Apologies, because I am late in getting this link posted. In it, food and drink free-lancer Steve Coomes gets it right on the money, as usual, with testimony from the chef himself.
Chef Joshua Lehman leaving Bank Street Brewhouse for Ivor Chadkowski’s new Harvest, by Steve Coomes (http://www.insiderouisville.com/, April 1, 2011).
Showing posts with label Josh Lehman. Show all posts
Showing posts with label Josh Lehman. Show all posts
Thursday, April 07, 2011
"Chef Joshua Lehman leaving Bank Street Brewhouse for Ivor Chadkowski’s new Harvest."
Wednesday, March 30, 2011
Chef Josh's blind IPA tasting tonight during the Patio Party.
There's a Patio Party tonight at Bank Street Brewhouse: Patio Party with PA Project at Bank Street Brewhouse (Wed., March 30).
Chef Josh has been itching to have some fun with IPAs, so tonight beginning around 6:30 p.m., he'll be holding a comparative blind IPA tasting (while supplies last).
You'll pay a nominal fee to get samples of four IPA's, all of them "Imperial" or close to it: Bell's HopSlam, Founders Double Trouble, NABC Yakima and Three Floyds Dreadnaught. Identify them correctly, and Josh will reward you with a prize.
The Publican (me) is ineligible to enter. I know way too much already.
Bank Street Brewhouse bids a fond farewell to Chef Joshua Lehman …
... and other comings and goings at NABC, by Roger A. Baylor, co-owner and carnival barker.
Change is inevitable - except from a vending machine.
--Robert C. Gallagher
In the interest of keeping our friends, customers and followers fully informed about our progress in building a business, the New Albanian Brewing Company announces the following personnel comings and goings.
First, Joe Phillips, general manager at Bank Street Brewhouse offers a goodbye and two hellos (well, sort of).
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“Bank Street Brewhouse would like to express our best wishes to Chef Joshua Lehman, who soon will be departing NABC to pursue new adventures on the Louisville culinary circuit. His last day is Sunday, April 3. We’ve been happy to play a part in his dream of becoming an executive chef by the age of 30. Good luck, Josh!
“Our goals at Bank Street Brewhouse have not changed: We will continue to focus on growth, quality, and consistency with Chef Matthew Weirich, Sous Chef Bernie Collier and staff. You can look forward to many good things to come from your local brewery and downtown dining emporium.”
Joe Phillips, General Manager
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Speaking personally, and as old timer who remembers when Josh Lehman was born, I cannot thank him enough for proving conclusively that downtown New Albany can support finer dining, and by extension, illustrating in broader terms that fine dining with a craft beer underpinning (and not an extensive wine list) is a viable proposition financially as well as artistically.
Matt and Bernie are ready, eager and capable to step out from roles as understudies and continue the tradition of excellence established by Chef Josh. Thanks to both of them for their hard work, as well as to the extended kitchen staff.
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As an addendum, permit me to report these changes in the NABC brewery and on the NABC sales front.
Richard Atnip is NABC’s new sales manager for all of Indiana and Kentucky. Josh Hill has moved from Louisville sales into the two NABC breweries full-time as cellarman, responsible for duties including the bomber bottling at Bank Street Brewhouse and other matters as directed by director of brewing operations David Pierce, while also assisting brewer Jared Williamson at our Pizzeria & Public House brewery location.
Josh fills the now refashioned position recently vacated by Jesse Williams. Thanks to Jesse for all his contributions while at NABC.
Also, longtime NABC employee Jeremy Kennedy is moving into a technical support role, with responsibilities to include draft line cleaning, delivery, bottling and anything else that comes up. Eric Gray and Ben Minton remain on the job as beer managers at the Pizzeria and Public House. We’re in the final stages of reformatting the beer program there, so look for the new bottled list to be launched in early April.
RAB
Sunday, February 27, 2011
Thanks, Chef Josh: Praise for Bank Street Brewhouse in Louisville Magazine and Insider Louisville.
The February edition of Louisville Magazine contains a great review of Bank Street Brewhouse by freelance food writer Steve Coomes. You can read it here, on pages 72 & 73: Pub Grub Euro-Style.
He didn't stop there, also recently posting expanded ruminations on-line at Insider Louisville: Bank Street Brewhouse & Brasserie is well worth the drive to New Albany. It is an understatement of epic dimension to say that we appreciate these observations. Thanks go to the reviewer, and also to our staff on the ground, without whom none of it would be possible.
