When it comes to matching the food on his new menu with cider, Lee says it’s about contrast. “Look for certain flavor profiles — salty, fatty, creamy, sweet. Is it fruit-forward?” he asks. “Try and find the opposite of that in the cider to help balance out the dish.”
For a tart dish like Lee's grilled kale, chard and mustard greens with burrata and hazelnuts, he opts for a sweet cider (a relative term with Stem, since most of their products are far drier than those of the big cider manufacturers). “Something sweeter and fruit-forward would pick up the bitterness,” he points out.
The chef incorporates cider into the menu whenever possible, including in stocks, sauces and dressings. For his cider bratwurst, there is one cup of Real Dry for every pound of meat, which comes from a whole hog that's broken down and ground in Acreage's kitchen. Real Dry is Lee’s go-to cider for cooking. “It’s the closest thing to a dry white wine,” he says, adding that this cider is also used for braising pork shoulder and deglazing Carolina Gold rice.
Since many cider lovers aim for a gluten-free diet, many of the items are designed without gluten, including charred pork belly and chicken confit, but there are gluten-free options available for nearly everything on the menu.
Cider isn’t the only inspiration for Acreage’s menu. Lee sources uncommon and unusual local produce with which customers may be unfamiliar, such as rarer varieties of eggplant, peppers and squash. “We write our menu with whatever is available,” he notes.
Acreage is located at 1380 Horizon Avenue in Lafayette and is open Monday through Friday 3 to 9 p.m. and Saturday and Sunday from noon to 9 p.m. For more information, visit the Acreage website or call 720-443-3007.