Gusto + Live Oak Dinner

We ate at Gusto once. It was a lousy experience. But, they were newly opened. Maybe they are better now. And they are teaming up with Live Oak, which is always a win. Happening tomorrow, so hurry up if you wanna go:

Independence/Judge's Hill Dinner

Hold on, I am trying to find my notes on this dinner . . .

Ok, I'm back. This was not your average beer dinner. It was a battle, a duel betwen Chef Jonathan Gelman of The Driskill Grill vs. Chef Rob Snow of Judges' Hill Restaurant. And it all benefited the Sustainable Food Center. All the food was Wild Game supplied by Broken Arrow Ranch. The dinner consisted of three rounds with a dish from each chef — each paired with an Independence beer. We voted on our favorite dishes/pairings. It was blind, RED plates vs. BLACK plates.

ROUND 1



Wild Boar Belly w/ Risotto Cakes, Smoked Walnut Vinaigrette, Pickled Local Vegetables and Bootlegger Brown
That belly was great. I really enjoyed the pickled vegetables except they were too small, diced beyond belief, annoying. Overall the food overpowered the beer, not a great pairing.



Buttermilk Fried Quail, "Stash" BBQ Sauce and Stash IPA
The fried quail was perfect, the egg on top a bit too decadent. BBQ was tasty. With the Stash, this was a better pairing than first plate.



My Stash. You think as a beer blogger I would have taken more photos of the beer. Sorry. But this one was just so pretty.

ROUND 2



Venison Steak, Jalapeno Cotija Potato Croquette, Raspberry Jasperilla Demi-glace and Jasperilla Old Ale.
Venison was venisony and cooked well. Reminded me of my childhood (I was raised by wolves). The croquette was light and fluffy or as I wrote in my notes - NICE. All paired nicely with Jasperilla.



Antelope Grilled, Chilled & Rood Awakenings and Rood.
Saying grilled antelope is not enough for this plate, it had three kinds of antelope meat. It was a meat orgy. The jerky was my favorite part. Again, second dish was a better pairing in this round.

ROUND 3



Gold Deluxe Angel Food Cake with Grilled Fredericksburg Peaches & Merlitons and Gold Deluxe.
Merlitons? I had to bing that. This may be the worst photo I've ever taken, my apologies. I liked the fruit, hated the angel food cake, but I've always hated angel food cake.



Wild Boar Smores and Gold Deluxe.
This was easily the most anticipated plate of the night after everyone read the menus. And it was good, really good. Made with boar bacon. I did not vote for it though. Putting bacon on something is cheating, everyone is gonna vote for bacon.

Overall, I enjoyed the food from the RED chef better and the pairings from the BLACK chef. Guess what, I forgot who was red and who was black and who won. So, bing that if you really want to know the results.

Thanks to Independence Brewing for having us out and also to Adam for giving Austin Beer Guide a nice shout out during the dinner (unexpected and appreciated)!

2011 Off-centered Film Fest Schedule

THURSDAY, APRIL 14th
STRANGE BREW BEER PARTY – AT SUNSET Kick off the OCFF with an outdoor screening of STRANGE BREW and a medley of craft brew. Sam Calagione, founder of Dogfish Head Craft Brewery, and various brewers from the local Austin beer scene will be on hand serving exclusive brews and participating in a discussion about the state of the craft industry and Texas beer trends after the movie. Participating breweries include (512), Live Oak, Thirsty Planet and more! Bring a blanket and/or chair and enjoy a brew and movie under the stars.
Buy tickets HERE
REPUBLIC SQUARE PARK - 422 Guadalupe St. Austin, TX 78704

FRIDAY, APRIL 15th
BEER FEAST AND SUDSY COMEDY SHORTS – 7:00 PM Join Sam Calagione, founder of Dogfish Head Craft Brewery for an evening of off-centered ales and incredibly awesome food. Featuring the Three Stooges’ “Beer Barrel Polecats”, “3 Little Beers” & more.
Buy tickets HERE

