Category Archives: Food Pairing

Celebrate the Class of ’88 and the Brewers of the Barleywine

 Web-1-'88

Photo (left to right) of Ken Kelley, Assistant Head Brewer at NCBC, Pat Broderick, Head Brewer at NCBC, John C. Maier, Brewmaster at Rogue Ales and Cam O’Connor, Brewmaster at Deschutes Brewery

The Class of ’88 breweries have planned four celebratory events around the release of their barleywine ales. All of these celebrations offer horizontal tastings of the three variations. The entire collaboration is a rare event, and the opportunity to taste the three versions will be for a very limited time. So if you’re in the vicinity of Bend or Portland Oregon or San Francisco or Fort Bragg California, join the party, sip some ale and have a good time.

Class of ’88 Celebration Events:
Monday April 8
– Collaboration Dinner at Deschutes Tap Room
Upstairs at the Bend Public House, 1044 NW Bond St., Bend OR
541 382-9242 – Tickets are $38 per person –
All three beers paired with rustic, old-world fare:
Terrine & Charcuterie
Local & Imported Artisan Cheeses
Roasted Leg of Lamb
Braised Rabbit
http://www.deschutesbrewery.com/event/class-88-barley-wine-beer-event

Tuesday April 9 – Collaboration Celebration at Rogue Distillery & Public House
1339 NW Flanders St., Portland OR  (Historic Pearl District)
503 222-5910
All three beers available and Fred Eckhart will join the party

Thursday April 11 – Collaboration Celebration at North Coast’s Brewery Taproom
444 N Main St., Fort Bragg CA – 707 964-3600
All three beers available  4 – 7 pm

Tuesday April 16 – Collaboration Celebration at Eugene City Brewery
844 Olive St, Eugene
541 345-4155
All three beers available

 

 

 

 

Posted in Beer, Brewery Taproom, California, Events, Food Pairing, News, Oregon | Tagged , , , , , , | Comments Off

New York Steaks with Red Seal Marinade

New York Steak with Red Seal MarinadeNew York Steaks with Red Seal Marinade

Ingredients:
4 New York steaks, 12–16 oz. each

Marinade:
½ cup olive oil
1 cup Red Seal Ale
¼ cup lemon juice
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
½ teaspoon Tabasco
4 garlic cloves, crushed
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon pepper

Mix all marinade ingredients together. Marinate steak
8 hours in refrigerator. Grill meat to desired doneness.

Posted in Recipes, Red Seal Ale | Tagged , , | Comments Off

Good To The Very Last Bite… Old Rasputin Russian Imperial Stout Chocolate Cupcakes with Salted Buttercream Frosting and Easy Caramel Sauce

We found this photo on the Old Rasputin Facebook Old Rasputin Russian Imperial Stout Cupcakes with Salted Caramel Buttercream Frostingpage and searched for the baker and photographer, Kristina Chrzanowski. After you read the recipes below, you’ll see that Kristina is an imaginative master baker with an appreciation for North Coast brews. We are grateful that she has shared her recipes with us and hope a few of you will bake up these cupcakes. They look mouth wateringly decadent and delicious!!

Old Rasputin Russian Imperial Stout Chocolate Cupcakes

Ingredients:
1 cup unsalted butter (room temperature)
2½ cups sugar
2 (whole) large eggs
1 egg white
1 cup all-purpose flour
1 cup cake flour
Generous ½ cup unsweetened cocoa powder
½ tablespoon baking powder
½ teaspoon salt
¾ cup Old Rasputin Russian Imperial Stout
¼ cup buttermilk
1½ teaspoon vanilla
½ cup sour cream

Preheat oven to 350 degrees | Place on lower rack
Makes 24 cupcakes

Cream butter with an electric mixer on medium speed. Add sugar, ½ cup at a time, until fluffy. Add eggs and egg white, one at a time, until fully incorporated.

In a separate bowl, combine flours, cocoa powder, baking powder, and salt. Sift and set aside.

In a third bowl, combine stout, vanilla, and buttermilk and set aside.

Add half of the flour mixture to the butter mixture; mix until fully incorporated. Blend in half of the liquid mixture. Repeat with remaining flour mixture, then remaining liquid mixture, scraping the sides of the bowl as needed. Gently fold in sour cream.

Fill cups ¾ full. Bake 20 to 25 minutes, until they bounce back when touched.

