Tag Archives: Nicklepoint Brewing

King’s Authentic Philly at Nickelpoint Brewing

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UnknownIn my continuing series of pairing food trucks with local breweries, I have chosen to sample King’s Authentic Philly with Nickelpoint Brewing Company. As random as some of these pairings might seem, I selected this one because the Traveler had met Nicklepoint’s co-owner, Shaluka Perera, at a recent Competition Dining Event the previous week, where Nicklepoint Brewing exhibited several of its crafted beers for those fortunate enough to attend. Shaluka seemed eager to grant us at Triangle Street Eats, unadulterated access to his establishment, for the purposes of this informative write-up.

The name ‘Nickelpoint’ loans itself for the nearby neighborhood of Five Points, to which it is located at 506 Pershing Rd, Raleigh. This location provided Nickelpoint with a convenient location for nearby residents, as well as opportunity to grow and expand. They are currently a 20-barrel microbrewery. Bruce Corregan, Nickelpoint’s other co-owner and brew master, told us about how they plan on developing a canning operation in the foreseeable future. He also express that he would be developing new and original brews for thirsty patrons to enjoy – pushing the envelope of creativity and diversity as it relates to brewing.

One of the more interesting aspects I found of Nickelpoint was that Bruce’s son, Braeden, was working to develop soft drinks – currently root beer and an orange-cream soda – to offer to patrons as well. Belle and I sampled these, and found them to be unique and outstanding. I hope that young Braeden continues to develop original flavors for Nickelpoint’s growing fans and followers.

Unknown-1After looking over the food trucks that frequent Nickelpoint, I had decided that King’s Authentic Philly would be my choice of fare for this pairing. Especially when you consider that I had yet to experience their spin on this remarkable sandwich, which is a Philly staple. Once I had made my pairing, and tweeted-out about my next adventure, I got an immediate response from King’s Authentic Philly to pair Nickelpoint’s Vienna Lager, with their Smokin’ Joe Frazier. The pairing of a hearty, handcrafted lager and a rendition of a classic Philly Cheesesteak sandwich with jalapeño peppers and Pepper Jack Cheese? It was like they knew me – how perceptive! We met the owners of King’s Authentic Philly, John and Barbra Kingston, and found them to be dedicated and friendly, with a passion for food in general, and obsessed with all things Philly…especially cheesesteak!

Belle sampled the ‘Philly’ a more traditional version of the classic Philly, with Provolone cheese. The sandwiches were outstanding, with ample heat from the jalapeño peppers and pepper jack cheese for my Caribbean-based palate, which I extinguished between bites with the Vienna Lager. This experience was warm and friendly. You can enjoy Kings Authentic Philly for every first and third Wednesday at Nickelpoint Brewing for yourself.

I feel that I should mention that there are a few events scheduled for Nickelpoint Brewery that involve beer pairing. The first, celebrating NC Beer Month, will be hosted by Manna, another food truck that frequents Nickelpoint’s establishment. This event will be held on April 6th, from 7 to 9pm. Go here to get more information and tickets. Also, Nickelpoint has bruce_smplanned a beer pairing with Midtown Grille for sometime in April as well, but as of posting, the details have not been made available. Stay Hungry My Friends…Badboy.

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Trial By Fire: Battle – Benjamin vs. Ryan

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logo2How it works: Paying guests get to sample each course in a blind tasting alongside a panel of culinary and celebrity judges in a series of 15 dinner competitions hosted in the four regions of the state. Each evening, two restaurants “battle” it out side-by-side in a single elimination format. Guests savor a six-course menu (three dishes from each chef without knowing whose food they’re tasting) created around a “secret” ingredient. For almost all series, the secret ingredient will come from a North Carolina source. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses Diners, alongside culinary and guest judges, will rate each dish and determine who moves to the next round and who goes home. Quarter Final Round – both chefs have competed and won in the first round of competition.

Contestants: Chef Benjamin Harris from the Midtown Grill and Chef Ryan Conklin CEC from Rex Healthcare At stake is a grand prize of $2,500 and a coveted red chef jacket.

Location: Fire in the Triangle takes place in Raleigh, at 1705 Prime, E Millbrook.

