Bastone Brewery ‘brews up' new menu for the new year
8:17 AM, Jan 7, 2018
4:27 AM, Jan 13, 2018
ROYAK OAK, MICHIGAN (WXYZ) - Royal Oak mainstay Bastone Brewery has refreshed its menu for the new year with a renewed commitment to farm-to-table.
The restaurant's culinary team has partnered with Ferndale-based Farm Field Table to source its meats, keeping it fresh and as local as possible.
The new menu also features a medley of French and Belgian-inspired fare centered on traditional recipes and local flavors. Split into two sections - main entrees and small plates - there's flexiblity for patrons, whether you're there for a full meal, or just want a snack.
Bastone Brewery is located at 419 S. Main St. in Royal Oak, Mich. and shares a space with Jolly Pumpkin Restaurant and Taphouse. It's open 4 - 10 p.m. Sunday through Thursday and 4 - 11 p.m. Friday and Saturday. For more information, call 248-544-6250 or visit http://bastone.net/
Bastone Brewery - Cassoulet
1 quart diced smoked bacon
5 onions medium dice
7 carrots medium dice
1 head celery medium dice
1 ½ cup chopped garlic
28oz good tomato puree
24oz red wine
12oz white wine
Sachet of fresh thyme and rosemary
6# white beans, soaked overnight and cooked with water and bay leaves, drain, set aside
½ gallon veal demi glace
½ gallon chicken stock
Render bacon until cooked, add carrots, onion and celery and cook in fat
Cook until golden, then add garlic and cook for a few minutes without burning
Add tomato paste and cook 2 minutes
Add all wine, herbs and reduce by half
Add stock, demi and a pinch of salt and black pepper, when simmering add cooked white beans.
Let simmer 20-30 minutes. Adjust seasoning with more salt and pepper if needed. Adjust liquid level with more stock and demi if too thick
Once cassoulet is made, feel free to add any additional meats such as braised lamb or shortribs.
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