Looking for a pie that’s anything but typical? Jason Petrie is serving up some great combinations at Revolution Brewing. Grab a cold one, sit back, and enjoy as Jason walks us through the making of their Autumn Harvest pie (featuring a butternut squash puree, goat & mozzarella cheese, roasted cauliflower, red onion, brussel sprout leaf, rosemary, molasses gastrique).
Here are some extra slices of information to note while watching the video:
- Revolution is known for their sauces. Included in their line-up are (but not limited to) butternut squash puree (used in this pie), Goat cheese béchamel, Smoked and regular tomato sauce, potato goat cheese puree, and salsa verde.
- Revolution’s crew are slinging pies in a gas oven (with an open rear flame) at 500 degrees for 7 minutes.
- Revolution flour is a low ash/high protein variety.
- Flavor combinations dominate the menu. Meat lovers will enjoy the house-made sausage. Vegans and vegetarians will enjoy Jason’s seitan (he was a chef at Chicago’s Handlebar restaurant for a year).