Archives for October 2015

My Trip to GABF 2015

On September 23-27, I traveled to Denver, Colorado with F and 3 friends to experience the Great American Beer Festival. This annual festival at the Colorado Convention Center is the largest public tasting event of American beer, and also is a competition where breweries big and small compete to win medals. If you are an enthusiast of beer, this is probably on your bucket list.
Other brewery booths of GABF 2015 - Fate Other brewery booths of GABF 2015 - Left Hand Brewing
There are multiple sessions during the 3 day festival, and we had tickets to the Saturday session. However, even before entering the convention hall, my friends and I had an incredible time visiting and sampling various breweries of Denver, as well as bars of Denver many of who were having adjacent special beer tappings in honor of GABF. Even without a ticket to GABF itself, you can have a great experience just with all the events around it.

I have several blog Travel Tuesday posts planned about this beer vacation aka beercation. I will start with this post of my thoughts first on the session of GABF 2015 I attended and what my experience was like as a first-timer and as a girl who enjoys beer, but by no means is a beer expert.

  1. Control Yourself. Since this festival offers more than 3,500 beers, there is no way you can taste everything, even while sharing your sample pours and pouring some tastes out after a few small sips during your few hours of your session if it’s not above a certain “good” threshold. Otherwise, you will lose your palate and your sobriety.
    Some beer booths poured from kegs, other from cans or bottles like here where we tried Elevation Beer Co's Oil Man, an Imperial Stout aged in Bourbon Barrels, and Senorita a Horchata Imperial Porter, both of which are seasonal releases A taste from Flossmoor Station Brewing
    Some beer booths poured from kegs, other from cans or bottles like here where we tried Elevation Beer Co‘s Oil Man, an Imperial Stout aged in Bourbon Barrels, and Senorita a Horchata Imperial Porter, both of which are seasonal releases. We also had tastes from Flossmoor Station Brewing Co of their Barrel Aged Shadow of the Moon Imperial Stout, Barrel Aged Pullman Reserve, and Electric Line saison with caramelized lemon peel and rosemary
  2. Making  a sampling plan gives you focus. Before the day of our session, I had already glanced at the list of beers and decided that I wanted to focus on 2 of my favorite types of beers- barrel aged beers and sour beers. After coming in one hour early to wait in line, I had a paper copy of the book and the map now too of the individual locations of the breweries and their booth number. I then went in and started circling specific booth numbers on the map. This was better than the GABF app which only showed me areas to help me really located where to go.
    No one is behind us as we get in line 1 hour before the doors open for GABF Saturday session 45 minutes later, 15 minutes until the doors open, and we have a queue of rows behind waiting to join us for GABF 2015 45 minutes later, 15 minutes until the doors open, and we have a queue of rows behind waiting to join us for GABF 2015 The music of the Centennial State Pipes and Drums that are playing to greet the GABF attendees as they enter
    We got in line at 11ish am, 1 hour before the doors would open for our Saturday session. This is what it looked like at that time (we were in row 2)… and 45 minutes later. It was pretty exciting when we could go (we were let in one row at a time) as the music of the Centennial State Pipes and Drums played to greet us GABF attendees as we enterMarking the booths we wanted to visit specifically by number helped us

