swiss cheese

Food on Tap Warm IPA Braised Cabbage Salad

Warm IPA Braised Cabbage Salad with Pastrami and Swiss

Let’s say you’re a beer drinker. And, by beer drinker, I don’t mean no-other-adult-beverage-is-in-the-fridge-so-I-guess-it’s-a-good-night-for-beer drinker. Instead, you’re someone who first evaluates a restaurant by what’s on their beer list. What’s on tap first only to be followed by the bottled options. It may be very en vogue to be a beer drinker now, what with the explosion of amazing craft brews available from independent outfits, but I know someone whose delight for hops and yeast knows only the limits of what’s available in IPA. I can appreciate that kind of fixation with my gaze on tea (and have been noted to say more than two handfuls of time that “kombucha is my beer.” But let’s be honest, I can’t imagine tacos without Negra Modelo and have a penchant for Ranger with its elderflower notes. I’m a fan of dark oatmeal stouts too, but it must be said, anything I appreciate or know about beer originates with my main squeeze). Oh, husband. Lover of India Pale Ales. My dear heart. The man to whom I once gave an anniversary gift of a new-to-him-brand six-pack of IPA and a smattering of cheeses. Man whose dad once owned a t-shirt emblazoned with the sentiment, “Wisconsin: Beer, Cheese, and a Few Weirdos.” He’s my weirdo and as such, I’ve never seen the kind of enthusiasm he laid down when he picked up Lori Rice’s first cookbook, Food on Tap. It should be known I’m a fan of adding beer to food (hello, frijoles borrachos!) and every autumn I make my Beer Braised Lamb and Leeks and, now to add to the list will be Warm IPA Braised Cabbage Salad.

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