Category Archives: The Mash

The Mash comes to New Orleans, Mar 29 – Apr 5

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Get out your shiniest brass and finest parasol… the Brooklyn Brewery Mash is heading to NOLA. For the second year, New Orleans will be privy to the largest traveling food and beer festival in the world. See below for some highlights of all the food and happenings we’ll be throwing at the Big Easy, March 29th – April 5th. Check out all of our events here at BrooklynBreweryMash.com/New-Orleans.

Brooklyn Beer Here
Mar 29th – Apr 5th, Brooklyn beer specials, new and special offerings, giveaways and info on all things Mash. Click here for all Brooklyn pouring locations outside our big events. Locations include: Rouses, Winn-Dixie, DBA, Trèo, The Avenue Pub, One Eyed Jacks, and The Howlin’ Wolf

Dinner on the Farm with Chef Andrew Gerson & Chef Eman Loubier
Sunday, Mar 30th, $65, Grow Dat Youth Farm, We pair with some of the best culinary talent in the city to throw a dinner party right at the source, on the farm.

Craft Beer Revolution with Brooklyn Brewery, NOLA Brewing, & Abita
Tuesday, Apr 1st, $6, NOLA Brewing, After twenty-five years in the industry, Steve Hindy takes a look at the people behind the modern renaissance in craft brewing. Join us for a panel discussion on what it takes to start a business focused on the greatest libation known to man.

Mash EDU: Beer School with Mary Wiles
Wednesday, April 2nd, 7pm, FREE, The Avenue Pub, Our Technical Director, Mary Wiles, makes her lifetime of brewing knowledge available to anyone who’d like to learn a little more about the brewing process. Join us at The Avenue Pub for the insights and science that go into creating that perfect pint.

Brooklyn HA HA: NYC Stand-up with Josh Gondelman & Doug Smith
Wednesday, April 2nd, 9pm, $10, The Howlin’ Wolf, The most celebrated stand-up comedians and television writers have moved across the East River to the new capital of comedy, Brooklyn. On tour we’ll have Josh Gondelman and a variety of our favorites performing  with local comedians for a night of guffaws, hardy-hars, and general tomfoolery.

Found Footage Fest
Thursday, April 3rd, 7pm, $12, One Eyed Jacks, A hilarious comedy event that showcases footage from videos that were found at garage sales and thrift stores and in warehouses and dumpsters across the country.

Slow Supper with Dinner Lab
Friday, April 4th, 7pm, $65, Location TBA, We’ve partnered up with Dinner Lab to open their exclusive pop-up, secret location dinner parties to the public. Join us for a once in a lifetime dining experience.

Mash Bash with Marnie Stern and Native America
Saturday, April 5th, 8pm, FREE, One Eyed Jacks, What is a festival without music? To cap off the Mash we’re throwing a raucous Bash, featuring our favorite bands from Brooklyn, collaborations with local vendors and artisans, food trucks, the local scene up-and-comers, and of course, beer.

Brooklyn Brewery Mash 2014

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The Brooklyn Brewery Mash, the nation’s largest travelling food & arts festival, is hitting 12 cities this year, starting off in Nashville, next week. Now in its second year, The Mash aims to present some of our favorite chefs, bands, comics, writers and, of course beer, in some of the most interesting places in the country (and two cities outside of the country). Whether from Brooklyn, Stockholm or Miami, our goal is to celebrate emerging talent.

NASHVILLE, TN: March 2 – 8
NEW ORLEANS, LA: March 30 – April 5
CHICAGO, IL: April 27 – May 3
STOCKHOLM, SWE: May 18 – 24
WASHINGTON, DC: June 1 – 7
PITTSBURGH, PA: June 22 – 28
LONDON, UK: July 27 – August 2
TWIN CITIES: August 10 – 16
PHILADELPHIA, PA:  September 28 – October 4
BOSTON, MA: October 12 – 18
MIAMI, FL: October 26 – November 1
AUSTIN, TX: November 16 – 22

This year we’ll have a full week of programming in each city. From presenting pop-up dinners in surprising locations with the best chefs and locally sourced ingredients, to a round table discussion on the growth and future of craft beer, The Mash attempts to bring you the best of what’s next on the cultural horizon.

