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Happy (early) Father’s Day! Aside from possibly embarrassing my dad with one of my all time favorite photos of him, I want to take today to help you spoil your own father on Sunday. Now, when I think Mother’s Day, I immediately think brunch (this is obviously true of many because Mother’s Day brunch at the restaurant is always pure insanity). But when I think Father’s Day, my mind goes right to barbeque. Whether or not that’s how you plan to celebrate this weekend doesn’t matter because the recipe I’m going to share with you is sure to be a hit.

This ain’t your typical steak and potatoes with corn on the cob (though let’s be real, there is absolutely nothing wrong with that menu). No. This year, go with beer bratwurst and onions.

Here’s what you need for six servings:

• 6 bratwurst sausages
• 2 tablespoons butter
• 1½ onions, thickly sliced
• 1 12-ounce bottle amber ale or nut brown ale
• 6 hoagie buns

And here are your very simple instructions:

Melt butter in a cast iron skillet over medium high heat before adding the sliced onions. Cook for five minutes and try not to get lost in that Heavenly smell. What is it about onions cooking in butter that is so intoxicating? Anyway add in your brats and ale and bring to a boil. Turn down the heat to a simmer and cook for another 30-40 minutes. Make sure you turn the brats every now and then until all the beer has evaporated. Now it’s time to remove the onions. But don’t snack on them! Just set them aside because you’ll need them later. Turn the heat back up to medium high so you can brown the sausages on every side. Grab the buns, and brat up! Don’t forget to add the onions. Best with grain mustard and a touch of sauerkraut.

Happy Father’s Day to all the dad’s out there! Enjoy your weekend and let your family spoil you brat-en … I mean rotten.

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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