Category Archives: Food Pairing

Mendocino County Beer, Wine & Mushroom Festival Brewmaster Dinner—SOLD OUT!

North Coast Brewing Old Stock pourJoin Brewmaster Mark Ruedrich for an exceptional Brewmaster Dinner at the North Coast Brewing Company’s Taproom & Grill. This five-course dinner will feature award-winning beers paired with a selection of wild mushroom dishes designed by North Coast’s culinary wizard Loretta Evans. This not-to-be-missed event is one of the highlights of the Beer, Wine & Mushroom Festival!

November 7, 2012, 6 PM

$50 per person plus tax (includes gratuity)

As of November 5, all seats are now SOLD OUT. For more information, please call Terrie at (707) 964-2739, ext. 117.

1st Course
Wild Mushroom Pizza with Arugula and Fresh Goat Cheese
Le Merle

2nd Course
Wild Mushrooms/ Heirloom Tomato Salad with Barrata and Lemon Basil Vinaigrette
North Coast Grand Cru

3rd Course
Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg
Red Seal Ale

4th Course
Beef Tenderloin with Sautéed Hen-of-the-Woods and Old Rasputin Huckleberry Sauce Brother Thelonious

Dessert
Candy Cap Bread Pudding with an Old Stock Reduction
Old Stock Ale

Click here for more info on the Mendocino County Beer, Wine & Mushroom Festival

Posted in Brother Thelonious, California, Events, Food Pairing, Grand Cru, Le Merle, Old Stock Ale, Red Seal Ale | Tagged , , , , , , , , , | Comments Off

Everything's Big in Texas

North-Coast-Dinner-JazzNorth Coast Brewing at Coco BarNorth Coast Brewing has just completed a couple of high-profile, sellout beer dinners at some of the most-happening spots in Texas. Coco Bar in El Paso was the site of a great food/beer/music evening co-hosted by Audrey Kiefer, North Coast’s Texas Sales Manager, and Chef Julio. One of the favorite pairings of the evening was savory lamb sliders which were a great match for Red Seal Ale. Marty Olivas and his jazz group, Case Closed, provided some first-rate sounds including some Thelonious Monk tunes in tribute to, guess what, our Brother Thelonious Belgian Style Abbey Ale.

North Coast Beers with Chocolate CakeThat was followed by a memorable evening at Rudyard’s British Pub in Houston. Audrey Kiefer teamed with co-founder, Tom Allen to represent the brewery while Chef Joe Apa and his crew handled the food duties. The menu was a Texas tour-de-force with each dish incorporating a beer ingredient to match the accompanying ale. A smoked trout pate with Scrimshaw Pilsner started the meal followed by Venison sliders with Red Seal Ale and Texas wild boar cassoulet with Brother Thelonious. A chocolate flan made with Old Rasputin rounded out the dinner. It was a landmark event capped off by a round of standing applause from the well-fed and  thirst-slaked capacity crowd.

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

Old No. 38 Stout Recipe: Stout-Soaked Porterhouse with Beer Butter, from Better Homes & Gardens

Stout-Soaked Porterhouse with Beer ButterThe October 2012 Better Homes & Gardens issue has a whole spread on cooking with beer, including a recipe they recommend making with Old No. 38 Stout!

Here’s what they say about their recipe for Stout-Soaked Porterhouse with Beer Butter:

“Marinating the porterhouse steak in stout beer infuses it with bold coffeelike flavor, while our tarragon-and-stout butter adds a perfectly savory topper. Use your extra butter over hot vegetables.”

Stout-Soaked Porterhouse with Beer Butter

Makes: 2 to 3 servings
Prep 35 mins
Marinate 4 hrs
Broil 12 mins
Stand 5 mins

1    Porterhouse steak, 1-inch thick (about 1¼ lb.)
1    12 ounce bottle stout beer (Guiness)
1    tablespoon Dijon-style mustard
1    tablespoon Worcestershire sauce
2    teaspoons dried tarragon, crushed
½  teaspoon salt
½  teaspoon ground black pepper
1    shallot, finely chopped
2    teaspoons olive oil
½  cup butter, softened

Directions

1. Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

2. Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log. Wrap and freeze.

3. Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

4. Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

5. To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

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Old Rasputin Braised Bison Shanks

Here’s a great recipe for Old Rasputin Braised Bison Shanks from Scott at Food. Beer. Tunes.

I’m a big, big fan of North Coast Brewery’s Old Rasputin Russian Imperial Stout. A year or two ago I came across a recipe for Old Rasputin braised short ribs. With that as my inspiration, I decided to use a bottle of Old Raspy as part of the braising liquid for the shanks.

Click here for the recipe.

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Old Rasputin Float

North Coast Brewing Old Rasputin FloatOld Rasputin Float

Ingredients:
1 bottle Old Rasputin Russian Imperial Stout

1 generous dip of premium vanilla ice cream

Fill a chilled glass with Old Rasputin. Add the ice cream. Enjoy.

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John Ash Benefit for Mendocino Music Festival

John Ash with North Coast Brewing's Mark Ruedrich and Doug MoodyRenowned California wine country chef John Ash dazzled a sold-out crowd of Mendocino Music Festival supporters at North Coast Brewing’s Sequoia Room on Wednesday night, April 25. The James Beard Award-winning chef created a spectacular menu, collaborating with North Coast Brewmaster Mark Ruedrich. Each course was paired with a North Coast Brewing beer so successfully it was generally agreed that it was difficult to determine where the food ended and the drink began.