Joining us on the road is Brooklyn Brewery Co-founder and President, Steve Hindy. Steve’s new book, Craft Beer Revolution, examines the rise of craft beer culture with the stories from the men and women who made it happen. There will be a panel discussions (paired w/local beer) with unfettered access to the insights and stories that only the leaders of this industry can provide.

Slow Super with Dinner Lab will be held at a surprise location with setting and music provided by local artists. Dinner Lab has quickly become the fastest growing members-only pop-up dinner club, and since we partnered with them for our Slow Supper in New Orleans, we’ve looked forward to every secret adventure they produce. Now we’re combining forces to present an evening of delicacy and delights, each one paired with a different Brooklyn beer.

Being stuck in the concrete jungle all year, Dinner on the Farm has to be one of our favorite concepts. Their focus is to create unique local food experiences designed to celebrate farms, chefs, breweries, and food entrepreneurs dedicated to good, sustainable food. And there’s no better feeling than watching a rusty sunset after a full meal with beer pairings.

Here in Brooklyn we’ve become a comedy mecca as the writers and comedians from your favorite shows have migrated from across the river to call Kings County home sweet home. At Brooklyn HA HA we’ll have the freshest faces of Brooklyn’s comedy scene pair up with local favorites, to tickle your funny bones. All of them. Them bones.

Mash Bash, our closing party, presents exciting local acts with some of Brooklyn’s young rock luminaries. We’ll have a food truck stationed outside and some local vendors inside to feature artisans of all industries. It’s like a very small, very cool music festival, except the beer will be cheaper and there will be no port-o-potties.

We’re doing an apparel collaboration in every city, starting off with imogene + willie in Nashville. We wanted to combine forces with manufacturers and brands in each city that represent more than just mass-produced merch. We support local businesses and it doesn’t hurt to look a tad cooler in the process.

Check out BrooklynBreweryMash.com for all the details of what’s going on in your neck of the woods.

NYC Beer Week Returns

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Now under the direction of the New York City Brewers Guild, the 6th Annual New York City Beer Week happens February 21 – March 2, and will bring together 16 NYC craft breweries, nationally & internationally renowned breweries, over 100 venues with more than 300 events, celebrity chefs, and acclaimed restaurants for the premier craft beer spectacle of the year. We’re proud to be a founding member of this organization, so we planned a few fun evenings:

Opening Night Bash @ Vanderbilt Hall in Grand Central Terminal
7pm, Friday, February 21
$75 Tickets Available Here

A spectacular setting for New York City’s premier craft beer spectacle of the year, the New York City Brewers Guild hosts its Opening Night Bash at the iconic Vanderbilt Hall in Grand Central Terminal featuring rare and obscure beers from 30 breweries from NYC and friends around the region and across the country.

The $75 ticket gets you unlimited samples from your favorite breweries, with some of the finest food vendors NYC has to offer providing light snacks through the night. We’ll be bringing Hammarby Syndrome & 1/2 Ale.

The Brooklyn Brewery Mash Bash with Dinner Lab @ The Brooklyn Brewery & Brooklyn Bowl
8pm, Saturday, February 22
Sold Out; Tickets For Soul Clap & Dance Off Nationals Available Here

Brooklyn Brewery Chef Andrew Gerson and Dinner Lab Dinner Lab Chef Brandon Byrd come together for the first time since their collaboration during Mash New Orleans to create a multi-course beer feast with Mash Chef Hiyaw Gebreyohannes.

Guests can expect pairings of Brooklyn Brewery’s most popular beers, rare brews, and some added surprises to complement each dish dreamt up by the evening’s culinary stars. The experience will be illuminated by projection artists Nuit Blanche New York.

Immediately following Mash Bash will be The National Championships of Mr. Jonathan Toubin’s Soul Clap & Dance Off, next door at Brooklyn Bowl (open to all Mash Bash Dinner Lab guests). At each Mash stop during our 2013 tour we crowned a different Soul Clap winner and we’ve brought them in from all 11 cities to see who will rise above the Brooklyn fray. A portion of proceeds will help support Slow Food USA, co-founded by Garrett Oliver.

