Attend the Murphy Brothers Beer Harvest at Mrs. Murphy & Sons Irish Bistro on Thursday, Sept. 30. The Murphy brothers, James and Brian, along with beer experts from distributor Louis Glunz Beer Inc. will present, sample and field questions about 80 fall seasonal beers from more than 30 breweries worldwide, including Grimbergen, Porterhouse-Oyster Stout, Shlenkerla, Barley Island, Founders, Capital, Three Floyds, Great Lakes, Anchor, Spaten, Hofbrau, Chimay, Troubadour and Dogfish Head. Tickets are $25 per person. Space is limited. For reservations, call (773) 248-3905.
Mrs. Murphy & Sons Irish Bistro
3905 N. Lincoln Ave.
Chicago, IL 60613
When: Thursday, Sept. 30, 7 to 10 p.m.
Price: $25 per person
Event phone number: (773) 248-3905
Event Web site: www.irishbistro.com
Event contacts: James and Brian Murphy
Wednesday, September 8, 2010
Beers on the Lane
Beer experts from Louis Glunz Beer Inc. and many of the distributor's brewery partners will be on-hand to present and sample 24 award-winning Oktoberfest and other seasonal beers, on the 24 lanes of the 10pin Bowling Lounge, and to field questions. First-time event includes heavy appetizers, unlimited bowling and free shoe rental. Featured breweries to include: Anchor, Arcadia, Ayinger, Breckenridge, Capital, Chimay, Dogfish Head, Flossmoor Station, Flying Dog, Founders, Global Beer Network, Great Lakes, Hirter, Hofbrau Munchen, Lindemans, New Holland, North Coast, Orval, Samuel Smith, St. Sylvestre, Stiegl, Three Floyds, Unibroue and Westmalle. For reservations, call (312) 644-0100.
10pin Bowling Lounge
330 N. State St.
Chicago, IL 60654
When: Wednesday, Sept. 8, 7 to 10 p.m.
Price: $45 per person includes heavy appetizers, unlimited bowling and free shoe rental
Event phone number: (312) 644-0100
Event Web site: www.10pinchicago.com
Event contact: Patrick Spencer, 10pin Bowling Lounge
10pin Bowling Lounge
330 N. State St.
Chicago, IL 60654
When: Wednesday, Sept. 8, 7 to 10 p.m.
Price: $45 per person includes heavy appetizers, unlimited bowling and free shoe rental
Event phone number: (312) 644-0100
Event Web site: www.10pinchicago.com
Event contact: Patrick Spencer, 10pin Bowling Lounge
Tuesday, July 13, 2010
Casa De Puros cigar and Founders beer tasting
Casa De Puros offers suggested cigar and beer pairings, with cigars specially priced for the event, and complimentary samples of flagship craft beers from the award-winning Founders Brewing Co. in Grand Rapids, Mich. Among them: Dirty Bastard, a strong, dark ruby ale brewed with 10 varieties of imported malts; Centennial Indian Pale Ale, a complex flavorful ale with immense citrus accents, achieved by the abundance of dry hopping; Dry-Hopped Pale Ale, a medium-bodied beer with a distinctive floral hop aroma and refreshing citrus flavor; and, Porter, a robust beer with strong chocolate and caramel malt presence. Representatives from Casa De Puros and Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. will be on-hand to discuss the cigar and beer pairings and to field questions. To purchase tickets for $10 per person, which includes one complimentary cigar, stop in to Casa De Puros, or call (708) 725-7180. Tickets may also be available at the door.
Casa De Puros Cigar Lounge
7410 Madison St.
Forest Park, IL 60130
When: Thursday, July 22, 6 to 9:30 p.m.
Price: $10 per person (includes one complimentary cigar)
Event phone number: (708) 725-7180
Event website: www.casadepuroscigars.com
Event contact: Timothy Polk, managing partner, Casa De Puros
Casa De Puros Cigar Lounge
7410 Madison St.
Forest Park, IL 60130
When: Thursday, July 22, 6 to 9:30 p.m.