    1. Narrow down and set priority order of the areas we would go to based on how many beers in that location we had marked as interesting, but
    2. Gave us better focus in finding the breweries since I knew the booth numbers to go directly to them in the last hour when we realized we were in the final countdown and couldn’t meander down area aisles anymore.
    3. If there are certain breweries and beers you really really want to try, mark them so you know exactly where they are and you can get to them. We knew from our markings that we would spend a lot of time in the Brewer’s Hall, and that our first stop was going to be for Samuel Adams Utopias.
      First drink of GABF 2015 - we head towards the Samuel Adams booth to try Utopias
  3. Have a set meeting spot. Even though we came as a group of 5, we broke up into smaller groups based on our interests – and we knew ahead of time that we would meet by the Big Blue Bear (aka I See What You Mean). Within my smaller group of F and I, we would agree on a specific spot to stand in an aisle to meet back and, we would divide up temporarily to get our individual beers, and then meet back at that same spot to share our beers. We never left each other without an agreed verbal “meet back here.” Sure, you could say you have phones and texting, but you never know what your battery life, or the signal, may be like.
    I See What You Mean - a 40-foot blue bear art sculpture at the Colorado Convention Center I See What You Mean - a 40-foot blue bear art sculpture at the Colorado Convention Center I See What You Mean - a 40-foot blue bear art sculpture at the Colorado Convention Center
  4. Bring an external battery for your phone. I got a dual external battery charger so that both of us could charge our phones whenever, wherever so never had to worry that we wouldn’t be able to use maps, Uber, whatever. I got a RAV Power specifically because it had dual ports for 2 phones so we wouldn’t have to compare who had the least battery power and needed it most, it has simultaneous 4.5A Output for fast charge, and 16000mAh because there would be days it would charge the phones of every single person in our group!
  5. Now that battery isn’t an issue, it was a matter of conserving time that instead of checking in beers in Untappd, I took a photo of every beer name + brewery I stopped at. This helped jog my memory of what I had but saved time so I could taste, share, finish/dump the beer and get another one with our precious set time period of the session. The beers I thought were 4 or higher (on a 1-5 scale) I always had several pictures of often to get additional pictures of the label to add to my Untappd checkin 🙂
     Great sours from Captain Lawrence Brewing Company such as this Rosso e Marron Tip for remembering beers you tried - take a photo! Here a taste of Berger Cookie Chocolate Stout Tip for remembering beers you tried - take a photo! Here the Kitka Coconut Chocolate Milk Stout from The Brew Kettle Dirty Deeds Russian Imperial Stout A taste of Wick for Brains Pumpkin Ale from Nebraska
    Great sours from Captain Lawrence Brewing Company such as this Rosso e Marron and also a Cuvee de Castleton; Berger Cookie Chocolate Stout; Kitka Coconut Chocolate Milk Stout from The Brew Kettle; Dirty Deeds Russian Imperial Stout; A taste of Wick for Brains Pumpkin Ale from Nebraska
  6. Spend your time in areas other than your home region. GABF has brought the entire US down to a convention center – still huge, but better than travelling thousands of miles. In the first few hours, we meandered a little more in reading what each row had, but by the last hour we began to focus on getting ones we had marked on our map in step 2.
  7. It’s not just about the beer. I talked to the people serving beers to get the story behind a beer or a brewery or the booth decor.
    Other brewery booths of GABF 2015 - The Bruery booth decor Other brewery booths of GABF 2015 - The Bruery booth decor Other brewery booths of GABF 2015 - Deep Ellum Brewing
    Some of my favorite booth decor at GABF 2015 included the whimsical aquatic pool friends of The Bruery which fans enthusiastically helped take down after the last session; Deep Ellum Brewing had one where that smiley/bottle mouth face kept rotating and had a cool engineering vibe.
    I talked to people in line about what beers at GABF were their favorite so far which helped point me towards new beer, but also chatted about where we were from, and in one case as one woman made fun of her boyfriend for liking “apple juice/cider” more than beer, I told them about the Cider Summit held in Portland and Seattle every year and how they should visit. Connect with others – we are all fans together.
    Other brewery booths of GABF 2015 - Copper Kettle A taste of Denver Beer Co Coconut Chocolate Graham Cracker Porter A taste of Fremont Brewing's Coffee Cinnamon Abominable Barrel Aged Winter Ale
    Other brewery booths of GABF 2015 and their people- Copper Kettle pouring Basil Cherry, Denver Beer pouring Coconut Chocolate Graham Cracker Porter, Fremont Brewing with Coffee Cinnamon Abominable Barrel Aged Winter Ale
    I had some delicious cheese (and talked to others about cheese) at the American Cheese Society table buffet of cheese. I watched people groove at the Oskar Blues silent disco.
    Thanks for the cheese American Cheese Society! The Oskar Blues Silent Disco - everyone has headphones where they can hear the music by the DJ but no one else can
    Thanks for the great sampling of cheese, American Cheese Society! // The Oskar Blues Silent Disco – everyone has headphones where they can hear the music by the DJ but no one else can
    We took photos at various set up photo ops. All of those are part of the full GABF experience. It’s not just about drinking beer.
    Laughs at Horse and Dragon Brewing Company Fun times at Horse & Dragon with their Cucumber Cricket beer, a cucumber basil kolsch style ale and a Bad Panda coffee stout
    Laughs at Horse and Dragon Brewing Company… where we then pulled the horse head mask out of my bag and had to take a photo. Fun times at Horse & Dragon with their Cucumber Cricket beer, a cucumber basil kolsch style ale and a Bad Panda coffee stout

Was this a memorable, fun trip that was worthwhile? Yes.
Beer Scouts with their badges Horse meets Yeti of Great Divide and whispers secrets to him #FCBMonsters
Beer Scouts with their badges // Horse meets Yeti of Great Divide and whispers secrets to him / #FCBMonsters (FCB from Fort Collins Brewing)

