Cool Brews. Hot Eats. is taking over Grand Rapids.
You’ll find Michigan craft beers and on point food pairings at the most unlikely of places — like the top of the Amway Grand, for instance. Chef Werner Absenger and his dedicated kitchen crew have developed a unique beer themed menu that captures the globally influenced American cuisine of Cygnus 27, the flagship restaurant of the Amway on the 27th floor.
Sample three courses complete with 5 oz. beer pairings for only $40.00 and enjoy the view.
The menu takes inspiration from the European heritage of Chef Absenger, throwing a bit of Michigan into the mix. Starting with descriptions of the beer, the Chef and his team narrowed down options for meal pairings from there.
“We have Scotty Karate [from Dark Horse Brewing], right? So we read the description and then tried it. The shortbread and hint of sweetness was key for a beer batter- for frog legs. Frog legs make sense for a karate chop, right?” Chef Werner laughs. Served with a slaw and remoulade sauce on the side, this was our starter.
The next course, Saguatuck Brewing Company’s Bonfire Brown Cheese Soup was designed to invoke the memories of summer (much needed with all this snow) as well as providing something to warm you up on these cold nights.
The entrée, and my favorite menu item of the evening, was Brewery Vivant’s Farm Hand Choucroute Garnie. Inspired by the brewers at Vivant’s trip to France, this spin on a traditional Alsace regional recipe braises the sauerkraut and locally sourced knockwurst, kielbasa and smoked pork loin in the French style farmhouse ale instead of the traditional Riesling. The funk of the Vivant house yeast paired perfectly with the sourness of the kraut.
Dessert featured product from New Holland Brewery. An oatmeal stout based chocolate cake featuring The Poet as well as some spirits thrown into the mix, New Holland’s Beer Barrel Bourbon. Sandwiched between two cake layers was The Bukowski Ice Cream, also made with the brew.
The ice cream people are perhaps a very healthy and satisfied people, but luckily you don’t have to be off the bottle to enjoy this treat.
Becky Casto, Cygnus general manager shares her opinion on the Beer City vibe. “It’s hugely exciting. There’s so much pride in Grand Rapids [with the BeerCity USA win]. My background is wine, so it’s been very exciting for me to be educated on the beer culture and to see how beer can pair with food. It’s a win for the city all around.”
The kitchen at Cygnus shares the ‘we are all in this together’ spirit of the beer community. Absenger brought out his team — Tim Moreno, Rick Medcalf and Phil Laviolette — after our meal. These gentlemen, all at different stages in their culinary career, clearly are soaking up knowledge from Absenger as well as exploring their own food passions and creativity.
Kitchen camaraderie makes for the best meals — otherwise you can taste the tension. And that doesn’t sit well with your beer.
Learn more about Cygnus 27 and join the restaurant for its Cool Brews. Hot Eats. menu until March 1.