Peter B's: Cracked in the Rye, Dancing Goat, and Happy Hour Eats that Make You Happy

A local brewpub - Peter B's Brewpub - turns twenty! Okay, they turned twenty last week. But I am finally getting around to posting this. You can read the piece I wrote for Edible Monterey Bay: here.

So, for the birthday party, I rallied two friends and dragged my trio along for a dinner at the brewpub.

"Mom," asked the little one incredulously, "we're having dinner at a bar?"

Well, it's a brewpub. And they have food. They actually have really good food.

"Okay."

Always up for some adventure, Jake and I both ordered new-to-us brews. I ordered their Cracked in the Rye which is described as a full-bodied IPA. I typically steer clear of IPAs, but with only 45 IBUs, I was curious. It starts with an almost sweet caramel flavor, but there is a lingering spiciness from the rye malt and the pink peppercorns. Jake still thought it was too hoppy, but I enjoyed it.

That evening they were running a birthday special: their Dancing Goat, a Russian Imperial Espresso Stout, was only $3 a bottle. Yep, we couldn't resist. The server accidentally brought us a different stout at first. So, we tasted that alongside this one. The Dancing Goat was malty, smooth, and the first word that came to mind - besides 'wow' and 'yum' - was 'umami.' You know, that rich, savory flavor?

I wanted to trade beers, but he said that I could have a sip or two only! Fine.

On the food side of things, we ordered the chicken wings, the fried cheese curds, a pizza, and a burger. My friend couldn't resist the Beef Stroganoff because she was intrigued by the addition of lingonberry jam. I didn't try it, but it looked good.

We had a blast...and we played with our food. Just a little!

We'll be back to lift a glass with you again soon. I had to laugh at D's assessment of why it's called 'happy hour.' "Is it called 'happy hour' because it makes you happy?!?

Happy birthday, Peter B's Brewpub!

Comments

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Culinary Adventures with Camilla

Search This Blog