Back to Boston

I got to take an extended vacation thanks to the holiday week. I gotta tell you, post vacation blues SUCK. Back to reminisce on the good times.
am36First things first – had to swing by the Chive to grab a beer with the guys and the Berries, and watch Elliot play the didgeridoo.
am35Legit Australian-style. Then  we caught a red eye out with hardly any sleep. Yay.
AMGreeted with a local and patriotic brew.
AM1Along with a delicious, piping hot bowl of chowda. Only bad thing about this picture? It was about 90 degrees with about 90% humidity. Still delicious.
AM2Dinner was swordfish, caught that morning by a local fisherman, along with freshly roasted asparagus and potatoes.
AM3And chardonnay. Gotta have the chardonnay on a hot night.
AM4I was a member of the clean plate club. My first time having swordfish – I’m ruined. Never again will I be able to enjoy frozen fish.
AM9On the 4th of July, we woke up bright and early and grabbed a shady spot on the street to enjoy the local parade. It was even hotter out than the day we arrived.
AM5AM7AM6Military veterans getting their due recognition. They even had a car with some WWII vets drive through.
AM8Aaand mermaids and clowns…. With bubbles nonetheless…
AM10We took Commander Matt’s parental units’ boat out every day we were there. I enjoyed the sun. It enjoyed me.
am34It enjoyed me a little too much. I spent the rest of the trip coating myself with aloe and cool, wet towels. Lesson learned – the sun is, indeed, evil.
AM11Erasing that painful memory with another beautiful view of the yacht club.
am33I got to go sailing for the first time ever! Matt’s uncle owns a Hobie Cat that we power-boated out to and took around the bay. I didn’t die. I consider that a win.
am32Afterwards we refueled with fried clam bellies – something my parental unit told me was a must on the east coast.
AM12We also refueled with Uncle Dave’s famous fish tacos he grilled up at his house.
AM13I hate coleslaw. This coleslaw made me a convert. Pardon my drool.
am31The next day was a ride out to Martha’s Vineyard. In case you didn’t know, there is no vineyard. I was thoroughly confused.
AM14The Black Dog is THE place to go in Martha’s Vineyard. We waited almost two hours for a table and took advantage of the time to stroll through the town.
AM15Mad Martha’s is also incredibly well-known. Matt and his family used to frequent there when they lived in MA.
AM16Mother-son love.
AM18FINALLY the wait was up!
AM17Hash ‘n eggs with a gigantic bottomless coffee. Drool again.
AM19And that evening it was time for even more food. The family brought over fresh clams which they steamed with beer, onions, celery and hot dogs.
AM23I ate one. One and done…
AM24Not a joint. Clam neck – in case of any confusion.
am21Clam pie – butter, clams, more butter, bread crumbs, butter, butter and bacon!
AM25And then it was time for the massacre.
AM26Twenty lobstas.
AM27Twenty gigantic lobstas.
AM28I couldn’t even finish my one – these things were out of control.
AM22Luckily I had some guidance – very  helpful after the painful attempt I made last time.
AM29The sun was thankfully setting and a cool breeze was flowing through the yard. We all sat lazily with beer in hand until it was time to go watch some of the best fireworks I’d ever seen being fired from a barge about 100 yards off the beach. Pictures omitted because I was enjoying myself and pictures of fireworks are hard ‘n stuff.
am20AM30Of course nothing went to waste – lobsta rolls the next day before we packed up and flew back!

Yet another amazing trip out east. Thank you to all of our wonderful hosts! I had an amazing time. Again.

Now to kick some post vacay blues butt.

