Come to the South Shore Brewery and Deep Water Grille in beautiful downtown Ashland, WI, on Thursday, July 14 – 4-6pm and I’ll sign a cookbook for you – Grilling with Beer and the Best of American Beer & Food! We’ll be cooking up some samples to taste, and more details will be posted very soon, cheers!
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In its second year, the Wisconsin Beer Lovers Festival hits its stride
More beer, more food, more space
As the name implies, the Wisconsin Beer Lovers Festival showcases craft beer exclusively from the members of the Wisconsin Brewer’s Guild (WBG), including fest-only special releases. Held around the Fountain Square of Bayshore Town Center (a mall and residential complex in Glendale, WI), the Festival fills four hours with fresh food from area restaurants, matched with craft brews from participating breweries.
Each of the pairings was detailed in a handy guide book with room for tasting notes, prepared by the fest organizers: Welcome to Glendale tourism and the Mueller Communications company, in addition to the WBG. The festival drew close to 2,000 craft beer fans from around Wisconsin, Iowa, Illinois, Ohio, Michigan and Minnesota.
One of the biggest draws for this festival is the chance to meet the participating brewers and chefs. Each of the 46 booths features a brewer, a chef, or an owner, serving samples – including Deb Carey of New Glarus Brewing Co., winner of the The White House Champions of Change award (http://www.whitehouse.gov/champions/small-business/deborah-carey) and Ernst and Young’s Upper Midwest Entrepreneur of the Year.
Many chefs worked very hard to customize their food creations to highlight the specific flavors of the beer being served – including the Deepwater Grille of Ashland, WI, whose blackened whitefish paired with South Shore Brewery’s Northern Lights Ale. Ovation Restaurant prepared shrimp cakes with a crispy Panko-crust that made the Fixed Gear ale from Lakefront Brewery taste even more rich and malty. Other participating restaurants served their usual menu, such as Panda Express (Spicy Chicken) and Dr. Dawg (Chicago-style hot dogs). The Wisconsin Milk Marketing Board supported the festival with cheeses from many of the state’s finest cheesemakers, including Carr Valley and Sartori Foods.
Thanks to greater space along two sides of the Fountain Square, and additional tables for enjoyment of food and beer, the festival unfolded at a pleasant pace. Lines moved quickly and everyone appeared to be relaxed and enjoying the savoring of wonderful Wisconsin beer and food.
Priced at $35 pre-sale, this fest a fantastic way to explore the flavors of Wisconsin’s top craft breweries, including some not distributed in Milwaukee, such as Lake Louie Brewing Co.
It’s a worthy summer destination for a Father’s Day weekend celebration, with many hotels within walking distance of the fest. Consider it a coup for the city of Glendale – I’m already looking forward to next year’s fest. Cheers to Wisconsin beer!
Participating restaurants included:
Anchorage, Bar Louie, BD’s Mongolian Grill, Bravo! Cucina Italiana, California Pizza Kitchen, COA – The Heart of Mexican Street Food, Devon Seafood + Steaks, Dr. Dawg, Milwaukee Ale House, Ovation Restaurant, Panda Express, Potbelly Sandwich Works, Solly’s Grill, South Shore/Deep Water Grille, Zamboni’s and cheeses from the Wisconsin Milk Marketing Board.
Participating breweries included: Ale Asylum, Angry Minnow Restaurant & Brewery, Bull Falls Brewery, Capital Brewery, Central Waters Brewing, Chameleon Brewing, Delafield Brewhaus, Fox River Brewing Company, Great Dane Pub & Brewery – Madison, Grumpy Troll Restaurant & Brewery, Hinterland Brewing, Lake Louie Brewing LLC, Lakefront Brewery, Milwaukee Ale House, Minocqua Brewing Company, New Glarus Brewing Co., Northwoods Brewpub & Grill, O’so Brewing, Pearl Street Brewing, Potosi Brewery, Rock Bottom Brewery, Rowland’s Calumet Brewing Co., Sand Creek Brewing Co., Silver Creek Brewing, South Shore Brewery, Sprecher Brewing Company, Stevens Point Brewery, Stone Cellar Brewpub, Titletown Brewing Co., Tyranena Brewing Company, Vintage Brewing Co., and the Woodman Brewery.
