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VIP Brewmaster's Dinner
Fri, July 17
6-9pm
At OptiPark, 820 East 66th
St., Indianapolis
5-course sit-down dinner under the tents
$40 per person
Tickets at Broad Ripple Brewpub and Brugge Brasserie
The menu includes three first courses:
Dan Orr of FARM-Bloomington follows a classic Spanish preparation
of seared fish marinated in a vinegary sauce loaded with herbs and spices
for Hoosier Escabeche of Catfish with Hilltop Herbs and Chilies to pair with
Upland’s Wheat Ale.
R Bistro's Regina Mahallick's Grilled Indiana Tomatoes, Mushroom
and Traders' Point Cheese Pizza pairs with Barley Island’s Sheet Metal
Blond.
Chris Eley of Indianapolis' Goose the Market's Charcuterie of
Smoked
Venison Terrine, Pickled Blueberries, Whole Grain Mustard; Berkshire Lomo,
Confit Tomato, Thyme; Truffled Bologna, Pickled Duck Eggs and Fennel
Marmalade pairs with Brugge’s
Diamond Kings Two Thousand Nine.
Greg Hardesty, formerly of Broad Ripple's H2O Sushi and
Indianapolis' Elements, is pairing the main course Brochette of Beef,
crushed Amish potatoes, sweet Indiana corn and rich mushroom sauce with
Broad Ripple Brewpub’s Monon Porter and Lafayette Brewing Company’s
Tippecanoe Common Ale.
For dessert, Albert Trevino of Rene's Bakery is pairing Chocolate
Creations with Three Floyds’ Apocalypse Cow and a surprise brew from New
Albanian-- a 21-month Oak Aged Anniversary Ale.
Recipe
for
Dan Orr's
Hoosier Escabeche
of Catfish with Hilltop Herbs and Chilies
Prep Time: 24
hours, 45 minutes
Cook Time: 25
minutes
Ingredients:
·
1/4 cup
kosher salt
·
2 bay
leaves
·
2 mashed
garlic cloves
·
1 hot
chile, cut in half
·
1/4 cup
olive oil
·
2 large
red onion, sliced into half-moons
·
2 red bell
peppers- cut julienne
·
2 yellow
bell peppers- cut julienne
·
1 bulb
fennel, very thinly sliced
·
1 t. black
peppercorns
·
1/2 t.
cumin seeds
·
1 t. dried
thyme leaves
·
1 t.
coriander seed
·
1 T. dried
oregano leaves
·
1 cup fish
or chicken broth
·
1 cup
white wine
·
1 cup
white wine vinegar
·
2 more bay
leaves
·
2 lbs
catfish fillets, cut into 2-3 inch pieces
·
Salt,
pepper, minced chilies and lemon juice to taste
·
Tons of
local herbs- roughly chopped (cilantro, dill, fennel, chives, etc)
Preparation:
Combine the 1/4
cup salt with 4 cups of water, stir to combine and brine the fish in this
mixture for 30-45 minutes.
Meanwhile, heat
the olive oil in a large pan and add the mashed garlic cloves, chile and 2
bay leaves. Cook these aromatics in the oil over medium heat until the
garlic browns, about 4-6 minutes. Do not let the garlic burn. Remove the
aromatics and discard.
Turn the heat up
to medium-high and cook the fish. You want a good sear, so if the fish are
not cooking hot enough, turn the heat all the way up to high. Sear each side
of the fish for 1-3 minutes, depending on the thickness. You don't need to
cook the fish all the way through.
Remove the fish
to cool, then add the slivered onion, bell peppers, and fennel and lower the
heat to medium and cook until translucent. Remove to cool.
Now add all the
remaining ingredients, turn the heat up to high and bring to a rolling boil.
Reduce by half, turn off the heat and let cool.
When everything
is at room temperature, pour the sauce into a container and add the fish and
onions. Store in the refigerator overnight to let the flavors marry. Taste
and adjust seasoning with salt, pepper, lemon juice and chili flakes. Toss
in the fresh herbs and gently turn to coat. Cover fish with a thin layer of
good olive oil.
This fish will
stay in good shape for a week or more, so long as it is covered by the
vinegar sauce. Serve cool or at room temperature.
To plate: Place
fish in the middle of the plate, top with some of the herb and vegetable
mixture, spoon over some of the marinade and ring with basil oil.
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