Price: $10 per person (includes one complimentary cigar)
Event phone number: (708) 725-7180
Event website: www.casadepuroscigars.com
Event contact: Timothy Polk, managing partner, Casa De Puros
Thursday, July 1, 2010
Stone Brewing vs. Three Floyds Brewing
"The Brawl to Settle it All"
On Saturday, July 17, 12 to 5 p.m.,The Tribes Alehouse hosts "The Brawl to Settle It All," the first ever bout between the heavy hitting beers of Munster, Ind.-based Three Floyds Brewing, voted #1 by Ratebeer, and Escondido, Calif.-based Stone Brewing Co., voted #1 by Beer Advocate. Representatives from both breweries will be on-hand to talk about their beers and field questions, and to pour seven rounds in this head to head tasting event. Participants will be invited to vote for their favorite beer in class after each round, and the brewery with the highest overall score will win a Championship Belt to display, along with bragging rights! Admission is $30 per person and includes seven rounds of brew and a commemorative glass. Limited Availability. Designated drivers will be admitted free, but must be registered. For reservations, call (815) 464-0248.
The Tribes Alehouse & Grill
11220 W. Lincoln Highway
Mokena, IL 60448
When: Saturday, July 17, 12 to 5 p.m.
Price: $30 per person (designated drivers admitted free, but must be registered)
Event phone number: (815) 464-0248
Event Web site: www.tribesalehouse.com
Event contact: Niall Freyne, Hops Peddler, The Tribes Alehouse & Grill
Monday, June 14, 2010
Great Lakes beer dinner at Wildfire Oakbrook
Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Cleveland-based Great Lakes Brewing Co., an environmentally and socially conscious brewer of award-winning, all-natural beer. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc. and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Homemade Perogies & Kielbasa and Great Lakes Burning River Pale Ale; Stacked Wedge Salad and Great Lakes Commodore Perry IPA; Crispy Walleye Pike and Great Lakes Dortmunder Gold Lager; Shepherd's Pie and Great Lakes Elliott Ness Amber Lager; and, Bittersweet Chocolate Cake and Great Lakes Edmund Fitzgerald Porter. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523
When: Monday, June 14, 2010 - 6:30 p.m. Reception; 7 p.m. Dinner
Price: $40 per person (plus tax and gratuity)
Event phone number: (773) 398-6960
Event Web site: www.wildfirerestaurant.com/oakbrook
Event contact: Brad Wermager, Wildfire Wine & Spirits Director
Recipes featuring Flying Dog ales
Quite a few Flying Dog mutts have culinary backgrounds. And when their love for food and beer come together, the result is (usually) pretty damn tasty. Brewer and cellarman Larry Pomerantz designed these two recipes.
Doggie Style Mac 'n Cheese
Serves 4
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon powdered mustard
12 ounces Flying Dog Doggie Style Classic Pale Ale
8 ounces heavy cream
1 cup milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded, divided
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko breadcrumbs
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard, and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the Classic Pale Ale, cream, milk, onion, bay leaf and paprika. Simmer for 10 minutes, and remove the bay leaf.
4. Temper in the egg by mixing a spoonful of the warm sauce mixture into a bowl with the egg to slowly warm the egg without curdling the egg. Then add the warmed egg mixture back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Topping: Melt the butter in a saute pan, and toss the breadcrumbs to coat.
6. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Enjoy along side a cool pint of Doggie Style Classic Pale Ale.
Bitch 'n Chips with Raging Bitch
Serves 13 (6 oz. portions)
6 cups flour
3 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
36 ounces (3 bottles) Flying Dog Raging Bitch 20th Anniversary Belgian-Style IPA
5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
Cornstarch, for dredging
Whole potatoes, as needed (for French fries)
1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep fryer or pan to 350 degrees F.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.
Homemade French Fries:
1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees F.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees F, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees F.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.
