1. Heat oven to 350 degrees
2. In a small microwave-proof bowl, combine butter with honey and microwave 30 seconds or until butter melts. Stir in peanuts.
3. Spread honeyed peanuts onto a sheet pan in a single layer and bake for 8-10 minutes until nicely brown.
4. Cool nuts, crush into pieces and set aside.

1. In small pot, heat beer on stove on medium-high heat until boil. Reduce heat and simmer about 10 minutes to reduce down to 3 to 4 ounces. Set aside to cool.
2. In medium bowl, combine egg yolks and honey. Gently whisk to combine.
3. In medium pot, combine cream, milk, sugar, and vanilla bean (if using extract, add vanilla to egg mixture) and bring to boil.
4. Whisk egg mixture while slowly pouring entire milk mixture into eggs. Return milk and egg mixture to pot and whisk constantly over low heat for one minute.
5. Remove from heat and strain into one-quart freezer-proof container.
6. Stir in reduced Allagash, cover surface with plastic wrap and refrigerate overnight.
7. Pour into ice cream mixer/machine and churn.
8. Halfway through freezing, add crushed peanuts, reserving 2 tablespoons.
9. Once frozen, serve a generous scoop of Allagash ice cream with pound cake.
10. Top both with Allagash glaze.

1. Boil 1 cup Allagash beer with 1 tablespoon honey and ¼ cup dark brown sugar until thick and syrupy.
2. Drizzle over ice cream and cake; top ice cream with reserved honey roasted peanuts.

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1. In rondeau, heat 2 quart peanut oil to frying point. Flash fry the dried chilies (no more than 10 seconds per side), and set aside. Fry 6 whole tortillas till crisp, and set on drying rack. Cut remaining tortillas into ¼" strips and fry to crisp, reserve for garnish.
2. Cut top and bottom from plum tomatoes and arrange in a single layer, with the fried, dried peppers in roasting pan. Add all the beer, and enough stock to cover tomatoes ¾ to the top. Place covered with foil over medium heat to braise. Check periodically, when flesh of tomatoes just soft, remove 6 tomatoes for garnish, braise remaining fruit until cooked through.
3. While tomatoes braise, heat 2 oz of the peanut oil and sauté onions, garlic, carrots, and 2 big pinches of salt allowing some color to develop. Add oregano, braised tomatoes and braising liquid, peppers, and braising liquid to pot. Reduce ¼. Crumble whole fried tortillas into pot. Puree with burr mixer till smooth, adjust consistency with remaining stock, salt to taste, allow flavors to cook together.
4. For garnish, roast jalapenos on stove top, remove skin, seeds, fine dice. Combine avocadoes, onions, tomato, jalapeno, 2 tablespoons of cilantro, lime juice, mustard, cumin, and salt to taste. Toss lightly.
5. Take garnish tomatoes, remove center with pairing knife. Place in center of bowl, fill with coarse guacamole, top with dollop of sour cream and cilantro sprig. Fill bowl with soup no higher than ½ up tomato (roughly 12 oz), crumble queso blanco on soup, sprinkle tortilla strips and coarse ground pepper for final presentation.
6. For final presentation: toss some sweet corn onto the soup toad texture and balance out the bitterness of the dried peppers.

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1. Using tomatoes that have seen their better days: slice in half and squeeze their water into a bowl with the horseradish. Stir together, then strain out tomato stuff and horseradish.
2. In an ice filled pint glass build the drink: add the vodka, seasoned tomato water, Allagash Curieux, Tabasco, Worcetershire, celery salt, pepper, mustard, lemon juice. Gently roll drink between pint glass and mixing tin to chill ingredients and marry flavors.
3. Garnish with some tasteful combination of lemons, limes, celery, olives, cucumbers, peeled horseradish root, tomato slices, etc.

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1. Roast poblano pepper. Peel and seed. Cut into small dice.
2. Season the venison with salt and pepper.
3. In a large dutch oven or a rondeau, sear the venison on all sides in the canola oil. Once the venison is well browned, remove and reserve.
4. Add the onion to the same pot and sauté until lightly browned. Add garlic and sauté briefly
5. Deglaze with 1 cup of the Allagash Curieux. Reduce by about half.
6. Add the rest of the Allagash, brown veal stock, and the remaining vegetables. Also add the cumin and the thyme.
7. Bring to a boil. Reduce to a simmer and cook for about 1 hour.
8. Adjust seasoning with salt and pepper. Garnish with parsley.

