Food Bloggin' with Chef Patrick Whittaker: Breakfast in Antigua

a Ground State-inspired Beer cocktail

  If you’ve wandered into our Tasting Room and have met me behind the bar, you know I’ve got an old soul. I’m a fan of all the anachronisms of yesteryear, and in particular, have a very soft spot for Polynesian culture and Tiki-inspired cocktails. The nostalgic island mystique coupled with the well-honed skills of an intrepid bartender guarantee an evening of adventure, no matter where you're sipping. 

   On a recent trip to Chicago, I had the pleasure of enjoying a few of Paul McGee's (Beverage Director/Partner at the Lost Lake) expertly crafted tiki-themed libations and quickly became enamored with his commitment to faithfully showcasing the versatility and culture behind these vintage-style cocktails. Inspired to create a unique cocktail of my own, I looked toward a local legend in riffing on the classic "Beachbum" Berry recipe “Mr. Bali Hai” from San Diego's Bali Hai institution.

  I present to you: Breakfast in Antigua, featuring Ground State, our Bourbon Barrel Aged Breakfast Stout! 

Photo by @kevinwtackett.

Ingredients

• 1.5 oz dark rum
• 1 oz light rum
• 2 oz Ground State: Bourbon Barrel Aged Breakfast Stout
• ½ oz Vermont maple syrup
• 1 oz lime juice
• 1.5 oz pineapple juice

Equipment

• 1 tiki mug
• 1 spiffy straw
• Double jigger
• Large measuring cup
• Cocktail shaker
• Citrus juicer
• Fine mesh strainer
• Crushed ice

Cocktail Preparation

• Prepare your juices for the cocktail. Clean, cut, and juice your pineapple and limes. Take care to reserve your pineapple fronds for an optional garnish!
• Add the light and dark rum to a cocktail shaker along with maple syrup, lime, and pineapple juices.
• Add 12 oz of crushed ice along with a few large cubes to your shaker.
• Vigorously shake to combine for approximately 30 seconds.
• Add 2 oz of Ground State to your preferred serving vessel and top with the contents of your shaker.
• Garnish with pineapple fronds and a straw. Enjoy!

   This cocktail combines the unlikely pairing of coffee, maple, and pineapple to create a mélange of dark, nuanced flavors -- a sultry combination of sweet and spicy. Earthy Guatemala Antigua coffee beans contrast with the subtle sweetness of Vermont maple syrup, accented with just a touch of Madagascar vanilla and once-thought-lost Fortunato cacao nibs. The result: a spirited grog with notes of brûléed pineapple, molasses, and earthy coffee, paying sincere homage to its inspiration with a nod toward the future.  

   It’s best leisurely enjoyed with good friends new and old, illuminated by tiki torch on a warm summer evening.

Photo by @kevinwtackett.

Eat well, drink craft.

Pat whittaker

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.

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.

   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

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.

     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.

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