Join Sheffield’s for a very special Oktoberfest Beer Dinner highlighting the beers Great Lakes Brewing Co.

The four-course meal will feature German-inspired food to welcome the Oktoberfest season.

Reception – Dortmunder Gold | A palate-stimulating welcome beer

First Course – Elliot Ness Amber Lager | Paired with a charcuterie platter consisting of sausages (smoked bratwurst, liverwurst, wild game sausage, etc.), cheeses, and pumpernickel/rye bread, with Dusseldorf mustard and cornichons

Second Course – Oktoberfest | Paired with German beer soup

Main Course – Grand Cru | Paired with the classic Alsatian “Choucroute garni” consisting of house-smoked pork loin, sauerkraut, apples and potatoes in savory juices

Dessert – Glockenspiel | Paired with warm, fresh doughnut bites with assorted dipping sauces

Conclusion Beer – Blackout Stout | Guests will receive a snifter of this Imperial Stout

Sheffield’s,
3258 N. Sheffield
Chicago, IL

When: Wednesday, October 14, 2009, 7 to 10 p.m.

Price: $60 per person

Phone: (773) 281-4989

Chifa mini buns, to be paired with Flying Fish Oktoberfish

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.”

At 6pm on Wednesday, September 16th, Triskele’s Restaurant will offer a special 5-course Sprecher beer dinner featuring local produce from the South Shore Farmer’s Market. Designed by Chef JoLinda Klopp, this menu reflects the transition from summer into autumn. Founder and brewmaster Randy Sprecher  will discuss the beers and pairings:

Crabcake with Grilled Sweet Corn Aioli and Fresh Basil Chiffonade (Special Amber);
Curry Cauliflower Soup with Fried Brussel Sprout Leaves  (Extra Pale Ale);
Field Greens with Sweet Green Apple Vinaigrette, Blue Cheese and Spiced Pecans  (Shakparo Ale);
Chicken Braised in Pipers Scotch Ale with Chorizo Bread Pudding, Haricot Verts and Pickled Carrots (Pipers Scotch Ale);
Cream Soda Creme Brulee with Cherry Cola Chocolate Truffle and Fresh Mint (Black Bavarian).

Triskele’s is an intimate and friendly restaurant located in Walker’s Point, 1801 S. 3rd Street.   Known for its fresh and innovative cuisine, Triskele’s was opened in October 2007 by Chef Klopp who previously worked as the Executive Chef at the River Lane Inn.  Milwaukee Magazine recognized Triskele’s as one of “Top New Restaurants” of 2008.

Cost for the Sprecher beer dinner is $35 per person plus tax and gratuity. Hurry, because the dinner is almost *sold out* with just a few tables left. Reservations can be made by calling Triskele’s at: 414.837.5950.

Here’s a frightening forecast from Jeanne Carpenter at www.cheeseunderground -

The state of Wisconsin stands to lose almost 1,000 more farms by spring 2010 – this after quarterly reports in which the major corporations in the dairy industry – Dean, Kraft – posted double-digit profits.

Read the story online here and support dairy farm families in Wisconsin – buy local dairy milk when you can, and write your state representative now – just as craft brewers deserve a fair price for their work, so do farmers.

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.

You can learn more about the conference here.

There’s also a Facebook event page here.

And details about the state of emergency declared: Wisconsin’s drought

It’s going to be hot this weekend – and in preparation for the 90-90 weather, I’m making beer ice cream – a special concoction of fresh peaches, lightly cooked with a bit of sugar and peach lambic ale – the recipe is adapted from a beer dinner at the Phoenician hosted by Charles Finkel of Pike Brewing Co.  back in the time when he imported lambics under the Merchant du Vin line. My favorite fresh peaches grown in Michigan aren’t in the markets yet – but I found some wonderful Missouri-grown peaches that are really ripe and aromatic. It’s important to start with juicy, really ripe fruit for the best tasting frozen dessert.

Here’s a nice link from travel and beer writer Travis Poling’s site, Beer Across Texas that mentions my recipes as well his palate-tingling experiences with beer ice cream made by chef Gary Butler at Freetail Brewing Co.

Peach Lambic Ice Cream

2 cups peeled, pitted and diced peaches (about 4 large peaches)
2 tablespoons brown sugar
1/2 cup cane sugar
4 ounces peach lambic
1 tablespoon unflavored gelatin softened in 3 tablespoons warm water
1 1/4 cups heavy whipping cream
1/4 cup vanilla simple syrup
Ice cream machine
Fresh peach slices to garnish

Cook the peaches with brown sugar, cane sugar, and lambic ale, in a medium saucepan over low heat, until peaches are softened and sugar is dissolved.  Remove from heat and let cool to lukewarm. Blend softened gelatin with fruit-lambic mixture in a large glass mixing bowl, and then fold in the heavy cream and vanilla syrup. Stir well, cover and chill. When cold, scrape into ice cream maker and freeze according to the manufacturer’s instructions. Freeze ice cream overnight to ripen and smooth the texture. The lambic gives it an oozy soft-serve consistency. You could serve it with more peach lambic ice cream – or a favorite weissbier.

At Ohio Brew Week last Saturday, I conducted a short class at Ohio University’s food service and hospitality center’s test kitchen. I had several requests for a recipe we sampled – refrigerator pickles made with cauliflower, curry spices, and liberal amounts of IPA. Special thanks to chef and professor Francis McFadden for making the class samples ahead of time!

Start with 2 heads steamed cauliflower, cut into chunky florets (2-3 bites per piece), and dusted with salt. Make a pickling brine base by mixing 2 parts white vinegar,  with 1 part pale ale, 1 tablespoon sugar, 2 tablespoons kosher salt, and 1 teaspoon each red chile flakes, brown mustard seeds, ground turmeric, and 2 (or more) tablespoons minced garlic. (The measurements are expressed as a ratio because the brine needs to be sufficient to cover the cauliflower completely – adjust seasonings to taste.) Bring mixture to a boil and pour over cauliflower florets packed in a large glass bowl, cover and chill. Refrigerate overnight or longer for best flavor, and consume within 2 weeks.