Wine sommeliers have been wowing us with detailed and valuable wine knowledge helping us pick out only the very best wines the world has to offer. And now beer lovers can rejoice as well! The time has come to introduce the cicerone!! A cicerone is defined as beer-world-equivalent to a certified sommelier, and is greatly helping to grow the industry! It all started in 2007 when Ray Daniels, a Chicago-based beer expert, started the Cicerone Certification Program. Students must pass exams on topics such as beer chemistry, history, and culture. And of course, food pairing is also a major responsibility of the job. Cicerones are working in breweries and pubs, researching the perfect summer wheat beer to compliment a delicious summer meal.
Beer culture has taken a slow and steady approach to gaining both popularity and notoriety, but now chosen as the third most popular drink over water and tea, we believe it was worth the wait! Those individuals who have developed a particular palate for the hoppy, grainy, and sometimes citrus-flavored beverage are passionate about their trade.
Half Moon Bay Brewing Company has just celebrated their 10th anniversary and is still going strong. They have battled many road blocks in their 10 years of operation including a mudslide closing the road leading to the restaurant. But through it all they have remained dedicated to their purpose; making great beer!! Owners Christine and Lenny Mendonca have also combined their brewing quest with community outreach. The brewery has a section solely dedicated to fundraising, and the couple is well known in the community for their philanthropic efforts.
Breweries like the Half Moon Bay Brewing Company are the inspiration for home brewers alike. That’s right; anyone can brew their own lagers right in their home! All one has to do is go down to their local brew store, pick up a kit and get to work. The store will provide you with everything needed from ingredients to equipment to help create your own masterpiece!! The Home Brewery is one of our favorite spots here in SF!

Spain may have won the World Cup, but get ready to celebrate with the French! Bastille Day is July 14th, in honor of the anniversary of the Storming of the Bastille, and it is France’s national holiday! Mussels with Herb and Smoked Paprika Croutons are one of our most favorite yummy French recipes!!

Ingredients

Mussels
2 pounds mussels
1/2 cup dry white wine

Herb and Smoked Paprika Croutons
5 slices plain white sandwich bread
3 Tablespoons unsalted butter
2 Tablespoons extra virgin olive oil
1 large clove garlic, minced
2 teaspoons smoked paprika
1 Tablespoon fresh chervil, chopped  (can substitute parsley)
1 Tablespoon tarragon, chopped
1 Tablespoon chives, chopped
1/2 teaspoon lemon zest
1 1/2 Tablespoons kosher salt
1 teaspoon freshly ground black pepper

Methods/Steps:

Cook Mussels: Scrub mussels well under running water and pull off any beards right before use. Discard any broken mussels or any mussels that don’t close when given a slight squeeze. In a pot or large sauté pan, bring the wine to a boil. Add the mussels. Cover and cook over high heat, shaking the pot until the mussels open, 4 minutes. Using a skimmer, transfer the mussels to a rimmed baking sheet and let cool. Pour the mussel cooking liquid into a bowl. Stain liquid and reserve for assembly.

Make Croutons: Preheat broiler. Stack bread and cut off the crust. Cut the bread into tiny cubes about 1/4 inch squares. Put the cubes in a medium bowl, set aside. In a small skillet, melt the butter in the olive oil. Add the garlic and paprika and cook over moderate heat until fragrant. Scrape the contents of the skillet over the bread cubes. Add the chopped herbs and lemon zest, season with salt and pepper and toss well.

Assemble Mussels: Remove the mussels from their shells. Discard half of each shell and line the half on a sheet pan to stuff. Roughly chop the mussels and spoon some of reserved cooking liquid over the mussels to keep them moist. Divide the chopped mussels amongst the shells, about a tablespoon, and top with the croutons.  Broil 6 inches from the heat for about 1-2 minutes, rotating the pan as necessary, until the bread crumbs are browned and crisp. Serve right away on a platter garnished with parsley.