Check out these great pictures from this year’s event. Doesn’t it bring back memories? Photos by studio404photography.com.
Archive for the ‘Beer Pairing Tip’ Category
Photos from the 2010 Sagebrush Classic!
Wednesday, July 28th, 2010Sagebrush Funds Domestic Violence Shelter
Friday, June 4th, 2010
Since 2000, the Sagebrush Classic has helped Saving Grace provide services and support to survivors of domestic violence and sexual assault by providing more than $41,000. All of these funds have been used to improve and maintain Saving Grace’s 24 bed confidential shelter, including installing a security system, replacing the floor and funding a shelter therapist. This shelter has become the safe haven for women and children escaping from dangerous situations.
“This [shelter] is the cornerstone of our services and without these projects we would have been unable to provide the safety and healing to many shelter residents over the past 10 years,” said Kelly Schukart, director of development and communication at Saving Grace. “We could not have continued the programs at this level without over $41,000 of funding from Sagebrush Classic over the years.”
Beer and Food Pairing Tip #5: Match flavors in the beer
Tuesday, July 14th, 2009Chef Jen Jasinski is a Food Network competitor and the rockstar culinary brain behind Denver’s smash success restaurant Rioja. We like her advice for pairing beer with food — you need to really get to know your beer.
“Drink, drink, drink,” says Chef Jen Jasinski, when asked about the best way to pair great beer with tasty food.
“Try to pick out specific flavors and replicate them in your food,” she says. “Maybe there’s a citrus aftertaste. Then you can do something with tangerine – like that.”
Beer and Food Pairing Tip #4: Cooking with beer
Monday, June 22nd, 2009Chef Michael Smith, Executive chef and restauranteur, is often complimented on his flavorful sauces. Here he shares some tips on using different kinds of beer to make delicious sauces and glazes.
“BEER…mmm…” Chef Smith says, when thinking about reducing beers to make sauces or glazes.
“I like the natural sweetness that wheat beers bring when reduced for sauces or in braising liquid.
“The dark beers can give off some bitterness when reduced too much, so I will add a bit of sugar or honey to sweeten the reduction.
“Depending on the brewery, you can get a grassy nose from the hops when the beer deglazes a hot pan or reduces.”
Beer and Food Pairing Tip #3: Trust your palate
Wednesday, June 10th, 2009Who better to ask about pairing food and beer than the chef behind the stellar food at the Deschutes Brewery pub in Bend, Oregon? Chef Matt Neltner prepares a seasonal menu for patrons of the pub on Bond Street, and he pays special attention to ingredients, taste, quality, and beer compatibility.
Pair lighter beers with seafood; bolder beers with game and lamb
“The most important thing that I tell people when pairing is to trust your palate,” Chef Neltner says.
“Beers are exciting to pair because they have such complex flavors that the food can really make a difference.
“Really hoppy beers tend to bring out the bitter flavors of food while sweet acids, such as tart berries, tend to mellow the hops in a beer and help bring out the malt characteristics.
“A good rule of thumb is the lighter the beer, the lighter the dish; the bigger the beer, the bolder the flavors,” he says.
“Typically bigger beers such as IPAs and stouts can stand up to bolder flavors such as game and lamb. Lighter beers, pilsners and lagers, have more subtle flavors that pair well with fish or seafood.”
Beer and Food Pairing Tip #2: Beer and cheese
Friday, May 29th, 2009Chef Scott Neuman has made ¡OBA! Restaurant famous with his Nuevo Latino cuisine made from local, organic ingredients. The New York Times called his restaurant “the best place to eat while in Portland.” ¡OBA! is also known for being a place to “see and be seen.” Although ¡OBA! won the honor of Best Margarita on CitySearch, Chef Neuman’s knowledge of alcoholic refreshment isn’t confined to cocktails.
Beer and cheese pair well together
“Often beer does a better job than wine in paring with food, like cheeses — everyone thinks wine and cheese were meant for each other, but actually beer does a better job pairing with most strong cheeses,” Chef Neuman says.
“In pairing food and beer, try to match the weight of the beer with the weight of the food. Try to find a balance between the two, and find complementary or contrasting flavors.”
Beer and Food Pairing Tip #1: Spicy foods with sweet, dark beers
Wednesday, May 20th, 2009New Orleans Chef Mary Sonnier is famous for her libations, so she was happy to offer this advice to anyone who wants to know what beer would guzzle best with their favorite meals.
Deschutes Brewery's Black Butte Porter.
“When pairing food with beer, most of the same basic principles apply,” Chef Sonnier says.
“You want to pair lighter foods with beers that have a lighter taste and heavier foods with full bodied beers. Spicy foods go great with beers that have a dark, sweeter taste.
“Last year at the Sagebrush Classic, they paired the Deschutes Black Butte Porter with our Duck and Andouille Gumbo. It was a perfect pairing. The two really matched up in flavor and depth.”