In my earlier interview for the Louisville Magazine piece, I had confided to Steve that the learning curve at Bank Street Brewhouse has been steep for ownership. I told him, "It's fair to say none of us knew how little we actually knew about this before we got into it."
Of course, I was primarily referring to Chef Josh Lehman's kitchen, the entity now consistently garnering rave reviews like these. It's been true for an expanded brewing operation, as well, but when it comes to beer, I personally stand on firmer ground even when the challenges seem huge.
That's why we're so proud of the work that Chef Josh and his team have done in that impossibly small galley space, and I'd like to recognize their efforts by quoting a few passages from the Insider Louisville shout-out:
Thanks to Steve Coomes, and thanks to Chef Josh.
He didn't stop there, also recently posting expanded ruminations on-line at Insider Louisville: Bank Street Brewhouse & Brasserie is well worth the drive to New Albany. It is an understatement of epic dimension to say that we appreciate these observations. Thanks go to the reviewer, and also to our staff on the ground, without whom none of it would be possible.
In my earlier interview for the Louisville Magazine piece, I had confided to Steve that the learning curve at Bank Street Brewhouse has been steep for ownership. I told him, "It's fair to say none of us knew how little we actually knew about this before we got into it."
Of course, I was primarily referring to Chef Josh Lehman's kitchen, the entity now consistently garnering rave reviews like these. It's been true for an expanded brewing operation, as well, but when it comes to beer, I personally stand on firmer ground even when the challenges seem huge.
That's why we're so proud of the work that Chef Josh and his team have done in that impossibly small galley space, and I'd like to recognize their efforts by quoting a few passages from the Insider Louisville shout-out:
... The Franco-Belgian-inspired foods coming from chef Joshua Lehman’s kitchen dispel any notions about a low-rent experience. Additionally, patrons here appreciate and understand the beer and the food; in other words, this isn’t a corner tavern pouring cheap, soulless lagers and serving pickled eggs from jars. It’s first and foremost a restaurant.
Since – as a critic – I’m supposed to taste multiple dishes in one visit, I don’t get to linger slowly over just one item, which in real life, I prefer to do. When next I return, I’ll do precisely that with the croque madame ($12), one of the most soul-satisfying ham, cheese and Blue Dog Bakery wheat slice striations I’ve ever eaten. (I recommend washing it down with a medium-hoppy ale) ...
... I rarely have specials when I’m eating for a review because there’s no assurance people reading that copy 45 days later will get to enjoy them. But Lehman’s specials on both nights sounded simply incredible. That this talented chef gets to exercise his creative muscle in this understated setting is a tribute to his bosses’ willingness to do something a bit daring. Costing $20 and up, they’re easily 50 to 100 percent higher than items on the standard menu. But based on my regrets over not being able to order any of them, I consider them a treat well worth trying.
Thanks to Steve Coomes, and thanks to Chef Josh.
Tuesday, February 01, 2011
Super Bowl Sunday at Bank Street Brewhouse: Asian Chicken Wings and to-go growlers.
Straight up, and as a prelude to what follows, kindly note that in the purest and most objective of senses, I believe that whenever Bank Street Brewhouse's Chef Josh Lehman has his Asian Chicken Wings on the menu, BSB is the place to go for wings -- in all of Kentuckiana.
Chef Josh has revealed that for the Super Bowl on February 6th, the BSB kitchen will be preparing Asian Chicken Wings for consumption both in-house, and carry-out. Not only that, but there'll be special Super Bowl pricing.
Your first dozen wings purchased on Super Bowl Sunday cost $9; nine is the total Super Bowl wins between the two teams, with the Green Bay Packers winning three, and the Pittsburgh Steelers six.
Each additional wing (after 12) will cost .45 cents apiece, this being Super Bowl XLV.
You must purchase the first dozen before the individual .45 cent wings can be purchased, and you are highly encouraged to call ahead for orders larger than two dozen.
If, like me, you're wondering why BSB's Asian Chicken Wings are so consistently good, here is Chef Josh's explanation.
Furthermore, if you ask me, the quality of chicken that Chef Josh uses is far above the local standard, and his wings are invariably plump, juicy and delicious.
Also on Sunday, don't forget that NABC's Bank Street Brewhouse is the only establishment in Floyd, Clark and Harrison counties (and points beyond in Southern Indiana) permitted to sell carry-out beer. The growlers should be going out the door quickly, and alongside those wings ... heavens. I might even be able to tolerate the idiotic commercials.
