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Bill Siebel, leader of historic Chicago beer brewing school, dies at 69.
"Bill Siebel was the fourth generation of his family to head [the Siebel Institute of Technology], a Chicago beer-brewing school that has produced tens of thousands of alums with surnames such as Busch, Coors, Pabst, Stroh, and Floyd — as in 3 Floyds Brewing Co.
It wouldn’t be exaggerating to call him a member of the “First Family” of beer education in the U.S., said Charlie Papazian, president and founder of Denver’s Great American Beer Festival, the nation’s largest.
Mr. Siebel, who had esophageal cancer, died on November 8, 2015, at Northwestern Memorial Hospital [in Chicago, Illinois]. He was 69.
Bill Siebel was chairman and CEO of the Siebel Institute of Technology, established in Chicago in 1872 by his great-grandfather, Dusseldorf-born immigrant John Ewald Siebel. It bills itself as the oldest brewing school in the Americas. “There is one, based in Germany, established before us,” said Keith Lemcke, vice president of the institute, 900 N. Branch St.
“It’s been a continuous run,” Lemcke said, “except for this inconvenient time we call ‘Prohibition.’ ” During Prohibition, it kept going as a school of baking — which, like brewing, uses yeast.
Siebel Institute students, Lemcke said, have included August Busch III of Anheuser-Busch; John Mallett of Bell’s Brewery in Kalamazoo; the father and grandfather of Samuel Adams brewer Jim Koch; and Greg Hall, a brewmaster at Goose Island Beer Company and son of Goose Island founder John Hall [and me, if not in that same echelon!].
“The contributions that the Siebel Institute has made to brewing — and to training craft brewers — in its long history, are far too numerous to count,” said Koch of Samuel Adams. “I’m a sixth-generation brewer, and my father graduated from Siebel in 1948 and my grandfather in 1908. . . . The industry has lost a great one.”
The family school is “the longest-living institution that has served as an educational institution for brewers in the United States,” Papazian said. “They’ve gone through a lot of transitions, from the small breweries going out of business in the ’50s, ’60s and ’70s, to embracing the small craft brewers that were emerging in the ’70s and ’80s, welcoming them, and offering them educational opportunities. Bill was involved with that transition.”
“Many of our employees are graduates of Siebel Institute, and the impact the school has made on the beer community is impressive,” said Ken Stout, general manager of Goose Island Beer Company. “A great industry leader has been lost, and we’ll miss him dearly.”
Bill Siebel and his brother, Ron, grew up near Devon and Caldwell in Edgebrook, and at the Southwest edge of the Evanston Golf Club in Skokie, where one of the tees was behind their home. A highlight of their youth was spending summers with their mother, Mary, at Paradise Ranch near Colorado Springs, while their father, Raymond, commuted back and forth from the Siebel Institute in Chicago. The Siebel boys became accomplished horseback riders.
They attended grade school at the old Bishop Quarter Military Academy in Oak Park. Bill Siebel graduated from Florida’s Admiral Farragut Academy and the University of Miami. He served in the Navy, rising to lieutenant, before returning to Chicago — and the family beer school — in 1971, said his wife, Barbara Wright Siebel.
Both brothers attended the Siebel Institute, where a variety of classes, diplomas and certificates focus on yeast, malt, fermentation, biological science, quality control, engineering and packaging. “One of my classmates in 1967 was August Pabst, and August Busch III was a few years before,” Ron Siebel said.
For decades, the school and laboratory were located at 4055 W. Peterson, where the Siebels had a brewing library and a second-floor bierstube with heirloom steins.
After their father and uncle sold the business, “Bill and I were successful in getting it back,” Ron Siebel said. “We got it back in the family hands, and it stayed there until [Bill] retired and wanted to liquidate his holdings in the institute.” Today, the school is owned by Lallemand, a Canadian yeast company.
Ron Siebel focused on selling products such as stabilizers, which preserve clarity in beer. “Bill was ‘Mr. Inside.’ He was very good with numbers,” his brother said. Because of him, “The business was always on a steady course.”
Bill Siebel retired in 2000, Lemcke said.
He restored himself and reveled in nature, hiking, and watching birds and animals. For their honeymoon, Bill and Barbara Siebel canoed nine days on the U.S.-Canadian Boundary Waters. And for 20 years, they canoed in Ely, Minnesota, where he enjoyed spotting bear and moose. He also loved reading Dostoevsky and Tolstoy.
A memorial service is planned from 2 p.m. to 5 p.m. on November 22, 2015 at the Siebel Institute of Technology, 900 N. Branch Street [Chicago, Illinois]."
16 November 2015.
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A glass of Beer There Tribute Ale at Schouskjelleren in Oslo.
Beer There is a 6,5% abv stout brewed by Danish gypsy brewer Christian Skovdal Andersen of Beer Here fame and Schouskjelleren brewmaster John Hudson at Schouskjelleren in mid October 2011.
It poured black with a light brown head. It sported a nice aroma of black chocolate and coffee. Also hints of yeast (the beer was fresh from the tank). The mouthfeel was medium heavy with a smooth, creamy texture. The flavor followed up the aroma with a rich cocoa taste, coffee and a mild vanilla tone. Yummy.
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
I was totally unable to sleep at 3 a.m. this morning and just watching stupid YouTube cat videos on the iPad.
Well, Jersey Shore Fightin’ Texas Aggie Ring wasn’t having any of that. “I will not have you laying around like a pig in a poke. Unless you want to get up and start cleaning, get yourself down to the kitchen. I want to ferment some garlic.” Aggie Ring said.
From what Texas Aggie Ring has read on the internets, fermented honey garlic cures everything from the flu/common cold to cancer. Aggie Ring isn’t sure about all of the claims but he knows that he likes honey and he likes garlic. Most people who’ve made it say that when you’re coming down with a nasty cold or the flue, a spoonful of fermented garlic cloves and honey helps quite a bit.
I threw on some clothes and Aggie Ring and I went downstairs to the kitchen.
Aggie Ring said we only needed two things—raw peeled garlic and raw honey.
I had a large container of peeled garlic that my Coffee NCO picked up for me from the restaurant supply store. The garlic was a product of China which is known for having bitter garlic. If you can find locally grown heirloom garlic, use that. Otherwise, any garlic grown in California is also a good choice. We eat a ton of garlic here on the Jersey Shore so we are used to the bitterness of Chinese garlic. If you’re not a fan, make sure you buy something from the USA.
When Aggie Ring and I were stationed at the Presidio of Monterey for Language School, we used to go to the Garlic Festival in nearby Gilroy, California. We tried everything from garlic wine, garlic beer, garlic candy to garlic ice cream.