The evening represented a continuation of North Coast’s support of the arts with 100% of the proceeds going to the Mendocino Music Festival, for which the brewery is a sponsor. Among North Coast Brewing’s other music sponsorships are the Monterey, San Francisco, and Healdsburg Jazz festivals, the Thelonious Monk Institute of Jazz, the Redwood Coast Jazz Alliance, the American Jazz Museum, and Ensemble VIII, a Texas-based early music group.

Menu from John Ash dinner at North Coast Brewing, 2012Ash is a well-established culinary figure and educator who first came into national prominence in 1985 when he was named as one of the “hot new chefs” by Food and Wine. Since then, among other accomplishments, he has opened John Ash & Co. restaurant; taught regularly at the Culinary Institute of America’s (CIA) Greystone facility; been the Culinary Director at Fetzer Vineyards; served as dean of the Brown-Forman Center for Global Wine Education; written three books; received both the James Beard and Julia Child awards; contributed to the New York Times and the Los Angeles Times, as well as numerous other publications; and taught, lectured, and consulted on culinary matters for decades. He is truly one of the community’s living treasures.

Ruedrich is well known throughout the Craft brewing community as a brewer who consistently produces exceptional beers garnering critical recognition. His beers have received Gold Medal awards at the Great American Beer Fest, the World Beer Championships, the World Beer Cup, the Stockholm Beer Fest, and the Hong Kong Beer Fest, among many others. This marks the third occasion that Ash and Ruedrich have collaborated on food/beer pairings, and each one has been grander than the last. There already have been requests for a repeat performance by the duo. Stay tuned.

Posted in Acme Ale, Brother Thelonious, California, Events, Food Pairing, Grand Cru, Le Merle, PranQster | Tagged , , , , | Comments Off

Old Stock Vertical Pairing at Craft Brewers Conference

Old Stock Cheese PairingOn May 3, we raided our library of rare beers for the Craft Brewers Conference to organize a vertical offering of our award-winning Old Stock Ale, featuring eight vintages going back to 2001. These amazing beers were paired with a selection of artisanal cheese including Valdeon from Spain; Colston-Bassett Stilton, Lincolnshire Poacher, and Keen’s Cheddar from England; and San Joaquin Gold and Rogue Creamery Blue from the USA. We heard from many industry leaders at the event that the Old Stock tasting was the highlight of the conference.

Old Stock Ale has been brewed by North Coast since 2000 as an annual vintage-dated limited release made with Maris-Otter malt, and Fuggles and Kent Golding hops. It has won medals at the World Beer Championships and the Great American Beer Fests among others and has been described as “Superlative! Demands respect and deserves every ounce of it.”

 

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Save the Date: Chef John Ash Returns to North Coast Brewing April 25, 2012

Brewmaster Dinner with John Ash
6 pm, Wednesday, April 25, 2012 | Fort Bragg, California
Sequoia Room, North Coast Brewing Co. Taproom and Grill
SOLD OUT

Pears Poached in North Coast Brewing Old Stock AleCelebrity chef John Ash is returning to North Coast Brewing for another memorable dinner benefiting the Mendocino Music Festival. Ash, a well-known restaurateur and educator, will once again work with Brewmaster Mark Ruedrich to prepare a menu demonstrating the delicious synergy between North Coast Brewing beers and Ash’s exquisite offerings. In a continuation of its long-term support of the arts, North Coast Brewing will again be the presenting sponsor of the Mendocino Music Festival, now in its 26th year.

All proceeds benefit the Mendocino Music Festival, www.mendocinomusic.com

Click here for a printable PDF of the press release.
Click here for a PDF of the menu.

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Lemon Pilsner Cake Recipe Featuring Scrimshaw

North Coast Brewing Scrimshaw PilsnerThanks to Jackie Dodd for sending us her recipe for Lemon Pilsner Cake using Scrimshaw. Jackie says:

“If you have ever had the opportunity to talk to a brewmaster, you have seen it. You’ve seen that look that lets you know that there is an art and a respect for what they do that goes far past what most Americans experience at their day jobs. The look that tells you that the paycheck isn’t the reason he does the job. The flavors, the journey, the solving of the problems that yield to an end result of a drinkable, shareable masterpiece. You’ve seen that look.

“It’s because of that look that I try to create recipes that respect the years of love and hard work that go into the process of making Craft Beer. I had the idea of making a lemon cake with pilsner, but the issue is always the hops. Hops are a hard ingredient to cook and bake with, given that they often reduce to a very bitter product. Scrimshaw Pilsner, while still a pilsner, has a low, and well balanced hop taste. It is also from one of my favorite breweries, North Coast, that produces an incredible variety of craft beer. And you can bet that if you are ever lucky enough to take a tour of the brewery, you will see that look I’m talking about, all over the place.”

See the recipe and full post at her blog, The Beeroness.

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Beer Dinner at 24 Diner in Austin

24 Diner, Austin Texas, Beer GlassesJoin us Monday, April 2, 2012 at 24 Diner in Austin, Texas, for a North Coast Brewing Beer Dinner.

Open 24/7 with a great menu, they’re devoting the entire restaurant for the evening to the North Coast Brewing event.  North Coast Brewing co-founder Tom Allen will present the beers and give some historic background on the brewery; Chef Andrew Curran’s menu includes five courses, each paired with a North Coast beer. If you’ve ever been curious to try Chocolate-Rubbed South Texas Antelope with Creamed Leeks and Cherry Lime Jam, paired with Old Rasputin, this is your chance! Read the full menu here.

24 Diner | 600 North Lamar Blvd. | Austin, Texas
Monday, April 2, 2012 | 7 pm

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