As a unique brewery based out of Portland, Maine, it was only a matter of time until Allagash Brewing Company released a cookbook that highlighted the complexity and versatility of their beers. The book, inspired by chef James Simpkins‘ culinary travels and photographed by Brian Smestad, is a brand new way for food and beer lovers to celebrate both obsessions in the comfort of their own kitchens.
Fortunately for those who dwell in the City of Brotherly Love, the release of this highly anticipated collection of recipes is taking place on Philadelphia’s turf TONIGHT, November 13th, at Pub & Kitchen. The event, unfolding from 7 to 9 p.m., will feature Allagash’s Rob Tod and Chef Jonathan Adams presenting two food and beer pairings (smoked pork loin and fried oysters) as well as four Allagash beers: White, Hugh Malone, Smoke & Beards, and Fluxus ’12.
Be sure to clear your schedule and round up a partner for this delicious debut. You won’t regret it!