As far as the raw honey goes, we didn’t have any that was raw and it was 3:30 in the morning and I wasn’t about to go to the store. However, Aggie Ring switched over to “MacGyver Aggie Ring Mode” and came up with a work around.
You want to use raw honey because the processed honey kills all of the bacteria that is required for the fermentation to begin. However! MacGyver Aggie Ring had a Mason jar of beer yeast in the refrigerator that he got from the brewery down the street to bake with and to make hard apple cider. If you have a microbrewery or brewpub near you, take a clean Mason jar with a lid to it and if you ask nicely, the brewmaster will usually give you a jar filled with the dregs from the latest batch of brew. They produce gallons of it during each batch and it all gets poured down the drain.
MacGyver Aggie Ring decided we could put in a couple of tablespoons of it in the jar to provide the non-raw honey with the necessary bacteria to ferment.
The instructions on the internets for making the fermented honey garlic are short and easy:
1) Fill a jar about 3/4 full of peeled garlic.
2) Cover with raw honey.
3) Wait a month or more for it to ferment.
Aggie Ring filled the jar a little over 3/4 full or the peeled garlic and put a few spoons of the beer yeast into the jar. Unfortunately, for Aggie Ring, he must of thought that, because the honey is the same color of Maker’s Mark, it would pour easily over the garlic.
Sadly, the honey, when poured into the jar stayed mostly on top of the garlic and it looked like it would take hours for it to flow to the bottom of the jar. MacGyver Aggie Ring had me get a long spoon and work the garlic around so the honey would fill all of the space in the jar. Next time, we’d put in a few garlic cloves first, then some honey and repeat the process.
But, using the spoon method, after Aggie Ring filled the jar 3/4 of the way, I had both a spoon and an Aggie Ring to lick honey off of before proceeding (unfortunately, Aggie Ring fell into the honey during the photo session).
“It could have been worse.” said Aggie Ring.
After I finished washing the honey off of Aggie Ring in the sink with warm water and soap, I put a fermentation lid with a fermentation lock on the jar. I have several of them laying around but you could use plastic wrap with a rubber band to keep the oxygen from getting into the jar. Putting on a tight lid could cause the jar to explode when the pressure builds up.
According to the literature that Aggie Ring read, the fermentation should start in a few days and should be left to continue for a month or longer. Aggie Ring placed the jar in the dark pantry with a pan under it just in case the fermentation becomes violent and liquid spills out of the jar.
All Jersey Shore Fightin’ Texas Aggie Ring has to do now is wait. He’s already thinking about making himself a strong vodka-garlic honey martini when it’s ready.
#AggieRing
Photos Courtesy of Maverick Inman
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.
Farm Tour
Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.
Feast
Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food DC.
See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.
Passed Appetizer
Fried injera, burberry goat, split peas
Dinner
Kale, white miso vinaigrette, golden raisins, shallots
Roasted root vegetables, honey, herbs
Cheese board, Mostarda, berry gastrique
Injera (ethiopian flat bread)
Saffron rice
Marinated skirt steak, carrot-ginger puree
Dessert
Strawberry rhubarb compote, sorrel whipped cream, scones
Beers
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.
Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive
Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Brittany Purlee
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.
A portion of the proceeds benefits Slow Food Chicago.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Reception
Summer Ale Cans
Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.
Smoked melon soup, braised pork belly, chipotle & marshmallow
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.
Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons
Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented
Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate
Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru
October 10, 2021 - "Front & Fulton is a historic redevelopment of the L. Hoster Brewery into a mixed-use project in the Brewery District of Columbus, Ohio. The area has a history stretching nearly 200 years. It is bounded by Interstate 70 on the north, South Pearl Street on the east, Greenlawn Avenue on the south, and the Scioto River on the west.
In the early 1800s, immigrants settled on pastures and farmlands in the area known as South Columbus. Utilizing their skills as stone masons, brewers, and other trades, these immigrants established a community that would eventually be known as German Village and the Brewery District.
The Project was originally the first brewery, City Brewery, and was opened by German immigrant Louis Hoster in 1836. Over the next three decades, five more breweries would locate in the area. At the height of its success, there were five breweries located in the area.
German Village was added to the National Register of Historic Places on December 30, 1974, becoming the list's largest privately funded preservation district, and in 2007, was made a Preserve America Community by the White House. On November 28, 1980, its boundaries increased, and today it is one of the world's premier historic restorations.
Stage Capital Partners acquired the property in 2018 and has been working on redeveloping the property, in collaboration with McCabe Companies, into a mixed-use project that will become a destination for anyone visiting and living in the Columbus region. Previous text from the following website: www.stagecapitalpartners.com/477-front-street
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
A glass of Mack Vinterland IPA at Blå Rock Café in Tromsø, Norway.
Mack Vinterland IPA is a 6.7% abv india pale ale brewed with four types of malt and five different hops, from England, USA and New Zealand, at the 1000 liter micro brewery (the future Ludwig Mack Brygghus) at Mack Bryggeri in Tromsø. This brewery gives Mack's brewmaster the chance to play with new recipes, such as this beer.
The beer poured a slightly hazy orange color with a white head. It sported a rich aroma, a bit perfumy with notes of lychee and mango. Mouthfeel was medium with a creamy texture. The flavor followed up the aroma with a rich tropical fruit character, again ripe mango, grapes and lychee, but it was surprisingly dry and finished with a good bitterness and a lingering aftertaste of lychee.
Overall a very good "tropical" IPA.
Our jam-packed week of culinary and cultural happenings gets off and running, and away from the winter elements, on this rural dining escape inside the Green Door Gourmet barn at Hidden Valley Farm. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. Our mission is pure, but don't worry, at its heart, DOTF is a laidback late-afternoon barn party. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Chef Andrew Gerson (Brooklyn Brewery) and Chef Brandon Frohne (Mason's at Loews Vanderbilt Hotel, Forage South) have developed a menu that takes advantage of the bountiful Nashville area. The result is a family-style feast bringing together farm-raised produce, local artists, Brooklyn beer and a community interested in all of the above.
We first hooked up with Dinner on the Farm's Monica Walch in the Twin Cities while producing last year's Slow Supper. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Cornmeal Crackers w/ Potted Pork & Hyden Salad
Main
Rabbit Porchetta Baked in Hay w/ Country Mustard, Brassica, Currants, and Crushed Herbs
Sides
Leaf Lard Cathead Biscuits
Parsnip Puree w/ Crispy Parsnip Skin & Onion Grass
Sweet Potato, Apple, & Kohlrabi w/ Walnuts, Buttermilk Ricotta, Torn Mountain Bread, and Smoked Onion Vinaigrette
Braised Greens w/ Chilies, Smoked Jowl, & Benne Seed
Passed Dessert
Sally Lunn Bread Pudding with Mast Brother’s Chocolate
Beer
Brooklyn Lager, Brooklyn Dry Irish Stout
Chef Brandon Frohne, in addition to heading up the Forage South Pop Up Dinner Club, is Executive Chef of Mason’s and Mason Bar, a modern southern brasserie located inside the Loews Vanderbilt Hotel. Chef Frohne approaches contemporary American and European cuisine with energy and creativity, while honoring ingredients of quality and paying respect to the origins of Southern cooking. His creativity, connection to the local culinary community, and passion for farm-to-table cooking contribute to Mason’s distinctive dining experience. Chef Frohne gathers inspiration from working with a dynamic culinary team, researching historical Appalachian cookery, and working with local farmers and artisans.