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Parental Guidance

My parental unit came by this weekend for a visit from Colorado to spoil me rotten, so we hit up some of the necessary traditions.
am15Chicken Tikka Masala…
am14Baingan Bharta…
am13Saag Paneer. We’re huge Indian food fanatics, so every time we get together buffets are consumed at least once. At least.
amAfter a long weekend of wine tasting, feasting on the lake and attempting to keep cool in the 113 degree heat, we took a final visit to the beach for some ocean views – one thing they definitely don’t have in Colorado.
am0Pepperdine University has one of the most amazing ocean views around, plus cool breezes and 75 degree temperatures. It was a very appreciated breath from the heat wave we’ve been having.
Pepperdineam2Mumsie and me!
am3Me and my pops!
am5We headed back into the brutal heat for a final farewell breakfast at one of my new favorite spots, Pedalers Fork.
am6Brand new and beautiful inside, the only thing I could appreciate even more than the air conditioning is the decor. And people. And food. But, oh how I adore that A/C!
am7Pedalers Fork is a combination farm-to-table restaurant with a full lineup of beer and huge cocktail list, coffee shop and bike repair shop.
am8Even with the heat, I can’t pass up their amazing coffee that’s roasted in house – 10 Speed Coffee.
am9Mumsie ordered the vegan and gluten free Whitney Ranch Blueberry Johnny Cakes. Edible flowers included.
am11Pops went for the Spring Shakshouka with poached eggs in harissa broth. Random and delicious. I think he may have regretted the hot skillet after it began emanating waves of heat into his face, though.
am10I stuck with a classic – smoked turkey and avocado sammich with baby kale caesar salad and a nice tall pint of Enegren Captain’s Summer Session on the side.
stacheWe parted ways and I enjoyed some of the loot from my parental unit’s visit. Mustache hat with matching removable mustache. How could I not?

In other news – I’m headed back to Boston tomorrow for a week! Happy July!

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Firestone Pairing Dinner

Yet again, I was forced to host, and therefore attend, a delicious beer pairing dinner – this time at SALT in Calabasas.
AMIt’s been heating up here in Southern California, so unfortunately we had to abandon the beautiful patio area in exchange for some very welcomed air conditioning.
AM1If you haven’t been to SALT yet, I highly recommend you go. Chef and owner David Iino is a magician when it comes to food. When he sent me the menu so I could pair the beers, I started hyperventilating with happiness.
saltmenuI’m sorry for taunting you, but you’re more than welcome to join any upcoming dinners I host!
AM2There were six beers to pair with each dish, plus a little something extra that the good folks at Firestone brought!
AM3The first course were tray passed appetizers – vegetable spring rolls….
AM5And ahi tuna tacos with a touch of chipotle mayo.
AM4I paired these with Pivo Hoppy Pils – a nice smooth lager with a lingering hop bite at the end. This beer is clean enough to not get in the way of the simple dish, but has just enough of a spicy bitterness to add a little extra flavor at the end and tie the dishes together.
AM6Lobsta mac ‘n cheese was next, paired with Pale 31. Wonderfully creamy with nice chunks of sweet, tender lobster and studded with wild mushrooms. The Pale 31 hop bitterness sliced through that creaminess while the sweet malts enhanced the flavor of the lobster without overwhelming it. It’s all about balance.
b1Crispy Thai snapper with honey chili sauce paired with Union Jack IPA. The bright citrus bitterness in the Union Jack cut through the rich, crispy batter on the fish and helped the honey chili sauce give off a slightly more fiery spice.
b2I introduce my boss, stealing the limelight, making me take even longer to get that first wonderful bite of food. Thanks.
b3This was my favorite dish of the evening – a lamb slider with Humboldt Fog goat cheese and ketchup leather paired with DBA. Ridiculously tender lamb with no gamey-ness at all, funky goat cheese and sticky sweet ketchup (like a Fruit Roll-Up, but way weirder and more delicious) on top of a lightly toasted bun. The vanilla and oak notes of the DBA brought out the earthiness of both the goat cheese and the lamb, tying it together in a perfect marriage. I’ll be going back and asking Chef David to recreate this one for me.
b4The final entree was grilled flatiron steak with DBA mustard and smoked salt paired with Wookey Jack black IPA. The steak was tender and smokey with hints of sugar from the meat caramelizing on the grill, and the tangy mustard was a perfect contrast. The subtle hints of coffee and chocolate in the Wookey Jack enhanced those smokey notes of the steak while the brutal hops cut through the richness of the meat and scrubbed the palate.
b6The dessert. Oh, help me, the dessert. A small chocolate lava cake topped with Wookey and whiskey braised cherries, drizzled with caramel paired with both Velvet Merlin and Wookey Jack. The Velvet Merlin‘s rich chocolate notes showcased the sweetness of the chocolate while the Wookey Jack cut through the richness and played more to the tang of the cherries. Resonance with the Velvet Merlin and contrast with the Wookey Jack. That’s how we roll.
b5And finally, the perfect ending to any meal. Double DBA from 2012 and a food coma.