Course One - Seared Diver Scallop with thai red curry, lotus root, baby chard
Beer: Namaste
Course Two - Smoked trout mousse with lemon cucumber, English thyme, spring garlic, cumin cracker
Beer: Aprihop
Course Three - Koubes - bulgar wheat shell stuffed with roasted eggplant steamed in mushroom broth with spiced pepper and oregano yoghurt sauces
Beer: Midas Touch
Course Four - Smoked quail, ramps, wild mushroom empanada with avocado crema
Beer: Pangea
Course Five - Seared bison, chimayo chile posole
Beer: Raison D’Etre
Course Six - Cherry and Duck confit, barley risotto, fried shallot
Beer: Immort
Course Seven - Bittersweet chocolate ganache in a ginger caramel crisp with candied grapefruit
Beer: Fort (vintage)

WET HOT AMERICAN SUMMER SCREENING – 10:00 PM
Join Sam Calagione and WET HOT AMERICAN SUMMER starJo Lo Truglio for an evening of off-centered ales and a post movie audience Q&A.
Buy tickets HERE
ALAMO DRAFTHOUSE LAMAR -1120 South Lamar Boulevard, Austin, TX 78704


SATURDAY, APRIL 16th
BEST OF THE SHORTS CONTEST SCREENING – 7:00 PM Sam Calagione and crew will be at the Alamo Drafthouse on S. Lamar enjoying some pints and celebrating some off-centered films. The three winners of the Off-Centered Film Festival and several other honorable mentions will be aired and enjoyed by all.
Buy tickets HERE
ALAMO DRAFTHOUSE LAMAR - 1120 South Lamar Boulevard, Austin, TX 78704

Spring Beer Dinnerat Flying Saucer w/ Deschutes

Dissident! Nice. I can't make it. We have something else going on (more on that later).

OMG + 24 Diner

Ommegang should release a beer called OMG! Or would that be totally lame. Yeah, probably. It could be a blend of their Chocolate Indulgence and Three Philosophers. Ommegang, if you are reading this, feel free to use this idea. You have my blessing.

For now, at least, we can still enjoy Ommegang's normal lineup of awesome beers. Drink them with some awesome food too on March 2 @ 24 Diner for $55. Also, 24 Diner's got a fancy new website.

NXNW Brewer's Dinner - Feb. 23

(512) Brewing Dinner at Lake Creek Alamo

A couple of days ago I had a comment wondering about beer dinners with local brewers. Here you go:

(512) Wit
Sweet Emotion
Orange Julius sorbet turbocharged with cayenne syrup Racing stripes, candied basil bud and rice paper

(512) Pale
Randall “Pink” Floyd
Pink salt and pink peppercorn crusted “London” broil With busted Griottine cherry vinaigrette

(512) Bruin
. . .”Air Raid!”
Dijon glazed pork belly with roasted tomatoes, pork jus, “magic” mushroom porridge and fried duck egg

(512) IPA
The Wooderson
Smoked jerk chicken with curried sweet potato, poached baby spinach and aged cheddar cornmeal biscotti

(512) January Seasonal
Top Notch Slider
Ground beef tenderloin slider on sweet brioche with grilled jalapenos, house made condiments, shoestring fries and icebox pickles

(512) Pecan Porter
Party at the Moon Tower
An assortment of mini moon pies

(512) Double Pecan Porter
“. . .Who’s buying breakfast?”
Mini pancakes with vanilla syrup, chopped beef hash and a poached quail egg

All that whilst enjoying Dazed and Confused. Groovy.

24 Diner + Lagunitas

Looking for a good way to spend $55 on January 19? Well, look no further. Chowder and Hop Stoopid = Perfect.