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosphy on beer and food. Chef Andrew also has powerful hands.
Green Door Gourmet is a unique farm to fork venture that produces and provides local artisan foods and plants in a farm-cooperative community setting. Sylvia Harrelson Ganier, the farm operator, brings years of farm and restaurant experience as well as a passion for food and education. Her background, growing up on a dairy farm in North Carolina, melds with her many years in the restaurant business, including being chef and owner of her former Nashville based establishment, CIBO.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
A glass of Ryan And The Beaster Bunny from Evil Twin Brewing in Valby, Denmark, served from draught at Olympen in Oslo.
Ryan And The Beaster Bunny is a 7% abv Belgian style Saison, brewed at Fanø Bryghus in Valby, Denmark. It was named after Ryan Witter-Merithew, the brewmaster at Fanø Bryghus, while the Beaster Bunny - aka the evil twin - refers to Easter as this beer is an Easter seasonal.
It poured a pale orange tinged yellow with a massive yellowish white head. Wonderful fruity aroma, with notes of orange peel and apples, with some aroma hops and spices too. A really nice Saison aroma! The mouthfeel was fairly light with a good, refreshing carbonation. The flavor started out with a mild sweet character, honey or syrup. Then lots of juicy but mild aroma hops that gave the beer a dry finish, but without any bitterness to speak of. All in all a very good and drinkable saison.
Evil Twin Brewing is a new Danish brewery founded by one Jeppe Jarnit Bjergsø, who happens to be the brother of Mikkel Borg Bjergsø - better known as Mikkeller. Despite not brewing beers commercially until 2010, Jeppe has been a force on the Danish beer scene for years, through his Drikkeriget beer import / shop.
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
A bottle of Ace of Spades from Sigtuna Brygghus in Arlandastad, Sweden.
Ace of Spades, named after a Motörhead song, is a potent 18,5% abv imperial stout and currently the strongest beer in Sweden. It poured thick and pitch black into the glass, with a big, brown head. The aroma was incredibly rich, with dark chocolate, dried fruits (dates or raisins), coffee and a honey-like sweet note. Wow! The mouthfeel was full bodied and velvety smooth. The flavor started out with dried fruits, honey and dark chocolate. I also tasted a note of licorice in there. Bittering hops balanced the sweetness and left a long aftertaste with lingering sweet fruity notes.
This is an awesome imperial stout, very rich and incredibly smooth to drink. A new favorite!
Thanks to Peter for parting with this bottle!
Sigtuna Brygghus was founded by a group of Swedish beer enthusiasts in 2005 but didn't really get going until they employed Mattias Hammenlind (the man pictured with the sixpense cap on the bottle) as brewmaster in 2009.
Photos Courtesy of Maverick Inman
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chef Jacob Cureton paired with Brooklyn beer both familiar and rare. New Columbia Distillers will be providing their Green Hat Gin, and artist Elizabeth Graeber will be making commemorative souvenirs for attendees.
Brooklyn Brewery Chef Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born in Alabama, Dinner Lab Chef Jacob Cureton currently lives and works in the city of New Orleans. Trained at the Culinary Institute of America and the Culinary Institute of New Orleans, his past restaurant experiences include The Range, (San Diego), Johnny V’s, (St. Marie), Cuvee, Emeril's Delmonico, and Stella! (NOLA).
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Intro beer:
Brooklyn Summer Ale – 5.0% ABV Brewed with English barley malt, providing a golden beer with a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Summer Ale Cocktail
Green apple & scallop crudo, brown butter gel/ apple jus
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. It tastes like sunshine in a glass. 100% bottle re-fermented.
Duck breast, slow cooked duck egg, ramp puree, white asparagus,
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged for several months in second-use bourbon barrels, giving it a soft, round character infused with a balanced oak flavors. 100% bottle re-ferment with a blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces providing a wonderfully complex earthy funk.
Rutabaga & Charred Eggplant, pan-seared black eye peas, chevre crumble, fried basil
Brooklyn Silver Anniversary Lager – 8.6% ABV A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled lamb chop, cauliflower couscous, citrus brussel sprouts
Brooklyn Local 2 – 9.0% ABV Combines European malt and hops, Belgian dark sugar, and raw wildflower honey from a New York family farm. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Orange Curd, charred lime & avocado sherbet, cream gelee, graham crumble,toasted coconut flakes
Brooklyn Cuvée Noire – 10.6% ABV A Belgian Stout brewed with Mauritius sugar and orange peel, aged for six months in bourbon barrels, and then 100% bottle re-fermented.
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
The Spaten brewery was founded in 1397, by a private brewer or tavern keeper, not by monks. It changed hands over the centuries. The Spatt family, which owned the brewery in 1622-1704, gave the name, which stuck.
Spaten's rise, like many of Munich's large breweries, rise began in the early 1800s. Hofbräumeister (court brewmaster) Gabriel Sedlmayer took it over in 1807. His family has directed the brewery since then. The G.S. initials in the logo are his.
Spaten means spade or shovel, and the logo has a malt shovel. This beer mat is in the shape of a spade. The logo was designed in 1884, and is basically unchanged since then. Spaten's advertising slogan, "Lass Dir raten, trinke Spaten" (here's good advice, drink Spaten), came in 1924, and is still used.
Spaten merged with Löwenbräu in 1997. It is now part of the InBev brewery group.
Photos Courtesy of Brittany Purlee
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.
A portion of the proceeds benefits Slow Food Chicago.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Reception
Summer Ale Cans
Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.
Smoked melon soup, braised pork belly, chipotle & marshmallow
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.
Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons
Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented
Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate
Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
My fave!!! actually the bock is my fave...Shiner, the oldest independent brewery in Texas, has been incorporated since 1909. A group of businessmen incorporated Shiner Brewing Association and placed Herman Weiss in as the company's first Brewmaster. In 1914 the founders offered the plant for lease, a German immigrant brewer named Kosmas (more commonly referred to as Kosmos) Spoetzl learned of the operation and co-leased with Oswald Petzold with an option to buy in 1915. Before this business venture, Spoetzl had attended brewmaster's school and apprenticed for three years in Germany, worked for eight years at the Pyramids Brewery in Cairo, Egypt, and then worked in Canada. He moved to San Antonio in search of a better climate for his health, bringing with him a family recipe for a Bavarian beer made from malted barley and hops.
