Grove Gourmet Recipes from Anchor Brewing

Grove Gourmet is back this summer at Stern Grove Festival

On Sunday, July 22 and Sunday, July 29 Anchor Brewing brew masters will be roaming the Concert Meadow in search of the best picnics in the park.Anchor brewmaster

Pack a picnic spread to impress the judges and you could win a VIP brewery tour and more.

Check out these recipe ideas from Anchor Brewing to help you plan the perfect picnic and use their Beer Finder to track down brews near you.

Grove Gourmet Picnic Contest with Anchor Brewing, 2017

There are few things more “summer” than Stern Grove Festival, but beer and picnicking comes pretty close. This weekend, we’re teaming up with our sponsor Anchor Brewing Company for the first Grove Gourmet Picnic Contest of the 80th season.

Bring your favorite beer-inspired picnic to the San Francisco Symphony’s performance at the Grove on Sunday, July 9. First place wins a private VIP brewery tour and tasting for 8 adults at Anchor Brewery. Second place will take home an Anchor merchandise gift basket.

Come prepared with enough to share with our judges! Anchor brewers in white coveralls will be in the Grove to judge picnic spreads between noon and 1:30 p.m. Be sure to let us know you’re entering into the contest by sharing an Instagram or tweeting a picture of your picnic and tagging #sterngrovefest and #RaiseYourAnchor.

Not sure what to bring? Here are some of delicious recipes for Anchor Brewing beer-centric bites, courtesy of Chef Kenneth Hernandez, Culinary Engineer and Founder of Collective Green SF.

If you’re of age, you can find the following tasty brews and others with Anchor Brewing’s Beer Finder.


Anchor Summer Wheat Potato SaladServes 10
Ingredients:

3 12 oz. cans of Anchor Summer Wheat® 3 cups vegetable stock or water
3 lbs. Yukon gold potatoes or red potatoes cut to medium dice
2 bay leaves
1/2 red onion diced and quickly pickled in red wine vinegar
2 stalks of celery diced
2 tablespoons chopped dill
1 tablespoon chopped parsley
4 oz. of mayo or vegan mayo
2 tablespoons mustard Salt pepper, mustard powder and paprika to taste
Lemon juice or red wine vinegar to taste

Instructions:

  1. Soak diced red onions in red wine vinegar for at least 1 hour.
  2. Bring Anchor Summer Wheat® and vegetable stock or water to a boil and simmer for 3 minutes with bay leaves. Add potatoes and cook until soft.
  3. Combine the rest of the ingredients in a bowl (red onions should be removed from red wine vinegar), add potatoes.
  4. Add salt, pepper, mustard powder, paprika, and lemon juice/red wine vinegar to taste.

 


Anchor IPA Beer Bread – Serves 12

Ingredients:
1/2 cup all-purpose flour
2 1/2 cups self-rising flour
1/4 brown sugar or coconut sugar
1 teaspoon baking soda
1 tablespoon sea salt or salt
1/2 teaspoon garlic powder
3/4 teaspoon fresh dill
1 12 oz. cans/bottles Anchor IPA™
1 tablespoon lemon juice, apple cider vinegar or lime juice
1/4 Ghee, Butter or Vegan Butter

Instructions:

  1. Pre-heat oven to 375 degrees, grease baking pan (9” x 4.5” pan or similar)with preferred fat (ghee, butter or vegan butter).
  2. In a bowl or standard mixer add self-rising flour, all-purpose flour, sugar, baking soda, salt, garlic powder, dill. Mix until evenly combined.
  3. Add beer and lemon/lime juice or apple cider vinegar and mix until moist.
  4. Transfer dough to baking pan. Top with preferred fat (ghee, butter or vegan butter).
  5. Bake 40 minutes to 1 hour until an inserted toothpick comes out clean. Set aside to cool.
  6. Top with fresh dill, herbs and sea salt.

