How To Do a Cheese Themed Dinner Party

Have you hosted a wine and cheese party before? I have! Honestly, I thought of everything I could cook using cheese – lobster mac n cheese with cheddar, Gougeres (cheese puffs) with gruyere, baked brie en croute, arancini with parmesan, and much more. At the end of it, I felt heavy and couldn’t eat cheese for a while!

So when I got an invitation for a cheese-themed dinner from Tillamook Creamery, I got to check it out.

Tillamookis a farmer-owned cooperative dairy brand from Oregon and #1 natural cheese brand in the west. About 100 families are part of the Tillamook County Creamery Association, that have lived and worked on the farm for generations. They have been making award-winning cheddars since 1909 and their products are now available in grocery stores in Atlanta.

Two top chefs created a collaborative dinner at Better Half, a notable restaurant in downtown Atlanta. Surprisingly, the menu was not very cheesy at all!

We started with a housemaid rum punch and tasting of Tillamook Cheese – 9 months aged sharp white cheddar, mild and creamy pepper jack, complex special reserve extra sharp cheddar, robust vintage extra sharp white cheddar, and slightly sweet cape meares cheddar.

The 5-course Pacific Northwest Meets Southern Flavors themed dinner was created by Chef Doug Adams (Executive Chef/Owner of Portland based Bullard, Finalist on season 12 of Bbravo’s Top Chef), and Zachary Meloy (owner/ chef of Atlanta based Better Half).

Passed appetizers included crisp hush puppies and cheese filled taquitos. The first course was a tomato salad with colorful and sweet Georgia tomatoes served on a bed of dill buttermilk and vintage white cheddar. Paired with 2017 Rodney Strong Pinot Noir Rose, the dish was refreshing and light.

Second was an innovative version of ravioli. A thin sheet filled will pepper jack, set on eggplant puree, and topped with shaved pickled fennel and tomato caramel, it was a great blend of sweet, salt and crunch in every bite. We enjoyed 2015 Poggiobello from Italy with this.

For the meat course, there was slow smoked beef rib melt (which Chef Adams flew with him from Portland), as an open face sandwich on toasted homemade bread with jalapeños and sweet onion jam, and of course extra sharp cheddar. Some of us opted for a vegetarian version, where grilled eggplant was replaced by the beef. With a full bodied Chilean 2015 Lapostolle, it was simply delicious.

Have you tried melted cheddar on apple pie? Playing a twist on this southern tradition, the chefs created a fresh fig and honey tart, and topped it with crumbled medium cheddar and pink pepper ice cream. The cheese and pepper were a bit too savory for me, but the tart was incredible. 2016 Boundary Breaks Riesling was a great alternative to sweeter ports often served with dessert.

Of course we couldn’t leave without Better Half’s signature truffles – coconut and condense milk balls; along with a spiced moonshine made with fresh young coconut. Tillamook generously gave us some coupons to get their cheese from a neighborhood grocery store so I can reinvent my own cheese themed dinner party 🙂

If you are visiting Oregon, head over to Tillamook Creamery, a 2-hour drive from Portland to see how Tillamook Cheese is made. There’s also a Food Hall serving tempura battered cheese curds, fried chicken and cheddar biscuits, and pimento cheeseburgers. The ice-cream menu offers tasty flavors like caramel toffee crunch, Oregon dark cherry, Udderly chocolate, and malted moo shakes.

You may find a deeper appreciation for life on the farm and thank the many farmers that labored to create the delicious cheese sitting in your refrigerator. There are more cattle than humans in Tillamook and a great place to explore the Oregon Coast.

Got any cheese based recipe ideas to share? Post a comment below so we can all enjoy…

Want Fresh, Fast, and Healthy? Purely is the Place to Be

Being Italian, I had high expectations for the gelato at Purely. Non-traditional soft serve gelato sounded iffy at first. But no lie the gelato was so good I shed a tear. Italy will just have to wait for now.

Dominic Leong, owner of Purely, informed me that he studied the art of making gelato n Rimini, Italy, help start and ran the restaurant chain Pino Gelato (one of their locations is at Hartsfield Jackson Airport) for 12 years, and even modified the soft serve gelato machine himself.

