How big?

You already know what the Top Chef competition is all about with the challenges and chef creations from the best in the culinary arts.” This season has a new webisode series feature for the losers. The additional layer, “Top Chef: Last Chance Kitchen,” allows the chefs who maybe had a ‘bad day’ on a challenge to prove that they belong on the show with a ‘last chance’ to compete in the on-air finale. As a twist, judge Tom Colicchio reveals that contestants were told “they were going home” and had no idea of the second chance.

When asked about the culinary talent in Texas, Tom noted that these days great food can come from anywhere, adding that “there’s a food revolution going on all over the country.”

Celebrities in food, music and entertainment will also be making appearances on the show. The list includes Charlize Theron, Cat Cora, John Besh, Tim Love, Patti LaBelle and Pee-Wee Herman. Maybe the contestants can help him find his bike.

29 “Top Chef: Texas” contestants:

Padma Lakshmi summed up the competition perfectly, “these guys are very passionate but seem to have something personal to prove to themselves or an audience back home.” It’s not just about the fame or money, this time it’s personal.

Nyesha Arrington, 28 – Los Angeles, Calif., Wilshire Restaurant
Lindsay Autry, 29 – West Palm Beach, Fla., Omphoy Ocean Resort & Michelle Bernstein
Jonathan Baltazar, 36 – Long Beach, Calif., Heights Cuisine
Ty-Lör Boring, 34 – Brooklyn, N.Y., Spasso
Molly Brandt, 30 – Hollywood, Fla., Allure of the Seas for Royal Caribbean
Chaz Brown, 29 – New York, N.Y., Fatty Crab
Kimberly Calichio, 27 – New York, N.Y., Fishtail by David Burke
Beverly Kim, 31 – Chicago, Ill., Aria Restaurant
Chris Crary, 29 – Los Angeles, Calif., Whist Restaurant in the Viceroy Hotel
Andrew Curren, 32 – Austin, Texas , 24 Diner
Berenice deAraujo, 33 – Miami, Fla., Sra. Martinez
Janine Falvo, 37 – Atlanta, Ga., Briza Restaurant
Richie Farina, 28 – Chicago, Ill., MOTO
Sarah Grueneberg, 29 – Chicago, Ill., Spiaggia
Chris Jones, 30 – Chicago, Ill., MOTO
Edward Lee, 38 – Louisville, Ky., 610 Magnolia
Whitney Otawka, 30 – Cumberland Island, Ga., Greyfield Inn
Simon Pantet, 30 – Seattle, Wash., Twenty-Two Doors
Colin Patterson, 37 – Seattle, Wash., Sutra
Laurent Quenioux, 51 – Los Angeles, Calif., Vertical Wine Bistro
Paul Qui, 30 – Austin, Texas, Uchiko Restaurant
Keith Rhodes, 39 – Wilmington, N.C., Catch Restaurants
Grayson Schmitz, 27 – New York, N.Y., Exec. Chef
Tyler Stone, 22 – Sacramento, Calif., Personal Chef
Heather Terhune, 39 – Chicago, Ill., Sable Kitchen and Bar
Chuy Valencia, 25 – Chicago, Ill., Chilam Bilam
Nina Vicente, 29 – Seattle, Wash., Spur Gastropub
Ashley Villaluz, 25 – Seattle, Wash., Sous Chef
Dakota Weiss , 35 – Los Angeles, Calif., 9:30 Restaurant and The Backyard

Additional Information
http://www.bravotv.com/top-chef

Photography provided by Virginia Sherwood/Bravo/NBCUniversal

Crabby Menu

As the Dungeness crab season closes so does the season come to a peak, as Chef Tachibe tells us, that’s when “the crab tastes better.” Sourcing from crab purveyors in San Francisco and Washington, Chef Tachibe’s menu focuses on Euro-Asian flavors accentuating the mighty crustacean. Menu items include:

• Crab Tamale – a crab veloute served with a shishito pepper pesto.
• Crab Bisque “Hot Pot” – Not a shabu shabu style hot pot, but rather a chicken stock based bisque with hints of curry, lemon grass, and coconut milk. Inside you will find a variety of vegetables such as diced potatoes and pieces of shitake mushroom. The pot is topped with a freshly baked piece of puff pastry and a small mountain of Dungeness crab meat.
• Fingerling Potato Tower – A creamy potato dish that is wrapped with Japanese cucumber and topped with a freshly prepared crab salad. Served with Aji Amarillo [a Peruvian chili] aioli and basil oil.
• Crab Asian Crepe – Reminiscent of an Okanamiyaki but less eggy and more crispy – the delicate Crab Asian Crepe consists of a savory blend of jalapeno, onion, and crab served with a Thai red curry sauce, micro cilantro, and slices of raw, ripe, red jalapeno for a sweet and spicy kick.
• Braised Short Rib & Risotto – Braised short rib in a pinot noir and soy sauce mixture. Served alongside a light crab and asparagus risotto with the use of 9 grain Japanese rice instead of standard Arborio rice and garnished with fresh arugula and thinly sliced carrot.
• Gnocchi – Fluffy Yukon potato gnocchi over sautéed spinach, fresh crab, and buffalo ricotta and garnished with micro greens. Served with a sweet and creamy pumpkin coconut milk lemongrass sauce.

Seasonal Thirst

At Chaya Venice, the cocktail menu also has seasonally created items. The Fall inspired drinks include “Thin Mint” made with Crème d’ Menthe, Crème Cacao, fresh brewed coffee and whipped cream; and “The Hot Teddy,” a riff on the classic “Hot Toddy”- a blend of Bushmills Black Bush, fresh squeezed lemon and honey. Happy hour specials are also available from 5 PM – close.

What?
Dunguness Crab Fest
October 25 – November 6

Additional Information
Chaya Venice
110 Navy St.
Venice, CA 90291

Additional Information
http://www.thechaya.com/venice/

Photography provided by Natalie M. Woyshner

The Brews

Over 70 local and international breweries served up their flagship beers along with timed special releases throughout the day. Kern River Brewing Co. drew in a crowd around 2 PM with a pouring of their GABF award winning Citra DIPA while Firestone Walker tapped out their last year anniversary brew, XIV, in under 20 minutes.

Brews that we’ve recently covered include Mort Subite’s Lambics, and Golden Road’s fresh IPAs and Hefeweizens. Enjoy the gallery and check out the links if you want to learn more.

Golden Road Brewery Opens Their Doors for Los Angelenos

Interviewing Bruno Reinders, Head Brewer of Mort Subite from Belgium [VIDEO]

– Lucas Li

Photography provided by Will Yang and Jason Kao

Friday

Whisky Live
Gourmet foods, chocolate & whiskey pairing, cocktail demos and rare scotch, burbon and whiskey tasting.
Cost: $99
When: 5:30 PM – 10:00 PM
Where: Hyatt Regency Century Plaza Hotel, 2025 Avenue of the Stars, Los Angeles, CA 90067

Saturday

Urban Food Crawl: Booze Edition
Vegan food, wine and beer tasting.
Cost: $55
When: 3:00 PM
Where: Buzz Wine & Beer, 460 South Spring St., Los Angeles, CA 90013

Oktoberfest at Killarney’s
Oompah Band, strong man contest, Ms. Oktoberfest contest, live music and craft beer.
Cost: $10, free before 3:00 PM
When: 12:00 PM – 12:00 AM
Where: Killarney’s Irish Pub, 3639 Riverside Plaza Dr., Riverside, CA 92506

Halloween Town Fair
Carnival games, pumpkin painting, petting zoo, chili cook-off, costume contest, food trucks and beer & wine garden.
Cost: Free
When: 11:00 AM – 10:00 PM
Where: 9100 S. Sepulveda Blvd., Westchester, CA 90045

Tomato Battle
Live music, costume contest, beer garden, tomato food fight.
Cost: $59.99
When: 12:00 PM – 7:00 PM
Where: L.A. County Fairgrounds, 1101 West McKinley Ave., Pomona, CA 91768

Sunday

3rd Annual L.A. Beer Week Beer Festival
Food trucks and over 70 local breweries providing their best beers.
Cost: $45
When: 12:00 PM – 4:00 PM
Where: Historic Union Station Los Angeles, 800 N Alameda St., Los Angeles, CA 90012

Official L.A. Beer Week Festival After Party
Asian cuisine and hourly special keg tapping.
Cost: Free
When: 4:00 PM
Where: Far Bar, 347 E 1st St., Los Angeles, CA 90012

All Weekend Long!

