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Koch Ranches Plans a Pop-Up Feast

When North Carolina “Brew Chef” Tim Schaeffer contemplates the elements of a menu, he begins with the beer.

KochRanches_Logo-header“I’ll pop a beer, take a sip and start to think about what food will work with this,” Schafer says.

Koch Ranches owner Tony Koch sent Schaeffer a case of beer from 5 Stones Craft Brewery, one of the lines sold at the Koch Ranches Gourmet Country Store, 2114 Mannix Drive, and asked him to create a menu that would use grass-fed and finished beef, wild feral boar, chicken, goat and sheep raised on the Koch ranch.

Schaeffer’s pop-up dinner will be June 11, 6:30 to 9:30 p.m. at the Southwest School of Art, 300 Augusta St.

All of the meats used for this event are born and raised on feedlot-free Koch Ranches. They are hormone free, antibiotic free and grass and forage fed and finished. Produce used is organically farmed and high-fenced to prevent animals from contaminating the plants.

The evening begins with a cocktail reception and a display of Koch Ranches specialty meats and local cheeses. Other bites include:

Koch Ranches “Hawaiian”-Style Lamb Meatballs
Accented by a 5 Stone Brewery “Aloha Pina” beerbecue sauce and grilled pineapple

Koch Ranches Grilled Goat Kabobs
Seasoned with Moroccan spices and brushed with a minted pomegranate glaze

Koch Ranches “Back Rubbed” Beef on “Toast”
Grass-fed flat iron steak seasoned with coffee, cocoa and ancho, grilled, sliced and topped with ale caramelized sweet onions, Gorgonzola and beer balsamic glaze set on roasted garlic crostini

The dinner menu:

Chile Rellenos Especiales
Roasted Poblano chile filled with Koch Ranches wild boar chorizo, roasted corn and peppers, cactus and queso blanco plated with roasted chile salsa verde and red chile crema

Wild Mushroom “Cappuccino”
Wild mushroom soup topped with white truffle foam, “jerky dust” and parmesan croustade

Koch Ranch Lamb Bolognese
Tender lamb simmered in dark beer, red wine, Texas Black Gold Garlic, tomatoes and herbs served over cracked pepper pappardelle pasta and accented by aged goat cheese

Gourmet Lemoncello Sorbet

Koch Ranches Grass-Fed Beef Wellington
Grilled tenderloin wrapped in spinach and wild mushroom duxelle baked in puff pastry and accented by a green peppercorn cognac demi-glace and plated with herb roasted potato medley, ale roasted root vegetables and crispy leeks

An Assortment of Koch Ranches’ Sweets

Wine from Messina Hof will also be served. Tickets to this six-course event are $75 and can be purchased by calling 210-858-9795.




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