Chef Josh has revealed that for the Super Bowl on February 6th, the BSB kitchen will be preparing Asian Chicken Wings for consumption both in-house, and carry-out. Not only that, but there'll be special Super Bowl pricing.
Your first dozen wings purchased on Super Bowl Sunday cost $9; nine is the total Super Bowl wins between the two teams, with the Green Bay Packers winning three, and the Pittsburgh Steelers six.
Each additional wing (after 12) will cost .45 cents apiece, this being Super Bowl XLV.
You must purchase the first dozen before the individual .45 cent wings can be purchased, and you are highly encouraged to call ahead for orders larger than two dozen.
If, like me, you're wondering why BSB's Asian Chicken Wings are so consistently good, here is Chef Josh's explanation.
The chicken wings are brined for twenty four hours to impart moisture and flavor, deep fried, and then tossed in a mixture of hot chili sauce, sweet chili sauce, soy, sesame oil, ginger, coriander and rice wine vinegar.
Furthermore, if you ask me, the quality of chicken that Chef Josh uses is far above the local standard, and his wings are invariably plump, juicy and delicious.
Also on Sunday, don't forget that NABC's Bank Street Brewhouse is the only establishment in Floyd, Clark and Harrison counties (and points beyond in Southern Indiana) permitted to sell carry-out beer. The growlers should be going out the door quickly, and alongside those wings ... heavens. I might even be able to tolerate the idiotic commercials.
Friday, January 21, 2011
Chef Josh on frites in Velocity.
Bank Street Brewhouse's Josh Lehman is featured along with other Louisville frites makers.
Fries with flair: Pommes frites are sizzling in Louisville; Pommes frites are sizzling in Louisville, by Erin Keane (Velocity; Jan. 18, 2011)
Lehman's frites ... undergo a multistage process that begins with the whole potato itself, selected, rinsed and hand-cut to a squared-off ¾-inch with the wall-mounted fry cutter in the kitchen — no bags of frozen crinkle-cuts in his kitchen. Then he rinses the raw fries to get rid of some of the starch, which results in a more even golden color. Then they're deep-fried in oil heated to 325 degrees Fahrenheit, blotted with paper towels to remove excess grease, and fried again at 375 degrees to achieve the perfect crisp. The frites are then finished with fleur de sel, a French sea salt.
Tuesday, December 07, 2010
It's a Free Frites Fete from 2 - 4 p.m. this Saturday afternoon at Bank Street Brewhouse.
This Saturday (December 11), Chef Josh Lehman is soliciting your opinion with free samples of frites and sauces.
From 2:00 p.m. to 4:00 p.m., the Bank Street Brewhouse kitchen crew will offer guests free samples of frites in the form of an assortment: Different cuts of potatoes, different types of potatoes (russets, sweet, yukon gold) and different sauces for accompaniment, including the seven sauces currently on the menu, along with ten new ones (green curry, rosemary aioli, blue cheese, dill lime aioli,horseradish, hot chili, mango ketchup, peanut sauce and more).
Patrons are asked to vote for their favorite cuts, types and sauces.
But there's even more.
There will be frites fried in duck fat (which makes everything taste better), and also a special beer for the event.
Anyone care to guess where I'll be on Saturday?
From 2:00 p.m. to 4:00 p.m., the Bank Street Brewhouse kitchen crew will offer guests free samples of frites in the form of an assortment: Different cuts of potatoes, different types of potatoes (russets, sweet, yukon gold) and different sauces for accompaniment, including the seven sauces currently on the menu, along with ten new ones (green curry, rosemary aioli, blue cheese, dill lime aioli,
Patrons are asked to vote for their favorite cuts, types and sauces.
But there's even more.
There will be frites fried in duck fat (which makes everything taste better), and also a special beer for the event.
Anyone care to guess where I'll be on Saturday?
Thursday, July 29, 2010
Rosen on "Top Chefs" in Velocity.
Here's a good piece by Marty Rosen in Velocity about Louisville's ranking chefs, but let me tell you something: I'm admittedly biased, but I'll take our man Josh Lehman -- surely the top chef on this side of the river. You can enjoy his work only at Bank Street Brewhouse in downtown New Albany.
New Albanians, you have a great chef right here.
New Albanians, you have a great chef right here.
Talking with Top Chefs: Why is Louisville such a vibrant restaurant scene? The city's well-known kitchen magicians dish up their reasons.