15th Anniversary Hollywood Film Festival
Awards, screenings, parties and actor/actress/film maker appearances.
Cost: $15 per screening
Where: ArcLight Cinemas, 6360 W Sunset Blvd., Los Angeles, CA 90028

Aliens To Zombies Convention
Monster theme drinks, monster makers, make-up artists, UFOlogists, authors, film makers and actors panel.
Cost: $50
When: Friday 7:00 PM, Saturday 11:00 AM – 1:30 AM
Where: Roosevelt Hotel, 7000 Hollywood Blvd., Los Angeles, CA 90028

LA Beer Week
This is the last weekend of L.A. Beer Week! Check out all the events over at labeerweek.com
When: October 10 – October 23

• Walmart plans to carry craft beer at their stores.
• Survey says Christmas travel spending to increase.
• CNNTravel rates the 15 hotels to stay in before you die.
• BrewDog plans for a new brewery.
• Sales are down for big beer companies.
• Bellagio Las Vegas to get new lounge near the fountains.
• Free admission days to national parks announced.
• Starbucks to introduce lighter roast of coffee early next year.
• Richard Branson talks about the environmental impact of space travel.

Get Yo Crawl On

Far Bar will be tapping 18 Stone beers including rarities and vintages to start off the event. Then you have your choice of eight other spots to crawl to, each will be featuring a specialty brewery.

Escondite: Black Market Brewing
Spice Table: Alesmith
Weiland: Port Brewing
Spitz: Eagle Rock Brewing
Fu-Ga: Great Divide
Xlixe: Mad River Brewing
Senor Fish: Avery Brewing
Wurstkuche: Brasserie D’ Achouffe

Far Bar’s Farewell Salute to Beer Week

With the end of LA Beer Week creeping up, you’ll more than likely find yourself at Union Station on Sunday, October 23 from 12 – 4 PM, for the LA Beer Week festival. If you’re sober enough to make the 10 minute walk after, you’ll find the Chimay, Lost Coast, & Schneider Breweries sponsored wrap-up event at Far Bar.

Far Bar will be featuring a “plethora” of craft and artisan beers along with their Asian cuisine. As a plus, they will also be tapping specialty kegs from Eagle Rock Brewing, El Segundo Blue House Ales and Cismontane each hour. The event runs from 5 PM to midnight giving you seven hours to drink away the end of LA Beer Week.

When?
Big Crawl in Little Tokyo
Thursday, October 20 from 5 PM – 12 AM

Far Bar LA Beer Week After Party
Sunday, October 23 from 5 PM – 12 AM

Additional Information
http://www.farbarla.com

– Lucas Li

How the Stars Shine So Bright

The Lexus Grand Tasting included celebrity chefs such as Tyler Florence of Wayfare Tavern and the Food Network, Todd English of Olives and Beso, Casey Thompson of Brownstone Restaurant, Top Chef season 3 and Top Chef All-Stars, and many more. Gourmet tasting plates ranged from Hasty Torres, of Madame Chocolate’s, chocolate dipped marshmallows and other chocolate confections to Mark Peel, of Campanile’s, mussels and andouille sausage to Michael Mina’s smoked squab shabu shabu. Alongside the 30 celebrity chefs presenting at this years event, guests also found themselves amongst notable chefs as fellow patrons like chocolatier Martin Howard, Top Chef: Just Desserts season 2 competitor Amanda Rockman, Top Chef season 2 and Top Chef All-Stars competitor Elia Aboumrad, and Top Chef Masters winner Floyd Cardoz to name a few.

Don’t Forget the Drinks

Accompanying the feast, the Lexus Grand Tasting also included over 300 wines from purveyors as well as a beer corner serving Stella Artois, Hoegaarden, and Leffe. The Lexus Grand Tasting Event also featured a Lexus Tasting Lab of specialty cocktails with the use of smoke and alcoholic jello cubes, as well as a cooking demo by Chef Todd English and book signings with pastry chef Johnny Iuzzini and Chef Nancy Silverton of Mozza.

Additional Information
http://www.lafw.com

Photography provided by Natalie M. Woyshner

• Travelocity ranks top 10 haunted hotels in the United States. The Queen Mary in Long Beach is ranked at six.
• Food & Wine ranks the best burgers in America.
• CNNTravel writes about Ryanair’s 5 money-saving schemes.
• First commercial spaceport set to open in New Mexico.
• MillerCoors buys part of Terrapin Brewery.
• Some San Francisco servers are supporting a 25% tip.

Let’s Get Together!

