2In a frying pan, heat olive oil and cook chicken until browns. Add beer and bring to a boil. Skim the broth. Add soy sauce and sugar. Reduce heat and simmer for 25-30 minutes. Let cool.
3Spread mayonnaise on each slice of bread. Place lettuce, tomato, American cheese and teriyaki beer chicken on 4 slices of white bread. Put the remaining 4 slices of white bread on top of each to create sandwiches
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.