ST. LOUIS PARK, Minn. -- Figlio in St. Louis Park is teaming up with local brewers this summer for monthly beer tastings that will end with the Fall Beer Fest event in October.
Monthly tastings will begin May 30th and will feature a different local brewer each month along with food pairings from Figlio Executive Chef J.P. Samuelson. Brewers to be featured include Summit Brewing Co., Fulton Brewing Co., Indeed Brewing Co, Excelsior Brewing Co., and Lucid Brewing Co.
Ticket prices range from $50 for a single event to $275 for a season pass to all events.
Dates with featured brewer are listed below:
- May 30th Summit Brewing Co.
- June 20th Excelsior Brewing Co.
- July 18th Fulton Brewing Co.
- August 15th Lucid Brewing Co.
- September 19th Indeed Brewing Co.
- October 17th Fall Beer Fest (all vendors will be returning for Revenge of the Brewers!)
Events will take place from 6:30 p.m. to 8:30 p.m. at Figlio located at The West End Shops in St. Louis Park. For more information and to purchase ticket please visit Figlio's website.
Here's a preview recipe for the upcoming events:
Saga Tacos (soft tacos filled with saga beer braised pork shoulder, tomatillo and pico de gallo):
- 6 # of bone-in pork shoulder
- 4 oz. of kosher salt
- 2 oz. of sugar
- 2 ½ Tbsp. of chopped garlic
- 2 Tbsp. of Toasted Cumin
- 2 Tbsp. of Toasted Coriander
- ½ of jalapeno-chopped & seeded
- 1 serrano pepper- chopped w/seeds
- 1 lime-zested
Mix all ingredients thoroughly and rub generously on the pork shoulder. Place on a stainless wire rack on a sheet pan and cure for 18 hours in the refrigerator. The next day remove from the refrigerator and take the chill off for 30 minutes while you chop 3 yellow onions, cut one bulb of garlic in half and get 2 quarts of water and 2 quarts of saga beer. You will want to get an oven proof braising pot with a lid of aluminum foil ready and then turn on the oven to 350 degrees. Place the pot over a low to medium flame on the stove top and allow to get heated. Place just enough canola oil in the pan so the pork won't stick and once it's hot enough to sear place pork in pan. Allow to brown over medium to high heat without scorching and then turn the pork over to the other side and repeat trying to get nice even brown coloring. Now add the onions and garlic around the outside of the pork in the pan. If you haven't rendered enough fat from the pork don't be afraid to add a little more oil or even a little butter. Allow onions and garlic to brown and then deglaze the pan with the beer and water right before they are going to stick. You want to get a little color on the onions. Allow the liquid to come to a boil and then turn heat off. The liquid should almost cover the pork shoulder. Add a bay leaf and then put the lid on the pot or cover with aluminum foil and place in the oven preferably without convection. Braise for about 3-4 hours until it is falling off the bone. Check it after about two hours and turn the pot around in the oven. It should fall off the bone and be easy to shred. If you have time to let the pork cool down in the liquid and then reheat the next day it will have developed even more flavor but it is ready to be eaten right away. If you do let cool down in the liquid then refrigerate overnight and reheat the next day then shred into taco meat and reserve a little of the liquid to keep the pork moist but not wet.
Pico de Gallo:
- 4 Tomato-seeded and fine dice
- ½ White onion-fine dice
- 1 ½ Serrano Chiles-seeded and fine dice
- 1 Lime-juiced
- 1 T. Cilantro-chopped
- ½ English Cucumber-peeled and fine dice
- ½ Green Pepper-seeded and fine dice
- Kosher salt to taste but tomato and cucumber need a lot of salt!
Mix all ingredients in non-reactive mixing bowl and let sit for 5 minutes and it is ready to go. Can be kept in the refrigerator for up to three days and is great in tacos, chicken and fish.
To assemble the tacos:
- A dozen or so 6 inch flour or corn tortillas
- 2-3 limes-sliced
- Fresh cilantro
- 2 cups or so of the beer braised pork-shredded
- 1 cup of the pico del gallo
- Fresh Serrano or jalapeno-thinly sliced(optional)
- 6 tomatillos-fine dice(season with salt)
Warm the tortillas in the oven or in a cast iron pan on the stove top. You can do them ahead of time and then wrap in a clean kitchen towel to keep warm. Have all the ingredients set up like an assembly line....then take a warm taco shell and fill with shredded pork, top with a little pico de gallo and diced tomatillo, finish with fresh cilantro, chilies and a squeeze of lime. A great way to serve for a party is to have a buffet table set up and let people build their own.
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