Aleppo Chicken Kebabs, Lemony Swiss Chard with Fried Olives, Capers & Garlic

With the warm weather, I thought this would be a good paring. You can find the recipe for the Aleppo Chicken Kebabs here and the recipe for the Lemony Swiss Chard with Fried Olives, Capers & Garlic here.

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I decided to go with two bottles of Clarabelle – a Gin barrel aged blonde farmhouse ale with peaches – that The Commons released last year.

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Korean Pulled Pork Sandwiches with Kimchi Slaw, Grilled Sweet Corn on the Cob with Salty Coconut Cream

We decided to push back our usual Memorial Day barbecue extravaganza by two weeks since family was visiting up from California.

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We had an array of beers from the darker end of the spectrum: Briny Deep Oyster Stout from Mollusk, The City Never Sleeps Black Saison from Gigantic, El Cuatro – a wild ale aged in brandy and whiskey barrels – from The Ale Apothecary, Mid Century Modern Abbey Dark Ale from Breakside, and Spruce Tip Brown Ale from Wolf Tree.

Grilled Romaine with Merguez, Olives and Capers

The wife was out of town, so I decided to experiment. This is basically the Grilled Romaine Hearts with Fried Capers & Lemon Cream recipe but without the parmesan, using Greek Yogurt instead of the Crème Fraîche, adding Green Olives and topping it with a link of Merguez.

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I went with a bottle of Bu Rice – a golden wild ale aged for approximately a year in Gin, Dry Vermouth and neutral oak barrels – from De Garde.