Pork Chops & Chicken

CBC Autumn Brewers Dinner Nov. 14, 2009

Cambridge Brewing Co.'s Autumn Brewers dinner from November 2009.

This was a fabulous beer dinner I went to last minute at CBC back in November. I wasn't sure if we were going to end up going or not and then two friends called saying they really wanted to go too so off we went.

Amuse Bouche:

Double Happiness Cocktail. Tangerine twist with duck crackling and apple cider caviar.

Double Happiness- strong golden ale refermented in chardonnay barrels with Brettanomyces and lychee fruit. Bright with perfumed tropical fruit and a lightly tart finish. 10.4% 

This was an awesome little opening. The caviar was solely made from apple cider. The duck crackling added an odd but oddly necessary hit of grease to the whole tasting. It seemed strange but it worked.

The brettanomyces was low and not dominating in this beer, and the fruit flavors were crisp and fresh, not cloying as it would seem with something sweet and sticky like lychees. Very refreshing and unique.

Apple cider caviar? At first I thought it was actual caviar in apple cider. But it was apple cider in small pearls like caviar. It even had that little bursting effect when you eat caviar. Very interesting and cool.

For those of you who haven't been to a CBC dinner before, the way they offer the courses is to have a few selections from each course to choose from. When the waiter comes to take your order you generally order the whole meal in one shot. I am going to post the menu and and then talk about the courses I myself had and some of the folks at our table had.

CBC Autumn Brewers Dinner
November 14, 2009

Amuse:
Double Happiness Cocktail
Tangerine Twist, Apple Cider Caviar, Duck Crackling

First:
Island Creek Oyster Bisque
Butter Poached Yukon Gold Potato, Leeks, Fried Salsify
Blackout Stout

Local Celeriac Soup
Beer Brown Bread Croutons, Crispy Carrot-Celery Salad, Raisin Jus
Cambridge Amber

Second:
Long Island Duck Rillette
Cerise Cassee Cherry, Clear Flour Sourdough, Beer Mustard, Micro Green Salad
Cerise Cassèe

General Gau's Frogs Legs
Steamed White Rice, Broccolini
Biere de Gourde

Maine Lobster Pierogies
Local Spinach, Porcini Cream, Amaretto Crumb
Om

Warm New England Vegetable Timbale
Spaghetti Squash, Glazed Root Vegetables, Aged Gouda,
Braised Greens, Hazelnut Vinaigrette
Red God

Third:
North East Family Farms Venison Loin
Sweet Potato and Chestnut Puree, Swiss Chard, Sweet Ginger Salt, Natural Jus
2008 Bannatyne's Scotch Ale

Wild Mushroom Cannelloni
Autumn Squash Bolognese, Toasted Pumpkin Seed, Parsnip Béchamel, Crispy Kale
Great Pumpkin Ale

Braised Rabbit Stew
Gnocchi, Tomato Confit, Hen of the Woods, Local Spinach, Butternut Squash,
Piave Cheese
Sgt. Pepper

Nantucket Bay Scallops
Brown Butter Fried Cauliflower, Fingerling Potato, Candied Kumquats,
Toasted Pinenuts
St. Alphonso

Dessert:
Vintage Blunderbuss Barleywine Flight
Stilton, EVOO Fried Almonds, Heirloom Apple Compote
2009 Port Finish, 2008 Bourbon finish, 2007 Dryhop finish Blunderbuss Barleywines

Benevolence Bread Pudding
Barleywined Fruits, Apricot Caramel, Pumpkin Ale Ice Cream
Benevolence

Gingersnap Napoleon
Sweet Pumpkin Custard, Cinnamon Cream, Bittersweet Ganache,
Candied Ginger
Olde Pumpkin Porter

Second Course:

Local Celeriac Soup
Beer Brown Bread Croutons, Crispy Carrot-Celery Salad, Raisin Jus
Beer: Cambridge Amber

Cambridge Amber- Well balanced, medium-bodied, deep amber-red. Malty caramel notes, hints of chocolate, slightly roasty finish, complemented by a touch of fruity, spicy hops. 4.7%

This was an excellent pairing. The soup was creamy and rich. The amber was a perfect match. The soup actually brought out a lot more of the complex characters of the Amber like the roasted finish. The only negative to this course was that I finished it all the way through and it was more filling that it sounds. We had a whole evening to get through....

