One of the things I most admire about The Homebrew Chef is Sean’s insistance on continuing to innovate and experiment. I’ve attended more than a few of his dinners now, and I never see dishes repeated – quite the opposite really. While Sean has a few favorite tropes (and who doesn’t, really?) he always pulls [...]
NCHF was a blast. It’s just your regular beer festival, without the massive crowds, drunken idiots, or lines. Instead you have a community of homebrewers that come together to share stories and beers, and celebrate the craft together. The weekend if perfectly kicked on Friday night off with a massive Homebrew Chef German inspired dinner. [...]
Some of my favorite meals are born out of leftovers. There is just something so wonderful about taking extra food from a previous meal, investing a little effort and coming out with something entirely new. This is especially true for brunch. Take for example, this dish:
Which was born from this dish:
What’s the best way to recover from running a massively successful beer dinner? Why, volunteer to help cook another one, of course! Next year I’ll have to work on scheduling myself a little better so that it’s not back to back nights for my biggest events – but this year, it was full steam ahead. After sleeping in [...]
One of the things I really like about the Homebrew Chef’s approach to food is Sean’s intellectual bend towards his subject. SF Beer Week provided the perfect opportunity to showcase this habit with some like-minded eaters and drinkers, who are onboard for a dinner that is also a culinary investigation. Can one beer be showcased over and [...]
I’ve mentioned Sean’s awesome beer dinners before, but here’s your chance to attend an extra special one. Sean’s cooking focuses on using beer as an ingredient, and he does it with amazing success – often in very unexpected ways. I still have dreams about these scones that he made with malted barley at NCHF. Mmmmm… Beer [...]
Sourdough baguettes with slow roasted Roma tomatoes, Blue Costello cheese, powdered bacon and homegrown Italian oregano, smoked in cherrywood.
So Sean, what kind of beer would you serve this with?
Oh Sean, you sneaky, sneaky bastard.
I’ve heard you go on a few times about the value of putting beer into food, and how when used as an ingredient, it can equal or even surpass wine when integrated into a recipe. You’ll get a beer into your head, and I’ll hear at length how the ingredient form of the beer, [...]
I’ve got a very exciting few weeks coming up, and am lucky enough to be going to two beer festivals. First up, the Northern California Homebrewers Festival. At that, I’m most excited about dinner friday night, which should be a spectacular feast prepared by Sean Paxton, the Homebrew Chef. The meal is a series of [...]