A HUGE thanks to Chef David and all of the staff at SALT for making such a delicious, memorable evening!

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Samuel Adams Pairing Dinner

My job is awesome. Awesome and delicious. I’m the craft beer pairing and education specialist for my company, which means that I get to help design beer pairing menus and participate in drool-worthy dinners.
amLast night, that dinner was at Roy’s Hawaiian Fusion Cuisine in Woodland Hills. If you follow me on Twitter, you got a preview of what I’m about to show you.
am3Samuel Adams was the brewery of the night. Everyone filed in and was greeted with the social beer – Boston Lager, along with a keepsake pint glass.
am2The tables were laid out in a German picnic family-style, forcing everyone to meet new people and share awful and hilarious jokes.
am4Mike from Samuel Adams was there to give an introduction to the flagship beer and the glass design and how it affects the beer.
am1I’d met with Bart, the chef, about a month and a half ago, carrying in a full case of beer and some extra on the side to make sure we got the correct beers paired with the dishes. It was a rough afternoon of research, I tell ya.
am5The first dish that came out was the lobster sandwich on a housemade pita bread that was full of peppery lobster bisque and drizzled with avocado creme. We paired this with Samuel Adams Summer Ale – light and citrusy with a hint of coriander and grains of paradise that finishes dry.
am6The spices in the beer matched the pepper of the bisque while the citrus enhanced the natural sweetness of the lobster without overwhelming the dish. I demolished this.
am7The salad was next – spicy arugula wish goat cheese, strawberries, roasted nuts and drizzled with a citrus vinaigrette that incorporated the pairing beverage – Angry Orchard Crisp Apple Cider. Tangy and sweet, the dressing was absolutely wonderful and showcased the acidity of the cider. (Angry Orchard is made by Boston Beer, for those of you who were unaware.)
am8The first entree was something I’d been looking forward to since the first tasting (although I was looking forward to everything after they sent me the menu): Seared scallops with a white chocolate foam and peppered parmesan chip on top paired with Samuel Adams Norse Legend Sahti.
am9The sweetness of the white chocolate foam was tamed by the earthiness of the beer and pine of the juniper berries. At this point, I was starting to fill up. Only one and a half scallops was consumed, to my chagrin.
am10Final entree – Beef cheeks. Face cheeks, not butt cheeks for those of you who are wondering. Bart slow roasted these in a stew for hours, until they were falling apart. No knife needed.
am11I paired this with the Samuel Adams Third Voyage Imperial IPA – intense hoppiness and carbonation cut right through the rich fattiness of the beef and scrubbed the palate after every sip. I finished more than I probably should have thanks to that pairing…
am12And finally – a chocolate bomb with Jameson caramel and gold leaf paired with Samuel Adams Dark Depths Baltic IPA (which is actually a lager, but labeled as an ale?).
am13Intense chocolate filled with light and airy marshmallow ice cream. The hints of chocolate in the Dark Depths matched the flavor of the thick shell while the hoppiness evened out the intense sweetness and cleansed the palate. I only had a few bites of this before I had to quit. For shame.

Overall, a very successful dinner! Thanks to Bart and the entire team at Roy’s for their incredible menu!

