HopChef: DC Beer Week Kickoff!

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DC Beer Week is here! And it all kicked off last night with Washington City Paper‘s HopChef, a competition pairing food and brews together.

The competition brought together 8 of DC’s best chefs and challenged them to create dishes that utilized at least one of five different Ommegang beers.

The chefs:
1. Will Artley, Pizzeria Orso
2. Jeff Eng, Clyde’s Tower Oaks Lodge
3. Kamal Chanaka, Smith Commons
4. Andrew Dixon, Mad Fox Brewing Co.
5. Thomas Schoborg, P.J. Clarke’s
6. Andrew Markert, Beuchert’s Saloon
7. Logan McGear, Smoke & Barrel
8. Anthony Piscioneri, DC-3/Matchbox

And the Ommegang beers:

The Ommegang Beers
The Ommegang Beers

1. Three Philosophers
2. Abbey Ale
3. Rare Vos
4. Hennepin
5. Witte

Each chef’s dish was absolutely delicious!! Each unique in its own way, and all finger-licking good. Want to know what everyone made? Alright, here we go: (in the order they were arranged around the room)

1. Will Artley, Pizzeria Orso
Rare Vos Pretzel with Lamb Bacon-Heirloom & Hennepin Tomato Jam

Rare Vos Pretzel with Lamb Bacon-Heirloom & Hennepin Tomato Jam
Rare Vos Pretzel with Lamb Bacon-Heirloom & Hennepin Tomato Jam

2. Jeff Eng, Clyde’s Tower Oaks Lodge
Hennepin Braised Pork Belly with Chanterelle Fried Rice and Sunny Side Up Quail Egg, and
Spicy Lobster Summer Roll: ikura, Thai basil, and Shiso-Santa Rosa

Pork Belly w/ Quail Egg & Spicy Lobster Roll
Pork Belly w/ Quail Egg & Spicy Lobster Roll

and

Fresh berries, cake, and cream
Fresh berries, cake, and cream

3. Kamal Chanaka, Smith Commons
Sous Vide Moulard Duck Breast, Taleggio Stuffed Pearl Barley Patty, Rutabaga/Orange Puree, Spiced Cashew Relish & Topped with a Hennepin Powder

Sous Vide Moulard Duck Breast, Taleggio Stuffed Pearl Barley Patty, Rutabaga/Orange Puree, Spiced Cashew Relish & Topped with a Hennepin Powder
Sous Vide Moulard Duck Breast, Taleggio Stuffed Pearl Barley Patty, Rutabaga/Orange Puree, Spiced Cashew Relish & Topped with a Hennepin Powder

4. Andrew Dixon, Mad Fox Brewing Co.
Coriander Ahi Tataki w/ Orange Rare Vos Sorghum Jelly, Stonefruit Compote, Cherry Hill Goat Cheese & Lavish

Coriander Ahi Tataki w/ Orange Rare Vos Sorghum Jelly, Stonefruit Compote, Cherry Hill Goat Cheese & Lavish
Coriander Ahi Tataki w/ Orange Rare Vos Sorghum Jelly, Stonefruit Compote, Cherry Hill Goat Cheese & Lavish

5. Thomas Schoborg, P.J. Clarke’s
Hand-Cut Sirloin Chili with Roasted Jalapenos, Cheddar, & Sour Cream w/ Ommegang Abbey

Hand-Cut Sirloin Chili with Roasted Jalapenos, Cheddar, & Sour Cream w/ Ommegang Abbey
Hand-Cut Sirloin Chili with Roasted Jalapenos, Cheddar, & Sour Cream w/ Ommegang Abbey

6. Andrew Markert, Beuchert’s Saloon
Hennepin Saison Pickled Carolina Shrimp With Spiked Melon & Tomato Gazpacho

Hennepin Saison Pickled Carolina Shrimp With Spiked Melon & Tomato Gazpacho
Hennepin Saison Pickled Carolina Shrimp With Spiked Melon & Tomato Gazpacho

7. Logan McGear, Smoke & Barrel
Ommegang Abbey Smoked Pull Pork & The Thinkers Mac

Ommegang Abbey Smoked Pull Pork & The Thinkers Mac
Ommegang Abbey Smoked Pull Pork & The Thinkers Mac

8. Anthony Piscioneri, DC-3/Matchbox
Rare Vos Foie Dog with Apricot Chutney, Pickled Onions, & House Made Beer Nuts, Served on Rare Vos Bread

Rare Vos Foie Dog with Apricot Chutney, Pickled Onions, & House Made Beer Nuts, Served on Rare Vos Bread
Rare Vos Foie Dog with Apricot Chutney, Pickled Onions, & House Made Beer Nuts, Served on Rare Vos Bread

Um, yeah, like I said, SO TASTY!!

I thought it was interesting that all of the chefs used either Hennepin, Rare Vos, or Abbey Ale.;  no one used Witte or  Three Philosophers.  Not bad, just something I noticed. I wonder why….says the girls with roughly zero beer knowledge 🙂

What was my favorite? That’s REALLY tough. Thomas’s chili was the best chili I’ve ever had, I could have eaten 5 of Will’s lamb & pretzel roll sliders (as I’ll call them), and Kamal’s duck breast and stuffed pearl barley patty was cheesy (in the patty) and complex. Those were my top 3.

And of course, there were winners! There was a People’s Choice, as well as Judge’s winner.

The People’s Choice Award went to Chef Jeff Eng for his Hennepin Braised Pork Belly and Spicy Lobster Summer Roll.

The Judge’s winner, and thus the HopChef “master,” if you will, was Will Artley‘s lamb and pretzel roll! Yummmm. It was one of my favorites….

Awesome way to kickoff DC Beer Week!! Visit http://www.dcbeer.com/dcbw2013 for the rest of the DC Beer Week events!

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