Charlotte Happenings

NOV 2018

Charlotte Happenings is your monthly guide to events and things to do in and around Charlotte, NC.

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PHOTOS BY TIM ROBISON 4001-A Yancey Road Charlotte, NC 28217 704.452.4001 brewersat4001yancey.com When Southern Tier and Victory Brewing opened The Brewers at 4001 Yancey this summer, the shared space became a mammoth addition to Lower South End's already busy beer sector. The taproom, which is just down the street from Sugar Creek Brewing, Queen Park Social, The Olde Mecklenburg Brewery and Good Road CiderWorks, boasts more than 120 tap handles and seating for more than 500. Think that's over the top? You should see its menu. Burgers, pizza, barbecue, fried chicken and decadent starters like this one—let's call this "beer cheese-soaked potato heaven"—invite guests to indulge and indulge again. I N G R E D I E N T S In a sauté pan, render the chopped bacon, until crispy. Add chopped garlic, shallots and thyme. Cook until soft. Remove from heat and strain the bacon mixture. Discard the grease. In a large bowl, combine the bacon mixture with the heavy cream, salt and pepper. Slice the potatoes as thin as possible, preferably on a mandolin. Immediately lay the sliced potatoes in the cream and bacon mixture. In a parchment-lined and buttered baking pan, lay the potato slices across the pan until the bottom is completely covered with potatoes in a single layer. Next, add another layer, and then another until you have eight layers of potatoes. Cover with parchment and foil and bake on 350 for 1 hour. Pierce with a knife to make sure the potatoes are tender. Uncover and cool for 15 minutes. Lay a piece of parchment on top and another pan of equal size over the parchment. Place soup cans or any other heavy items to press the potatoes. Put the potatoes in the fridge and let sit overnight. P R E P A R A T I O N 1 pound chopped bacon 1 teaspoon black pepper 2 tablespoons chopped thyme 2 cloves of chopped garlic 1 chopped shallot 2 tablespoons kosher salt 1_ 2_ 3_ 4_ 5_ 6_ 7_ 8_ 9_ 10_ This starter is made with Victory Brewing's Prima Pils! Potato Cream and Potato Stack Potato Cream ½ pound all-purpose flour ½ pound unsalted butter 1½ pound shredded sharp cheddar ¼ pound shredded provolone 4 cups of milk 1 pint Victory Brewing's Prima Pils kosher salt and black pepper to taste Cheese Sauce In a sauce pan, melt butter, add flour and whisk together to make a roux. Slowly add in milk and whisk, making sure there are no lumps. Add the cheese and stir into the milk until fully melted. Next, add the beer and salt and pepper Remove from heat. 1_ 2_ 3_ 4_ 5_ Cheese Sauce Take the potatoes out of the fridge and flip over onto a cutting board. Remove the potatoes from the pan and cut into squares. Heat the squares in the oven on a greased pan until crispy. Spoon cheese sauce onto a plate, stack the potatoes on the cheese sauce and garnish with crispy bacon and scallions. 1_ 2_ 3_ 4_ T O P L A T E Additional Ingredients 3 pounds unpeeled Idaho potatoes ¼ pound butter crispy bacon scallions CHARLOT TESGOTALOT.COM 23

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