It was a thankfully mild Sunday in Chinatown, and Grand Central Plaza was filled with red tents under which chefs, cooks, brewers, bartenders and vendors doled out Sriracha-themed exclusives to enthusiasts of the celebrated, local Rooster sauce. Whether the food and drink were evocative of or complementary to the red jalapeno chili sauce, there was no shortage of flavor to be found on that block between Broadway and Hill.
Tomorrow marks the launch of the follow-up to The Sriracha Cookbook: The Veggie-Lover’s Sriracha Cookbook. It’s actually likely nearer and dearer to the author’s heart since Randy Clemens himself is vegan.
Whatever our diet, we can all partake in the cult that celebrates the, green cap-topped, garlic-vinegar-red jalapeño sauce that is Huy Fong Foods’ flagship, the famous “Rooster Sauce.” The launch event is free and both cookbooks will be available for purchase with Randy’s autograph – and everyone who does will receive a special edition of Sriracha sauce packaged in a limited edition bottle with “The Veggie-Lover’s Sriracha Cookbook — July 2, 2013” printed on it.
Something special is coming up on Sunday – it’s so special it’s “to die for,” and luckily there are a few tickets left, so grab them quick. Yet again, there’s something brewing down in Long Beach – but for this 11th installment of Dionicess, you can forget it being holiday themed, and instead Walking Dead themed. Zombie themed. What-have-you.
To match, the series has been temporarily renamed as “Die”-nisis and will be serving food to accommodate their vision, including food and beer inspired by corpses, skeletons, brains and all of the above. Though they say it’s a 5-course dinner, if you’re familiar at all with their events, you know there will be some extras.
Whatever the case, it’s time to get (re-)acquainted for the tenth installment of pairing sessions, because the boys are about to bring you an extravaganza of aged beers and foods for your enjoyment.
Yes, you’ll have to venture to Long Beach for this special event, but let’s be honest: There’s really no better reason to do so than Beachwood BBQ. At an all-inclusive $80 with 5 pairings and the proceeds going to Real Medicine Foundation, you know this particular summer Sunday will be more than worth it.
Some intel to get you excited:
The base beer by Julian of Beachwood BBQ is high-gravity and contains Green Cardamom and was fermented with a bunch of Blackstrap Molasses. Jeff Duggan of Portola Coffee Lab was given a sample of this base beer in order to craft a coffee that would lend the beer an “Armenian coffee” note. These beans were then placed in the beer a few days ago. Soon, oak chips that have been soaked in 25-year-old Armenia Cognac will be used to age the beer in time for the event. And the resulting product, dubbed “System of a Stout,” will be an exclusive to Dionicess X for the series’ tenth anniversary and for your tasting pleasure.
You’ll have Gev Kazanchyan, a public health professor; Randy Clemens of Sriracha Cookbook fame; Dave Watrous, “The Guezehound” of Beachwood BBQ; Gabe Gordon, Executive Chef of Beachwood and Julian Shrago, Brewmaster of Beachwood to guide the way. Because you’d expect nothing short of the experts to impart knowledge and tastes to your palate, now wouldn’t you?
Basically, everything you’ll be enjoying on this evening will have undergone an aging process of some sort – whether beer or food. And there will be a couple goodies to take home with you, such as a specially-bottled, limited edition Bourbon Barrel Aged Chile Sauce. Talk about swag.
Tickets are almost sold out, so it’d be a good idea not to sleep on this one and reserve your seats now… I’ll see you there.
We’re about due for another Dionicess event. Of course, these guys won’t stop outdoing themselves as they’ve brought a beer & booze pairing to fruition.
Matt Biancaniello of The Roosevelt Hotel’s Library Bar is brought into the fold with Randy Clemens, Dave Watrous and Gev Kazachyan as they pair five craft beers with five craft spirits. Prepare for a boozy evening in late October at Steingarten LA to benefit the Real Medicine Foundation for an all-inclusive $65 entrance fee.
