At Manhattan’s iconic Italian restaurant Felidia, Sicilian-born chef Fortunato Nicotra composes a plate of crudo like a colorful work of art. Josh White, head bartender and creator of Felidia’s beer parings menu, suggests three beers for it.
At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.
Tria’s Taproom Wings are cured overnight in garlic powder, dried sage, cumin and salt, then preserved in oil for a second night before being fried to order. Finally, buffalo hot sauce is swapped for a green chile sauce made from tomatillos, jalapeño, Spanish onion, garlic, cumin, coriander and parsley.
At Birch & Barley in Washington DC, chef Kyle Bailey blends the decadent flavors of house-cured foie gras with seasonal fruits from local farms and peppery greens grown in the restaurant’s rooftop garden.
This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.
West Coast brews pair with a trio of house-butchered meats at Hog’s Apothecary: Miss Piggy, a pork and pink lady apple sausage with soft herbs, Boss Hogg, a Louisiana-style all-pork hot link with cayenne and garlic, and Empire Of The Sun, a pork sausage flavored with citrus and Chinese five spice.