From 24 Diner:

APPETIZER
Fried Gulf Oysters
Jalapeño Remoulade (Passed)
Lagunitas IPA

FIRST COURSE
Scotch Egg on Spinach & Roasted Winter Squash Salad
Pecans & Warm Honey-Lemon Vinaigrette
Lagunitas Little Sumpin’ Wild Ale

SECOND COURSE
Creamy Shellfish Chowder
Applewood-Smoked Bacon, Potatoes & Fried Leeks
Lagunitas Hop Stoopid Ale

THIRD COURSE
Braised Short Ribs
Roasted Mushrooms, Parsnip Purée
& Fried Root Vegetable Chips
Lagunitas Imperial Stout

FOURTH COURSE
Pumpkin Bread Pudding
Burnt Orange Caramel Sauce
Lagunitas Cappuccino Stout

Real Ale Tasting @ Lake Creek Alamo Drafthouse

Lake Creek Drafthouse is stepping up with another beer dinner. This time Real Ale will be showcasing their beer alongside Drafthouse's victuals. To be honest, I am kind of burnt out on beer dinners. And don't get me started on pairing beer with dessert (just give me a coffee, I'll have the beer later). I've been sitting out on the last few beer dinners around town. I am sure by January I'll be back in the game. I'm sorry, I know you LOVE my dinner wrap ups.

But you should go, because the menu looks delicious and at 55 bucks....forget about it:

I
Fireman’s 4
Bacon Wrapped Diver Scallop
Roasted Root Vegetable Streudel
Brown Butter Vinaigrette

II
Rio Blanco Pale Ale
Beer Braised Smoked Chicken Breast
White Cheddar Grits
Balsamic Glazed Brussel Sprouts

III
Oktoberfest
London Broil
Roasted Red Pepper Vinaigrette
Field Greens

IV
ESB
Proscuitto Wrapped Quail Stuffed With Seared Collar Greens and Brie
Quail Glace ESB Reduction
Risotto and Rapini

V
Brewhouse Brown
Seared Medallions of Pork Tenderloin
Roasted Apple Camembert Porridge
Braised Fennel
Brown Ale Pork Jus

VI
Coffee Porter
Coffee Porter Ice Cream Sandwich
With Candied Bacon Strips

Brewtopia Thursday

Coming up today at Central Market for Brewtopia:

NORTH LAMAR

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.

WESTGATE
Thursday, September 23, 2010

4 – 7 p.m. Victory Brewing Company, Sampling in the Beer Department
Cost: Free

Ommegang Dinner @ Flying Saucer (plus a note on FS expansion)

This from Sam at Flying Saucer:

Hopefully our expansion will be finished by then and we can have it in our new sweet 1000 sq foot private room. Fingers crossed.

Witte: with some mussels, I will be putting together a sauce/broth for these mussels that incorporates the witte.

Hennepin: Intermediate course with a cheese pairing. Triple Creme Brie

Rare Vos: A fried pork and banana won ton with a sweet/spicy sauce, I would definitely want to keep the spice low on this one. Pork has a savory aspect that works well with sweetness and I wanted to hone in on this aspect of the beer and food.

BPA: For this another intermediate cheese dish. This time, step up the funk a bit and go to a stilton.

Abbey: A full flavored brew like this needs some full flavors to keep up with it. Nothing too spicy that will over power the brew, gotta let those delicate flavors come out. I am going with a Beef and mushroom stew with Abbey added.

Three Philosophers: Brownies made with the beer a la mode.

Jason has also said he will be bringing some goodies from the brewery for "after dinner tasting" He mentioned some specifics but Im keeping my mouth shut until I see them.

Antonelli's Cheese Dinner & Pairing at 24 Diner

Just saw this come across the wires (facebook):

We are excited to partner up with Antonelli's Cheese Shop here in Austin to bring you a five course dinner with both beer & wine pairings! Seats are limited for this event, so please call us at 512-472-5400 or email info@24diner.com to reserve your spot!

