facebook twitter linked_in instagram

At the Zythos Beer Festival in Leuven (22nd and 23rd of April 2017), the Omer Vander Ghinste Brewery will present a unique and one-time brew: Cuv...

In a joint communique with other Belgian culture ministers Flemish culture minister, Sven Gatz, a noted defender of our beer culture, welcomed the news:...

During the European Beer Star 2016 in Nuremberg, Tripel LeFort was chosen as the world’s best Triple...

In a continuously changing digital world, a website is still important. OMER. presents you a new website that displays perfectly ...

Omer Vander Ghinste brewery won 2 gold medals on the World Beer Awards! VanderGhinste Oud Bruin and OMER. Traditional Blond got elected as World's Best...

As a result of the increasing demand for the beers produced by Brouwerij Omer Vander Ghinste, two new foeders have been installed. Foeders are vertical oak...

On the recent European Beer Star Competition, Brasserie LeFort won a silver medal in the category: Belgian Style Strong Ale....

Tom Kelley is the general manager behind award-winning design firm IDEO and author of The Art of Innovation. In his book Tom Kelley...

The World Beer Awards is the most prestigious beer contest worldwide. After a gold medal for Kriek Max in 2011 and a silver medal for OMER. Traditional...

The Belgian Beer and Food Magazine brings stories of Belgian Breweries to the internatiol market! Discover their latest tribute to Brasserie LeFort

...

Last weekend the results of the World Beer Awards were announced. This is one of the most prestigious beer competitions worldwide....

You can read the complete article about the Bockor Brewery by downloading the PDF file in this news item.

...

Top 25 Beers 2012

The Top 25 Beers list is all about balance—the balance of countries, brands, styles, prices and...

In 2007, some Belgian Breweries founded the association "Belgian Family Brewers". To become a member of this association, breweries must follow...

A Foodpairing® Burger for Innovation leader Tom Kelley

10/11/2014

Tom Kelley is the general manager behind award-winning design firm IDEO and author of The Art of Innovation. In his book Tom Kelley states that “creativity is a mindset that anyone can cultivate, not a personality trait you either have or you don’t.” This mindset is of great value and of relevance to Foodpairing®. Through our Foodpairing® Inspiration Tool we try to cultivate and stimulate culinary creativity and help chefs to think-outside-the-box.

The Tom Kelley Burger : Pork Carnitas – Avocado – Mango – Tomato – Brie

We asked Tom Kelley to share his favorite ingredients with us: “I love the pulled pork meat that Latin America calls “carnitas”. I am a big fan of Brie cheeses, which you are very good in your part of the world. I also love mango, so some kind of mild mango salsa would be good. If that gives you enough ideas, go for it.” Based on his preferences and the Foodpairing® methodology we created a delicious burger.

Why does this combination of ingredients works so well? Seen on aroma-level, the crunchy pork carnitas with their roasted and melty flavors match well with the green and fruity aromas of the avocado, brie and mango. The chutney of mango and tomato adds a balanced acidic taste. The creamy texture of the guacamole and brie cheese goes along well with the crunchy meat and the fresh hints in mango.

The Tom Kelley Burger should be enjoyed with a LeFort Beer. The roasted, malty notes in the   in the beer of Brasserie LeFort link it with the pork carnitas and its floral notes pair with tomato.

The Tom Kelley Burger Recipe (6 persons) 

Ingredients

350 g pork carnitas
145 g avocado
6 g red wine vinegar
10 g yoghurt
1/2 lemon, juice
5 g coriander, chopped
40 g olive oil
50 g onion, brunoise
10 g sugar
20 g rice vinegar
120 g tomato, brunoise
80 g mango, brunoise
120 g Brie cheese
6 burger buns

Preparation method

Slowly cook the pork in bouillon until tender. Tear apart in little strings. Fry the meat in hot olive oil until it becomes crunchy. Season with pepper and salt.

Mix the avocado, red wine vinegar, yogurt, lemon juice, coriander and olive oil until you get a smooth guacamole.

For the Mango-Tomato chutney, braise the onions in olive oil. Add the sugar and continue braising for a brief moment until it becomes a sugar syrup. Add the rice vinegar and let it reduce. Add tomato and stir for one minute. Add the mango and reduce further. Season according to taste with pepper and salt, let cool.

Add a thick layer of guacamole on your burger bun, put some pork carnitas on top. Dress some mango-tomato chutney on top and finish off with two pieces of Brie cheese. Take a bite and enjoy your Tom Kelley Burger.