Leong is the ultimate renaissance man. He consults and designs restaurants, as he did with Purely (his baby), creates the innovative menu, cooks all the food, and engages customers with his bubbly personality.

The Midtown Atlanta space has tall glass windows looking out to busy Peachtree Street, bright lime green painted walls with eye catching photos of the food, and exquisite glass chandeliers.

The concept of Purely is like other ‘make-your-own restaurants’ where customers design their own meal in an assembly line style. All the meat and vegetables are prepared fresh daily, and customers have the option whether to create their own concoction or choose from already created specialties. Purely’s food is fast, fresh and healthy, which makes it a perfect lunch spot for business people and college students. What’s more, most meals are under $10.

Even the presentation of the food is stunning. Organic vegetables such as cabbage, carrots, kale and mixed greens are showcased in a glass container so customers are more attracted to eating fresh food.

Diners start by choosing their base in a bowl. They have options of white or brown rice, mixed greens and even gluten free pasta. For tacos and salads, customers choose their protein with options such as slow cooked Mexican style pork carnitas and or all natural Caribbean beef barbacoa. After, adding fresh veggies of your choice, top it off with sauces such as creamy chipotle and sweet chili.

Tacos are served in cooked to order warm Chinese steamed buns, but customers also have the option of a traditional corn tortilla. I tried the braised jerk chicken taco served with kale, and a customer favorite – Asian sesame sauce, topped with grape tomatoes and a sprinkle of shredded cheese. The taco was sweet considering the sauce, but I was expecting more of a kick since it was jerk chicken. I also felt the kale and the lack of sauce made the taco a little dry.

The spicy chicken teriyaki taco with Purely’s signature sauce (like spicy mayo), fresh red cabbage, well-seasoned chicken, the dish was very different though, hitting all the right notes of spice and texture.

Fun fact, Purely’s bowls are 70% decomposable.

Food bowls have become the new hipster food trend of 2018. Specifically, poke bowls, which are often served with raw fish, salad topping and Asian sauces. I created my own poke bowl and added tuna and salmon with spicy mayo, poke sauce, lime juice, mixed greens, cabbage and edamame. With several competitors out there trying to master the poke bowl trend, Purely’s bowl deserves a spot at the top. The bowl made for a light flavor packed lunch.

Bubble tea has never tickled my fancy, but I decided to give it another try by adding strawberry popping pearls (like tapioca but made of real fruit) to my matcha tea. With one sip, I was in heaven! Purely uses oolong tea as the base instead of water which gives it a more robust flavor. And did I mention the matcha powder is imported straight from Japan?

Purely’s biggest hit are the bubble waffles. Bubble waffles became popular in Hong Kong and are a fancier version of the traditional American ice cream waffle only with batter filled spheres, making it look more attractive. I filled mine with matcha gelato and triple berry sorbet, topped with mango and strawberry flavored popping pearls and fresh peaches.

Sorbet isn’t typically my first choice, but the soft serve gelato version of it made the consistency creamy rather than icy. Although bubble waffle tasted like a regular waffle, it was rather soft than crispy, which can be messy to eat.

What Purely is offering is not totally unique, but having the best gelato, teas, buddle waffles and poke bowls – all in a vibrant atmosphere at affordable prices – is notable. I would return to create new combinations using the fresh, healthy and organic ingredients Purely offers.

~ By Daniella Boik, Go Eat Give summer 2018 intern. Daniella is a journalism student at Georgia State University and has a passion for food, books and skateboards. When she’s not writing, she is drafting her ideas while running long distance. Follow her on Facebook 

