Tuesday, July 9, 2013


Brewery Ommegang and Saveur Magazine are bringing the critically acclaimed Hop Chef competition to Albany on July 12 at 5:30pm at the Hilton Albany. An outstanding line-up of Capitol Region chefs will each create one dish showcasing their imaginative beer and food pairing skills. The dishes, all paired with Ommegang ales, will be served to a panel of judges, and to all attendees, to taste and score. As it all goes down, great beer will partner with great food to help out a great cause -- A portion of proceeds from Hop Chef Albany will benefit Salt Recovery.

Tickets are $55 and canbe purchased through this link : http://hopchef.ticketleap.com/albany/

Will Brown
Mazzone Hospitality
Mark D. Graham
Max London's 
Yono Purnomo- Yono's
dp an American Brasserie
Dimitrios Menangias
City Beer Hall
Brady Dillion -
Merry Monk Saratoga
Ian O' Leary - The Ginger Man

Ali Benamanti - Henry St. Taproom
Photos of Chefs Mark, Yono, Ian, Will and Dimitrios courtesy of Jason Spiro Photography. 

I have a pair of tickets to giveaway to this fabulous event. Entries will close at 4pm tomorrow and the selection of the winner is entirely up to me based on how amazing your answer is to the following question:

If you were competing in HOP CHEF what you make, with what Ommegang Beer and why?

Good luck!


  1. There are so many good recipes with beer in Beer Advocate, but I'd have to go with what I want the most right now: Three Philosophers gelato with cherries.

    My introduction to beer ice cream was Ubu ice cream in Cambridge, MA. When my wife and I got home we made some ourselves. Now I have to get a bottle of Three Philosophers and make this happen.

  2. We just tried to visit Ommegang this past weekend but couldn't get in for a tour since it was so crowded. My Hop Chef moment would be to make Cheddar Beer Soup with Bacon with Ommegag's Witte because I think the wheat beer would impart just enough beer flavor without being overly bitter and hoppy and the coriander notes from the beer would be a nice addition. Plus the beer would cut the fattiness of the bacon yet allow it to shine and who doesn't like cheese!

    1. Ok that sounds fantastic! And you played to my love of cheese! So you are the winner, just shoot me an email and I will give you instructions. MHA@AlbnayWineFest.com

  3. Use the Wit to do a play on Belgian Mussels/Clams but add some Thai/Indonesian flavors to it like lime, fish sauce, cilantro a little curry. Make Yono proud ;) and instead of plain old frites, use sweet potatoes and make an aioli with some Rare Vos. I'd eat it...ha

  4. Use the Wit to make a Mussels, but add some lime, cilantro, curry bring out the crisp fruity flavors and then make the frites with sweet potatoes and the aioli should have Rare Vos in it.

    If nothing else, just make a great beer float.