Thursday, August 20, 2009

Rogue Chocolate Stout marinated steak scores a Red Ribbon at TX Reds Steakoff

Rob Bane's Team Cruel and Unusual took 10th Place at Third Annual Texas Reds Steak Cook-off in Bryan, TX. for their Rogue Chocolate Stout marinade!

I marinated the the steak for 6 hours in
chocolate stout
then seasoned with a rub
of salt pepper garlic and chipotle.
I then
sauced the steak with chimichurri and habanero

& purple haze goat cheese sauce.
I took my rogue bottle up
to the stage hoping
to get it in the paper or on the steakoff
Rob has used Rogue Chiopotle Ale in his marinade for some time, and contacted the brewery when he could not find a supply for the TX Steak Cookoff finals a few years ago. Rogue Ales hooked him up and we've kept in touch about his steakoff endeavours & competitions ever since.

The Texas Steak Cookoff in Hico was held this past weekend and this year we used Rogue Chocolate Stout as a marinade and made our own rub consisting of chipotle, salt, pepper and garlic. There were 82 teams attending this year so they split us up in three heats of 27 teams each with 8 teams advancing from each heat. Unfortunately we had a tough heat consisting of the top ten from last years competition and 17 other teams and we didn’t make it out of the 1st round. However on a good note, we cooked a lot of steaks for the public and we received a lot of comments that our steak was the best they tried even after trying some from those who made the final round.

My next competition will be held in Bryan Texas on June 20 at the
Texas Reds Festival

Brooklyn's Chocolate Room and Chocolate Beer

As the smell of chocolate manages to make its way outside from “The Chocolate Room,” located on 86 Fifth Avenue in Brooklyn, it’s obvious.

You know you’re in for a special experience.

Sitting in the middle of an area finishing up a demographic shift that is quickly becoming a trendy epicenter for new businesses, “The Chocolate Room,” which has been in business for a few years now, fits right in with a soft-lighted dessert palace that is sure to hook anyone looking for something different.

Billed as a dessert cafe, “The Chocolate Room” is so much more, offering a wide selection of flavored coffees, hot chocolates, confections, cakes, chocolate-flavored beer from the Brooklyn Brewery such Black Chocolate Stout, Young’s Double Chocolate Stout, Rogue Chocolate Stout and wine, making it a destination for those looking to relax with a drink as well.

Thanks to Patrick Henry for this post above, and to the folks at The Chocolate Room -- Jon, Naomi and Chef Fritz!

The Chocolate Room, 86 Fifth Avenue, Brooklyn, NY 11217 // (718) 783-2900

The Chocolate Room, 269 Court Street, Brooklyn, NY 11231 // 718-246-2600

Rogue Creamery takes a Red Ribbon for Chocolate Stout Cheddar and wins Best of Show for Rogue River Blue

Rogue Chocolate Stout Cheddar won a Red Ribbon (2nd place in its category) for a second year in a row at the American Cheese Society conference held in Austin Aug 5-8, 2009. My beer is infused into this cheese, how surreal! It was exciting sitting next to Rod from Willamette Valley Cheese Co during the awards, he won several for his Dutch-style cheeses (love the Perrydale), and witness the multiple awards for Rogue Creamery, including Best of Show for their Rogue River Blue and to be able to congratulate and share the moment with Cary and David! If you are anywhere close to Portland, OR - The Wedge is October 3rd, an Oregon Cheese Guild event hosted at the Green Dragon.

Wednesday, August 19, 2009

Boho Braises with Rogue Chocolate Stout

I love reading about chefs who cook with beer, and pair beer with their food--and diners who enjoy these meals and share their dining experiences and photos. I mailed Chef a postcard thanking him for using my beer in his braise -- cannot wait to visit SoCal and make my own pilgrimage to Boho in LA. Thanks to foodshethought for the shout out.

HM ordered the short ribs, and luckily for me she loves to share. Braised in Rogue chocolate stout and guajillo chiles, this had just a trace of sweetness, much less than the oxtails. I loved the pearl onions and carrots. In the back of the photo you can see the buttered spaetzle making an appearance. Yum.