Tunisian Lunch with Chef Lotfi

Join us for a special Tunisian lunch prepared by Lotfi Chabaane, a Tunisia born chef/ caterer/ consultant. Chabaane was owner of owner of Couscous and Perla Taqueria in Atlanta, chef at Atlantis Restaurant and consultant to Art Smith (former Oprah Winfrey’s personal chef).
Hear about Chef’s life growing up in Tunisia, and his travels around the world. There will also be belly dancing!
Menu includes traditional dishes you would eat at home: omeok hooray (spicy carrots), slata michiya (grilled salad), Tunisian tagine, chicken and vegetable couscous, baklava and mint tea.
Come early & serve the community! We will be putting up a talent show for the elderly residents of Parc at Duluth. Bring your instrument, prepare a song, dance, magic show or any other talent you have to entertain seniors. Best in show will receive prizes 🙂
Volunteers arrive at 11am
Lunch will start at 1pm
Tickets $30 include lunch, entertainment, speaker and donation to Go Eat Give. The event is limited to first 40 attendees.
We thank Chef Lofti and Parc at Duluth for sponsoring this event! Serving families since 2003, Parc at Duluth is the premier lifestyle choice for active seniors. From elegant fine dining in the warm company of friends, to state-of-the-art wellness programs that support vibrant lifestyles, Parc at Duluth affords active seniors the opportunity to live better, now.  At Parc at Duluth we believe, above all, life is meant to be stimulating and enjoyable, and we look forward to welcoming residents who feel the same way.

Dining at The W

Hotel restaurants typically don’t have a good perception when it comes to offering superior quality food or unique cuisines. But the W Atlanta – Midtown is an exception.

Inspired by its Georgia location, TRACE restaurant incorporates southern cuisine in the menu, using seasonal locally sourced ingredients.

The Midtown Atlanta hotel can be described as urban chic at best. Glamorously dressed people can be found getting out of their uber expensive cars into the illuminated car port. The lobby feels like a trendy lounge with live DJ, as patrons cheer their martini glasses.

TRACE is located up a flight of stairs, on the second floor of the hotel. Walking past the bar feels like you have entered a massive den/ library/ man cave. The bar is beautiful, but the stack of cookbooks by local authors displayed on the shelves catches my attention. Krista Reese, Kevin Gillespie, to name a few…

The interior of TRACE is contemporary, yet comfy. Tall glass windows line one of the walls of the room, while the exposed ceiling creates a feeling of a warehouse. Then there are colored pots and pans covering an entire wall, dark wood floors, and giant blue gray screens hanging from the ceiling. I feel like I’m in a 21st century barn!

Cocktails are the main attraction at TRACE. In addition to regional brews and global wines, hand crafts cocktails with unique names are rotated off the menu often. My favorite was Anger Management (perfect after a tough week right?) with mango vodka, agave, pineapple and orange juice. The powdered habanero around the rim of the glass is sure to give you a burn with each sip. Gotta Wear Shades (I told you the names are creative) was also quite refreshing for a bourbon drink. It had fresh blackberry/ blueberry juice, peach bitters and Ridgemont Reserve 1792.

The menu is sectioned into shared plates, salads, entrees and sides. Southern favorites such as fried gulf oysters, deviled eggs, and thrice cooked wings are nostalgic starters. The oysters are fresh are corn flour battered, served with spicy rep pepper jelly aioli. The mushroom and goat cheese toast is hearty and delicious. Grilled salmon is seared crisp on the outside and tender in the center. It feels more of a personal entree than an app plate though. Everything comes with generous portions of healthy greens sourced from GA farms.

The crab and avocado salad was my favorite. Again, a good portion of greens is topped with fresh steamed jumbo lump crab meat is perfect for seafood lovers, and the grilled avocado adds a surprise element to each bite. Gulf catch  of the day, grouper in this case, was chewy, though well seasoned with with black pepper, and sat on some very spicy cooked kale. Another twist I enjoyed was the pimiento mac and cheese. Though the pimento made the dish a bit runny, the toasted bread crumbs added a crisp nice texture.

For dessert, I tried the chocolate mousse cake, a rather rich flourless version with dark creamy mousse. The raspberry and chocolate sauces were a bit runny for my taste, but good enough to lick the plate clean!

