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Menu Pick of the Month

Winter Burrata and Blood Orange Hefe Weizen at EBC

Okay, okay, I know it was a slow start, but winter is finally here!  And from the looks of the crowds of skiers and snowboarders on the slopes, and the hustle and bustle in the shops and restaurants downtown, it appears that we are all taking full advantage of the season.  It’s about time!  I, for one, am truly thankful to get out and enjoy the wintertime activities with my friends and family here in Ellicottville.  Here at EBC, we welcome back our regulars, our seasonal visitors, and some new friends who have discovered for the first time this quaint, apres ski town that so many of us fell in love with years ago.  Here at EBC, we’ve also welcomed some new menu items, fit for ski season …

Let’s start out with a definition for those of you that are not aware of just exactly what we’re going to be talking about in this article … “burrata”.

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.  It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.

Our featured menu item this time around is the EBC Winter Burrata Appetizer paired with the Blood Orange Hefe Weizen, which is currently under production and bottling here at the brewery. The beer itself is fantastic (it is one of my absolute favorites!) The blood orange hefe is an uber refreshing wheat beer brewed with English hops, Napa Valley (antioxidant rich) blood oranges, Midwest wheat, and the finest Canadian barley malt. This beer carries a slight bitterness with a crisp, clean taste of citrusy blood orange, followed by an earthy finish.

The hefe pairs perfectly with our burrata appetizer for many reasons. First and foremost is flavor profile alignment. The burrata hits almost every tastebud that our hefeweizen doesn’t - from the sweet aromatic thyme infused honey drizzle, to the salty prosciutto, creamy burrata cheese, peppery arugula, Bambinella pears, and garlicky French baguette. With the combination of beer and our carefully crafted burrata, we leave nothing to the imagination.  Our goal was to hit the savory, sweet, salty, and sour categories of our tasting abilities … I believe we did just that!  (This, by the way, is our head Brew Master Dan Minner’s favorite lunch combo, and is also a great way to stave off the dreaded disease Scurvy!)

So stop in at EBC after an exhilarating day of skiing, snowshoeing, tubing, shopping, or whatever it is you’re doing in Ellicottville, and give our unique specialty combination of blood orange hefe and soul warming winter burrata appetizer a try. Until next time folks, be safe out there on the slopes.

Chef Joshua McDowell is a graduate of the Pennsylvania Institute of Culinary Arts of Pittsburgh, PA.  He carries a Bachelor’s degree in Culinary Arts and offers 19 years of experience in the food service industry, 13 of those years in the Ellicottville, NY area.  Joshua currently holds the title as Executive Chef at the Ellicottville Brewing Company, 28 Monroe Street, downtown Ellicottville, NY, 716-699-2537, www.ellicottvillebrewing.com.