Photos Courtesy of Maverick Inman
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.
Farm Tour
Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.
Feast
Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food DC.
See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.
Passed Appetizer
Fried injera, burberry goat, split peas
Dinner
Kale, white miso vinaigrette, golden raisins, shallots
Roasted root vegetables, honey, herbs
Cheese board, Mostarda, berry gastrique
Injera (ethiopian flat bread)
Saffron rice
Marinated skirt steak, carrot-ginger puree
Dessert
Strawberry rhubarb compote, sorrel whipped cream, scones
Beers
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.
Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive
Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Photos Courtesy of Brittany Purlee
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.
A portion of the proceeds benefits Slow Food Chicago.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Reception
Summer Ale Cans
Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.
Smoked melon soup, braised pork belly, chipotle & marshmallow
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.
Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons
Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented
Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate
Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
2017 marks the tenth anniversary of the death of legendary beer writer Michael Jackson (1942-2007), aka the Beer Hunter. In honor, CAMRA (the Campaign for Real Ale) has reprinted an article that it first published in 1980 in its house organ, "What's Brewing."
There are over 5,000 breweries operating in the United States today. In 1980, there were only a handful of microbreweries (what we now call ‘craft’ breweries) in businee. And there were no ‘craft’ IPAs. There was, however, at least one American IPA.
"Oh, my darling Ballantine ..." was one of the first articles that Mr. Jackson would write for CAMRA. It told the story of Ballantine IPA, a relic of American pre-‘craft’ mainstream brewing. The article reads now with some dated references, but the history is there and the observations trenchant. Jackson finished it with a sly bit of social commentary.
*******************
▶ "Much as gentlepersons opt for blondes, so British beer drinkers prefer bitter. That much is axiomatic, but exactly how bitter is another question.
The brewmaster himself, through he may be too matter-of-fact to use such epithets, is seeking a distinctive palate, a subtlety, a balance, rather than a malty sweetness or a hoppy, bitter dryness.
So, is his product as malty as Hartley’s of Ulverston, the sweater kind of bitter, or as hoppy and dry as Young’s ordinary, Shipstone’s or Courage Directors’? Such are the comparisons open to the man on Clapham omnibus, or indeed in the public bar and the CAMRA tie.
Brewers, on the other hand, have over the years come to agree on a more scientific way in which bitterness might be measured and expressed. The system is based upon an optical measurement of density of hop acids and resins extracted from the finished beer.
Although this system is less than definitive in the way in which it accounts for the bittering features inherent in malts and yeasts, it provides an interesting rule of thumb, or of palate.
In many parts of the world, the typical beer is a lager with an original gravity of, say, 1046, attenuated to an alcohol content of 4.75 by volume, expressing its hoppiness probably around the middle of the scale ranging from 14 to 27 units of bitterness. I mention original gravity because, the higher it is, the more malty sweetness the brewer has to balance with hoppy dryness.
An English ordinary bitter, which actually has a lower original gravity (say 1036, attenuated to 3.6 per cent) might have somewhere between 20 and 35 units of bitterness, and may well aspire to the higher end of the scale. A special bitter is even more likely to be in the mid thirties, and the classic IPA, our cherished White Shield (1052 and a good 5.0 per cent) manifests its exuberantly hoppy liveliness at 40 units of bitterness.
These musings on bitterness are motivated by my recent tasting of another IPA, and a very famous one, through not to British drinkers. This particular example was one of those classic brews that survive in unlikely places because they have somehow managed to catch history in a rare benevolent mood.
It was right at the peak period of India Pale Ale trade, in 1830, that a Scottish brewer named Peter Ballantine emigrated from Ayr to the United States, and shortly afterwards went into business.
Since the question might occur to drinkers with Catholic tastes, I might say that this Ballantine does not seem to be related to the distinguished whisky-distillers of the same name, although their firm was established round about the same time.
The wonderfully distinctive India Pale Ale produced by Peter Ballantine has proven to be a remarkably hardy brew in more senses than one. With its Scottish parentage and its Anglo-Indian heritage, the beer survived the post-Prohibition takeover of the firm by a German family, and retained even until the early 1960s a formidable 60 units of bitterness.
In order to achieve this, the brewery used hop oils produced on the premises by its own method of steam-distillation similar to that which I have seen employed to make grappa brandy. Whole hops were used, both during the brew and afterwards. The beer was dry-hopped, and aged for a year in wooden tanks.
Ballantine also produced a beer called Burton, which was essentially the same brew aged for up to ten years in tanks which were gradually tapped and replenished rather like sherry solera.
I was greatly honoured recently to be served a 30-year-old Burton by a friend. It had the characteristics of an extra-ordinarily dry barley wine, pale in colour and faintly cloudy, with a most powerful mouth and a mighty hop bitterness. The floweriness and bouquet of the hop were still evident.
Although Burton is, sadly, no longer made, there is happier news of IPA.
There were grave fears for the beer when Ballantine brewery in Newark, across the river from New York City, was closed after a takeover by the Falstaff group.
This concern was not eased when, soon afterwards, Falstaff itself was taken over, by a businessman who owned General Brewing, best known as producers of supermarket brands.
This did not seem to augur well for Ballantine’s IPA, and for that reason I dared give it only a whispered mention in my World Guide to Beer. However things turned out better than might have been expected, and I was recently delighted to find this outstanding American ale in rude health, after making a pilgrimage at the suggestion of What’s Brewing reader Bill Byrnes.
I hope that, in the matter of great ale, East Coast honour has thus been quite properly satisfied.
Like a half-forgotten celebrity, thought by some admirers to have retired and by others to be dead, Ballantine’s IPA has been living in quiet obscurity. Its new home, some miles to the north, is still within easy reach of its small but dedicated band of followers from the New York area. Ballantine’s now resides in a Falstaff-owned brewery in Rhode Island. The brewery, named after a local Narragansett tribe of Indians, was built in 1890, and also produces a porter and a lager.
Happily, it still has wooden fermenters and holding tanks, both used for the IPA, through the brewmaster contrarily questions their value. Her is one of the substantial school who argue that wood’s disadvantages, notably in harbouring hostile micro-organisms, outweigh the benefits of ‘house character’ which they may or may not confer. I disagree, and will pursue this topic in a future article.
Hop oils are no longer used, but bittering is still a matter of some care. The hops used are a careful mixture of Brewer’ Gold and American Yakima, and the end result is a very respectable 45 units of bitterness.
Ballantine IPA has a very high original gravity at 1078, through history is vague as to the densities of the original India Pale Ales of the 1820s and the 1830s. Apparently they varied from 1044 to 1070.
