Stir-fried Sockeye in Yakitori Sauce
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This dish is a creative twist on Japanese cuisine, born from a pantry mishap. Canned sockeye salmon is glazed with leftover yakitori sauce, served with rice cooked in salmon liquid, and accompanied by scrambled egg and stir-fried cabbage. It's simple yet comforting, a testament to the beauty of improvisation in cooking.
A Tinned Tasting Menu
Recently, we partnered with our friends at Delaware Supply in Albany, New York and 3 Fonteinen to bring a beer and tinned pairing to a lucky few. We've received a lot of inquiries about the menu. Turns out many of you would like to create this menu at home. So here's a menu and inspiration for an at-home tasting of some of the finest tins and some of our favorite brews. As always, feel free to customize or experiment with other beverages! We're here to provide the inspiration, but hey you do you!
From the Brewhouse to the Smokehouse: Gettin' Tipsy with Tins
Introduction
Pairing good tinned fish with a drink can be intimidating. You have the chance t...
Craft Cocktail Culture Meets Southeast Alaska and Gives Birth to the Geoduck Bloody Caesar
It only makes sense that the biggest clam on the planet is found in the waters of Southeast Alaska — and it makes even better sense that big clams make cocktails with big taste.