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Bring Gastropub Fare Home with Real California Dairy

 

So. San Francisco & Modesto – March 1, 2011 – From the East Village to West Hollywood, the popularity of gastropubs is rising. Their emphasis on gourmet cuisine in a cozy, casual atmosphere appeals to the way we eat today and has created a culinary phenomenon. There are restaurants with bar scenes and bars that serve food, but what is it that defines a true "gastropub"?

 

While a gastropub has the atmosphere of a friendly neighborhood bar, the menu has been upgraded to please some of the most selective palates. Unique, high-end twists on classic comfort food favorites such as mac and cheese create a complete dining experience, perfectly complementing a vast selection of beer.

 

If you’ve developed an appetite for gastropub fare, the California Milk Advisory Board (CMAB) offers an easy way for you to bring those flavors home with California dairy. Real California Cheddar Cheese Beer Bread and Mussels from The Monk’s Kettle in San Francisco is a timeless rendition of good pub grub and you can finish off your meal with a Stout Float made popular by BoHo Restaurant, the original gastropub in Hollywood. Using Real California dairy products such as cheese, butter, half-and-half and cream, these recipes will satisfy both the casual diner and discerning foodie. 

 

 

 

Dairy products made with California milk can be identified by looking for the Real California Milk and Real California Cheese seal, which certifies that the products are made exclusively with milk produced on California dairy farms. Ninety-nine percent of California dairy farms remain family-owned. California produces more fluid milk, butter, ice cream, yogurt and nonfat dry milk than any other state. The state is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.

 

About the California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s 1,752 dairy families. With headquarters in South San Francisco and Modesto, the CMAB is one of the largest commodity boards in the United States. The CMAB executes advertising, public relations, research and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese. For more information on California dairy products, visit www.RealCaliforniaMilk.com.

 

 

MONK’S KETTLE REAL CALIFORNIA CHEDDAR CHEESE BEER BREAD

 

4 tablespoons Real California butter, divided

3 cups bread flour

1/2 cup sugar

1 tablespoon baking powder

1 1/2 cups beer, room temperature

1 cup grated sharp Real California Cheddar cheese

 

Heat oven to 375°F. Butter a 9- x 5-inch loaf pan with 1 tablespoon butter.  Melt remaining butter and set aside. Sift flour, sugar and baking powder into a large mixing bowl. Add beer, cheese and melted butter. Mix well, being careful not to over mix; the batter should be sticky but smooth. Pour into prepared loaf pan. Bake 35-45 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes; remove from pan and cool completely on rack. With a serrated bread knife, cut into 16 slices.

 

Makes one loaf.

 

Nutrition Information Per Serving (1 slice):  157 calories; 6 g fat; 15 mg cholesterol; 138 mg sodium; 21 g carbohydrate; 1 g fiber; 5 g protein

 

Note: The flavor of this bread will be guided by the beer you choose to use.  This beer bread is a great accompaniment to dishes such as mussels.   Any beer can be used from pale ales, to lagers, to stouts depending on what you are serving it with and what type of beer you like.  If paired correctly with Mussels, ideally a Belgian Wit is used.

 

 

MONK’S KETTLE MUSSELS

 

4 tablespoons Real California butter, divided

1 tablespoon chopped shallot

1 clove garlic, sliced

1 red Fresno or jalapeño chile, cut into quarters lengthwise (remove seeds for milder heat, if desired)

1 pound mussels (about 20), scrubbed and de-bearded

1/2 cup beer, such as Belgian Wit

1 teaspoon fresh thyme leaves

Salt and black pepper

 

Heat a medium sauté pan to high heat; add 1 tablespoon butter and the shallot, garlic and chile.  Sweat for 1 minute and add mussels; toss over high heat for 1-2 minutes.  Add beer and simmer until all mussels have opened.  Toss with thyme and remaining butter; season with salt and pepper.  Discard any mussels that have not opened. Serve in bowls with the liquid poured over. 

 

Makes 2 servings

 

Nutrition Information Per Serving:  433 calories; 28 g fat; 124 mg cholesterol; 793 mg sodium; 12 g carbohydrate; .3 g fiber; 28 g protein

 

 

Recipes courtesy of The Monk’s Kettle, San Francisco, CA

 

BOHO STOUT FLOAT: http://www.californiadairypressroom.com/node/327

 

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