The BBQ Battle at Majid's was a victory.

Last Wednesday, March 6, the Curmudgeons attended an event at Majid's called the BBQ Battle. It was the brainchild of Stephen Dennison, whose multi-faceted skills at food and drink render him a concierge of hospitality.

BBQ Battle

Five Courses, Five Chefs
One Winner

Five Charities
For Dinner

The concept developed during discussions at the Louisville Restaurants Forum, with the idea being a contest among five chefs to concoct dishes with the common denominator of including something smoked. Before the dinner, Stephen listed the chefs and their chosen causes.

Mark Ford- Dare to Care. As a chef, he is passionate about the hungry in our community.

Anthony Lamas- Kosair Childrens Hospital. As a father, he champions the little ones in our lives.

Matt Durham- TBA

Stephen Dennison- APRON. Because we all walk together.

Brendan Mullaney- Red Cross. He believes in their cause for the greater global good.

After operating costs, the winner will receive 60% of the funds. The runners up will receive 10% each.

Stephen did the drink pairings, which were excellent. Following is Stephen's summary at the Forum. The Pastrami with Black & Blue Grass was my highest score, but then again, perhaps I was biased.

First, I should say that of all the events I've done over the years- this one is my sentimental favorite.

Once up, it ran like a dream- behind the scenes, the teams were teamworking amongst themselves, chattering like old friends, tasting each others food with nods of approval, etc. Silky smooth, as it should be.

At the tables, it was no different. You know you've thrown a good party if you approach the tables and there is laughter and an air of ease. People were having a good time. I really liked that aspect of having the chefs dine with the guests.

At the end, Chef Ford and Louisville Country Club took the prize. It was tight in the scoring- real tight.

First Course
Brendan Mullaney, Seafood Connection
Smoked Salmon Tacos
Berlucci Sparkling Rose, Italy

Second Course
Anthony Lamas, Seviche
Mofongo
The Progressive Greyhound (turns sour to sweet over time)

Third Course
Alicia Minteer, Personal Chef
Smoked Brisket Chimichurri
Castillo de Almansa, Garnacha Tintorera, Spain

Fourth Course
Stephen Dennison, Majid's
Cole Slaw- Napa Cabbage Wrap: Shrimp, Roasted Orange Pepper Aioli, Hot-Smoked Caviar
On the Boulevard (Lynn House's drink- bourbon, aperol, creme de cassis, lemon)

Fifth Course
Mark Ford, Louisville Country Club
Smoked Pastrami (I did taste this one and it was butter!)
NABC Black and Blue Grass

Eight Beer Fantasy recap by Shane Campbell.

Following is Shane Campbell's review of the Eight Beer Fantasy yesterday at Majid's. 


The Eight Beer Fantasy at Majid's on Sunday, January 29.


I can't say enough good things about this experience. It wasn't just an ideal venue and flawless presentation, but the careful thought placed into the pairings by mastermind Stephen Dennison. While some of the edibles were special for the occasion, they were extensions of what the kitchen usually prepares, and the beers are those on the everyday list at Majid's. Consequently, what was gleaned was very useful, as well as being delicious to learn.

---

I just returned from the Eight Beer Fantasy pairing at Majid's. For those of you who were at the Whiskey Roulette I would say that for me this actually topped that experience in terms of food/beverage/presentation. It was not as much fun though because you guys weren't there!

There was a full house for this one; I believe 22 - 24 people. Everyone was very social and there was a lot more cross discussion this time. Roger Baylor did a masterful job of describing the beer making process and how it applied to the different beers we were sampling. His colorful descriptions included personal anecdotes from his travels in Europe and elicited many comments from the attendees. Roger is a consummate communicator and a natural teacher.

Stephen, was again the polished entertainer and he went well beyond the Roulette experience this time with an impressive array of small plates. What a meal! We had deviled eggs with ham and salmon, giant shrimp cocktail, filet mignon with mushrooms, Persian chicken with goat cheese fritters. My favorite was the dessert dish; fresh strawberries with Frangelico crème. That paired with the Chokolat Stout was sublime.

Of course he created a couple of beer based cocktails that were icing on the cake. In fact, the final, a digestif, was quite amazing. It was so concentrated and complex that it was like tasting port wine for the first time. Stephen described so many steps in the process for making this wonderful drink that my eyes glazed over and Roger commented that types like Stephen these days are as much akin to molecular chemists as bar tenders. Throughout, Joey and Majid were a whirlwind of activity, keeping us supplied with each course. At the end, Stephen introduced Chef Brandon Lewis to a huge round of applause.

My thanks to Joey, Majid, Chef Brandon, RogerB, and StephenD for a most excellent beer pairing on a wonderful Sunday afternoon!

P.S. Roger is planning a special beer pairing with the Frenchman for March. He is very excited about this and as he talked about the French cuisine and how it would be paired with the biere de garde I couldn't help but get excited too. I hope some of you decide to cross over and indulge in this decadent feast.

P.P.S Stephen, the BBC Bourbon Barrel Stout, Fernet Branca, Espresso-Walnut Gomme is a signature drink! I really want another. Are you sure everything in that is legal?

The Eight Beer Fantasy at Majid's on Sunday, January 29.

Is this the first beer dinner of 2012?

I'm not completely sure about that, but it's the first one for me to take part, and so let me introduce the Eight Beer Fantasy, as devised the mixologist Stephen Dennison, and as copied from his posting on the Louisville Restaurants Forum.

---

Here's the menu, my friends. As always, I am open to suggestions. As we get closer, I will add some of the finer flourishes I am so fond of ... if you didn't catch it on the previous thread, Roger Baylor will be speaking on the craft of brewing. I will be addressing pairing techniques. And everyone will just be plain... discussing!

Appertif Cocktail: Sam Adams Imperial Double Bock Shandy- Domaine de Canton, Boker's Bitters


River City Pale Ale
Surf and Turf of Devilled Eggs- House Cured Salmon Belly and Crispy Pancetta


Rivertown Helles Lager
U-8 Shrimp Cocktail with Russian 'Potato Salad'


NABC Hoptimus Double IPA
Gorgonzolla Fondue with Filet Mignon and Mushroom 'Bourgogne Flavor'


Palate Cleanser: Jasmine/Lemon Granita


Upland Wheat
Persian Chicken Kabob with Sumac, Potato/Goat Cheese Fritter


BBC Nut Brown
Ash-E-Reshteh (Persian Whey Noodle Vegetable Soup,) Mir Poix Powder


Southern Tier Chocolate Stout
Mocha Pate', Creme Anglaise, Berries


Digestif Cocktail: BBC Bourbon Barrel Stout, Fernet Branca, Espresso-Walnut Gomme

With 3 oz pours, this brings the total imbibed to just over two drinks (because I'll be adding spirits to the cocktails.)


Price: $35, plus tax and gratuity


Sunday, January 29th at 2:30
Majid's
3930 Chenoweth Ln
502.618.2222