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IPA dip steals the show at Beer Fest Beatdown

I understand the IPA Onion Dip stole the show at Saturday's Beer Fest Beatdown at the Sears Centre Arena in Hoffman Estates.

The "Tap Chef" portion of the event, co-sponsored by the Daily Herald, offered live cooking demonstrations by Chef Massimo Gaffo and Chef Michael Kubalewski, both corporate chefs for research and development with Ala Carte Entertainment. Both were instrumental in the opening of the group's two newest restaurants, Moretti's and Sweet Caroline's in Hoffman Estates.

Together they created four recipes incorporating a featured craft beer at the event. The chefs engaged the audience and passed out sample bites. Here's where the whole stealing the show comes in. The crowd clamored for a recipe for the IPA Onion Dip, and people wanted to know where they could find it on a menu.

Not originally part of any restaurant offering, the IPA Onion Dip was such a huge success, Ala Carte Entertainment will be adding this as an Ala Carte Signature Item to all its menus in 2016. Because I couldn't wait, you'll find the recipe here. You can find the recipes for the other standouts - Beer Cheese Risotto with Bacon, Lager-Steamed Mussels and Beer Infused Italian Sausage & Peppers - at dailyherald.com/lifestyle/food.

For other parts of the event, attendees were offered a tasting menu of more than 100 craft beers and ciders from more than 40 breweries, specialty food items, a chance to meet WWE legends and watch Lucha Libre wrestling.

For more information visit: www.BeerFestChicago.com or www.searscentre.com.

Speaking of beer

The Morton Arboretum introduced Arbor Oak Amber Ale, its first namesake beer. Brewed in partnership with Chicago's Lake Effect Brewing Company using oak from the arboretum's grounds and Wisconsin special-roast malts, the new beer is a blend of seasonal flavors. It's available exclusively at the arboretum's Ginkgo Café and Restaurant through April 2016. Three months in the making, the craft beer balances malt complexity with just enough hops for a citrus-spice finish. Brewing the beer with oak delivers a hint of warm vanilla.

Primarily known for their beauty and their contributions to the environment, oaks have a long history in winemaking and, more recently, brewing, because of the flavor they impart. To craft Arbor Oak Amber Ale, chips from the arboretum's oak trees were added at the end of fermentation and aged in the beer for two weeks.

"Oak trees are of special interest to the arboretum; in fact, The Morton Arboretum has the most significant collection of oaks at any botanic garden worldwide," said Anna Cosner, director of retail and events at the arboretum, in a statement. "We're thrilled to introduce a beer with such strong ties to the trees we work for and love."

"The oak from the arboretum gives the English-style amber ale a great depth of flavor and an added layer of complexity that's unique to our current lineup of beers," said Clint Bautz, co-founder of Lake Effect Brewing Co.

The Morton Arboretum and Lake Effect Brewing Co. are currently collaborating on another beer variety, to be introduced in spring 2016. For more about Morton Arboretum, and a schedule for the holiday lights show, visit mortonarb.org. For more about Lake Effect Brewing Company, visit lakeeffectbrewing.com.

• Contact Food Editor Susan Stark at sstark@dailyherald.com or (847) 427-4586. Be her friend on Facebook.com/Susan Stark DailyHerald or follow her on Twitter.

Beer Infused Italian Sausage & Peppers

Lager-Steamed Mussels

IPA Bacon Onion Dip

Beer Cheese Risotto with Bacon

Arbor Oak Amber Ale
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