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

Grove Gourmet – Anchor Brewing picnic contest

There are few things more “summer” than Stern Grove Festival, but beer and picnics on Independence Day weekend come pretty close! In celebration of the Fourth of July, we’re teaming up with our sponsor Anchor Brewing Company for the first Grove Gourmet Picnic Contest of the season.

Bring your favorite patriotic or beer-themed picnic to the San Francisco Symphony’s performance at the Grove on Sunday, July 5. First place takes home two tickets to a San Francisco Symphony performance and a VIP brewery tour and tasting for 10 adults at Anchor Brewery. Second place wins 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.