The Beer Pantry, cooking at the intersection of beer and food

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THIS GIVEAWAY IS NOW CLOSED. WINNERS HAVE BEEN CONTACTED.

Below we share information about an upcoming class at the Hot Stove Society, Tom Douglas Restaurants‘ cooking school in Seattle. We are giving away tickets to the event! All you need to do is leave a comment below and tell us which Tom Douglas restaurant is your favorite and you’re entered in the raffle. We will pick two winners at random on Friday, March 23rd. Each winner will get a pair of tickets.

COOKING AT THE INTERSECTION OF CRAFT BEER AND GREAT FOOD

We’re way past the idea that the only thing to pair with a craft beer is a burger and fries or a plate of nachos, right?

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While other cookbooks have tackled cooking with beer, The Beer Pantry, by Adam Dulye with Michael Harlan Turkell, is a primer on how to cook food that complements beer, teaching readers how to think like a chef when pairing their favorite craft brews with culinary ingredients, from pub grub to chef driven beer cuisine.

Author Adam Dulye, Executive Chef to the Brewers Association, was the Chef Owner of the beer-forward restaurant The Abbot’s Cellar in San Francisco, one of the first and most celebrated fine dining restaurants that focused on craft beer.

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Adam will instruct you about the six different flavor profiles of craft beer: Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart & Funky.

We’ll welcome you with tastes of Chicken Liver and Quadruple Ale Mousse (Sour, Tart & Funky) and Marinated Cucumber Salad (Crisp & Clean), and you’ll end class with a sweet taste of Chocolate Devil’s Food Cake with Mini Stout Milkshake (Rich & Roasty). (No demo of opening and closing tastes.)

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Tom Douglas Corporate Chef Chris Schwarz will be here to do the cooking demos. You’ll enjoy a substantial taste of each dish, plus a flight of beer tastes will be matched to the food, and Adam will explain the reasoning behind the pairings. A copy of the book is included in the price of the class, and Adam will sign your book!

What You’ll Learn and Eat: (demo only)

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Four carrot salad with toasted grains (Hoppy and Bitter)
Seared scallops with parsnips, capers, and raisins (Fruity and Spicy)
Tagliatelle with oxtail and tomato sugo (Malty and Sweet)
Seared salmon with caraway spätzle and crème fraiche (Hoppy and Bitter)
Roasted game hens with mushroom panzanella (Malty and Sweet)

If you have a question about this class, contact hotstove@tomdouglas.com

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58 thoughts on “The Beer Pantry, cooking at the intersection of beer and food”

Bravehorse Tav!!!!

Cantina Lena

The Carlisle Room!

Dahlia Lounge. My dad worked in sales while I was growing up and this was one of the restaurants he liked to host customers at. When those customers brought their families we got to go too. It introduced me to a lot of new flavors and food cultures at a young age. And the coconut cream pie from the Dahlia Bakery next door was amazing.