Beer and food maven Lucy Saunders will be at The Pike Pub in Seattle on Tuesday, signing copies of her new book, .
Saunders has studied America's beer and food culture for the past 20 years. She has chronicled the craft brewing movement as a food columnistweb editor (beercook.com and grillingwithbeer.com) and author (Cooking with Beer, 1996 and Grilling with Beer, 2006).
Here are the details: 5 p.m.-8p.m., Tuesday. The Pike Pub, 1415 1st Ave. Seattle. 206-622-6044.
Click below to read Saunders' take on pubs and food around the Puget Sound area.
Excerpted from by Lucy Saunders
Food Beer dinners inspire Aleisha Loring, marketing manager for Lazy Boy Brewing Co., Everett, Washington, to plan more food-themed events. "We're doing more tastings and dinners to help people put beer into a different perspective, because there's still this automatic instinct to serve wine with meals. I just had a party and paired some of the courses with our beers, and the guest feedback was great - in fact, they were a little shocked by how much they enjoyed the tasting."
At the Pike Brewery in Seattle's Pike Place Market, Rose Ann and Charles Finkel bring the best of brewing traditions, an extensive pub menu with myriad guest taps and bottled beers, to a tourism destination centered around fresh produce and specialty foods.
"We use seafood and crab from the fish vendors to make our Dungeness Crab Dip, we get Beecher's cheeses for our sandwiches from the market, sausages made by Uli, and even our vinegar for our fish and chips is hand-made by Spinnaker's in Vancouver," says Rose Ann Finkel.
The Pike's history includes education programs such as Homebrew U conducted with guest lecturers such as Randy Mosher, an onpremise museum of breweriana, tastings and dinners for visiting brewers and authors including British beer authority Michael Jackson, food events for local gourmet groups, and even chocolate and beer pairings featuring confectioners such as Fran's, Theo, and Michael Recchiuti.
The Finkels are among the most influential founders of beer culture in America, thanks to their love of good food, good beer, and a good life in the community. The Pike Brewery's beers are mostly British styles, such as the spirited Kilt Lifter Scotch Ale and the roasty Pike XXXXX Stout, used as bases in barbecue, chocolate cheesecake, and dessert sauces. Gary Marx, Pike's executive chef, turns out both affordable pub grub and more elaborate dishes, such as a cocoa-spice rubbed prime rib for a Valentine's Day chocolate and beer dinner.
The Finkels have nurtured the talents of many brewers in the Pacific Northwest, with an list of former brewers that includes Shawn Loring of Lazy Boy Brewing and Dick Cantwell, now of Elysian Brewing.
Cantwell and his partner David Buhler have expanded the menus in all three of their Seattle locations. Elysian Brewing Co. offers appetizers designed to whet the appetite for craft brews such as the Avatar Jasmine Pale Ale or Saison Elysee.
Buhler says, "Because we three unique places, both in general design and kitchen operations, we give our chefs a lot of latitude to run with their culinary desires. For example, at the Elysian Fields location, appetizers are huge for us, because it's a place to meet people after work, so we have everything from truffle oil fries to ahi poke salads." Other appetizers include steamed Penn Cove mussels, with fried chorizo, garlic, shallots, Serrano chiles, lime juice and cilantro, potato croquettes with tomato jam, skewers of chicken satay with dipping sauces, and other spicy appetizers harmonizing with Elysian's brews. Buhler and Cantwell also invite visiting brewers to Elysian for tastings, such as a recent evening with Adam Avery, serving six tastes of Avery Brewing Co.'s beers with light appetizers to match.
"It's more low key and accessible at just $20, and gives guests the chance to mingle and talk with the brewer," without the formality of a seated dinner.
In Seattle, Hales Ales brings English style ales to the bar, with a pub menu that has expanded from simple pizza made with a spent grain crust, to include all kinds of baked breads made with grain leftover from brewing.
For example, bruschetta are made with toasted spent grain crostini, fresh mozzarella, sliced tomatoes and minced basil. Smoked pork shoulder is pulled and tossed with Hales Stout barbecue sauce served on a spent grain roll. And spent-grain rolls are used for all kinds of sandwiches, including pan-fried fish and a salmon burger seasoned with cilantro, ginger and lime. It's a delicious system to promote sustainability.