CHEF N BREW FESTIVAL DENVER

Twelve of Colorado’s Craft Breweries team up with Twelve of Denver’s Top Chefs in a celebration of Culinary Art and Brewery Magic!

BeerCraving and Chefzoso present:

The Ultimate Beer and Food Festival

featuring:

-A plethora of local beers

-Watch and sample exquisite appetizers prepared by the region’s best Chefs paired with craft beer

-Sample Local Charcuterie and Cheeses

Join the Competition:

Your Vote Decides Best Pairing of Food and Beer!

Chefs and Brewmasters awarded for :

Most Creative & Best of Show, selected by our local celebrity judges

$39 ticket price includes beer and food

Hosted at The Oriental Theater – 4335 West 44th Avenue Denver, CO 80212

Participating Breweries:

Caution!

River North

Funkwerks

Crooked Stave

Our Mutual Friend

Wit’s End

Strange Brewing

West Flanders Brewing

Wynkoop

Elevation Brewing

Breckenridge

Hogs Head Brewery

Participating Chefs:

Elise Wiggins – Panzano

James Mazzio – Studio F

Samir Mohammad – Lala’s Pizzaria and Wine Bar

Chris Cina – Ghost Plate and Tap

Jensen Cummings – Row 14

Victoria Bittori – Crock Spot

Lucky Pie

The Kitchen Denver

Russel’s Smokehouse

Jax Denver

Tickets are on sale at chefnbrewfestival.eventbrite.com

Irish Colcannon

Ingredients

3 lbs of potatoes, roughly peeled and sliced 1/4"
1 cup milk
1 stick butter
1 head napa cabbage, green cabage or kale cut in 1/2" ribbons
¼ cup parsley, chopped
3 tbsp IPA
salt and pepper to taste

Directions

Put potatoes in a cold pot of water and add 2 tbsp of salt.  Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork tender.  Drain the potatoes in a colander.

Add butter and cabbage to the pot and cook until cabbage is tender, about 3 minutes.  Add milk and IPA and cook until warm.  Return the potatoes to the pot, add parsley, adjust seasonings and mash until smooth.  Serve with Sam Adams Irish Short Ribs.

IPA and Basil Mashed Potatoes

Serves 4-6

Ingredients

4 lbs Yukon Gold Potatoes, roughly peeled and sliced ¼”  

3 tbsp salt

3 cloves garlic, minced

4 tbsp butter

¾ cup milk

½ cup New Belgium Ranger IPA

9 leaves basil, chopped

Fresh cracked black pepper to taste

Directions

Put potatoes in a cold pot of water and add salt.  Bring to a boil and then simmer for 15-20 minutes until fork tender.  Drain and return to the pot.

Sauté garlic in olive oil just until it begins to brown.   Add butter, milk, and IPA.  Cook until warm, then add to potatoes and mash them.  Fold in basil and serve.

Healthy Blueberry Pancakes with Blueberry Maple Syrup

Serves 3-5

Pancake Ingredients

3/4 cup whole wheat flour

2 tbsp ground flax seeds

2 tsp baking soda

1 tsp salt

2 cups greek yogurt

1/4 cup blueberries

4 eggs(preferably free-range), whites separated from yolks

1 tsp vanilla

1 tbsp coconut oil for cooking(in place of butter)

Directions

Heat oven to warm(approx 200 degrees).

Combine dry ingredients in a large bowl and stir to combine.  Add yolks, yogurt and 1/4 cup of blueberries.

In a separate bowl whisk egg whites until frothy and stiff(use an immersion blender if you have one).  Fold egg whites into the mixture.  

Stir just enough to combine but don't over-mix.

Heat a pan with coconut oil over medium heat. When pan is hot add about 2 tbsp of pancake batter for each pancake.  Flip when bubbles appear on the top.  Cook in batches keeping finished pancakes in a warm oven until all of them are ready.

Serve with blueberry maple syrup.

Blueberry Syrup Ingredients

1/2 cup real maple syrup

1/4 cup blueberries

Directions 

Heat blueberries and maple syrup in a small sauce pan until boiling.  Serve with pancakes.

Butternut Squash Croquettes

Ingredients

1 1/2 cups butternut squash cut into 1/2" cubes and pulverized in food processor
1 egg
4 Tbsp flour sieved
1 tsp cornstarch
1/8 tsp fresh ground pepper
1 tsp salt
1 1/2 Tbsp hot sauce
1/4 cup green onion, green parts reserved for garnish
olive oil


Directions

Pulverize butternut squash in food processor, then add remaining ingredients and pureé until smooth but mixture still has texture.  Heat olive oil in a skillet over medium-high heat.  Add a heaping tablespoon of mixture to the pan, flatten and fry in batches until golden brown, about 2-3 minutes per side.  Allow to cool on a rack then garnish with remaining green onions.

Try topping these with a little curry ketchup (1 Tbsp curry powder plus 1/4 cup ketchup) and sautéed shrimp for an easy, elegant appetizer.