Posts

HOLLAND – The corner of Eighth Street and College Avenue became a gastronomic empire on Tuesday evening.

New Holland Brewing Company hosted “Rocktoberfest,” a star-studded event featuring a five-course meal with beer and music pairings curated by celebrity chefs and beer experts. The festivities were a benefit for Feeding America West Michigan Food Bank. Seventy five guests were treated to the sold-out feast for the senses.

In addition to the usual theme of pairing a food with a drink, live music by The Schrock Brothers band accompanied each course. While each dish was being served, they played a song chosen by the chef who created it.

New Holland Chef Dale Beaubien helped shape the monumental event.

“We started out wanting to showcase what the chefs in Holland can do, and we ended up with something far from it,” said Beaubien. “A lot of those guys had moved on or had scheduling issues. We planned it far enough in the future that we were like ‘Let’s get some of our other friends around’ and then it just happened.”

The chemistry of those involved was noticeable, and conversations observed between participants were nearly reverent.

The evening began with a cocktail reception with curation done by Beervangelist Fred Bueltmann, Vice President of Brand and Lifestyle and Partner of New Holland Brewing Company. Bueltmann is also the author of “Beervangelist’s Guide to the Galaxy”. He chose The Band’s “Ophelia” to be played while serving a Manhattan made with Zeppelin Bend whiskey, a vermouth made from Fenn Valley Pinot Noir, Michigan honey, lavender, and more.

The meal unfolded seamlessly, moving at a pace that allowed for immersion in the moments of bliss upon taking the first bite and sip of each sublime pairing as its song played in the background.

The first course of sautéed blood pudding was served with Poet Oatmeal Stout and Rick James’s “Cold Blooded,” as chosen by Chef Brandon Johns of Grange in Ann Arbor. At Grange, Johns is known for creating unique whole-animal dishes using locally sourced ingredients.

Home turf Chef Beaubien’s turkey tamale was served with The Carhartt Woodsman, a barrel-aged Pale Ale, and “Tres Hombres” by ZZ Top in the second course. Winter squash and Mayocoba beans complemented the mildly spiced tamale.

Chef Matthew Millar, a 20-year veteran in the West Michigan restaurant scene, chose “Eat a Peach” by The Allman Brothers to accompany the third course of smoked magret duck with spiced peach butter and Into The Rabbit Hole Maibock. Millar’s latest project, The Southerner, is located in Saugatuck.

The Rolling Stones’s “Goat’s Head Soup” title partially described course four—a goat combination of knackwurst, slow-cooked leg, smoked loin, and jus by Chef Paul Virant, a legend of the Chicago-area restaurant scene. Virant’s beer choice was uniquely tied into the evening as well. Schrocktoberfest, a Michigan-grown Oktoberfest Lager, was  brewed in the New Holland pub with the band earlier this year.

Course five was a very indulgent dessert manifested from dark chocolate, cocoa butter, fermented chili, orange, and coriander by Chef Matt Pietsch of Salt of the Earth in Fennville. This was paired with a Flight of the Dragons presentation: three snifters of Dragon’s Milk including the original, a coffee-infused version, and a rum barrel-aged version. Hoots and Hellmouth’s “Watch Your Mouth” played along, as patrons raved about the spectacular finale.

Rounding out the curating and pairing panel were New Holland’s own Pub Brewer Steve “Bert” Berthel and UK beer expert Melissa Cole.

Berthel brings a wealth of beer and food knowledge to the table as a brewer in Michigan for nearly 20 years and a proponent of local agriculture. He is committed to locally sourcing 100 percent of all ingredients used in the pub brew house in 2016.

Cole is the author of “Let Me Tell You About Beer,” which has been hailed as the perfect beginner’s guide to beer. She was brought into the project by Fred Bueltmann.

“Fred and I have known each other for a number of years now. The more we’ve talked about beer and food and the way we want to change the way that people think about it and talk about it and compare them—that’s when we we really click.”

While she was in town she also participated in a collaboration brew— details of it will be revealed later.

Andrew Steiner, Feeding America West Michigan Food Bank’s Communication Specialist, said, “We were thrilled to be able to have a presence at this event, it’s so special. We also think when people are eating, that’s a great time to talk to them about local hunger and about getting food to those who don’t have enough to eat.”

Proceeds from a silent auction also benefited the food bank. Prizes ranged from signed books to dinner packages.

Sponsored by New Holland Brewing

Photography: Steph Harding & Scott Meivogel

Craft beer enthusiasts flocked to One Eyed Betty’s in Ferndale on Tuesday, to take part in an Odd Side Ales beer dinner.

The five course dinner included specialty beers from the Grand Haven brewery paired with complimentary homemade courses, all centered around a circus theme.

“We do a theme for every beer dinner. Sometimes they make sense, sometimes they don’t,” said Beth Hussey, Owner and Operator of One Eyed Betty’s. “For this one, we went with a circus theme for no other reason than them being Odd Side.”

The first course included a corn dog paired with the Old North Baltic Porter. Not your typical carnival corn dog, as this particular dog was made from wild boar and blueberries. The slight gaminess of the boar and sweetness of blueberry along with the breading complemented the smooth 8% ABV porter.

