A great piece from our pal Brandon Hernandez in the San Diego Reader:
Today’s chefs are stretching the gastronomic envelope further than it’s ever gone. From space-aged toques of the molecular ilk to those taking traditional dishes to flavorful new places, there’s never been a more exciting time in America’s culinary history. Much of that has to do with the wealth of resources, informational and ingredient-wise, that exist. Nearly anything a chef needs to create stellar dishes is at their fingertips, whether those digits are tracing over produce at a farmer’s market or manipulating a computer keyboard. It’s commonplace to come across foreign-sounding edibles and spices on a menu these days as chefs at all levels find new ingredients and the inspiration that comes with them. Given all of this, this food-and-beer journalist feels inclined to wonder in print: With all this nth degree embracement of every ingredient under the sun, why has such a small percentage of this country’s chefs thoroughly explored the wide-ranging and flavorful world of craft beer?
This isn’t a criticism. Surely, some craft brewing enthusiast somewhere has authored some snarky, accusatory piece scolding chefs for ignoring one of their favorite things, but it’s my belief that if chefs were aware of what craft beer really is, they would be inclined by their innate curiosity about all things edible and quaffable, and their desire to produce the best food and drink experience possible, to dive glass first into this medium. So, the intention of this piece is simply to raise the topic for both discussion and discovery in the hopes that this country’s culinary class will take note and interest in brews that have come to be regarded as the world’s best.
Read more: http://www.sandiegoreader.com/news/2013/oct/07/beer-craft-beer-americas-underexamined-culinary/#ixzz2h4UMiy6N
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