Chef & Brew 2013

Beer Bon Bons: flourless chocolate cake filled with salted caramel & topped in whipped chocolate ganache made with cherry reduction from Strange Brewing
Beer Bon Bons: flourless chocolate cake filled with salted caramel & topped in whipped chocolate ganache made with cherry reduction from Strange Brewing

Last week I attended my first Chef & Brew Festival. Though I had heard about it in the past, this was my first experience with the beer & small plates pairing event. This year’s Chef & Brew featured eighteen local breweries (with one from Utah) and restaurants:

Crooked Stave Artisan Beer Project Jay Leandro – Pub 17
Funkwerks Elise Wiggins – Panzano
Caution: Brewing Company Jensen Cummings – Slotted Spoon Meatball Eatery
TRiNiTY Brewing Jorel Pierce – Euclid Hall Bar and Kitchen
Breckenridge Brewery Chris Cina – Breckenridge
Prost Brewing Company Sean McGaughey – Opus Fine Dining & Aria Wine Bar
Strange Brewing Company Doug Mace – CY Steak
Wynkoop Brewing Company Darren Pusateri – Gallo di Nero
River North Brewery Joe Troupe – Lucky Pie
Wit’s End Brewing Company Rachel Kesley – WaterCourse Foods
Elevation Beer Company Mike Peshek – Lou’s Food Bar
Wasatch Brew Pub and Squatters Beers Robin Bar-On – Braun/Udi’s
Dry Dock Brewing Alex White – Jonesy’s Eat Bar
Epic Brewing Company Tom Coohill – Coohills
City Star Brewing Brandon Muncy – The Lobby
TRVE Brewing John Broening – Le Grand
Denver Beer Company John Little – Harman’s Eat & Drink
Renegade Brewing Company Tim Hefty – Renegade Publik House
Oatmeal Raisin Cookie Waffle with an orange zest & cilantro goat cheese (Watercourse)
Oatmeal Raisin Cookie Waffle with an orange zest & cilantro goat cheese (Watercourse)

This event was so much fun! As a vegetarian, there were only a handful of pairings I could try. So while this might not be the place to get full for those who don’t eat meat, those who do would thoroughly enjoy all of the booths. And I still had a wonderful night of sampling beers and some tasty, interesting vegetarian bites as well, such as the Beer Bon Bons (pictured at top) with Strange Brewing’s Cherry Kriek–my overall favorite! And the Oatmeal Raisin Cookie Waffle (above) from Watercourse with Wit’s End Super FLI P.A.

Cantaloupe & Chevre Salad with balsamic beet vinaigrette, watercress, and candied pecan crumbs by Renegade Publik House. Paired with Beetnik Beet Saison from Renegade.
Cantaloupe & Chevre Salad with balsamic beet vinaigrette, watercress, and candied pecan crumbs by Renegade Publik House. Paired with Beetnik Beet Saison from Renegade.

I definitely recommend Chef & Brew 2014 for anyone who likes beer & food pairings. It is a great opportunity to partake in all of the extremely thoughtful dishes & drinks that are put together by superb local restaurants and breweries. It is a great time full of unique food & excellent beer. If you attended this year I’m sure you’re already looking forward to the next one. And, if not, be sure to get it on your 2014 calendar!

Wood Cured Chai Stout Confit Duroc Pork Belly Over Potato Red Nectar Puree with Candied Hop Bacon Steak, by The Lobby
Wood Cured Chai Stout Confit Duroc Pork Belly Over Potato Red Nectar Puree with Candied Hop Bacon Steak, by The Lobby
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