Blue Point Brewing Company is proud to announce two new projects – a consumer event series and collaboration brews featuring three, wildly talented chefs known for their prowess with seafood and doggedness. Chef Hugue Dufour of M. Wells Steakhouse in Long Island City, Chef Michael Serpa of SELECT Oyster Bar in Boston, and Chef Paula DaSilva of 3030 Ocean in Fort Lauderdale are set to collaborate and launch beers with Blue Point later this year.
Blue Point is Long Island’s longest-running microbrewery. Rooted on the south shore of Long Island near the home of the world-famous Blue Point Oysters, the brewery now brings together great beer with exciting and creative seafood experts. It’s no secret that Blue Point beers are brewed for seafood. They are complex, well-balanced and brewed to cleanse the palate in an inviting way. “We’ve always been about the real side of life at the shore. We know what we want and enjoying good beer and platters of fresh oysters on the water with friends is what it’s about on the Island,” says Mark Burford, co-founder of Blue Point.
More about the chefs:
• Hugue Dufour, chef and co-owner of M.Wells Steakhouse in New York, holds a well-respected reputation for defying convention and dishing-out distinct grand-mere (country-style) cuisine. He draws much of his culinary inspiration from his early years growing up on a farm in Quebec. This is showcased in Hugue’s inventive seafood and shellfish dishes, including his signature oyster bolognese. Those who pull up a chair inside his rustic and homey restaurant in Long Island City can expect an outrageously delicious experience.
• Michael Serpa, chef and owner of the newly opened SELECT Oyster Bar in Boston, built a deep passion for preparing seafood while living and working along the New England coast. Michael became a culinary standout as the executive chef at Boston’s iconic Neptune Oyster restaurant before moving on to open SELECT in early 2015. “The restaurant industry is built by passionate people doing what they love. The opportunity to work with Blue Point Brewing is great for me. They are passionate about what they do, produce a great product, and are focused on making sure the Blue Point experience shows in the beer they make,” says Serpa.
• Paula DaSilva, executive chef of 3030 Ocean in Fort Lauderdale, demonstrates remarkable talent for executing imaginative, farm-to-fork dishes that highlight the flavors of South Florida’s local ingredients. The Brazilian native is also known for impressing professionals and foodies nationwide with her appearance on season five of FOX’s reality cooking show Hell’s Kitchen. “I’m a big fan of craft beers, so this was a natural fit for me,” explains DaSilva. “I’m also always searching for new ways to experiment in the kitchen, and after being introduced to Blue Point I was inspired by the different flavors, especially in the White IPA, to create some enticing new dishes.”
Each chef genuinely enjoys the complexity of Blue Point beers and further reinforcing their premium brewed-for-seafood qualities by whipping-up adventurous pairings. The chefs plan to work with Blue Point’s brewers to create their own specialty beers and participate as educators for seafood festivals and Blue Point beer pairing dinners.
Beer lovers can expect to get a taste when the chefs take part in seafood festivals and other consumer events as educators, including Blue Point’s Toasted Tour, along the east coast throughout 2015. Watch for a Toasted Tour to take over a port in your area, beginning with Long Island on June 18 – 20. Find details here.
Blue Point is also adding to its portfolio as demand for its beers increases. Its diverse selection includes more than 20 craft beers. They are all brewed with the company’s commitment to only using the highest-quality ingredients. The beers range from Blue Point’s flagship Toasted Lager to limited releases such as Sour Cherry Imperial Stout and its No Apologies Double IPA. Check out its extensive offerings and availability on Blue Point’s website.