Sadly my shot of the amber was blurred, but I got a somewhat decent shot of Todd's beer. He had the Island Creek oyster bisque paired with the Black out Stout. I did not however, get a shot of his soup. Todd gets annoyed when I take foodie pictures while we're trying to eat. Boo Todd.

Third course:

Long Island Duck Rillette
Cerise Cassee Cherry, Clear Flour Sourdough, Beer Mustard, Micro Green Salad
Beer: Cerise Cassèe

Cerise Cassèe- sour ale spontaneously fermented along with 300 pounds of tart red cherries and aged in a Solera system of wine barrels. Aggressively tart with flavors of sour cherries, malt, vanilla and oak tannin, and a finish that defies description in its funky-yet-balanced uniqueness.  8.5%

Another great course. The Cerise cherries were so delicious and sweet. The duck was simple, flavorful and fatty. This batch of Cerise Cassèe was more acidic and tart than normal. Usually Cerise is a sour beer with a decent level of acidity that doesn't burn the throat when drinking. so people live for that burn I do not. Having said that, the fatty duck helped tone down the acid. The acid in turn helped cut the fats and oils and allowed the flavors of the mustard, sweet cherries, and duck to add their own pop. Lots of different tastes, but very tasty. 

Sadly my pictures of the beer are not doing them any justice to get the full effects of their rich colors.

Warm New England Vegetable Timbale
Spaghetti Squash, Glazed Root Vegetables, Aged Gouda,Braised Greens, Hazelnut Vinaigrette
Beer: Red God

Red God-  Featuring Simcoe, Amarillo, and Columbus hops at a rate of over three pounds per barrel, with American pale and Belgian caramel malts providing a malty but dry pedestal upon which this hop fest rides to its long, lingering, hop-bittered finish. Beware this vengeful god.8.5%

My friend Courtney went with this course. She suffered the same fate I did with the soup. It doesn't look like it from the picture, but this course was huge. And she weighs all of 90 pounds soaking wet. But from what I gathered it was hard to stop eating this course. And it was paired with Red God which is one of my all time favorite beers from CBC. Courtney is a hop head too. So this course was hard to not gorge on.

And Todd had the lobster pierogies.

Maine Lobster Pierogies
Local Spinach, Porcini Cream, Amaretto Crumb
Beer: Om

OM- Strong golden ale aged in French oak chardonnay barrels. Brettanomyces exresses with flavors and aromas of pineapple and peach fruit, creating a harmonious balance of honeyed malt and hop, yeast and flora, and oak character. 9.4%

Fourth Course:




Wild Mushroom Cannelloni
Autumn Squash Bolognese, Toasted Pumpkin Seed, Parsnip Béchamel, Crispy Kale
Beer: Great Pumpkin Ale

Great Pumpkin Ale- 150 pounds of fresh, locally grown, organic sugar pumpkins are hand-carved and added to each batch, along with a touch of cinnamon and allspice. An appropriately orange beer with subtle pumpkin flavor, enhanced by a touch of traditional autumn spices. 4.2%

I didn't get a shot of the beer because I jumped right into this course. This thing was fabulous. And it paired really well with the Great Pumpkin. GPA from CBC is one of my all time favorites. They have really mastered making a pumpkin ale that tastes like squash and not over-spiced. It's so tasty. It went amazingly well with the cream sauce and rich mushroom cannelloni. I loved this meal. And unusual for me is getting a vegetarian course when there are meat options. This sounded terrific and it was. Very rich and filling. Noticing a pattern here?

This was our other friend at the table Mark's course. Originally it was supposed to be be scallops, but he ended up with monk fish instead. I am not sure if they had run out of scallops, or if it was requested to be different. Mark was happy with his course.



Nantucket Bay Scallops (Monk Fish)
Brown Butter Fried Cauliflower, Fingerling Potato, Candied Kumquats,
Toasted Pinenuts
Beer: St. Alphonso

St. Alphonso- Our American take on the Belgian single, or table beer, with our house Belgian yeast strain and bucketloads of American hops. Well-attenuated, super-dry, light-bodied beer with tons of fresh hop flavor. 4.5%

Dessert:



Gingersnap Napoleon
Sweet Pumpkin Custard, Cinnamon Cream, Bittersweet Ganache,
Candied Ginger
Beer: Olde Pumpkin Porter

Olde Pumpkin Porter- After one year of age in bourbon oak with Brett., this porter was blended with fresh pumpkin, crystallized ginger, whole cinnamon, and new toasted oak. Very complex yet drinkable, with smooth blending of subtle spices and roasted malts. A great dessert porter! 6.5%

This was amazing but messy! This was by far the worst thing I could have done to myself ater having this insanely rich meal before and finish it off with a decadent and super rich dessert like this. The cookies were weird though. They tasted amazing and were soft, yet you couldn't just cut into the dessert. It smashed and squished all the insides out. So while it was delicious and awesome, it was incredibly messy.

