8 A SIUSLAW NEWS ❚ WEDNESDAY, FEBRUARY 24, 2016 Pairing food with beer For many amateur cooks, the joy of cooking lies in trying new things. But trying new things need not be limited to ingredients or exotic dishes. Sometimes unique food and beverage pairings can be just as eye-opening as the cuisine itself. While wine is ot en associated with food, beer also can be enjoyed with many a meal, including certain foods that few would think to enjoy with a cold beer. h e pairing of beer with food is a big part of writer and author John Holl’s book, “h e American Crat Beer Cookbook” (Storey), which shares recipes from brewpub chefs across the country. h ose who want to pair beer with the following recipe for “Sage Veal Medallions” can consider the Willimantic Brewing Company’s Willimantic Flowers Infusion, which includes many botanical notes perfect for bringing out the l avors of the dish. Willimantic Brewing Company is housed inside a decommissioned post offi ce in Willimantic, Connecticut. 3. Return the skillet to the heat, add the lemon juice, and cook, stirring up the browned bits in the pan. Add the butter and stir into the lemon juice; allow the butter to melt and thicken slightly. Add the pine nuts, the tablespoon of sliced sage, the garlic, and salt and pepper to taste. 4. Meanwhile, bring a large pot of salted water to a boil. Cook the fettucine to desired doneness according to the package instructions. Drain the pasta, and then spin the fettucine into the sauce with tongs. 5. Transfer the pasta to a large round plate and top with the veal medallions. Garnish with the whole sage leaves and chives and serve immediately. SAGE VEAL MEDALLIONS Makes 6 servings 3 tablespoons all-purpose l our Salt and freshly ground black pepper 21⁄2 pounds veal medallions, pounded thin 3 tablespoons extra-virgin olive oil 1⁄2 cup fresh lemon juice 4 tablespoons unsalted butter 1⁄2 cup pine nuts, toasted 6 whole sage leaves plus 1 tablespoon thinly sliced fresh sage leaves 3 garlic cloves, minced 11⁄2 pounds dried spinach fettucine 12 fresh chives, thinly sliced 1. Combine the l our with salt and pepper to taste in a medium bowl. Dredge the veal in the seasoned l our, shaking of any excess, and set aside. 2. Warm the olive oil in a large skillet. Add the veal and pan-sear for 11⁄2 minutes; l ip and cook for 1 minute longer. Transfer the veal to a plate to rest. Meet KATIE BURCH COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI BARTENDER for New menu item: Island Marinated Flank Steak served with Yukon mashers and sautéed veggie medley Chocolate Fondue added to our dessert menu Friday and Saturday nights only. Surfside Restaurant at Drift wood Shores Served with strawberries, banana slices and cheesecake squares Open for Lunch & Dinner Tues- Saturday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Mo’s Mo’s ® Hi, Welcome Restaurant to ~ FEATURED LOW-CARB SELECTIONS ~ SALMON B-L-T SALMON: Grilled, Poached, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken for only $10.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers Q Q Q All of and the above are served with for dessert... Green Beans or Mixed and a FOR Shrimp Dinner Salad M ARIONBERRY OR Steamed PEACH Veggies COBBLER ONLY $4.25 ALA MODE FOR $1.00 MORE NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs tables which raise money for local charities that are devoted to helping the wellbeing James of local Gang children. This month BBQ Sauce C.R.O.W. is the local charity being honored. with the BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Q Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Great Food & Craft Brews Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Happy Hour Q Q Q Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 Q What’s your favorite music to mix by: A: “Worth It” by Fit h Harmony What would you want your last drink to be: A: Straw-Colada What is your favorite ingredient to mix with: A: St. German, which is an elderfl ower liquor When you are spending time at home, do you drink by yourself? Or do you go out: A: I always have a partner in crime to drink with Beer or Liquor: A: Beer Light or Dark Beer: A: Pale Ale – Manny’s What’s the craziest thing you’ve ever drank: A: Sorry folks, I’m pretty picky when it comes to trying new things Advice to an aspiring Bartender : A: Fake it till you make it. 2 for $16.00 Breakfast and Lunch Menus Monday-Friday N eed we say more? Surfside Restaurant Call 541-997-8263 Hours: 7 a.m. -8 p.m. : Sunday-Thursday 7 a.m. – 9 p.m. : Friday and Saturday 88416 1 st Ave. Florence Like us on Facebook. Special contests and/or discounts