This American example is fermented for a couple of weeks, which is a long time, then dry-hopped and held in wood for five months to gain bitterness. It is not, however, primed and is held at a temperature which prevents any further fermentation. Its final alcohol content is 7.5 per cent.
It is marketed only in the bottle and is pasteurised, but with such care that the palate remains astonishingly fresh – British bottlers please copy.
With its thick, rocky head, delightfully hoppy nose, powerful and lasting bitterness, extremely firm full body, superb balance and soft natural carbonation, Ballantine’s IPA is unique in its fidelity to the East Coast tradition of Colonial ales.
It has for years been poised on the brink of disappearance, but the brewery have no decided to make it more widely available, and to put some promotional effort behind it.
Since they say there is no prospect of the brew being kept alive as a prestige “loss leader”, the worry must be that this sales drive constitutes one last attempt to achieve success with an eccentric product.
The hope must be that having hung on for so long, IPA is not finally killed by the brewery’s suddenly greater expectations of it.
Behind an inappropriately gimcrack label, it is quite legitimately, being priced and presented in competition with imported beers. It’s success may now depend upon the ability of an unschooled consumer to recognise that this local product deserved little honour in its own country, and that it is more than a match for the average import.
Ironically, one such interloper is a new product from Greenall Whitley, a Cheshire Pub” beer which is being test-marketed with some success in Ballantine’s own backyard.
I should finally, make it clear that Ballantine does, in fact, produce three genuinely top-fermented ales, all dry-hopped, though the other two are not at all English in style. One is a new product, a premium ale named Brewer’s Gold after the species of hop with whose aroma and palate it is notably imbued.
This smooth, full-bodied golden-coloured ale has an original gravity of 1070, 7.0 per cent alcohol by volume, and 30-34 units of bitterness. It is intended to compete on the campus circuit with fashionable North American ales like Genesee and Molson.
Then there is the house “ordinary,” known simply as Ballantine Ale, and labelled with a Triple X symbol.
This, too, is golden in colour, and has a pronounced aroma, and palate of Brewers’ Gold hops. But it is far less memorable than its bigger brothers, though it packs an original gravity of 1053, 5.6 per cent alcohol by volume, and 22-24 units of bitterness.
It does well in the decaying urban areas near the old Newark brewery, through any beer which has above average strength without a premium price is popular in ghetto neighbourhoods.
There, too, you can find units of bitterness."
****************
▶ In 2014, Pabst Brewing Company made an attempt at a quasi-resurrection of Ballantine IPA. Geeks at RateBeer and BeerAdvocate, tasting it without historical context, were, generally, not kind. I, unfortunately, never did find it on shelf or tap.
▶There is evidence that the yeast which Sierra Nevada Brewing first employed for its iconic Pale Ale in 1979 (and still does) was, in fact, Ballantine’s house ale strain, which would make the latter the fungal grandparent to much of early (and a lot of current) ‘craft’ brewing.
▶ CAMRA promises reprints of more Jackson articles throughout the year.
***************
▶ Image uploaded by Yours For Good Fermentables.com.
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Photos Courtesy of Maverick Inman
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.
Farm Tour
Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.
Feast
Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food DC.
See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.
Passed Appetizer
Fried injera, burberry goat, split peas
Dinner
Kale, white miso vinaigrette, golden raisins, shallots
Roasted root vegetables, honey, herbs
Cheese board, Mostarda, berry gastrique
Injera (ethiopian flat bread)
Saffron rice
Marinated skirt steak, carrot-ginger puree
Dessert
Strawberry rhubarb compote, sorrel whipped cream, scones
Beers
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.
Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive
Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Reaux Photo.
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met the last time we were in New Orleans. For this year's Mash, half of each Slow Supper's seats will be open to the public, with the other half reserved for members, so click here and get your tickets now.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs -- all paired with Brooklyn beer, both familiar and rare. A percentage of ticket sales go to support the New Orleans chapter of Slow Food. To learn more about how Slow Food fights the good fight for good, clean and fair food click here.
Donner-Peltier Distillers will be serving up a Oryza Gin and beer cocktail for our reception drink.
Music will be provided by the always timeless and classy, Luke Winslow King.
We can talk about how special this evening will be all night but let's get to the most important issue at hand: The Menu.
Reception
A Summer French 75 - A refreshing summer cocktail replacing your average champagne with our Brooklyn Summer Ale.
Egg en cocotte, crawfish bisque, basil croutons
Brooklyn Sorachi Ace (7.6% ABV) - A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the Japanese-bred Sorachi Ace hop. 100% bottle re-fermented.
Grilled octopus, miso glazed eggplant, popcorn puree
Brooklyn Wild Streak (10% ABV) - A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces.
Beef tartar, sunchoke puree & syrup, quinoa crumble, mustard greens
Brooklyn Silver Anniversary Lager (8.6% ABV) - A 100% bottle re-fermented version of Brooklyn Lager brewed to Doppelbock strength to commemorate our 25th anniversary. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 (9.0% ABV) - Combines European malt and hops, Belgian dark sugar, and raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented.
Coffee & Chicory: coffee ice cream, frozen cream, chicory tuile
Brooklyn Black Chocolate Stout (10.0% ABV) - Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
The menu didn't write itself, so let's meet the men behind the meal. Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosophy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Chef Brent Tranchina is an active member of the New Orleans’ urban farming community and is a food justice advocate. The native of the Big Easy has bachelor's and master's degrees from UNO and has worked at Benu and Rich Table in San Francisco and Commander's Palace in NOLA on top of a stint in Italy as an English teacher. He now leads this merry band of misfits in New Orleans as Dinner Lab's Chef de Cuisine.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
“Dinner Lab is the only place in this area you’ll likely ever nibble Bolivian beef tongue with yellow aji peppers from a disposable bamboo carton while sitting at a folding table in a deserted warehouse with Foster the People playing in the background.” - nola.com
Harem Master #1185
Bikini Control Skippers Unit 413
Carolina Knights Unit 201
Volunteer State QSL Club Unit 687
Harem Girl #2544
Drawn by Crystal Kitty & Iron #10 1977
Beers represented include:
SweetWater:
Georgia Brown Ale
420 Extra Pale Ale
Sam Adams:
Boston Lager
Summer Ale ★
Boston Ale
Scotch Ale
Black Lager
Honey Porter
Flying Dog:
Doggie Style Pale Ale
In-Heat Wheat Hefeweizen ★
Old Scratch Amber Lager
Tire Bite Golden Ale
Snake Dog IPA
Heineken
Corona
[★ = a favorite]
#1 in a 4 part beer series
A bottle of Aventinus Weizen-Eisbock from Weissbierbrauerei G. Schneider & Sohn in Kelheim, Germany, at Weisses Brauhaus bräustüberl - the brewery tap.
