Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.
The Boston area’s first gastropub was born on July 11th, 2002. David Ciccolo was making beer for Tremont Brewing and bartending to help pay the bills. When he realized his bartending “partner in crime,” Ailish Gilligan, shared his interest in opening a spot, they got to work on The Publick House.
The recipes that follow use the braising technique while showcasing global cuisines with different proteins. The chosen beers enhance the dish by bringing their own flavor profiles to the recipe, creating a wonderful sauce to be served over the final plate.