Those of us who live and dine in Louisville believe that we live in one of the best dining cities in America. That's not to say that Louisville's scene is comparable in scale or scope with internationally renowned culinary centers like New York and Chicago, but that in terms of overall excellence and variety, Louisville's scene holds its own against any comparably sized — and many much larger — cities.
Wednesday, July 07, 2010
Chef Josh's Hidden Hill picnic menu and NABC beers on site.
This event continues to evolve. Yesterday, I posted this:
Saturday, July 10: Bob's and Rog's Excellent Beer Gardening Adventure, at Hidden Hill Nursery in Utica.
Subsequently, Chef Josh Lehman provided these contents of his picnic basket, priced a la carte, and told me there could be a few more items added to the menu.
Cold Asian Noodles with Peanut Sauce
Chicken Salad Sandwiches
Beet Salad with Goat Cheese and Orange
Watermelon Gazpacho
Fingerling Potato Salad with Bacon and Creme Fraiche
Samples and full pours (cash bar) of these NABC favorites will be there, too, along with a few growler surprises (think: Hoptimus):
Beak's Best
Community Dark
Elector
Mt. Lee
We're working on the text of the pairings. Thanks to the volunteers who'll be helping man the sampling stations on the grounds.
Saturday, July 10: Bob's and Rog's Excellent Beer Gardening Adventure, at Hidden Hill Nursery in Utica.
Subsequently, Chef Josh Lehman provided these contents of his picnic basket, priced a la carte, and told me there could be a few more items added to the menu.
Cold Asian Noodles with Peanut Sauce
Chicken Salad Sandwiches
Beet Salad with Goat Cheese and Orange
Watermelon Gazpacho
Fingerling Potato Salad with Bacon and Creme Fraiche
Samples and full pours (cash bar) of these NABC favorites will be there, too, along with a few growler surprises (think: Hoptimus):
Beak's Best
Community Dark
Elector
Mt. Lee
We're working on the text of the pairings. Thanks to the volunteers who'll be helping man the sampling stations on the grounds.
On Bastille Day, July 14, a 5-course French-inspired Biere de Garde dinner at Bank Street Brewhouse.
On Wednesday, July 14, the Bank Street Brewhouse will honor France’s national holiday, Bastille Day, with an exclusive five-course, fixed-price French menu prepared by Chef Josh Lehman and his intrepid kitchen staff.
As before, this year’s Bastille Day meal comes complete with flavors of French-brewed Bieres de Garde, as well as American craft versions of Northern France’s famous specialty style of malty, food-friendly ale.
In 2010, we’re adapting a changed Bastille Day format of a single-seating beer dinner, and pairing the beers with the food in an order yet to be determined as of this writing. The Publican will provide comments on the beers. Note that mussels and frites will be available on the 14th for those seeking a lighter bill of fare.
Advance reservations for Bastille Day are highly recommended, and can be made by calling 812-725-9585 or e-mailing steve@newalbanian.com. The price is $65 each, service non compris (not including service).
MENU
Passed hors d'oeuvres
Salad Lyonnaise -- Frisse Lettuce, Shallots, Lardons of Bacon, Poached Local Egg, Lemon Vinaigrette
Capriole Goat Cheese Soufflé -- Lemon , Thyme, Mornay Sauce
Bouillabaisse -- Lobster, Clams, Mussels, Fingerling Potatoes, Saffron Broth, Rouille
3-D Valley Farms Beef -- Gratin Potato, Roasted Shallots, Wild Mushrooms, Dijon Mustard Veal Stock Reduction
Chocolate Mousse -- Local Fruit, Pistachios, Basil
As before, this year’s Bastille Day meal comes complete with flavors of French-brewed Bieres de Garde, as well as American craft versions of Northern France’s famous specialty style of malty, food-friendly ale.
In 2010, we’re adapting a changed Bastille Day format of a single-seating beer dinner, and pairing the beers with the food in an order yet to be determined as of this writing. The Publican will provide comments on the beers. Note that mussels and frites will be available on the 14th for those seeking a lighter bill of fare.
Advance reservations for Bastille Day are highly recommended, and can be made by calling 812-725-9585 or e-mailing steve@newalbanian.com. The price is $65 each, service non compris (not including service).
