Tag Archives: Thirsty Dog

ALS Beer Dinner Fundraiser

19 Oct

I’m coming up to the last few days before my ALS Beer Dinner Event goes down and things are getting down to the wire in a fun and slightly overwhelming way!  Luckily over the summer I secured awesomely generous donations from three incredible local Ohio microbreweries:  Thirsty Dog, Buckeye Brewing and Hoppin’ Frog.  These guys really blew me away with their donations, encouragement and enthusiasm not to mention they are my favorite Ohio microbreweries.

From Thirsty Dog: Raspberry Ale, Labrador Lager, Lunar Lager and Old Leghumper Porter

From Buckeye: Zatek Old Ale, 76 IPA, Old Mammoth Stout

From Hoppin’ Frog: Wee Heavy Scotch Red Ale, BORIS Oatmeal Impy

As for the menu, I’ve been striving for all local and all donated which is a little tough as it turns out but I’ve had some great feedback and donations from local businesses in terms of food donations and raffle prizes.  Sometimes I feel like I need a permanent assistant to follow me around while I dictate my insanely long To-Do Lists and navigate the web of email responses.  Luckily I have a great team of volunteers selling raffle tickets, helping prep food and awesome friends keeping my brain from becoming an addled mush.

To the meat of the issue, here’s why I’m doing this fundraiser: this dinner is for the benefit of Lou Gehrig’s Disease (aka Amytrophic Lateral Sclerosis) research. This is a cause I’ve supported for 5 years since the disease claimed my father. In memory of the 5th anniversary of his death, I thought he’d especially appreciate an event featuring our two favorite things, beer and food. Funds raised will go directly to Project ALS in the hopes that continued, proactive research will find a cure for this terminal, neuromuscular degenerative disease.

The event features a 5 course meal paired with samples of 9 different beers.  There will be a raffle where you can win prizes like a Pumpkin Beer gift basket donated by Rozi’s Wine and Liquor House, a custom made cake from local baker extraordinaire Liz Keeney, gift certificates to the Village Deli and Middle Ground, beer steins and a Kenyon blanket from the College Bookstore.

The Menu:

Fettunta

Grilled hot italian sausage with lemon and cilantro

Sweet potatoes Anna

Osso Bucco

Local cheese plate with local chocolates, Beckwith apples and cider

Mini BORIS pancakes with honey

*sorbet palate cleanser in between courses of Thirsty Dog’s Raspberry Ale

me and Poppie

the whole reason

Baby’s First Beer Dinner

6 Jul

A few weeks ago, I tried my hand at pairing an interesting beer list around a dinner prepared by a friend.  I knew my audience: 11 friends and some family, a few winos and some dedicated but uneducated hopheads.  The menu was a delicious hodge-podge: Cambodian chicken rice (details below), bbqed thick cut steaks, chickpea salad and for dessert crepes with homemade walnut frangipane.

To whet our appetites I started the diners off with a personal hop favorite, Bell’s Hopslam (only downside is the pricey nature of a 6-pack so go singles and mix it up with other hoppy friends like Thirsty Dog Hoppus Maximus, etc.).

Beer truly made its place known at our table and garnered the attention of everyone.  To compliment the juicy chargrilled steaks: Lakefront Organic ESB.  For the spicyness of both the Cambodian chicken rice and the chickpea salad a bottle of Saison Dupont Vielle Provision and a Cantillon Gueuze – the tartness of both played off the spicyness and citrus aspect complimented the ingredients of the salad well.  Dessert was incredibly rich and very sweet, so in order to pay respect to this classic French sweet I served up small doses of Nøgne Ø Imperial Stout.  LIke a shot of coffee as an aperatif, this brew is lavish but bitter enough to stand beside the crepe.  Hell, you could pour this over vanilla ice cream and call it a night.

CAMBODIAN CHICKEN RICE:

Saute in a large and decently deep skillet one large yellow onion and a large garlic clove in olive oil over medium heat

Over the sauteed onions and garlic toss in 3 large chicken breasts cut in bite size pieces

As soon as the chicken starts to turn from pink to white start coating the surface of the entire pan with turmeric, cayenne, ground or fresh shredded ginger and black pepper.  Alter the spice amount depending on your spice threshold.  Add in about a cup of fish sauce (you can find this around the soy sauce at any large grocery store) and half a bag of frozen or fresh peas.

At the same time you start the process of the chicken and spices, start making a few cups of white rice depending on how much or how little rice you want to eat with your creation.  Once this is prepared (the simplest way I’ve found is just taking another large skillet over medium heat, throwing in enough olive oil to coat the bottom of the pan.  Cook the rice until it starts to turn translucent around the edges and then start adding water, let it cook out and then add more until the rice is al dente).

Once the rice is complete turn back to your chicken stew and toss in a can of coconut milk and the rice and let simmer for about 5 minutes.  Serve up with some lime wedges and cilantro.

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