Local Flavor

HARD SELTZERS, EASY DRINKING

Two local brewers enter the seltzer game

If you’ve tried hard seltzers and weren’t impressed, maybe it’s because they weren’t crafted Chicago style. Out-of-towners, after all, don’t always get the City of Big Shoulders. We expect high quality with no nonsense and purity with no pretense.

Thanks to two Chicago-area names in brewing—Buffalo Creek and Solemn Oath—we now have our own locally made hard seltzers. And they didn’t just jump into the trend with an ordinary product. They held back, looking at what was good and what was not good. Then they worked on a superior product. That means it’s time to revisit hard seltzers.

Just in case you didn’t notice hard seltzers belly up to the bar and buy a round for the millennials (who promptly bought a second round), you should get up to speed. Hard seltzer is just what it sounds like—sparkling water with alcohol and light flavorings (hello, White Claw). They’re low-carb, low-calorie, refreshing, and affordable. Last year sales grew 200 percent. As popular as they are, even a city renowned for craft brewing and multinational spirits companies didn’t produce its own hard seltzer. Until now.

Up in Long Grove, Buffalo Creek Brewing taproom customers had been asking owner Mike Marr if he would make a hard seltzer. He obliged with, "Hell, yeah." But Marr didn’t want to follow the crowd or make something just because. Instead he decided to make an ultra-clean hard seltzer. By using a reverse osmosis system, Buffalo Creek starts with pure water, free of the minerals and chemicals typically found in tap water. For the alcohol, they dissolve just enough dextrose to give Champagne yeast a special treat. That yields a drink with five percent alcohol by volume and 100 calories in a 12-ounce pour. After fermentation they infuse boysenberry extract into the mix. Black Hoof is a refreshing hit with the flavor profile of raspberries and blackberries in an ultra-clean, gluten-free hard seltzer. A fresh batch arrives in the taproom every Friday but usually runs out by Sunday afternoon.

If you can’t spare time for a Long Grove outing, Solemn Oath Brewery in Naperville introduced Chicago’s first locally made canned hard seltzer. After making a name for itself as a local brewery, SOB branched out into hard seltzer with its City Water brand last fall. They spent the better part of a year perfecting its recipes for

City Water, ultimately settling on four standout flavors: Lime Coconut, Mixed Berry, Grapefruit, and Valencia Orange Cranberry. At five percent ABV, City Water weighs in at an appealing 110 calories—in a category that’s hard to get right. Hard seltzer not only has to be crisp and refreshing, but it also has to have a perfect balance of flavor and alcohol. City Water may have hit the mark; reviewers are saying it’s among the very best.

City Water should be easy to find, too. You’ll find it at Whole Foods, Binny’s and independent stores. It’s also at select restaurants and, of course, is sold packaged at the Solemn Oath brewery in Naperville (1661 Quincy Ave.).

Before reaching for the White Claw, consider raising a glass filled with a locally made hard seltzer. Your inner Chicagoan will be glad you did.—Kathy Aabram

SPRING MENU

Now is the time to say goodbye to the heavy, savory, and cozy foods of winter—it’s time to revel in the fresh, light, and invigorating flavors of spring. Why not gain new skills and a new bill of fare by attending a cooking class? Confirm spring class offerings and register early, because your neighbors are updating their skills, too.

By Kathy Aabram

ASK AUNT V (NAPERVILLE) Spring Soup, Salad and Ravioli April 23 | 6 to 8 p.m., $75 Don your apron and grab a chef’s knife in preparation for making creamy asparagus soup, spinach ravioli, and artichoke salad in this hands-on class. Vegetarian and gluten free options are available. askauntv.com

COLLEGE OF DUPAGE (GLEN ELLYN) Fundamentals of Sauce Making April 19–May 3 | 1 to 4 p.m., $129 Sauces add flavor, color, and taste to many dishes. Learn the basics of sauce pairings from meats to desserts. Participants are guided through demonstration and also work hands-on through varieties of sauce basics. cod.edu

MARCEL’S CULINARY EXPERIENCE (GLEN ELLYN) Farm to Fork: Fresh and Seasonal April 17 | 6:30 to 9 p.m., $90 A chef and assistant will teach the nuances of a lovely spring dinner. On the menu: caramelized shallot and onion dip with young spring vegetables; early tender greens with charred asparagus, hard cooked eggs, and green goddess dressing; espresso-rubbed pork tenderloin with parsley-tarragon chimichurri, greens, and beans with fried bread; and roasted strawberry trifles with butter crunch.

SPRING FRESH April 30 | 6:30 to 9 p.m., $85 This experiential class will cover a spring menu of wild mushroom and pancetta stuffed artichokes, farfalle with spring pea ragu, browned butter scallops, and vanilla bean panna cotta with cherry compote. marcelsculinaryexperience.com

NORTH AMERICAN PIZZA & CULINARY ACADEMY (LISLE) Best of Breakfast Brunch April 4 | 11 a.m. to 1:30 p.m., $65 Plan and prepare a scrumptious guest-worthy brunch. The menu includes homemade biscuits and gravy, yogurt with mixed fruit and homemade granola, bacon and cheddar scones, and individual vegetable quiches. Your chef instructor will teach the proper techniques to elevate your cooking. pizzaculinaryacademy.com

NOURISHED KITCHEN (HINSDALE) Buddha Bowls: Power Up With Plant Protein April 9 | 6 to 8:30 p.m., $75 Power up with grains and beans, and rethink simple meals with our flavorful vegetarian bowls. Learn how simple it is to make these delicious bowls to fuel you throughout the day—it’s an easy way to incorporate more veggies, beans, grains, and nuts and seeds into your diet.

Meatless Meals: Vegetarian Made Delicious April 15 | 6 to 8:30 p.m., $75 Transform seasonal farm-fresh produce, hearty beans, earthy grains, plus crunchy nuts and seeds into delicious meals packed with protein. This demonstration class will provide you with the knowledge you need to add more vegetables in to your menu. nourished.com

SUR LA TABLE (NAPERVILLE) The Easter Table April 9 | 6:30 to 9 p.m., $79 In this hands-on class learn techniques that will help you create a festive Easter table. Learn to make an herb pork tenderloin with fruit chutney that accentuates sweet and savory. Assemble a creamy potato leek gratin and finish with a light and airy olive oil cake infused with lemon.

Spring Macarons April 7 & 26 | 9 a.m. to noon, $69 Master the macaron (shown above) in this in-depth class. Learn how to create the perfect batter, pipe the ideal shape, and create delicious fillings. Et voilà— two macaron flavors later you’ll be a pâtisserie pro. surlatable.com