Known for having the best brunch in the known universe, Egg has been holding Farm Dinners for the past couple months. Farm Dinner = Several Course Meal Culled Mostly From Their Upstate Farm. And they let us pair our beers with each course. It’s always a super good, informal tasty time. After the jump see the “tentative” menu for Wed, August 25th at 7:30pm.

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Thanks to Edible and Jimmy Carbone for putting on another terrific evening of the finest suds and grub. Go here for an Examiner slideshow by Clay Williams.

The Avenue Pub in New Orleans has been serving up at least 8 Brooklyn taps since Wednesday. See below for even more events, hosted  by Garrett.

From TheAvenuePub.com

Friday July 23rd, 6:30 & 10 pm at the Pub

All the Brooklyn beers on draft PLUS 2007 Vintage Monster

6:30 pm Brooklyn Cask Ale made by Garrett Oliver just for us! East India Pale Ale.

10PM Garrett Oliver visits the Pub Meet the Brewer. We are pouring all 8  drafts, Cask Ale AND we are  breaking open the following bottles for tasting: Vintage  2007 Brooklyn Black Chocolate Stout, Vintage Dark Matter, Brooklyner-Schneider Hopfen-Weisse, Sorachi Ace, Local 2 & Local 1.  Choose 5 of any of the Brooklyn beers for $12 (4 ounce Pours)

Saturday July 24th, 4pm At the Pub

Brooklyn cask made just for us by Garrett Oliver Brooklyn Best Bitter. This is a variation on the ‘English Bitter’ style which is less aggressive than an American or English IPA but a little punchier than an English Pale Ale. Come get a pint or two before heading off to the Boucherie Beer dinner with Garrett Oliver!

Saturday July 24, 8pm - Boucherie

Brooklyn Beer dinner at Boucherie click on link for details.

http://www.boucherie-nola.com

A note on the Brooklyn & Schneider beers: Garrett Oliver, Brewmaster for Brooklyn Brewery and Hans Peter Drexler from Schneider Brewery in Germany collaborated on two different versions of the same style. The Schneider version was brewed in Germany at the Centuries old Schneider brewery and was released in very limited quantities. The Brooklyn version was brewed in the NYC Brooklyn Brewery and was released in Bombers only, again on a very limited basis. As with all collaborations the brewery that brews it is the one that distributes it. We are lucky to have a great relationship with Schneider and their local distributor and we were able to get delivery on the last 6 kegs in the country. We’ve just recieved these kegs and when our supply runs out it’s gone forever. I may cellar a couple of kegs for Octoberfest so what we have won’t last long. The Brooklyn version will arrive with the Brooklyn truck designated for Garrett’s week here in New Orleans.

UPDATE! There must be something in the air because The Old Grey Lady also published a recipe for beer can chicken this week. I like the recipe below from L Magazine, though.

Steve Hindy, Brooklyn Brewery founder & president, actually told me that this was one of his favorite recipes. L Magazine provides a colorful step by step guide to preparing a delicious whole chicken with a can of Brooklyn Lager firmly positioned in its largest orifice.

By Brett Stetka for  L Magazine

My wife and I debated the point all weekend: Is the cavity in a chicken the neck opening or the butt? Turns out it’s the butt. Once that was settled we procured a fresh chicken from Marlow and Daughters, fired up the grill and lodged a can of beer in its ass. Hence: Beer Ass Chicken. Or as it’s more often known, Beer Can Chicken.

I felt a certain evolutionary guilt about sticking a metal can up a fellow creature’s exit hole, and wished things had turned out differently in the neck vs. ass debate. But what’s done is done, and the incredibly moist and tender result eased my conscience.

My recipe is a modified version of Pat Neely’s, of Memphis barbecue and Food Network fame. Because yes, I have a thing for cooking shows with painfully canned banter (we all have our embarrassing vices: Conklin has golf; I have the Down Home With the Neelys [Ed.—I also count Down Home With the Neelys as a vice, for what it's worth.]). But do the Neelys use dark brown sugar and ground mustard? No they don’t, because doing so would be too extreme for the Food Network. Ok, it’s actually not that extreme, but I needed to make this recipe my own, and the brown sugar gives the chicken a nice charred and crispy caramelized crust. So without further ado, go make a Beer Ass Chicken this weekend:

INGREDIENTS:

For the rub:

Keep in mind these are rough estimates.

-1 tablespoons smoked paprika (careful – stuff’s powerfully smoky)

-2 tablespoons salt

-2 tablespoons onion powder

-1 tablespoon dark brown sugar (go easy here, otherwise the sugar can burn)

-1 tablespoon garlic powder

-1 tablespoon cayenne pepper

-1 tablespoon ground mustard

-1 tablespoon cumin

-2 teaspoons dried thyme

-2 teaspoons dried oregano

-2 teaspoons black pepper

For the Chicken:

-1 4 pound chicken, give or take a pound

-Vegetable oil

-1 12-ounce can of beer*

*A note on the beer: I like to use a medium-bodied lager with some malty sweetness to it for extra flavor; something like Brooklyn Lager, which does come in cans if you look hard enough. In reality it probably doesn’t matter what you use since the beer is mainly just a water source to help steam the chicken and keep it moist. But beer is more fun than soda, so you know, stick with beer.

Click here for directions and photos.

(photo by Gabi Porter)

On Monday, one of our brewers, Chris Basso, paired up some of our finest beers with delectable bacon selections from Zingerman’s. The beer and bacon event went down at Back Forty. Check out Metromix’s coverage and photos here.

