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Archive for the ‘Food’ Category

The Five Beers of Thanksgiving

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It’s almost time for Thanksgiving. Get ready to sit around a table with family, give thanks for all the wonderful things in your life and eat and drink an absurd amount. Everyone knows what foods a traditional Thanksgiving feast consists of, but what would an all beer meal look like? Think Violet Beauregarde in Charlie and the Chocolate Factory, only instead of her whole meal being in the form of bubble gum yours is more on the liquid side. And hopefully minus turning blue and having to be rolled away from the table, but we make no promises there. keep reading...

Written by A+K

November 26th, 2014 at 11:36 am

Pork & Craft Beer Festival at The Topping Rose House

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PorkanBeer_1_BeerLovesCompany

This past Saturday, the Topping Rose House held its first annual Pork & Craft Beer Festival, which is exactly what it sounds like. The small luxury hotel in Bridgehampton is also home to a farm-to-table restaurant owned by celebrity chef Tom Colicchio and run by executive chef Ty Kotz.

Kotz and crew, including chef de cuisine Kyle Koenig, who along with his wife Jessica created the event, put out an impressive spread where pork was undoubtedly the star. In lieu of flowers, each table’s centerpiece was a vase of homemade chicharrones and melt in your mouth bacon. Muffaletta sliders, four varieties of cut sausages including rich spicy andouille with creamy red beans, and crispy pork belly with chimichurri never ran low and remained artfully arranged all afternoon. However, the real standout was the pork belly schwarma. Tender roasted porchetta had a perfectly crunchy skin and was served with homemade potato rolls and pickles, which complemented the rich pork and added a sweet, tangy element. keep reading...

Pork & Craft Beer Festival @ Topping Rose House – May 3, 2014

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Image Courtesy of Topping Rose House

Image Courtesy of Topping Rose House

This Saturday, May 3, the Topping Rose House in Bridgehampton will be hosting the Pork & Craft Beer Festival. The event, which features local food and local beverages, will run from 1-4 pm. However, VIP ticket holders gain entrance at noon for an extra hour of indulgence.

Topping Rose House chefs have crafted a menu showcasing all parts of the pig and when they are not busy preparing and serving, will be mingling with guests. Several key menu elements are coming from local purveyors. DeBragga located in NYC and in operations since the 1920’s is providing meat for items like the pork terrine. Also attending will be Montauk Shellfish Company (proudly billed as the exclusive growers of “Montauk Pearls”). Offerings crafted with these ingredients will include oysters on the half shell, grilled sausages with condiments, hand carved pork belly schwarma and not to leave out everyone’s favorite, there will be chicharrones and bacon sliders. keep reading...

Written by A+K

May 2nd, 2014 at 8:41 am

How to Make Spent Grain Oatmeal Raisin Cake-ies aka Soft & Delicious Cookies

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What the heck is a Cake-is? Well, these cookies were born from the aftermath of the brew day for our White Stout MJ and Kevin’s hankering for a soft oatmeal raisin cookie. They are quick and easy to make, which is appealing after a long day of brewing, plus they came out pretty delicious. Also we made them with whole wheat flour, so you can feel a little healthy about washing these cookies down with a beer. We’re thinking the tagline will be, “Milk stout and spent grain cake-ies, the brewers midnight snack.” Enjoy! keep reading...

Written by A+K

April 18th, 2014 at 7:05 am

Chimay Grand Classique Cheese + Chimay Grand Reserve 2011

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chimay cheeseThanks to our friend Matt Bollerman and a trip to the cheese counter at Whole Foods, we recently found ourselves in possession of both a bottle of Chimay Grand Reserve from 2011 and a portion of Chimay Grand Classique Cheese, hopefully not with quite as much age on it. We had been saving the bottle for a special occasion, and once the cheese found it’s way into our shopping cart we knew this pairing was what we were waiting for. It did however lead us to ponder the fact that it seems like many cheeses are now made with beer, but we have yet to see a beer made with cheese. Do you think we may be onto something, Long Island breweries? Yeah, probably not, but if we see any gorgonzola IPAs floating around this summer we want some credit. keep reading...

Written by A+K

March 31st, 2014 at 8:15 am