Easy Caramel Sauce (for drizzle and frosting)

Ingredients:
24 wrapped vanilla caramels
½ cup heavy cream
1 tablespoon sea salt
1 tablespoon whiskey

Combine caramels and cream in double boiler, stirring constantly until smooth and creamy. Add whiskey, stir. Remove from heat and stir in sea salt. Set aside and cool for 30 minutes.

Salted Caramel Buttercream Frosting

Ingredients:
1 cup unsalted butter
5-6 cups powdered sugar
1½ teaspoons premium vanilla
2-3 tablespoons Easy Caramel Sauce (recipe above)
2 tablespoons mascarpone cheese

There is a trick to the trade with a good buttercream frosting. You don’t want the butter at room temperature, but you don’t want it too cold. You’re aiming for slightly cool.

Cream the butter in medium bowl. Slowly add 5 cups powdered sugar, until full incorporated (if at any point little pebbles form and the mixture won’t combine, that’s because the butter may be too cool to absorb the powdered sugar. In this case, add 1 tablespoon cream). Add vanilla, caramel sauce and Mascarpone to the mixture until fully combined and creamy (if translucent or loose, slowly add additional 1 cup powdered sugar).

Frost the cupcakes after they have cooled down. Drizzle cupcakes with Easy Caramel Sauce and sprinkle with crushed Brother Thelonious Beer Brittle (click here to purchase).

BON APPETIT!

Kristina Chrzanowski
Erie, PA

Posted in Brother Thelonious, Food Pairing, Old Rasputin, Recipes | Tagged , , , | Comments Off

Super Bowl Sunday at North Coast Brewing

North Coast Brewing TaproomThey did it! The San Francisco 49ers made it to the Super Bowl! The next best thing to having tickets to the game at the Superdome in New Orleans is to watch the action on the big screen at North Coast Brewing’s Taproom & Grill in Fort Bragg, California.

Doors open at 3:00 pm on Sunday, February 3rd. Catch the 3:30 kickoff, drink North Coast’s great beers and enjoy the special Super Bowl appetizers prepared exclusively for this game, including

•    Kaepernick’s Buffalo Wings
•    Vernon Davis’ Sausage Bites
•    Sourdough Sam’s Garlic Waffle Fries
•    Frank Gore’s Fried Mushrooms
•    David Akers’ Killer Nachos
•    Randy Moss’ Shrimp Ceviche
•    A.J. Jenkins’ Fried Ravioli
•    Demarcus Dobbs’ Chicken Chimis
•    Mario Manningham’s Clam Chowder
•    Crabtree’s Pepperoni Pizza

You can follow up on those appetizers with complete dinners and specials of the evening beginning at 5:00 pm.

If you are one of those fortunate football fans who live on California’s Mendocino Coast, join us at North Coast Brewing’s Taproom & Grill at 3 pm this Sunday, February 3 and watch the San Francisco 49ers play the Baltimore Ravens in the 47th Super Bowl game. You can find us at the corner of Main and Pine Streets in Fort Bragg.

Posted in California, Events, Food Pairing | Tagged , , | Comments Off

Food Pairing: Le Merle and Wild Mushroom Pizza with Arugula and Fresh Goat Cheese

Mushroom season still reigns on the northern coast of California. We offer some suggestions on food pairings that we like, based on a sold-out dinner this past November. North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food. Just don’t blame us if you keep coming back for more!

Appetizer: North Coast Brewing Le Merle Belgian Style Farmhouse Ale and Wild Mushroom Pizza with Arugula and Fresh Goat Cheese

Let’s make this simple. You can use your favorite mushroom pizza recipe with the addition of fresh arugula, which has a peppery, mustard-like flavor, and a reputable 100% goat cheese. At the November dinner party we used fresh goat cheese from Navarro Vineyards, but we think Le Merle Belgian Style Farmhouse Ale pairs especially well with Cypress Grove’s Humboldt Fog.

North Coast Brewing Le Merle cheese pairingLooking for a good recipe? Here are a couple of suggestions:

Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts (New York Times)

Arugula Mushroom Caramelized Onion Goat Cheese Pizza

Posted in Food Pairing, Le Merle, Recipes | Tagged , , , , | Comments Off

Food Pairing: Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.

