Chef Matthew Kelly of Mateo: Pairing Food with Beer
Our Durham Tour is coming up in a few weeks on Saturday, June 14. You’ll start off at Bull City Burger and Brewery in Durham and tour Triangle Brewing Company and Fullsteam. The tour is a great way to spend a Saturday afternoon learning about NC beer, sampling some delicious food and tasting new brews. In honor of the Bull City, Chef Matthew Kelly of Mateo Bar de Tapas has shared a recipe to pair with beer brewed by Fullsteam.
Mateo Bar de Tapas is the first solo venture from Chef Matthew Kelly of Vin Rouge, housed in the old Book Exchange building in the heart of downtown Durham. This popular restaurant features a menu blending the flavors of Spain with beloved ingredients and dishes of the South.
Chef Matthew has shared a recipe for a Romesco Sauce, which is a Catalan roasted vegetable and almond sauce that complements seafood, meats and vegetables. Mateo is currently serving Romesco Sauce with grilled baby vidalia onions, similar to “calçots,” a dish served in Catalonia in the spring. Beer is the drink of choice to pair with calçots and Chef Matthew specifically suggests Fullsteam’s El Toro. This beer is a true-to-style American Cream Ale, brewed with 100% North Carolina barley and corn.
3/4 cup spanish extra virgin olive oil
1 red bell pepper
10 cloves of garlic
1 vidalia or sweet onion
1/2 cup guajillo chile puree
1 cup toasted almonds
1/4 cup sherry vinegar
1 tbsp spanish paprika
Salt to taste
Heat oven to 350 degrees, toss vegetables in little olive oil and roast in the oven until soft and a little caramelized about 25 minutes. In a blender or food processor add the roasted vegetables with the remaining ingredients, puree and drizzle in the olive oil. Season with salt/sherry vinegar and add water/olive oil to thin out for the desired consistency.