I've received notice from Josh and Andy that the coming Monday's beer dinner is fully subscribed:
"We have reached capacity for this dinner. Right now we have 50 people on the list and we still have people calling. We are still taking names and numbers for a waiting list in case of any cancellations. Thanks so much for letting us do this again."
So, I'm looking for a big crowd and a great gig on the 28th ... and thanks to everyone for your support.
Note that in deference to the bustle of the beer dinner evening, we'll be holding off on Dogfish Head Off-Kilter Sixers week until the following day, Tuesday the 29th.
If you'll be attending Pub Snacks, Revisited ... or if you want to see what you're missing ... here is the menu with pairings. We think there'll be a "parting glass" as well. Isn't there always?
Menu
Soup & Sandwich
Heirloom tomato bisque, cucumber, brioche grilled cheese
~NABC Saison
Mussels
Ginger, tamarind, coconut milk
~NABC Phoenix Kentucky Komon
Peach Pizza
Whole wheat crust, italian sausage, tellagio cheese
~NABC Elector (Imperial Red Ale)
Soft Pretzel
Gruyere, Jalepeno
~NABC Elsa Von Horizon Imperial Pilsner
Corn Dog
Duck sausage, Sweet Corn Mustard
~NABC Old Lightning Rod (Colonial Strong Ale)
Smore
Smoked Marshmallows, Graham Cracker, Spicy Chocolate
~NABC Jasmine the Mastiff (Sweet Stout)
Showing posts with label Andy McCabe. Show all posts
Showing posts with label Andy McCabe. Show all posts
Wednesday, July 23, 2008
Sunday, July 20, 2008
"Pub Snacks, Revisited" gets some love from the C-J ... seats still available.
Next Monday (July 28) is "Pub Snacks, Revisited" -- another NABC beer and food pairing (follow this link for booking information). Over the past weekend, we got some coverage by Steve Coomes of the Courier-Journal:
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Rich O's dinner pairing craft brews and classic foods
When LeRelais sous chef Joshua Lehman last did a beer and food pairing dinner, he based the brew choices on the food. When he does it again July 28 (6:45 p.m.) at Rich O's Public House (3312 Plaza Drive, New Albany), the beers -- all crafted by the New Albanian Brewing Co. -- will take precedent.
"We're tweaking our menu to match the beers' flavor," said Lehman, who will cook the $50 per-person, all-inclusive meal with pastry chef Andrew McCabe.
The menu includes gourmet twists to simple foods such as corn dogs, pizza, pretzels and even s'mores. "We're making pretzels from scratch and smoking marshmallows for the s'mores. And I've never even made corn dogs until now."
A sampling of the evening's menu: mussels steamed in coconut milk paired with NABC Phoenix Kentucky Komon; peach pizza with Italian sausage and Tellagio cheese paired with NABC Elector; a soft pretzel with gruyere and jalepeno paired with NABC Elsa Von Horizon Imperial Pilsner; and corn dog with duck sausage and sweet corn mustard paired with NABC Old Lightning Rod.
---
Rich O's dinner pairing craft brews and classic foods
When LeRelais sous chef Joshua Lehman last did a beer and food pairing dinner, he based the brew choices on the food. When he does it again July 28 (6:45 p.m.) at Rich O's Public House (3312 Plaza Drive, New Albany), the beers -- all crafted by the New Albanian Brewing Co. -- will take precedent.
"We're tweaking our menu to match the beers' flavor," said Lehman, who will cook the $50 per-person, all-inclusive meal with pastry chef Andrew McCabe.
The menu includes gourmet twists to simple foods such as corn dogs, pizza, pretzels and even s'mores. "We're making pretzels from scratch and smoking marshmallows for the s'mores. And I've never even made corn dogs until now."
A sampling of the evening's menu: mussels steamed in coconut milk paired with NABC Phoenix Kentucky Komon; peach pizza with Italian sausage and Tellagio cheese paired with NABC Elector; a soft pretzel with gruyere and jalepeno paired with NABC Elsa Von Horizon Imperial Pilsner; and corn dog with duck sausage and sweet corn mustard paired with NABC Old Lightning Rod.
