Foodie Chap With Chef Mike O’Brien of ‘The Monk’s Kettle’ In San Francisco

- Liam Mayclem, the KCBS Foodie Chap

KCBS_740

SAN FRANCISCO (CBS SF) – Chef Mike O’Brien is the executive chef at The Monk’s Kettle and oversees all culinary aspects of the restaurant where good food and good brews make happy table mates.

He was most recently the opening chef at Mikkeller Bar where he also founded the Mikkeller Sausage Company. He had previously worked at Perdition Smokehouse, and The Trappist locally in the SF Bay Area. He moved here from Washington, D.C., where he had worked at Cityzen at the Mandarin Oriental, and Birch and Barley and Churchkey after graduating from Johnson and Wales.

Chef O’Brien will continue to evolve the menu at Monk’s Kettle, although he will maintain a similar style and menu format as well as dedication to featuring dishes that work well with craft beer.

Chef Mike will be serving up The Monk’s Kettle offerings at Outside Lands – August 5th, 6th & 7th. On the Outside Lands menu their famous cheese pretzels & Bratwurst in a bun. They expect to serve more than a few thousand customers every day – that’s a ton of sausage and even more pretzels.

I met with Chef at The Monk’s Kettle recently for our Foodie Chap chat. He made Penn Cove Mussels served with Alagash White Beer – a perfect pairing for a delish dish. The recipe is below.

See you at Outside Lands at the The Monk’s Kettle spot in Beer Lands and if music is your jam enjoy these headliners at the three day food-beer -wine & music festival:

  • Friday: LCD Soundsystem
  • Saturday: Radiohead
  • Sunday: Lionel Ritchie

 
Cheers, Liam!


 
xxx
Penn Cove Mussels
by Chef Mike O’Brien – “The Monk’s Kettle”
 
Ingredients:

  • 1 pound Penn Cove Mussels
  • 1 tablespoon minced shallot
  • 1 teaspoon minced garlic
  • 1 pinch red pepper flake
  • 2 tablespoons vegetable oil
  • 6 ounces Belgian Style Wit Beer
  • 2 ounces Chicken stock
  • 1 tablespoon basil chiffonade
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt

Directions:

  • First, make sure your mussels are clean and the “beards” have been removed.
  • Heat the oil in a large saute pan over medium high heat, add shallots, garlic and red pepper flake to the pan while the oil is heating up. Once the oil is hot add the cleaned mussels and salt, toss the mussels in the oil and place back on the heat. Add the beer and stock, and bring to a boil. Cover the pan and allow the mussels to steam for a few minutes. The mussels are cooked once the shell is wide open. If any do not open, discard them. Finish with the basil and butter.

Serve with some crusty bread, a side of fries and a Belgian beer, of course.


 
For more information, visit:


 
liam mayclem bio head Foodie Chap With Chef Mike OBrien of The Monks Kettle In San Francisco

More from Liam Mayclem
Comments

Leave a Reply

Please log in using one of these methods to post your comment:

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

More From CBS San Francisco

Get The New CBS SF Bay Area Local App
Got Our Weather App?
%d bloggers like this:

Watch & Listen LIVE