On the Menu: The Modern’s Alsatian Oktoberfest

by jbfauthor on October 06, 2009

The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu: Hors d’Oeuvre Liverwurst Toasts Tarte Flambé Beef Tartare with Quail Eggs Mushroom Tartlets Crispy Shrimp Tuna Tartare Dinner Baekoffe Terrine with Potato Salad Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce Alsatian Country Sausage with Caramelized Turnips Madeira-Braised Short Ribs with Spaetzle Baba au Kirsch To view the full menu with all artisanal beer pairings, click

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News Feed: September 28

by jbfauthor on September 28, 2009

A look at oyster farming in Maine [NYT] Beer is moving in on wine's once exclusive relationship with cheese [WSJ] The third fried chicken guide we've seen this month [Grub Street] Chefs' guilty pleasures [Slashfood]

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News Feed: September 15

by jbfauthor on September 15, 2009

A story of a suffering restaurant during the recession [Atlantic] A look at the tough work performed by the director of culinary innovation at McDonald's [Business Week] To stave off an invasion of American macrobrews, Vietnamese bars promote kegs of "fresh beer" [WSJ] California universities go trayless [LAT]

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News Feed: August 3

by jbfauthor on August 03, 2009

The history of beer drinking at the White House [WSJ] A survey of Chicago's ethnic markets [Chicago Tribune] Hot sauces hurt so good [Hungry Beast] Nora Ephron's day on a plate [Gourmet]

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