Beer Obsessed: Beer and Brewing Journal

At the National Homebrewing Conference Awards dinner, I had the pleasure of shooting some pics of Homebrew Chef Sean Paxton in the kitchen preparing the dinner. The idea to do this all started with the question, “how do you feed 1000 people? and how do you do it as well as Sean Paxton?”. Technically it was 930ish people but if you look at the shot of the tables below, it doesn’t matter. This is a daunting task.
When I met Sean in the kitchen he was his relaxed, jovial self as usual. Much of the hard work was done and it was a matter of watching the staff, offering any sought after advice, and consults with Sheraton Executive Chef Chad and others. You can tell it takes a tight, well coordinated team to do this and it started with mutual respect for each other. Everyone definitely got along well in the kitchen.
Thank you to Sean for the opportunity to shot some photos of you in action!
Check the photos below and don’t forget to click on them for a higher res version:

A lot of work ahead of them but the staff at the Sheraton filled and emptied tables of food quite smoothly.

The one and only Sean Paxton.

Fresh walleye caught by John Maier, Brewmaster for Rogue Brewing Co. He snagged the fish while he was out in Minnesota for the convention.

Sheraton Executive Chef Chad has a quick discussion about one of the dishes.

Veggies!

Examining the temperature of one of the dishes.

Executive Chef Chad overseeing some of the food plating

Probably a sign that I need to get out of the kitchen.

Sean Paxton and Sheraton Executive Chef Chad……the job is done. Time to eat. Nice work!

Last Friday night was club night at the NHC convention in Minnesota. The event featured over 40 different homebrew clubs that spanned the 48 states. The majority were clubs in and around the midwest and none of these people dissappointed. From the great themes, to the jovial crowd, the food that was available, and to the massive amount of homebrew. One club in particular, correct me if I’m wrong, but I believe it was the Iowa’s Hombrewers Union, brought over 60 kegs to this event. Even if you averaged 10 kegs per club, you are still talking hundreds of kegs. I would love to hear the actual final numbers on this as I’m sure they are impressive.
With all of that, club night is a bit daunting but his year I did multiple laps around the room, trying to pick up what I missed on the last lap. I was constantly entertained from start till finish. The photo above is a basic idea of what you are up against, a decent size list of brews cross quite a range of styles. Let’s check out the pics (click on them for bigger versions):

The crowed near the beginning of the event. There usually a nice amount of room to move around.

Food options at one booth…making sure that your stomach stays topped off.

Most clubs had very professional taps, again showing the quality that everyone puts into the event.

More food. This time it was chili dogs.

Of course the Brewing Network was there doing what they do best: entertaining, building community, and getting the word out.

Self serve jockey boxes at the Iowa Brewers Union area.

More snacks….

Iowa Homebrewers Union taking the prize (the urinal tap) for bringing the most kegs to the event….over 60 kegs. A new record I believe.

The victory parade and of course you should hook it up and put a beer on! (below).