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Kellys Brewpub offers dinner pairing Bueno chile, beer

Kellys Brewpub is combining two New Mexico favorites – chile and craft beer – for a special dinner.

The Bueno Chile Beer Dinner on Thursday, Sept. 13, will feature five courses paired with Kellys Brewpub craft beers brewed by head brewer Dan Cavin and lead brewer Ben Lenetsky. Exective chef Bryan Romero is including Bueno red or green chile in each course.

A red chile caprese salad is one of several courses offered during a special Bueno Chile Beer Dinner on Sept. 13 at Kellys Brewpub.

“There are so many awesome things you can do with chile, especially in New Mexico,” Romero said. “It’s just easy for us to feature chile on a nice dish, and the ideas come pretty smoothly.”

Romero turned a common caprese salad into something extraordinary for the menu. A red chile caprese salad is the second course on the menu. It follows the first course of green chile toast, featuring green chile, a pineapple foam, and a toasted sourdough crostini.

Romero replaced the typical tomato with smoked watermelon in the caprese salad.

“We will do red chile balsamic pearls, so that is a fun dish,” Romero said of the salad. “We kind of took what we already know about a caprese and did our own interpretation and made it suitable for the Bueno dinner. We are using red chile and green chile, both from Bueno. I will use a traditional mozzarella and also fried Parmesan chips, so we have two contrasting white cheeses on that plate and fresh basil also.”

The salad will be accompanied by Kellys Common, which is described as an easy-drinking and flavorful “California Common” style ale that is brewed with a blend of pale, toasted and caramel malts, according to Kellys Brewpub tasting notes.

The third course features a unique posole entree made of red chile consommé, Kellys American Lager braised pork shoulder and fried hominy. It will be served with Kellys India Pale Ale, which is made with five varieties of hops to create citrus and pine notes for a “great aroma and finish with great flavor and clean bitterness,” according to the tasting notes.

The fourth course is a nice play on a “Christmas” style red and green chile dish. The “X-Mas” is a duck breast complemented with a green chile beurre blanc, red chile-steeped zucchini noodles and roasted beets.

“We will probably sous vide it to medium rare and do zucchini noodles that are air cooked in red chile,” Romero said. “It’s a cool little play with those flavors and combinations.”

The duck entree will be paired with Kellys Red Ale. The New Mexico-style red ale has notes of toast, brown sugar and toffee, with a bold tropical fruit aroma.

A dessert of red chile chocoflan concludes the evening. It will be served with Kellys Sleeping Dog stout, which is rich and full-bodied with roasted malts with notes of coffee and chocolate.

“It’s a Mexican flan,” Romero said. “The flan is the custard, you know, and it sits on top of the brownie. You have the flan and the bottom layer of the brownie, and we incorporate the red chile in with the chocolate, and we use the Sleeping Dog stout in place of any liquid for the brownie to give it that extra-flavor style for us.”

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