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Pumpkin Mac ‘n Cheese

I just can’t seem to stop celebrating this past week!
am7My Certified Cicerone pin and badge came in the mail yesterday, sending me off into another frenzied hour of joy.
am10I got a carwash for the first time in months. With the small amount of time I have for myself, I kind of saw this as a celebration… Oy, I’m getting old.
am6I also got back into the kitchen! These pumpkin spiced donuts were a regular in my life until a year ago, when my life got tossed around in beautiful ways and I had to move four times because of shifting jobs. I made these delicious donuts again, took one bite and realized something was off… Instead of 1/2 cup of brown sugar, I’d only added 1/4 cup. Well, crap.

They were still delicious, but obviously lacking just a tad.

I did what any normal person would do – melted butter, dipped the tops in butter and then in a mix of cinnamon and sugar.
am3BOOM. Problem solved.
am4Then I took another bite. Just to make sure the problem was actually solved.
am5It was. Oh, my goodness, it was.
amI had quite a bit of pumpkin leftover from the donuts, so I made a form of mac ‘n cheese using pumpkin puree.
[gmc_recipe 4799]
am1And since I felt so healthy after this meal, I decided it was time again to celebrate.
am8Berliner Weisse with (way too much) woodruff syrup at Golden Road.
am9And a sample of their West by Northwest collaboration brew with Deschutes! And now I’m off to prep for a crapload of beer dinners I’m hosting in the near future.

Life be good.

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CERTIFIED CICERONE

You guys, it’s official! I am a Certified Cicerone® !!!!!!!!!!!!!!!!!!!!!!!!!!!!!
beginningAnd this is the day that started it all. Odell’s Small Batch Revival back in May 2011. I was hanging out with my brother and sister-in-law, joking about how I could run their brewery tasting room once they started it. They told me they wanted a beer sommelier to head up the tap room. As soon as we got back from the trip, I googled “beer sommelier” and began my adventure into the world of becoming a Certified Cicerone®.
Photo on 2011-08-11 at 12.54It took almost two years to the day, and two attempts, but all of that suffering and frustration was worth it in the end!
am3The first attempt was down at Stone with Grayson. Three months later, the results were in. I passed the tasting portion and missed passing the written by 3%. THREE PERCENT. Being so close, yet so very, very far away, was demoralizing, but I knew I had to give it another go.
am4Last month, I decided it was time to take the plunge again. This time, the test was at The Bruery down in Anaheim. After another nail-biting and stressful test, the tour of the brewery really helped settle my nerves.

Today, the email came in:
Screen shot 2013-06-06 at 4.08.06 PM
And now, it’s time to celebrate!
Photo on 2013-06-06 at 15.15 #2I’m debating which beer from my cellar to enjoy tonight…
amAny recommendations would be appreciated!

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City Tavern Pint Night

On my final day in Colorado, we left early for the airport and grabbed a quick bite to eat on the way.
amMiniature egg, chorizo, grilled pepper and arugula sammich from Dallabetta’s Muse in Loveland.
am1The airport was bustling with activity as they tried to load everyone onto the plane early in order to avoid two massive cells that were headed our way.
am2“I’m glad you took the window seat. You’ll be the one getting struck by lightning instead of me.” – Sweet words from the person sitting next to me.
am3After a few rough patches and harsh bumps, we made it over the storm cells and back into California.

The next day, Enegren was back at City Tavern in Culver City, spreading the joy of beer, and graciously inviting me along to eat a lot of delicious food and drink handcrafted beer. And take a few pictures. That too.
am4We started off with a flight, just to make sure everything was tasting as it should.
am7am9I went for a glass of Golden Spur Saison. Gotta enjoy the seasonal before it runs out!
am6Their rotating beer list had a few new beers I hadn’t heard of before. I tried the Wimpy IPA – a collaboration between Marin Brewing and Green Flash. Exceptionally pineapple-y on the nose and flavor and only 3.3%ABV! Tastes like a big IPA with just a flick instead of a punch of alcohol.
am8The dinner menu has shifted around a bit too. After a good half hour of deliberation and changing my mind three times, I decided on the pork chop.
am10Bourbon-glazed pork chop topped with apricot jam and apple butter, and served with jalapeno cheddar cornbread. Mind-blowing and deliciously tender, boozy and sweet. This dish was bliss on a plate.

