Chef Ben Vaughn of Restaurant Grace and Au Fond Farmtable and I have collaborated to create a menu for the Cooper-Young Regional Beerfest, which is happening on Saturday, Oct. 9, from 1-5 p.m. in Memphis. Our menu riffs on the classics: dogs and pizza. While Chef Vaughn has some delicious plans for those who eat meat (and cinnamon rolls!), I will make sure the vegetarians don't go hungry. I'll be making a vegetarian version of a meatball sub and puttanesca pizza on focaccia bread. It's sure to be a carb-y good time.
I have two V.I.P. Beerfest tickets ($60 value) to give away this week to a lucky TCV blog reader. At the festival, I will also provide 2 of our food items free to this ticket winner. Here's the deal: tell me about your favorite vegetarian dish to pair with beer. Post your response in the comments section of this post by Wednesday, 10/6 at midnight. I will select the winning entry at random and post the winner's name on the blog on Thursday. You may enter more than once.
Even if you don't win, be sure to stop by on Saturday, grab some good food, and say hello!
26 comments:
My husband and I love to pair Tom Yum Goong soup vegetarian style with Stella Artois. The tale of two continents!
I enjoy spicy kimchi and seaweed salad with icy, cold Tsing Tao!
My wife makes a vegetarian lasagna that goes great with an amber... and now I'm hungry.
I like to pair Rogue Shakespeare Stout with the hearty chili I make. The dark roast taste, and the hints of chocolate play off the spiciness, and hints of cinnamon in the chili beautifully. Perfect for a Football filled Saturday in the winter!
My wife, Barb, cooks this dish, that I swear, changes my life each time I eat it. You know that yummy sound kids make when they eat a sucker - yeah, that's how I get with this.
Penne Pasta with Calamata Olives topped with baked ricotta cheese and sprinkled with fresh basil from our garden. Well, this goes well with just about anything - water, fire water, or an Amber Ale with citrus notes.
This dish and my wife have turned me into a foodie. Life's too short to eat yucky food.
Jason
Grilled veggies with a brown ale. Yum yum.
I can make a mean carrot and winter squash risotto. Paired with a Guinness, it's a fantastic fall meal.
The veggie supreme at Memphis Pizza Cafe grouped with the Ghost River Golden is good.
I also like to double up on the zing - get a Pollo Diablo (without the chicken) from Boscos paired with their IPA
Vegetarian "Beef" and Guinness Stew
Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan.
Oven-roasted sweet potato fries made with a asafoetida tarka and served with homemade chipotle bbq sauce washed down with a Ghost River ale!
Hmm, now I'm thinking of my seitan pot roast with root vegetables and homemade egg noodles, served with lightly pickled red onions complimented by a Fat Tire (or two).
Alright then. I'm a meatatarian, and I'm going to go with the Unreal Chicken Pot Pie. I've made it a few times now for potlucks, and even the meat-eater friends go straight for it. It's one of those perfect fall dishes that warms you up, perfectly paired with a nice toasty porter.
Revolution Brewing in Chicago does a nice one called Eugene.
A rich butternut squash bisque topped with almonds paired with a seasonal amber ale.
I make a Finnish (and Moosewood)-inspired dish of tomato-dill cabbage and soy-Worcestershire tofu over rice with sour cream and pickles which is perfect with a nice brown ale (like Newcastle).
I won't be here this weekend, but I like any beer with any vegetable. Interesting mustache pic y'all have there...Have fun at the fest!
I love a nice crisp IPA to go with fresh pesto & pasta. The sharp flavors make me think of fall!
Carrot ginger samosas with a vanilla porter. The indian spices in the samosas marry with the vanilla in the porter while the spice of the ginger and lightness of the carrot mellow out the heavyness of the porter.
Spicy Lentil Corn soup with Fat Tire beer.
Homemade foccacia with olives, tomatoes, and grated parmesan, and Stone House from Boscos.
Boscos Midtown Brown with a Grilled Portabella mushroom sandwich.
Boscos Midtown Brown with a Grilled Portabella mushroom sandwich.
Vegetarian enchiladas with almost any beer!
Lemon Risotto with Blue Moon Honey Moon.
PRETZEL w/ SPICY MUSTARD
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