Anchor California Lager Kebobs – Serves 10

Ingredients:
3 lbs. of boneless organic chicken breast
Chicken Marinade: 1/4 cup chopped parsley, mint, cilantro, basil; salt, pepper, lemon juice, red chili flakes to taste; dash of grape seed oil and 2 12 oz. cans/bottles Anchor California Lager®.
1 lb. red bell pepper, cut into 1-inch square pieces
1 lb. red onion, cut into 1-inch square pieces
1 lb. wild mushroom or crimini mushroom, cut into 1-inch square pieces
10 10-inch wood skewers (soak in cold water for up to an hour)
Aluminum foil

Instructions:

  1. Combine all ingredients for marinade in a large bowl, whisk until emulsified
  2. Cut chicken breast into medium size squares. Add to marinade and let sit for 2 hours (8 hours maximum)
  3. Pre-heat grill or oven at 375 degrees
  4. Wrap foil around bottom of skewers up to 4 inches (this will prevent skewers from breaking apart on grill)
  5. Skewer vegetables and meat in desired order (red pepper, chicken, red onion, chicken, mushroom, chicken, red pepper)
  6. Grill skewers on each side until cooked (internal temperature for chicken should be 165 degrees)

Liberty Ale Peanut Butter Brownies – Makes 3 dozen cookies (medium-sized)

Ingredients:
5 Eggs
1/3 cup Peanut Butter
1 1/2 cups semi-sweet or dark chocolate roughly chopped
1/2 Cocoa Powder
2 cups flour
1 cup powdered sugar
1 teaspoon sea salt
1 cup white sugar
1 cup brown sugar or coconut sugar
1 teaspoon vanilla extract or fresh vanilla bean
1 1/3 cup butter
1/3 cup heavy cream
1/3 cup Liberty Ale®

Instructions:

  1. Preheat oven to 350 degrees
  2. In a bowl mix cream, peanut butter, butter, Liberty Ale® and a dash of salt
  3. Beat eggs and vanilla extract (or vanilla bean) until combined
  4. Add flour, cocoa powder and a dash of salt
  5. In a greased baking pan pour brownie butter and bake for 25 minutes or until toothpick test comes out clean.

All photos credited to Joseph Phillips Photography.

Local Food Trucks at Stern Grove Festival’s 80th Season

A big part of Stern Grove Festival’s mission is to provide a space for local artists to showcase their talents. In a city with cuisine this diverse and impressive, San Francisco knows that art isn’t limited to the stage—it can often be found on our plates.

Back by popular demand, the Festival is partnering up with local food trucks throughout the season to bring you great local cuisine. Each concert Sunday from July 2 to August 27, visit the West Meadow to peruse the offerings from some of the Bay Area’s favorite trucks. We’ll also have classic Festival favorites from our longtime local partner, Tante’s, in the Esplanade (knishes and garlic fries, anyone?). Read on below to learn a bit about the food trucks, and check out some of our favorite items!


El Sur

July 2, July 30, and Aug 27
Handmade, locally sourced empanadas by Marianne Despres, a classically trained chef with roots in Argentina and France. When you're there (obviously ordering the empanadas, see below) be sure to admire the craftsmanship of their truck, a fully restored vintage 1970 Citroen H-Van that is the first of its kind in the SF Bay Area.

Our pick? As nothing pairs quite as well as music festivals and handheld food, we're obviously fans of the empanadas. Particularly, the Traditional: hand-cut Five Dot Ranch Beef, Onion, Oregano, Pimentón, Olive, Egg.



Empanadas in Menlo Park tonight! Find us @thewillowsmarket from 5-8 pm! #elsursf #empanadasargentinas


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The van looking good at Fort Mason A post shared by El Sur (@elsursf) on



Frozen Kuhsterd
July 2, Aug 6, Aug 20
West Coast Style frozen custard is Frozen Kuhsterd's "scoop-able experiment in indulgence." They partner with the best artisan purveyors to create magical desserts by taking frozen custard and adding fun, joy, and mischief.

With flavors like white coffee, spiced caramel apple, maple butter, and dozens more, it's honestly hard to go wrong. Frozen Kuhsterd also switches up their specialty offerings pretty often. Specifically, this Cornbread Sundae with a cornbread muffin and topped with whipped maple Butter and burnt caramel caught out eye:


Sajj Mediterranean
July 23, Aug 13
Mobile Mediterranean food brought to you! Nothing will warm you up on a cool Stern Grove morning quite like a shawarma wrap or falafel bowl (see below).

National Falalel Day is Monday, June 12th! Come celebrate with us and receive a free Falalel order with any meal purchase.