The night ended slowly as I tried to emerge from my food coma and failed. Many flights and pints were had round the entire restaurant followed by quite a few people approaching the brewers table to extend their compliments. Quite a successful and delicious night!

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Brewing and Shining

It’s been a whirlwind few days! After the obligatory first brewery visits, we headed over to my brother’s house to brew as a family.
am It was my dad’s first time brewing. His request – something dark and intense. We went with a Great Divide Yeti clone.
Screen shot 2013-05-28 at 3.24.08 PMWe were a little low on the homebrews to relax with, so my mumsie and I went to the amazingness that is Wilbur’s and picked up a few things.
am1Wynkoop B3K black lager – 5.5%ABV to start slow on what was to be a surprisingly quick brew day.
am2American ale yeast and British ale yeast starters!
am3We knocked out, pitched the two different yeasts and put the carboys into the fermentation room that’s already brimming at the edges.
Screen shot 2013-05-28 at 3.23.57 PMMy pops got a new motorcycle. I took the obligatory spin around town on it and exhaled as all the stress in the world melted away as we raced by lakes and Horsetooth Reservoir.
am4Yesterday I met up with my best friend from elementary school for a girls’ day out.
am5Pourhouse was the only restaurant open in town for Memorial Day, so we made a pit stop for foods before hitting the breweries.
am6California pizza with shrimp, smoked gouda and avocado!
am9After inhaling our food we walked down the street to Loveland Aleworks to split a flight and play Battleship.
am8am7I lost at the game, won at the beer. American sour with raspberries? Yes, please!
am15Today for my last full day here, my mumsie took me up to the Stanley Hotel in Estes Park for lunch.
am10Cascades is the restaurant nestled in the depths of Stephen King’s inspiration.
am11It’s a short menu which is a blessing for me, and anyone eating with me, since it takes me hours to decide on a dish.
am12We started with flash fried shishoto peppers sprinkled with fresh lime juice, salt and pepper flakes and served with aioli. Absolutely delicious, which I never thought I would say about a pepper. I suppose anything that’s fried has potential.
am13My mumsie is being ridiculously good, healthy and vegan and got the arugula salad topped with blanched almonds, olives and red peppers.
am14I wasn’t quite as healthy and went for the elk and buffalo meatloaf wrapped in bacon and smothered in a wild mushroom gravy. I don’t regret it.
am16Afterwards we perused the grounds and enjoyed the slightly chilly weather before heading back home to recuperate after the long weekend.
am17Back to reality tomorrow. Le sigh.

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Springtime in Colorado

I’m in Colorado again for a wonderful visit with my wonderful family, wonderful breweries and wonderful eateries! I took a well-deserved long weekend and flew in yesterday.
amNoodles and Company was my first stop. While it is a chain, I can’t find it anywhere by me in California! I’ll always have wonderful memories of high school – biking here with friends for a piping hot bowl of Wisconsin Mac & Cheese or something equally unhealthy. This time, peanuts were calling to me.
am1Indonesian Peanut Saute! Rice noodles with tons of veggies and ridiculously spicy peanut sauce. I forgot to add meat and didn’t even notice. Accidental vegan!
am2We also had to hit a brewery on the way home. Grimm Brothers has been a local favorite of mine for a few years now.
am3I’m a huge fan of Snow Drop, but when they add Funkwerks Saison yeast to it… HUGE FAN. Oh, happy days. Their sessionable Willow Wren Erntebier (harvest beer) clocks in at 3.4%ABV with rich cocoa and coffee aroma, but still clean and light enough to enjoy on a hot summer day. I see a growler in my very near future with the 80+ degree heat here this week.
am4Today was even more rice noodles. Sri Thai is a Thai restaurant I’ve frequented since I was eleven years old. Unfortunately, it’s been less frequent since I moved from Colorado ten years ago, but I make a point to stop by every time I’m in town.
am5Thai iced tea with soymilk. Avoiding dairy is difficult, but this place is quite vegan friendly. I consumed my Pad Thai with chicken too quickly to photograph… I can only vegan so much in one week.
am6After lunches I got a haircut, compliments of my wonderful parental unit who spoil me too much, and then headed to Odell Brewing Company.
am8American Homebrewers Association cards get you $4 off any flight here! I went for one of the new seasonal flights.
am7One of the standouts here was Press Pale Ale – a pale ale with coffee added. It was extremely strange and wonderful. Light and refreshing graham cracker flavor with a huge coffee aroma and finish, but still crystal clear and pale. I also adored the rye hefeweizen. And all the others on this flight. Since they’re under construction, adding yet another building onto their ever-expanding brewery, there was no Small Batch Revival this year. Le sigh. They promised me next year would happen

