Made with Southern Wit and Ingenuity
"We're coming for you wine drinkers," exclaims Christian Spears, founder and president of Tennessee Brew Works. With their rich, complex, and layered beers, pairing good food with them has never been more important. And they do it like no other. With Chef Jay Mitchell at the helm, brews find their way into pomegranate glaze that douses pork ribs, beer-infused onions, ketchup and BBQ sauce that accompany the Five Beer Burger, and beer cheese that is the highlight of the sweet potato poutine. Here, Mitchell shares his Southern Wit Beer Bread—the foundation for many of his dishes—with tips on making it.
"This bread is the basis for so many things in our kitchen. We make toast for all of our cheese, charcuterie, and vegetable boards. It makes for a fantastic grilled cheese. Ours features Benton’s bacon, Kenny’s cheddar, and Cypress Grove’s Humboldt Fog goat cheese, along with a little spicy honey mustard. We also take the stale bread leftovers and combine them with milk, eggs, and flour and make gnocchi. The little beer bread dumplings are poached and then seared in brown butter and served with a blue cheese Mornay, apples, bacon, candied pecans, and sage."
Tennessee Brew Works 809 Ewing Ave, Nashville 615-436-0050 | tnbrew.com