Category Archives: Beer and Food Pairing

The Last {CollaBREWation} Supper

It’s a bittersweet day in the LBLF world.

The time has come for my dear friend and chef collaBREWator, Dan Higgins (and his lovely lady), to move to Portland, Oregon. Cue sad trombone. I’ve learned a tremendous amount from Dan and can say that without a doubt, my cooking skills have improved as a direct result of his mentorship – I can’t thank him enough. *tear*

We knew the only appropriate send off would be a beer and food pairing dinner so glorious, it would at least temporarily soothe the sting of their departure.

But before we get to that – some crazy and fun updates!

On May 26th I launched ‘Beer Ed,’ an interactive beer and food tasting series with none other than one of my favorite places on earth: Findlay Market. The event is monthly, and features three courses of Findlay food paired up with Cincy brews. This upcoming class is Sunday June 29th at 2 pm and will feature dishes from Eckerlin Meats and Christian Moerlein beers! If you’re here locally, I’d love to see you there!! Learn more and get tickets HERE.

But that’s not all!  Friday I got an email from Fox 19 that they wanted to do a live tv segment, basically a ‘preview’ of the event! At first I was super nervous but it actually turned out to be really fun.
Cincinnati News, FOX19-WXIX TV
You can check out the video above, or if that doesn’t work, by clicking here to get an idea of what to expect at our Beer Ed events.

OK, now, onto the real excitement of the hour: Six courses of beer and food pairing heaven. Continue reading The Last {CollaBREWation} Supper

Stone’s New Saison & a Summery Seafood Treat

I hate to pick a favorite style of beer – BUT if I was forced to, at gun-point, saison would narrowly win.

As you know, saison and I have been in a torrid love affair for some time now. I love it’s zippy carbonation, lemony brightness, and peppery bite. Because of these aspects, saison is particularly wonderful when paired with food. The citrus character shines and the pepper sings. The carbonation cleanses the palate after each sip.

Just wonderful.

Stone Saison Beer

Obviously I was AMPED when a representative from Stone Brewing Company reached out to see if I’d be interested in writing a recipe that included their brand new beer, Stone Saison.

But first, let’s talk about the beer. Continue reading Stone’s New Saison & a Summery Seafood Treat

Crispy Cauliflower Pakora & Raita {Chef CollaBREWation #4}

To start off our most recent collaBREWation meal (you remember, that obscenely delicious and fiery lamb curry), we started out with a heaping platter of these crispy cauliflower fritters, aka pakora.

Cauliflower

We served up these wonderfully spiced, fried pakora with tangy raita – an easy as cake Indian condiment. I was surprised at how much I LOVED this yogurty goodness. The cooling cucumber, subtle spices and onion, plus tangy yogurt work wonders together.

I piled a mound on top of each bite of spicy pakora and happiness ensued. Continue reading Crispy Cauliflower Pakora & Raita {Chef CollaBREWation #4}

Caramelized Apple, Bacon, and Gruyere Pizza

Ok. I try really, really hard not to make ridiculous claims on this blog. Obviously, everything that I share with you is something I love and am excited about, but I can’t stand when food bloggers claim that something was “the best thing they’ve ever tasted,” because really?  It’s just not.

Unless it is.

fool proof pizza dough

I’m having trouble putting this pizza into words. I’m generally excited about anything that involves cheese and carbs so that’s not out of the ordinary, but this combination, it’s like… Continue reading Caramelized Apple, Bacon, and Gruyere Pizza

Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}

The other night when Chef Dan and I were prepping our St. Patrick’s Day feast, we whipped up this simple, yet glorious tapenade as an appetizer. It was an unplanned, throw a bunch of stuff in a food processor kind of thing – but it turned out so awesome I had to share it with you.

There is a good deal of stuff in here, so feel free to tinker with the ratios and ingredients. The most important thing is to load it up with lots of citrusy zest, juice, and herbs and you will be golden. If you’re a salty, olive fiend like me, you will love this.

The other revelatory moment of that night was this stout bread. It was St. Patrick’s day after all and we had made our dry Irish Stout, “Emerald” for the occasion. As you know, I’m rather obsessed with this Nearly No-Knead Bread recipe. I decided on a whim to change it up and add stout instead of a “pale lager” as the recipe suggests.

Stout Bread pre-bake

I was a little worried, but it turned out so well that me, Dan, hubs and co. destroyed the entire loaf that night. We slathered hunks of it with the citrusy olive tapenade and poof! Gone. Continue reading Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}