Brooklyn Tap Takeover & Tasting @ Top Hops
6-8pm, Wednesday, February 26

We’re bringing out our best at Top Hops for a tap takeover. Sample our newest Brewmaster’s Reserve, Hammarby Syndrome, and our first ever Brooklyn Quarterly Experiment, Wild Streak, alongside past Brewmaster’s Reserves and perennial favorites. We’ll even be raffling off 6 bottles of a highly whispered about beer that doesn’t exist at the end of the night. Check out the beer list here.

NYC Brewer’s Choice
6pm, Wednesday, February 26
$65 Tickets Available Here

NYC Brewer’s Choice returns on February 26 from 6-10pm as a featured event of NYC Beer Week. This year’s event, which will be held for the first time at The Wythe Hotel here in Williamsburg, has an all New York focus. More than 16 NY state brewers, including our own Garrett Oliver, will be on hand to pour and discuss some of their most special beers, all of with will be served alongside a loving food pairing provided by some of the city’s best restaurants. Jeff O’Neil of Peekskill Brewery will deliver the keynote address.

Cold Comfort: Lagers in the Historic Nassau Brewery Lagering Caves @ The Historic Nassau Brewery
1-5pm, Saturday, March 1
Sold Out

Join Josh Bernstein, author of The Complete Beer Course and host of the NYC homebrew tours, as he hosts Cold Comfort: Lagers in the Historic Nassau Brewery Lagering Caves. These caves have remained largely untouched and unseen since their 19th century hay-day, but on March 1st, you can descend, partake in pretzels, and learn about the history of the former brewery. We will be pouring Brooklyn Silver Anniversary Lager,  Brooklyn 1/2 Pils, and Brooklyn Lager.

Brooklyn Tastings
Sample new releases Wild Streak & Hammarby Syndrome.

The Sampler
234 Starr Street, Brooklyn
6-8pm, Wednesday, February 26

Hops & Hocks
2 Morgan Ave, Brooklyn
6-8pm, Thursday, February 27

Stinky Brooklyn
215 Smith Street, Brooklyn
7-9pm, Thursday, February 27

Brunch Finale @ Houston Hall
12pm, Sunday, March 2
$15 Tickets Available Here

After a long and relentlessly enthusiastic New York City Beer Week complete with revelry, comradeship and delicious beer, you know need a more relaxed setting. Celebrate the awesomeness by coming to a meet-some-brewers closing brunch at Houston Hall! Beer selections from each brewery member will be available along with an all-you-can-eat brunch buffet. Your ticket includes one beer plus the buffet.

 

Mash Files: Chicago Edition

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Chicago Mash

All Mash Cities have a certain charm, but Chicago is the city I had the most trouble saying goodbye to. Diverse neighborhoods bleed into each other ripe with unique and delectable restaurants serving fall inspired dishes with a laid back feel. I haven’t experienced this concentration of incredible eating locales in any other city but the one I reside in. The array of talented chefs that grace this town are not doing anything incredibly different than other cities we have visited along the Mash, but they are doing it consistently, creatively  and  collaboratively across the board. The “Shi” is an artistic metropolis with a true neighborhood feel, offering as many cultural perspectives as The Bean (Cloud Gate) itself. Steel bridges connect this lakeside city and add as much character as the myriad restaurants we frequented.

Lake Michigan provides a gorgeous city backdrop, but it also creates the brisk winds and chilling temps that make Chicago one of the coldest cities in the country. I think the chefs there understand this better than others and truly value the short growing season, preserving the rich bounty for the cold months to come, and honoring the fresh ingredients in a simple, yet sophisticated manner. The network of chefs that I encountered was truly inspiring, and everyone seemed to know everyone creating a culinary community that spans many bridges.

Slow supper prep at Found restaurant reminded me of Chris Sheppard’s kitchen (at Underbelly, Houston), with more preserves and pickles then I could imagine. The walk in refrigerator boasts a rainbow of pickled produce that could have easily been an installation at the Museum of Contemporary Art. Packed Mason jars abounded like the preservation kitchen at Blackberry Farm, as captivating as the amphitheater and BP Bridge in Millennium Park, by architect and artist Frank Gehry. Nicole Pederson might be a pickle queen but she sure knows her way around rabbit rillettes, and presses a mean goat pate that tastes of barnyard and pistachio, a perfect accompaniment for one of our Ghost Bottles of Crochet Rouge Riesling. Combined with pickled sausage, fresh made mustard, and sweet but tangy plum butter. This course and many others demonstrated the typical style of many of the chefs we encountered, with a full understanding of local ingredients and a playful, yet traditional approach.