This dessert paired awesomely with the pumpkin porter. Another brett beer that didn't overwhelm me with funk. Brett beers are an interesting thing for me. My body will either respond well to them or not. This was one of those days where the funk just added some flavor and didn't make me ill. It wasn't overwhelming to the beer either. Sometimes when working with brettanomyces it has a propensity to completely overtake a beer and all other flavors there may have been in the beer.

I had a hard time noticing the ginger in the beer with ginger cookies and crystallized ginger on the plate, but the pumpkin spices, and the rich notes of the porter were enough to come through and make this a flavorful and yet again, super rich course.

Todd got the cheese plate and flight of barleywines.



Vintage Blunderbuss Barleywine Flight
Stilton, EVOO Fried Almonds, Heirloom Apple Compote
Beer: 2009 Port Finish, 2008 Bourbon finish, 2007 Dryhop finish Blunderbuss Barleywines

2009 Blunderbuss Barleywine, Port barrel finish- A delightful sneak preview of this year's unreleased expression of Blunderbuss. Aged in vintage port wine barrels, which provide a touch of fruit and oak to this massive, malty brew. 13.2% sherry glass

2008 Blunderbuss Barleywine, Bourbon barrel finish- Last year's expression spent time in barrels from the Buffalo Trace distillery, where it picked up notes of caramel, vanilla, hints of cotton candy, and toasty oak. Super smooth. 11% sherry glass

2007 Blunderbuss Barleywine, Dry Hop finish- heavily dry-hopped with Simcoe and Ahtanum hops before its annual release. This extraordinarily complex ale boasts flavors and aromas of caramel, dried fruits, toffee, lots of spicy, resiny, and floral hops, and a very warming alcohol finish. 11.5% sherry glass


This is generally how CBC rolls when they do a beer event. Their pairings are spot on and the food is always creative, good, and really filling.

*Beer course descriptions via CBC menu courtesy of Will Meyers, Brewmaster.

Dinner @ Green Street

I realize this is my second post on dinner at Green Street, but I can't help it. It's my neighborhood bar and restaurant and I love this place. This is what a typical dinner at Green Street is like.

Braised short rib with citrus on a bed of creamed cabbage.

There was no bone for the short rib which was fine with me since it only gets in the way at presentation time anyway. The meat was so soft and rich. You barely had to use your fork to cut a bit out of it. This should be an entree portion. It tastes so amazing. And the creamed cabbage was so soft and delicious. The orange added a good little pop to the dish.


House made franks and beans.

Oh man this was delicious! The beans were good and sweet. The franks were nice and soft and flavorful. The mustard added a nice tangy kick to balance the sweet from the beans. Not to mention mustard is classic with franks.

And now one of my favorites.

Chicken Schnitzel with brown butter, mashed potatoes and greens.

This is my absolute favorite. It's pan fried chicken schnitzel with brown butter perfectly fried and juicy. The potatoes are delicious and creamy underneath the chicken. And the greens with a light vinaigrette, cherry tomatoes and fennel add freshness to the dish. God I love the chicken schnitzel.


Macaroni and Cheese with bacon and tomatoes.

The mac'n'cheese is awesome. It's a bit pricey for mac'n'cheese, but its really creamy, rich and delicious. Plus it has bacon in it. Bacon makes the whole world go around, and makes something like this fantastic. It's so rich and delicious that it's hard to finish it all. But that's worth it to me. I want a meal that makes me satisfied and is filling. It's a great adult version of a kids classic.

After dinner, the owner Dylan Black surprised us with a rare beer offering.

A Russian Imperial Stout from Brouwerji De Molen in the Netherlands. 11% abv with a strong Belgian influence in nose and steel-y malty taste. Very big and rich but drinkable. Notes of toasted malts, vanilla, caramel, and chocolate. Nice little night cap from the dinner above.

Clearly you can seen why I keep writing about Green Street.

