Seems to me that there are a decent amount of chefs/cooks on here... Might help people looking for beer/food pairings to have a database for reference to figure out which one of us specializes in what... City: Chicagoland area Favorite style of beer: whatever the season dictates... but I mean, Imperial Reds, Wild Ales, Barrel Aged Stouts, and Barleywines if I really had to answer.... Favorite beer(s) (of the day): Hoppin Frog Barrel aged B.O.R.I.S, Boulevard Rye on Rye, Long Strange Tripel, and Saison-Brett, Jolly Pumpkin Madrugada Obscura, FFF Live A Rich Life, Haymarket Matthias DIPA, Lagunitas Red, Mikkeller Frelser Favorite brewery (top 5.....7....9?): Le sigh. 1. Boulevard 2. Southern Tier 3. Lagunitas 4. Hoppin Frog 5. Bells (hopslam, expedition, two hearted, best brown, hell-hath... can't argue, should probably be top 3 but I'm a buckeye and Bells is in Michigan) 6. Mikkeller 7. FFF (what can I say, their beer makes me think) Favorite type of food to cook: Real Mexican, Indian, Thai, Korean, BBQ, Bacon Favorite animal (cant say pig, that's a given): Duck, Sturgeon (sustainable... I swear) Favorite ingredient (of the moment/season): Best thing you've ever eaten: This is incredibly difficult... anything from Schwa, specifically meat-and-veg dessert, snail caviar, tuna-grapefruit-mango-truffle amuse, etc (www.schwarestaurant.com), cocoa-braised beef from Bon-Soiree, Swenson's double bacon cheeseburger (if you're in NW Ohio go right now, holy shit), Anything from the Next france 1920 menu, bourbon and burnt sugar praline ice cream Pairing that most blew your mind: Chicken Fried Duck hearts, Monks cafe flemish sour ale... Sourness cut right through THE HEART.... ha... ha.... of the dish, I actually laughed out loud (when I had it, not at that terrible pun). This may be cheesy but you never know, it could help some people out. I normally check BA on lunch break to see if anyone needs help pairing something, so this would help make my time on BA much more efficient. PS; If this has been done before and I didnt see it... I'm terribly sorry.
Great idea. I'm not a qualified chef but I have some training ad cooked professionally for a few years before moving onto other things. I'll throw my hat in the ring on the off chance I can be helpful. City: Brisbane, Australia Favorite style of beer: Most of them, although I'm particularly partial to traditional lambics. Favorite type of food to cook: Real Mexican, Italian, Vietnamese, Thai Favorite animal (cant say pig, that's a given): Pig. But besides pig, seafood and vegetables. Favorite ingredient of the season: Rock samphire, because I have some in the garden just now. A simple omelette with some witbier is my default brunch at the moment. Best thing you've ever eaten: Really fresh raspberries. Le Berger de Rocastin cheese. Cannelloni I had in Italy as a kid. Too many to list. Pairing that most blew your mind: Steak tartare and shoestring fries with a 2006 Boon Gueuze Mariage Parfait, a few months ago. So much to like. The salty fries as well as the lemon, capers and anchovies all found something to work with in the beer and vice versa. Hot and crunchy, cool and chewy, tart and funky - it felt like it was meant to happen.
Not a seasoned trained chef, although always wanted to be, but... hard life and low pay.. (sorry) not an insult to those who do it as a profession... I would love to... have taken up other culinary courses on occasion... Been cooking personally for love since I was 15... have worked in the food/service industry in the past. Top breweries (too many to mention) Founders Drie Fontinen Cantillon Hill Farmstead Het Anker Heller Trum Odell Anchorage Brewing company New Glarus Alpine I know I am leaving someone out. one of these is not better than the other City: Washington DC and surrounding area Favorite style of beer: See my Profile. Favorite type of food to cook: seafood (I know real generic, but it's brainless), American fast style Chinese food, hate the oven, love the gas range Favorite animal: for eating... pig, Cheseapeake blue crab, duck, goose, dark meat... Favorite ingredient of the season: rosemary, garlic (anytime), sea salt, clarified butter Best thing you've ever eaten: too many, Dongnae Pajon in Busan (Pusan), Red's Lobster roll in Wiscasett Maine, Parker rolls at Cityzen, Chat Palat at Rasika... Pairing that most blew your mind: Waiting on this one... but had plenty of fun ones, Tilquin Gueze and Chiconteaque oysters... I know I am missing something. A solid Belgian and moules and frites.
Awesome! Trained and working cook/chef here. Ive worked in the industry for 10 years, went to culinary school and usually take cooking classes whenever i travel out of the country. I recently took first place in a food/beer pairing contest on beerchow.com. Pork belly confit with a leipzeiger gose. City: Bellingham/Seattle Favorite style of beer: Geuze. I have been drinking less hype and more local lately Some favorites: aside from lambic and hype... adam, orval, awesome pale ales, chukanut pilsner, stone RIS, bourbon county stout, obsidian stout to name a couple favorite type of food to cook: simple seasonal, anything braised, one pot dishes, regional american, authentic mexican and occasionally fancy it up a bit. favorite animal: i hate to say it, but chicken. Im a sucker for a perfectly roasted whole chicken, theres nothing better to me. favorite ingredient of the season: asparagus, fresh wild salmon best thing ive ever eaten: always christmas dinner. homemade pasta from Granny and fresh dungeness Paring that most blew my mind...hmm, a chocolate/peanut butter mousse bar with cinnamon ice cream and bruleed banana with a parabola was right on.