Chef Aaron took a trip to Patrick’s brewery to taste the beers prior to the event. Aaron’s approach to creating a menu is not just to find a match, he likes to get into the details of the beer and find the nuances, then create a dish: “its not about the food, its about this man’s beer that he’s created and showing it off in a way that you’ve never known.” After tasting the beers at the brewery, he devised a menu “to show restraint and finesse in showing off the beer”. Patrick, the law school student turned homebrewer, is described by Aaron as “the quarterback” while he was the “support.”

The Menu

Amuse: Hottenroth Berliner Weisse (German-style tart wheat beer): light stone fruit tartness.
Roasted Apricot with Cabra (aged Spanish goat cheese), drizzled with a Hottenroth, honey and stone-fruit reduction.

First: Snicklefritz (Belgian strong pale ale, cardamom, ginger, juniper berries, and coriander are added to the party, along with fresh lemon, orange, grapefruit and tangerine zests.): many of the spices used in the beer are the same as those used in traditional gravlax.
Buckwheat blini with salmon crudo, crème fraiche, red onion, dill, fried capers and lemon confit.

Second: Trade Winds Triple (Belgian-style Golden Ale with a Southeast Asian twist): coconut, soft citrus and sweet basil.
Crispy Thai rice cake with seared sea scallop, Kaffir lime essence and fried Thai basil.

Third: Batch 300 (Oaked Tripel): rich oak and tropical fruit.
Red Oak grilled loin of kangaroo with sweet chili glazed pineapple.

Fourth: Bierbauch (Imperial Oak Aged Maibock): peppery acidity and very mild herbaceous hop character.
Wild Rocket with warm Camembert and hop essence.

Fifth: Mischief Gone Wild (Hoppy Belgian-style golden Ale fermented with Brettanomyces): herbal and black tea-like characteristics and tannins.
Black tea smoked and braised pork belly with Chamomile reduction.

Sixth: Oude Tart (Flemish-Style Red Ale aged in red wine barrels for 18 months): Manhattan cocktail flavors.
Crispy duck breast with tart cherry/Rye whiskey/duck reduction.

Seventh: Loakal Red (Oak-aged American red ale): damp, earthy, forest floor-like richness
Roasted wild mushroom tart with Taleggio, baby greens and a truffled cinnamon-citrus vinaigrette.

Palate Cleanser: Pinotlambicus (wine barrel aged sour blonde fermented with pinot noir grapes)

Eighth: Bourbon Barrel Aged Autumn Maple (Brewed with 17 lbs. of yams per barrel, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup; 100% barrel-aged): spiced chocolate butterscotch.
Cocoa-brown sugar rubbed smoked pulled pork sandwich with bourbon apple slaw.

Ninth: Quercus Acer (Oak-aged Ale brewed with maple syrup and date sugar): maple glazed bacon/ rich smoky-sweetness.
Autumn Maple braised and grilled short rib with smoked maple demi-glace and sweet potato-bacon hash.

Tenth: 100% Brett Autumn Maple (Brewed with 17 lbs. of yams per barrel, cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup, and fermented with 100% Brett): candied thanksgiving dinner.
Sweet & savory bacon bread pudding with maple-caramel cream.

Dessert: Cuir (3rd Anniversary Strong Ale created using the Solera method. Layered with complex flavors of dark fruit, vanilla, oak, and burnt sugar): subtle cinnamon.
Cinnamon-vanilla Crème brûlée.

Patrick & Aaron Together

Patrick and Aaron sat down with us to talk over the results of the dinner, the conception of the event, and plans for the future.

Additional Information
http://www.thebruery.com
http://www.boneyardbistro.com/

– Lucas Li

Winner, Winner, Beer Float Dinner!

After four hours of deliberations, the crowd chose Andre Guerrero, Jan Purdy and Eagle Rock Brewery, crowning their Vanilla Bean Solidarity and Pig candy, cacao nibs and bourbon chocolate ice cream beer float as the winners of this years LA Beer Float Showdown.

Past two winners:
L.A. Beer Float Showdown II: Boneyard Bistro
L.A. Beer Float Showdown I: The Golden State with Scoops

The winning float!

Having a good time with Ladyface Ale Companie

The Beer Chicks

Joshua Lurie with the Beer Chicks

Joshua digging in!

Laurent Quenioux and Julian Shrago

Ilan Hall and Jon Porter

Andre Guerrero and Ting Su of Eagle Rock Brewery

The Beer Chicks talking to ILan Hall

CJ Jacobson and Firestone Walker beer float

Drink up!