3rd Annual Charity Golf Fundraiser

Atlanta based nonprofit, Go Eat Give, invites everyone to a unique golf fundraiser on Nov 7th where you can eat & drink international food & drinks sponsored by area restaurants throughout the golf course, & win over $10K in prizes including vacation getaways! Bring your friends & colleagues, make it a team building, pre holiday outing & support a good cause. More info at https://goeatgive.com/golf-fundraiser/

Flying Qatar Airways Business Class

Honestly, I am jealous of my friends in the corporate world who get to jet set when they fly for work. They relax in their flatbed seats while sipping on a glass of champagne served in real crystal glass, while I am squeezed in the economy middle seat for up to 30 hours at a time. As a freelance travel writer, I have to more then often cover my own airfare when going on assignment, which is every month. Usually, I am scrambling for cheap fares, using my miles, or negotiating with airlines for discounts.

Not using your airline vouchers or miles? Donate to Go Eat Give so we can bring you more informative stories from around the world. 

So when I had the opportunity of traveling Business Class on Qatar Airways (QA), I grabbed it!

qatar airways

I booked a round trip flight from Atlanta, GA to Yerevan, Armenia, both of which are new hubs for QA. In May 2016, a launch party featured a private concert by American singer and actress Jennifer Lopez at Atlanta’s historic Fox Theatre, which enraged Atlanta-based Delta Airlines. Grow up Delta! Read more about their reaction to it.

The online booking process was easy. QatarAirways.com website gives several options of flights for each day and shows a calendar of low fares through the week. You can pick any combination of flights based on schedules and prices.

Checking in at Hartsfield-Jackson Atlanta International airport was strange as the attendant at QA counter did not know recognize the city Yerevan, or the country Armenia. He said he worked with the airlines, but perhaps a geography lesson wasn’t included in the training.

I got access to The Club At ATL lounge at Atlanta airport, which is a far cry from any VIP lounges I have seen before. It was crowded, the wifi was slow, and there was hardly anything to eat at the buffet table.

Once I boarded the plane, things got a lot better. An attendant escorted me from the entrance of the flight to my seat and helped me stow my carry on bag. Soon, the cabin attendant addressed me by my name and made polite conversation about my journey. I got a glass of fresh squeezed orange juice right away and was feeling relaxed already.

qatar airways

I was on the 777-200 airplane which featured fully flat horizontal beds in a 2-2-2 configuration. The maroon (official color: Qatari red) leather seats were equipped with massage functions and I had over 6 feet of legroom! Sorry coach people. I had the biggest individual flat screen TV screen I have seen on board (estimating 17 inches) which was programmed with over 3,000 hours of entertainment in 30 languages through the award-winning Oryx One system. Some of the flights also have WiFi but neither of my legs (Atlanta-Doha-Yerevan) did.

qatar airways

Next they brought out amenities – A Giorgio Armani toiletries bag with a perfume and lotion, cozy PJ set (in my size) which contained a long sleeve shirt and pants, along with slippers, fluffy pillow and comforter. Once I changed into my lounging clothes, the attendant asked to make my bed for the night. She flattened the seat to 180 degrees, laid out bedspreads and tucked in the comforter, a left a chocolate flight on my pillow. I felt like I was getting a turndown service at a hotel.

qatar airways

QA business class features a Dine On Demand style of dining, meaning passengers can order whatever food and drinks they want whenever they feel like it. The drink menu had a great selection of wines and champagnes from around the world. One could chose from Australian Shiraz, Spanish Mencia, French Bordeaux, Tawny Port, as well as spirits, cocktails and teas.

The food menu offered a good selection of vegetarian and regional choices.   I had a fresh salad of butternut squash and goat cheese on a bed of arugula; a flavorful paneer tikka masala with herbed rice and lentils; and individual size carrot cake and chocolate tart for dessert. Just before we arrived in Doha, I ordered my breakfast – kadak cardamom chai, kippered salmon with capers, muffin and croissant. The sun shone in from the large windows as I sipped on my strong hot tea and read the morning news.

qatar airways

Another thing I really liked about my QA flight was the attention to the bathrooms. During the 15-hour long service, the toilet was always clean and well equipped with toothbrushes and hand lotion. One of the attendants made sure to clean the toilet after every single use.

