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Alexander Keith’s Birthday Festival – October 5 2012

Alexander Keith’s Birthday Festival took place this past Friday at the Brickworks in Toronto. Fans of the beer and foodies came out to celebrate Alexander Keith’s 217 birthday at the sold-out event. Although there was a little bit of rain, it didn’t put a damper the celebratory vibe.

Of course, there was plenty of Alexander Keith’s beer on hand, with both their India Pale Ale and their Red Amber Ale available. They were also showcasing their Alexander Keith’s Original Cider, served in official Keith’s Cider glassware. There were plenty of non-alcoholic options as well. Paired with the beverages was a diverse range of offerings from local food trucks and pop ups.

Here are some of the food highlights from the night:

Gourmet Gringos

Gourmet Gringos, a latin themed food truck/pop-up, were dishing up a variety of taco options; pork cochinita, pork carnitas, chicken, and mole short ribs. Below are their beer battered mahi mahi fish tacos with cabbage slaw and fresh guacamole.

Neptuno Oysters

The Neptuno gang was kept busy shucking New Brunswick French Kiss oysters. The sustainably-grown oysters (from Canadian farms) were served on ice with lemon, and topped with a variety of condiments including horseradish, cocktail sauce,  red wine vinaigrette, and their signature hot sauce.


Babi&Co & Dobro Jesti

Babi & Co. is a pop-up specializing in Indonesian street food. Their menu featured pork satays, pork belly on a bun, corn fritters and mie kuah kacang (below left), with cold noodles, veggies and ricecakes tossed in peanut sauce. Dobro Jesti, a food truck focused on hot, wholesome, European food, was on the flip side of the spectrum with their schnitzel themed menu. The Kraut (below right), featured their chicken schnitzel with sauerkraut and mustard. It paired well with their butternut squash soup and risotto balls.

Some of the other food vendors included the omnipresent Rock Lobster, serving up their famed lobster rolls. Fidel Gastro was kept busy dishing out his Sgt. Slather and other extremo sandwiches throughout the night. Bonfire Catering had their wood oven pizza. Caplansky’s Deli Truck was serving up plenty of their smoked meat sandwiches. Stuft Gourmet Sausages, a newcomer to the local food truck scene had an interesting offering with their thanksgiving themed “Creole Turducken” (consisting of turkey, duck, and chicken seasoned in authentic creole spices). The Turkducken was a big draw of the night, as was their Thai Chicken Sausage. Pretty Sweet was there with their cupcakes for all those with a sweet tooth.

Aside from the excellent food and drinks, there were musical performances by Matt Mays and special guest Dwayne Gretzky. Attendees had a great time taking pictures in the photo booth. There was a games corner where players had the opportunity to play games and guess trivia questions with Keith’s girls. Game winners were awarded with a special edition Keith’s mug. There was also an engraving station as well as complimentary glassware, with the signature Keith’s Original Cider glass being given away throughout the night.

Additional Keith’s birthday celebrations were also held in Halifax, Montreal, Vancouver and many other Canadian cities. For more information on Keith’s visit: Keiths.ca

Happy Birthday Alexander!

October 8, 2012 | By | Reply More

Toronto Underground Market (TUM) – TUM’s First Anniversary – September 30 2012

The September edition of the Toronto Underground Market (TUM) was held this past Sunday at the Brickworks. This instalment was a special one because not only was it TUM’s first anniversary, but it was also the first time they’ve held a daytime TUM as well as the regular night TUM.

The family-friendly daytime TUM event (from 11am-3pm) featured over 25 pop-up booths and vendors, offering a mix of brunch themed delectables. Lines quickly formed at favorites like Rock Lobster Food Co., Fidel Gastro’s, Hot Bunzz and West Side Beef Co. Desserts and other sweet treats were readily available from vendors like KEO ConfiserieSmashcake, and Dough by Rachelle with Manual Labour Coffee supplying the required morning caffeine fix.

The night TUM event featured over 40 pop-ups and vendors including favorites like Comida Del Pueblo, Neptuno Oysters, Babi & Co., La Carnita, and more. There were drinks available from Tromba Tequila (with their signature margarita), craft beer from breweries including Flying MonkeysHogtown Brewers, and Granville Island Brewery, as well as a special TUM wine, available in Red or White.

Here is our complete video coverage of TUM’s First Birthday [click on vendor name to view video]:

We look forward to seeing what TUM has in store for us over the next year! Happy Birthday TUM!

