When you think of St. Louis beers, your mind probably wanders instantly to the behemoth, Anheuser Busch. But this baseball-obsessed city also has a great little brewery called Perennial Artisan Ales, where they’re producing a Belgian-style beer that The Hopleaf’s Michael Roper is really fond of this week. It’s only 5.9% alcohol and features those characteristic hops you’d normally find in the Western part of Belgium. Cheers.
This week, The Hopleaf’s Michael Roper is fond of a “table beer” from Belgium. Brasserie Dupont’s Biére de Table is a refreshing sipper for this time of year, when the weather tends to leave you parched. Cheers!
I’ve been to Aspen a number of times for the Food & Wine Magazine event, but every time I go, I think to myself, there has to be more than just the Little Nell and the Jerome. I’ve seen more private jets at the Pitkin Co. Airport than I have farmer’s markets, so I knew Aspen and Snowmass weren’t representative of the state’s agricultural potential (although, as I would later learn, they do make up a considerable amount of the state’s purchasing power for farmers in the Western half of the state). I went to the North Fork Valley last week, as well as some other stops along the Western Slope, to see if there was anything else worth eating. I was mildly surprised. Read More
Once again, Cleveland rocks. This week’s BotW hails from the Great Lakes Brewery there, and The Hopleaf’s Michael Roper has a thing for amber lagers. These colorful, complex and easy-to-drink beers are wonderful in warmer months, and he says the Eliot Ness will do the trick. Cheers.
It’s one of my favorite times of the year, ingredient-wise, but strawberry season is, sadly, also too brief. I try to pack them into everything I can: shortcake, ice creams, jams, you name it. But sometimes I just want a simple sundae, adorned with a few macerated strawberries for seasonal oomph. That’s the case this week, with a sundae in the Loop at Lockwood (by the way, how do you pronounce it? Growing up in MN we said “sunday” but in other parts of the country they say “sun-DUH”). The Palmer House keeps a garden and some honeybees on the roof, so their local honey plays a part – it’s used to make a honeycomb cookie and also is used to macerate the berries – but really, it’s all about the fresh strawberries and homemade ice cream for me.
The recent heatwave has me reaching for an arsenal of summer-friendly recipes, including one of my favorites, gazpacho. But tomatoes aren’t quite there yet, so we’re turning to cucumbers and garlic scopes today – familiar sites at most markets this time of year. Read More