a hearty selection of fresh garden greens; we used baby lettuce, wild arugula, and curly escarole
a handful of yellow wax beans, blanched 2 minutes and then plunged into an ice bath
edible flowers of your choosing; we used arugula flowers and borage
sliced segments from one grapefruit
1/2 a small red onion, sliced very thin
1 large scallion, white and green minced
1 cup of canned black beans
1 cup grated Columbian-style queso fresca
the hank end of a baguette, diced, seasoned and fried into croutons in olive oil
a splash of olive oil
a dollop of mayonnaise
a few liberal shakes of garlic powder
a squirt of Dijon mustard
several dashes of chipotle Tabasco
a glug of apple cider vinegar
a squeeze of honey or agave
plenty of salt and cracked pepper
beer of choice
1) Whisk the dressing ingredients together.
2) Toss with the salad ingredients.
3) Open a beer. Enjoy together.
It seemed cruel to mention this tasty beverage since you can only get it on draft in the local NYC area, but since we managed to lay our greedy little hands on it, we wanted to shout out to Brooklyn Brewery's Gold Standard Export Kellerbier. Our pal Kirk Struble of Amsterdam Ale House and Fourth Avenue Pub fame was slinging it on the Upper West Side yesterday, and it's always worth scoping out Mr. Oliver's Brewmaster's Reserve series. Kellerbiers are unfiltered but with a nicely floral hop nose, and this version is mildly bitter with 100% Bohemian barley. If you imagine that a hefeweisen and a pilsner had a love child and then married it to a pale ale, you'd be close to imagining what this beer is about. If you have any desire to watch Garrett Oliver geek out about beergardens and this brew, hit up this video.
Things you still cannot get at my C-Town:
--organic meat, poultry, or fish
--meat, poultry or fish that looks appetizing
--meat, poultry or fish that I'd touch with a ten-foot pole
--meat, poultry or fish that I'd serve to anyone other than someone I was attempting to murder
One day, my friends. One bright, far-off day.