Schneider Aventinus Weizen-Eisbock is a 12% abv eisbock version of the regular Schneider Weisse Aventinus Weizen Bock. This one was bottled in August 2012, a month before my visit to the brewery.
It poured a cloudy reddish brown color with a massive tan head. It had a wonderful fruity aroma with plums, citrus and a nice malty sweetness. Mouthfeel was full bodied with a viscous, oily texture. The flavor opened up like an explosion upon the first sip. Intense malt sweetness and overripe plums, with a warming alcohol bite. As it warmed up I got raisins and prunes too. It finished surprisingly dry with a long aftertaste of dried fruits.
This is rich and tasty eisbock, a beer that will probably continue to develop with cellaring for years.
COMMERCIAL DESCRIPTION
Aventinus, the Wheat Doppelbock of Bavaria, has always been known to be the most intense and complex wheat beer in the world. This was the case for the past sixty years, but not anymore...
Up until the 1940's, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, the precious drink partially froze during transportation. Unaware that the brew was concentrated by the separation of water from the liquid. People were baffled by this unique version of Aventinus. By chance, the first Aventinus Eisbock was created.
Well aware of this story, Hans Peter Drexler, brewmaster of the Schneider brewery, decided to recreate this classic "mistake" in a modern controlled facility. Thus, the Aventinus Eisbock is reborn sixty years later ... Prost!
Photos Courtesy of Brittany Purlee
This pop-up dinner party, hosted in a unique, non-traditional location, embodies The Mash. In each city we visit, we bring together some of our favorite people to create a memorable meal and moment. Our partner for the tour is the incomparable, members-only, Dinner Lab, whom we first met in New Orleans, last year. For this year's Mash, Dinner Lab is releasing half of each Slow Supper's seats to the public. Brooklyn Brewery is excited to share Dinner Lab's unique dining experiences with our Mash cities.
The curated evening brings people together around a common table to share cuisine crafted by Brooklyn Brewery Chef Andrew Gerson in collaboration with Dinner Lab Chefs paired with Brooklyn beer styles both familiar and rare.
A portion of the proceeds benefits Slow Food Chicago.
Brooklyn Brewery Chef, Andrew Gerson, brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew demonstrates and represents Brewmaster Garrett Oliver's philosphoy on beer and food. Andrew is currently travelling his way around the States, collaborating with some of the country’s most innovative chefs, like Marcus Samuelson (NYC), Chris Sheppard of Houston’s Underbelly, from Sea Change in Minneapolis Jamie Malone, and Paco Roberts of NOLA’s Dinner Lab. During The Mash tour, Andrew has picked up new culinary ideas and shared his own from Stockholm to Las Vegas and everywhere in between, bringing you farm-to-table cuisine steeped in regional flavors, with a dash of Brooklyn fortitude sprinkled in for good measure.
Born and raised in Chicago, Chef Daniel Espinoza is now Dinner Lab’s Chef de Cuisine in his hometown. Growing up, Chef spent time giving back to the community tutoring middle schoolers in Sembrando El Futuro (SELF) program, and volunteering as a caseworker for the Office of Juvenile Justice and Delinquency Prevention. After earning his culinary arts degree at Kendall College, Chef Daniel worked at Carmichael’s Chicago Steak House. It wasn’t long before Chef started seeing stars--Michelin stars, that is: in addition to his time at Mexique in Chicago, Chef traveled to France and completed a stagiaire at Bistro des Saveurs Castres. Chef Daniel is happy to be back on his old stomping grounds with Dinner Lab.
Dinner Lab is a membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience. Whether it happens on the roof of an abandoned building, the floor of a paper mill, or inside a motorcycle dealership, we believe that good people, good food and good drink are the only elements paramount to a memorable meal.
To learn more about DinnerLab and to become a member, visit DinnerLab.com.
Get tickets here, and check out the menu below.
Reception
Summer Ale Cans
Brooklyn Summer Ale – 5.0% ABV A modern rendition of the “Light Dinner Ales” brewed in England. Premium English barley malt, gives this light bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma.
Citrus marinated cobia, spiced chicharron, lemon curd, pickled tarragon grapes
Brooklyn Sorachi Ace – 7.6% ABV A classic saison, cracklingly dry, hoppy unfiltered golden farmhouse ale featuring the rare Sorachi Ace hop. 100% bottle re-fermented.
Smoked melon soup, braised pork belly, chipotle & marshmallow
Brooklyn Wild Streak – 10% ABV A Belgian-inspired golden ale aged in second-use bourbon barrels & re-fermented with the wild yeast strain Brettanomyces. 100% bottle re-fermented.
Egg in a jar, roe, smoked trout & roe, creme fraiche, rye croutons
Brooklyn Local 1 – 9.0% ABV A Belgian- inspired golden ale Forged with barley malt and hops from Germany, aromatic raw sugar from Mauritius and yeast from Belgium. 100% bottle re-fermented.
Grilled baby lamb chops, cauliflower cous cous, roasted brussel sprouts, anchovy compound butter
Brooklyn Local 2 – 9.0% ABV A Dark belgian inspired ale, with raw wildflower honey. The beer emerges with a mahogany color, dry fruity palate and complex aromatics. 100% bottle re-fermented
Dark berry shortcake with buttermilk whipped cream, citrus gel, Mast Brothers chocolate
Brooklyn Black Chocolate Stout – 10.0% ABV Our award-winning rendition of the Imperial Stout style, featuring a luscious deep dark chocolate flavor from three mashes of specially roasted malts.
”You get to have a 100% unique evening, never to be repeated again. You will meet new people, try new dishes, and enjoy a space never before dined in.” - Nashville, Nashville Guru
Hi everyone!! Sorry I can't be with you guys this year...I wish I could! Life is good for me! I am a 'happily' divorced single person for 9 years now. Somehow my "evil" Ex wife and I produced three beautiful daughters (Jamie 24, Rachel 22 and Brittney 19). Good citizens and human beings all of them...except the X!! I've grown into a professor of "College Success" at Tallahassee Community College." We are the main 2yr feeder college to Florida State University. Being a prof is the greatest thing...I get to influence mostly 18-20 yr olds from all over the country and the world. Last fall TCC had students from all 50 states enrolled and 600 international students!! Pretty cool place. I really like what I do...plus 8 weeks off in the summer is absolutely awesome!! ... Each summer I take a mcy trip with my SO (significant other!!)...this year we did 6500 miles up to Nova Scotia, New Brunswick, Cape Breton and Prince Edward IS. A great trip!! The picture is taken from last year's trip to Alaska...12,000 miles. It's an overlook of the small town of Dawson City in the YK territory. Dawson is the town for Jack London's books on Alaska and the Canadian North. My 'trusty' mcy is a BMW R 1100 GS. It's name is Moby Dick because it is a 'whale of a motorcycle!!' Beemers are great to travel on!!