Small Bar’s rabbit pate, marmalade, and parsley salad also accented the nuances of Crochet Rouge Sauvignon Blanc, expertly prepared by Executive Chef Justin White.  Ghost Bottles graced the tables at both of our meals, but  Carnegie Special 175th Anniversary Porter was most appropriate in capturing the essence of our 1883 World Fair Slow Supper feast, and a perfect accompaniment to the dramatic reading by Paul Durica, author of Chicago by Day and Night, as well as the delectable poached pear and sponge cake it was served with.

Our week of Mash events melded perfectly  with the intoxicating energy of Chicago, from its many farmers markets, artistic and thoughtfully designed green spaces, diverse neighborhoods, talented chefs, and impressive architecture. From Longman and Eagle, to Lula café, Nightwood, Fat Rice, Little Goat, there were more great restaurants then I could imagine, or find time to eat at. Whether sitting in a hole in the wall Mexican place on the east side, dining on Randolph street, or out in Evanston you can be sure that Chicago’s food scene will leave you satiated, smiling, and extremely impressed. I just hope your stay is longer than mine. I am in agreement with my cousin Ari, Chicago may be the greatest city in the country, at least four months out of the year. I hope your larders are packed for the remaining eight months. Stay warm Chicago, can’t wait to see you next year!

Mash Files: Boston

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Mash Boston reaffirmed my love for bodies of water.  This sounds strange but bays, oceans, tributaries and the beauty they encompass set a perfect backdrop for our week of events.   My past Boston culinary experiences were limited to super carnitas burritos at Anna’s Taqueria when I would visit an old girlfriend during college. Things have changed quite dramatically over the last ten years, and great restaurants are popping up all over offering interesting riffs on traditional New England cuisine along with many other styles of food.  I had one of the best clam chowders of my life at Island Creek oyster bar, New England of course, none of that tomato malarkey.

I was able to gain a new respect, and perspective on aquaculture and the vital role it plays in New England life.   The Atlantic Ocean, its tributaries, and the many rivers that lead into it have long been a source of sustenance, income and leisure, for New Englanders, playing a vital role in the areas evolution.  Much of our week was focused on maritime activity or its byproducts.  A small detour from our seafood centric meals was our Local Two Ways dinner at Poe’s Tip Tap Room with Chef Brian Poe, and many happy hour events at Stoddard’s Pub.  If you think I am busy you should check out Brian Poe, juggling three restaurants with the expert skill and precision of a veteran circus clown (the talented ones that hurl multiple flaming bowling pins effortlessly, while telling jokes). Brian and I prepared antelope tips and kangaroo tartar with a pistachio and yuzu gremolata.  I don’t know about you, but I have never eaten, let alone prepared kangaroo in my life, needless to say it was a night to remember, and as  I hop from city to city it is a flavor I will hold onto and savor.

We were back to the sea the next morning as we headed out of Boston towards Duxbury bay, home of Island Creek Oyster Co.  We arrived nursing hangovers that would make a college student proud, and were met with the sweet salty air of the ocean and Chris Sherman the Vice President of ICO, and one of the most knowledgeable, well spoken, and  downright enjoyable people I have met in a while.  Our trip began in the hatchery where oysters are bred, reared and transferred to holding tanks below the docks where they spend their first six months of life.  The algae lab is the most essential part of this process.  Multiple strains of algae (oyster feed) are grown in tanks and tubes of various sizes and pumped into the tanks that house these growing prehistoric creatures.  We boarded a small boat and headed out to the oyster beds that dot the bay, protected by a large half moon strip known as Duxbury Beach, and boarded the floating house where oysters are sorted into three different grades.  The passion and expertise of these rugged oyster farmers, and savvy business men, have made these oysters a coveted mainstay at Thomas Keller’s Per Se, French Laundry, and many other fine dining institutions across the couomtry.