MENU
Passed hors d'oeuvres
Salad Lyonnaise -- Frisse Lettuce, Shallots, Lardons of Bacon, Poached Local Egg, Lemon Vinaigrette
Capriole Goat Cheese Soufflé -- Lemon , Thyme, Mornay Sauce
Bouillabaisse -- Lobster, Clams, Mussels, Fingerling Potatoes, Saffron Broth, Rouille
3-D Valley Farms Beef -- Gratin Potato, Roasted Shallots, Wild Mushrooms, Dijon Mustard Veal Stock Reduction
Chocolate Mousse -- Local Fruit, Pistachios, Basil
BEER
Brasserie St. Germaine Page-24 Blanche (France; bottle)
Theillier La Bavaisienne Blonde (France; bottle)
Lost Abbey Avant Garde (USA; bottle)
Schlafly Biere de Garde (USA; 2009 bottle)
La Choulette 'Les Sans Culottes' (France; bottle)
NABC’s USA vs. Algeria – Maghreb Biere de Garde (USA; draft)
These Bieres de Garde will be paired with the courses in small portions. NABC’s draft Maghreb will be available throughout the evening for full pours, and additional bottles (varying quantities) of the preceding will be available for purchase at market prices, along with small quantities of other fine Bieres de Garde: Jenlain Ambrée French Farmhouse Ale, Jenlain Blonde Bière de Garde, Thiriez Blonde and Thiriez Extra. Naturally, NABC's lineup of house beers will also be on tap like always.
As a personal note, two previous Bastille Day dinners in conjunction with the late, lamented Bistro New Albany were among my favorite beer dinners ever, any place, any time. We at NABC are proud to revive and perpetuate the Bastille Day tradition in downtown New Albany.
Brasserie St. Germaine Page-24 Blanche (France; bottle)
Theillier La Bavaisienne Blonde (France; bottle)
Lost Abbey Avant Garde (USA; bottle)
Schlafly Biere de Garde (USA; 2009 bottle)
La Choulette 'Les Sans Culottes' (France; bottle)
NABC’s USA vs. Algeria – Maghreb Biere de Garde (USA; draft)
These Bieres de Garde will be paired with the courses in small portions. NABC’s draft Maghreb will be available throughout the evening for full pours, and additional bottles (varying quantities) of the preceding will be available for purchase at market prices, along with small quantities of other fine Bieres de Garde: Jenlain Ambrée French Farmhouse Ale, Jenlain Blonde Bière de Garde, Thiriez Blonde and Thiriez Extra. Naturally, NABC's lineup of house beers will also be on tap like always.
As a personal note, two previous Bastille Day dinners in conjunction with the late, lamented Bistro New Albany were among my favorite beer dinners ever, any place, any time. We at NABC are proud to revive and perpetuate the Bastille Day tradition in downtown New Albany.
Monday, January 18, 2010
Four courses and Old Lightning Rod: Ben Franklin would've been proud.
We met friends at Bank Street Brewhouse yesterday afternoon for pints of this year's Old Lightning Rod and the chance to partake of Chef Josh Lehman's four-course menu for Benjamin Franklin's birthday. Pictured above is turkey breast, with corn cake, applewood smoked bacon and cranberries, which followed soup, salad and potato cake, capping off a scale-tipping, Epicurean weekend for the Publican.
It is my understanding that patio wrapping will commence some time this week. Doing so will yield a protected, heated outdoor area as we navigate through the remaining cold weather months.
Friday, August 28, 2009
Chef Josh and his staff are the MVPs of Bank Street's first six months.
At the top is the "Scallops Provencal" whipped up on the spot for the missus Wednesday night at Bank Street Brewhouse (she's waiting for Solidarity's return to have a beer), and at bottom is a portion of savory duck -- on polenta, if memory serves.
As I've noted, we really didn't understand how off-the-chart we were being in proposing to pair a kitchen like Josh's (and sous chef Andrew Gunn's) with craft beer. Food this good is supposed to come with a wine list attached, right?
Not necessarily. Beer offers a wider range of pairing possibilities. All that's needed is a paradigm/propaganda shift.
Josh, Andy and the kitchen crew have been the undisputed MVPs of our first six months in business downtown. The beer/food consciousness is slowly seeping in, and now that the regular house beers are being brewed in back, and the roster of seasonals and specialties is being produced at Grant Line, I have this feeling that critical mass is just arond the corner.
Hats off to the kitchen crew!
Wednesday, July 23, 2008
"Pub Snacks, Revisited" is sold out.
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)
"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)
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:
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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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