Some of highlights of GABF for me include

    • Discovering the incredible beers of Destihl Brewery, located in central Illinois. They don’t distribute apparently to Oregon, so the closest to go to find them for us would be to go to Seattle, WA. They had lots of spectacular sour beers, and were sampling from a staff of 4 pourers an impressive 10 of their beers. It was great to see these beers even come in can form to make it travel-friendly and accessible!
      Destihl Brewery booth at GABF 2015 Destihl Brewery booth at GABF 2015
    • My biggest discovery besides Destihl Brewery was Short’s Brewing from Bellaire, Michigan where we found really unique, risky beers and fun labels like Bucktricutioner Berliner Weisse with lime and strawberry; Bloody Beer with a bloody mary influence as it is fermented with Roma tomatoes, and spiced with dill, horseradish, peppercorns and celery seed; and one of my favorites of GABF that I tried, Strawberry Short’s Cake a golden ale with strawberries and milk sugar that really made it sweet and I swear I could taste the seeds.
      Other brewery booths of GABF 2015 - Short's Brewing Co with pretty fun labels for their beers The unique taps of Short's Brewing
    • One of my favorite beers I had at GABF was Funky Buddha Brewery’s Morning Wood, a Imperial Bourbon barrel aged Maple Bacon Coffee Porter. It was so good with depths of flavor of coffee and roast and some smoke and sweetnes… So good I was able to get over slight embarrassment when I realized when I got up that I was going to say “I would like a taste of Morning Wood” to the man.
      Presenting Morning Wood, a Imperial Bourbon barrel aged Maple Bacon Coffee Porter
    • I saw a lot of chocolate and peanut butter porters. I also noticed a lot more distribution of beer in cans, not just bottles, as some breweries were pouring from the cans they distribute with like here from Denver Beer Co and Destihl above.
      Denver Beer Co Princess Yum Yum Raspberry Kolsch Denver Beer Co Graham Cracker Porter - they had a chocolate as well as a coconut chocolate they were pouring Denver Beer Co Hey Pumpkin, an ale brewed with pumpkin and spices
      Denver Beer Co Princess Yum Yum Raspberry Kolsch, Graham Cracker Porter(they also the chocolate as well as a coconut chocolate they were pouring – I preferred the coconut), and Hey Pumpkin, an ale brewed with pumpkin and spices. Yes they come in cans!

Other Misc. Photos
Art created with beer A tip for tracking what beers you've sampled at GABF - take photos! Other brewery booths of GABF 2015 Other brewery booths of GABF 2015 Tip for remembering beers you tried - take a photo! Here Atwater Beer promoting beer lovers and chocolate lovers unite Other brewery booths of GABF 2015 - Wolfe A tip for remembering what beers you sampled at GABF - take photos! Kentucky Bourbon Barrel ales and stouts Other brewery booths of GABF 2015 - Dad & Dudes Brewing A little bit of nature offered by G B with the yellow aspens at their GABF booth More booths at GABF 2015 Other brewery booths of GABF 2015 - Brooklyn Brewery Other brewery booths of GABF 2015 - Odd 13 Brewing with their superhero theme Unusual beer from Odd 13 Brewing

In next Travel Tuesday posts, I’ll start posting about the other days before GABF and the breweries we visited and other beer events in the nearby area to give you an idea how even without a GABF ticket, you can easily celebrate beer in many ways during the annual fall Great American Beer festival week.
#FCBMonsters

What do you think of the various beers I tried, would you have tried any of them?

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Visiting Denver for Beer Vacation / Beercation and GABF in September 2015

Signature

Maine Street Lobster Company

One of the things I miss the most about living in Portland (besides my family. I should say that first right… my family and my mom’s cooking) is lobster. I’m a sucker for when I see lobster on the menu, and think longingly back to the ease of getting lobster when I was in Chicago or Boston in my past.

But here in the Pacific Northwest, everyone loves crab, understandably since they are so plentiful locally here. And I am certianly appreciative of all the delicious local fresh salmon, oysters, and crab. But I miss lobster something fierce. I’m not the only transplant with these longings.
Maine Street Lobster Company, Bethany location Maine Street Lobster Company, The Oregonion's Top 10 Best New Food Carts 2014

Thankfully, a hero has arrived. David Beavers and Cathy Evanson came to visit Portland in September of 2013 to blue skies and sunshine and a visit to Cartlandia. They noticed that there was a niche that was unfulfilled – seafood. Two weeks later, they road-tripped from their home in Orlando Florida to start a food cart – Maine Street Lobster Company.
Maine Street Lobster Company microrestaurant in Bethany Village Maine Street Lobster Company microrestaurant in Bethany Village

It was an improbable tale – David and Cathy are not formally trained in cooking, but have a great love of seafood. David, originally from Atlanta, grew up scuba diving for lobster and scalloping and shrimping. They were confident – “we know how to cook this stuff.”