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Curry Up Now
July 9, Aug 20
Curry Up Now is taking traditional Indian cuisine and flipping the script by presenting the flavors in more approachable ways. Think deconstructed samosas, Indian-inspired poutine, and this tikka masala burrito:

#myhappyplace 🙏🏼

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The longest day of the year means you get to eat four meals, right? #firstdayofsummer #summersolstice #sexyfries

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Slider Shack
July 16, Aug 13
Slider Shack specializes in delicious sliders and other healthy Californian classics, with a Hawaiian twist. Outside of the intensely delicious flavors and high-quality ingredients, the best part about Slider Shack is the fact that you can hold two of these delicious babies in your hands at all times.

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Humphrey Slocombe
July 16
Whether it's 70 degrees without a breeze or Karl the Fog decides to hang, it's always #icecreamweather in San Francisco, and the amazing creators behind Humphry Slocombe know this. From their insane icy offerings to their more tame treats like this mango and strawberry margarita duo, there is surely a flavor out there for everyone.

Let's still hope for that sun... though.


Rocko's Ice Cream Tacos
July 23
OMG. Ice cream tacos? Made with local and organic ingredients? DIPPED IN CHOCOLATE? We're in. To top it off, Rocko's Ice Cream Tacos' business practices are a product of their core beliefs: that they should produce sustainable products while building strong relationships within the community. We're definitely in.

Look at all that delish! Available tonight at Off the Grid Haight market til 9p!

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Hey SF peeps! Did you miss us at Outside Lands? No worries. Make good tonight at Spark food truck park! #tacotuesday #🍦🌮

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Mattersons Jamaican Cuisine AKA Scotch Bonnet Food Truck
Aug 6
There's a special place in our belly for comfort food like jerk pork and fried plantain (see below). The Scotch Bonnet Food Truck serves up daily specials to ensure its followers get a wide range of popular, traditional, and exclusive Jamaican cuisine.

The term 'scotch bonnet' refers to the bonney pepper, a super-hot chili pepper that is found mainly in the Caribbean islands and is commonly used in jerk dishes. With a heat rating of 100,000–350,000 Scoville units, we can only imagine their offerings will warm you up on a chilly day.

Jerk Pork! SF LUNCH @ 25 Montgomery St. 12:30p-2:30p. AND @offthegridsf El Cerrito 5p-8p #jerkpork

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Chairman
Aug 6, Aug 27
An SF favorite, The Chairman food truck is the mobile alternative to Chef Hiroo Nagahara's popular brick and mortar spot by the same name. Nagahara was formerly restaurateur Charlie Trotter's executive chef at Bar Charlie in Las Vegas and partnered with food truck rental agency Mobi Munch to bring his food to the masses.

The food truck specifically offers Chinese bao, a steamed bun that can be filled with seemingly anything. Check below for their latest addition to the bao menu.


Johnny Doughnuts
Aug 27
Johnny Doughnuts' artisan doughnuts are handcrafted with the finest organic cool milled wheat flour and ingredients from locally sourced vendors. They produce a wide range of delicious things, from fritters, to raised doughnuts (light and fluffy), to crodoughs (croissant + doughnut), and more.

They love making doughnuts as much as we love eating them. A match made in heaven.

Get your jam on this Tuesday 💃🏽🎶🍩🍓

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Grove Gourmet 2016: Cooking with Anchor Brewing

There are few things that say “summer” quite like Stern Grove Festival – but cooking with beer comes pretty close! This Sunday, we’re partnering with our friends and contest judges at Anchor Brewing Company to bring the Grove Gourmet Picnic Contest to the SF Ballet’s performance this Sunday. Anchor Brewmasters will roam the Grove in search of the best picnic out there (extra points for incorporating Anchor brews, now available in cans!).

First place takes home a VIP brewery tour and tasting for 10 adults at Anchor Brewing Company. Second place wins an Anchor merchandise swag bag. Be sure to make plenty to share with our judges, who will be in the Grove to judge picnic spreads between 12:30 p.m. and 1:30 p.m. Look out for their white coveralls to know who to wave down, and let us know you’re entering into the contest by sharing an Instagram or tweeting a picture of your picnic and tagging #sterngrovefest and #RaiseYourAnchor.

As inspiration for the weekend’s picnic contest, Chef Ken Hernandez and Anchor Brewing have come up with the following recipes, showing us all how delicious (and easy) incorporating beer into recipes can be.

If you’re of age, you can find the following tasty brews and others with Anchor Brewing’s Beer Finder.


