YUM cooking with suds,

Cooking with suds
Beer is more than a beverage ...

From the Lancasteronline article that appeared in the THE SUNDAY NEWS By MICHAEL C. UPTON, Correspondent

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For years, inventive cooks have been trying to marry food with drink.The expansion of the micro- and craft-brew market has opened the eyes — and taste buds — of the thirsty and hungry. Sure, foodies have been using beer as a recipe ingredient for some time. But the days of beer-butt chicken on the grill or just sloshing a Budweiser over sizzling burgers are in the past.In the multicultural metropolis of Toronto, two chefs have taken their desire for cooking with beer to a new level. Brian Morin and Stephen Beaumont opened beerbistro, "a place where the kitchen would make full use of all the world's great ales and lagers." The restaurant — never to be confused with a pub — has its own tome, "The beerbistro Cookbook" (Key Porter Books, $40). Morin, before jetting off on vacation, agreed to share two recipes with Sunday News readers that would bookend creations from two Lancaster-based chefs: Eric Howton, of Effie Ophelia, and Russ Skiles, of Lancaster Brewing Company. Some consider the "beerbistro Cookbook" the quintessential work for fine cooking with beer. Morin and Beaumont have compiled beer recipes that range from pumpkin ice cream to duck confit corn dogs. As a starter ...check out this link for the recipes...http://articles.lancasteronline.com/local/4/243536