Foodservice Equipment & Supplies

JAN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 112 of 128

110 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2019 HEAD 1 Head 2 The brew pub segment continues to innovate with unique takes on craft beer that complement menu items. By Lisa White B rew pub operators' creativity has not only kept the segment thriving but brought it to the forefront on the culinary scene. Case in point is Chicago's Band of Bohemia, a Michelin-starred brew pub that infuses culinary flavors into its beer in an effort to create the perfect pairing with its food-focused menu. "We make beer first, then taste it in the kitchen and pick out flavor components from the beer's nuances to create dishes," says Michael Carroll, the restaurant's owner and chef. "It's reverse engineering when it comes to pairings, which allows us to create something different." Just as its beer and food pairings are unconventional, so is Band of Bohemia's large kitchen. Not only is the size more expansive compared with the majority of today's back-of-the- house setups, so is the makeup. Situated adjacent to the brewery, the open kitchen puts it all out on display. This includes its showpiece — a circular wood-fired grill named Gertrude. "This custom-made round grill is a showpiece and posi- tioned toward the dining room," says Carroll. "The idea behind it is we're able to cook all the way around it. It's like a plancha or griddle, except there also are grill grates and flattops. " WHAT'S ON TAP WITH BREW PUBS market spotlight

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