Wednesday, July 09, 2008
"Pub Snacks, Revisited" -- another NABC beer and food pairing, coming Monday, July 28.
Can it have been eight months since Josh Lehman and Andrew McCabe wowed us with the Creative Costume beer dinner?
"Creative Costume" beer dinner review: Multiple thumbs up.
They're back, and another innovative food and beer pairing will take place in Prost on Monday, July 28. It's called Pub Snacks, Revisited, and is intended to definitively answer the question of what beer best accompanies smores, anyway?
As an added bonus, the 28th also kicks off Dogfish Head Off-Kilter Sixers week.
Here are the facts:
---
Pub Snacks, Revisited
A New Albanian Brewing Company (NABC) beer & food pairing, featuring Sous Chef Joshua Lehman and Pastry Chef Andrew McCabe, both of Le Relais Restaurant.
Rich O’s Public House
3312 Plaza Drive
New Albany, Indiana 47150
At Prost, the special events wing
Monday, July 28th ~ 6:45 p.m.
$50 per person ~ all inclusive, Reservations taken in advance at Rich O’s Public House or by phone:
(502) 939-6734– ask for Andrew
(812) 989-2321 – ask for Josh
Menu
Soup & Sandwich
Heirloom tomato bisque, cucumber, brioche grilled cheese
~NABC Saison
Mussels
Ginger, tamarind, coconut milk
~NABC Phoenix Kentucky Komon
Peach Pizza
Whole wheat crust, italian sausage, tellagio cheese
~NABC Elector (Imperial Red Ale)
Soft Pretzel
Gruyere, Jalepeno
~NABC Elsa Von Horizon Imperial Pilsner
Corn Dog
Duck sausage, Sweet Corn Mustard
~NABC Old Lightning Rod (Colonial Strong Ale)
Smore
Smoked Marshmallows, Graham Cracker, Spicy Chocolate
~NABC Jasmine the Mastiff (Sweet Stout)
"Creative Costume" beer dinner review: Multiple thumbs up.
They're back, and another innovative food and beer pairing will take place in Prost on Monday, July 28. It's called Pub Snacks, Revisited, and is intended to definitively answer the question of what beer best accompanies smores, anyway?
As an added bonus, the 28th also kicks off Dogfish Head Off-Kilter Sixers week.
Here are the facts:
---
Pub Snacks, Revisited
A New Albanian Brewing Company (NABC) beer & food pairing, featuring Sous Chef Joshua Lehman and Pastry Chef Andrew McCabe, both of Le Relais Restaurant.
Rich O’s Public House
3312 Plaza Drive
New Albany, Indiana 47150
At Prost, the special events wing
Monday, July 28th ~ 6:45 p.m.
$50 per person ~ all inclusive, Reservations taken in advance at Rich O’s Public House or by phone:
(502) 939-6734– ask for Andrew
(812) 989-2321 – ask for Josh
Menu
Soup & Sandwich
Heirloom tomato bisque, cucumber, brioche grilled cheese
~NABC Saison
Mussels
Ginger, tamarind, coconut milk
~NABC Phoenix Kentucky Komon
Peach Pizza
Whole wheat crust, italian sausage, tellagio cheese
~NABC Elector (Imperial Red Ale)
Soft Pretzel
Gruyere, Jalepeno
~NABC Elsa Von Horizon Imperial Pilsner
Corn Dog
Duck sausage, Sweet Corn Mustard
~NABC Old Lightning Rod (Colonial Strong Ale)
Smore
Smoked Marshmallows, Graham Cracker, Spicy Chocolate
~NABC Jasmine the Mastiff (Sweet Stout)
Tuesday, October 30, 2007
"Creative Costume" beer dinner review: Multiple thumbs up.
On Monday night, NABC hosted the Creative Costume of American Artisan Ales, a beer and food pairing conjured by chefs Josh Lehman and Andrew McCabe. It was the first time that a beer dinner of such complexity has been attempted in Prost, our banquet room, and you had to see it to believe it.
