Beer vs. Wine Dinner at TAG photos and review

Craft Beer and Wine went head to head, for rights at the 'Head of the Table.'  Round two of TAG's Beer vs. Wine Dinner last night was an incredible matchup.

The creatives at TAG invited Doug Krenik, Master Sommelier, and Bryan Baltzell, beer expert at Great Divide, to pair their respective beverages with carefully crafted cuisine by Executive Chef Troy Guard and his team at TAG, and allow the pairings to be judged by the audience.  What was the outcome of the second Beer vs. Wine dinner?  This year's dinner ended with a complex result.  If the votes where tallied by courses, it would be a straight tie, 2-2, but, if the votes where tallied in total, Beer would have won with 70-68 votes. 

Both Master Sommelier Doug Krenik and Bryan Baltzell from Great Divide Brewery came to the throw down prepared to present fantastic pairings and put them to the test.  Both were incredibly knowledgeable, and each argued for their pairings while enjoying their competitors offerings.  In the end, there was a lot of synergy with both of the wine and the beer and how each was uniquely paired and enjoyed side by side.  I think that the vote shows that both wine and beer lovers' knowledge and understanding are growing with each of these unique dinners and guest are leaving with new found appreciations for both beer and wine. 

Rather than answer the question of Beer or Wine, this dinner may have raised a question of its own, Can you enjoy Beer and Wine side by side?  Maybe next year's Beer vs. Wine dinner will take pairings to the next level and answer my question, and can we pair wine, food and beer all together for the ultimate pairing?

Please click on the slideshow link to see food and beverage images from the dinner.

Article and photography by Ryan Conklin

Chili Recipe

Big Time Chili

I love to get back in the kitchen and food is the best when you have people to share it with.  This recipe is great for Monday Night Football if you've invited your friends over and promised to feed them, but don't have much money to spend.  This recipe doesn't cost much money or take much effort, especially if you like to cook.  Get your crock pot out because this is a Quick Prep, Slow Cook Recipe.

Chili, like a Bloody Mary, is an open canvas.  I will share my favorite home chili recipe, and then a list of ingredients that were found in some other notable chili recipes.  There is also a multitude of ways to serve chili.

1.5 lbs beef ( you choice fat content, don't go above 90/10.  Fat is flavor here.)

1 c. onion diced

4 cloves garlic minced

1 can black beans

1 can garbanzo beans

1 can kidney beans

1 can Rotel's tomatoes and chilis

1 sm or 1/2 can of corn

1 sm can of whole green chilis

1 can of refried beans

1 amber/dark beer

1 pkg of Carrol Shelby's Original Texas Brand Chili kit

Start by browning the beef. At the last minute add your onions and garlic.  Carefully drain off half of the liquid in the pan, add what remains, meat and juice to the crock-pot.  Empty contents of Carrol Shelby's Texas chili kit (empty all packets) and add the kidney, black and garbanzo beans as well as the Rotels tomatoes, the chilis and the corn. In addition, add one amber or brown beer.  Start the crock-pot and cook on low for 2 hours.  Check, stir and add refried beans to chili and cook for 2 hours more.  This has got to be one of the easiest and most delicious recipes around.

Serving Ideas:

-hot dogs, fries, nachos, chili cheese Tater Tots, chili Mac, etc

Toppings:  shredded cheddar, jack or jalepeno jack cheese, sour cream, salsa,  diced white or sweet onion, and diced tomato.  Fritos or torilla chips are also great.

Hot Sauces:  many of us have our favorites, but for me, I have 3 go to's
       - Cholula, Tapatio, and Sriracha

This chili is amazing, but there are so many more ingredients that you can add, here is a list for some ideas.

Additions:

-bacon

-green pepper

-red pepper

-jalepenos

-brown sugar

-whorstesire

-bbq sauce

-chalula

LIQUIDS: chicken stock, vegi stock, water, canned tomato paste or tomato sauce.

SPICES: cayenne, paprika, black pepper,,chili powder, crushed red pepper, cumin, oregano, etc.

If you are preparing this recipe just for yourself or a small group, pre-portioned leftovers freeze up nicely and reheat for well for future dinners or snacks.

This recipe should be both easy and delicious, as well as an affordable option when having guests for a party or just stretching your food dollar throughout the winter.  Some people like to leave the meat out, some people like to leave the beans out.  Try it however you like, but enjoy cooking and you will enjoy what you make all that much more.  

Quick Links and Quick Snacks

Here are a few links to keep you entertained.
Check out these sites for a little entertainment, inspiration, or knowledge.