One of our favorite southern soul food joints in the world, Egg, is launching the first of a series of Farm Dinners on Thursday, June 24th. What in heckfire is a Farm Dinner? Well this is how Egg ’splains it:

This year, we’re beginning a series of farm dinners to showcase the produce we’re growing at our farm in Oak Hill, New York. We’ll host a dinner on the last Thursday of every month until the ground freezes over. Each dinner will feature the best vegetables and fruits we’ve got growing at the time. We’ll offer one seating and a fixed-price 3 or 4 course menu: all you have to do is make a reservation and show up.

The first dinner will be Thursday, June 24 at 7:00 p.m. and will use our lettuces, baby carrots and beets, and radishes, along with whatever else has sprung up by then. We’ll serve the vegetables along with local lamb. The price for this dinner will be $45, which includes flights of Brooklyn’s braggable big bottles: Brooklyn Local 1, Local 2, Sorachi Ace and, yep, Black Ops.
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Well that certainly got us excited. But we wanted to know more. So we started pestering them over email for the menu. They haven’t finalized it but here are some idears they’ve been tossing around:

-amuse (chilled soup/pickled baby vegetables w. creme fraiche…)
-Lamb Sausage (merguez) with spoonbread (souffle style) and vegetables (depend on the farm availability, but probably chard with pickled chard stems, or maybe radishes)
-farro and farm greens salad, sliced lamb loin (cold)
- small portion midcourse: herb and baby greens salad with pulled rib meat and (maybe) one lamb chop
- Lamb “Country Captain” (lowcountry curry-style ragu) over fried grits (imagine a grilled polenta cake) with greens
- maybe a palate-cleanser type thing…gooseberry seltzer? might not happen
- dessert: either a chocolate dessert with cherries or a berry crumble with cream
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For tickets email mail@pigandegg.com or call (718) 599-2443. Por que no?

Guys check out this press release written by a real live publicist!

Back Forty Hosts Bacon and Beer Walk-Around Tasting with Ari Weinzweig of Zingerman’s and Christopher Basso of Brooklyn Brewery

Copy of “Zingerman’s Guide to Better Bacon”or Growler of Brooklyn Beer Included with Ticket Price

On Monday, June 28th, Back Forty will host a bacon and beer walk-around tasting to honor guest Ari Weinzweig, the co-owner of legendary Midwest culinary mecca, Zingerman’s, and the author of “Zingerman’s Guide to Better Bacon.” Ari will be joined by Brooklyn Brewery brewer Christopher Basso, who will pair five of his beers with five bacon-y dishes from Ari and Back Forty Chef de Cuisine Shanna Pacifico.

The dishes and brews will be served at stations throughout the restaurant. Bacons to be incorporated into the dishes include: Heritage, Benton’s, Edward’s, Real Canadian Bacon Co. Peameal, Arkansas Long Pepper, and Back Forty’s Own Maple-Glazed House Cure. To view the complete menu, click here, or see below. As a take-home gift, attendees can choose between a Back Forty growler filled with Brooklyn Brewery beer or a copy of Ari’s book.

Date: Monday, June 28th

Time and Reservations: Reservations, which must be made through Brown Paper Tickets, are available between 6:30 PM and 9 PM. Please note: while this is a walk-around event, entry reservation times are in place to ensure an even distribution of attendees throughout the evening.

Location: 190 Ave. B (at 12th St.)

Cost: $94 (includes five bacon dishes, five draft beers, all tax and gratuity, plus a growler of Brooklyn Brewery beer or a copy of Ari’s book,) get tickets right here.

Walk-Around Tasting Menu Crostini

Heritage Bacon, Beer Steamed Clams

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Bacon Side by Side

Benton’s and Edward’s Bacon,

Cherry Tomatoes, Salvatore’s Ricotta,

Herb Salad

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Bacon and Egg Sliders

Real Canadian Bacon Co. Peameal Bacon

Quail Egg, Green Olives, Parsley

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Pilau

Arkansas Long Pepper Bacon,

English Peas, Tokyo Turnips

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Pork Belly

Maple Glazed Back Forty Bacon,

Beluga Lentil Salad

Our Brewmaster tends to travel quite a bit — doing beer dinners around the country, collaborating with brewmasters at foreign breweries, etc. Below is a clip from a recent trip he took to Sweden. At about 8 minutes in, watch Garrett navigate the bi-lingual waters of the Swedish Today Show.

Our good friends over at Brooklyn’s City Reliquary have come up with a super fun and creative way to raise funds for their museum, a bastion of all things historically Brooklyn. Buy a ticket for this delicious and educational feast before they sell out.

From CityReliquary.Org
An Evening of Dinner & Lectures about NYC’s Food!
April 27th from 7-10pm at The Brooklyn Kitchen – 100 Frost Street.

WILLIAMSBURGH, BROOKLYN. The City Reliquary Museum and Civic Organization, in partnership with a host of Brooklyn’s finest purveyors of food, is putting on an event that is NOT to be missed. The First Ever Meals and Spiels, An Evening of Dinner & Lectures about NYC’s Food! Meals and Spiels is a dinner that will focus on the incredible food shops, breweries, bakeries, and kitchens of North Brooklyn. What’s more, each dish and beverage in the Meal will come paired with a lecture about the food on your fork and beverage in your glass! All proceeds will go towards the City Reliquary’s operational funds, to keep us open to the community at large. Guests will be able to take home a Goody Bag stuffed with City Reliquary souvenirs and a Not for Tourists guidebook and more.

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