Second up was Smokin’ Hama Mama along side non-sugared elephant ears. The American Pale Ale provided a sweet aroma and smooth taste along side the elephant ear spreads that included hummus, tabouli and a nutty, spicy spread.

Emmele Herrold, Executive Chef at One Eyed Betty’s, enjoys getting away from the everyday menu and the freedom of creating new dishes.

“We picked a crazy theme that nobody really knew coming into it what was going to be on the menu,” she said. “I just try to come up with dishes I love or dishes I know would pair well with something.”

Hussey and Herrold enjoy keeping food descriptions vague prior to the dinners in order to surprise the guests.

“I never really know what (Emmele’s) going to do,” Hussey said. “That’s the fun part.”

The third dish was a popcorn shrimp salad with arugula, oranges, blueberries and jalapanoes. The ever-popular Odd Side Citra paired beautifully with the salad, providing a refreshing blast of citra hops.

Chris Michner, Owner, Brewer and Founder of Odd Side Ales, admits he was anxious to see how the dinner would go.

“I was really interested to see what they would do. I wasn’t quite sure what it was going to be like, but I thought it was really good,” he said.

The fourth and main course included the brewery-exclusive Blood Orange Wheat alongside a citrus roasted chicken drumstick and mashed potatoes. The wheat brew provided a bittersweet and citrusy finish, balancing out the salty-sweet combo of the chicken and potatoes.

And what would dinner be without dessert? When ideas were coming together, Hussey insisted that Herrold include cotton candy somehow, some way.

“She said, ‘What the hell am I going to do with cotton candy?'”

What Herrold created was top a booze-filled tiramisu (dark rum, amaretto, Kahlua and bourbon) with the cotton candy. The perfect finish when set alongside a Chocolate Koffie Stout, a stout with no chocolate additives and a huge coffe nose profile.

“I figured I can’t do anything normal,” Herrold said. “I have to add that flare and make it Betty’s-like.”

Michner had a hard time picking a favorite pairing, but praised the tiramisu and did have another favorite dish.

“I have to go with the corn dog. That was great,” he said.

Michner said he felt the beer dinner was a great opportunity to take advantage of for everyone involved.

“The theme went very well with our brewery,” he said. “This was really well done. From the artwork, the theme, everything. It was top notch.”

Craft beer enthusiasts flocked to One Eyed Betty’s in Ferndale on Tuesday, to take part in an Odd Side Ales beer dinner.
The five course dinner included specialty beers from the Grand Haven brewery paired with complimentary homemade courses, all centered around a circus theme.
“We do a theme for every beer dinner. Sometimes they make sense, sometimes they don’t,” said Beth Hussey, Owner and Operator of One Eyed Betty’s. “For this one, we went with a circus theme for no other reason than them being Odd Side.”
The first course included a corn dog paired with the Old North Baltic Porter. Not your typical carnival corn dog, as this particular dog was made from wild boar and blueberries. The slight gaminess of the boar and sweetness of blueberry along with the breading complemented the smooth 8% ABV porter.
Second up was Smokin’ Hama Mama along side non-sugared elephant ears. The American Pale Ale provided a sweet aroma and smooth taste along side the elephant ear spreads that included hummus, tabouli and a nutty, spicy spread.
Emmele Herrold, Executive Chef at One Eyed Betty’s, enjoys getting away from the everyday menu and the freedom of creating new dishes.
“We picked a crazy theme that nobody really knew coming into it what was going to be on the menu,” she said. “I just try to come up with dishes I love or dishes I know would pair well with something.”
Hussey and Herrold enjoy keeping food descriptions vague prior to the dinners in order to surprise the guests.
“I never really know what (Emmele’s) going to do,” Hussey said. “That’s the fun part.”
The third dish was a popcorn shrimp salad with arugula, oranges, blueberries and jalapanoes. The ever-popular Odd Side Citra paired beautifully with the salad, providing a refreshing blast of citra hops.
Chris Michner, Owner, Brewer and Founder of Odd Side Ales, admits he was anxious to see how the dinner would go.
“I was really interested to see what they would do. I wasn’t quite sure what it was going to be like, but I thought it was really good,” he said.
The fourth and main course included the brewery-exclusive Blood Orange Wheat alongside a citrus roasted chicken drumstick and mashed potatoes. The wheat brew provided a bittersweet and citrusy finish, balancing out the salty-sweet combo of the chicken and potatoes.
And what would dinner be without dessert? When ideas were coming together, Hussey insisted that Herrold include cotton candy somehow, some way.
“She said, ‘What the hell am I going to do with cotton candy?'”
What Herrold created was top a booze-filled tiramisu (dark rum, amaretto, Kahlua and bourbon) with the cotton candy. The perfect finish when set alongside a Chocolate Koffie Stout, a stout with no chocolate additives and a huge coffe nose profile.
“I figured I can’t do anything normal,” Herrold said. “I have to add that flare and make it Betty’s-like.”
Michner had a hard time picking a favorite pairing, but praised the tiramisu and did have another favorite dish.
“I have to go with the corn dog. That was great,” he said.
Michner said he felt the beer dinner was a great opportunity to take advantage of for everyone involved.
“The theme went very well with our brewery,” he said. “This was really well done. From the artwork, the theme, everything. It was top notch.”