Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw There are days when I feel this is my only useful skill. Feed people. Make food. Cook and bake. So, that’s what I’ll do. I don’t have anything else to offer right now, but I can make you some food that tastes good, a small distraction and… Read More
Beer Battered Kung Pao Cauliflower Tacos I like to taco things that shouldn’t be tacoed. Speaking of, “tacoed” is another one of those words that Autocorrect and I disagree on the validity of, like beerified and hangry. And while we are on the topic of things people will disagree with me on, I’m fairly certain… Read More
After over two years in the making my book, Lush: A Season-by-Season Celebration of Craft Beer and Produce, is finally coming out in just a few short weeks! It is by far, without hesitation, the best thing I’ve ever done professionally. I’m immensely proud of it and I can’t wait for you to see it. To… Read More
Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life. It’s up for pre-order on… Read More
Sweet Potato Stout Shepard’s Pie (Meatless). Vegan, full of warm deliciousness, and freezer friendly. Some days just making it to dinner feels like an accomplishment. After rage-cleaning your house because you spent too much time reading the news. After seriously considering faking an illness to stay in bed. After realizing that the hint of gray… Read More
Punk in Drublic Beer Battered Buffalo Cauliflower (vegan) You know what’s punk rock? Beer. NOFX. Making a beer with NOFX. Pouring beer into your food. Deep frying things you aren’t supposed to deep fry. Fat Mike wearing brewing clamps as handcuffs. You know else? Punk in Drublic—the dirty bastard child that resulted from the union… Read More
Awesome Chocolate Stout Loaf Cake that Happens to Be Vegan For a very meat eating, dairy lover I have an odd obsession with vegan food. But I have a few hard and fast rules. First and foremost, it can’t be “good for vegan,” it has to be so good people actually say “wait…this is vegan?”… Read More
Coconut Porter Tres Leche Cake (dairy + egg free) I can’t stay. I’m in a hotel in Copenhagen and I just found an open-air farmers market nearby and although it’s been about 22 hours since I’ve slept, I have to go see it. But I wanted to give this recipe to you first and tell you what… Read More
Grilled Garlic Beer Flatbread It’s stopped raining for two days. So, obviously, the grill needs to come to life. There is something beautifully primal about cooking over open flames, even if those open flames are produced by propane our ancestors didn’t have access to. The fire, smoke, heat much higher than your oven is able… Read More
Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good. What I Learned Last Year If you lower your rates to accommodate someones budget they won’t appreciate you, they will devalue you. You’ll automatically be a bargain item, you’ll be on sale and worth less to them. I learned how to brew… Read More
A few weeks ago I stopped a radio interview, mid-conversation, to correct the interviewer. I don’t ever do this. I love talking to people who don’t know beer, who want to ask questions. People who have genuine interest in learning about a subject they have only scratched the surface of. Sometimes I get someone who… Read More
Corn and Black Bean Enchiladas with Chipotle Stout Red Sauce Let’s say you had someone coming over for dinner. This is a person you like, a person that happened to be vegan. But for you, that’s not a big deal. You’ve got this. Except you don’t. Because salad is boring, and pasta is predictable. You… Read More
Chocolate Stout Peanut Butter Cups. Three Ingredients, crazy good. Let’s agree to make stuff this year. Because you and I, we like that. We like getting our hands and our kitchens dirty, ignoring the dishes that are starting to pile up as the vision we have for our edible creation taking shape. We like that… Read More
Rosemary Potato Brown Ale Galette. Vegan, healthy and insanely delicious. Perfect side dish for Thanksgiving! I once knew a woman who had marched on Washington with Martin Luther King. She was fascinating and captivating and no matter how many interesting stories I can tell you, she had me beat on all levels. I sat at a small formica table… Read More
Summer beers have arrive, filling the shelves of our bottle shops with pale ambiguous summer refreshment. If you’re new to beer, these labels can be a bit confusing due to the comprehensive lack of cohesion with the title: summer ale. Some have a beautiful bitter hop bite, some have a nice malty flavor, some are… Read More
I’m not crazy. There is an actually practical reason to soak your potatoes in a beer brine before they hit the grill. Potatoes are mostly water, held in by the starch. Using the water extracting powder of salt you can help remove the water and give your potatoes a crispier outside with a creamy middle… Read More
People have irrational culinary fears, I get it. Some people avoid recipes using yeast like they are circus clowns in a dark alley. Some people can’t wrap their brains around the idea of plunging food into hot oil without a spotter. I have an irrational fear of mall Santas so I get it, there are… Read More
Is Beer Vegan? From an outsiders perspective, the question might seems silly. Beer, after all, is made from plants and water. At its most basic, the ingredients to make beer are simple: water, malt, hops, yeast; all of which are clearly non-animal. And while brewmasters have a way of working everything from bacon to whole… Read More