Lowell’s Boat house, the oldest active boat house in the country was the setting for our Slow Supper dinner with Chef Marc Sheehan of Brasstacks (a local pop up restaurant concept). Marc honed his skills at Blue Hill, under Dan Barber before taking over some of Boston’s best kitchens.  I was thrilled to put out plates that mirrored the flowing history of the Merrimack River and work with such a young and talented chef whose historically relevant and technical approach to cooking left our guest begging for more.  Quahog bread and Black Ops pretzels where paired with Silver Anniversary Lager, and the boisterous conversation and glass clinking echoed far across the river just feet from the long wooden  planked  communal table constructed for our dinner by master boat maker and teacher Graham McKay of Lowell’s boat shop.

Our week culminated in a cyclical manner with our Togather event featuring Erin Byers Murray, author of Shucked, Chris Sherman, and Graham McKay discussing the waters that have shaped their lives, careers, and outlooks.  My sea legs felt much sturdier after absorbing bits of their passionate conversation that flowed effortlessly like the Merrimack, or the tides of Duxbury Bay.  All hands from our week of adventures were on deck for this memorable event. Sipping Brooklyn Summer Ales, and slurping oysters felt more like an outing with old friends then a literary reception. Boston I can’t wait to set sail for your waters next year. Ahoy Mattie’s!

 

 

Mash Files: Twin Cities

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Lakes, Gnomes, boats, a City rivalry, large communal feasts, outrageous storms, winding rivers, and a castle, no this is not the next episode of Game of Thrones, but the Twin Cities Mash I speak of. Our week kicked off with a dinner hosted by Monica Walch of Dinner on The Farm, on the rooftop of Solera, overlooking scenic downtown Minneapolis, and ended with our Slow Supper dinner hosted by The Brooklyn Brewery team, Jamie Malone of Sea Change and Monica Walch at Soap Factory, cyclical or what?

Our whirlwind week continued at Happy Gnome (our Mash Headquarters) where beer and cheese abounded, and I had the opportunity to get to know some Twin City beer aficionados as well as sample some local brews. Besides being home to a slew of Craft Breweries, Twin Cities has a cutting edge restaurant scene that is borderline incestual, but incredibly delicious. All the young talent of the last 10 years seems to have worked together at one point or another as they trained under their predecessors, and are now operating (or own) the best kitchens in town. I had the chance to work with two of these rising stars who are running great teams, cooking exceptional food, and inspiring those who work alongside them (and me).

Our Local 2 Ways dinner with Landon Shoenfeld, Executive chef, and owner of Haute Dish was one of the best meals I have collaborated on. Each dish not only paired perfectly with the beers selected but had incredible nuances, flawless execution, and were true visual works of art. I have never been in a kitchen where so many chefs seemed genuinely happy to be there, engaged, knowledgeable and incredibly motivated to follow the lead of their Phish loving, easy going leader. Haute Dish was a night to remember, even if the high gravity of the beers consumed made it easy to forget.
Landon is not the only talented chef in town, Jamie Malone of Sea Change not only impressed me (a far easier task), but the folks at Food & Wine, earning herself a place on the list for top ten chefs of 2013 (insert applause here) Jamie may be leading a crazy jet setter life these days ( I can sympathize) but her humbleness, composure, good natured humor, incredible skill, dedication, and mischievous smile make her a great gal to work with and learn from. Slow Supper in a giant art space, langoustine crudo, Sweet bread tortellini, potato pave seared to look like drift wood, Ghost bottles abounding, and a room full of boisterous happy guests, throw in an installation from Nuit Blanche, Stephanie Jarrett (vintage day dreams), and you have one hell of a dynamic eating experience.

Two great meals, boat trips on the purifying waters of Lake Minnetonka, a specialized Found footage Fest, a king sized temperpedic mattress at Castle El Maraghy ( anything feels like a castle compared to my Brooklyn apartment), a stop at The Beer Dabbler to see my main man Joe Alton for all the copies of the Growler, the greatest lightning storm of my life, The sounds of Jonathan Toubin, and riding tandem on a tube with my favorite event producer in the whole wide world, yah you could say it was a great week, Ya-knoow?

