Taste begins with chemistry. Esters, phenols, aldehydes, linear-terpenes, ketones, lactones, thiols, and a host of other compounds lock into olfactory receptors, sending electric pulses through the olfactory bulb and into the inner sanctums of the brain. On the tongue, a different set of chemicals stimulate sensations of bitter, sweet, sour, salty, and umami. These stimuli—smell … [ Read more]
A Brewmaster’s Guide to Thanksgiving Beer Pairings
November 25, 2015 by Leave a Comment
The turkey is in the fridge, the guest bedroom is clean, and the grocery list has been checked and double-checked. With the dinner menu set, it’s time to turn your attention to more important things: beer pairings to complement the bounty that is Thanksgiving dinner. While the spreads may vary from household to household, Thanksgiving … [ Read more]
Meeting of the minds: How brewers & chefs team to create one-of-a-kind beer dinners
November 18, 2015 by Leave a Comment
It’s just after lunch at Edina’s Pig & Fiddle and Summit head brewer Damian McConn is seated at the bar alongside Pig & Fiddle owner Mark Van Wie and executive chef Dylan Benkenstein. With samples of several Summit beers lined up in front of them and a lively, in-depth conversation about pairing options taking place, … [ Read more]
Farmhouse Ale-Braised Rabbit and Wild Acres Lemon Fried Chicken
March 31, 2014 by Leave a Comment
Farm to table recipes presented by Dinner on the Farm. Recipe by TJ Rawitzer The Tiny Diner and Farm is a little collaboration between farm and diner counter. We believe it’s the little things that count, so we create small-scale menu items with fruits and vegetables, filling people with good food while doing good stuff like … [ Read more]
Food Meets Beer: The Rabbit Hole
March 31, 2014 by Leave a Comment
Los Angeles transplant Thomas Kim has energized Midtown Global Market by giving Midwest staples a cheeky Korean glance. We get lost in decadent burgers and a carnitas cocktail as we tumble down The Rabbit Hole. Thomas Kim stands at the grill painting the flesh of a whole mackerel in a bright red glaze. It’s made … [ Read more]
Stout-Braised Chuck Roast, Big Wood Blue Cheesecake & Barleywine Fig Compote
December 4, 2013 by Leave a Comment
Dinner on the Farm presents its latest farm to table recipes. Recipe By Dan Parker Photos by Aaron Davidson The days are getting shorter, the nights colder, and while the long months of winter weather are just beginning, the holiday season brings great food, great beer, and most importantly, the great company of those we … [ Read more]
Wings and Beer
August 6, 2013 by Leave a Comment
Food Meets Beer: A Classic Pairing by John Garland of the Heavy Table The lowly chicken wing could be the most mistreated appetizer of them all. Let’s discuss the very nature of the meal, find some bars that give this classic the respect it deserves, and consider the right craft beers to wash those Buffalo … [ Read more]