Secret Ingredient #1: Chestnut Flour

High Rock Farm is currently the largest chestnut orchard in the mid-Atlantic. With over five hundred chestnut trees High Rock Farm produces about 26,000 pounds a year of chestnuts. Harvesting happens between September and October. This is done by picking up the chestnuts by hand every day.  Once in the barn the chestnuts go through a cleaning and sorting process which removes the unwanted debris from the nuts as well as any weevil eggs. After the nuts are sorted into various sizes the chestnuts are then stored in cold storage before they are shipped off to market. Some of the chestnuts are dried and are sold as kernels. These can be re-hydrated and then used in a wide range of foods and assorted dishes. Many of the nuts are dried and grounded into gluten free flour and sold at market. Since the chestnut is naturally gluten free the flour remains gluten free since it is grounded chestnuts with no additives.

Secret Ingredient #2: Certified Angus Beef

In 1981, Joe and his wife, Robin, began Back Creek in Mt. Ulla, N.C. He says they wanted something they could do together – and the decision to raise Angus cattle is one he’s never regretted.

Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But the Certified Angus Beef ® brand? It’s on an entirely different level. It defines the standard by which all beef is measured. No shortcuts and with a virtual obsession with flavor and juiciness.

Topo Distillery and the North Carolina Beer Guys supplied drinks. I loved my spicy Bloody Mary again last night. While we were waiting a basket of bread supplied by La Farm Bakery was placed on our table.

Table 4, my favorite table, consisted of Gwynn a psychology professor from Meredith College, her husband Brad a manager at SAS, Alison and Justin psychologists. (It is a small world Justin was from a dairy farm turned cattle ranch from upstate NYC close to where my Father’s came from.) Erin, Matt and Rebecca. These couples have been experimenting with food by hosting a supper club monthly.

Shaluka Perera co-founder of Nicklepoint Brewing; Shaluka also works at IBM. His partner Bruce Corregan, also a former IBM employee was not able to attend. They are pleased with their rapid rise in the microbrewery in the Triangle region, providing Strong Scotch Ale or Nickelpoint English IPA for the nights beer drinking pleasure.

Nickelpoint Brewing Co.® is a craft microbrewery located in Five Points neighborhood north of Raleigh, North Carolina offering classic European style ales. It is a family and dog friendly establishment. It was nice making a new friend. Located at 506 Pershing Road in Raleigh, NC 27608

First Course: Dashi: Black Garlic, Homemade High Rock Farm Chestnut Flour Pasta Braised CertAngusBeef Tri-Tip, Smoked Fennel Kimchi prepared by Chef Harris; receiving a score of 27.21

Second Course: Latin Braised CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour-Crusted Butternut Squash Guacamole, Perry Lowe Orchards Pink Lady Apple-Fennell-Radish Salad prepared by Chef Conklin; receiving a score of 29.82

Third Course: Carpetbagger: High Rock Farm Chestnut Flour-Fried Virginia Oyster, Grilled Tri-Tip, Benton’s Bacon Emulsion, Goat Lady Dairy Chevre goat cheese Polenta, Foy Farms Radish Sprout and Harissa prepared by Chef Harris; receiving a score of 30.49

Fourth Course: Seared @CertAngusBeef Tri-Tip: High Rock Farm Chestnut Flour & Cocoa Crust, Smokey Red Chimichurri, Scott Farms Sweet Potato-Bacon-Farro Salad, Avocado Purée and Foy Farms Radish Sprouts prepared by Chef Conklin; with a score of 28.18

Fifth Course: Buttermilk Cake: Meringue, Carbonated-Pickled North Carolina Blueberries, Chestnut Flour Crumble and White Chocolate Cream prepared by Chef Harris; with a score of 27.87

Sixth Course: Free Form Cobbler: Perry Lowe Orchards Caemo Apple- Chestnut Flour-Foie Gras Cobbler, White Chocolate Semi Freddo and Butter Pecan Syrup prepared by Chef Conklin; with a score of 29.71

The winner was Chef Ryan Conklin CEC of Rex Healthcare with a score of 29.23 over Chef Benjamin Harris with a score of 28.52. It was a battle to the end, who both chefs preparing an outstanding culinary experience.

The talk at our table was questioning how a Hospital Chef could be competing in Trial by Fire. After learning Chef Conklin had been a chef at the Four Seasons in NYC, we quickly were made aware of Chef Conklin’s abilities and why he is helping to change hospital dining along with the other Blackhat Chefs.

A special mention to Felicia Perry, for all the tweets and retweet. Trish W @tdub_hokie, who I met and enjoyed her tweets, as well as making a new friend. Also, a shout-out to the elusive Triangle Explorer, who I finally had the opportunity to met. Now that we have met, I hope to speak with you at other events.

I have my ticket to attend the battle on Feb. 17 to see Chef Spencer of the Weathervane battle with Chef Brandon Stark of Michael’s Seafood Restaurant.

mary_smUntil next time – The Traveler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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