From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings...
Pairing beer and cheese has been a gastronomic delight for centuries, the most common example being the ploughman's lunch. A simple dish of farmhouse cheese, a piece of bread and a few accompaniments matched with a local brew has restored field...
Yield: 12 servings (2 halves)...
From: Chef Joanna Fioravanti, Gilmore's Restaurant, Downington, PA. Yield: 8 servings...
Yield: 32 appetizer servings...
From: Chef Erik Osol, Element 116, New Haven, CT. Yield: 8 servings, 2 cups Bearnaise sauce...