Food Bloggin' with Chef Patrick Whittaker: Brunch with Barb

In which Things become Strange

   If you’re like me, your October has been spent re-watching the first season of Netflix's Stranger Things. On my second spin through the series, I’ve found myself with a long list of unanswered questions -- at the top of the list: What's going on with Barb?! Aside from the untimely demise of Harambe, few events in 2016 shook the internet more deeply than the loss of everyone’s favorite mom-jean-wearing, socially awkward teen. We're all for fan-theories here, so we're clinging to the glimmer of hope that she's alive somewhere in the eerie nether world of the “Upside Down”.

   This brunch recipe is sure to comfort you after a long night of binge watching season two, regardless of the fate of Nancy's beloved BFF. My rendition of the Dutch baby is comparable to a deep-dish crepe. The richness of ricotta adds a decadent creamy texture contrasted by the tart sweetness of macerated blackberries. Raise a glass, and spit out a black slug for the Patron Saint of Hawkins and dive into another dimension of flavor with this deceptively simple recipe for my blackberry and ricotta Dutch Baby.


Don’t forget to wait an hour before swimming after you eat your Dutch baby…or you might go missing. Photos by @kevinwtackett.

Don’t forget to wait an hour before swimming after you eat your Dutch baby…or you might go missing. Photos by @kevinwtackett.

Ricotta and Blackberry Dutch Baby


the Dutch baby

  • 12 Inch cast iron Dutch Oven or deep cast iron skillet
  • 6 Eggs
  • 1 & 1/3 Cup all-purpose flour
  • 1 Cup whole milk
  • 1/3 Cup Ricotta
  • 1 Tb lemon zest
  • 1 pinch salt
  • 2 Tb unsalted butter

the Blackberries

  • 1 cup Blackberries
  • 3 oz Upside Down Tart Wheat Ale
  • 1 Tb Sugar
  • 1 tsp Lemon zest

the garnish

  • Lemon
  • Powdered sugar

Making the Dutch Baby

  • Preheat your oven to 350°. Place a cast iron Dutch Oven into your oven. Allow the cast iron to preheat for approximately 30 minutes.

  • In a blender combine eggs, Ricotta, salt, and milk. Blend on medium high for approximately 30 seconds.

  • Add flour and lemon zest to the blender. Blend thoroughly for approximately 30 seconds. Use a rubber spatula to scrape the sides of the blender. Blend for an additional 30 seconds.

  • Carefully remove preheated cast iron skillet from the oven and place on your stove. Add 2 tablespoons of unsalted butter. Use a wooden spoon to spread the butter across the base of the hot skillet until melted.

  • Pour batter into the base of your pan.

  • Place the pan into your oven and bake for approximately 40 minutes -- until golden brown and crisp.

PRO TIP:  At this stage I like to turn the broiler on and crisp up the top just before serving!

Making the Garnish

  • In a mixing bowl, add blackberries, sugar, lemon zest, and 3 oz of Upside Down or a comparable tart/effervescent fruited ale if you missed the online can sale. (Samuel Smith Raspberry or Lindeman’s Framboise are excellent substitutes  -- or even Champagne if you’re extra AF.) Allow the flavors to marry for approximately 30 minutes in the fridge prior to garnishing.

  • Cut your Dutch baby into quarters and finish with a squeeze of lemon, a spoonful of macerated blackberries, and a generous dusting of powdered sugar.

Photos by @kevinwtackett.

Photos by @kevinwtackett.

   Turn up your brunch to eleven and pair this recipe with a pour of The Upside Down, our Tart Wheat Ale brewed with blackberries and vanilla and enjoy the subsequent psychokinetic nose bleed!

Eat well, drink craft.

Pat Whittaker

Posted on October 17, 2017 and filed under Food Bloggin'.

Behind the Logic: Gilbert Camacho

We sat down with the ever hilarious beer-tender, Gilbert Camacho, to get to know the man who calls himself “The Champ”. You can always count on him for good conversation at the bar, especially when a game is on, but what else lies beneath those flat-billed hats?


"I think I would want to be able to move cars with my mind so I could always have a parking spot. Oh wait! Maybe just teleport. So then I'd never have to worry about parking at all."



"Do you remember the rise of the basilisk last year? I wanted to fill the board with basilisk characters of all kinds- my favorite was the baSUHlisk that we did for our Hoperating System IPA. The whole staff developed this whole set of ridiculous rules to properly draw a basilisk - we couldn't erase or redo if we made a mistake and no matter how well you drew them the first time, we made everyone redraw the eyes at least once. It had to stop when we brought shame to the basilisk family because they started looking so bizarre."



"From Bottle Logic, last year’s Berlinear Equation with Blueberries and Ground State Imperial Stout -- Ground State was the first barrel-aged beer that I ever got into. Otherwise, I really like Russian River’s Blind Pig IPA. If I were stranded on a desert island, I wouldn't have much to do so I'd want something light and sessionable so I could just keep drinking it all day."



"I like to paint, especially on wood panels. I really like Yoshitomo Nara’s work so I tend to paint cartoony, over exaggerated characters. Even some of my tattoos are from Nara’s work."

