Twice a week for most of the summer, New Belgium Brewing is hosting virtual cooking classes with Austin chefs to raise money for the Southern Smoke Foundation, a non-profit that helps people in the service industry who have been affected by COVID-19.


Home Cookin’ for a Cause started in early May and continues through June 29, with classes taking place at 5 p.m. on on Mondays and Thursdays.


That’s when viewers can watch the video live and cook along using recipes posted each week on atxlovelocal.com/homecookin.


Many of the dishes use New Belgium beer, including 1554 and Fat Tire, which is what Olamaie chef Jules Stoddard uses in a ginger-spiced cookie that she’ll be demonstrating on June 18.


Viewers can buy the ingredients elsewhere or as a meal kit from the restaurants or at Salt & Time. The local food delivery company Snackshare will soon offer delivery of the kits, too.


The upcoming schedule is: Evan LeRoy of LeRoy and Lewis Barbecue on June 4, Gabe Erales of Comedor on June 8; Jake Maddux of The Brewer’s Table on June 11, Sarah McIntosh of Epicerie on June 15, Jules Stoddart of Olamaie on June 18, Fiore Tedesco of L’Oca d’Oro on June 22 and Daniel Brooks of Licha’s Cantina on June 25.


Fat Tire Ginger Cookies


Olamaie chef Jules Stoddart will be making these cookies during her virtual cooking class benefiting Southern Smoke. She says that this gingerbread-snickerdoodle hybrid gets its flavor from a beer molasses made with brown sugar, Fat Tire beer, lemon juice and cream of tartar. This recipe makes more molasses than you’ll need for one batch of cookies. Store the extra molasses in the refrigerator until needed again.


— Addie Broyles


For the beer molasses:


1 1/2 cup dark or light brown sugar


1/2 cup New Belgium Fat Tire beer


1/8 teaspoon cream of tartar


1 teaspoon lemon juice


For the cookies:


1 cup sugar


3/4 cup butter


1/4 cup beer molasses


1 teaspoon kosher salt


1/2 teaspoon ground cinnamon


1 tablespoon ground ginger


2 teaspoon baking soda


1 egg


2 1/4 cups all-purpose flour


For the beer molasses: In a medium saucepan over medium-high heat, combine sugar, beer, cream of tartar and lemon juice. Stir gently until the mixture reaches a boil, and once it boils, do not stir again.


Let the mixture boil and thicken for 1 minute, and then remove from heat. Let mixture cool completely before using it in the recipe. You will have more molasses than you’ll use in this recipe; store the rest in the fridge for another use or more cookies.


To make the cookies: Heat oven to 350 degrees.


Bring all of the remaining ingredients to room temperature before starting to mix the cookies


In a medium-size bowl, sift flour and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy using a spatula or the paddle attachment if using a stand mixer.


Add beer molasses, salt, cinnamon, ginger and baking soda with butter mixture and mix until combined. Add eggs and beat until mixture until combined, making sure you scrap the bottom of the bowl between adding additional ingredients.


Add sifted flour and mix gently until combined. Place cookie dough in a bowl and cover with plastic wrap


Let dough rest in the refrigerator for at least 1 hour, up to 24 hours.


Once the dough has rested, use a cookie scoop to evenly portion out cookies. Right before baking, roll cookies in granulated sugar and place evenly spaced on the baking sheet. Bake at 350 degrees for 6 minutes. Rotate the baking sheet and bake cookies for another 6 minutes.


— From Jules Stoddart, executive pastry chef at Olamaie


Grilled Flank Steak and Scallions with Local Goat Cheese


"I like this recipe because it’s really simple and highlights fresh ingredients prepared simply," LeRoy says.


2 wagyu flank steaks


8 ounces New Belgium American Haze IPA


1/4 cup extra virgin olive oil


2 tablespoons whole grain mustard


1/4 cup butter


2 bunches green onions


4 ounces goat cheese, such as Bee Tree Farm


In a plastic zip-top bag, marinate the steak in the beer, olive oil and mustard for two hours before cooking.


Light up a chimney full of charcoal and, after the coals are glowing orange, dump them in the grill in an offset pattern, which will allow one side of the grill to stay cooler.


Let the grate heat up for 5 to 10 minutes, and then grill the steak on both sides for about 4 minutes per side. After the flip, baste with a mixture of melted butter and reserved marinade. Be careful, flank steak cooks quickly!


Once the internal temperature reaches 125 to 130 degrees, remove the steak from the grill and rest for 5 to 10 minutes.


Grill the green onions for about three minutes until softened and lightly charred.


To plate, arrange the green onions on a long oblong plate. Slice the steak thinly against the grain and place on top of the green onions. Finish with dollops of goat cheese, steak juices and olive oil.


— From Evan LeRoy, chef/owner/pitmaster of LeRoy and Lewis


Correction: A cookie recipe in this story originally included the wrong amount of flour. You should use 2 1/4 cups flour to make the cookie dough.