Coffee Rubbed Steak Marinated in Anchor California Lager with Chimichurri Sauce
Yield: 6 Servings

Ingredients:CA Lager Steak- finished
2 lbs. flank steak
2 tablespoons olive oil
1 tablespoon salt
1 tablespoons black pepper

Rub:
1 tablespoon brown sugar
2 tablespoons coffee grounds
1 tablespoon chile de arbol
1 tablespoon turmeric, chopped
2 tablespoons garlic, chopped
¼ cup (2 oz.) Anchor California Lager
¼ cup parsley, chopped

Chimichurri Sauce:
⅓ cup parsley, chopped
½ cup cilantro, chopped
2 tablespoons oregano, chopped
1 teaspoon jalapeno, chopped
1 tablespoon garlic, chopped
1 teaspoon shallots, chopped
¼ cup red wine vinegar
½ cup olive oil
2 tablespoons lime juice
Dash ground black pepper and salt

Directions:CA Lager Steak Marinade

  1. Combine flank steak, olive oil, salt and pepper. Set aside.
  2. In a small bowl, combine all ingredients for the rub.
  3. Massage the dry rub into the flank steak and refrigerate covered in plastic for up to 2 hours.
  4. On a grill or hot pan, sear both sides until caramelized. 4 minutes on first side, 3 on the other side (medium rare).
  5. Combine all chimichurri ingredients. Finish off with ground black pepper and kosher salt. Serve with steak.

Anchor Mango Peach Galette
Yield: 1 Galette, 8 Servings

Mango Wheat Galette- finished

Filling:
1 large mango, peeled and sliced thin
1 cup peach, sliced thin
1 cup strawberry, sliced thin
2 cups (16 oz.) Anchor’s Mango Wheat
1 teaspoon brown sugar
1 teaspoon vanilla extract dash of salt

Crust:
1 1/4 cup of all-purpose flour
½ cup of almond flour
¼ teaspoon salt
½ cup of butter, cubed
¼ cup (2 oz.) Anchor’s Mango Wheat (ice cold)
1 egg

Garnish:
Mint and granulated sugar

Mango Wheat Galette - fillingInstructions:

  1. Mix mango and peach together in a large bowl. Add Anchor’s Mango Wheat, vanilla and sugar. Stir and set aside.
  2. Whisk together all-purpose flour, almond flour, and salt in a bowl. Add the butter, creaming it into the flour mixture with a pastry blender or for until the dough starts to form. (You can do this in a food processor by pulsing the mixture until blended). Add cold Anchor’s Mango Wheat and blend until the mixture is moist and emulsified. Feel free to add a bit more liquid if the dough is too dry. Once the dough is evenly mixed, roll into a ball and wrap in parchment paper or plastic wrap. Refrigerate for up to 1 hour.
  3. Preheat oven to 425 degrees Fahrenheit
  4. Line a baking sheet with parchment paper and cover with a thin layer of butter. Lightly flour surface and roll out a 12-inch round with dough.
  5. Separate the fruit mixture from the liquid and add the strawberries. Stir until blended. Spoon the fruit mixture on to the dough round, starting from the center and moving out, leaving a 2-inch outside border. Fold edges towards the center of the round.
  6. Beat egg in small bowl and brush a thin layer of egg wash on the folded dough crust. Sprinkle granulated sugar on the crust as well. Bake for 30 minutes or until golden brown. Enjoy!

Culinary Credit: Chef Ken Hernandez, www.kendemame.com
Photography Credit: Joseph Phillips, www.josephmichaelphillips.com

Cooking with Anchor: Grove Gourmet 2016

What do music and food have in common? There are plenty of answers to that question, but we think they go great together at Stern Grove Festival, where we encourage all to pack a picnic and indulge in an outdoor feast. We welcome all curious and epicurious Festival attendees to participate in our Grove Gourmet Picnic Contest, sponsored and judged by our friends at Anchor Brewing Company.

Bring your favorite beer-themed picnic (extra points for incorporating Anchor brews) to the San Francisco Symphony’s performance at the Grove on Sunday, July 10. First place takes home a VIP brewery tour and tasting for 10 adults at Anchor Brewing Company. Second place wins an Anchor merchandise swag bag. Be sure to make plenty to share with our judges. Anchor brewers in white coveralls will be in the Grove to judge picnic spreads between 12:30 p.m. and 1:30 p.m. Let us know you’re entering into the contest by sharing an Instagram or tweeting a picture of your picnic and tagging #sterngrovefest and #RaiseYourAnchor.

