• 12 - 4oz Medallions of Pork Tenderloin
• 3 Tbs. Butter
• 3 Tbs. Extra Virgin Olive Oil & 1 Cup for Frying
• 2 Tsp. chopped + 12 leaves Fresh Sage for Frying
• 1 Tbs. Honey
• 20 oz. Allagash Curieux Beer
• 3 Small Granny Smith Apples
• 2 Tbs. + ¼ Tsp. Salt
• 1 Tbs. + ¼ Tsp. Pepper

1. Chop 2 of the apples into ¼ inch thick pieces.
   
   
2. Chop the sage finely.
   
   
3. Season the tenderloins with 2 tbs. Salt and 1 tbs. pepper.
   
   
4. In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Remove from the pan and let them rest on a tray lined with a paper towel.
   
   
5. Using the same pan add 1 Tbs. of butter and melt. Add the apples and cook until soft. Then add the honey and continue to cook for 1 minute.
   
   
6. Carefully add the beer and cook for 3-5 minutes or until it has reduced by half and thickened.
   
   
7. Add the fresh sage and remaining butter. Season to taste with salt and pepper.
   
   
8. Heat 1 cup EVOO in a small sauté pan to 350 F. Drop 12 sage leaves into oil one at a time for 20 seconds each and remove immediately. Place on paper towels and reserve.
   
   
9. To serve place the medallion in the middle of the plate and pour the sauce around the medallion. Garnish the top of each medallion with fried sage leaves.
   
   

• 2 small trays
• 1 Cutting board
• 2 Large Saute pan
• 1 8 in. Saute pan
• 1 Spatula
• 2 Sheet trays
• ½ size Rack
• 1 Metal Sauce Spoon
• 6 Plates for Serving

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• 3 bottles of Allagash Curieux Beer (750 ml each)
• 6 Anjou Pears
• 1 fl oz Brandy
• 5 oz Butter
• 5 oz Brown Sugar
• 2 oz Honey
• 4 Coffee Beans
• 2 Sprigs of Cinnamon Sticks
• 12 Pink Peppercorns
• 7 oz White Chocolate
• 2 oz Cornstarch
• 30 Raspberries

1. Peel and cut Pears in half and take out seeds.
   
   
2. In rondeaux add butter and pears.
   
   
3. Deglaze with brandy.
   
   
4. Add beer.
   
   
5. Add sugar, honey, coffee beans, pink peppercorns and cinnamon sticks. Cook pears until tender.
   
   
6. Take out pears reserve and drain beer in to a sauce pot.
   
   
7. Add white chocolate to sauce, add cornstarch gradually until sauce thickens.
   
   
8. Pat dry the pears, in large sauté pan sear the cut face of pears with butter.
   
   
9. Saute the raspberries in same sauté pan used to sear the pears with butter and reserve.
   
   
10. Plate by arranging one pear on top of the other and bathing with sauce, décor with sauted raspberries.
    
    

• 1 cutting board
• 1 mixing bowl
• 1 medium whisk
• 1 Rondeaux
• 1 medium sauce pot
• 1 large sauté pan
• 1 spatula
• 1 small tray
• 6 soup plates with large edge

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• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 3 large yellow onions, thinly sliced
• 2 tablespoons light brown sugar
• ¼ teaspoon kosher salt
• 1 cup Allagash Curieux

• ¼ cup unsalted butter
• ½ cup minced onion
• 2 teaspoons minced garlic
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons chili powder
• ½ teaspoon red pepper flakes
• ¾ cup Allagash Curieux
• ¾ cup water
• ½ cup cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons molasses
• ¼ cup tomato paste

• 1.5 lbs. 85% lean ground beef
• ¼ cup Allagash Curieux
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

• 12 slices Applewood Smoked bacon
• Canola oil for brushing the grill
• 12 mini brioche rolls, approximately 2 ½-3-inches in diameter, split
• 4 oz. Danish blue cheese

1. Preheat a gas grill to medium high heat. Preheat an oven to 400 degrees.
2. To make the Curieux caramelized onions, heat the canola oil and butter in a large sauté pan over medium heat. Add the sliced onions and stir to coat with the fat. Cook 10 minutes until onions are slightly softened, stirring occasionally. Add the brown sugar and salt and continue to cook, stirring occasionally, another 10 minutes or until the onions start to develop some golden color. Add the Allagash Curieux and simmer the onions another 20-25 minutes until onions are softened and golden. Add more Curieux if the onions are getting too dry.
   
   
3. While the onions are cooking, make the Allagash glaze. Heat the butter in a medium saucepan over medium heat. Add the minced onions and garlic and cook until softened. Stir in the salt, paprika, chili powder, and red pepper flakes. Cook another 1-2 minutes. Add the Allagash Curieux, water, cider vinegar, brown sugar, and Worcestershire sauce and bring to a simmer. Whisk in the molasses and tomato paste. Simmer until sauce is thickened, approximately 15 minutes. Taste and adjust seasoning. Keep warm.
   
   
4. To make the patties, combine the ground beef with the Allagash Curieux, salt, and pepper, being careful not to overwork the meat. Form into 12 small patties, making a slight indentation in the center so that the patties cook evenly. Cover and set aside.
   
   
5. To make the bacon, lay the bacon strips on a sheet pan in a single layer, slightly overlapping them. Bake in a 400 degree oven until cooked, 10-12 minutes. Remove from oven and drain on paper towels.
   
   
6. Brush the grill with oil. Add the patties and cook approximately 3 minutes on each side, basting often with the Allagash glaze until the desired doneness is reached. Remove patties from the grill and continue to baste with the sauce.
   
   
7. While patties are cooking, toast the brioche rolls lightly on a sheet pan in the oven (or on the grill).
   
   
8. To assemble the burgers, place each patty on a roll bottom. Top with a piece of bacon, a mound of caramelized onions, and some crumbled blue cheese. Spread some of the Allagash glaze on each roll top. Add tops and serve with a bottle of Allagash Curieux.
   
   

• Cutting board
• Large sauté pan
• Heat resistant spatula
• Medium saucepan
• Heat resistant spoon
• Measuring cups
• Measuring spoons
• Large stainless steel bowl
• Plastic wrap
• 2 Sheet pans
• Paper towels
• Grill brush
• Side towels
• Large platter for serving

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