This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson.
Devil's Hoard Chocolate Soufflé
Andrew Casteel (BS ’00), founder of Laughing Monk Brewing in San Francisco, California, shares a recipe for chocolate soufflé made from Laughing Monk Devil's Hoard Imperial Belgian stout.
Delicious. Now, What to Drink?
Diego Benitez (PhD ’05), founder of Progress Brewing in South El Monte, California, knows a good meal is never complete without a complementary beverage. “I try to figure out the intricate and complicated relationship of physiological and psychological factors that determine taste preferences in people,” says Benitez, who has 10 years of professional pairing experience. Here are his thoughts on the perfect pairings for this german meal.
Bringing Germany Home
Tyson Mao (BS ’06), co-owner of Wursthall, a german restaurant and bierhaus in San Mateo, California, serves up a recipe—courtesy of Wursthall’s chef Kenji López-Alt—for a modern take on a traditional comfort food.