(Please see Chef Brian Mansfield’s recipe for Colcannon at the bottom of this article).
Everyone is familiar with the art of pairing gourmet food with the perfect wine to heighten a dining experience. Most people however are unaware that equally great pairings can be made with gourmet food and beer. Newport’s 22 Bowen’s Wine Bar & Grille and Boston’s Samuel Adams Beer will be demonstrating perfect food and beer pairings during Newport Restaurant Week when they team up for the Samuel Adams Beer Dinner at 22 Bowen’s in Newport, RI on November 8th.
The Samuel Adams Beer Dinner will combine the culinary wizardry of 22 Bowen’s Chef Brian Mansfield and his staff with the golden and amber liquid offerings from the award-winning alchemists at Samuel Adams Beer to create a dining experience that is sure to please and intrigue. The multi-course, hors d’oeuvres to dessert meal will include a number of delectable dishes perfectly paired with a variety of Samuel Adams premium beer offerings.
Samples from the evenings menu include: Scallop Rangoon (with sweet ricotta, citrus peel, and coriander-apricot duck sauce) coupled with Samuel Adams Light; Pale Ale Battered Georges Bank Haddock (with sweet potato, pea shoot, candied lemon, and brown sugar-citrus tartar sauce), paired with Samuel Adams Pale Ale; Steak & Eggs (a rib-eye steak with an amber honey-Boston Lager marinade, toasted barley risotto “grits,” a fried egg, and rye toast points), paired with Samuel Adams Boston Lager. The menu also includes other dishes and surprises including an intriguing beer-coupled, not-to-be-missed dessert course, (one of these other dishes is Colcannon. Please see Chef Brian Mansfield’s recipe for Cocannon below).
The Samuel Adams Beer Dinner takes place at 22 Bowen’s Wine Bar and Grille at 6:30 P.M. on November 8th. For more information on the Samuel Adams Beer Dinner and other restaurant week dining venues and events be sure to visit the Fall Newport & Bristol Restaurant Week website.
For directions and more information about 22 Bowen’s Wine Bar and Grill including their extensive menu, full raw bar and Wine Spectator’s “Best of Award Excellence” wine list visit the 22 Bowen’s website or call: (401) 841-8884.
For more information on Samuel Adams award-winning beer including their line of craft beers and time-honored four-vessel brewing process, visit the Samuel Adams website.
Colcannon (compliments of Chef Brian Mansfield of 22 Bowen’s Wine Bar & Grill)
Colcannon is a traditional Irish dish featuring mashed potatoes and cabbage or kale. Here Chef Brian Mansfield generously offers his gourmet version using cabbage and featuring ham or Irish bacon. Colcannon can be served as a informal main course or paired with something else. At the Samuel Adams Beer Dinner, Chef Mansfield will offer them with bangers (Irish sausages).
3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.