" Make sure you have plenty of Big Draft Brewing beers on hand when entertaining , as we ’ ve found they disappear quicker than you realize . We ’ ve also noticed friends slipping them into their pockets to take home when the night is over ."
- CHEF HUNTER SABBAG
STEAMED MUSSELS
Olive oil 1 lb mussels still in shells 1 oz chopped garlic 2 oz chopped shallots 2 oz rough chopped tomatoes 1 oz chopped green onions 4 oz marinara 2 oz parmesan cheese
Heat a pan over medium high heat . Add a bit of oil and heat , then add the mussels . Heat the oil and add garlic and shallots to warm , then add the tomatoes and marinara . Bring all ingredients to a boil and cook until the mussel shells open . Don ’ t eat them if they don ’ t open . Plate the mussels and add the green onion and parmesan cheese . Enjoy with a Forman American Lager .
GRILLED ROMAINE SALAD
Caesar Dressing
4 oz parmesan cheese 2 oz chopped garlic 2 oz anchovies 4 oz whole grain mustard Olive oil
Mix all the ingredients in a food processor or by hand and add olive oil to blend to desired consistency .
" This dish involves a grill , so you need to make sure you are hydrated and have liquid available in case your fire gets out of hand . A Big Draft Brewing beer is best for both applications . Stock up before firing up your grill ."
- CHEF HUNTER SABBAG
2 heads of Romaine lettuce 6 oz sundried tomatoes 6 oz parmesan cheese
Preheat grill to very hot . Cut the lettuce in half along the stem , and thoroughly coat the flat side with olive oil . Put the lettuce on the hot grill until nice charred lines appear . Remove the lettuce from the grill and add sundried tomatoes , parmesan cheese and dressing . The recipe makes four large salads . Enjoy with a nice Bellini Berlinerwiesse from Big Draft Brewing .
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WEST VIRGINIA EXECUTIVE