Thursday, April 26, 2012

Still time to enter today to Win 2 Tickets to Hop Chef on April 28th!

Join me at the Ommegang Hop Chef Competition on Saturday, April 28, 2012. 1-4 pm at The Atlas Theater, 1333 H Street, NE, Washington, DC 20002.  DC-area chefs will be 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.

Enter to win 2 tickets to Hop Chef:




and Tweet:




If you don't have Twitter, simply:


 
   
   
and Comment below about your favorite food and beer pairing.

Who will win the bragging rights? And the chance to compete for the Hop Chef crown at our yearly Belgium Comes to Cooperstown festival at the brewery? Join us and see. And taste. And drink.

Tickets are $75.

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

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.

15 comments:

Lindsay Hovermale said...

for dessert, a chocolate/pb/coffee (optional bacon) combo with a stout is perfection. 

Capital Cooking Show said...

Wow that sounds good!

Capital Cooking Show said...

Lindsay, are you a newsletter subscriber?  Just want to make sure you're entered
 

Diana Ash said...

I'm a big fan of wheat beer. I like a Blue Moon with some fried chicken wings, a nice zesty salad, or anything that lets the light, fresh orange-y flavor shine through from the beer

Tim Brown said...

Just got hooked on Ommegang's BPA -- it's versatile with a lot of foods, but tasted fantastic with the Bison burger with cheddar at Chesapeake Room

Capital Cooking Show said...

Yum!  Tim, are you a newsletter subscriber?

RachelW said...

Oysters and an IPA make me a very happy person.

Tim Brown said...

I am now. :)

Capital Cooking Show said...

Oysters and IPA sounds interesting!

Kevin O'Hara said...

Starr Hill Northern Lights IPA + Braised bison short ribs w/turnip potato puree =happiness. 

Capital Cooking Show said...

That sounds like a great pairing!

apk said...

Belgian dubbel with chicken mole. 

Chad Ludwig said...

I enjoy a nice hofbrau lager with a large german bratwurst

Patrick Frank said...

I love me some Ommegang Abbey. How about pair it with some grilled pork? Yeah I think that's a winner...

Lauren DeSantis-Then said...

All sound really good!