GRAND RAPIDS, Mich. (WOOD) - "Cool Brew. Hot Eats." -- a two-week event -- begins Monday at 57 restaurants around the Grand Rapids area.
Chefs have been hard at work coming up with dishes that use beer as an ingredient, or pairing their creations with different beers for you to try.
There is no set price for anything each restaurant prices out its own meals, so it is a little different from Restaurant Week in that way.
The event, which ends March 2, is another great way to celebrate Grand Rapids' title as Beer City USA.
One of the specialty dishes is Beer Brats at The Cottage Bar & Restaurant -- a bratwurst cooked in Bell's Stout, served on a pretzel bun, and topped off with grilled onions and peppers.
Drew Turnipspeed, executive chef at One Trick Pony Grill & Taproom, is making a special frittata with these ingredients --
- 1 pound bacon, cooked and cut into small pieces
- 2 cups smoked edam cheese
- 1 dozen eggs, slightly beaten
- quarter cup of heavy cream
- kosher salt and pepper, to taste
- 1 stick of unsalted butter
- Preheat an oven to 450 degrees
- Combine the eggs, bacon, cheese, cream in a bowl and season with salt and pepper
- Melt the butter in a medium non-stick sauté pan
- Pour the egg mixture into the hot butter and lightly scramble until the mixture looks cooked through about halfway
- Place the entire pan into the oven and cook for 12-15 minutes or until the top of the eggs are golden brown
- Remove and let cool for five minutes
- Turn the frittata out onto a clean surface, slice as you might a pie and enjoy
- Suggested serving with some mixed greens that are just lightly tossed in lemon juice, olive oil, salt and pepper
Cool Brew. Hot Eats.
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