Ilan Hall and Smog City Brewing Co.\'s beer float

Jan Purdy and Andre Guerrero

Jace Milstead and CJ Jacobson

Jimmy Han, Cyrena Nouzille and Jeremy Raub

Starry Kitchen and Ladyface Ale Companie

Starry Kitchen and Ladyface beer float

The crowd

Joshua announcing the winners

Go winning team! Jeremy Raub, Andre Guerrero and Jan Purdy

Yay winners!

Cheers!

Now a Video Montage!

Additional Information
http://www.foodgps.com
http://theoinkster.com
http://www.eaglerockbrewery.com

Pour Me Somethin’ Tall an’ Strong

The “Lucky Rita” was mixed with 2,125 Gallons of Margaritaville Gold Tequila, 708 Gallons of Margaritaville Triple Sec, 5,667 Gallons Margarita Mix and 22,267 limes. Whoa, we’re buzzed already! It took 3 days to make this monster drink! The recipe serves 181,333 12 oz. margaritas; they are available now until October 22. Plus, Margaritaville is also donating $5 for every gallon sold to the Wounded Warrior Amputee Softball Team.

An Oasis in the Desert

Tamara tells us there has been talk about a Margaritaville casino for over five years and the team has been planning this project for a year and a half. The Margaritaville casino is not just another casino on the Las Vegas strip. “It’s an oasis in the desert, a tropical escape,” Tamara explains. “From the lime wedge lights, sand and palm trees to our friendly, outgoing staff who include some of the best flair bartenders in the world serving up cocktails at our one-of-a-kind 5 O’clock Somewhere Bar, a visit to Margaritaville feels like a  mini vacation from your typical Las Vegas casino experience.”

Oh, and other casino’s don’t have Jimmy Buffett! Jimmy is in Las Vegas for his shows at the MGM Grand on October 15 and 22. The “Cheeseburger in Paradise” rocker showed up for the Grand Opening celebration on Friday and toasted to the crowd with his own glass of “Lucky Rita.”

What’s Next?

Margaritaville is on a roll! A 60,000 square foot casino and restaurant will be opening in Biloxi, MS next spring and a 400 room hotel and casino will be opening in Bossier City, LA in 2013. Wastin’ away again in Margaritaville  …

Where?
Margaritaville Las Vegas
3555 South Las Vegas Boulevard
Las Vegas, NV 89109

Additional Information
http://www.margaritavillelasvegas.com/
http://www.flamingolasvegas.com

Photography provided by Ethan Miller/Getty Images and Caesars

Friday

UnWined
Cheese & dessert, silent auction and wine tasting at the Fairmont Miramar Hotel.
Cost: $65
When: 7:30 PM – 11:30 PM
Where: Golden Road Brewing, 5430 West San Fernando Rd., Los Angeles, CA 90039

LA Art Experience: Red Carpet Celeb Gala
Featuring dance performances from SYTYCD, casino, food, cocktails and a lounge made out of ice.
Cost: $150
When: 7:00 PM – 11:00 PM
Where: Majestic Halls, 650 N Spring St, Los Angeles, CA 90012

Saturday

The Pasadena ARTWalk 2011
Live jazz, art shows, galleries, live entertainment, free admission to the Pasadena Museum of California Art and hands on activities for the entire family.
Cost: Free
When: 11:00 AM – 5:00 PM
Where: Playhouse District, El Molino Ave and Colorado Blvd, Pasadena, CA 91101

South Bay Food Fest
Food trucks, beer garden, live music, flair bartenders, cooking demos and eating competitions.
Cost: $10
When: 1:00 PM – 7:00 PM
Where: The Home Depot Center, 18400 Avalon Blvd, Carson, CA 90746

Sunday

Walk To End Epilepsy
Food trucks and one mile stroll/5K run to help the fight to end epilepsy.
Cost: $25
When: 10:00 AM – 2:00 PM
Where: Rose Bowl, 1001 Rose Bowl Drive, Pasadena, CA 91103

Golden Road Brewing Grand Opening Festival
L.A.’s biggest brewery is ready to open and they’re throwing a party featuring brewery tours, food trucks and of course Golden Road Brewing beers.
Cost: $23.45
When: 2 PM – 7 PM
Where: Golden Road Brewing, 5410 W. San Fernando Rd., Los Angeles, CA 90039

All Weekend Long!