12. According to Larry, all must be served with plenty of Raging Bitch.
Doggie Style Mac 'n Cheese
Serves 4
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon powdered mustard
12 ounces Flying Dog Doggie Style Classic Pale Ale
8 ounces heavy cream
1 cup milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded, divided
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko breadcrumbs
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard, and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the Classic Pale Ale, cream, milk, onion, bay leaf and paprika. Simmer for 10 minutes, and remove the bay leaf.
4. Temper in the egg by mixing a spoonful of the warm sauce mixture into a bowl with the egg to slowly warm the egg without curdling the egg. Then add the warmed egg mixture back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Topping: Melt the butter in a saute pan, and toss the breadcrumbs to coat.
6. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Enjoy along side a cool pint of Doggie Style Classic Pale Ale.
Bitch 'n Chips with Raging Bitch
Serves 13 (6 oz. portions)
6 cups flour
3 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
36 ounces (3 bottles) Flying Dog Raging Bitch 20th Anniversary Belgian-Style IPA
5 pounds firm-fleshed whitefish (tilapia, pollock, haddock, or cod), cut into 1-ounce strips
Cornstarch, for dredging
Whole potatoes, as needed (for French fries)
1. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper and Old Bay seasoning.
2. Whisk in the beer until the batter is completely smooth and free of any lumps.
3. Refrigerate for 15 minutes. (Note: The batter can be made up to 1 hour ahead of time.)
4. Heat oil in deep fryer or pan to 350 degrees F.
5. Lightly dredge fish strips in cornstarch.
6. Working in small batches, dip the fish into batter and immerse into hot oil.
7. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
8. Drain the fish.
9. Serve with malt vinegar.
Homemade French Fries:
1. Use a mandolin slicer with a wide blade, slice the potatoes with the skin on.
2. Place in a large bowl with cold water.
3. Heat fryer to 320 degrees F.
4. Drain potatoes thoroughly, removing any excess water.
5. When oil reaches 320 degrees F, submerge the potatoes in the oil.
6. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy.
7. Remove from oil, drain, and cool to room temperature.
8. Increase the temperature of the oil to 375 degrees F.
9. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes.
10. Remove and drain on roasting rack.
11. Season with kosher salt.
12. According to Larry, all must be served with plenty of Raging Bitch.
Thursday, April 29, 2010
Three Floyds beer dinners at Wildfire Oakbrook and Wildfire Glenview
Wildfire executive chef Larry Donahue and chef Paul Guerrero brew up a five-course meal paired with beers from Three Floyds Brewing Co., a small artisanal craft brewery in Munster, Ind., at Wildfire Oakbook on Monday, May 10, 6:30 p.m., and at Wildfire Glenview on Wednesday, May 19, 6:30 p.m. Guest speaker Jennifer Faulk of Lincolnwood, Ill.-based distributor Louis Glunz Beer Inc., and a member of the Glunz Beer Culinary Council, will share their insights into the beer and food pairing trend. The menu includes Beer Battered Crawfish and Three Floyds Pride & Joy; Baked Goat Cheese & Arugula Salad and Three Floyds Dreadnaught; Bacon Wrapped Boneless Pork Chops and Three Floyds Alpha King; Blackened Filet Medallions & Shrimp and Three Floyds Robert the Bruce; and Meyer Lemon Meringue Tart and Three Floyds Gumballhead. Space is limited. For reservations, call Brad Wermager at Wildfire, (773) 398-6960.Wildfire Oakbrook
232 Oakbrook Center
Oakbrook, IL 60523
When: Monday, May 10, 6:30 p.m. (reception), 7 p.m. (dinner)
Price: $40 per person (plus tax and gratuity)
Event phone number: (773) 398-6960
Event Web site: www.wildfirerestaurant.com/oakbrook
Event contact: Brad Wermager, Wildfire Wine & Spirits
Wildfire Glenview
1300 Patriot Blvd.
The Glen Town Center
Glenview, IL 60026
When: Wednesday, May 19, 6:30 p.m. (reception), 7 p.m. (dinner)
Price: $40 per person (plus tax and gratuity)
Event phone number: (773) 398-6960
Event Web site: www.wildfirerestaurant.com/glenview
Event contact: Brad Wermager, Wildfire Wine & Spirits
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