DELICIOUS Hops and dreams

Craft Beer Cellar is bringing beer bliss to Lakewood

By EMILY CHARRIER

DID YOU KNOW: Stan Nauman collected beer cans as a child, which he tucked away at his parents’ home for decades. When he opened Craft Beer Cellar, he fished them out to decorate the shop.

asa Linda resident Jim Waskow and his partner Stan Nauman are living the post-recession American dream. After years in the corporate world, Waskow at Sherwin Williams and Nauman at General Electric, they hung up their suits to pursue their real passion: beer.

Friends since they were students at Newman Smith High School in Carrollton, the pair has been interested in beer their whole lives, so they decided to make it their profession. Last year, they opened Craft Beer Cellar, the first Texas franchise for the East Coast chain, and have been serving up the suds ever since.

“We’re just a couple of corporate guys looking to do something fun,” Waskow smiles. “On our worst day, at least we’re working with beer.”

The business model is part specialty beer shop, part taproom. On the shop side, customers have hundreds of styles of beer to peruse and can mix-and-match their own six-pack. Craft Beer Cellar specializes in rare and European brews, but if you don’t see the one you want, just ask. They’re happy to order it for you. On the tap side, there are 16 beers on draught, which are switched with a new brew every time a keg runs dry.

“We do have one tap dedicated to German beers and another for Belgium beers,” Nauman says.

The partners consider themselves a bottle shop first and say 70 percent of the business is retail shoppers, versus customers who belly up to the bar. They also offer growlers for those who want to take fresh beer home.

CRAFT

Beer Cellar

Ambiance: Casual retail

Price Range: $6-$8

Hours: 11 a.m.-9 p.m. MondaySaturday, noon-6 p.m. Sunday 6324 Gaston Ave. 972.707.0300 dallas.craftbeercellar.com

The shop regularly offers beer education events, inviting in brewers from all over the world to talk suds and offer samples. On April 7, attend the free beer-and-cheese pairing with Real Ale Brewing Company, or come down April 14 when Founder’s Brewing releases its cult-followed KBS (Kentucky Breakfast Stout for those not in the beer-know). While getting the business off the ground took longer than either Waskow or Nauman imagined, now that it’s up and running, they’re thrilled with the first six months. “It’s a chance to enjoy coming to work for the first time,” Waskow says. “That’s a welcome change.”

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It’s

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Offering bbq combo plates, sandwiches, tacos, sides, desserts & a wide variety of locally smoked meats, including Brisket, Bison, Turkey, Chicken, Pork, Salmon, Duck, Lamb & Tenderloins.

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Treat yourself and the ones you love with the finest desserts, French Macarons, cookies, cakes & more. Award winning chefs bring premium restaurant quality treats right to our neighborhood. You’ll be amazed! Paleo & Glutenfree available.

Mon-Fri: 10:00am-7:00pm Sat: 9:00am-6:00pm Sun: Closed

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2shea Baby Boutique

Gershwin’s mahi-mahi with fennel cream

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Did the mention of Gershwin’s bring back a flood of memories and, perhaps, the faint taste of its famed mushroom soup? The restaurant was an icon of the neighborhood for nearly two decades at the corner of Walnut Hill Lane and Greenville Avenue. It first opened in 1985 as one of the pioneers of new American cuisine in Dallas, and it quickly became a neighborhood hotspot.

It was the often considered the “fancy place” to eat in East Dallas — where you’d go to celebrate an anniversary or graduation, perhaps, and undoubtedly end your meal with Gershwin’s signature “chocolate sack” filled with fresh berries, white chocolate mousse and whipped cream.

PECAN AND WALNUT CRUSTED MAHIMAHI WITH FENNEL CREAM

Serves six

Mahi-mahi

Six 8-ounce mahi filets

1 cup fresh bread crumbs

2 tablespoons walnuts, chopped

2 tablespoons pecans, chopped

Flour the mahi, then egg wash. Bread the filet in the bread crumb/nut mixture and pan sear in olive oil. Finish in hot over (450°) for about 10 minutes.

Fennel cream

1 teaspoon garlic

1 teaspoon shallots

1 tablespoon olive oil

1 cup white wine

¼ cup Pernod (anise-flavored liqueur)

1 fennel bulb

2 cups shrimp stock

C I T Y Vie W

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It shut down in early 2000, only to be re-opened again a few months later by John and Nick Natour, the team behind Enclave. The Natours kept their vow to keep it the same, but it wasn’t enough to keep the restaurant alive.

For the fans, here’s the recipe for one of Gershwin’s most popular dishes, first published in the Advocate in August, 2000.

Combine all ingredients and cook for one hour. Process in blender and finish with ½ cup of cream. Thicken with cornstarch as necessary.

Gershwin’s served this dish with fresh vegetables and shrimp ravioli.

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