Sure, you've used wine for cooking before, but what about beer? If the thought seems bizarre to you, that's exactly the sort of reaction that Chef Jensen Cummings wants you to have--because he's on a quest to pioneer a craft brew cooking movement. Cummings is on a national tour spreading the good word about beer and cooking, and at the end of this month he'll make an appearance in Seattle at none other than Rachel Yang's noodle bar-parfait window-Korean bbq gem Trove. The two chefs will join forces for a collaborative Brewing Dinner, and will keep the local spirit alive by featuring "brewing ingredients" from Fremont Brewing. The menu has yet to be released, but if it's anything like Cummings' previous dinners (including hop-cured egg yolks, malted barley miso, and yeasted baechu kimchi) you're in for a treat.
500 E Pike St, Seattle, WA 98122
Hours: Bar: daily 4 pm-close, noodle & parfait: daily noon-close, BBQ Tues-Sun 5 pm-close