Los Angeles Food & Wine
Over 70 events in Santa Monica, Beverly Hills, Hollywood and downtown Los Angeles. Featuring, 300 wines, appearances by 100 celebrity chefs, food and wine tastings and cooking demos.
Cost: $50 – $500
When and Where: http://www.lafw.com/index.cfm/events.htm

Los Angeles Art Experience
Contemporary art exhibitions, artist meet and greet, dance performances and live concert on Saturday night.
Cost: $20 – $40
When: Saturday 10:00 AM – 7:00 PM, Saturday night concert 10:00 PM – 2:00 AM, Sunday 10:00 AM – 5:00 PM.
Where: Majestic Halls, 650 N Spring St, Los Angeles, CA 90012

LA Beer Week
LA Beer Week is still going strong! Check out all the events over at labeerweek.com
When: October 13 – October 23

You CAN do it!

CANFEST 2011 will cost you $25 for admission. This includes unlimited tastings from the diverse breweries that they’ve put together.

Here’s a list of the breweries that will be in attendance:
Boulder Beer Co.
Buckbean Brewing Co.
Anderson Valley Brewing Co.
Caldera Brewing
Maui Brewing Co.
Four Peaks Brewing Co.
Uncommon Brewers
Great Northern Brewing
Big Sky Brewing Co.
Bohemian Brewer & Grill
High Noon Saloon & Brewery
Tallgrass Brewing Co.
Northwoods Brewing Corp
Oskar Blues Brewery
Crow Peak Brewing Co.
Kenai River Brewing
Coop Ale Works
Lumberyard Brewing Co.
Southern Start Brewing
Santa Fe Brewing Co.
Snake River Brewing
Sun King Brewing Co.
Fearless Brewing Co.
21st Amendment Brewery
Tecate
Heineken
Blue Moon
Coors/Coors Light
Mammoth Brewing

See photos from last year’s CANFEST:
CANFEST, Reno’s International Canned Beer Festival is About Sustainable Drinking [PHOTOS]

Cost?
$25

When?
Saturday, November 12 from 6 PM – 10 PM

Where?
Silver Legacy Resort & Casino
407 N. Virginia Street
Reno, NV 89501

Additional Information
Buy tickets!
http://canfestreno.com
http://www.buckbeanbeer.com

– Lucas Li

Firestone Walker Deconstructed

The craft brewery responsible for the creation of the XV has been taking home high recognitions for their brews. During this year’s Great American Beer Festival, Firestone Walker Brewing Co. was awarded the Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year; Matt Brynildson.

Aside from the already mentioned eight course pairings, the event strayed from the traditional sit-down style meal. Small side dishes were brought out with the beers to “create more of a social event,” says Matt. No tables were assigned and attendees were free to move about as they liked. The food and beers were brought out and served to patrons wherever they were. A lot of thought was given to the event. Even the decor of the venue was considered with encouragement given mid-way to venture into the interior room as the ambiance was matched to the food and beers. In Sean’s words, “I spent way too much time thinking about the menu.”

Sean and Matt’s Synergy

Deconstructed wouldn’t have been what it was without the creative forces of both the brewer and the chef. With several pairing events conducted together, a degree of respect has been established towards each other’s skills. Their admiration is seen with Chef Sean saying that the versatility of Matt’s beers are “harmonious” and they “build on each other and support each other.” This allows Sean several options when creating around the beers’ flavor profiles. Matt also appreciates Sean’s skills, saying, “Sean has a way of tasting those beers and knowing what to do.”

The Menu

Reception
Marrakech Meets Hollywood Popcorn – saffron white truffle oil coated organic popcorn, cooked in duck fat and dusted in hop salt.
Malted Cashews – toasted cashews with malt, Moroccan spices and Double Barrel Ale glaze.
Double Barrel Ale (served from a firkin) & Pale 31

First Course
Duck Tagine – Liberty duck breast coated in Belgian sugar, coriander and ginger; cooked sous vide, topped with prune, pomegranate and Sticky Monkey sauce, over black beluga lentils simmered in Double Jack and carrot juice.
Sticky Monkey

Second Course
Cold ‘Union Barrel’ Smoked Sea Scallops – served on a roasted beet-fennel-ginger infused Israeli cous cous with a Double Barrel Ale Medjool date, fennel pollen and carbonated lime caviar.
Double Double Barrel Ale