Not sure what to bring? Here are some of delicious recipes for Anchor Brewing beer-centric bites, courtesy of Chef Kenneth Hernandez, Culinary Engineer and Founder of Collective Green SF.

If you’re of age, you can find the following tasty brews and others with Anchor Brewing’s Beer Finder.



Grilled Go West! IPA Jalapeno Blackberry Wings
Yield: 6 Servings

Go West! IPA

Go West! IPA

Ingredients:
4 pounds chicken wings
2 12 oz. bottles Go West! IPA
1 cup blackberries
1 jalapeno
½ cup fresh sage, finely chopped
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon paprika
2 tablespoons kosher salt
Dash of crushed red pepper flakes
Celery and carrots for garnish

 

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Directions:Go West! Marinade

  1. In a large bowl, whisk together the jalapeno-blackberry mixture, Go West! IPA, herbs, spices, and salt until emulsified.
  2. Add wings, stir, and cover with plastic wrap. Marinate for 6 to 8 hours.
  3. Drain marinade from wings but set liquid aside and save. Pat wings dry with a paper towel.
  4. Cooking options:
    Grilling: Set your grill to 375 degrees. Place wings directly on the grate and cook for 30 minutes. As grill temps may vary, poke with a fork to check that they’re cooked through. Go West! Wings on grillPro Tip: brush glaze on wings during the cooking process. It will add more robust flavor!
    Baking: Set your oven to 375 degrees. Place wings on a cookie sheet with parchment paper. Cook for 30 minutes. As oven temps may vary, poke with a fork to check that they’re cooked through.
  5. Serve with celery and carrot sticks.
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Heirloom Cherry Tomato, Grilled Corn, and Feta Salad with Balsamic Meyer Lemon Lager Vinaigrette
Yield: 5 Servings

Meyer Lemon Lager SaladSalad Ingredients:
3 cups heirloom cherry tomatoes cut in half
2 cups corn kernels, sliced off cob (grilled, cooled and sliced)
2 cups baby arugula
2 tablespoon fresh basil, chopped
1 tablespoon garlic, chopped
Dash of olive oil
¾ cup feta

Vinaigrette Ingredients:
⅓ cup olive oil
3 tablespoons red wine vinegar
1 cup balsamic vinegar
½ cup (4 oz.) Anchor’s Meyer Lemon Lager
Dash of salt and ground black pepper

Directions:

  1. Grill the corn, cool, and slice kernels off the cob. If access to a grill is not possible, steam the corn.
  2. In a large bowl, combine heirloom tomatoes, corn, baby arugula, basil, and garlic. Drizzle with olive oil. Toss and set aside
  3. In a saucepan, emulsify the vinaigrette olive oil, red wine vinegar, balsamic vinegar, Anchor’s Meyer Lemon Lager, salt, and pepper.Bring to a boil, then simmer until the liquid has reduced in half. Set aside and cool
  4. Drizzle vinaigrette on salad, toss, and sprinkle feta on top.

Anchor Liberty Ale Cold Wild Rice
Yield: 6 Servings

Liberty Ale Cold Wild Rice- finishedIngredients:
1 cup wild rice
3 tablespoons olive oil
2.5 cups water
1 cup (8 oz.) Anchor Liberty Ale
¼ cup red onions, small dice
½ cup walnuts, chopped
¼ cup green onion, chopped
¼ cup carrots, small dice
¼ cup celery, small dice

Dressing Ingredients:
¼ cup olive oil
¼ cup orange juice
1 tablespoon Dijon mustard
1 teaspoon garlic, chopped
1 teaspoon fresh ginger, grated
1 teaspoon honey

Liberty Ale Cold Wild Rice- cookingDirections:

  1. In a medium pot, combine olive oil, red onion, wild rice and Anchor Liberty Ale. Cook at a low boil until half of the beer has evaporated. Add water. Bring back to a boil and then lower to a simmer and cover. Cook until no liquid remains.
  2. Prepare dressing by combining all dressing ingredients and emulsify together.
  3. Stir in walnuts, green onion, carrots, and celery into wild rice mixture. Drizzle with dressing, stir, and garnish with parsley.
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Culinary Credit: Chef Ken Hernandez, www.kendemame.com
Photography Credit: Joseph Phillips, www.josephmichaelphillips.com