24 DINER & ANTONELLI’S CHEESE SHOP PAIRING MENU

September 29 · 7:00pm - 9:00pm

GOUGÈRES
•Quicke’s Clothbound Cheddar Great Britain / Cow’s Milk / Firm
•Harpoon UFO White

FIRST COURSE
•Cheese Plate with Honeycomb, Pear Mostarda & Toasted Nuts
•Uplands Cheese Co. Pleasant Ridge Reserve Wisconsin / Cow’s Milk / Semi-Firm
•Pure Luck Hopelessly Blue Texas / Goat’s Milk / Blue
•Ommegang Hennepin

SECOND COURSE
•French Onion Soup with Beef Stock, Crouton & Hatch, Sweet & Red Onions
•Wildspitz Switzerland / Cow’s & Goat’s Milk / Semi-Soft
•Hoch-Ybrig Switzerland / Cow’s Milk / Firm
•Bedretto Switzerland / Cow’s Milk / Firm
•Real Ale Oktoberfest

THIRD COURSE
•Ravioli with Roasted Mushrooms, Mint, Caramelized Pecans & Brown Butter
•Robiola Tre Latte Italy / Cow’s, Goat’s & Sheep’s Milk / Soft Ripened
•Domaine Dominique Cornin, Mâcon-Chaintré, 2005

FOURTH COURSE
•Roasted Lamb on Risotto with Fried Goat Cheese & Charred Brussels Sprouts
•Taleggio Italy / Cow’s Milk / Washed Rind
•Sartori SarVecchio Wisconsin / Cow’s Milk / Hard
•Bianco Sardo Italy / Sheep’s Milk / Hard
•Redwood Hill Chèvre California / Goat’s Milk / Fresh Ripened
•Château des Tours, Côtes du Rhône, 2004

FIFTH COURSE
•French Bleu Tart with Champagne and Jasmine Poached Pear
•Saint Agur France / Cow’s Milk / Double Cream Blue Ripened
•Château Les Justices, Sauternes, 2004

$60 per person

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
Department
Terence Sullivan, Brew Master
Cost: Free

6:30 – 9 p.m. The Sierra Nevada Gastropub, Cooking class in the Cooking
School
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
Sauce.

Friday, October 1, 2010
4 – 7 p.m. New Belgium Brewing Company, Sampling in the Beer
Department
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

St. Arnold's Tasting with Brock Wagner @ Alamo Lake Creek

The title says it all I guess. This is the menu:

1st Course - See-Food
St. Arnolds Lawnmower : New England Clam Chowder.
St. Arnolds Texas Wheat: Kristalweizen Mussels with coriander and shallots

2nd Course - Taco Party
St. Arnolds Amber: Amber marinated flat iron steak with roasted poblano peppers and cotija cheese
St. Arnolds Elissa IPA: Achiote and Orange marinated chicken w/ Habenero cream sauce..
St. Arnolds Oktoberfest: Braised pork w/ mango and red cabbage

3rd Course - Dessert
St. Arnolds Brown Ale: Pear Fritters and Marzipan ice cream with almonds and St. Arnolds Brown ale Wort Reduction.

h/t: Liquid Austin

Redneck Brewer's Picnic - Menu

Still happening September 12. And this is what they are serving:

Hand passed App: Beer Battered lil' smokie corn dogs with "Big Red" Mustard. Beer pairing: Bottle Rocket Lager

Platted App: Braised Shortrib turnovers with Chicken Fried Bacon. Beer pairing: Triumph ESB

Salad: Frog-leg Chopped Salad with Peppercorn Ranch. Beer pairing: Bride of Zombie

Entree: Country Fried Steak, "beanie weenie" and garlic mash taters. Beer pairing: Woodeye Rye IPA

Dessert: Chocolate Peanut Butter pie with vanilla ice cream. Beer pairing: Insomniac Coffee Stout

Sam Adams/Lake Creek Alamo Drafthouse Dinner

Unfortunately I did not make it out to the dinner. But lucky for you my dear readers, Sarah Spradling stood in for me. And no Josh, this did not count as a "date." You still owe her one. Thanks Sarah, take it away:

Settled into my seat inside the Alamo Drafthouse theater. The tasting began with a cold bottle of Sam Adams Light and some old school beer commercials on the big screen to get everyone in the mood.

