I adapted this from a couple different recipes, one from a Derby Day recipe (since I was born and raised in Louisville, KY, home of the Kentucky Derby) and the other from a favorite restaurant of mine.
1Pour beer into a glass and allow it to sit until it loses its effervescence. This could take up to an hour, but don’t worry if you don’t have that much time.
2Combine all ingredients except beer in food processor and PULSE until slightly blended. Then turn processor ON and slowly pour beer through food chute. Mixture will be soft, but will harden in refrigerator.
3Make one or two days ahead of time, as taste is better once flavors have time to blend. Serve in a ceramic crock or ramekin with pretzel rods, crackers, celery sticks, carrot sticks, and radishes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.