If you’d rather Do Good while you Eat Cheese, then consider a fund-raising Gala organized by Jeanne Carpenter to be held on Saturday, April 16.
Wisconsin Cheese Originals is celebrating the rise of farmstead, artisan and specialty cheeses in America’s Dairyland by hosting a gala tasting and art event at the Olbrich Botanical Gardens in Madison.
Each attendee of the 25 Best Cheeses of Wisconsin Gala Tasting will take home an exclusive 2-x3-foot original art print, designed specifically for the event and suitable for framing. The print showcases a professional glamour shot of 25 full wheels and wedges of cheese from 25 different Wisconsin artisan cheesemakers
Held from 6 p.m. to 8:30 p.m. at Evjue Commons inside Olbrich Botanical Gardens, tickets are $35, with all tickets sold in advance at www.wisconsincheeseoriginals.com. Attendees will taste an array of artisan cow, sheep and goat’s milk cheeses, with appetizers and beverages. Attendees are welcome to walk the outdoor gardens before, during or after the event for free.
The event aims to celebrate the growing number of farmstead, artisan and specialty cheeses made in Wisconsin. A portion of all proceeds go toward annual beginning cheesemaker scholarships. Past scholarship recipients include Katie Hedrich, now a U.S. Champion Cheesemaker at LaClare Farm, and Rose Boero, a future goat’s milk cheesemaker in Custer, Wis.
Join me on the weekend before St. Patrick’s Day at Metcalfe’s Market, in the Hilldale Mall on Madison’s west side. I’ll be at the store from 11-3 pm both days, for a festive tasting of Wisconsin craft beer and samples of recipes from my cookbooks and websites.
For starters, enjoy the Carrot Ginger Curry Soup made with Point Horizon Wheat or a St. Patrick’s Chicken Stew with Whiskey and Brown Ale prepared with Nami Moon Chicken and New Glarus Fat Squirrel
Marinated Pork Tenderloin made with the Great Dane Emerald Isle Stout and served over Kerrygold Blarney Castle Irish cheese mashed potatoes
Metcalfe’s house-made Corned Beef and Cabbage Brats with Grilled Beer Onions made with Ale Asylum Madtown Nutbrown
Slow Roasted Wild Salmon with Caramelized Belgian Endive and Almond Piccata paired with Lake Louie Arena Premium American Pale Ale
Bock-Braised Pork Shoulder made with Capital Brewery Maibock
A variation of “ Twice-Baked Lady Apples with Wisconsin Camembert, Raisins and Dates” made with Aeppeltreow Wisconsin Apple Brandy
And to top it off, a riff on Homebrew Chef Sean Paxton’s Chocolate Stout Pudding made with Tyranena Down-N-Dirty Chocolate Oatmeal Stout
I’ll bring cookbooks with me, and there will be seasonal craft beers to sample, too – hope to see you there!
On Tuesday, October 13th at 10am, there will be a hearing at the State Capitol in Madison regarding Wisconsin Assembly Bill 287. This bill increases the tax on a barrel of beer from $2 to $10. The bill states that the 400% increase in taxes will fund drunk driving law enforcement and alcohol and drug abuse treatment programs. It does not address the effect on the consumer, loss of jobs (at breweries, suppliers, taverns, stores), nor does it justify why punishing the majority is good for the minority.
The language used in presenting this bill is, as Kirby Nelson of Capital Brewery points out, very shaming: “the people trying to make this happen are considering changing this from a “tax” to an “impact fee”. They want to emphasize that it is needed to offset the “harm done by beer”. I find it insulting to imply that the millions upon millions of us who enjoy beer are a menace to society and need to pay more to offset our havoc causing ways. This type of mentality cannot go unchallenged.”
I do not feel that any Wisconsin brewery, retailer or responsible consumer should be subject to increased taxation simply because some consumers act irresponsibly. Increasing the tax on beer will not decrease irresponsible behavior. Instead, increase the penalties on abusers who drive under the influence. Make them pay for their mistakes and use that money to pay for increased law enforcement and treatment programs. And what about another option – funding public transit??
