or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Beer food/snack to a brewpub.
New Posts  All Forums:Forum Nav:

Beer food/snack to a brewpub.

post #1 of 10
Thread Starter 
Im starting as a head chef in a new brewpub (Breiflabben brygghus/Monkfish brewhouse)  in northern Norway thats opening later this spring.

Im intrested in some tips fore some good beer snac and good food to go with beer.

I dont want the normal salted peanuts or potatochips you get ewerywhere, but something easy and good that i make myself.
To give you a tip on what I am thinking on here is some ides I have.

Salted almonds
Roasted hazelnuts
Good olives
Smal bowl with chees cubes.
Chees chips
Dried meat/salamis

Satay (any good dips or combinations?)
Croquette or some other good fried beer food (tips?)


The bigger dishes I'm planing to goe fore som more traditional and good "home made" food with my own touch, but if you have some good ideas, give me a post.

http://www.breiflabben.no

Gear mentioned in this thread:

post #2 of 10
beer battered onion rings, hand cut nice and thick, four or five to an order.  Deep fried oysters are good too. i know Norway has good fish is there a local favorite?  Don't forget a little salad or two for the ladies that don't want fried food. Do you have any snacky open faced sandwiches? I have always wondered why they haven't done better in the States

I like the idea of olives and cured meats with some cheese, a kind of Ploughmans platter. Satay is always good but seems a little out of place with the others. Nuts are nuts and are just for the salt to make ya buy beer
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #3 of 10
Thread Starter 
Thanks fore the reply.

We are located in one of the major sea fishing areas in Norway so I can get lots of good fish at a good prise, and I'm planing to use it in the menu.

A salade or two is a necessity, and sandwiches I am not sure yet, but if we going to open fore lunch Im planing on making a good focaccia to use fore "sandwiches".
We'r a small place so I'm trying to make a small menu so its easy to make and serv fore one person in the kitchen and keep a good quality on the finished product.
post #4 of 10
Very cool. Was doing some more thinking, fish cakes are good and can be prepared ahead and then cooked to order, fried or sauteed calamari. I like focaccia, makes a nice Caprese sandwich or stack it with salami, capicola ham and some nice gouda and tomato , kapow!
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #5 of 10
 For table nuts, try something that my mother used to make when we had guests. 

Cashews, Peanuts, Almonds, Chestnuts, and Chex(it's a rice cereal if that particular brand isn't available in Norway.)

Toss that all in just enough worchestershire sauce and garlic powder to coat and roast.  It goes very well with drinks or by itself as a snack.  Plus it's simple and easy enough that you could have a server help you if your staff is in the weeds one night.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
Reply
post #6 of 10
meatballs......chicken, pork, rabbit, beef, fish, shellfish
with or without glaze/dips

lettuce wraps, Cheese Cake Factory  (large median priced chain) has a gorgeous large platter filled with shtuff to wrap in lettuce leaves, they are making a fortune on this appetizer. Presentation is whiz bang.  Who says we can't learn from chains?

Sliders are really popular here.....small 1-1.5oz  hot meat on a small bun.  Can be any ground meat or one high end place has foie sliders. 

Bruschettas.....the name has been bastardized....but I've had some good ones recently....caramelized onion with gorgonzolla drizzled in honey......
caponata
standard tomato with soft cheese and basil


Fun lavosh or crackers you make.....pasta machines work well
Potted cheeses or shellfish or meats

Not sure how pork rinds would translate but they are getting a lot of press here.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #7 of 10
DOH!    fried smelts with aioli
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #8 of 10
I have always wanted to try fried smelt. I also agree with the sliders. Nice juicy meat and bun with my beer.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #9 of 10
pretzels....we used to get rye pretzel nubs from a small hole in the wall pretzel maker who'd been in business since 1870's...really super beer snacks.

Pretzel bread is showing up on menus....sausages/meat filled.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #10 of 10
 My Granma owned a beer pub and always had hardboiled eggs on the bar because they sold so much beer ( because
people put salt on them). What about a beautiful salmon mousse or salmon salad with a raspberry vinegarette that could
be served with lavosh..
 Sharon
Reply
 Sharon
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Beer food/snack to a brewpub.