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Beer Cocktails {50} Sodexo’S Beth Winthrop on Dietary Compliancy {40} CSES2015 Is Just Around the Corner! {10}

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Beer Cocktails {50} Sodexo’S Beth Winthrop on Dietary Compliancy {40} CSES2015 Is Just Around the Corner! {10} JANUARY 2015 catersource JANUARY 2015 State of the Industry TRENDS 2015 TRENDS STATS TRENDS PREDICTIONS for Show 2015 Details For more info on #CSES2015, turn to the f nal 4 pages of this digital edition Click Here +Steal This! Creative plating {66} 'HVLJQLQJVWDWLRQV EXIIHWV^`ä6ZHHWWUHDWV HDWV^` VOLUME 13 ISSUE 1 The rise of beer cocktails {50} Sodexo’s Beth Winthrop on dietary compliancy {40} CSES2015 is just around the corner! {10} EDUCATION, NEWS, PRODUCTS & IDEAS FOR PROFESSIONAL CATERERS There’s beer in my cocktail! ISTOCKPHOTO.COM/ FREETRANSFORM ISTOCKPHOTO.COM/ y now, it should come as a surprise to absolutely no See Emily Ellyn @ CSES2015 one that craft beer is in the midst of an incredible boom. The number of American craft breweries Retro Rad Chef Emily Ellyn Btopped 3,000 in the summer of 2014, a threshold will be appearing on Sunday, that hadn’t been crossed since the 1870s. The majority of March 8 in Las Vegas with Jack Americans now live within 10 miles of a craft brewery. Craft Taylor of Cool Cat Catering as beer is better, more accessible, and more inventive than it has they battle it out in a 30-minute ever been, and it’s not just for drinking on its own. Craft beer quick fire challenge to craft a and food pairings are now commonplace, and beer has even pop-up party complete with become a key ingredient in cocktails. To get to the bottom palate pleasing cocktails paired of the beer cocktail trend, we spoke to a diverse panel of with sweet and savory dishes experts, including Rogue Ales President Brett Joyce, Deschutes made with beer. Brewery Corporate Executive Chef Jeff Usinowicz, and Chef and Food Network personality Emily Ellyn. Our experts all agreed that the beer cocktail trend is a natural MORE EDUCATED, MORE DEMANDING extension of the renewed cultural interest in quality food and Chef Emily Ellyn compared the mixing of beer and spirits drinks. “I find it interesting that it took so long to catch on,” to the beer-with-food pairing phenomenon. “Restaurateurs says Rogue’s Joyce. “But it has been amazing to watch the are pairing these new brews with food and chefs are renaissance of the craft cocktail. Whiskey is born from beer. It using the beer as an ingredient in food,” she says. “Why always seemed obvious to us to use both in a cocktail.” Chef shouldn’t mixologists do the same?” Ellyn explains that Usinowicz agreed that craft cocktails fit well within the world bartenders have been upping their games by making very of craft beer. “All the nuances of craft beers lend themselves to sophisticated craft cocktails and, like chefs, are always mixing,” he says. “I think it’s awesome that mixologists have looking for inspiration to create something new. “What I stepped up to getting crafty with our beers.” find most interesting,” Ellyn continues, “is that [the] focus 50 JANUARY 2015 CATERSOURCE magentablackcyanyellow ES547838_CS1501_050.pgs 12.24.2014 00:01 UBM HONEY BAKED HAM JUS Recipe courtesy of Emily Ellyn YIELD: 1 CUP INGREDIENTS 1 tsp ham bullion (Superior Touch) 1 cup water 3 Tbsp honey 1 Tbsp sugar 1 tsp cinnamon 1/2 tsp fresh ginger 1/8 tsp cloves 1/8 tsp nutmeg 1/8 tsp black pepper BLOODY MARY TAKES A RIDE METHOD ON THE PINEAPPLE EXPRESS Note: “Bloody In a small heavy bottomed saucepot a Ride on theMary Pineapple Takes whisk in all the ingredients and cook on Recipe courtesy of Emily Ellyn Express” is Emily Ellyn’s high until boiling for one minute and prize winning hopstail that then remove from heat. Use or store in YIELD: ONE 8OUNCE COCKTAIL took Silver recently at the refrigerator. INGREDIENTS Wine and Spirit Wholesalers SPICY PICKLED GREEN BEANS 3 oz LiDestri Bloody Mary Mix of America 3 oz Terrapin Pineapple Express Beer (WSWA) AND MARASCHINO CHERRIES Convention. 1/2 oz Honey Baked Ham Jus, recipe below Recipe courtesy of Emily Ellyn 1/4 oz Willet Pot Still Reserve Bourbon INGREDIENTS 1 jar (13.5 ounces) Bada Bing Maraschino GARNISH Cherries 2 or 3 two-inch ice cubes 10 green beans 1/2 oz balsamic glaze 1/2 cup water 1 oz Johnny Kabobs’ Pork Rub 1/2 cup sugar Spicy pickled maraschino cherry, see recipe (right) 1/4 cup salt Spicy pickled green bean, see recipe (right) 3/4 cup balsamic vinegar (6% acidity Grilled pineapple minimum) Fried ham 2 wide strips of orange peel, 2” long each 1 Tbsp red chili pepper fl akes GLASSWARE Pint glass/Tumbler/Hurricane 1 tsp black peppercorns METHOD METHOD 1. Prepare garnish ingredients by skewering a piece of fried ham, a piece of In a small heavy bottomed saucepot set grilled pineapple, green bean, and a maraschino cherry and reserve for over medium-high heat, combine the service. juice from the jarred cherries, sugar, salt, balsamic vinegar, orange peel, red chili 2. Rinse a dry, room temperature glass with bourbon and discard extra pepper akes, and peppercorns. Bring the bourbon. Rim glass with balsamic glaze, and a ne dusting of Johnny brine and beans to a boil, add green beans Kabobs’ Pork Rub. then reduce the heat to low and simmer 3. Add ice cubes. for 3 minutes. 