Light Course: North Coast Brewing Ruedrich’s Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

Grilled Mushroom Polenta
North Coast Brewing Red Seal AleIngredients:
1 cup polenta
½ oz. dried porcini mushrooms
1 lb. crimini mushrooms
¼ cup olive oil
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh basil
½ teaspoon minced fresh oregano
4 cups vegetable or chicken stock
Kosher salt and white pepper
½ cup heavy cream
1/3 cup grated Asiago cheese

Rinse the dried porcini mushrooms. Place in a small bowl and cover with warm water. Let stand 1 hour. Drain and reserve.

In a large saucepan, heat the olive oil and sauté the onions until lightly colored; add fresh mushrooms, garlic and rehydrated porcini and sauté until these additions are very lightly colored. Add the basil, oregano, and stock, and bring to a boil.

Slowly add the polenta, stirring constantly with a wooden spoon to prevent lumps. Reduce heat to simmer very slowly for 30 minutes, stirring regularly. The polenta will be thick and creamy. Add more stock if necessary. Add the cream and cheese, stirring vigorously. Spread polenta out on a buttered baking sheet and chill until ready to grill. Cut into rectangular portions and grill.

Wild Mushroom Hash
Ingredients
:
4 red potatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
1 lb. fresh chanterelle mushrooms diced
½ lb. crimini mushrooms diced
½ bunch fresh basil torn
1 tablespoon butter
1 quail egg (or fresh, organic chicken egg)

Dice potatoes and onions; sauté in a pan with olive oil until lightly browned. Add the chanterelles, crimini mushrooms and butter, and sauté until tender. Turn off the heat, add the torn basil, and toss. Serve over the Grilled Mushroom Polenta and top with a fried quail egg.

Serve with a glass of Red Seal Ale.

Posted in Food Pairing, Recipes, Red Seal Ale | Tagged , , , , | Comments Off

Food Pairing: Brother Thelonious with Beef Tenderloin and Old Rasputin Huckleberry Sauce

North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.

Main Course: North Coast Brewing Brother Thelonious Belgian Style Abbey Ale and Beef Tenderloin with Sauteed Hen-of-the-Woods Mushrooms and Old Rasputin Huckleberry Sauce

Brother Thelonious Bottles and PourOld Rasputin Huckleberry Sauce (make in advance)
Huckleberries grow wild in great abundance on the Mendocino Coast. Locals often harvest them in late summer or early fall, freeze them in pint containers, and enjoy them year round. You can use fresh or dehydrated blueberries or wild Maine blueberries as a substitute.

Ingredients:
1 lb. fresh huckleberries
40 oz. Old Rasputin Imperial Russian Stout
10 oz. beef stock
10 whole black peppercorns
5 fresh sage leaves

Combine all ingredients in a heavy bottomed sauce pan and bring to a boil. Reduce heat and let simmer for 2 hours. Strain and return sauce to pan on low heat. Continue to reduce until sauce is desired thickness, about another two hours.

Sautéed Hen-of-the-Woods Mushrooms
Ingredients:
1 lb. Hen-of-the-Woods Mushrooms (also known as maitake mushrooms)
2 tablespoons olive oil
2 tablespoons butter

Heat oil and butter in a pan; add mushrooms and sauté until tender.

Beef Tenderloin
Use your favorite beef tenderloin recipe (here’s an easy one). Slice and top with sautéed mushrooms and Old Rasputin Huckleberry Sauce.

Serve with a glass of Brother Thelonious Belgian Style Abbey Ale.

Posted in Brother Thelonious, Food Pairing, Old Rasputin, Recipes | Tagged , , , , , , , | Comments Off

Food Pairing: Old Stock Ale with Candy Cap Mushroom Bread Pudding

North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.

Dessert: North Coast Brewing Old Stock Ale and Candy Cap Mushroom Bread Pudding with Old Stock Reduction Sauce

North Coast Brewing Old Stock pourOld Stock Reduction Sauce (make in advance)
Ingredients:
40 oz. Old Stock Ale
1½ cups granulated sugar
4 whole cloves
2 star anise
2 cinnamon sticks
6 whole black peppercorns

Put all ingredients in a heavy bottom sauce pan and bring to a boil. Reduce heat and simmer for 1 hour. Strain sauce to remove spices, put back in pan, keep heat low and reduce to syrup. This takes about 3 hours and will last up to a month in the refrigerator.

Candy Cap Mushroom Pudding
Candy cap mushrooms are the dessert mushroom. They are sweet and smell like maple syrup. You can purchase dried candy caps online. This recipe serves 4.

