Does anyone have a good reference as to creating a gastro menu in Chicago, or know how to pair, I just need the jist of it. Thx.
Paring ales, stouts, porters, lagers, droughts with a gastro pub menu
yes copy someone and put your spin on it.
Check out 'The Brewmaster's Table' by Garrett Oliver to start with. Then stop by your local breweries and speak to the brewers; ask them what they eat beside each beer. The general principles for pairing (similarly to wine) are complement, contrast, or compound.
You can have two contrasting tastes to enhance one against the other and highlight the combination (eg. a nice bitter IPA with vanilla ice cream)
You can compound a taste, to increase the total experience (eg. a citrusy wheat beer with a lemon sole fillet)
Or you can complement the flavours to bring out new flavours in both (eg. a raspberry fruit beer with a nice steak).
I'd recommend bringing on someone as a consultant for your business, or developing a good relationship with your suppliers (just as you might for your wine list). Good luck!