Servers came around with more beer all too quickly…mmm, now to the good stuff. Samplers of the Boston Lager and Stony Brook Red accompanied the first course, a smoked sardine with a baby arugula salad and American Kriek vinaigrette. I only picked at my sardine (ick!), but I found the Lager was the better of the beers to compliment the saltiness of the fish and spiciness of the arugula. I am in no way dissing the Red…it was awesome on its own. Deliciously fruity and sour, yum.

Bam! Two more samplers in front of me to accompany the wurst and cheese plate…I could not keep up—so much beer. This time the Octoberfest and Double Bock. I found that the Red (I still had some left) was great with the cave-aged gruyere and white cheddar that was part of the second course. I saved the Octoberfest to go with the wurst, and sipped on the Bock like it was dessert.

Next up were the New World Tripel and Cream Stout. I was running out of space at the table, geez. The third course was pork belly, squash and super-delicious Double Bock mashed potatoes.

Alright, time for dessert. The summer berry pudding with stout cream was served with Imperial Stout and the American Kriek. Cleaned my plate and savored the cherry-goodness of the Kriek.

The Alamo entertained us with some Drunk History when brewmaster Bob wasn’t chatting to us about beer and answering questions. This really opened my eyes to all the craft-beer-goodness Sam Adams has to offer, just wish we could more easily get our hands on it down here. It was a fun time with delicious food.

HomeField Grill Beer Dinner -This Week

The other dudes had this up way before me. But just in case any of you have not seen this, here ya go. Too far for me, man I practically live in Buda now. All info here and here.

First Course:
Beef Carpaccio with Black Pepper Aioli paired with: Saint Arnold Weedwacker (Lawnmower brewed with Hefeweizen yeast)

Second Course:
Frisee and Baby Romaine with candied walnuts, gorgonzola and raspberries paired with: New Belgium Lips of Faith Imperial Berliner Weisse

Third Course:
Roasted Fennel and Texas Chorizo Soup paired with: Unibroue Don de Dieu Triple Wheat Belgian Strong Ale

Fourth Course:
Pistachio crusted Grouper with Blood Orange Butter over Coconut Curry Rice paired with: Abita S.O.S. unfiltered Weizen Pils


Fifth Course: Vanilla Bean Creme Brulee with fried Plantains paired with: Live Oak Hefeweizen

Streat/Jorge Ordonez Wine Dinner

You read that right. Wine dinner. Once in awhile it's nice to take a break from beer. Right? Well, if you don't think so, don't worry, this will be over soon. I'll try to make it as easy as possible on ya'.

About a week ago Streat, a new restaurant in town, put on a Spanish wine and tapas tasting. Wine from Jorge Ordonez. Food by Streat.




This was the first plate of "tapas." All the food was very good, well it was all tasty, most of it was very good. Streat has a pretty cool concept going: Global Street Food. I love street food. Gyros, kabob, tacos, noodles, gorditas, etc. And Michael Vilim and crew do it well.

I'll go through the pairings one by one:

I. The Marques de Gelida Cava, Brut was paired with the Mexican Ceviche. I missed the Cava, but the ceviche was tasty.

Whites first . . .

1. The 2008 Borsao Rose was fruity, a bit musty and dry. It was paired with the Pork Flautas, which were tasty, wait, I already used tasty . . . they were yummy. Yeah they were, and I don't usually like flautas.

2. The 2008 Paso a Paso Verdejo was dry, yet smooth and cut right through the chive crepe rolls. Great pairing.

3. The 2008 Botani Dry Muscatel was light, sweet, easy drinking which made for a natural pairing with the mexicanish baja fish tacos.

4. The 2008 La Cana Albarino was apple-ish and was paired with a Spanish frittata (tortilla). Not sure why they called it a Spanish frittata, it's a tortilla. There is no such thing as Spanish frittata (this is sounding like those kooks who argue about black IPAs). Whatever. It was ok, not my favorite pairing.