Toxel- a great site with interesting inventions and inspiring perspectives.
Chromasia- a cool photosite with a daily image.
The Big Picture- cool site of current affairs photo essays from around the globe.  Enjoy the world class imagery.


Jermey Jones is one the top big mountain snowboarders and an amazing wealth  of knowledge and info.
Cole Barash is one of the best upcoming snowboard photographers.


If you have a big day planned for NFL football Sunday, here is a quick, easy, and delicious recipe that can bring new flavors to an old favorite with ease.

My suggestion for your quick easy snack is a hands off baked buffalo wing.  I like this recipe because of the cool variation on a traditional favorite as well as the overall ease in the preparation.  This recipe is cool because you build the marinade the night before and allow them to soak up all the flavor as you enjoy a night on the town and the subsequent late morning lounging around.

Enjoy your day of rest with this recipe and a Sunday full of NFL football.

GINGER LIME BUFFALO WINGS

2 lbs chicken wings

for marinade
1 serrano or Thai chili (with seeds)
1/4 C loosely packed cilantro leaves and stems
3 cloves garlic
1″ knob of ginger
juice of 1 lime
2 Tbs soy sauce
2 Tbs honey
1 Tbs oyster sauce

for dusting
1/2 C flour

for serving
Thai sweet chili sauce

Put all the marinade ingredients in a food processor and and blitz until pureed. Put in a gallon sized Ziploc bag.

Wash the chicken wings and dry thoroughly with paper towels. Add to them to the marinade and seal the bag, trying to get as much air out as you can. Marinate for at least 24 hours.

If you are baking them, move the oven rack to the middle position and pre-heat to 400 degrees F. If you are deep frying, heat a cast iron pot with 1.5″ of oil to 365 degrees F.

Remove the chicken from the marinade and dry the chicken as best you can using paper towels. This is important to achieve a thin crisp skin. Put the flour in a bowl and lightly dust each piece of chicken, tapping off any extra flour.

baking method- Place on a wire rack over a baking sheet making sure to leave space between each piece. Spray the chicken with non-stick cooking spray, or brush lightly with oil. Bake for 20-30 minutes or until the chicken is cooked and the skin is golden brown.

Recipe of the Week

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white, firm fish or seafood such as ahi, albacore, or shrimp,  though the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls attention to itself for the addition of Tequila and red peppers, both fitting additions.  I have also seen avocado added as well.  The best part of learning how to prepare old favorites at home is that you can cater to your own tastes and get creative with your favorite ingredients and dishes.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.

Now that I have my ceviche curing, What should I drink with this dish?

With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.


*Please let me know what you want to see on upcoming posts, leave suggestions in the comments*

Scallop Ceviche

One of my all time favorite appetizers or snacks has to be a deliciously chilled Scallop Ceviche.  There are many varying recipes available, but as far as I am concerned, it is simply Pico de Gallo with lime cured scallop.  You can substitute any white firm fish or seafood such as ahi, albacore, or shrimp,  yet the mild yet distinctive flavor and texture of the scallop makes it a perfect choice.  Here is one interesting recipe that calls for Tequila and red peppers, both fitting additions, though I have also seen avocado added as well.  The best part is that you can cater to your own tastes when you start to learn how to prepare old favorites at home.

-Any time you are preparing or eating raw fish or seafood, know the risks and consult a physician if needed.

Prep Time: 5 Hours (by far mostly inactive)
Cooking Time:  none
Yield:  2-3 Servings
Ingredients:
-1 Lb Small Scallops
-Juice of 6-7 Limes, or enough to cover scallops
-1 Red Bell Pepper, chopped
-1 Small Red Onion, chopped
-Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
-Small Handful of Fresh Cilantro, chopped
-1 Tbsp Olive Oil
-½ Tsp Sea Salt
-Ground Black Pepper, to taste
-2 Tbsp Tequila

In a medium bowl, combine scallops and lime juice.  Cover and refrigerate for 4 hours or overnight.  When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro.  In a small bowl, combine olive oil, sea salt, black pepper and tequila.  Pour over scallop mixture, mix well, and refrigerate for at least another hour.  Serve.


Now that I have my ceviche curing, What should I drink with this dish?


With ceviche, I usually like to enjoy my favorite mexican beer (usually a combination of which is closest and coldest.)  If you are having some good friends over for a nice dinner party or want to arrive to the pot luck with perfectly paired beverage and beer is not your thing, try a citrusy Sauvignon Blanc. If you need a suggestion, Niner Wine Estates  Sauvignon Blanc offered for $17 could go really well with a light and refreshing dish like Scallop Ceviche.