They had a semi-retired mentality where they would have the cart open for a few days a week, and spend the rest gallivanting throughout the Pacific Northwest. They were shocked when people started complaining that they were closed and needed them to be desperately open for their lobster fix. Within 3 months, they expanded from being open a few days to 6 days a week and hiring help. They were listed as one of the Top 10 New Food Carts 2014 by the Oregonian and the Top 5 Food Carts of the Year 2014 by Willamette Week.

A few months ago, Maine Street Lobster Company expanded to a second location from Cartlandia in SE Portland. Fellow Cartlandia food cart friend Zeek’s Cheese Grill told him about the microrestaurants opening in Bethany Village, and thankfully David and Cathy jumped at the chance to triple their space to 375 feet in order to expand their menu and have more refrigeration for a wide variety of fresh seafood.
Maine Street Lobster Company microrestaurant in Bethany Village Maine Street Lobster Company microrestaurant in Bethany Village

Just like before, the lobster is flown straight from fishermen’s boats in Maine 4-5 times a week and is never frozen. Of course there are the excellent lobster rolls, which come in 3 styles to choose from (all are served hot atop a buttery New England style split top bun with chips and homemade slaw)

  • Maine: lobster sautéed in butter, lemon, and herbs
  • Down East: lobster chilled in a tarragon infused mayo and chive dressing served cold
  • Cajun: lobster sautéed in butter and cajun spices with our house remoulade sauce

If you can’t decide between hot or cold – why not both? You can also order lobster slides, either Maine or Down East style.
Maine Street Lobster Company's Lobster Slider with Fresh Maine Lobster chilled with Down East Sauce (tarragon infused mayo with fresh lemon juice and chives) served on a Hawaiian sweet roll Maine Street Lobster Company's Lobster Slider with Fresh Maine Lobster chilled with Down East Sauce (tarragon infused mayo with fresh lemon juice and chives) served on a Hawaiian sweet roll
Maine Street Lobster Company’s Lobster Slider with Fresh Maine Lobster chilled with Down East Sauce (tarragon infused mayo with fresh lemon juice and chives) served on a Hawaiian sweet roll. It’s just bursting with lobster! They took this slider to the LA Rumble and it finished in the top five!

The restaurant carries the same Lobster Bisque, New England Clam ChowderPo’ Boy Sandwich with choice of shrimp, breaded oysters, or lobster, Snow Crab Legs from a Cajun Boil,  and the Peel & Eat Wild Gulf Shrimp as the food cart at Cartlandia.

In addition, new items at the microrestaurant location in Bethany Village include

  • Calamari
  • Lobster Mac & Cheese with Fresh Maine lobster and his secret Cajun spices in collaboration with a custom four cheese blend from fellow food cart/microrestaurant Zeek’s Cheese Grill on macaroni
    Maine Street Lobster Company's Lobster Mac & Cheese with Fresh Maine lobster in a custom four cheese blend from Zeek's Cheese Grill on macaroni Maine Street Lobster Company's Lobster Mac & Cheese with Fresh Maine lobster in a custom four cheese blend from Zeek's Cheese Grill on macaroni
  • Halibut Piccata
  • Fish & Chips (the batter is a special secret recipe) served with fries and cocktail sauce
  • Fried Shrimp, a basket of six jumbo hand battered tempura fried shrimp served with fries and cart made cocktail sauce (the batter is a special secret recipe different from the fish batter)
    Maine Street Lobster Company's Fried Shrimp,here are 2 of the 6 jumbo hand battered tempura fried shrimp served with fries and cocktail sauce Maine Street Lobster Company's Fried Shrimp,here are 2 of the 6 jumbo hand battered tempura fried shrimp served with fries and cocktail sauce
  • Dungeness Crab Cake, two generously sized (quarter pounder sized!) crab cakes with the crab currently being sourced from Astoria, and served with his house remoulade.
    Maine Street Lobster Company's local Dungeness crab cake served on a bed of spring mix and topped with house remoulade and chives Maine Street Lobster Company's local Dungeness crab cake served on a bed of spring mix and topped with house remoulade and chives
  • Lobster BLT
  • Prawns Linguini of prawns sautéed in a buttery white wine garlic sauce with pine nuts and shaved parmesan, served over linguini
    Maine Street Lobster Company's Prawns Linguini of prawns sautéed in a buttery white wine garlic sauce with pine nuts and shaved parmesan, served over linguini "Maine
  • and more!