If you have a 4 hours or more layover in Doha, Qatar Airways offers free city tours. Unfortunately, I didn’t have enough time to avail this opportunity. The airport does have a hotel, art displays, spa, lots of shopping and dining, as well as VIP lounges.

Doha

Qatar Airways is commitment to giving back to the community. You will see some of their projects featured during the in-flight entertainment and  announcements are made on board asking for contributions. Read more about QA social projects here

Would I fly QA again? Absolutely! In my opinion, QA delivers a lot more than it’s counterparts when it comes to seat comfort, food and entertainment, making it an overall much better flight experience. And the best part is, you would probably end up paying a lot less for a business class ticket on Qatar Airways versus some of the US-based airlines.

Qatar Airways is the national carrier of the State of Qatar. Launched in 1997, QA flys to over 150 destinations worldwide. It was named Airline of the Year by Skytrax in 2015 and Business Class of the Year by Skytrax in 2014.

Destination Puerto Rico

Can’t afford to take a beach vacation this summer? Go Eat Give is bringing the tropics to Hotlanta! Savor the bright flavors of Puerto Rican culture and cuisine at Atlanta’s hottest destination, Ponce City Market.The menu will be created by not one, but three award-winning Atlanta Chefs. Chef Hector Santiago of El Super Pan, chef Andres Gomez of Porch Light Latin Kitchen, and Chef Julio Delgado of JP Atlanta will come together for this one night to cook classic Puerto Rican dishes including Mofongo, Chicharron de Pollo, Lechon Asado, and many other delicious recipes.

Sample Second Self Beer Company’s highly acclaimed beers that are brewed with fresh ingredients like blue ginger and lemongrass. Practice your salsa moves with lessons and live performance by Academy Ballroom Atlanta at the expansive Industrious space. Hear Dr. Maria Carrion of Emory University speak about her native country. Gather your friends and coworkers for an evening of fun, food and cultural education.

Don’t miss this chance to party like it’s the Caribbean!

Destination Dinner ticket includes food, beer, live entertainment, tax, and tips. Portion of proceeds benefit Go Eat Give, a 501(c)(3) registered nonprofit organization that raises awareness of different cultures through travel, food and community service.

Speaker Biography: Dr. María M. Carrión was born in San Juan, Puerto Rico, and raised in Madrid, Spain, where she lived for twelve years. She studied Classics at the Universidad Complutense, Art History and Criticism at the University of Puerto Rico, Art Education and Latin American Literature at the University of Tennessee, Knoxville. She got her Ph.D. in Spanish at Yale University.
She specializes in the cultural and literary production from sixteenth- and seventeenth-century Spain, with a particular focus on dramatic theory and performance, legal writings and practices, and architectural theory and history. Her work also concentrates on the literature and culture of the Hispanic Caribbean, with a special interest in Puerto Rican and Cuban narratives and poetry.
She currently lives in Atlanta, near her two sons, Roman and Camilo, and is Professor of Spanish, Islamic Civilizations Studied, and Comparative Literature at Emory University.

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Go Eat Give’s Premium Members get FREE access to ALL Destination Dinners and Member’s Only events throughout the year. Become a 2016 member for only $350 and get a FREE ticket. Basic Members ($99) receive discounts on trips and dinners, in addition to access to member only events. Read more about our membership program.

We’re Bringing the Puerto Rican Food Party to Atlanta

The coast, the mountains, and the home: that is the landscape of authentic Puerto Rican cuisine painted by Atlanta-based renowned Chef, Hector Santiago. Known for his stint on Top Chef, Santiago has made a name for himself through his restaurants Pura Vida, and his most recent foray in the Atlanta food scene, El Super Pan.

INSPIRED BY THE WORLD – El Super Pan boasts traditional dishes from all around the Spanish Caribbean (Puerto Rico, Cuba, and the Dominican Republic), some of which have very non-traditional fusion elements from other international cuisines, particularly flavors from East Asia. One would never see pork belly buns, fish sauce, or anchovies in Puerto Rican cuisine, but Santiago is a firm believer in the expansion of what we know about food. He is inspired to create by the fresh ingredients grown in whatever environment he happens to be cooking in.

