Tag Archives: jon myrick

Jon Myrick Recipe: Steamed Mussels with Leeks and Tomatoes

22 Apr

jon

Here’s a recipe from Proud Larry’s executive chef Jon Myrick that seems like it would be difficult until you see him make it and realize you can do it, too! Those at the Oxford Beer Fest saw it firsthand, and now you can try the recipe below. For the fest, Jon used Diamond Bear Southern Blonde for steaming his mussels, but feel free to experiment with any pale ale or lager.

Steamed Mussels with Leeks and Stewed Tomatoes

1 tbsp. butter
1 t. garlic
1/2 c. stewed tomatoes
1/4 c. leeks
1/8 c. parsley
salt and pepper, to taste
about 25 mussels
1/2 c. beer (Jon used Diamond Bear Southern Blonde at the Oxford Beer Fest)

Combine butter, garlic, tomatoes, leeks, parsley, salt and pepper in large sauté pan over medium-high heat. Once all are cooked through and combined, add mussels and beer and cover to steam. Mussels will be done when shells open (about 4 minutes).

Serves 2

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

April 20-21: Oxford Beer Festival

10 Apr

beer fest flyer

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

  • Online ticket sales are ending soon.
  • There are only 100 VIP tickets available per day.
  • Ticket prices increase by $10 at the door.
  • There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
  • There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

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