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1. Sweat leeks, onions, and celery.
2. Add garlic, sweat for 2 more minutes
3. Deglaze pan with white wine
4. Add Allagash Curieux, mussels, chorizos, and tomato concasse. Salt and pepper to taste, stir, cover and let cook for 5 minutes or until mussels open.
5. Once cooked remove mussels and chorizos. Strain sauce, return to pan. Bring sauce to boil and mount with butter. Season, add parsley and pour sauce over mussels.

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1. Prepare beer bread. Preheat oven to 375 degrees. Lightly grease a loaf pan. Combine all ingredients and mix well. Pour into pan and bake for 1 hour. Allow to cool completely.
2. Prepare stuffing. Cut cooled beer bread into cubes and toast in 275-degree oven until golden and crunchy. Reserve. Saute sausage, casing removed, over moderate heat until brown. Set aside, reserving drippings in pan. Add onions to the drippings and sauté until translucent. Add celery and sauté 3 more minutes. Add mushrooms, cherries, and pecans and cook 1 minute. Add bread cubes, chicken stock, and beer, and mix to combine well. Spread on sheet tray and cool completely.
3. Prepare basting sauce. Combine butter, beer, and stock in a saucepan over medium heat. Add chopped parsley, thyme, garlic, salt and pepper and reduce slightly. Reserve and keep warm.
4. Roast chicken. Preheat oven to 500 degrees. Season chicken inside and out and fill inner cavity with cooled stuffing. Slide cubed butter, parsley and thyme sprigs beneath skin beside breasts. Truss bird. Place bird, breast side down, on a roasting rack in a roasting pan. Roast for 20 minutes, basting periodically with warm basting sauce. Turn bird over, breast side up, and return to oven for 10 minutes. Lower oven heat to 350 degrees and continue roasting, basting periodically, until internal temperature reaches 175 degrees and juices run clear. Remove and allow to rest.
5. Prepare pan sauce. Pour chicken stock and garlic cloves into a saucepan. Cook over moderate-high heat to reduce by one-third. Add 2 tablespoons bourbon and reduce further. Finish with cubed butter and chopped parsley, swirling rapidly until incorporated. Discard garlic cloves.
6. Serve. Cut chicken into six portions and serve on individual plates atop a mound of stuffing, encircled by pan sauce.

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1. Grease a dome shaped silicone pan. Set aside.
2. Sprinkle gelatin over milk. Let stand until softened.
3. Heat heavy cream and sugar in a saucepan over moderate heat, stirring constantly, until sugar is dissolved. The mixture is ready when the thermometer reads approximately 155-160 degrees.
4. Add cream to milk/gelatin mixture. Stir until gelatin is dissolved.
5. Stir in Curieux and a pinch of salt.
6. Pour into oiled pan and chill until set, at least 8 hours.

1. In a saucepan combine milk, cardamom seeds and loose Chai tea. Simmer for approximately 10 minutes.
2. In a medium bowl, whisk egg yolks and sugar together until a ribbon-like effect forms when whisk is lifted.
3. Strain milk mixture to remove cardamom seeds and Chai tea.
4. Temper the eggs by adding a little of the milk to the bowl. Whisk until well combined. Add the egg, sugar, milk mixture to the remaining milk.
5. Return the mixture to the stove. Stir constantly over low heat until the mixture thickens to a sauce-like consistency.

1. Separate sauce in two halves. In one bowl place one drop of pink coloring in one bowl.
2. Spoon a generous amount of pink sauce onto clean plate. Coat entire bottom of plate.
3. Unmould Panna Cotta and place in the center of plate.
4. Place white half of sauce into a squeeze bottle. Place 11 drops around the Panna Cotta onto pink sauce.
5. Using a toothpick, swirl white sauce into pink to form a pattern.
6. Serve immediately.

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