Saturday, January 16, 2016

Vegetarian Food Made with Guinness Beer! A Meatless Monday Jam @ 9th & Coles Tavern

As of January 1st Guinness beer will be made vegetarian/vegan. They used to use isinglass, a fish byproduct that traditionally helped remove yeast prior to Kegging, but have figured out a way to get the same result using alternate methods. NBD taste wise, but good on you Guinness all the same!

So at the request of Tony Frier, proprietor of 9th & Coles Tavern, this weeks' menu will highlight the beautiful dark beer, including Guinness-baked bread served with goat cheese and a Guinness reduction—a dish I've heard is ridiculously amazing yet hard to perfect. I'll see if I can remember a thing or two from Bake Shop 001 (HCCCS 2008ish, whaddup?!).

Menu image below, and I will post photos of the actual dishes as I prep them. 

1. Irish-themed Guinness Bread served with a Guinness reduction and a spiced ricotta cheese (or maybe goat) spread--A beer version of wine and cheese plate
2. A Caesar Salad with pressed flat bread and Guinness caramelized onions 
3. Guinness Marinated Tofu served with sautéed 9C Tavern cabbage
4. Vegetarian Guinness stew with mashed potatoes

It's going to be freaking cold out Monday, so come to 9C, grab a Guinness, and warm up with some hot Guinness stew!

(I'm also including a couple photos from last week's Italian themed MM because this is where I tend to keep track of them...)

Ein Prosit!

Prep photos for tonight, 1.18.16:

Guinness Bread
Guinness stew reducing down

And from last week, the Eggplant Parmesan and the "White" Pasta Puttanesca:

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