Thursday, September 9, 2010

Brewtopia @ North Lamar Central Market - Sept. 22 — Oct. 5

List of North Lamar events:
Wednesday, September 22, 2010
6:30 – 8:30 p.m. Beer Round-Up, Happy hour event on the Mezzanine
CM Cooking School Staff; Beer Experts; Bakers; and
Deli/Cheese Experts
Cost: $30 per person or $20 for two or more

Thursday, September 23, 2010
4 – 6 p.m. Boulevard Brewing Company, Sampling in the Beer Department
Steven Pauwels, Brew Master
Cost: Free

6:30 – 9 p.m. The Boulevard Gastropub, Cooking class in the Cooking School
Steven Pauwels, Brew Master, Boulevard & CM Cooking
School Staff
Cost: $60 per person
Class description: Founded in 1989, Boulevard Brewing Co. is the
Midwest’s home for fine ales and lagers. The Brewmaster will
discuss the mission (to produce fresh, flavorful beers using the
finest traditional ingredients and the best of both old and new
brewing techniques) as you enjoy: Unfiltered Wheat Beer, a GABF
gold medal winning brew and the best selling craft beer in the U.S.
that will be paired with Panzanella Salad; Single Wide IPA, an
American version of a style that originated in 18th C Great Britain,
that has a prominent flowery, grapefruit hop aroma, a moderate
caramel malt flavor and should pair perfectly with Indonesian-style
Shrimp Salad; Bob’s 47 Oktoberfest is a medium bodied, Munichstyle
lager and will be paired with Polpette (Fried Torpedo Shaped
Meatballs); Tank 7 Farmhouse Ale begins with fruity aromatics and
grapefruit hoppy notes that taper off to a peppery, dry finish and
complements Chicken Roulades with Taleggio Cheese; and The
Sixth Glass, a Belgian-style Strong Ale, is full bodied and will be
presented with Chocolate Mousse.

Friday, September 24, 2010
4 – 6 p.m. Sierra Nevada Brewing Company, Sampling in the Beer
Terence Sullivan, Brew Master
Cost: Free

6:30 – 9 p.m. The Sierra Nevada Gastropub, Cooking class in the Cooking
Terence Sullivan, Brew Master, Sierra Nevada & CM Cooking
School Staff
Cost: $55
Class description: A standard in the industry, Sierra Nevada began
with experimentation by two home brewers. The company’s
dedication to quality products remains after almost thirty years of
production. Enjoy three brews that are available year round and
one seasonal beer, each paired with small plates that will
complement their unique qualities. As the Brew Master discusses
each beer and answers your questions, you’ll enjoy: Sierra Nevada
Pale Ale, an exceptionally full-bodied, complex character with a
fragrant bouquet & spicy flavor paired with Crispy, Spicy
Avocadoes with Cilantro; Torpedo Ale, an American IPA with
bold , assertive flavors and complex citrus, pine & herbal notes in
the aroma, paired with Cajun Shepherd’s Pie; Kellerweis, one of
the only American Hefeweizens made using the traditional Bavarian
style of open fermentation, paired with Frisée aux Lardons (Curly
Endive Salad with Bacon & a Poached Egg); and Tumbler
Autumn Brown Ale, with a gracefully smooth malt character, paired
with Chapa Bread filled with Coffee Rubbed Rib Eye.

Saturday, September 25, 2010
11 a.m. – 2 p.m. Breckenridge Brewery, Sampling in the Beer Department
Brew Master
Cost: Free

2 – 5 p.m. Real Ale Brewing Company, Sampling in the Beer Department
Brad Farbstein, Owner
Cost: Free

6:30 – 9 p.m. The Real Ale Gastropub, Cooking class in the Cooking School
Brad Farbstein, Owner, Real Ale & CM Cooking School Staff
Cost: $55
Class description: Real Ale Brewing Co. was founded in 1996 in the
small Hill Country town of Blanco. In 1998, Brad Farbstein bought
the small family owned brewery, which has seen a meteoric rise in
production. Enjoy sampling his brews while our Cooking School
staff creates dishes that will perfectly pair with them. Menu
includes: FULL MOON PALE RYE ALE, an assertive American
amber ale will be complemented by Hoosier Chicken with Potato
Chip Crust; FIREMAN #4 BLONDE ALE, refreshing blonde ale
that stands up to the Texas heat will be served with Mixed Green
Salad with Sichuan Peppercorns; OKTOBERFEST, brewed
using traditional Bavarian methods and the highest quality German
malt, hops and yeast. Well balanced and satisfying, this lager
should be complemented by the earthy richness of Hummus &
Toasted Pita Bread; BREWHOUSE BROWN, rich and roasty with
a dry finish, this delicious dark ale with be paired with Wild
Mushroom Struedel; and RIO BLANCO PALE ALE, a uniquely
Texas version of an English-style pale ale, has a crisp finish and a
delicate aroma that should be complemented by Grilled Lamb
Kebabs with Smoky Tomato Sauce.

