13th Annual Breastfest Beer Festival @ Fort Mason
Saturday July 13th 2-6pm
Jeremy Kennedy, Market Manager at St. Killian Importing |
Jeremy Kennedy, Market Manager at St. Killian Importing, is bringing Crabbie's Alcoholic Ginger Beer into the U.S. because Americans love ginger (and ginger beer) and it's time that we had the chance to taste Crabbie's too as it's now the No. 1 bottled beer in the UK. It's genuine ginger beer, not beer flavored with ginger. Crabbie's (4.8% ABV) is highly carbonated with a spicy flavor that's intensely ginger; the ginger in Crabbie's is steeped for up to eight weeks to produce its deep crisp flavor of floral and honey notes. It's a unique recipe containing real ginger and a secret blend of spices that was carefully selected by Scottish merchant-adventurer John Crabbie in 1801 when he first imported ginger from the Far East, and Crabbie's still ships all the way from Asia (which probably explains the Elephant Trademark). Crabbie's suggests serving it over ice with a slice of lemon or lime, making it a solid drink for Dolores Park. Crabbie's also works well tossed into a variety of ginger beer cocktails, like the Dark and Stormy or Moscow mule. With centuries of experience behind Crabbie's, it's a uniquely refreshing beer for the ginger lovers, plus it's Gluten-Free (which is kind of a big deal right now).
Indian Sandwiches: The works, with pita and naked |
Indian Sandwiches: Juicy and spicy frittkis (fritters cooked Indian tikki style) triple layered with crunchy carrots, red onions and red cabbage tossed with a variety of chutneys and masala sauces, wrapped in a griddled pita bread -or you can order it naked (the sandwich that is) without a pita.
The works: A healthy and flavorful combination of local grown vegetables and herbs, green beans, cauliflower, peas, mint, cilantro, potatoes, carrots & onions along with Indian cheese (paneer); smeared with green mayo and tomato garlic sauces with a dash of their homemade tamarind sauce plus cilantro mustard topping.
Navin Poddar, Co-Founder of Kama Food Lab |
It's one of those foods that are nearly impossible to create at home, hence why their dishes are organically created in the Kama Food Lab first. The menu at Kama Food Lab takes the best parts of Indian cooking -balanced spices, strong flavors, bright colors, and interesting textures and then mixes it up with some surprising ingredients recognized in the U.S.. The concept of the food lab lies behind a culinary experience that is constantly evolving and improving like a science project in a lab. Kama Food Lab is simple but inventive; it's where fresh local produce join unusual ingredients from the Indian cuisine producing a mesh of global flavors within the traditions of India.
Don Payne, Master Distiller (and daughter) at Cahill Winery |
Cheers... To the brewing industry camaraderie around pushing the limits to beat cancer
CRASHED IT #73 Breastfest!