That said, there are also specials that rotate in every week or so – for instance this week the Bethany Village microrestaurant offered Fresh Poached Rockfish Hong Kong Style served over rice with sautéed spinach and also an Open Faced Crab Melt and a Salmon Hoagie. They also had this amazeballs Fried Peach Pie that you could add for a little more a la mode ice cream.
Maine Street Lobster Company's Fried Peach Pie special Maine Street Lobster Company's Fried Peach Pie a la mode

“We can do all sorts of things” David says as he casually mentioned all sorts of times and seafood that are fresh throughout various times of the year, varying from following where the gulf shrimp travel to how it’s soon gator season.
David Beavers, of Maine Street Lobster company

This coming Saturday, on October 17th from 2 – 6 PM the Maine Street Lobster cart will be hosting a Shrimp and Crab Boil that includes for $15 a platter of shrimp and crab as well as corn and potatoes . There will be live music, cornhole, as well as beer (sold next door by their friend with a license, Cackalack Chicken Shack) from Culmination Brewing Company including from 2 PM – 3 PM chat with Founder and Brewmaster of Culmination Brewing, Tomas Sluiter.
Maine Street Lobster Company Fall Feast Shrimp and Crab Boil

At the Bethany location only, they are also now experimenting with delivery and ordering online. Currently it is only within a 2 mile radius of their location, but based on demand may expand.

In the future, they hope to also get their liquor license and expand to shipping their lobster roll kit within the Continental US. As the weather cools, you can also expect them to bring back a limited number of daily fresh lobster pot pie which can be individual sized or family sized that is enough for 6-8.

David explains simply “We’re not trying to be fancy. We just want to be a seafood shack with fresh seafood, affordable. We’re just trying to have fun.”

Are you a lobster or crab lover? Which Seafood do you prefer? Would you pick a chilled or hot lobster roll?

Disclosure: This meal was part of a complimentary media event, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed are my own. 

Maine Street Lobster Company Menu, Reviews, Photos, Location and Info - Zomato

Signature

Beer Travel: Visiting Ommegang Brewery

After attending a wedding, F and I drove from the Finger Lakes area to Cooperstown in New  York State. After a morning where we visited the Baseball Hall of Fame, we drove to the other big attraction (well, to us… and it was the one I was certainly more interested in) of Cooperstown, the Ommegang Brewery. The time of year we were visiting Ommegang Brewery was in September, so the foliage was gorgeous on the short 6 mile drive south from Cooperstown.

To park, yes you get to drive through that arch to get to the parking lot.
First seeing the entrance for visiting Ommegang Brewery for a tour, tasting, and late lunch

The entrance to the tasting room/restaurant, as well as the shop and where you can sign up for a tasting, a tour, or both (like we did – both are offered every 30 minutes), is also back there. You can make reservations for Cafe Ommegang for dinner, but it’s first come first serve to get your name on the list for tours and lunch. You must be at least 5 years old to take the tour and 21 years old to participate in a tasting.
Entrance to the Ommegang Visitor's Center, which includes the shop, where you can start tours, and Cafe Ommegang for lunch or dinner dining Entrance to the Ommegang Visitor's Center, which includes the shop, where you can start tours, and Cafe Ommegang for lunch or dinner dining

There were nice details of their iconic lion logo as part of the landscaping, and the doors promoted their enthusiasm for their product proclaiming

“You cannot be a real country unles you have Beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer” – Frank Zappa.

Ommegang Logo as part of the landscaping at Ommegang Brewery in Cooperstown, New York The doors to the Ommegang Brewery Visitor's Center reads You cannot be a real country unles you have Beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer - Frank Zappa.

Another door offered more quotes-

  • “The problem with the world is that everyone is always a few drinks behind” – Humphrey Bogart
  • “When a glass sits on a table here, people don’t wonder if it’s half filled or half empty. They just hope it’s good beer.” – Sherman Alexie
  • “I would rather have a bottle in front of me than a frontal lobotomy” – Tom Waits
  • “What contemptible scoundrel has stolen the cork to my lunch?” – W.C. Fields
  • “He was a wise man who invented beer.” Plato

You may be wondering what a famous brewery like this is doing out in this village of around 2000 people and area of 1.5 square miles, Cooperstown. Well, it turns out that in the 19th century, Cooperstown was the center of the legendary upstate New York hops industry. Almost every farm in the county Cooperstown is located, Otsego County, grew some hops, and the Otsego County hops were considered the best in the America.

Then, early in the 20th century a series of blights – mold, aphids, Prohibition, caused the fall of the region’s hops industry. When Ommegang Brewery built its location in 1997, it did so on what used to be a hop farm, and with a goal of cooperation between farmers and brewers as the area tries to re-explore a revival of the hops industry. On the land of Ommegang Brewery, we were able to even tour some new strains of hops that are being grown here in order to experiment working with Cornell University.