Gallia Belgica @ Eastern Standard

This has been long overdue for a write up. Thankfully I took mad notes during this dinner that even though it's a little over a month after the fact, I still feel like I just came back from this dinner.

It's taken me a little over a month to get this written for a couple of reasons. This beer dinner took place the week of our Belgian Beer Festival. So during the week I had zero time to sit down and write this out. The next week I was off to Las Vegas to celebrate my 30th Birthday. And right after that I was right back out to the west coast to San Francisco for the FoodBuzz Blogger Festival.

Now that I have settled down a bit, I can give this post it's proper dues.

Why was this beer dinner called Gallia Belgica (Gal-ee-ah Bel-gee-ka)?

I had a brave idea to ask one of our favorite restaurants Eastern Standard, to a beer dinner. Word on the street was, it would never happen. But I couldn't imagine why they wouldn't. They feature good beers for a high end restaurant. A slow moving trend for fine dinning is to serve good craft beer. Not only does Eastern Standard serve good beer, but also make mind blowing beer cocktails. Yes actual cocktails with beer as the base and high end bitters and liquors to enhance them. You have to be there to see it and try it.

I ran into a former waiter from Eastern Standard who overheard me talking about this grand plan for a dinner at Eastern Standard. I asked him if it could be done since there hadn't been beer dinner there before. He said "Yes Garrett will do it.... But only if the concept is so HOT." Oh great. The only super awesome concept I had come up with recently was for The American Psycho beer dinner. Yes, based on the movie. "It's a laugh riot." And totally would be a "laugh riot" with all the ideas we came up with for it. But I knew I couldn't bring the "laugh riot" to one of the hottest restaurants in Boston and expect this to fly. And then relaxed knowing that the Belgian Beer Fest was soon upon us and all the amazing brewers that would be in town to woo ES with.

When I approached Garrett Harker and Jackson Cannon of Eastern Standard (the owner and bar manager extraordinaire) to do a beer dinner with BeerAdvocate.com, I needed to make sure I had a good strong concept for the dinner. I almost always do a themed beer dinner or have a main concept that the dinner is following. Since we were going to have a big collection of brewers in town for the BBF, I decided a Belgian theme would be perfect. I did not however, want to do a traditional Belgian beer dinner. No Belgian waffles, or Moules et frites. I know how good they are, but it's so typical that the last thing I wanted for the first beer dinner Eastern Standard has ever had, was to be typical.

Garrett said yes and showed us a new private dining room they had acquired for the restaurant capable of seating up to 75 people. Perfect timing for us.

I came across the name Gallia Belgica while searching for traditional Belgian food. Looking for anything not mussels and waffles. I found a Wikipedia page talking about old Roman history and provinces. A quick passage from Wikipedia:

Gallia Belgica (sometimes given as Belgica Prima[1]) was a Roman province located in what is now the southern part of the Netherlands, Belgium, Luxembourg, northeastern France, and western Germany. The indigenous population of southern Gallia Belgica consisted of a mixture of Celtic and Germanic tribes, often described as the Belgae as well. According to Julius Caesar, the border between Gallia and Belgica was formed by the Marne and the Seine[2] and that with Germania by the Rhine[3] The area is the historical heart of the Low Countries, a region corresponding roughly to the current Benelux group of states, the Netherlands, Belgium, and Luxembourg as well as the French Flanders and some part of the Rhineland.

I loved the name and thought it sounded cool for this kind of format. It also freed us from rigid borders. We could go an old, rustic route with the food and and add some modern twists. This concept is exactly reflected in our menu for this dinner.

As for the beers, well that was easy. I immediately called Tomme Arthur of Lost Abbey after Garrett said yes to the dinner. Then I called Patrick Rue from the Bruery, Will Meyers of Cambridge Brewing Company, Rob Tod of Allagash, Duvel, and Dann Paquette of Pretty Things.

Picking Dann Paquette was an easy choice but I had to go back in and meet with Jackson and Garrett to discuss the beers and we had everyone on board but were still down one beer. Garrett had told me to run with the beer, and I had to call people ASAP to make sure they hadn't booked other dinners for the BBF. When I told the guys that we would have two locals, with Will and Rob Tod, and two well respected Cali brewers who specialize in Belgian beers, plus Duvel we had a well shaped dinner a head of us. But then I said I wanted to talk about bringing in a good friend of mine (Dann) who just came out with a new beer project called Pretty Things. Jackson immediately said "yes!" It was exactly what he was thinking and hoping we could bring to the table. I was very happy and exited that Dann's beers would be part of the dinner. The other brewers are some heavyweights in the industry and Dann deserved some credit for his long standing history. And for how amazing in such a short period of time his new beer project has received good word and accolades all over Boston and the New England area. Now we were ready to go.