•       •       •       •       •

Come by and throw a “Suhh” to Gil in our tasting room anytime! With Harry Potter season around the corner, don’t be surprised if a basilisk makes a reappearance on the tasting room chalkboard!


Posted on October 11, 2017 and filed under Team Logic.

Food Bloggin' with Chef Patrick Whittaker: Caramel Chicken Wings

I know you dig the way I sw-sw-switch my style

     I’m currently in my kitchen twerking and singing “Get your braise on, get your braise on” in the style of the incomparable Missy Elliot.  Why, you ask? One, I’m a dork. Two, this recipe for Caramel chicken wings is lit, fam!  Pressure cooking the chicken wings prior to frying couples a fall-of-the-bone tenderness with a crisp exterior that's sure to Level Up your wing game. This recipe will easily steal the show at your next bottle share or game day feast, and with a little prep a head of time, you can fry these up with time to spare on the day of your event. 

  On a recent trip to Portland I encountered the iconic north-western fusion of Thai-style Ga Kho chicken and pub-staple chicken wing.  Deceptively simple, these wings are a total flavor bomb that hit every corner of sweet, salty, spicy, and savory. Trust me when I tell you they are as good [and insanely addictive] as they sound.  It’s a no brainer why these are an institution in a city with one of the most vibrant dining scenes in the country.


Caramel Chicken Wings

 “Close your eyes, hit play on your favorite Washed Out track, and take a whiff. Do you know what that smell is? It’s Portland.  And a lot of fish sauce.  But mostly it’s Portland.”

 “Close your eyes, hit play on your favorite Washed Out track, and take a whiff. Do you know what that smell is? It’s Portland.  And a lot of fish sauce.  But mostly it’s Portland.”

the sauce

  • ½ Cup white sugar
  • 2/3 Cup water, boiling
  • 1/4 Cup Fish sauce

The Braise

  • 2 lb Chicken wings
  • 1/4 Cup rice wine vinegar
  • 1 qt Chicken stock
  • 2 Limes, zested
  • 1 Stalk lemongrass, quartered
  • 1 Piece ginger, roughly chopped
  • 2 Tb Sambal (South East Asian chili paste)
  • 6 Cloves garlic, crushed

The wings

  • 2 Cups cornstarch
  • Vegetable oil (for frying)

The Garnish

  • ¼ Cup peanuts, roughly chopped
  • 1 Bunch cilantro
  • 1 Bunch mint


Making the Sauce

  • Bring a pot of water to a boil - a kettle works best. Reserve for a later step.

  • In a medium sauce pan, add sugar.  Heat the sugar over medium-high heat until it begins to melt and caramelize.  Do not walk away from your pan at this step,  sugar has a tendency to burn!

PRO TIP:  Use caution at the next step -- the sugar will be very hot!  Use a long handled spoon to stir at the next step!

  • Once the sugar has caramelized and has become a lump free liquid, begin adding the water in small amounts, mixing with a long handled spoon or whisk until the sugar has dissolved.

PRO TIPTime for real talk, ya’ll.  Fish sauce has a rather distinct aroma, and at this stage of the recipe things are going to get…pungent.  It’s unavoidable, but damn, I guarantee you it’s worth the trouble.  Just do yourself and your friends a solid and prep this ahead of time, and open a window!  The sauce will hold for up to two weeks and can be reheated when you're ready to enjoy.

  • Add your fish sauce to the pan and simmer on high for two minutes.  At this stage the caramel should coat the back of a spoon.

  • Reserve half of your sauce to toss your finished wings.

Crafting the Braise

  • Put half of the wing sauce in a medium sized mixing bowl. Add the rice wine vinegar and sambal and whisk to combine.  Add the mixture to your pressure cooker.

  • At this stage add the aromatics; lemongrass, ginger, garlic, kafir lime leaves, and the stems of one bunch of cilantro, reserving the leaves as garnish.
  • Add 1 quart of chicken stock.  Using a wooden spoon mix to combine.

  • Add the chicken wings and cook for 40 minutes or until tender. 
  • Alternatively, if you do not own a pressure cooker you can braise wings in a 350˚ oven for approximately 2 hours, or until tender.

  • Once the wings have finished cooking, remove from the braising liquid and place on a sheet tray to cool.  Once the wings have cooled, refrigerate for a minimum of 4 hours -- overnight is best.

Frying the Wings

  • In a large pot, heat two inches of oil to 400˚ degrees.

  • Add corn starch to a large mixing bowl.  Gently coat your wings in a thin, even layer of corn starch, shaking off the excess, and place on a clean sheet tray.  Fry the wings in small batches until golden brown and crispy, approximately 1-2 minutes per wing.

Finishing your wing sauce and plating

  • In a large mixing bowl, combine your reserved wing sauce with the juice and zest of one lime.

  • Add your fried chicken wings to the mixing bowl.  Gently toss the wings to coat evenly.
  • Plate your chicken wings in a bowl and garnish with hand torn mint and cilantro leaves. 


