Tag Archives: Chef Dan Higgins

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

Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

This rice recipe is so flavorful and easy it may become a staple at your house. It has at mine.

If you’re just tuning into Love Beer, Love Food – welcome! Let’s get you up to speed. This post is one of a series I’m calling Chef CollaBREWation where my friend Dan Higgins, an excellent chef, and I are working together, aka collaBREWating – because making up words is my favorite.

Basically, he is teaching me some of his cooking knowledge and I am learning, as well as pairing beers with his delightful food.

We’ve already made some epic dishes, including an outrageous Irish whiskey creme brûlée, a delicious and simple citrusy olive tapenade which we spread all over my nearly no-knead stout bread,  stupid good cauliflower pakora (fritters) with creamy, cucumber raita, as well as a mind-blowing authentic lamb curry.

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The night we made that absolutely amazing, authentic lamb curry, we piled it on top of this biryani rice. As you know, it was all so good that I ate it, without complaint, for about a week straight.

I was curious about the origins of biryani so I did a bit of research and it turns out that there are many different takes on the dish, which appears to have originated in Persia sometime in the late 1500s. The word biryani comes from the Persian word ‘birian,’ which in Farsi, means ‘fried before cooking’. You’ll see in the recipe that the rice is sautéed with plenty of butter (traditionally ghee, or clarified butter) before adding spices and stock. This technique ensures that the rice doesn’t stick together, which is an essential component of biryani. Continue reading Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

Authentic Lamb Curry {Chef CollaBREWation #3}

As you know already, Dan, our chef collaBREWator has worked at some pretty fantastic restaurants, including Straights of Malacca, a Malaysian fine dining restaurant. One of his absolute favorite dishes to make and eat is this ridiculously tasty, authentic curry. “A sure thing on my future restaurant menu,” he exclaims with aplomb.

His take on the dish is spicy, complex and oh so delicious. Filled with fresh lemongrass, ginger, curry leavesturmeric and Galangal, this beautiful red curry is not just delicious, but truly legit. It sounds a little scary, but these authentic ingredients can be found. Locally to me in Cincinnati, I was able to find all of these (except the curry leaves) at Jungle Jim’s. You can also try an Asian market or specialty store for all plus the curry leaves, or you can try and order them online.

Chef Dan Higgins
Chef Dan Higgins enjoying a 21st Amendment Lower DeBoom Barleywine

After trying the dish myself, I assure you that if I ever fulfill my own lifelong dream of owning a brewpub (girls can dream), I wholeheartedly agree that it would have a spot on the menu. Continue reading Authentic Lamb Curry {Chef CollaBREWation #3}

Irish Whiskey Crème Brûlée {Chef CollaBREWation #1}

I have the most exciting news for you, my beer and food loving friend!

Over the next few months, my good friend and mentor Chef Dan Higgins and I will be collaBREWating on some absolutely amazing recipes. Basically, he’ll teach, we’ll cook, and I’ll write and pair beers with Dan’s amazing dishes. This ridiculously good Irish Whiskey crème brûlée is the official beginning of the series and I couldn’t be more thrilled.

You might remember Dan from the mind blowing beer and food pairing dinner we did last year. It was seriously one of the best meals of my life. Though in all seriousness this Irish Whiskey Crème Brûlée may win most delicious dessert.

I mean, just look at that amazingness. Continue reading Irish Whiskey Crème Brûlée {Chef CollaBREWation #1}