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“Craft beers have a lot of personality, but there’s a lot you can do with regular commercial brews too,” says Jerry Su, chef at Eagle Rock Brewery Public House, the restaurant outlet for one of Los Angeles’ most popular craft breweries. In fact, for a lot of cooking, commercial brews are ideal, simply because the price point is better than for more limited craft offerings. “Coors is a natural for a shrimp boil. With commercial beers, you can also trust that the flavor is consistent. You know what you’re getting.”
Whether you want to try a new dish or have a couple beers with some friends, Eagle Rock Public House is the place to be. The reputable establishment has a ton to offer its patrons, including an impressive list of craft beers and dozens of delicious food options. Not to mention all the ingredients used are locally sourced, making it the perfect place for your regular neighborhood hang.
In this first part of the two episode finale, Jax reveals our four competing chefs and takes a brief trip down memory lane. The chefs enjoy spending time together at a luxurious brunch before heading out to the farmer’s market. Before long, we fire up the grills and get cooking as our chefs prepare for the tailgate showdown.
The final tailgating showdown of the season. We’ve brought some of our hungriest fans out to the Tastemade Studios, stuffed them full of four delicious dishes and let them vote for the winner. It’s a fierce (but friendly) competition, and the stakes are high as our four chefs compete for all of The Grill Iron glory!!!
Porridge, the result of grains that boil in hot water or stock, supports a range of ingredients and toppings worldwide. Los Angeles has plenty of Asian-influenced and market-driven examples of porridge. Read on and enjoy these 12 leading porridge providers.
In this episode, Jax visits with chef Jerry Su of The Eagle Rock Brewery Public house. She discovers the value of typically discarded materials and commits the ultimate “Party Fowl” on game day.
Farro and beets, with fennel, grapefruit and amaranth
Courtesy of Eagle Rock Brewery
It’s not every day that a brewery owner talking about his first restaurant endeavor uses words such as “tuna crudo,” “62-degree egg” and “stinging-nettle chimichurri.” But then again, Jeremy Raub isn’t every brewery owner and Eagle Rock Brewery isn’t every beer maker.
There are no burgers here—or wings. This is a brewpub, however, complete with a garage door that opens onto Colorado Boulevard. Chef Jerry Su (brother of Ting Su, who co-owns Eagle Rock Brewery) worked in the kitchens of David Chang and Son of a Gun, and his idea of beer grub is a little different (think farro “risotto” with roasted beets). Try “The Threes” rye American strong ale with the slow-cooked pork cheek, or the Revolution XPA after the tuna crudo with shards of dried black rice puree. Your beef fix comes as dessert, when cinnamon and sugar-dusted beef tendon churrones get dunked in Mexican hot chocolate.