     Enjoy these caramel chicken wings with a pour of Mxyzptlk!  Layers of rich, caramel-y sweet dulce de leche coupled with the roasted earthiness of Cuban espresso beans, spicy cassia bark, and robust rum barrel character create a nuanced and complex flavor profile that is complimented by the sweet and savory nature of this dish.  Enjoying these two tasty treats together just might cause a ripple effect across all dimensions -- enjoy responsibly!

Eat Well, Drink Craft.

Pat Whittaker

Posted on October 11, 2017 .

Food Bloggin's with Chef Patrick Whittaker: Roasted Lamb

"I'm going for Bon Appétit meets Game Informer, is society ready for it?"   

     The season of basic is upon us! It’s time to dig out your Ugg Boots, order that ex-hot, no-whip soy PSL, and pretend that you haven’t been working on your winter bod since mid-July. I literally can’t even!

     But just because your taste in footwear is basic doesn’t mean your grub needs to be. While the sweltering heat of this long-winded California Summer lingers on, I find myself craving the creature comforts of Autumn, a season not truly understood by the sweet Summer children of Orange County. This recipe for roasted leg of lamb, green harissa, and a parsley + hazelnut salad is the perfect balance of light Summer vibrancy and indulgent Autumn comfort food as we head into the season of Pumpkin Beer!

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

     The richness of lamb coupled with the warm, seasonal flavors of the north African spice blend 'Ras El Hanout' creates a symphony of synergy when paired with the festive seasonal spice inherent in our Bourbon Barrel Aged, "Picture If You Will." The crisp edges of the roast echo the soft caramel and vanilla flavors imparted throughout this Pumpkin Ale's seven-month snooze in top shelf bourbon barrels. Vibrant green harissa provides a contrasting herbaceous note for a bit of intrigue when paired with each silky sip.

     Check out the recipe below and tell us about your ideal dessert pairing for "The Spice Must Flow," our true PSL-inspired rum and bourbon barrel aged riff on PIYW, in the comments! 


Roasted leg of lamb with Green Harissa + Hazelnut and Parsley Salad

The Lamb

  • 4 lb Leg of lamb, boneless
  • Kosher salt
  • Black pepper
  • 1 Head of garlic
  • 1 Lemon, halved

Green Harissa

  • 2 tsp Cumin seed
  • 1 tsp Coriander seed
  • 2 Serrano pepper, coarsely chopped, seeds removed
  • 1 Garlic clove
  • 1 Cup cilantro, rough chop
  • ½ Cup Italian flat leaf parsley, rough chop
  • ½ Cup olive oil
  • 1 Tb lemon juice
  • Kosher salt
  • Black pepper

Hazelnut parsley salad

  • ½ Cup hazelnuts, toasted
  • ½ Cup parsley, roughly chopped
  • 1 Tb Lemon zest
  • 1 Tb Olive oil
Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Cooking The Lamb

  • Preheat your oven to 350° F.

  • Season your leg of lamb aggressively with salt and pepper.

  • Optional step: to step up your flavor game, season your lamb with Ras el Hanout, a North African spice blend available at most specialty spice stores.

  • Place your leg of lamb on a sheet tray lined with parchment. 

  • Cut the top off of a whole head of garlic. Drizzle with olive oil and season with kosher salt.

  • Cut a lemon in half.

  • Place prepared garlic and lemon on the sheet tray with the lamb. Cover the entire tray with foil and cook for approximately 1.5 hours.

  • After the lamb has been roasted, remove the foil and cook for an additional 15 minutes to crisp up the exterior. Once removed from the oven, allow lamb to rest - covered - for at least 20 minutes before slicing.

  • Plate the roasted garlic and lemon garnishes with your lamb.

For the Green Harissa

  • In a small sauté pan over medium-high heat, toast the cumin and coriander seeds until they’re light golden and fragrant. Remove from the pan and place on a plate to cool.

  • Add all ingredients into a blender. Blend on a medium-high setting for approximately 30-60 seconds to create a smooth, homogenized sauce. Season the sauce with salt [to taste] and transfer to a small bowl.

  • This portion of the recipe can be prepared up to two days in advance!

For the Hazelnut and parsley salad

  • In a medium sauté pan over medium-high heat, gently toast hazelnuts until golden and fragrant. Transfer them to a sheet tray lined with parchment paper and allow to cool. Once cooled, coarsely chop and add to a mixing bowl.

  • Using a micro plane, zest 2 medium size lemons and add to a mixing bowl.

  • Remove parsley from the stems and roughly chop. Add to a mixing bowl.

  • Dress your salad with a splash of olive oil and lemon juice, then use as a garnish for your roasted leg of lamb!


     Achievement unlocked; you totally nailed dinner! Everyone at the table is slipping into a meat and beer-induced coma. The Ubers are in route, and the only thing standing between you and the new Leviathan Raid in Destiny 2 is that towering pile of dishes. They’ll be there in the morning though -- you've gained some serious culinary XP tonight, Fellow Gamer. Time to pour a nightcap and bask in the glory. 

Eat well. Drink Craft.

Chef Patrick Whittaker

Posted on September 13, 2017 and filed under Food Bloggin'.