HATCH

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Pale Lager, Leuven, Belgium, 12 oz. bottle, 5.0% ABV

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper until evenly combined. Slowly whisk in the Stella Artois beer until the batter is smooth and slightly thick. Beat in the egg until incorporated. Let the batter rest for 10 minutes while you prep the fish and heat the oil.

Make the beer batter

Pat cod fillets dry with paper towels. Cut into 2–3 inch strips. Toss with the paprika and 1/4 teaspoon salt to lightly season.

Prepare the cod

Pour vegetable oil into a heavy pot to a depth of about 2 inches. Heat to 350–375°F (175–190°C) on a thermometer.

Heat the oil

Dip each cod strip into the prepared batter, allowing excess to drip back into the bowl. Carefully slide the battered pieces into the hot oil in batches and fry until deep golden and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Batter and fry the cod

In a separate bowl, combine shredded cabbage and carrot. In another small bowl, whisk together mayonnaise, lime juice, Dijon mustard, salt, and pepper. Pour the dressing over the slaw and toss to coat. Adjust seasoning to taste.

Prepare the slaw

Warm tortillas in a dry skillet for about 15–20 seconds per side, or wrap in a clean towel and microwave for 20–30 seconds until pliable.

Warm the tortillas

To assemble, place a few pieces of battered cod on each tortilla. Top with a generous helping of slaw, drizzle with any remaining sauce if desired, and garnish with cilantro. Serve with lime wedges on the side.

Assemble and serve

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Stella Artois beer

Cod fillets

Paprika

Salt (cod)

Shredded cabbage

Shredded carrot

Mayonnaise

Lime juice

Dijon mustard

Salt (slaw)

Black pepper (slaw)

Small corn tortillas

Lime wedges

Fresh cilantro, chopped (optional)

Vegetable oil (for frying)

Stella Artois

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GRILLED BEEF BISTRO TENDERLOIN FINISHED WITH MAÎTRE D'HÔTEL BUTTER & TOPPED WITH CRISPY SHALLOTS

Steak Entrée

GRILLED CHICKEN BREAST TOPPED WITH LEMONGRASS BEURRE BLANC & SWEET POTATO CRISPS; SERVED WITH RICE & SAUTÉED SPINACH

Chicken Entrée

POBLANO-BUTTERNUT SQUASH SUCCOTASH, SAUTÉED SPINACH & GRILLED ASPARAGUS, TOPPED WITH CRISPY SHALLOTS

Vegan Medley Entrée

CHOPPED ROMAINE, PARMESAN, CROUTONS & CAESAR DRESSING*

Small Caesar Salad

MESCLUN & RADICCHIO GREENS, HEIRLOOM CHERRY TOMATOES, KALAMATAS, RED ONIONS & LEMON BALSAMIC VINAIGRETTE

Small House Salad

Make Stella Artois Recipe in just 50m. Pale Lager, Leuven, Belgium, 12 oz. bottle, 5.0% ABV

Stella Artois Recipe

Descriptors

Tasting Notes

Food Pairings

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