Executive Chef Johnny Sheehan of New World Tavern, a 60-seat restaurant in Plymouth, MA, took Ommegang's top prize in its Boston segment this month with a striped bass sashimi with a Thai-style curry using spices that mimicked the spices in Ommegang's Hennepin beer, a Belgian-style farmhouse saison, golden and yeasty with coriander, ginger and grains of paradise, he says.
Sheehan also took pineapple and soaked it in the beer with spices for a "textured element" on the plate. He took that liquid and used it to create a syrup to candy cashews.
He was, he says, "up against steep competition - Jeff Howe from Teatro, Julie Cutting from Cure, Alexis Jenkins, Foundry on Elm, Kyle Stamps of Coda Bar & Kitchen and Brian Reyelt of Franklin Cafe.
The winner of the August event will receive receive a spotlight position on the SAVEUR Tastemakers™ chef advisory board, a spotlight in SAVEUR Magazine & StarChefs.com editorial, a showcase with Brewery Ommegang at the StarChefs.com International Chefs Congress and a showcase station with Brewery Ommegang at the SAVEUR Summer BBQ, both in New York.
Sheehan notes that he often cooks with beer in the restuarant when it "takes the dish in the right direction." Craft beers play a large role on the beer list with 32 draft and 110 borrled options.