And if you know anything about Matt or the Dionicess crew, you’ll automatically know this is something unique they have up their sleeves. Expect garden-fresh ingredients a la Matt with your spirits and beer pairings.
Better start arranging that taxi… See you there.
I see you dumping that Rooster Sauce in your Pho. On your rice. On your eggs. On your mangoes. Whatever and wherever.
If you ever run out of uses for or just plain love thatÂ clear-bottled,Â green-capped Vietnamese hot stuff called Sriracha, I expect to see you tonight at Blue Palms Brewhouse between 7:30 and 11:30 PM. Randy Clemens’ new cookbook release party will be OTH (off-the-hook) and featuring not only materializations of his fabulous recipes, but a Sriracha beer made by Eagle Rock Brewery!
Check the menu below:
- Kicked-Up Party Nuts
- Sriracha JalapeÃ±o Poppers
- Sriracha and Crab Rangoon Wontons
- Sriracha Baked Mac ‘n’ Cheese
- Fire Roasted Corn Chowder
- Vietnamese-style Grilled Short Ribs
- Ultimate Sriracha Burger
Josh over at Food GPS also has a great Q&A with Randy so be sure to check that out for the DL on how the love for Sriracha and the subsequent cookbook came to be.
No cover and only 21 and over, please (full bar will also be available). You can also purchase the cookbook itself at the event.
This should be a blast with a ton of spices that will tantilize the senses, so don’t miss out. See you tonight!
I’m always game for a Dionicess event. What that means is, pairings of top-notch brews with delicious food. But this time, the ante has been upped and the result looks toÂ surpass anyone and everyone’s expectations.
Late February’s extravaganzaÂ yields not one meal but two – in the same day. It’s Placentia-based Famille Rue’s brewery, The Bruery, taking center stage at The Foundry on Melrose. I think the only way to do justice to this amazing event is toÂ go for all 10 courses and make a day of it, because $115 is sooo worth Chef Greenspan’s amazing food, alone.
And the beer. At this event, only, will you be able to experience 2 beers not normally distributed past The Orange Curtain plus 3 others that are limited release or non-release special edition brews. The Bruery is one of my favorite local breweries – or anywhere – and along with their Provisions store, ties my dentist as the most common reason I will make a drive to Orange County.
Take a gander at the menu below for what is in store on this day:
Lunch Menu (The Bruery beer pairing)
- Goat Cheese and Orange Rillettes / flatbread / herbed oil (Orchard White)
- Endive Salad / taleggio / Asian pear / hazelnut oil (Saison Rue)
- Confit of Rabbit / lemon / date / olive / harissa (Loakal Red)
- Pecan Coconut and Cocoa Tartlet / bourbon ice cream / corn flakes feuilletine (Very Rare Dessert Beer)
Dinner Menu (The Bruery beer pairing)
- Charred Mackerel / grapefruit juice / oil (Saison de Lente)
- Crispy Skin Loup de Mer / spicy lemongrass broth / siriacha kimchee mushroom ragout (Mischief)
- Fried Chicken Oysters / cheddar cheese / biscuit bread pudding / collard greens / honey & black pepper gastrique (Premiere)
- Mascarpone and Black Pepper Gelato Quenelle / strawberry gooseberry cranberry compote / balsamic reduction / tarragon (Very Rare & Limited Release Beer)
- Duck Breast â€œReubenâ€ / mustard / sauerkraut (Rugbrod)
- Dark Chocolate Crepes / burnt orange marmalade / cinnamon and nutella ice cream (Very Rare Dessert Beer)
If you have scheduling conflicts and must only go to either lunch or dinner, separate pricing options are available. So go forth and reserve your space now, because spots will fill up! And do report back so I can live vicariously. Loves are loves,Â and this love of beer and food unfortunately conflicts with my love of snowboarding (I’ve committed to Colorado).