The BLager
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2012 is apparently not just the year of the pending apocalypse, but also the pending A-Pork-alypse.
Get Real NY is back with another new festival, and this one is a celebration of pork and beer called aPORKalypse Now! On Saturday, February 25th, loads of meat and booze will be wheeled into The 404 Event Space (404 10th Ave., at 33rd St., Hell’s Kitchen) for the day-long event. 10 “swine-centric” chefs will be given ten organic local whole hogs to prepare 20 different pork dishes. Among the chefs: Matthew Hyman from Alewife Queens, Philippe Roussel of Café d’Alsace, and Antonio Mora from Prime Meats.
Beer Braised Lamb Shank
From Draft Magazine. Click Shank for Recipe.
Bacon (and now, nut?) infused cocktails are just so trendy now. Or, any kind of meat infusion really. So I was wondering the other night…what would a meat beer be like? Has anyone ever tried to attempt to make such a thing? Would a chocolate bacon porter be the worst…or the best…thing in the world? A chorizo lager? A rosemary chicken pilsner?
Nuts would provide a much easier infusion…who could say no to a Nutella Stout?