El Super Pan's pork belly bun, a fusion of Spanish-Caribbean and Korean cuisine
El Super Pan’s pork belly bun, a fusion of Spanish-Caribbean and Korean cuisine

Santiago, along with other Atlanta-based Puerto Rican Chefs, Julio Delgado and Andre Gomez, will be planning a menu for Go Eat Give Destination Puerto Rico that provides a true glimpse into the everyday food in Puerto Rico; a real slice of life. But don’t get me wrong, there is nothing “run-of-the-mill” about everyday Puerto Rican food. It is full of layers of spices, textures, and strong flavors, because food and eating is such a big part of Puerto Rican culture. Santiago said that when he was a kid in Puerto Rico, cooking at a young age was extremely common, and all of his friends used to come to his house to cook together, laugh, play, and eat. 

Two staples of Puerto Rican cuisine that you will see as a base for just about every Puerto Rican dish are Sofrito and Adobo. Sofrito is a rich mixture of peppers, onions, tomatoes, salt and pepper that serves as a starting out place for much of Puerto Rican cuisine. Adobo is a complementary mixture of spices that one would be extremely remiss to leave out of their Puerto Rican dish: cumin, corriander, oregano, black pepper, garlic, etc. These spices and vegetable bases make cuisine so flavorful and bold, it’s easy to take for granted. Santiago recalled the first time that he tried oatmeal in the mainland United States, and he thought, “what is this?” “Puerto Ricans hate bland food,” he laughed “at home oatmeal has vanilla, orange zest, cinnamon, sugar, a little salt. It’s one of those big differences.”

YEAR-ROUND FOOD FESTIVALS – Santiago explained that there is an immense festival culture in Puerto Rico. There is always something going on and with that, comes the food. He joked, “If you’re not drinking Cerveza in Puerto Rico, you’re probably eating!” There is truly a festival for every occasion on Puerto Rico and for the harvest of every possible staple food you could think of. There are coffee festivals, banana festivals, taro festivals, corn festivals, tomato festivals, orange festivals and more than five different festivals dedicated to crab. Puerto Rico is also a growing home to very large, internationally recognized culinary festivals, like Saborea (savor) where over 70 chefs, brewers, mixologists, and baristas come together to celebrate the best the country has to offer.  I’m not sure there are many other places in the world where food is SO central and so celebrated–that’s how you know it’s going to be good. 

Bacalaitos--fritters of salted cod, a common beach snack
Bacalaitos–fritters of salted cod, a common beach snack

THE COAST – To start, the chefs will present a taste of the coast. Attendees will taste bacalitos, which are fritters of salted cod. Santiago says bacalaitos are a very traditional Puerto Rican dish, despite the fishes’ natural cold water habitat. They are a food tradition left over from Spanish influence, so they import the cod to keep the tradition alive. There will be a variety of empanadas and alcapurrias. Alcapurrias, unlike empanadas, are made with a batter of mashed root vegetables like plantains and taro, and are often stuffed with fish or crab. This is the food people think of and crave in the coastal regions of Puerto Rico: little, deliciously crunchy, fried seafood snacks that are easy to grab and go.

An example of mofongo, a staple of Puerto Rican cuisine
An example of mofongo, a staple of Puerto Rican cuisine

THE MOUNTAINS – For the main courses, Santiago, Gomez, and Delgado will prepare a taste of the mountains, a frequent weekend escape destination for many Puerto Rican families. One of the dishes include Mofongo. Although you will find similar cuisine throughout the Spanish Caribbean, mofongo is thought of as originally Puerto Rican. It features green plantains mashed, fried, and served with crispy pork chops spiced with, of course, adobo and garlic. Pork is a common and celebrated form of protein in Puerto Rico. So, we will also get to taste Lechon Asao, pork slow roasted until the skin is thin and crispy, which will be served with arroz con gandules (pigeon peas).

Arroz con leche, a puerto rican rice pudding
Arroz con leche, a puerto rican rice pudding

THE CASA – For the final course, we’ll get to taste Puerto Rican desserts commonly served at home such as flan, arroz con dulce, rice pudding with cinnamon, coconut and raisins, and a Puerto Rican favorite: papaya con queso. As I was speaking with him, I could tell Santiago clearly favored the latter as he nodded and said, “It’s amazing.”