As part of our tour, we also saw beermaking in the works as liquid drained to the floor while steam made it seem magical, and we watched the bottling line – I’ve seen the machines off but never working before this brewery tour.
Water drains into the floor while steam makes the brewing process seem magical at Ommegang Brewery Ommegang Brewery bottling line

Of course the best thing is the tasting portion!
Ommegang Brewery offers tours as well as tastings (separately, but you can buy both) every 30 minutes or 1 hour depending on the season. Ommegang Brewery offers tours as well as tastings (separately, but you can buy both) every 30 minutes depending on the season.

For a $5 fee per person, we tasted 6 beers, and we each got to keep the tasting glass so it’s so well worth it.
For $5 we tasted 6 beers at Ommegang Brewery, and we got to keep the tasting glass so it's so well worth it. For $5 we tasted 6 beers at Ommegang Brewery

The tasting was very educational in that they are prepared to also help you smell individual ingredients to help you learn to appreciate the various kinds of special ingredients they use in the brewing process in creating their beers.
A tasting of 6 beers and also learning to appreciate the various ingredients in beer at Ommegang Brewery A tasting of 6 beers and also learning to appreciate the various ingredients in beer at Ommegang Brewery

Ommegang beer tasting for us included
Tasting beer at Ommegang Brewery included this Hennepin

  • Witte Wheat Ale brewed with Sweet Orange Peel and Coriander
    Ommegang Brewery, tasting of Witte Wheat Ale brewed with Sweet Orange Peel and Coriander
  • Scythe and Sickle, a Bière de Garde style beer that was a Harvest Ale brewed with barley, wheat, oats and rye as a nod to the harvest of upstate New  York grains.
    Ommegang Brewery tasting of Scythe and Sickle, a Bière de Garde style beer that was a Harvest Ale brewed with barley, wheat, oats and rye as a nod to the harvest of upstate New  York grains.
  • Rare Vos Belgian Amber Ale brewed with Sweet Orange Peel, Grains of Paradise, Coriander
    Rare Vos Belgian Amber Ale brewed with Sweet Orange Peel, Grains of Paradise, Coriander
  • Hennepin Farmhouse Saison brewed with Grains of Paradise, Coriander, Ginger, and Sweet Orange Peel. I found it refreshing and bubbly like a sparkling wine!
    Hennepin Farmhouse Saison, Refreshing and bubbly like a sparkling
  • Abbey Ale  Dubbel Ale brewed with Licorice Root, Star Anise, Sweet Orange Peel, Coriander and Cumin
  • Three Philosophers Quadruple Ale with Cherries via blend of Ommegang Quadruple Ale and Liefmans Kriek
    Three Philosophers Quadruple Ale with Cherries via blend of Ommegang Quadruple Ale and Liefmans Kriek

They offered us a couple little snacks as we were tasting including their own Abbey Ale and Rare VO5 beer cheeses, their horseradish mustard, and some Saratoga Garlic wasabi and horseradish aioli with pretzels, among several jars of stuff to share amont the group. The beer cheese is the bomb.
Tasting of Ommegang beers comes with snacks like Abbey Ale and Rare Vos beer cheeses, their horseradish mustard, and some Saratoga Garlic wasabi and horseradish aioli with pretzels, among several jars of stuff to share amont the group! Tasting of Ommegang beers comes with snacks like these beer cheese spreads!

We finished up by having our late lunch at their cafe, if by lunch you mean frites and a flight of Duvel Belgian beers and their Wild At Heart brewed with wild Brett. They change the food and beer menu seasonally, and they are well known for promoting beer and food pairings, even offering beer food recipes on their website.
Beer sampler tray at Ommegang Brewery, this is a flight in their restaurant of Duvel Belgian beers

You can pick up shirts, bottles, and the beer cheese at the store on the way out.
Bottles of Ommegang at the Ommegang Brewery store Grab some beer cheese made with the beers of Ommegang at the Ommegang Brewery store

I’ll be off to Sante Fe next week, which naturally will incorporate more beer travel as we visit some Sante Fe breweries, so you’ll see some more beercation Travel Tuesday posts in a bit. I also have on my queue posts from Denver while I was at the Great American Beer Festival!

Have you had Ommegang beer before? Which of the beers in the tasting sounds most delicious to you?

Have you been to Sante Fe and have any recommendations of sights, eats, or drinks?

