By SARAH BROWN
Meet Bruce Wood. The brewery chef at Beau’s has big plans for the summer patio, which opens for business on the Victoria Day long weekend.
Never content to rest on their laurels, Beau’s has big plans for the summer patio at its Vankleek Hill base. The 50-seat patio opens for the season on the May long weekend (May 16-18) and will host lunches on Saturdays and Sundays (and possibly Fridays) all summer long. Brewery chef Bruce Wood, who joined Beau’s last September, has been hard at work all spring planning a short locally inspired menu whose ingredients pair well with the latest Beau’s offerings.
Summer’s just around the corner. What are you working on today?
Pairings. We keep a detailed flavour profile for every beer that Beau’s releases. Today, I’m working on food pairings — so what goes well with the beer. I tasted two new summer beers — Wag the Wolf, which is a wheat beer, and Festivale, which is our summer beer.
When I tasted the Festivale, I thought about lemon curd, and almond pastry, and duck breast and things like that. When I taste a beer, I try to think of a few mains and a few desserts that will pair well with it. And a cheese — every beer will have a favourite cheese that will pair perfectly with it.
Tell me about the Beau’s summer patio.
In the past, Beau’s used to have different food vendors come in each week to make food for visitors. Now that I’m here as brewery chef, I have created a patio menu for the summer. And the patio, itself, is going to be lovely. You can come for lunch and beer on Saturday and Sunday. We’re also considering opening the patio on Fridays because so many people head out early.
How big is the patio?
It seats around 50, with picnic tables. There are benches around the edges where you can sit and enjoy a beer. The tasting room is inside the brewery and the patio outside. You can take your beer outside on sunny days to enjoy it in the sun.
What’s on the menu?
It’s very summery. There will always be some kind of interesting sandwich — maybe a brined jerk breast chicken sandwich or a sausage from one of the local butchers or a pulled pork. It will be on a roll made by Natali [Harea] from Nat’s Bread, who makes fabulous bread. That will always be served with a nice coleslaw as well as the condiments and garnishes I’m working on.
There will also be a lovely charcuterie and cheese board and a dip platter that will have things like homemade feta spread, tzatziki, hummus, olives, and other spreads. And a substantial salad, with a vegetarian or meat option, so you can top it with, say, smoked tofu or with whatever protein we’re making for the sandwich — so maybe that jerk chicken breast if that’s the sandwich on that particular week.
Of course, everything will be paired with beer!
Tell me about your guests.
It’s interesting the different ways people enjoy the patio. There are people who come out from Ottawa for a few hours. Then there are visitors who stop in on their way to and from Montreal for a beer or a beer and a bite to eat. Last year, I noticed that there were packs of cyclists coming by. They’d arrive with their bikes on their cars, go for an extended ride, then come back to Beau’s for beer and lunch before they drove home. Very cool.
So you’ve been at Beau’s for just over six months in. Liking it so far?
Loving it! There are so many facets to this job and that makes it really fun. It’s not just about great beer and yummy food, I like that there’s a strong message of sustainability and responsibility that runs through every decision that gets made here.