The Brooklyn Brewery Mash Comes to Boston, July 9-14

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Brooklyn Brewery is taking its neighborhood on the road. Collaborating with friends old and new, the Brewery has bundled up some of its favorite events into The Brooklyn Brewery Mash as a benefit for Slow Food USA, rolling out in Boston July 9-14. Check back for a Boston Mash recap from Brooklyn Brewery House Chef Andrew Gerson (@BKLYNhouseChef).

Mash HQ
Tue, July 9 – Fri, July 12, 5-7pm; Stoddards Food & Ale; 48 Temple Pl, Boston
Brooklyn beer specials, new and special offerings, giveaways and general info available on The Mash.

Lovin’ Spoonfuls Beer Dinner
Tue, July 9, 7pm; Stoddards Food & Ale; 48 Temple Pl, Boston – $55
Four course passed small plate dinner, hosted by Brooklyn Rep & Bostonian, Patrick Paulick.

Local 2 Ways
Wed, July 10, 7pm; Tip Tap Room; 138 Cambridge St, Boston – price TBA
Multi-course beer dinner celebrating local cuisine, interpreted 2 ways: by Chef Brian Poe of Tip Tap Room and Brooklyn Brewery House Chef Andrew Gerson.

Big Cheese vs. Big Cheese
Thu, July 11, 5-7pm; Stoddards Food & Ale; 48 Temple Pl, Boston – $55
The head cheese mongers from both Formaggio locations will face off in a battle for your taste buds. Brooklyn House Chef Andrew Gerson will present 5 beers and the two cheese heads will present their preferred cheeses.

NY Night Train Soul Clap & Dance-Off with DJ Mr. Jonathan Toubin
Thu, July 11, 10pm; T.T. the Bear’s; 10 Brookline St, Cambridge, MA – $8
Compete for a trip to New York for the Dance-Off championship at Brooklyn Bowl and $100 cash prize after getting warmed up with the exquisite 1960s soul 45s of world famous Brooklyn DJ Jonathan Toubin. Must be 21 years of age to win. Opening the show will be our funny friends from Found Footage Festival, showing off their most hilarious and danceable found VHS clips.

Chaos Cooking
Fri, July 12, 7pm – Free
A stalwart citizen opens their kitchen for a dinner party where all the guests are cooks. Each attendee brings the ingredients and everyone cooks together. Dishes are passed around, and there’s plenty of Brooklyn beer to enjoy. For location details, go to ChaosCooking.com.

Slow Supper with Brasstacks @ Lowell’s Boat Shop
Sat, July 13, 6pm; Lowell’s Boat Shop; 459 Main Street, Amesbury – $100
Held in America’s oldest functioning boat shop, guests will feast on a meal prepared in collaboration between Brooklyn House Chef Andrew Gerson and Chef Mark Sheehan of the underground-supperclub-soon-to-be-restaurant Brasstacks. Projection installations from Brooklyn’s NBNY. All proceeds benefit Slow Food Boston.

Books & Beer: At Sea with Erin Byers Murray
Sunday, July 14, 6pm; Upstairs Gallery @ Eastern Standard, 528 Commonwealth Ave, Boston – $10
Togather and Brooklyn Brewery present a conversation and Q&A featuring two enterprising individuals with ties to the water: author Erin Byers Murray who worked at Island Creek Oysters for 18 months to learn the business of oysters, and Graham McKay of Lowell’s Boat Shop. Your ticket includes complimentary Brooklyn beer and a percentage of ticket sales will benefit Slow Food Boston.

WIN A TRIP TO BROOKLYN @ THE SOUL CLAP & DANCE-OFF

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The Brooklyn Brewery Mash traveling food & arts festival wants to send you to Brooklyn to show off your dance moves.

The NY Night Train Soul Clap & Dance-Off with DJ Mr. Jonathan Toubin is giving away a trip to Brooklyn to the best gyrator for the Dance-Off championship at Brooklyn Bowl, and a $100 cash prize, after getting you warmed up with world famous Brooklyn DJ Jonathan Toubin’s exquisite 1960s soul 45s.*

Along with a delectable team of events inspired by food, film, books & beer, the Soul Clap & Dance-Off drops in the cities below. Break out those special shoes, start stretching it up, and we just may see you in Brooklyn.