This is important, because Britain added many new taxes to beer – and those taxes have just about killed the traditional English pub.
Contact your Wisconsin representative and express your point of view. Join the rally against WI Assembly Bill 287 outside the capitol, 9:00am, October 13th. Contact your friends and encourage them to express their opinion. Here’s a link from O’so Brewing Co. with email addresses for the Assembly Committee on Public Safety below – just tell them NO new beer taxes!
Representative Tony Staskunas (D-West Allis), Chair
Representative Bob Zigelbauer (D-Manitowoc) Vice-Chair
Representative David Cullen (D-Milwaukee)
Representative Jeff Smith (D-Eau Claire)
Representative Terese Berceau (D-Madison)
Representative Garey Bies (R-Sister Bay/Door County)
Representative Al Ott (R-Forest Junction/Upper Fox Valley)
Beginning in October, Chef Jose Garces’ Latin-Asian restaurant, Chifa (707 Chestnut Street, 215-925-5555), will debut Buns & Beers happy hours. Every Monday through Friday, from 5 p.m. until 7 p.m., guests can choose from an assortment of Chef Garces’ delicious buns, each paired with a microbrew, at special prices.
“The distinctive, often unusual flavor pairings in our dishes at Chifa are an ideal mate for artisanal beers,” says Chef Garces. “And with our new happy hour pricing, our guests can join us for a light snack after a tough day in the office and experience our food and beer pairings in a fun new way.”
Buns & Beers will be available in four varieties; they are priced in pairs, with one beer and one bun for $10; two beers and two buns for $15; three beers and three buns for $20 and all four beers and buns for $25, the best deal of all. Tempting offerings include: Pork Belly, Hoisin and Pickled Carrot with togarashi mayo on steamed white bun (Philadelphia Magazine’s “Best of Philly 2009: New Dish” – pictured) paired with Flying Fish OktoberFish; Grilled Chicken, Panca Emulsion and Bacon with frisee on pan de bono, paired with Philadelphia Brewing Company Kenzinger Lager; Braised Duck and Cilantro with spicy guava on brioche bun, paired with Elysian Brewing Company Immortal IPA; and Shrimp and Chile Mayo with avocado on steamed white bun, paired with Allagash White. The four-for-four offer is especially great for sharing among a small group, sampling each beer and nibbling on each bun.
Chifa opened in early 2009 to critical acclaim; The New York Times praised the restaurant’s unusual ability to “kill two cravings [Asian and Latin] with one dish,” while Philadelphia magazine called Chef Garces’ innovative interpretations of Peruvian cuisine “a cross-cultural thrill ride…A meal at Chifa is a night out, a form of entertainment, an infusion of world culture, a culinary education, something to brag about the following day.”
Here’s a link forwarded by my publisher, Kristi Switzer, from an interview about “Julie & Julia” by Rosemary Black – the article talks about the ways that cooking can cure heartbreak!
It started out as an idea for a picnic on Pier Wisconsin. The Stevens Point Brewery thought they would have a few friends show up for the first Point Friday Fish Fry & Flick, an outdoor picnic blending two of Milwaukee’s favorite things – the gorgeous Lake Michigan waterfront location of Discovery World, movies and an old-fashioned fish fry (burgers optional).
“They expected about 200 people, and more than 2,500 showed up on the very first Friday,” says Aldo Madrigrano, president of Beer Capitol/WOW Distributing.”It’s been a huge success for Point Beer.”
Every Friday through the summer, lakefront revellers can enjoy the $9.95 fish fry with flicks such as Pulp Fiction, and this Friday, Old School – with Luke Wilson, Will Ferrell, and Vince Vaughn. Upgrade the menu to the lobster boil – and it’s just three more bucks. It’s a community collaboration through September 18, between the Pabst Theater, Bartolotta Restaurants’ Pier Wisconsin Catering and Discovery World, which also happens to be the site for the upcoming Great Lakes Craft Brewers & Water Conservation Conference…
Ever dreamt of being a brewer, a chef, a chocolatier or other culinary genius? Travel Oregon is calling all food and drink enthusiasts to fulfill their dreams by applying for a cuisine internship, or “Cuisinternship.”