A mobile kitchen was parked outside the rear door, and an improvised prepping and serving area appeared between it and the dining room. From the prep area, you could hear the humming of a portable generator, and with uniformed personnel dashing in and out, the scene was somewhat reminiscent of the mess tent on television’s M*A*S*H.
Rest assured that chipped beef and shingles were nowhere in sight.
Both Josh and Andy (Sous Chef and Pastry Chef, respectively) work at Louisville’s Le Relais Restaurant, a bastion of French cuisine that has long been one of the city’s finer tables. I consider Josh and Andy to be among the city’s Young Turks in the culinary sense. They’re trained, ambitious and talented, and not long from now, they’ll no longer be working for others, but rather looking for their own opportunities to shine.
When their solo flights finally come, I hope their kitchens are near my place of residence.
One might be tempted to characterize Monday evening’s smashingly successful meal as akin to the first wobbly steps of a newborn, yet nothing could be further from the truth, because the dinner was exhaustively planned and professionally staged in every sense. Having observed their idea from conception through maturation, I never really doubted that the food, drink and service would be worthy. At the same time, I was interested in seeing how the duo would respond to the logistics of mounting a fine dining experience at a place that isn’t generally confused with those local eateries that boast white table cloths.
Which is to say that Andy and Josh were forced to improvise every step of the way, and with the assistance of NABC’s special event coordinator Reva Hagedorn and a hand-picked team of helpers, not a step was missed. On the night of the dinner, several technical glitches occurred, and these were handily sidestepped. The chefs kept their cool, and it was impressive.
Just as impressive to me were the spot-on beer and food pairings, and I can say without a trace of exaggeration that I’ve seldom, if ever, tasted better. Like I said, they did their homework. Here, again, is Monday’s menu, with a few comments:
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
JP's Belgian Wit variation is restrained by the brewery's funky standards. It isn't bad to go easy on the coriander. Only lightly acidic, quenching, and appropriate with the mellow spicing of the broth. Scallops? I can eat them all day long.
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
The key element here is the carmelized essence of brown sugar in DH's ale, and the way is perfectly complements the autumnal combination of pumpkin, bacon and apple.
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
With more than six months of cellaring, Thunderfoot's cherry is coming back out. There's a hint of vanilla from the oak chips. This pairing was tenuous, but successful. The beer threatened to overwhelm the tasty duck, falling just shy of that, while still leaving the impression that it was a glass of Port and not beer. I liked it. Some taste buds may have been stunned.
Intermezzo
*New Glarus Unplugged Enigma*
Thanks to Brandon, we had a true rarity a as a mid-meal palate cleanser. To the customary glory of New Glarus's cherry beer can be added a hint of Brett and oak. Wonderful.
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Have you noticed a propensity for funky yeasts and barrels? Ommegeddon's dry and peppery Saison character was enhanced by a touch of the funk, and the result was a flavorful modification of a nutty and herbal cheese, with the added sweet nip of honey. Delicious. However, the true contest was yet to come: Mighty Hoptimus versus an equally monolithic Mont St. Francis cheese, the former young, assertive and laden with hops, the latter aged, rich, textured and wonderfully stinky. I was reminded of a sumo match fought to a sweaty draw. I can still taste it.
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Yet another barrel modified beer, this time a Tripel, not the more often seen stout, and thankfully so; it isn't hard to imagine the fruitiness of the beer with a subtle layer of bourbon smoothness pairing with pear ... and caramel. I had the advantage of tasting it, though.
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Not yet officially released, a hugely malty closer with nary a hop in sight.
Congratulations to Josh and Andy for a job well done. We hope to have them back soon. Verily, it was the finest meal ever served between NABC's walls ... now, what does one do for an encore?
A mobile kitchen was parked outside the rear door, and an improvised prepping and serving area appeared between it and the dining room. From the prep area, you could hear the humming of a portable generator, and with uniformed personnel dashing in and out, the scene was somewhat reminiscent of the mess tent on television’s M*A*S*H.
Rest assured that chipped beef and shingles were nowhere in sight.
