JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.
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Dogfish Head-Stone-Victory Saison du Buff. A fun collaboration beer from three of my favorite breweries. It’s a fairly light, somewhat Belgian-styled ale that is really dominated by the infused herbal notes. You can really smell each of the components—rosemary, parsley, sage, and thyme, with the rosemary the most prominent. I can’t imagine opening one of these up to drink on it’s own or when I crave a beer… but with the focaccia and good Parmesan I drank it with, it was great.
Dogfish Head’s Aprihop, the 2012 version is now available. This beer used to be too fruity for me, but in 2010 they transformed it into a true IPA that also happens to be brewed with and tastes like apricots. The 2012 is delicious and Aprihop is quickly becoming a welcome sign of spring each year.
Dogfish Head Punkin Ale. I love the fall. In the last two days, the temperatures dropped, I had my first PSL of the season, and Dogfish Head released their 2011 Punkin Ale. What better way to enjoy the first NY Giants game of the season than with a tray of nachos and one of my favorite beers of the fall? This year’s Punkin is very similar to last year’s in style—lot’s of great brown ale characteristics, a nice dose of baking spices, and subtle pumpkin. Now let’s hope the G-Men win some games.
I’m trying to figure out how I follow the facebook pages of and get regular emails from DFH and EMP and missed this—a dinner hosted by my favorite NYC restaurant and my favorite brewery, featuring one of my favorite musicians of all time.
First Dogfish Head Punkin Ale of the year. Fall has arrived! I’m pretty sure this is a better beer than it has been in the past. I’ve always liked it, but this year’s version is more brown ale flavor, more spice, and subtle pumpkin rather than full on canned pumpkin flavor.
The rain has denied me Shake Shack for the past few days, so it was time for burger night. No fake shack this time, but there is some Shake Shack inspiration here. Pat La Frieda burger cooked in the shack method, crumbled Montgomery Cheddar (you don’t melt Montgomery Cheddar and it’s too crumbly to slice), tomatoes, arugula, and more or less homemade Shack sauce on a toasted kaiser. Served with homemade potato chips.
The beer is Dogfish Head 2010 Aprihop. I haven’t liked Aprihop in the past, but this video about the change in style sums it up. This is a real IPA with apricot notes and it’s delicious. Definitely worth seeking out—just make sure it has the 2010 bottling date on the neck.
Dogfish Head + Sierra Nevada Life and Limb. About three weeks after I had given up finding this in Manhattan, my Whole Foods finally gets around to stocking a handful of bottles. Not much of this made its way east, so I’m happy to try it. It’s a very good strong ale, with lots of caramel malt, herbal hops, and a hint of the maple syrup it’s been infused with. Great collaboration beer from my favorite brewery (Dogfish Head) and another that I really enjoy.
Dogfish Head + pumpkin + ice cream… This has to be good. Dogfish Punkin Ale is so good as it is. Hopefully my expert ice cream-making friends will produce this very soon.
I posted the Fake Shack thing from Serious Eats the other day, and it took me a few days to get around to trying it. I took some liberties, like using red leaf lettuce, heirloom tomatoes, and cheddar—mostly out of convenience. It’s not a bad approximation of the original, but I’m not there yet. I went through four patties and two cooking surfaces to get to one that was really, really good, and there’s still room for improvement. Fortunately, we’re going to take Stephen and Patti’s new kitchen for a test drive next week by cooking burgers until we get it right, even if it takes all night (we do have 4lbs of the custom burger blend on its way from Bryan Flannery). I’ll post more info and the results next week!
I washed down all of my experimental burgers with Dogfish Head 60 Minute IPA.