Jackson and I hand picked the beers for the dinner. We carefully made sure that each beer was different in style from one and other but was a good representation of classic Belgian styles.

Duvel, Brouwerji Duvel Moortgat (Belgian Strong Pale)
Baby Tree, Pretty Things (Belgian Style Quad)
Curieux, Allagash (Bourbon Barrel-aged Tripel)
Sgt. Pepper, Cambridge Brewing Co. (Saison/ Farmhouse Ale)
Red Poppy, Lost Abbey (Flanders Oud Bruin)
Barrel-Aged Autumn Maple, The Bruery (Belgian Strong Dark Ale)

*Click on images to enlarge.



Opening Reception:

Duvel with passed appetizers of smoked trout and fried Island Creek oysters.



 

 

Perfect bite size appetizers that worked really well with the Duvel. The light sweet taste, the sweet steel-y malts of the beer work well with fish and other sea food. The crisp, cold carbonation cut through the oils of the fried oysters, and the oils in the trout to let the sweet malts and hops play with the flavors of the oyster and trout.

At our tables, Duvel presented with Duvel bottle openers.

A quick look at the menu.

First Course:

Jackson Cannon opened the dinner and welcomed out guests and brewers to the event. Then introduced Dann and Martha Paquette of Pretty Things.

Olive oil poached Arctic Char with Alyson's Apples and Curry Purée paired with Pretty Things Baby Tree.

Jackson enjoying the Baby Tree.

This was a delicate pairing. The beer is a 8.7% abv Belgian style Quad made with dried plums. It's very fresh tasting and crisp for a quad. Most Belgian Quad's are big, alcoholic, and cloying on the palate with big malts. This beer does none of those things. It's one of the most enjoyable quads out there. The plums or prunes are present in the beer to add nice flavor without overpowering and making the beer a fruit beer.

It worked well with the pairing despite being a big quad with a fish pairing. However, it was a bit borderline. The beer was almost too big. But with this pairing, the apples, trout, and the curry purée all needed to be on the fork in one bite. You needed all the flavors to pull this pairing together. The only qualm was that there wasn't enough curry purée on the plate. As someone who isn't a fan of curry, this is one variation of it that I could handle. It was very delicate and light. 

Second Course:

Berkshire Pork and Lamb Terrine paired with Allagash Curieux.

 

The terrine was served with pickled onions, whole grain mustard and sliced of a French baguette. Allagash Curieux is a 11% abv Bourbon Barrel-Aged Tripel.

This was an excellent contrast pairing. The beer is soft around the edges from being aged in Jim Beam bourbon barrels. It has big wood notes on the nose and heavy vanilla. The pickled onions on the plate added a brillaint sharp contrast to the beer. This helped keep the beer at bay from dominating the palate with all the bourbon and vanilla flavors. The salty meats and tartness from the mustard also had this same effect of contrasting with the beer allowing all individual flavors to present themselves. 

Third Course:

Hudson Valley Foie Gras Stuffed Vermont Rabbit paired with Cambridge Brewing Company's Sgt. Pepper.

Jackson introducing Will Meyers, Brewmaster of Cambridge Brewing Co.

Hudson Valley Foie Gras stuffed Vermont rabbit with wild mushroom ragout and sparrow arc potatoes paired with Sgt. Pepper. A 6% abv Saison-Style farmhouse ale with peppercorns. 

Sgt. Pepper is quite a unique beer. I have had some beers made with pepper and it can be good or it can be bad. Pepper is hard to get right in beer because it has a tendency to completely overwhelm the beer and all other flavors it may have. This was not the case with the beer. The pepper was upfront in the nose and definitely present in as the first thing you taste, but not dominating. It has four different peppercorns in it. Pink, white, green, and black. It had a little bit of a heat kick to it from the peppercorns. It was lightly sweet an delicate underneath the peppercorns.

The rabbit was fantastic. To me this was one of the best pairings of the night. The salty meat and rich fatty foie gras was amazing. The meat was nice and soft. It was as though Sgt. Pepper was made for the meal. Instead adding pepper to season your food, the beer did that for you. The rabbit helped enunciate the sweet characters the beer had. The rich mushrooms and potatoes was more like a stew adding more depth for the plate. There was a lot of flavor going on for this course but mainly it was the game flavors of the rabbit highlighting he sweet flavors of the beer and being rounded out by the big pepper taste. Wonderful pairing!