Seven winners will be selected to win all-expenses paid trips (airfare, lodging and $1,000 meal stipend) to spend one week shadowing an Oregon expert in his or her field of culinary crafts. The contest opens today as part of Travel Oregon’s largest statewide tourism promotion, Oregon Bounty, celebrating the state’s culinary products and the artisans who make them.
Oregon Bounty Cuisinternships are offered in the following categories:
· Artisan Food Producer: Become a culinary artisan in Southern Oregon with chocolatier Jeff Shepherd of Lillie Belle Farms and cheese maker David Gremmels of Rogue Creamery
· Brew Master: Turn hops and grains into craft beer with brew master Jamie Emmerson of Hood River’s Full Sail Brewery
· Chef: Immerse yourself in Portland’s dynamic food scene working alongside chef Gabe Rucker—one of Portland’s culinary provocateurs—learning how to turn out inventive, gourmet meals that delight diners at the award-winning Le Pigeon restaurant
· Distiller: Get an advanced degree in mixology and learn about Oregon’s booming craft spirits industry with distiller Jim Bendis of Central Oregon’s Bendistillery
plus Fisherman, Rancher and more….
“Oregon has a rich and varied culinary landscape,” said Travel Oregon’s Director of Brand Strategy Holly Macfee. “It’s a down-to-earth-place where visitors can meet the people who craft the beer, grow the produce, cultivate the cheese and create the chocolate confections,” she explains. “We’re inviting foodies to enjoy Oregon’s culinary abundance, whether through a Cuisinternship or a self-guided tour with family or friends. Our online culinary trip planner is now available to help travelers research, plan and organize the details of their next visit.”
To enter the Oregon Bounty Cuisinternship Contest, applicants must submit a short video, along with a statement containing no more than 140 characters, describing why they are the best candidate at www.TravelOregon.com/Bounty. Seven winners will receive an all-expense-paid trip to Oregon to shadow their mentor for one week. Entries must be submitted between Aug. 24 and Sept. 18. A panel of judges, including the Cuisinternship mentors, will select winners which will be announced beginning Sept. 28.
To give entrants an idea of what they can anticipate on their trip, Travel Oregon produced video vignettes of each culinary mentor and the experience their Cuisinternship offers (view them here: www.TravelOregon.com/Bounty). A longer video will also be available, which follows Chef Gabe Rucker as he visits the seven cuisine-related locations and mentors with the goal of making the perfect Oregon meal. The video culminates with all participants gathering together for an Oregon feast at Rucker’s restaurant, Le Pigeon in Portland, where the culinary masters discuss why they consider Oregon to be the ultimate foodie destination.
Want to plan your own culinary getaway? Travel Oregon today launched a new comprehensive culinary website at www.TravelOregon.com/Bounty. This planning tool provides an enticing portal into everything there is to see and do in Oregon—from wineries, distilleries and breweries to chefs, artisan producers, farmers markets and insider tips on where to taste the best local flavors—all in a searchable database. Visitors may also order a print travel guide through the site.
Media can learn more about the Cuisinternship Contest and mentors, Travel Oregon’s new culinary website, and Oregon Bounty here: http://TravelOregon.Mediaroom.com.
For a complete list of contest rules, and to enter, visit www.TravelOregon.com/Bounty.
So many recipes begin – “place a pot of water on the stove” that it’s common for caterers and chefs to always have a pot of hot water at the ready. So too for brewers – when your recipe is comprised of 90 percent water, then a good supply of fresh water is vital. That’s why I’m veering off topic a bit, to announce a new conference, The Great Lakes Craft Brewers & Water Conservation Conference.
A quote from speaker Doug Odell puts the goal of water savings in perspective:
“I think the Conference is a great idea. Craft Brewers have the opportunity to be leaders in water conservation and sustainability. All we have to do is apply our natural penchant for innovation and we can change the norm. Many of us have made good progress but there is more we can do through collaboration.” Doug Odell, co-founder, Odell Brewing Co.
There’s also a Facebook event page here.
And details about the state of emergency declared: Wisconsin’s drought