Third Course
Lamb Tenderloins – with dried apricots, lavender honey, shallots and Helldorado sauce, Bourbon barrel “tea” cooked butternut squash puree infused with Ceylon cinnamon and Double Double Barrel Ale, honey powder.
Helldorado

Fourth Course
Merguez Sausage Pastries – phyllo dough layered with Za’atar wrapped homemade merguez spiced lamb sausage with Union Jack, house made goat milk ricotta with malt vinegar, orange zest and roasted Spanish piquillo pepper.
Double Jack

Fifth Course
Cheese & Nuts – Moroccan almond cookies topped with crumbled Point Reyes Original Blue and a Double Barrel Ale wort honey, sprinkled with lemon thyme
Bravo

Sixth Course
Velvet Merkin Chocolate Cake – cubes of moist chocolate cake infused with Velvet Merkin, ‘skewered’ on pipettes filled with Sticky Monkey caramel sauce and coated in dark chocolate and malted pop rocks with pistachio powder.
Bourbon Barrel Aged Velvet Merkin

Seventh Course
Bieramisu – lady fingers dipped in Good Foot and Elijah Craig 18 Year Old Single Barrel Bourbon layered with a malted raisin juice infused mascarpone cream and Vietnam Saigon cinnamon.
Good Foot

Eighth Course
Salty & Sweet – beer bacon, cooked and coated in dark TCHO chocolate, encrusted in Heaven Hill Bourbon barrel smoked hazelnuts and caramelized coca nibs, Parabola chocolate mousse mixed with a few Marasca cherries.
Parabola & XV Anniversary Ale

A Chat with Matt & Sean

To create an event like Deconstructed, the minds behind it had to be completely committed. Take a look at our video to see the passion that Sean and Matt display while talking over the results of Deconstructed LA.

Additional Information
http://www.firestonebeer.com
http://www.homebrewchef.com

The History

Mort Subite, from Alken-Maes, has roots going back 400 years, but was conceived in a merger between two small breweries, Alken and Maes, which accounts for the name. After purchasing a number of small breweries, they were then acquired by British company Scottish and Newcastle, which was in turn bought by Carlsberg/Heineken. When asked about concerns with maintaining the spirit of Mort Subite under the big corporation, Bruno boasts, “I am very proud to work for Heineken,” following with, “Heineken says, ‘you make a quality product, and from then off, we can start to sell it.’”

Who is Bruno?

Bruno’s twenty six years started from the bottom after performing his duty in the military and finishing brewery school. He has done everything from deliveries to blends and attributes the expertise gained from hands-on experience as critical to his success in Lambic brewing, “you cannot learn Lambic brewing in a university. You have to know your knowledge and theory in the brewery.” Since 2001, Bruno has been the man responsible for the brewery.

What’s is Lambic Beer?

You probably don’t know the term unless you’re a beer geek, but it is characterized through the process of “spontaneous fermentation.” This means that yeast is not added when brewing, but is actually created by pumping air into the brew to induce fermentation. The start of fermentation as well as the final product varies as it is not a hard science. The difficulty here is blending to maintain consistency, which Bruno considers a “puzzle” whose proficiency can only come from experience. He feels that, “brewing, in our case, is art.”

What’s The Best Type Of Beer?

The question of the best kind of beer was brought up to Bruno. Specifically, does he consider a certain type of beer better than all? Bruno feels that a great beer has it’s place in the moment. What is the occasion? Where is the setting? These are important to showcasing the greatness of a beer, “the moment you drink your beer, you actually make a choice.” There are many great beers out there, but they shine in the moment that they are enjoyed.

See The Whole Interview

Bruno Reinders is passionate about what he creates. Watch him go in depth and beyond about the topics covered with Jace Milstead, in the full interview.

Additional Information
http://www.alken-maes.be

Video hosted by Jace Milstead
Video segment produced by Jace Milstead and Stan Lee
Story by Lucas Li

Shot at the Surly Goat in West Hollywood.
Special thanks to Ryan Sweeney.

• 10 outrageous airline fees.
• New Orleans to open flights to Cuba.
• Ryanair’s CEO wants to replace toilets with seats.
• IndependentTraveler.com tells us how to get through the airport faster.
• Travel + Leisure rates America’s most iconic drives.
• New beer app allowing users to rate the beers they’ve had. Now in beta.
• NPR reports that foods that are good for you may be better for food company profits.