Sunday, September 26, 2010
12 – 3 p.m. Breckenridge Brewery, Sampling in the Beer Department
Brew Master
Cost: Free

6:30 – 9 p.m. Outdoor Grilling, Cooking class on the Mezzanine
Louis Ortiz, CM Cooking School
Cost: $60
Cost: Fall is the best time for grilling in Texas. On our shaded
upstairs mezzanine, you'll learn the best way to prepare your pit,
build your fire and experience the pros and cons of gas vs. charcoal
grilling. Using a variety of seasonings and marinades, you will grill,
then enjoy these dishes paired with specialty beers: Burgers; Sirloin
Steak; Salmon; Chicken Breasts and Thighs; and Vegetables.

Monday, September 27, 2010
6:30 – 9 p.m. Rather Sweet Double Take, Cooking Class in the Cooking School
Rebecca Rather, Cookbook Author; Pastry Chef/Owner,
Rather Sweet Bakery, Fredericksburg
Cost: $55
Class description: Indulge in Rebecca’s delightful fall menu,
showcasing local seasonal produce and cheeses: Sweet Potato
Scones; Jailhouse Potato Cinnamon Rolls; Southern Comfort Apple
Pie; Apple Spiced Layer Cake with Caramel Swirl Icing; Savory
Crab & Shrimp Cheesecake with Baby Greens in Balsamic
Vinaigrette; and Individual Chocolate-Dipped Cheesecake Bites.
Samples will be paired with specialty beers.

Tuesday, September 28, 2010
6:30 – 9 p.m. Brewtopia: From Pint to Plate with Kent Rathbun, Cooking class
in the Cooking School
Kent Rathbun, Chef, Abacus, Jasper’s & Rathbun’s Blue Plate
Cost: $65
Class description: Who better to introduce you to our festival of
beers than a local favorite? You’ll learn to prepare these dishes that
include beer as an ingredient and how easy it is to pair beer with a
variety of flavors. Menu includes: Spicy Lamb Meatballs with Beer
Braised Vidalia Onions & Ancho Barbecue Sauce; Grilled Chicken
& Shishito Pepper Skewers with Jasmine Rice & Yellow Curry
Sauce; Pan Roasted Striped Bass, Bourbon Cream Corn & Texas
Peach Barbecue Sauce; and Cinnamon-Chocolate Molten Cake
with Cherry-Beer Ice Cream.

Wednesday, September 29, 2010
6:30 – 9 p.m. Louie’s Tex-Mex, Cooking class in the Cooking School
Louis Ortiz, CM Cooking School Instructor
Cost: $40
Class description: Learn to prepare Tex-Mex favorites at home,
using authentic fresh ingredients and traditional techniques. Menu
includes: Shrimp Campechana; Grilled Chicken Flautas; Blackened
Red Fish Enchiladas; and Shrimp & Chicken Chile Rellenos.

Thursday, September 30, 2010
6:30 – 9 p.m. Beer 101, Cooking class in the Cooking School
Seth Pollard, CM Beer & Wine Manager
Scot Loranc, CM Cooking School
Cost: $50
Class description: Explore the wonderful world of beer—history,
traditions, styles, and brewing terminology—as you taste an array
of CM’s best brews, paired with this beer-worthy menu: Wings with
Blue Cheese; Jalapeño Shrimp with Bacon & Sriracha Ranch Dip;
Bock-Marinated Brats with Homemade Mustard; Pulled Pork
Sliders with Potato Salad; and Mesquite Grilled Oysters with Hot

Friday, October 1, 2010
4 – 7 p.m. New Belgium Brewing Company, Sampling in the Beer
Brew Master/Sensory Specialist
Cost: Free

6:30 – 9 p.m. Big 12 & Beer, Cooking class in the Cooking School
Christina Lee, CM Cooking School Instructor
Cost: $50
Class description: It’s tailgating season! We’ve paired great party
food and excellent beers for your enjoyment and inspiration. Menu
includes: Shrimp & Snapper Tacos with Cilantro Cream with an
American Pale Ale; Beef Satay with a Belgian Saison; Grilled
Venison Sausage with Cherry Ketchup with a British Porter; Cedar
Plank Salmon with Dill Crème Fraîche with a German Pilsner; and
Shortbread Cookies with a Scottish Ale.

Saturday, October 2, 2010
6:30 – 9 p.m. Shiner Beer Dinner, Cooking class in the Cooking School
Jaime Jurado, Shiner & CM Cooking School Staff
Cost: $60
Class description: Since 1909, the Spoetzl Brewery has been
handcrafting some of the finest beers in Texas. Sample these
delicious brews as Jaime discusses a little of the history and some
of the traditional techniques that produce: Shiner Oktoberfest with
its deep amber color and slightly toasted flavor pairs well with
Chicken Meatball Lasagnettes; and Shiner Bock, in the Bavarian
tradition, is strong and malty, with a smoothness developed over
months of cold aging and will be paired with Stuffed Pork Loin with
Sautèed Apples & Potato Dumplings. The Brew Master plans to
unveil special beers at this special dinner, so plan to join us.

Sunday, October 3, 2010
3 – 5:30 p.m. Home Brewing Workshop, Cooking class in the Cooking School
Cost: $10

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