Anyhow, I have a great life and so many fond memories of you guys and Churchville. Most of my students don't have positive memories of this time...I remember having so much fun...especially playing athletics and after school adventures on the weekends. My only regret is I was so shy and slow to lose my virginity!! 19 is awfully old these days!! Ha!! Lots of you"Churchville" girls (you know who you are!!) could have helped me out just a little!! Oh well...I probably would have married the first lady who was willing...and I would have 5 kids instead of 3 and living in NY instead of North Florida!! Some thoughts and thanks: Beverly H. my first Jr. Hs. sweater girl!! Donna A. my first serious love and infatuation...p.s: do you still have the tombstone? Wonderful Annie D and Karen!! Such good people! Linda M. and Marsha M...crushes!! Peggy C and her music!! Laurie and so many other good Churchville women. And then the bros: Barry the Boomer...Chris B...who browned up Mrs. Reid!! Ronnie B who got me into travelling...our trip was so much fun in '73!! Jack F...my longest friend and money wiz! Tim C...gave me one beer and I got kicked off the basketball team!! Thanks a lot Crowley! Bob Mc the only other person who loved BB as much as I did! And so many others who played different roles in our lives at different times...Lynn, Robert B., Scott and Laird B the 'secret agent' with all of the keys to the school. Paul H...one of the funniest people I have ever known who also became the brewmaster. John B...he had all the smooth moves...Don T. who I wanted to kill ...Ha!... for dating my girlfriend! Lonny K. one of the nicest guys along with John K. ... Tommy Hill...dynamite in a grappler suit...and his compadre on the mats, Billy B. And Norm Worden one of my first best friends...Doug T. and Dom T...Bob W... better than I with the ladies for sure. ... Jimmy Trotter and Mike Sadden! Bruce C...a wonderful pint sized athlete...And last but not least...Bruce E. my president who never expected a 40 year stint in office!! Way to go Bruce to keep everyone together. Much thanks to all of you for helping me grow up ... I left out so many people...I felt you were all great friends and I miss you. Florida is a great place but I still miss NY! Come visit N. FL...it's actually the best part of FL except for May-August when the heat will make you wither!!
Photos Courtesy of Ben Droz
Twenty-five years into running one of the top craft breweries in America, Brooklyn Brewery co-founder Steve Hindy looks back with his fellow craft beer comrades to discuss the circumstances and ambitions that allowed a handful of individuals across the country to challenge one of the largest corporate dynasties in American history. Steve's new book Craft Beer Revolution tells the story of hundreds of groundbreaking breweries and how they fundamentally changed humanity's favorite beverage. Throughout 2014, Steve is hitting the road discussing the industry he loves with the craft beer leaders of every city The Mash visits. Speakers in Washington DC include:
Justin Cox, Founder & CEO of Atlas Brew Works, is a graduate of Vanderbilt University and the George Mason University School of Law. After completing a Presidential Management Fellowship with the Federal Government, he founded Atlas Brew Works focused on providing the District of Columbia and surrounding areas with fresh craft ales and lagers in the traditions of the old world and the new. Justin is a founding board member of the DC Brewers Guild where he serves as Secretary.
Will Durgin, Head Brewer of Atlas Brew Works, is a graduate of Worcester Polytechnic Institute in Worcester, MA where he studied Biology and the UC Davis Master Brewer’s Program. He formerly worked for Pyramid Breweries in Portland, OR and Telegraph Brewing in Santa Barbara, CA. He left Oregon in 2012 to found Atlas Brew Works with Justin Cox, where he is currently Head Brewer.
Brandon Skall, CEO of DC Brau, opened DC Brau with partner Jeff Hancock in 2009 to fill a glaring void in the local beer market. With extensive experience in the beverage industry, Brandon took the reins as CEO to handle the sales and business side of the brewery. DC Brau, brewed within the city limits, is available city-wide for both beer nerds and recreational beer drinkers alike to call their own.
Jeff Hancock, Brewmaster of DC Brau, was acutely aware of the empty tap handle or store shelf where a local beer ought to be found in his city until the opening of DC Brau in 2009. As Brewmaster, Jeff has leveraged his extensive experience in the commercial brewing industry to helm the day-to-day operations. Prior to opening DC Brau, Jeff apprenticed at Franklin’s Restaurant and Brewery in Hyattsville, Maryland, and brewed at Grizzly Peak Brewing and Arbor Brewing companies, both in Ann Arbor, Michigan, and at Flying Dog Brewery in Frederick, Maryland.
Chris Van Orden, moderator & co-editor of DC Beer, While his native North Jersey will always hold a dear place in his heart, Chris gives Philadelphia all the credit for his craft beer conversion. During his six plus years in the City of Brotherly Love, his book-learning was supplemented by extracurricular schooling from the local powerhouses: Victory, Yards, Weyerbacher, Sly Fox, Nodding Head, Dock Street, Monk’s, Jose Pistola’s, SPTR, the list could really go on for quite some time. He made his way to DC in 2008, fell in with a cadre of like-minded enthusiasts, and now makes beer pilgrimages on a regular basis with his loving, indulging wife. He tweets @csvanorden.
Steve Hindy is co-Founder, Chairman and President of The Brooklyn Brewery, one of America’s top 25 breweries. A former journalist, he became interested in home-brewing while serving as a Beirut-based Middle East Correspondent for The Associated Press. Back in the states as Newsday’s assistant foreign editor in 1988, he began brewing his own beer and persuaded his neighbor, banker Tom Potter, they should quit their jobs and start a brewery. Hindy is a member of the Board of Directors of the Beer Institute and The Brewers Association. He is a director of Brooklyn’s Prospect Park Alliance, chairman of the Open Space Alliance for North Brooklyn, former chair of Brooklyn’s Tourism Consortium and a former member of Community Board 1. Hindy also serves on the Board of Transportation Alternatives and the Alcohol Beverage Manufacturer’s Research Foundation. He lives in Brooklyn with his wife, Ellen. With Potter, Hindy co-authored Beer School: Bottling Success at the Brooklyn Brewery, Forward by NYC Mayor Michael Bloomberg, published by John Wiley & Sons. His second book, The Craft Beer Revolution: How A Band Of Microbrewers Are Transforming The World’s Favorite Drink was released in the spring of 2014.
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Brittany Purlee
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by featured artisans including Chicago Honey Co-op, West Loop Salumi, Crumb Bread and Edible Chicago.
Farm Tour
Get to know your Growing Power farmer, and learn how your food is grown on a private tour with Gillian Knight & Tyres Walker.