The evening was spent at the local golf clubhouse with amazing Good Juju Ginger Ale from Left Hand Brewing out of Longmont paired with spicy wings, and then on the porch of my parental unit’s beautiful home.
fireElysian’s Avatar Jasmine IPA – this will always be a nostalgic favorite of mine.

Happy spring to all!

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Banjos and Fiddles

American Craft Beer Week finished as a success! In addition to having a delicious craft brew every evening, I also obtained a keg of epic deliciousness that is Schwarz Schaff (schwarzbier) from LAB Brewing Company and got a chance to try some specialty tasters from Ladyface with two of my favorite girls!
AM1I met Avery and Janelle at Ladyface for a girls’ night and rare beers. Avery abstained for this trip.
AMWe each got a flight of the special lineup – Bastille (obsessed with this song, by the way) Imperial Wit, La Cerise Kriek and Ladyface One Year Anniversary. Drool. Everything was epically wonderful.
AM2With all of my pairing “expertise”, I went for mac and cheese with jalapeno and bacon. I can’t not get this when I go to Ladyface nowadays. Stuck and happy.

The week ended up in a random way.  Brew Chief Joe and I went to the 53rd Topanga Banjo and Fiddle Contest and Folk Festival!
AM3I cannot believe I’ve never attended before now, let alone knew it existed!
AM4Held back at Paramount Ranch, this fest goes all day featuring fierce competition in voice, bands and beginners alike, as well as tons of food and western-style arts and crafts.
AM5AM6Banjo Joe in his element.
AM9When at an outdoor festival, one must always find and buy kettlecorn, if possible. Mmmm, breakfast.
AM11Walking around was like attending a dozen mini-concerts. Rehearsals were everywhere!
AM12We got to see the Bluegrass Hoppers from UCLA in action. They were awesome. Unfortunately we weren’t able to stay long enough to see who ended up as a finalist, but I’m still hoping they moved on!
AM13The vocalist competition took place at the train station.
AM19And the main stage featured 50 different intermediate/advanced competitors. This guy in the overalls played the harmonica and blew. my. mind. He played something in G-minor. Classic, bluesy and mind-boggling. I wish I could describe it better.
AM14The lineup of competitors was varied. These kids remade Ed Sheeran’s “The A Team” song into a bluegrass style.
AM15One of them had the best accessory ever. Bluegrass-playing Mohawk. Not something you see everyday, and I loves it.
AM17We wandered a bit more, enjoying the intense heat that was burning into the back of my legs after just seconds.
AM20After we found shade, we were greeted by an impromptu jam.
am21This man and his instrument are my heroes. A bucket, a stick and a string.
am23Impromptu jam session #23.
am24Impromptu jam session #48.
am25#81.
am26Man in overalls. Just cuz.
am29Yet another jam session.
am28And my favorite jam session of the day.
am27So cute it hurts.

And so ends American Craft Beer Week! I finished up Sunday by rehydrating with Golden Spur Saison and working in the brewery all day. I could not be more content at this very moment.

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