[*must be 21 years of age to win]

TWIN CITIES, MN: June 17 – 23
BOSTON, MA: July 9 – 14
WASHINGTON, D.C.: September 19 – 22
CHICAGO, IL: October 1 – 6
PITTSBURGH, PA: October 22 – 27
PHILADELPHIA, PA:  November 5 – 10
MIAMI, FL: December 10 – 15

The Brooklyn Brewery Mash Comes to the Twin Cities, June 17-23

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Brooklyn Brewery is taking its neighborhood on the road. Collaborating with friends old and new, the Brewery has bundled up some of its favorite events into The Brooklyn Brewery Mash, rolling out in the Twin Cities June 17-23.

Proceeds from every ticket sold will go to The Land Stewardship Project, a nonprofit dedicated to creating transformational change in our food and farming system by fostering an ethic of stewardship for farmland, promoting sustainable agriculture and developing sustainable communities. Check back for a Twin Cities Mash recap from Brooklyn Brewery House Chef Andrew Gerson (@BKLYNhouseChef).

Mash HQ
Tue, June 18–Fri, June 21, 5-7pm; The Happy Gnome; 498 Selby Ave, St. Paul, MN
Brooklyn beer specials, new and special offerings, cheese pairings, giveaways and info on all things Mash.

Togather Books & Beer with Christian DeBenedetti & Joseph Alton
Wed, June 19, 10pm; The Amsterdam; 6th & Wabasha; Saint Paul, MN – $5
Togather and Brooklyn Brewery present a conversation on craft beer featuring Christian DeBenedetti, author of The Great American Ale Trail and Twin Cities’ own Joseph Alton, editor of The Growler. Performances to follow by The Ericksons and Bora York.

Local 2 Ways
Wed, June 19, 7pm; Haute Dish; 119 Washington Ave, N Minneapolis, MN – $85
Multi-course beer dinner celebrating local cuisine, interpreted 2 ways: by Chef Landon Schoenefeld of Haute Dish and Brooklyn Brewery House Chef Andrew Gerson.

Found Footage Festival: Best of The Midwest
Thu, June 20, 8pm; Heights Theater; 3951 Central Ave NE, Columbia Heights, MN – $12
A hilarious show that features footage from videos that were found at garage sales and thrift stores and in warehouses and dumpsters across the country. The “Best of The Midwest” edition will feature footage found exclusively in MN, WI, MI and IL. Special guests from videos harvested in the Twin Cities will appear live at the show.

NY Night Train Soul Clap & Dance-Off with DJ Mr. Jonathan Toubin
Thu, June 20, 11pm; Turf Club; 1601 University Ave NE, Minneapolis, MN – $7
Compete for a trip to New York for the Dance-Off championship at Brooklyn Bowl and $100 cash prize after getting warmed up with the exquisite 1960s soul 45s of world famous Brooklyn DJ Jonathan Toubin. Must be 21 years of age to win.

Farmers Market Workshop
Sun, June 23, 10:30am; 312 East Lyndale Ave N, Minneapolis, MN 55405
The Brooklyn Brewery House Chef will be cooking up some of his favorite finds from the market. Stop by for cooking and beer pairing tips.

Chaos Cooking
Sun, June 23, 4pm; for location details, go to ChaosCooking.com – Free
A stalwart citizen opens their kitchen for a dinner party where all the guests are cooks. Each attendee brings the ingredients and everyone cooks together. Dishes are passed around, and there’s plenty of Brooklyn beer to enjoy.

Slow Supper with Chef Jamie Malone at Soap Factory
Sun, June 23, 8pm; Soap Factory; 514 2nd St. SE, Minneapolis, MN – $100
Guests will feast on a meal prepared in collaboration by Brooklyn Brewery House Chef Andrew Gerson and Chef Jamie Malone of Sea Change. Co-produced by Dinner on the Farm. Custom art installations by Brooklyn’s NBNY. All proceeds benefit The Land Stewardship Project.

Mash Specials
Throughout the week we’ll be featuring specials, pairings or fixed menus at the following locations: Bryant Lake Bowl, Stanley’s Northeast Bar Room, Stout’s Pub, Tiffany Sports Lounge

Mash Files: Charm City Edition

Bmore Mash plate

[Flatbread Spring Salad from Slow Supper @ Cylburn Mansion.]

