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