Both Josh and Andy (Sous Chef and Pastry Chef, respectively) work at Louisville’s Le Relais Restaurant, a bastion of French cuisine that has long been one of the city’s finer tables. I consider Josh and Andy to be among the city’s Young Turks in the culinary sense. They’re trained, ambitious and talented, and not long from now, they’ll no longer be working for others, but rather looking for their own opportunities to shine.
When their solo flights finally come, I hope their kitchens are near my place of residence.
One might be tempted to characterize Monday evening’s smashingly successful meal as akin to the first wobbly steps of a newborn, yet nothing could be further from the truth, because the dinner was exhaustively planned and professionally staged in every sense. Having observed their idea from conception through maturation, I never really doubted that the food, drink and service would be worthy. At the same time, I was interested in seeing how the duo would respond to the logistics of mounting a fine dining experience at a place that isn’t generally confused with those local eateries that boast white table cloths.
Which is to say that Andy and Josh were forced to improvise every step of the way, and with the assistance of NABC’s special event coordinator Reva Hagedorn and a hand-picked team of helpers, not a step was missed. On the night of the dinner, several technical glitches occurred, and these were handily sidestepped. The chefs kept their cool, and it was impressive.
Just as impressive to me were the spot-on beer and food pairings, and I can say without a trace of exaggeration that I’ve seldom, if ever, tasted better. Like I said, they did their homework. Here, again, is Monday’s menu, with a few comments:
Seared Diver Scallops
Orange Ginger Broth
*Jolly Pumpkin Calabaza Blanca*
JP's Belgian Wit variation is restrained by the brewery's funky standards. It isn't bad to go easy on the coriander. Only lightly acidic, quenching, and appropriate with the mellow spicing of the broth. Scallops? I can eat them all day long.
Heirloom Pumpkin Soup
Applewood Smoked Bacon & Granny Smith Apple
*Dogfish Head Indian Brown Ale*
The key element here is the carmelized essence of brown sugar in DH's ale, and the way is perfectly complements the autumnal combination of pumpkin, bacon and apple.
Muscovy Duck Breast
Carrot Mousse, Caramelized Onion Duck Confit Bread Pudding, Duck Stock Reduction
*NABC Thunderfoot*
With more than six months of cellaring, Thunderfoot's cherry is coming back out. There's a hint of vanilla from the oak chips. This pairing was tenuous, but successful. The beer threatened to overwhelm the tasty duck, falling just shy of that, while still leaving the impression that it was a glass of Port and not beer. I liked it. Some taste buds may have been stunned.
Intermezzo
*New Glarus Unplugged Enigma*
Thanks to Brandon, we had a true rarity a as a mid-meal palate cleanser. To the customary glory of New Glarus's cherry beer can be added a hint of Brett and oak. Wonderful.
Local Artisan Cheese
-Capriole Juliana
Porcini Mushroom Honey
*Ommegang Ommegeddon*
-Capriole Mont St. Francis
Rosted Yellow Beet, Red Beet Compote
*NABC Hoptimus*
Have you noticed a propensity for funky yeasts and barrels? Ommegeddon's dry and peppery Saison character was enhanced by a touch of the funk, and the result was a flavorful modification of a nutty and herbal cheese, with the added sweet nip of honey. Delicious. However, the true contest was yet to come: Mighty Hoptimus versus an equally monolithic Mont St. Francis cheese, the former young, assertive and laden with hops, the latter aged, rich, textured and wonderfully stinky. I was reminded of a sumo match fought to a sweaty draw. I can still taste it.
Pear Streusel Cake
Vanilla Ice Cream, Caramel
*Allagash Curieux*
Yet another barrel modified beer, this time a Tripel, not the more often seen stout, and thankfully so; it isn't hard to imagine the fruitiness of the beer with a subtle layer of bourbon smoothness pairing with pear ... and caramel. I had the advantage of tasting it, though.
Parting Glass
Cask conditioned *NABC Malcolm's Old Setters Ale*
Not yet officially released, a hugely malty closer with nary a hop in sight.
Congratulations to Josh and Andy for a job well done. We hope to have them back soon. Verily, it was the finest meal ever served between NABC's walls ... now, what does one do for an encore?
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