Signature

Nodoguro Hardcore Omakase Sushi

I’ve written about Nodoguro extensively – I was lucky enough to hear from a friend about their very first pop-up, and for the past 1.5 years, have attended many of the pop up dinners at their space now next to Pastaworks on SE Hawthorne. Every 90 days or so they rotate out/in a new theme as the inspiration for their menu and their decor. However, last week was my first visit to their Hardcore Omakase Sushi dinners. And so this is a recap of that 21 course dinner.
Place setting at Nodoguro Hardcore Sushi Dinner Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

At these dinners, Ryan chooses what the menu will be just like his themed nights (aka Omakase), but there is more of a focus on sushi, and it’s not your usual tuna and yellowtail, and there’s no imitation crab meat or anything with cream cheese or drenched in sauce in sight. Everything is dressed intentionally, but simply. Of the 21 courses, you get to see Ryan carefully slice the fish he has displayed on the platter at the beginning of the evening for about half the dishes.
Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

Rest assured it is not a night of just raw seafood despite the “hardcore” in the name. Ryan includes many “snacks” before the sushi parade starts, and not all of the fresh seafood which he just picked up less than 24 hours before, ordered from Tsukiji and Fukuoka Municipal, comes in raw form.
Display of the sushi to come, fresh from picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

The dinner menu if you attend will depend strongly on what was ordered, based on what is freshly caught at the market and if there are certain fish in season. In my visit, Sanma, or Mackerel Pike, an autumn silvery fish, was a feature that you won’t see long after the beginning of winter. (naturally in Japan, there’s a festival in celebrate the arrival of Sanma season). For the last course you get a chance to request a second helping of your favorite, so of course I went back for this specialty though without the rice, as excellent as it is (as covered in detail by Kyle Hildebrant here).

Nodoguro now is offering two Hardcore Omakase Sushi nights – Sundays and now Wednesdays, partially to help alleviate the response of the October Sunday nights selling out in 30 minutes. Make sure that you follow Nodoguro on Twitter and get on their email list on the Nodoguro website so you get a pre-announcement the day before of when the $120 ticket will go on sale on their website.

The ticket includes dinner but not tip or alcohol – and pretty much you should always get a Sake flight,  though wine flights or by the glass are also available. I have never ever been disappointed, unlike some of the alcohol choices at other pop-ups. If I had not had a work call after my dinner (I was the last to leave at around 10 PM), I might have “helped” them finish their open bottles…
Wine and Sake options curated by Paul Willenberg for Nodugoro Hardcore Omakase Sushi night Wine and Sake options curated by Paul Willenberg for Nodugoro Hardcore Omakase Sushi night

I wanted seconds and thirds, or maybe the whole bottle of the delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel whose color was gorgeous, it was bubbly and effervescent sparkling, and very light and too easy to drink. Too easy. The Ohyama Big Mountain sake was fruity yet dry and I thought went with everything, another easy drinker.

Meanwhile, the yellower sake you will see in later photos is the Senkoma Koma Colt Sake had a much stronger maltier flavor that made it a sipper but I never tired of the depth of flavors unfolding as it warmed to room temperature that you will want to save to try tasting just a little sip with the dishes to compare what it can bring out in flavors.
Delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel Sake

Next week, I’ll be going to the themed dinner (Harajuku). But for now, without further blabbing like I always do, here is the food porn you are waiting for.

One

Teamwork plating Prince Edward oysters in mignonette atop ice by Mark Wooten and Colin Yoshimoto
Teamwork plating oysters by Mark Wooten and Colin Yoshimoto Colin Yoshimoto carefully adding mignonette to the oysters

Oysters first course at Nodoguro Hard Core Sushi Dinner Prince Edward Oysters and mignonette first course at Nodoguro Hard Core Sushi Dinner Prince Edward Oysters and mignonette first course at Nodoguro Hard Core Sushi Dinner

Two

Tataki with 2 types miso: buckwheat and saikyo young white miso
Tataki with 2 types miso

Three

Monkfish liver tofu salmon roe yuzu
Monkfish liver tofu salmon roe yuzu

Four

Flash fried Japanese eggplant in cornstarch, with avocado and salt and yuzu juice
Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice Flash fried Japanese eggplant in cornstarch with avocado salt yuzu juice

Five

Abalone steamed in seaweed atop that same seaweed plus abalone liver and uni
"Abalone Abalone steamed in seaweed atop that same seaweed plus abalone liver and uni

Six

Ryan plating geoduck with toasted matsutake sautéed miso butter Ryan plating geoduck with toasted matsutake sautéed miso butter
Ryan plating geoduck with toasted matsutake sautéed miso butter. It still annoys me that you say “gooey duck” even though it’s spelled geoduck. This is the most attractive I have ever seen geoduck. It was also sorta fun for me because I know matsutake also has a long, um, tubular stem to see it with the geoduck.
"Geoduck Geoduck with toasted matsutake sautéed miso butter