4. In a shaker packed with ice add LiDestri Bloody Mary Mix, Terrapin Finally, remove from heat, add cherries, Pineapple Express Beer and ham jus. Shake vigorously for 30 seconds. and transfer to a sterilized jar. Refrigerate 5. Pour cold cocktail into the rimmed glass with ice cubes, garnish, and serve. until service. CATERSOURCE JANUARY 2015 51 magentablackcyanyellow ES547841_CS1501_051.pgs 12.24.2014 00:01 UBM DRINKS CONTINUED ROGUE ALES BREWMASTER JOHN MAIER EXAMINES HONEY COPY COPY COPY COPY COPY COPY COPY COPY COPY COPY OUTPUT FOR HIS BEER MAKING Beer and spirits pairing guide During our conversation, Emily Ellyn offered her reference guide to the five basic flavors on food and drink craft—much of them on special menus and in our found in beer and the spirits they best pair which has been celebrated by the catering facilities,” says Usinowicz. with. Follow these steps and you may be media over the last several years— “As we only use spirits in our creating your own beer cocktails in no time. is producing more educated and Mountain Room (where we hold demanding guests. Yes, these guests most of our catered events within Bitterness comes from the hops, roasted are looking for quality, but most of the brewery), we enjoy creating malt, and tannins. all they are looking for an experience. specialty ‘beer-tails’ for individual Spirits pairings: spiced gin, spiced rum, The fact that beer is lower in alcohol special events. We are beginning to armada, gin, rye whiskey, strong spice also allows guests to enjoy more play with them more in our pubs as liquors, herbal liquors, citrus liquors, without falling over.” well. Most of our beers can be paired Galliano, some cream based liqueurs According to Ellyn, the current craft into a beer-tail. Some of our Reserve and Bond Series beers are already Sweetness comes from malt, hops, and beer boom isn’t the first time ales have been used as ingredients in complex with flavors. I always look esters (created from fermentation with to our beers found in six packs as fruity floral notes), Diacetyl (created from cocktails. “Reports of mixing beers into cocktails date back hundreds of they are less expensive and usually fermentation that has a butterscotch flavor), less intense.” addition of fruit. years,” says Ellyn. “[Beer cocktails Spirits pairings: single malt whiskey, are] trending today because of the All of our experts agree that the beer bourbon, rum, sweet red sparkling wines, emphasis on good food, attention to cocktail trend is likely here to stay. “I Tuaca, and liqueurs such as sweet floral, food and drink pairings, and crafting think beer has established itself as a sweet citrus, nut, cream based, coffee, better and more innovative beers.” reliable ingredient in cocktails,” says banana, and berry Joyce. “Whether it is forever called or identified as a ‘Beer Cocktail,’ we’ll HERE TO STAY? Sourness have to wait and see. Regardless, beer comes from carbonation Both Rogue and Deschutes operate (carbonic acid), bacteria and wild yeast, and is an excellent addition and not only restaurants at their breweries, and offers a wide variety of flavors, but introduction of citrus. each offer beer cocktails at their Spirits pairings: also a story.” Usinowicz agrees. “I see cider, citrus liquors, respective facilities. “Rogue has quite limoncello, plant elixirs and tinctures, so many people having fun with a few signature beer cocktails and beer-tails. I see it like sangria: a fun herbal liquors, Cynar, flower liqueurs, honey we rotate new ones in seasonally liqueurs, mead, some port way to celebrate another fermented or based on the ingredients we are product.” Ellyn adds that the trend Saltiness growing on our farms—honey, will likely continue for as long as comes from minerals. hazelnuts, hops, cherries, for Spirits pairings: there is interest in artisanal beer and Moonshine, bourbon, sweet example,” says Joyce. “Rogue brews red sparkling wines, plum wine, sweet floral food. “Since interest in quality beer a wide variety of beers. Each of them and food doesn’t look like it will be liquors, Galliano, sweet citrus liqueurs, berry would add something different or liqueurs, cream base liquors, smokey malt going away anytime soon, we think unique to a cocktail. But, if I had this trend is here to say.” whiskeys and bourbons to pick something, I would narrow Umami it down to the Rogue Farms family comes from hops (glutamates/ of beers that are crafted using Jeremy Zoss writes about craft glutamic acid) and toasted in hops.
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