Bacon and Beer Tasting

If you haven't been introduced to Brooklyn's Sixpoint Craft Ales, it is important to get down to the fundamentals. Recently I had an opportunity to talk with Sixpoint Craft Ales brewmaster Shane Welch in anticipation of the upcoming Bacon and Beer Tasting at Jimmy's No. 43:

What flavor profile is Sixpoint aiming for?

We aim to scratch that itch in the middle of your back that has been nagging you for years.

If I had never tried Sixpoint, which beer would you suggest I try?

If you prefer blondes, Sweet Action. If you like dark features, the Brownstone.

What limited Sixpoint beers will be available the beginning of September?

We have a Belgian Strong Ale coming out brand new release, hoppy, spicy, and brewed with fresh coriander. Also look for a couple other goodies currently in the works….

How do make the Gorilla Porter so flavorful??

Its a team effort. Youll have to consult our allies over at Gorilla Coffee.

Jimmy's No. 43 will be hosting a Bacon and Beer Tasting Monday September 8. Food writer and meat aficionado Josh Ozersky will talk about the bacons, and Sixpoint Craft Ales will be the featured beers. For more information visit Jimmysno43.com.

Captain Lawrence Brewer Scott Vaccaro at Jimmy' s No. 43

Monday September 15, Jimmy's No. 43 will host a beer menu night with Captain Lawrence brewer Scott Vaccaro in conjunction with the NYC Craft Beer Week.

Jimmy's No. 43 will feature several Captain Lawrence beers, brewed locally in Pleasantville, NY. Menu items will include: Violet Hills Farm's pork shoulder braised in Captain Lawrence delicious Smoked Porter, several bacon dishes, and a few rare Captain Lawrence selections brewed exclusively for the Craft Beer Week.

Bacon Trends

Recently, New York Post writer, Carla Spartos, wrote an article about 80's food trends that have made a comeback for the new millennium. At Jimmy's No. 43, bacon has a much deserved place of honor on the menu which did not go unnoticed by Ms Spartos who mentioned "The Slab" in her article.

The Slab is a generous portion of Benton's smoked bacon with ice wine vinegar.

On Monday September 8, Jimmy's No. 43 will be hosting a bacon tasting which will artisanal bacons with beers from Brooklyn's Sixpoint Craft Ales. For more information visit Jimmysno43.com.

Chefs Working in Small Kitchens

Jimmy' s No. 43 has a simple electric kitchen equipped with four burners and one convection oven. Some chefs welcome the challenge, others need more firepower. Legendary chef Kurt Gutenbrunner once said to his staff at Wallse:

"I used to cook 900 covers on a candle."

A Beautiful Cheese

Chris from Consider Bardwell Farm (Vermont) brings us cheese every Sunday. This is such a treat! They conjure up 3 or 4 different styles of cheese. 1. "Metowee" is the freshest of fresh spring goat's milk cheese, which we've used in pastas, salads, and on it's own with honey and fruit. 2. "Dorset" is a little funkier - a soft rind, cow's milk cheese. The softer and riper, the better. It is especially tasty on our cheese plate. 3. Just out and the current favorite is the slightly aged, soft rind "Manchester". This is perfection- with less of a rind and more of a subtle crust it is delicate and sophisticated. It's the cheese of the week for me.

Midsummer Romance

Growing up in New England mid summer was the start of a very short growing season. We were always excited to visit farm stands for local corn, tomatoes, string beans, and summer squash. It is August and Jimmy's No. 43 has on the menu:

Chilled corn soup w/chorizo
Sea scallops with artichokes, fennel, violet mustard
Porchetta tonnata- cold, sliced violet hill farms roasted pork with lemon-caper-tuna mayonnaise
Roasted shisito peppers
Farro, tomato, cucumber, preserved lemon, radichio salad

All of our vegetables, and most dairy and meat is from local farmers as well!!

Dark Beers for Summer?

Last month a few writers had asked me to list my favorite summer beers. Of course, I suggested wheat, pilsner, kolsch, blondes... there are so many great, refreshing lighter style beers that people identify with summer. I surprised myself, though. After a long night of cooking on the line, I often turned to dark beers over light. A few of my favorites: Sixpoint Gorilla Warfare Coffee Porter which is like a dry finish iced espresso, Wintercoat Cockney Stout- very dry, extracted and extremely limited. I also enjoy German schwartzbiers like Monschof or Kostritzer, the famed black pilsner.

Sheep's Milk Cheeses

Farmer Karen Weinberg at 3 Corner Field Farm produces my favorite sheep's milk cheeses. We are featuring the "Frere Fumont", a smoked, firm, cheese on the cheese plate. We also have "Shushan Snow", a soft, camembert style cheese, and a 'Brebis" firm cheese reminiscent of French Pyrenees style sheep's milk cheese.

Recipe for Shushan Snow:

Keep one disk for 2 weeks in the fridge until it is runny. Bring to room temperature. Place entire disk on platter. Add accoutrements, like honey, cherries, or toasted walnuts. Serve with a spoon.