Tag Archives: Allagash Brewing Company

My Go-To Summer Potato Salad

Oh hello there. Yes, I still exist.

It’s been a while, so let me give you a quick re-cap on life before we delve into this heavenly recipe.


First off, I moved to Maine! The hubs and I have been plotting our return to New England for a while now. We chose Portland for many reasons, but among them are proximity to family just a couple hours away, reasonable cost of living as compared to the insane rent of Boston, and a beer and food scene that rival anywhere in the nation. I’m dead serious on that last point. Beer and food for dayyyyyyys.

Second, I found an amazing job working for Allagash Brewing Company. You might remember my trip there a couple years ago. I was embarrassingly excited to get a private, unscheduled tour and now, NOW, I am that person giving said tours.

I know! Meant to be.

Dill from our garden
Dill from our garden

As you can imagine, life has been a little crazy lately with re-locating, unpacking, settling into a new job, etc. but I’ve been having this nagging urge to get back into writing and photography. I could think of no other recipe that I’ve been making as frequently to share with you all as I attempt to re-enter the blogosphere. I seriously cannot get enough.

I’ve been making a variation on this potato salad for a year or so now and I never get sick of it. It’s fantastic year round, but it’s PERFECT for the summer since it’s non-mayo based. Plus, it’s better to make ahead of time anyway, as the flavors mingle and merry in the fridge overnight.



Dill Potato Salad with Green Beans 

  • 2 lbs yukon gold potatoes, chopped into equal bite size chunks
  • 1/3 cup olive oil
  • 1 large onion, diced
  • 8 oz fresh green, or wax beans, or a combination trimmed and cut into 1 inch sections
  • 1/4 cup apple cider vinegar
  • 3 tbsp fresh chopped dill
  • 6 chives, chopped
  • salt and pepper to taste

Start by sautéing your onion in 1/4 cup of olive oil in a large skillet, preferably cast iron, with a large pinch of salt on medium heat. Reserve the rest of the olive oil for later. Stir frequently. By the end, the onion should be golden and slightly caramelized.

Next, starting with cold water and a tbsp of salt, boil the potatoes until a knife easily pierces the skin but the potatoes aren’t falling apart. When the potatoes seem close, add the green beans to the boil for ~ 3 minutes or until al dente.

When the potatoes and beans are done, drain and combine with the onion. Stir in the rest of your olive oil, vinegar, herbs, and lots of fresh cracked black pepper.  Serve after cooling slightly, or store in the fridge for the perfect bbq potluck side dish.

Recipe adapted from this one at Epicurious.


I couldn’t resist pairing this beer with our newest 12 oz release,  our yearly Belgian IPA, Hugh Malone. This year the brewers used Nugget as first wort hops, and Chinook as the wort comes to a boil. Amarillo, Cascade, and Mosaic were added in the whirlpool, plus  Amarillo, Cascade, Mosaic, Azacca and Idaho 7 to dry hop the beer.

Unlike some IPAs, this delight pairs extremely well with foods due to it’s fruity Belgian yeast character. I’m obsessed. The dryness of the beer and the kick of humulone (get it???) cuts through the richness of olive oil and sweetness of the caramelized onions.

Now that we’re settled, I’m hoping to make this a permanent foray back into writing so stay tuned for more recipes and beer goodness!


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

#100: Allagash!

This, right here, is the 100th post on Love Beer, Love Food.

I can hardly believe it!

The site started out as a creative outlet to pass the time, and has grown into a very serious, but still incredibly fun venture. I strive towards continually improving the site, making it fun, educational and artistic, all while sharing these pieces of my life which I love so much. It makes it all worth it to know there are other beer and food loving folks following along, so thank you.

Words to live by plastered on the smaller of the two Allagash brew house’

We’ve been visiting family and friends in New England, with plenty of nibbles and brewery hopping, of course, all which makes for fantastic blog fodder. When thinking about what to write as my 100th post, I had a lot of options to choose from.

Then, our visit to Allagash blew every other option out of the water. Continue reading #100: Allagash!