Tag Archives: Allagash

Whole Foods Presents Allagash The Cookbook Tonight

Allagash Cookbook1Tonight, Wednesday  February 6th, is the night Allagash comes to Richmond in a big way as Whole Foods Short Pump prepares dishes from Allagash: The Cookbook  to be available on their hotbar.  Copies of the book will be for sale for $35/each with author James Simpkins on hand for signatures.

Special drafts and bottles available for tasting and sales include:

FV 13
Yakuza
Smoke & Beards
Confluence
Interlude
Mattina Rossa (samples only)

The special food menu will be available throughout the week in the following locations

Chef’s Case
citrus cream crab cakes
Chicken Plantain Roulades
Grilled Swordfish w/Peach Salsa
Spicy Bacon-Chili Meatloaf
Grilled Lamb Chops w/ Mint Pesto
White Bean SaladPlatter Bar
Grilled Chicken and Cheddar Salad

Hot Bar
Stuffed Peppers

Pizza
Sausage Pizza

Soups(revolving)
Buffalo Chili
Pozole con Puerco
Chicken and Dumplings
Beef Barley and Bacon Stew
Sweet Potato Bisque

Head over to the Facebook event for more information.

Mark Your Calendar For Allagash The Cookbook Signing At Whole Foods Februrary

Allagash Cookbook1Talk about jaw dropping moments.  I had no idea Allagash had even made a cookbook.  I mean you know how much I love, love, love to cook with beer.  Imagine my surprise to see the picture above with this text from  Whole Foods:

February 6th at Whole Foods. Author James Simpkins will be on hand to sign the book. RARE Allagash drafts on tap and dishes from the book prepared by WF. Details as always to come!

I think my heart stopped for just a split second.   I know you want to rush off and buy the book now just as I do, but as with most book signings I’m guessing buying the book from the venue, Whole Foods in this case, will be required.  I hope you have saved the date on your calendar just as I have.

My Birthday Dinner at Bistro 27

I had the most amazing birthday dinner of my life on April 27th thanks to Bistro 27 and Bobby Kruger.  Bobby made me two birthday beer cocktails just for me.  The cocktail pictured above on the left used Allagash White (one of my favorite beers), cardamom crystals, egg white and freshly ground black pepper.  This cocktail was the perfect start to the meal prepared by Chef Silva. Choosing from the Restaurant Week Menu, my first course were mussels tossed in marinara sauce; I could not help but use the bread provided to sop up this tasty tomato concoction.

My second course was Steak au Poivre.  This classic French dish was absolutely delish but don’t take my word for it. Have a look at this pic; I barely stopped myself long enough to snap it.

My meal would have ended with the decadent dark chocolate torte for dessert but Bobby was not done with me yet.  He created a mocha float using Hardywood Mocha Belgique with a charred chocolate marshmallow on top and with a kick from a bit of mole syrup.  Once again guys, thanks for the superb meal!