Seven

Poached Monkfish liver over sea bream cured with kelp (Konbu jime), here with the Senkoma Koma Colt Sake
Poached Monkfish liver over sea bream cured with kelp (Konbu jime) with the Senkoma Koma Colt Sake

Eight

Kanpachi on aged soy – I’ve always like the pretty colors of pink and white in kanpachi, it’s sorta romantic <3
Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy

Nine

Tasmanian ocean trout, marinated 2 hours in soy sauce and finished with aged soy. This was my second favorite fish. Well, after Uni but I don’t count Uni as fish… it should be spread freely, like truffles on pasta or fries or well anything.
Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy

Ten

Miyagi fresh wild scallop
Miyagi fresh wild scallop

Eleven

Wild Mackerel with ponzu aged soy and shiso underneath the fish
Wild Mackerel ponzu aged soy and shiso underneath fish Wild Mackerel ponzu aged soy and shiso underneath fish

Twelve

Uni from Santa Barbara with shrimp
Uni from Santa Barbara with shrimp Uni from Santa Barbara with shrimp

Thirteen

Giant clam with a little sea salt and yuzu
Giant clam with a little sea salt and yuzu Giant clam with a little sea salt and yuzu

Fourteen

The grilled Sanma with grated red radish, my favorite of the night.
Sanma with grated red radish Sanma with grated red radish

Fifteen

Yuzu, fresh Wasabi, salmon roe on rice
Yuzu, fresh Wasabi, salmon roe on rice

Sixteen

Mana with purple shiso flowers

Seventeen

Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns. Fun fact, Sansho Peppercorns can have a tingly, slightly numbing sensation.
Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns.

Eighteen

Hand roll with crab and uni. Oh man this was so good too, the crab was so buttery and then with uni, and the hand roll meant I got 4 bites out of it. How many favorites have I used so far – this would be numbered in the top 5.
Hand roll with crab and uni

Nineteen

Tamago. Look at those perfect layers of this Japanese omelette. F usually doesn’t eat eggs, but I told him he is going to have a hard time when we visit Japan in December. Besides now being able to eat natto, and eating things with red bean, when he tried tamago he finally understood what I meant that Japanese egg is better than European or American eggs – it’s much lighter.
Tamago. Look at those perfect layers. Tamago. Look at those perfect layers.

Twenty

Miso soup
Miso Soup

Twenty One

My encore that I requested was the Sanma with grated red radish
My encore that I requested was the Sanma with grated red radish at Noduguro Hardcore Omakase Sushi

What do you think of what I had – would you have eaten them all? What do you think you would have liked the most? What is your favorite Japanese restaurant, and what is your favorite thing to order?


Ryan forming the sushi while Elena awaits serving it to a guest

Nodoguro Menu, Reviews, Photos, Location and Info - Zomato

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Spicy Mayo Baby Shrimp Sandwich

Do you like the taste of the spicy mayo sushi rolls, but 8 rolls is not enough to satisfy you for lunch? I have an alternative way to get those flavors that I sometimes pack for lunch – I make a Spicy Mayo Baby Shrimp Sandwich.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

This is barely a recipe and more just a guideline, and takes only minutes. In this sandwich form it is more filling and only a fraction of the price of sushi, but I still get my craving fulfilled. This recipe makes 4 sandwiches.
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

Ingredients:

  • 8 pieces of bread – you can see here I used Dave’s Killer Bread 21 Grain
  • ~ 1/2 pound of cooked baby shrimp
  • 1/4 cup of spicy mayo (you can mix 1/4 cup mayo with 1 tablespoon Sriacha hot sauce and an optional 1 teaspoon of lemon juice. Taste and add more Sriracha hot sauce as needed to your desired level of spiciness. Or you can even be lazy and if your grocery store has a sushi section, they often have a small container of spicy mayo you can buy. F often does this when he gets cucumber rolls to help punch up his vegetarian rolls).
  • Optional – slices of Swiss cheese for the sandwich

Directions:

  1. In a mixing bowl, toss the cooked baby shrimp with the spicy mayo sauce. Spoon into the sandwich. You can optionally add cheese or lettuce if you want (I used Swiss).
    Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich
  2. Eat.

Yep, that’s it.

Are you a fan of the spicy sauce on sushi?
Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich Ridiculously easy way to get a spicy mayo sushi flavor but in a more fulfilling meal via this recipe for Spicy Mayo Baby Shrimp Sandwich

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