Dan Lasiy, sous chef atDuo
(2413 West 32nd Avenue) enjoys cooking with beer, but says it's a little more challenging than cooking with wine.
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Lasiy was busy slinging plates of grilled veggies, quinoa salad, Smoked Baltic Porter-braised pork and cheesecake with Yeti caramel sauce to hungry brewers outside Great Divide's tap room on Thursday, when the brewery opened its doors to industry insiders for a taste of their brews off the tap and in Duo's catering. "I like working with beer, but you have to be careful not to cook it too long, or all these bitter notes come out," Lasiy explained.
He mostly uses beer for braising meat, but he also included Smoked Baltic Porter in the barbecue sauce, mixing up the dark, smoky flavor with chipotle chiles for a kicky red sauce. The cheesecake also benefited from a dose of Great Divide: The plain cheesecake was fancied up with a Yeti Imperial Stout-and-caramel sauce for a knockout dessert.
This wasn't Duo's first collaboration with Great Divide. They've teamed up on a few beer dinners in the past, and Lasiy cited the clams steamed with Samurai Rice Ale as a standout dish resulting from that partnership.
Duo doesn't have any additional beer dinners on the horizon, but its popular Farmer's Dinner series continues next Tuesday, September 21. The four-course meal will feature Heirloom Gardens produce and costs $45 per person.