Im back discussing my favourite occasion from the Kohler Food & Wine Encounter: Belgian Food & Pairings Beer. This protest was put on by Marc Stroobandt, Chef Feker, and a Master Beer Sommelier, of Il Mito here in Milwaukee. Placing both of these goofballs made for an entertaining and exciting occasion!

Kohler Food & Wine Experience

I frequently cook with wine at home but it hasn’t dawned on my to cook with beer. The fine thing about Belgium beers is that they’re not as hoppy and lighter that some other assortments. One crucial thing to remember when cooking with beer is that you ought to not cook with it like it’s wine. Meaning we cook it until it’s reduced in our dish and will add in wine. With beer you would like to prevent that because just bitter hops will be reduced to by beer. Youll need to add it in last to your dish and just simmer somewhat to consume a number of the flavors into your meal when you cook with beer. One more thing to remember is the fact that the food should be celebrated by the beer , not outshine it. Thus dont overdo it!

Kohler Food & Wine Experience

Here are a few other points that I took away from the demo:

– Ive been calling the beer Hoegaarden HOE-garden for quite a long time. Were you aware that it’s in fact pronounced HOO-garden?

– Hoegaarden additionally makes an extremely tasty marinade.

– It’s possible for you to keep fresh herbs approximately more by putting them in a glass of water in your fridge. With herbs being out of season they could be very pricey so it is an excellent money-saver!

– When you pour a beer you need to have 2 fingers of foam in the very top of the glass.

– You need to be eating the food with your fingers, if you’re able to catch a food with your fingers. (i.e. lamb chops)

Marc and chef Feker discussed some excellent food and beer pairings during the demonstration. To shut Im going to share with you the recipe for the Pan Roasted Lamb Chops with Stella Artois Reduction i managed to attempt. You wont be disappointed!


8, 2-inch each thick lamb chops
1 onion diced
1 carrot diced
1 eggplant diced
1 rutabaga diced
1 celeriac skinned and diced
1 large russet potato
3 sprigs basil cut in thin strips
2 Sprigs oregano leaves chopped
1 Sprig of rosemary chopped fine
1 cup red wine
1/4 cup Stella artois
1 cup reduced steak Au Jus
12 pan roasted garlic cloves
2 cloves garlic chopped
1 bunch Italian parsley chopped
1 pinch chili flakes
2 tbsp butter
2 tablespoon olive oil
2 cup tomato sauce

1. In a sizable pan over high heat add half the butter and olive oil, sear the lamb chops 1 minute per side and or until lightly browned on all sides. Remove chops and set aside. Meanwhile preheat your oven to 400F.
2. In the exact same pan, add the rest of the olive oil and saute the onion, eggplant, carrot, rutabaga, celeriac, and potato for three minutes.
3. Lower the heat to medium and add the chopped garlic and chili flakes.
4. Cook until the garlic is aromatic.
5. Deglaze the pan with wine after which reduce the wine by half.
6. Add the Au Jus, the basil, rosemary, oregano, and parsley and simmer to the right consistency. Subsequently add the Stella Artois as well as the remaining butter and keep warm.

Kohler Food & Wine Experience