For more info on the Toronto Underground Market (TUM), visit: www.yumtum.ca

October 3, 2012 | By | Reply More

Alexander Keith’s Birthday Festival – Toronto – October 5th 2012

On October 5th, gather your friends and join Alexander Keith’s for a night of incredible food crafted by local chefs, live music and unforgettable experiences at the Brick Works.  Tickets are $10 and include complimentary shuttle service, entrance to the festival, access to see Matt Mays (with special guest Dwayne Gretzky) perform live and a host of other made to share experiences.

Some of the city’s best chefs and food trucks will be in attendance selling dishes crafted to pair with Keith’s. Food prices are capped at $5.00 so that customers can enjoy a variety of food vendors.  Vendors include: Rock Lobster, Neptuno Oysters, Pretty SweetFidel Gastros, Dobro Jesti, Bonfire Catering, Caplansky’s Deli Truck, Gourmet Gringos, Babi&Co and Stuft Gourmet Sausages.

They will also be offering a free dessert cooked with Keith’s, as well as personalized glassware engraving with complimentary glassware give-a-ways throughout the night. For a chance to win more swag, Challenge a Keith’s girl to some east coast games.

Tickets are available at alexanderkeithsbirthdaytoronto-en.eventbrite.ca. Get yours today as they are limited and are going fast!

Additional Keith’s birthday celebrations are being held in Halifax, Montreal, Vancouver and many other Canadian cities. Visit keiths.ca/birthday for additional details.

September 28, 2012 | By | Reply More

Ale to the Chief: The White House Release Their Beer Recipe

After much public excitement and a request on the popular Obama Reddit AMA, the White House has finally released their secret beer recipe.

Last year President Obama bought a home brewing kit for the kitchen. It took a few tries, but eventually they worked out the recipe. They’ve since added secret ingredients to make their beer even better and all of their brews use honey that was tapped from the South Lawn bee hive.

WHITE HOUSE HONEY PORTER

Ingredients

  • 2 (3.3 lb) cans light unhopped malt extract
  • 3/4 lb Munich Malt (cracked)
  • 1 lb crystal 20 malt (cracked)
  • 6 oz black malt (cracked)
  • 3 oz chocolate malt (cracked)
  • 1 lb White House Honey
  • 10 HBUs bittering hops
  • 1/2 oz Hallertaur Aroma hops
  • 1 pkg Nottingham dry yeast
  • 3/4 cup corn sugar for bottling

Directions

  1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
  2. Add the 2 cans of malt extract and honey into the pot. Stir well.
  3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
  4. Set aside and let stand for 15 minutes.
  5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
  6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
  7. Siphon over to a secondary glass fermenter for another 4-7 days.
  8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

WHITE HOUSE HONEY ALE

Ingredients

  • 2 (3.3 lb) cans light malt extract
  • 1 lb light dried malt extract
  • 12 oz crushed amber crystal malt
  • 8 oz Biscuit Malt
  • 1 lb White House Honey
  • 1 1/2 oz Kent Goldings Hop Pellets
  • 1 1/2 oz Fuggles Hop pellets
  • 2 tsp gypsum
  • 1 pkg Windsor dry ale yeast
  • 3/4 cup corn sugar for priming

Directions

  1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
  2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
  3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
  4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
  5. Add the honey and boil for 5 more minutes.
  6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
  7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
  8. Ferment at 68-72˚ for about seven days.
  9. Rack to a secondary fermenter after five days and ferment for 14 more days.
  10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

Download a PDF of the recipes.

[via WhiteHouse.gov]

September 4, 2012 | By | Reply More

El Gastrónomo Vagabundo – Fish Tacos

Our profile on the popular gourmet food truck, El Gastrónomo Vagabundo, with chef Adam Hynam-Smith and Tamara Jensen. Adam shows us how to make their famous Fish Tacos!

Fish Tacos

Ingredients

Directions

  1. Prepare the fish batter. Sift self-raising flour into small bowl. Gradually add soda water creating a batter with a texture of thickened (not whipped) cream. If the batter is too runny, add a bit more flour.
  2. Clean, dry and lightly flour the cod fillets. Place cod into batter and lightly cover. Then place cod fillets in fryer. They only need a minute or two.
  3. While the cod is cooking, warm up the corn tortillas.
  4. Check on the cod. When ready, it should be golden brown and crispy. Remove from fryer, and place in a bowl with paper towel (to absorb the excess oil).
  5. Place warmed tortillas on a plate and place the fish in. Add some red cabbage & green apple slaw with tarragon dressing. Top with some toasted coconut sour cream, and smoked pineapple & habanero hot sauce. Finally garnish with fresh coriander and lime.

El Gastrónomo Vagabundo, Find out where El Gastrónomo will pop up next at www.elgastro.com

August 30, 2012 | By | Reply More