In coming months, I will add profiles of chefs and BBQ/beer destinations from across North America, New Zealand and Australia.
There are hundreds of chefs across North America who adore craft beer and BBQ, but few have elevated it as has chef Brian Morin of Toronto's beerbistro:
From a review in the Celebrator Beer News:
I drove into Toronto from cottage country, ready for Toronto’s bustle after 5 days on an island. Tired from the drive, I checked into the Fairmont Royal York, one of Canada’s largest grand historic places. After swapping my flip-flops for more elegant street shoes, I strolled down King Street just a few blocks to find my destination, the beerbistro.
You see, beerbistro is one of several upscale brasseries newly opened in Toronto over the last year. But beerbistro offers the best selection of freshly prepared, imaginative cuisine, to be savored with one of more than 100 bottled beers and 20 draft beers. Augmented by a wine list and complete bar, the beerbistro is a haven for beer lovers who enjoy fine dining.
Three sous chefs, working under the direction of executive chef Brian Morin (formerly of Bier Markt), assembled dishes and worked the grill. While a few basics such as a club sandwich and burger do appear on the menu, the execution of these dishes is anything but basic. For example, the burger is bathed in Leffe Brun, which adds a hint of malty sweetness to the grilled meat.
The quenching Denison’s Wheat beer, crisp Mill Street Sparkling Ale, a refreshingly dry-hopped Summer Ale from Granite Brewery, and fruity Ephemere Pomme from Unibroue are highlights from the seasonal beer list.
Organized by tasting themes, such “contemplative,” “sociable,” “satisfying,” or “bold,” the 20-page beer menu offers details on each beer including style, ABV and tasting notes culled from Beaumont’s extensive travels and resources such as World of Beer. As often as humanly possible, beers are served in the brewery’s correct glassware and at the correct temperature, thanks both to a specially commissioned Perlick draft system and a good cellar manager.
Beaumont’s favorites on the menu are the cherrywood-smoked baby back ribs, braised in 6 liters of Ephemere Pomme and finished with spicy BBQ sauce. They are meltingly tender and flavorful, and extremely rich. Chef Morin, pictured at right, holds a platter of the succulent ribs.
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