All of these thoughtfully planned out and expertly prepared dishes, combined with the live music and dancing always present at Puerto Rican food festivals, we are all going to feel as if we are actually there. We can’t think of a better way to celebrate this amazingly rich culture than through a fiesta of food, one of the things it holds most dear. So let’s eat!

GET YOUR TICKETS TO DESTINATION PUERTO RICO TODAY!
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Read more about Hector Santiago and El Super Pan

Read more abut Julio Delgado and JP Atlanta

Read more about Andres Gomez and Porch Light Latin Kitchen

Changing the Face of Craft Beer

Jason Santamaria is a Beer Architect, a somewhat unusual title. He is the president and one of the co-founders of one of Atlanta’s newest players in the Craft Beer scene, Second Self Beer Company. I recently had the pleasure of visiting the brewery at their location on the West Side of Atlanta, and got to know how exactly he and Chris Doyle, “The Alechemist”, were building.

Jason (left) and Chris (right) at the opening of their Tasting Room.
Jason (left) and Chris (right) at the opening of their Tasting Room.

Chris and Jason have been brewing together since 2005. Jason comes from a culinary family and he claims that this background is part of the reason he felt a connection to brewing craft beer. But for him, it wasn’t just about making the best version of a beer that many others were already producing, it was about making something entirely different.

The first beer that Jason and Chris produced and took to brewing competitions, was a Red Hop Rye. The problem was, it didn’t exactly fit into any particular beer category. Essentially, they combined elements from three different beer categories: Red Ale, IPA, and Rye Wheat beer, and came up with a new style of beer. For Jason, “it’s a perfect example of American ingenuity in beer.” This is Second Self’s beer philosophy. They are constantly working to create beers that have never been thought of or heard of; sophisticated not just in structure or flavor, but in concept as well.

Jason has even introduced international cuisines to American craft beer. Second Self’s “Thai Wheat” was inspired by Jason’s travels to Thailand in 2010. He took cooking classes while there and learned about a tradition spice blend, “well, technically a tea,” he said, that is now the base of the beer. They use fresh lemongrass and ginger, which is something you would never find in a traditional wheat beer. He mentioned that it took about 100 iterations to perfect this drink.13717447_1137234076297947_7784726724660029685_o

This kind of detail-oriented production is what is needed to make the type of beers that Jason envisions: Beers that are able to pair with a multitude of cuisines and flavors. Beers that are not too overbearing, but that still maintain a complexity of flavor that make them a delight to drink on their own. Jason talks about beer as a sophisticated sommelier would talk about wine, and there’s a reason for that. “Wine’s been at the dinner table too long and beer needs to have its place too,” he says.

I believe Second Self is creating a new space within American Craft Beer that is doing just that; it asks for a spot at the dinner table based on its merit and thoughtfulness, and I believe the beers Second Self is producing deserves that spot. So does renowned Atlanta-based Puerto Rican Chef, Hector Santiago, which is why you will see Second Self beers alongside our amazing menu of expertly prepared Puerto Rican dishes at Destination Puerto Rico (by the way, I am partial to the Mole Porter). Any beer with as much insight, enterprise, and creativity behind it as the ones Jason and Chris painstakingly draw the blueprints for, build and perfect, is sure to bring not just beer, but any dining experience, up to a whole new level.

Second Self Beer Company has just opened a new Tasting Room. You can book a tasting tour of the brewery on their website!
Second Self Beer Company has just opened a new Tasting Room. You can book a tasting tour of the brewery on their website!

Get your tickets for Destination Puerto Rico today

Read more about Jason Santamaria and Chris Doyle 

~ By Virginia Spinks, intern at Go Eat Give. Virginia is a senior at Emory University majoring in religion and anthropology. As an Atlanta native, she has grown up around many different cultures and cuisines, and has always had a passion for food. She views food as an experience: a point of connection to bring people together and create lasting memories.