We'll just include something on the menu, printed, I think.

73

All Things Food / Re: Beer dinner pairings help

« on: January 08, 2013, 06:00:52 AM »

Here we go:

Entree: Brooklyn Brown Ale
Main: Augustiner Helles
Dessert: either Boon Oude Geuze, or Hel & Verdoemenis from De Molen.

That way people who aren't big sour fans can go with something else.

74

All Things Food / Re: Beer dinner pairings help

« on: January 07, 2013, 09:33:55 AM »

I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Pistachio pudding w/ roasted pistachios, marshmallows, crushed pineapple.

75

All Things Food / Re: Beer dinner pairings help

« on: January 07, 2013, 08:30:20 AM »

I have both Brewmaster's Table and Randy Mosher's Tasting Beer.  I like Tasting Beer more, but I use both when I do beer and food pairings.

"Stage" = "apprenticeship" or "internship"?

The fried chicken course pairing is an interesting one.  How about a beer with DMS to match the creamed corn?  Without knowing more Helles might be the best choice. A Saison might work too depending on the spicing in the batter.  How spicy is the fried chicken and what are the dominant spices?  Why limit yourself to one beer for the main course?

Well technically, a stage is typically an internship/apprenticeship (there's not much difference imo) but this is only a one-day thing. Still, they show you how to estimate how much to order, how many people will eat this or that, how to stagger plating and preparing so everything goes out at once, etc. Basically little tips that will really help me cook better.

The fried chicken will be exactly 0 on the spice meter. Your average French person cannot handle even smoked paprika in reasonable quantities, and tabasco is considered a very very hot sauce. I'm using Keller's recipe for fried chicken: http://momofukufor2.com/2010/03/ad-hoc-buttermilk-fried-chicken-recipe

I was thinking Helles because I grew up with fried chicken & Schlitz. Or at least my parents did.

How much of a good idea is doing the Sierra Nevada Rye with the chicken livers? They're both pretty powerful on the palate, but I don't want to destroy somebody's palate with all that hop. Bell's recommends their Best Brown Ale with liver, but as I can't get that here I was thinking to sub it with Brooklyn Brown.

I think the quad or barleywine is a good idea for dessert. Or could I get away with Traquair House Ale?