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Brooklyn Brewery's Garrett Oliver Has Mutton Coursing Through His Veins


Brooklyn Brewery's Garrett Oliver Has Mutton Coursing Through His Veins
Grub Street

For the past 23 years, Garrett Oliver has worked as the brewmaster for Brooklyn Brewery â a job that entails bridging the worlds of beer and food, while brewing special recipes for some of the worldâs top chefs, including Thomas Keller. (After a 10-year-old working relationship, Keller accepted Oliverâs invitation to casually cook with his friends in Brooklyn; and on Wednesday, that collaborative dinner took place at the Four Horsemen.) This week also saw Oliver, whoâs an accomplished author, too, taking down a mutton chop at Keenâs, along with roast chicken and sea-urchin panna cotta at the NoMad. He even managed to turn some leftovers into an impromptu feast at home. Read all about it in this weekâs Grub Street Diet.Friday, February 24As soon as I get down to the kitchen and pick up my phone, the first email is âurgentâ ⦠a restaurant in Tokyo needs the beer pairings for the menu! First item: sliced carrot with hijiki (edible, brown algae paste), carrot, soy sauce, sugar, almond, and olive oil.

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