Max, WOB, Ben, Chris from Mitten, Justin and Tommy were too busy rocking the food!
Mitten Brewery presents the AFWA and Kitchen Sage Happy Hour 5/29/2013
You ever have those moments when you are overwhelmed with support and you have no idea how to delegate? Welcome to my world! And let me share an experience I had on a night out with my girl and our friends!
I think one could say I am just as passionate about local hospitality as much as the future of our kids. I refuse to go anywhere that doesn’t have local roots. I want unique. This doesn’t mean that it always has to be a linen table set with crystal and fine silver. I have always been a “pub or local joint” type of guy anywho! Being raised on Guiness, local breweries are like “Mother’s Milk” for me! Of course Founder’s ignited my passion for local brews and will always be a staple in my fridge, but they also have sparked a curiosity for local brews that seems unquenchable!
So last month my posse and I stopped in for a quick beer at the Mitten Brewery. I was going to whip up something together later, but we were on the West Side, time for a Mitten! The place was packed! But in a place like The Mitten, the more the merrier! You have probably heard me say a million times, “Its not the food, Its the people!” and this will ring true forever! Mitten is a perfect example of that hospitality. I have yet to see a “put out” expression from their bar, their servers, or even their chef.
A little Wisdom goes along way, so here’s some etiquette!
When you go into a packed bar or restaurant, show a little tenderness or leave! When you know the place is packed strategize your order and have your payment ready. We had 10 of us, so instead of asking about every one of the Mitten’s options, I stepped up ordered 4 pitchers of brew, dark to light, 10 glasses, and picked 4 pizzas all at once! (this is a perfect time to have your server chose their favorites….duh they gotta know what’s the best!). I then handed Dana my credit card and told her we would stand until a table was ready. This not only expedited our pleasure, but the staff’s as well! We sat down and before you know it we had beers in hand and a table full of pizza, better than waiting longer huh? Plus this gives the chef a little room to maneuver! Of course the property is there to serve, but there is nothing wrong with being patient, gracious, and efficient! Oh and by the way, when in doubt…. TIP! Give your servers a break, we are all there to have a good time! So with beer in hand and pizza in belly, I meet Max Trierweiler!
Max reminds me of a younger, skinny me! A bit crazy, but passionate about his hospitality and it shows. Next thing you know I am hanging with his chef and we are talking shop. Justin Stermin is so funny and bright eyed it rocks (even though he’s Vegan)!! Enter Chris Andrus, a guy with similar background(except he went to West Catholic!) and we all click like a seatbelt, just not as secure! Fast forward, we cement a friendship that has already produced the FIRST official Kitchen Sage recipe on their MENU, the FIRST Kitchen Sage Happy Hour, and the FIRST…..
So stay tuned we are literally BREWING up more fun! And for you other breweries and restaurants, watch out! Kitchen Sage is coming for you too, because we all need each other!
Thank you Again Mitten, for allowing Kitchen Sage to develop a plan where EVERYONE can be a part of providing culinary awareness! And with that, here’s access to Justin and My Recipe for Beer Cheese
1 tub GFS Tavern Cheese..Get it at the GFS Market Place!
3 Tablespoons of Chadalee Farms Horseradish, squeezed of its brine(use a clean towel or fist!!)
1 bottle of Mitten or you favorite LOCAL Brew!
Whip together and let sit overnight, it will thicken with the horseradish!
Enjoy as a dip for your pretzel, a killer Philly cheese steak sandwich, or add diced potatoes and two more Mitten Brews for the best beer cheese soup ever! If you like Broccoli, do it with that! Justin don’t Care, He’s CRAyyyZZZY!
LOCAL LOCAL LOCAL!! Everyone say it!!