The wines.



The second plate.

5. For the 2008 Shaya Rueda Blanco all I have written down is typical, classical white Spanish wine. So there you go. And of course it went great with shrimp.

And then the reds . . .

6. The 2008 Venta Morales Tempranillo had a great smokiness to it. The beef with chimmi churri was a bit tough, the beef that is. But that was probably the style. The chimmi churri was of course delicious, I could drink a wine glass of that.

7. The 2009 Monte Oton Garnacha was spicy and wet. Light bodied. Went nicely with the chipotle pork sopes. I really enjoyed the pork part, the sope part sucked, too dry and thick.

8. The 2009 Juan Gil Wrongo Dongo Monastrel had a BANGIN nose, loved it. Exactly what I look for in a "red wine." The flavor was not as pleasurable, but it had a nice spice to it. The ham, basil and manchego torta they served with this wine was quite chomp-able.

9. The 2008 Can Blau Montsant is a blend, it had a subtle nose but smooth spiciness. BAM!—served with slow braised pork on a bed of polenta, amazing. Loved the polenta. My wife is not a fan of polenta, but she is insane.

Reminder: Sam Adams/Lake Creek Alamo Drafthosue Beer Dinner

Unfortunately I won't be making out for this one, but that shouldn't stop you. Wish I could, looks damn good. Ugh, that Stony Brook Red is sooo good. From Lake Creek's website:

Sam Adams Beer Tasting with Brewmaster Bob Cannon
Tuesday August 10th
8:00pm
$65

Here at the Alamo, we are always looking for a good excuse to kick a few back with some friends. doubly so if those friends also happen to be rockstars of the brewing industry. It’s hard to talk about craft brewing in America without mentioning Sam Adams, who’s always been a leader in the industry while still maintaining the spirit of a craft brewery. Utopias alone is reason enough to praise Jim Koch’s name every night before you lay your head down to sleep. As a part of our devotion to beers with flavor and how they came to be, we are excited to announce a tasting hosted by none other than Sam Adams brewmaster Bob Cannon. You may not recognize the name, but you sure will recognize the epic facial hair he is sporting in all of the Sam Adams commercials. Word on the street is that up to 5% of all Sam Adams is in fact produced by an ultra-craft brewery located inside of Bob’s goatee. The man has forgotten more about brewing beer than most of us will ever learn. And with a puff of Noble hops aroma (which is his trademark), Bob will arrive ready to discuss the beverage of the Gods while we sample various offerings from the Sam Adams catalogue.

The menu will include:

Sam Adams Light

One
Boston Lager
Stoney Brook Red

Smoked sardines with Boggy creek farms baby arugula and American Kriek vinaigrette

Two
Octoberfest
Double Bock

Wurst and Cheese Plate

Three
New World Tripel
Cream Stout

Richardson Farms Pork Belly braised with cherry and pearl onions in Sam Adams Lager with double bock mashed potatoes, roast local squash

Four
Imperial Stout
American Kriek

Summer Berry Pudding with Stout creme

Independence / Parkside Dinner

This happened last week.



I paired the wheat with water. Just kidding. They had Hor D'Oeuvres for us to enjoy. The chicken lollipop was the clear winner.



The charcuterie plate. This is just my plate. The presentation platters were much nicer looking. This was my favorite course. Loved everything, especially the pate grande mere and the rabbit terrine. Had this with the amber. They should served the Stash IPA for this course.



This butterery bass was the bomb. Wow, I should be a food writer. This course was paired with the pale ale.



See those beans, they were great. I wish I had a whole bowl of them. The pork on top wasn't that bad either. Brown ale with this, best pair of the night.



Dessert time. Donuts and ice cream. Convict Hill stout with it. Nice.

FYI, I had been eating vegan for a month or two leading up to this dinner. After the dinner I was back on the wagon. But Parkside is too tasty, I had to indulge in their meaty goodness (oh, I wrote it!). The beer was good, the food was gooder. Thanks to Independence and Parkside.