Ingredients:
1 loaf brioche (found at quality bakeries) – here’s a link to a recipe if you want to bake your own
6 oz. white sugar
½ cup dried candy cap mushrooms
8 oz. heavy cream
2 oz. dark brown sugar
9 oz. + 2 oz. milk
2 eggs plus 1 egg yolk
¼ cup turbinado sugar

Cut brioche into cubes and place in a buttered casserole dish or a 13” x 9” enamel or glass pan. Grind white sugar and dried mushrooms together in a food processor and set aside.

Candy Cap Bread Pudding with Old Stock Ale ReductionIn a heavy saucepan, combine cream, the mixture of white sugar and mushrooms, the dark brown sugar, and 9 oz. of milk and bring to a boil. In a large bowl, whisk eggs and remaining 2 oz. of milk. Slowly pour the cream mixture into the eggs, stirring constantly. Strain the egg/cream mixture through a fine mesh screen over the brioche. Let the bread absorb the mixture. Sprinkle the top with the turbinado sugar and bake in a 300° oven for 1 hour 10 minutes.

Serve on dessert plates swirled with Old Stock Ale reduction sauce and a glass of Old Stock Ale.

Posted in Food Pairing, Old Stock Ale, Recipes | Tagged , , , , , , | Comments Off

The Jazz Kitchen to Host Dinner Featuring North Coast Brewing Company Craft Beers

The Jazz Kitchen, located at 5377 N College Ave, Indianapolis IN, will host a dinner on Thursday, January 24 at 7 pm featuring the brews of North Coast Brewing paired with unique food offerings prepared by Chef/Owner David Allee. Tickets are $35, including tax and gratuity and can be purchased online at thejazzkitchen.com or by phone at 317 253-4900.

Four course North Coast Brewing Dinner Menu:
North Coast Scrimshaw Pilsner paired with Shrimp Etoufee
Ruedrich’s Red Seal Ale paired with Red Seal marinated Flat Iron Steak
Brother Thelonious Belgian Style Abbey Ale paired with Roasted Root Vegetable Stack Andouille Mashed Potato
Old Rasputin Russian Imperial Stout Float + Chocolate Truffles

North Coast Brewing’s John Bisson will lead the educational part of the event to help prepare guests for the Brewers Guild of Indiana Winterfest 2013 beer tasting festival on Saturday, January 26 from 4 to 6 p.m.

THE JAZZ KITCHEN
The Jazz Kitchen is a prominent jazz club and restaurant in Indianapolis, Indiana. The club showcases local, regional and national jazz acts. Opening in 1994, The Jazz Kitchen was voted one of the top 100 jazz clubs in the world in 2009 by Down Beat magazine. In 2009, a year of significant changes for the jazz club, a “smoke-free” policy was adopted and the corporate partnership of The Jazz Kitchen, Owl Studios and the Indianapolis Jazz Foundation took over production of the Indy Jazz Fest, an annual festival held in September.  Facebook.com/indyjazzkitchen or @thejazzkitchen

Posted in Brother Thelonious, Events, Food Pairing, News, Old Rasputin, Red Seal Ale, Scrimshaw | Tagged , , , , , , | Comments Off

North Coast Brewing Participates in Mendocino County Crab, Wine & Beer Fest 2013

North Coast Brewing Scrimshaw PilsnerNorth Coast Brewing is pleased to participate in this annual festival that celebrates local breweries, wineries, and Pacific Ocean Dungeness Crab, while raising funds for local non-profit organizations.

We are donating Scrimshaw Pilsner, Ruedrich’s Red Seal Ale, and Acme Pale Ale to the Cioppino Dinner on Friday, January 25 that benefits Mendocino Coast Clinics. This family-style dinner has three seatings: 4:30, 6:00 & 8:00 pm.

Loretta Evans, North Coast Brewery’s Food & Beverage Manager, is participating in the Professional Judges and the People’s Choice Crab Cake Cook-Off Competitions.

On Friday, January 24, she’ll make her specialty crab cakes for six celebrity judges and the next day, between 12 noon and 3:00 pm, Loretta and her team will make 500 crab cakes for the People’s Choice Cook-Off that also benefits Mendocino Coast Clinics. North Coast Brewing will pour Le Merle Belgian Style Farmhouse Ale to pair with the crab cakes.

Click here to purchase dinner tickets and People’s Choice Crab Cake Cook-Off tickets and get directions to the venues.

Posted in Acme Ale, California, Events, Food Pairing, Red Seal Ale, Scrimshaw | Tagged , , , , , | Comments Off