We are pleased to announce a new development that is debuting at our taproom Tuesday, September 19th: the Fulton Taproom Kitchen! Those of you who have visited our taproom are probably wondering how we managed to fit a kitchen into our building. Well, we didn’t – we drove one in and parked it out front. What? How? We purchased and renovated a 30 foot 1968 Airstream Sovereign trailer into a kitchen. It’s a beautiful thing – the trailer has been gutted, restored, polished and built out as a functioning commercial kitchen. It’s not exactly a food truck, but it’s certainly not a restaurant either. It will be a permanent fixture (no, not up on blocks) in front of our North Loop brewery, in the same place where food trucks have been parking since the day we opened the taproom in 2012.
We’ve hired our longtime friend Scott Pampuch as Executive Chef. Scott has a wealth of experience, and he’s one of the flat out best cooks we know. We first met Scott—and many other friends—at the bar at Corner Table way back in 2010. We were fresh to the beer scene, and just learning about the food scene.
At their most elemental definition, cooking and brewing are the same. They are acts of combining ingredients, employing heat, and enacting chemical changes to create something different and more pleasurable. Quality of raw materials is paramount, as is process and technique. Masters of these crafts are adept in the fields of chemistry, biology, and agriculture. Recipe and tools and equipment are important too, though somewhat less so than people might think.
Like beer, the best food experiences are spent in the company of others; the best food and the best beers makes that company that much more enjoyable. And our food menu, like our beer, is based on creating the best recipes from simple, quality ingredients.
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