Ommegang Hop Chef Competition
Friday, June 8, 2012. 5:30 – 8:30 pm
11 North Pearl St. Albany, NY 12207
www.brownpapertickets.com/event/248514

Join us for our second Ommegang Hop Chef Competition, with innovative Capital Region chefs imaginatively preparing and pairing dishes with fine Ommegang ales. Each chef creates two dishes showcasing their skills in bringing Great Beer and Great Food to exuberant life.

11 North Pearl Event Centre

Our first Hop Chef event was on April 28th in Washington, D.C. and we had an amazing time and there was some incredible pairings that you can read about it by clicking here. Ommegang is excited to bring the Hop Chef event to our backyard and are excited to see what the Chef’s come up with for pairings.

Click here for a bio of each Chef and the dishes they will be prepairing.

COMPETING CHEFS INCLUDE

Brian Bowden of Creo
Elliot Cunniff of Colonie Golf & Country Club
Marcus Guiliano of Aroma Thyme Bistro
AJ Jayapal of The Mallozzi Family
Rachel Mabb of Bitches Kitchen Catering
Ric Orlando of New World Home Cooking & New World Bistro Bar
Jaime Ortiz of Mazzone Hospitality
Paul Ozimek of Taste

Who will win the bragging rights? And the chance to compete for the Hop Chef crown at our yearly Belgium Comes to Cooperstown festival at the brewery? Join us and see. And taste. And drink.

Tickets are $55 and can be purchased at www.brownpapertickets.com/event/248514

Those who purchase tickets by 11:59pm, May 23rd are automatically entered into a chance to win two seats at the judges table.

If you need a place to stay Hampton Inn & Suites Albany Downtown have honored the group code.
___________________________________________________
Group Code : HOP
Room Rate: $99/night
Reserve by June 5th
Physical Address: 25 Chapel Street, Albany NY
Room type available:Standard Double Queen or Standard King
Reservations:  518/432-7000 or email: mbieber@vistahost.net         ____________________________________________________

The chef dishes will be created and judged using Chef Teddy Folkman’s 5 beer pairing techniques:

1. Simple pairing – This is the direct interaction between food and beer from taking a bite of the food and a sip of the beer.
2. Incorporation – This is the utilization of beer in the cooking process. Incorporation can be a challenging task and requires some trial and error to see where the dish benefits from the addition of the beer.
3. Mimicking – One of the most difficult pairings, mimic pairings are the act of matching the flavor profile of a dish with the flavor profile of a beer. It is difficult because not only do you have to understand the flavor profiles of the individual ingredients of the dish, but also the beer such as the type of hops, malt and yeast being used.
4. Story Telling – Beer, like food, has a great history behind it. Not just how it was made, but why.
5. Experimental – This type of pairing is the most fun by far. It is finding a way to make the beer the main star of a dish. The experimental aspect of the pairing is more of an end result of trying one of the above.