WITH
WITH HALLOWEEN. HIGH TEMPERATURES AROUND 40 WELL IT IS THE TIME OF YEAR WHEN
VENICES DISHES WILL SOON CENTER
STAGE AN4@D PARENT BREWING IS
HOSTING A WILD GAME BEER DINNER
THAT SOUNDED SO GOOD THAT WE
THOUGHT WE'D HAVE KITCHEN
MANAGER JOHN SHUPE SHARE RECIPE
WITH US. THIS IS THE TIME OF
YEAR. RIGHT. THIS IS THE TIME
OF YEAR. YOU KNOW THERE IS
GETTING COOLER RIGHT. THE
PEOPLE ARE OUT HUNTING YES. AND
REALLY IT DOES SOUND REALLY
GOOD WITH A 4@BEER. IT DOES THI
THIS A PARTICULAR DISH MAKING A
MONGOLIAN VENICES. OK. AND 4@IT
HAS A LOT OF DIFFERENT STRONG
SPICES TO IT. IT'S GOT 4@HOMESI
SAUCE. IT'S 4@KIND OF LIKE THE
MAJOR SPICE. OK. OUR APPARENT
BLACK GOES VERY WELL WITH THAT
PARTICULAR FLAVOR IT'S KIND OF
IT'S MORE OF A DARKER BEER
THOUGH ACTUALLY LATER THAN YOU
WOULD THINK A 4@DARK BEER ALOND
TO GO AHEAD AND GET GOING FOR
US FOR A LITTLE BIT AND NOW
YOU'VE GOT THIS AVAILABLE ON
THE MENU 4@YES. THIS IS ACTUALL
OUR SPECIAL THIS WEEK. 4@SO YOU
KNOW IN ADDITION TO OUR BEER
DINNER NEXT WEEK. YES
UNFORTUNATELY SO UNFORTUNATELY
SOLDOUT I IMAGINE 4@WHEN QUICK
BECAUSE IT'S SUCH A GREAT IDEA?
IT DID IT'S BEEN VERY POPULAR
FORCAST 4@A COUPLE YEARS. WE DO
DIFFERENT THINGS EACH YEAR THIS
YEAR WE'RE ACTUALLY DOING WILD
BOAR. OH MY GOODNESS. 4@WE'LL
HAVE VENISON ALSO ON SCHERZER.
SO YOU'VE GOT IT ALL MARINATED @
IS THAT WHAT YOU DO. I DO. THIS
IS VENISON. IT'S A VENISON WINE
CHOP BASICALLY THE PRIME RIB OF
VENISON. ALL 4@RIGHT. IT'S CUT
THIN. THERE'S A MARINA4@DE THAT
EGG AND SOME LITTLE BIT OF
SUGAR SOY SAUCE BU4@T SO YOU'RE
GOING TO SEE A LITTLE BIT OF A
LITTLE SMOKE A LITTLE SMOKE
COMING UP AND WHAT MADE YOU
DECIDE TO START COOKING WITH
WITH VENISON AND YOU CAN GO
AHEAD AND KEEP. I'M ON 4@ONETIM
SO OK 4@FOR MANY YEARS NOT A VE
SUCCESSFUL WHEN I STARTED
BECOMING SUCCESSFUL? THERE WAS
A LOT OF 4@YOU KNOW A LOT OF
STUFF IN THE FREEZER AND MY
WIFE AND I BOTH LIKE CHINESE
FOOD. AND THIS IS JUST KIND OF
A RIFF ON A CLASSIC CHINESE
CHINESE DISH 4@4@SO WHAT I WANT
DO HERE IS I'M GOING 4@TO KIND
PRECOOKED VUYST VENICES AND
I'LL JUST KIND OF GET A 4@ON TH
BOTTOM OR REMOVE IT. THEN WE'LL
DO OUR VEGETABLES 4@4@KENDRA 4@
VENICES OUTCUEBACK AND WITH A
SAUCE AND THEN I'LL BRING THEM
BACK UP AND WE CAN ENJOY.
RIGHT. AND WHAT IS IT ABOUT
THIS PARTICULAR DISH THAT YOU'D
LIKE DOES IT BRING OUT THE
FLAVORS IS IT ESPECIALLY 4@4@
BOTHERSOME BEC4@AUSE IT'S USING
VOICE INSIDE BECAUSE IT'S USING
THE PARENT BLACK ALE. BOTH
FLAVORS ALL GO TOGETHER REALLY
ALL VENICES TENDS TO HAVE SOME
PEOPLE CALL IT A GAMEY 4@RALLY
AND CALL IT MORE OF A SORT OF A
MIXTURE BETWEEN BEEF LAMB. OH
ALL RIGHT. SO IT'S A BIT OF A
STRONGER FLAVOR 4@AND THE SAUSA
AND THE SPICES AND THIS 4@REALL
GO WELL. AND WHY DOES IT GO SO
WELL WITH THE PAN BLACK ALE IN
THIS PARTICULAR DISH. THE
HEISMAN 4@HAS GOT A SWEET SALTY
SAVORY 4@FLAVOR. IT'S REALLY
FORWARD 4@THE DRYNESS AND KIND
A SLIGHT BITTERNESS 4@BLACK ALE
WORKS VERY WELL. PAYNE AGAINST
THE OUTCUEYOUR OK. 4@SO THAT
PLATE REALLY LIKE HTTPSWWW
WOULD LIKE TO MIX THAT FLAVOR
COMPONENT WHEN YOU'VE BEEN
DRINKING AND EATING TOGETHER
RIGHT. IT REALLY DOES. DO 4@DIG
VENICES ISSES ARE POPULAR ON
THE MENU. 4@IT'S BEEN VERY
POPULAR THIS WEEK. I THINK YOU
KNOW PART THE REASON IS THE
SEASONAL CAR RIGHT. AND THE
FACT 4@THAT IT'S NOT VERY MANY
MENUS AROUND 4@TOWN. YEAH I WAS
GOING TO SAY I THINK KERRYON IS
ONE OF THE FEW PLACES IN TOWN
THAT BOTH DOING SOME OF THE
GAME MENUS RIGHT NOW FOR THE
WILD BOAR. THAT'S SOMETHING
SIXYEAROLD THAT SHOULD BE FUN.
I'M REALLY LOOKING FORWARD TO 4@
DURING THOSE BEFORE. THIS ALDIS
WHEN I'M GOING TO BE ABLE TO
UNFORTUNATELY 4@SEE IT ALL.
COMPLETELY PREPARED THAT
HTTPSNAM LOVELY ALREADY. OF
COURSE WE'VE PUT MORE
INFORMATION ON OUR WEB SITE