Feast
Savor a family style meal created by Chef Nicole Pederson of Found, Chef Jared Wentworth of Longman & Eagle and Brooklyn Brewery Chef Andrew Gerson.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music by The Golden Horse Ranch Band.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities . She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food Chicago.
See the Dinner on the Farm menu and the stories behind the rest of our Nashville collaborators below.
Passed Appetizer
Gunthorp farms with yard bird, fried hot sauce, high life gel, ranch farce, charred tropea onions, dill pollen
Main
Meatballs with jerusalem artichoke puree, syrup and chips
Grilled perch
Sides
Herbed sourdough focaccia with roasted cippolini onions
Hearty green leaf salad with miso vinaigrette, shallots and toasted pecans
Carrot and Harissa salad with frisse, pumpkin seeds and cilantro
Grilled beets with prairie fruits and farm goat cheese
Dessert
Strawberry short cake with biscuits, strawberry jam, rhubarb sauce and sorrel whipped cream
Beer
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Longman & Eagle Chef Jared Wentworth has four years of Michelin stars and twelve years of Executive Chef experience to back his work at Longman & Eagle, as well as his newest restaurant, Dusek's. Wentworth, despite his unwavering devotion to foie gras, believes food should be accessible and affordable to all--hence Longman & Eagle's famous $3 whiskey selection. Wentworth's menus focus on seasonality and sustainability, and all taste really, really good with beer.
Found Kitchen Chef Nicole Pederson spent time in Mash-alum Marcus Samuelsson's kitchen at Affinia and Danny Meyer's Gramercy Tavern before moving on to C-House, where she operated as Executive Chef. Now at Found, Pederson focuses on pure flavors, simplicity, and seasonality in her cuisine, as seen in Found's produce-centric menu.
Growing Power's Iron Street Farm is a 7-acre site on Chicago’s south side that produces local, healthy, and sustainable food year-round with a focus on serving, training, and engaging vulnerable populations. Growing Power aims to transforms communities by supporting people from diverse backgrounds and the environments in which they live through the development of Community Food Systems. These systems provide high-quality, safe, healthy, affordable food for all residents in the community. In 2013, Growing Power trained and employed over 300 at-risk youth in urban agriculture and community food system development.
edible Chicago connects readers with our city’s unique food culture.
Chicago Honey Co-op has formed a long term relationship within the community with emphasis on education, healthy eating and awareness of the natural environment.
Crumb baker and owner Anne Kostroski uses organic flours from Illinois, Wisconsin and North Dakota, cheeses from Wisconsin and best of all, the amazing seasonal produce found here at the Midwest farmers markets.
West Loop Salumi is the first Illinois USDA certified salumeria and uses Midwestern meat, including heritage Berkshire hogs from family co-op farms and whole-milk-fed heritage hogs from Wisconsin.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis
Photos Courtesy of Maverick Inman
Our week of cultural happenings gets off and running with this agrarian dining experience. Through roaming culinary events, Dinner on the Farm works to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. There will be lots of deliciousness, interesting neighbors and enough beer for all.
Meet the Makers
Enjoy Brooklyn Brewery beer and local delicacies by Craft Kombucha, Lulu's Ice Cream, & Radius Pizza. Tickle your brain with the mind expanding articles of The Intentional, and look for Chef Andrew Gerson's interview in their next issue.
Farm Tour
Get to know your Georges Mill farmer, and learn how your food is grown on a private tour with Molly Kroiz.
Feast
Savor a family style meal created by Brooklyn Brewery Chef Andrew Gerson, Chef Hiyaw Gebreyohannes and Chef Patrick Dinh.
Merriment
Spend the afternoon with friends and family playing classic backyard games, and listening to live music from Jake & the Burtones.
Family friendly.
We first connected with Dinner on the Farm founder Monica Walch while producing last year's Slow Supper in the Twin Cities. She has since joined our colorful cast to create unique local food experiences designed to celebrate farms, chefs and food entrepreneurs who are dedicated to good, sustainable food for the 2014 tour.
A portion of the proceeds benefits Slow Food DC.
See the Dinner on the Farm menu and the stories behind the rest of our collaborators below.
Passed Appetizer
Fried injera, burberry goat, split peas
Dinner
Kale, white miso vinaigrette, golden raisins, shallots
Roasted root vegetables, honey, herbs
Cheese board, Mostarda, berry gastrique
Injera (ethiopian flat bread)
Saffron rice
Marinated skirt steak, carrot-ginger puree
Dessert
Strawberry rhubarb compote, sorrel whipped cream, scones
Beers
Brooklyn Lager, Brooklyn Summer Ale
Brooklyn Brewery Chef Andrew Gerson brings to the table ten years of culinary experience as a cook, educator and activist. As a graduate of the University of Gastronomic Sciences (Pollenzo, Italy) and an active member of Slow Food, Andrew supports local food systems in communities across the country. Hired by The Brewery in 2013, Andrew demonstrates and embodies Brookln Brewmaster Garrett Oliver's philosophy on beer and food. Chef Andrew also has powerful hands. Come see what they can do.
Born in Djibouti East Africa to Ethiopian parents, Chef Hiyaw Gebreyohannes was raised in Toronto where he spent much of his childhood in the kitchen learning from his mother’s culinary expertise. His work in Manhattan as General Manager of West African restaurant Zereoue inspired Hiyaw to travel to Ethiopia, Ghana, Ivory Coast, South Africa, Kenya and Egypt to explore his roots – an impactful journey that gave way to Taste of Ethiopia, Hiyaw’s company specializing in modern Ethiopian cuisine. Hiyaw’s inventive fare has been featured in The New York Times, Food & Wine, Every Day with Rachael Ray among other notable publications.
Chef Patrick Dinh has headed the kitchen of one of the country's most enduring and popular restaurants, Tuscarora Mill, for twenty-two of its thirty years in business. Before that, he worked under Jeremiah Towers, of Chez Panisse. The self-taught chef describes his cuisine as "global", and is committed to keeping his menus evolving and inventive
Georges Mill Farm Artisan Cheese is a small, family owned farm in Loudoun County Virginia. They make artisan cheese on a seasonal basis using milk from their herd of Alpine dairy goats. The dairy is located in an historic bank barn that has been in their family for eight generations, and the Georges Mill goats graze over 15 acres of pasture. The pasture is supplemented with high quality grain and hay, and the staff are committed to producing cheese of the finest quality and connecting consumers to their food. Georges Mill believes strongly in the power of real food, and in the need for a strong local agricultural economy and community.
"One of the things that makes Dinner on the Farm truly special is that it really manages to capture that classic romantic feel. You can easily hunker down on a blanket with a significant other and just take in the scenic farm view or you can bring the entire family for a good old-fashioned community-style get together."
-- CityPages, Minneapolis