Chef/ cook, philly. Loves wild ales, lambic, but a fan of everything. Passion for pork, charcuterie, cheese and pairings. Living and working in philly at a craft beer establishment I get to really live the dream.
I'm a pastry chef/baker, trained at Seattle Culinary Academy. I've been working in the industry for only a few years (finished pastry school in 2009). My passion is craft beer and dessert. Not merely pairings, but using craft beer as an ingredient is what drives me. The flavors are so complex, the possibilities are endless! City: Seattle Favorite Style of Beer: I can never choose this! I love the American IPA for drinking. Belgian wit, wild ale, english porter, and english barleywine are great choices for dessert. Some of my favorite beers: PtE, Boneyard Hop Venom, Epic Ales Solar Trans Amplifier, HotDog Adam, Boon Geueze, La Folie, Dissident, Parabola, St Bernardus Wit, Bigfoot Favorite type of food to cook: Ha. Dessert. See my blog for my recent recipe development (~ 2/month): http://beerfordessert.com
Killer dessert pairing right there. While in school, I did a griddled brioche with peanut butter and blackberry ice cream, banana Parisian gnocchi dusted in cinnimon with a stout sabayon. (Lion Stout) I got fucked with about the dessert gnocchi until people tasted it all together...
nice, the bananas were parisienned and bruleed. there was also a caramel pudding and chocolate "dirt". Your dessert sounds good and the stout sabayon is a good idea
Great idea Ex cook, signing in. I'm a homecook now. I find I enjoy cooking for family, friends, and myself more than working in a restaurant. I put on beer dinners at times, cook with beer, bake with beer, etc. City: Tulsa, OK Favorite Style: Complicated. Things I drink the most are pale ales, hefeweizens, saisons, and IPAs. Things I love the most are sours, barleywines, stouts, belgian strong ales, and old ales. Favorite Breweries: Boulevard, Sierra Nevada, Midnight Sun, Odell, New Beligum, Founders Favorite Style to cook: American and Mediterranean Favorite Animal: Pig, lamb, salmon (I love that fish) Favorite Ingredient: beer lol Best thing I've ever eaten: Peanut butter bacon thai burger. Lobster mac and cheese. Biscuits and gravy burger. Mussels in beer broth with some good, crusty bread. And almost anything Greek is a worldly experience for me as well. Best pairing I've tasted: Chipotle chocolate cake made with a black IPA with a smoked habanero goat cheese frosting paired with a black IPA. Insane. And I made it. lol As stated, I'm a homecook now. I write for a local paper/site doing reviews on pubs and food. I started a site a couple months ago too. Cooking/baking with beer, pairing with beer, recipes, reviewing good pubs and their food/beer selections, etc. Mainly simple cooking too that almost anyone can do. I don't really do "fancy". www.aleskitchen.com
I'm flipping through your site now. I will DEFINITELY be making the cured salmon and the blackberry barleywine coffee cake. I may actually make the coffee cake this weekend. Looks great.
I worked as a bartender at a nice restaurant, does that count? I also love to cook at home, make my own sausage and pâté, have a sous-vide water oven and I am building a wood fired pizza oven in my backyard. City: Colorado Springs Favorite style of beer: The usual suspects, Barleywine (especially barrel aged), big stouts, anything nicely complex and balanced, sours, anything I haven't tried before. Favorite beer(s) (of the day): I finally had a couple of -tion beers from Russian River, really liked all of them (Sanctification, Supplication, Consecration), I am also enjoying everything from Crooked Stave right now. I have a regular trading partner that always throws in IPA's from Alpine and I have yet to be dissapointed. I had HotD Adam during a recent trip to Oregon and it is probably the best beer I have had in the past year, really looking forward to trying Adam next to the two From the Wood varieties. Favorite brewery: Hometown: Trinity New kid on the block: Crooked Stave Never had a bad beer from them/readily available: Sierra Nevada, Stone, Deschutes Wish I could get more of: Cantillon, 3F, FFF, Midnight Sun, Anchorage, Founders, Bells, Surly... Favorite type of food to cook: simple, fresh, lots of veggies (my wife is a vegetarian), strange animal parts (I love bone marrow on toast ala Fergus Henderson, marinated bison heart...), bread. Favorite animal (cant say pig, that's a given): Duck, when they are on sale I buy 2 or 3, break them down and usually do some combination of, Duck Proscutto, cured and seared duck breasts, render the fat (great for potatoes in case you didn't know), make stock with the carcass, confit the legs, cassoulet and ravioli with the confit meat. Favorite ingredient (of the moment/season): Malted Barley, I have been listening to a lot of the homebrew chef and love the way he uses beer and beer ingredients. My most recent creation was a milk stout brulee. I steeped the specialty grains that you would use in a milk stout in actual milk, then used that liquid to make creme brulee. The best part was that I was able to cut down on the sugar in the recipe because of the sugar extracted from the grains so it was just a bit sweet with a nice complexity and a wonderful roasty character. Best thing you've ever eaten: I used to work at a restaurant called Hiroshi's so pretty much everything they make but the Hamachi Carpaccio, used to be a local fish called Moi that is out of this world. The Veal cheek is a close second. Pairing that most blew your mind: I was cooking some bacon as a component in my dinner and drinking Crooked Stave's Wild Wild Brett Green, a funky 100% brett beer with tons of hops, and as I snacked on the excess bacon, because there should always be a bit of excess bacon, the combo was fantastic. It reminded me of bleu cheese and bacon, except with the fresh citrus notes of a nice IPA.
That was you? Nice! And awesome job. I took second with the St Bernardus Abt12 Braised Beef Shanks. Second is first loser. lol