After a great weekend in Philly with my family I hopped into the car with Meg, our Event Producer, and my partner in Mash voyages, and headed for Baltimore. Hersh’s Pizza was our first stop on this rainy evening, but a tour of the kitchen and the 950 F Italian wood-fired pizza oven warmed us right up. After meeting Josh, Chef and Owner of Hersh’s and sampling some of his great pies, I was eager to start cooking the menu we collaborated on for our Local 2 Ways dinner. Charm City stood up to its name as the skies cleared on Tuesday, and the Baltimore Mash hit the ground running with the speed of a lookout boy from HBO’s The Wire. Max’s Tap House, just a block from the harbor, provided a perfect Mash HQ. We sat outside sipping cask ales before heading off to Birroteca to try another modern Italian take on the pizzeria. After living so many years in Italy, it is always nice to find good Italian food in a new city. (continued below)

Birrotecca may be known for its pizza, but the confit calamari and the house-cured meats were out of this world. I have never had calamari as tender in my life. The Duck Prosciutto was like stepping into a Peking duck house with subtle notes of star anise, so good I changed our Sunday Slow Supper menu to feature it as one of the courses. Another menu adaptation occurred when I tasted the passion fruit buddino. My mouth went wild with the most amazing puckering tartness, followed by a smooth tropical sweetness; I knew we had to incorporate it in our dinner.

Early the next morning I headed back to Birroteca to meet up with Executive Chef Cyrus Keefer, the mastermind behind these dishes, along with Aja Cage the buddino goddess/Pastry Chef. We tweaked the menu, adding some local ginger to the dessert (candied and as a cookie), and planned to meet at the market on Sunday morning to get vegetables for Slow Supper. Then it was off to Hersh’s to prep with his team for Local 2 Ways. I was excited to cook for a group of family members and 45 other guests all seated upstairs in the private dining room. Many beers where paired with an outstanding array of food, from pizza with to crab sformato paired with Sorachi Ace. For a glimpse at the whole menu check out BrooklynBreweryMash.com. As my mother praised her son to anyone who would listen, guests mingled and stayed long after their last sips of Brooklyn Black Ops.

After saying my goodbyes to the team at Hersh’s, we boogied over to Metro Gallery to catch the Soul Clap & Dance Off with my buddy Jonathan Toubin on the ones and twos. I can safely say that Baltimore hipsters could give our Williamsburgians a run for their money. Many a dancer was left in the dust, sipping Summer Ale as their consolation, as number 11 shimmied his way to the top securing himself a roundtrip ticket to New York to compete in the Soul Clap and Dance-off Finale. Follow me on vine to catch a glimpse of those dancing skills and some super duper outfits.

I knew Baltimore had some great restaurants but I was in for a treat at Chaos Cooking when I found out it was hosted by the executive chef of Moonshine Tavern. John and his lovely lady had a roof deck that overlooked the stadium with the harbor in the distance and a kitchen fully equipped to handle the chaos that ensued. Chefs and amateurs alike doled out delicious dishes and john made racks of lamb with parsnip puree and a rich demi-glace that left us all fighting over the last chops. We sipped Brooklyn and broke bread with new friends until late in the evening.

Saturday was the highlight of my trip as I headed over to the 15th Annual Kinetic Sculpture Race, one of the wildest events I have ever seen. Riders in crazy outfits took to the streets in giant whimsically constructed vehicles for a 13 mile race combining water, mud, hills and other obstacles. I watched these crazy creations hit the water then headed for The Wine Source for a cheese and beer pairing.

The Cylburn Mansion could have been a set from the Adams Family with the beautiful Nuit Blanche installation casting ghost like shadows on the walls. Instead it became our Slow Supper space. Tucked away in the Arboretum the Cylburn estate is a city landmark that inspired a meal rich in Baltimore history. Cyrus, Aja and I prepared a menu paying homage to the local bounty of Baltimore and the surrounding area. As the band played, and representatives from Slow Food Baltimore, the center for a livable future spoke, glasses clinked, and lights flickered in this old mansion a midst the background of beautiful Japanese maple trees, we almost forgot we were in a bustling city. Needless to say, it was a charming way to end our BmoreMASH.