Fourth Course:

Smoked Venison Saddle paired with Lost Abbey Red Poppy.

Jackson handing the room over to Tomme Arthur, Brewmaster of Lost Abbey.

When we first approached Eastern Standard with doing this beer dinner, I immediately went outside of the restaurant to call Tomme and ask him if he would be apart of the dinner. I had one thing on my mind, Red Poppy! I am not a huge fan of sour beers, but between Supplication from Russian River and Red Poppy from Lost Abbey, they are total conversion beers.

Smoked Venison Saddle with mustard spaetzel and winter greens paired with Red Poppy, a 5.5% Flanders Oud Bruin, a sour brown ale aged in barrels. 

The venison was gorgeously smoked. The aroma dominated the table. Big smoke flavor and game taste from the venison. Nice and juicy portions of meat. The greens were earthy and vaguely tasted like beets. Their salty, buttery taste worked well with the beer. Again contrasting with the beer to bring out it's sweetness.

The beer had a big red cherry nose, and sour aroma. The metallic flavors of the meat allowed those big cherry notes to pop rather than subdue them. Soft wood flavors on the beer also help round out a sweet flavor on the beer. The sour character was very palate cleansing instead of cloying. Even for a sour brown ale, that's quite unique. 

Another winning course, but very filling. This course nearly sent me over the edge and we still had dessert on the way

Fifth Course:

Pan Perdue paired with Barrel-Aged Autumn Maple.

That's my homie Patrick Rue, Brewmaster of The Bruery. He is fairly new to the world of brewing, but he has already made such a tremendous impact by way of American-Style Belgian beers.

 

French toast with pears and cinnamon-maple cream paired with Barrel-Aged Autumn Maple. A 10% abv fall seasonal brewed with yams, maple, autumnal spices.

Barrel-Aged Autumn Maple was brought out specially for this event. The only place you can regularly have this beer is at the brewery itself in California. The regular Autumn Maple is bottled and distributed during the time of it's release. 

So we had a small emergency for this pairing. Initially it was going to be a waffle course. But 75 waffles without 75 waffle irons is a bit tricky. I am glad that it never happened that way either. Part of the reason for this dinner and it's name was for it not to be typical and what we know of today as traditional Belgian cuisine. Though no one probably would have cared if we did serve waffles, I am still glad it didn't end up being Belgian waffles.

The dessert sounds fairly delicate for this big 10% monster beer. This dessert was like Uma Thurman in Kill Bill. Look's pretty, and delicate, but wound up holding it's own next to this big beer.

The beer was aged for one year in rye barrels. The yams gave off big sweet, buttery and baked yam flavors including a burnt sugar taste. Big vanilla flavors giving a butterscotch like taste. The bread and pears acted like a cleanser for the palate leaving the cinnamon and maple to play with the maple and vanilla flavors of the beer, but wasn't overkill on those specific flavors. Warming esters from the beer were balanced by the cool whipped cream. This dessert and beer worked extremely well together.

Simple and delicious and the perfect way to end the meal. After that venison course, if we have presented a big chocolate dessert or anything like that, we would have all needed dolly's to wheel us out of the place. 

For my first beer dinner with Eastern Standard, they really did an amazing job. Anyone who has been to Eastern Standard, knew that they would nail it. Garrett and Jackson get huge praise for my demanding emails, and anxious nature in making sure we were all on the same page. Though I slightly blame Garrett for putting the fear of god into me and making sure I could sell out their new 75 seat private dining room. As if that would be hard with their reputation.

Executive Chef Jeremy Sewall.

Garrett Harker.

Tomme Arthur, Will Meyers, Dann Paquette, Patrick Rue, and Rob Tod.

Sausage Gravy and Cheese Biscuits

Just a quick post about breakfast I made for dinner with some modified buttermilk cheese biscuits with sausage gravy, and fried eggs.

The biscuits were modified by using lemon juice in milk and letting it sit for a bit to compensate for not actually having buttermilk. And with the addition of a cup and half of shredded cheddar cheese.

The recipe for my sausage gravy and the recipe for the biscuits can be found here. Sausage Gravy and Buttermilk Biscuits