By Robert Legget, Executive Chef, Cuba Libre

Coming from many exciting restaurant destinations and now currently employed at Cuba Libre Restaurant and Rum Bar as the Executive Chef, I have become very intrigued with the American Gastro Pub movement and its cuisine, always rushing out to taste and sample every tavern that hails from this classification. This untamed “wild west” of a genre excites me; it is the new frontier of local cuisine. This excitement  combined with my love of not only drinking beer, but also home brewing, causes me to spend most of what little spare time I have focusing on cooking with beer. I mean, really cooking with beer. Sorry wine...your days are numbered.

Have you ever heard the old expression, “third time’s the charm?” Th is is how I felt creating this delicious recipe for a holiday beer bread that can be served up at your next holiday gathering. The first attempt was a bit too dry and not sweet enough. The second attempt was sweet enough, but there was just the lingering feeling of something missing.

Following up on the great cookbook reviewed, The Single Man’s Guide to Cooking with Beer, we thought it would be all too appropriate to feature the recipe that we thought was the best (and after making several). The following recipe for the White Bean Chicken Chili is fantastic and extremely easy to prepare. It was so good that we have since enjoyed it twice, trying different beers in the recipe. We recommend making this with either Philadelphia Brewing Co.’s Walt Whit or Treog’s Dreamweaver Wheat.

In June, I presented the first in a series of craft beer dinners at The Buck Hotel featuring Victory Brewing Co. from Downingtown, PA in conjunction with Philly Beer Scene. The dinner was comprised of five courses, each paired with a different Victory beer. The main entrée and crowd favorite was the Victory Hop Wallop grilled steak and summer vegetables. Although there are many components to this recipe, don’t be intimidated, it’s quite easy to prepare.

This is a recipe I have been preparing for quite some time. It is best made with clams but can also be used for steaming mussels, shrimp or crab legs. When I’m at home during colder days, I make it on the stove top as the following recipe outlines. During the summer, I will break out my large 30-Quart pot and propane burner (a turkey fryer kit which can be commonly found at Walmart or Lowes will do) and make this outside with quantities appropriate for a summertime feast. If you go this route, I would recommend tripling the recipe; however, don’t be afraid to overstuff the pot with your clams and other shellfish. And make sure to bring a bib.