[phillamb168]

Perhaps this should go in 'food' but I think we can call this going-pro-related for the moment. What are some good menu items for a brewpub to serve besides the usual pizza/hamburgers shtick?

Anyone have suggestions for 'small plate' items that don't need a full kitchen but can be done with a single burner and a fryer?

Here are a few of my suggestions:

Fried Devils = dates stuffed with chorizo, wrapped in wonton wrappers and deep fried, sprinkled with za'atar instead of salt

pickled eggs, pates

I would say jellied eel, but have you ever actually tried it? BLEH!

homemade pizza rolls (http://www.seriouseats.com/recipes/2011/02/homemade-pizza-rolls-totinos-recipe.html)

ceviche

pretzels

poutine

[ibru]

Scotch eggs
Bangers

[akr71]

poutine

Right on!  Please use cheese curds - grated mozzarella is NOT an appropriate substitute (also less prep time as you don't have to grate the curds).  I prefer beef gravy, but chicken gravy will do in a pinch.

Unless you're talking Acadian Poutine, but you won't be able to make that with a single burner & fryer.

Fish n Chips (beer battered of course)
Perogies
I've had tempura battered veggies that were great (cauliflower, mushrooms)

[morticaixavier]

I do a tempura fried saag paneer sometimes that's pretty good. You can probably find paneer in stores/restaurant suppliers or make your own from fresh milk and lemon juice. It can be made in large quanities and frozen ready to fry.

take a peice of paneer about 3/4 inch by 1 or 2 inches. dredge in indian spice mixture (cumin, corriander, cayenne, tumeric etc) and salt, wrap with a spinach leaf (chard, Kale whatever tender greens are available) pin closed with a pick or freeze for a few minutes. dip in tempura batter and fry.

I would think one could freeze at the wrapped in a leaf stage or dipped in batter stage or even a partially fried stage but I would guess that wrapped in leaf stage would be best.

serve with a creamy or creamy tomatoey spicey or non-spicey sauce for dipping.

and don't forget mussles and fries.

[tonyp]

There's a place near me that cooks and serves baked ziti in a little cast iron frying pan (on a cork mat), its maybe 6" wide and 2" deep and they put a small pot holder sleeve over the handle that has their logo on it. the presentation is half the experience and I always see tons of people having it at the bar. Whenever a server is carrrying one you see people craning their neck to see what it is as it goes by.

I asked how many they make per day and she said they had to buy more frying pans because they couldnt keep up with cleaning them inbetween orders, but its actually less work since they cook and serve in the same "dish".

damnit i just made myself hungry.

[beer_crafter]

hummus/pita

[morticaixavier]

ploughmans lunch, Bread, cheese, dry sausage maybe and apple/pear/peach whathave you. no burner required and I KNOW you can get that stuff where you are.

[euge]

Are you aiming for French tastes? Or do you want to have an American/International flair? Anyway I think you should just do a couple items but do them really well. Maybe Buffalo wings? See the French suddenly go crazy for them! And have salty snacks so they drink more.

No complicated menu or bunch of ingredients to keep track of.

[kylekohlmorgen]

A brewpub in Indy has a popcorn machine and offer free popcorn to patrons. Sounds simple - but serve it in a cone like Frites with a few housemade "shakes", and its elegant (as well as craft beer friendly).

Shakes - toppings for popcorn. Jalapeno/parmesean, smoked chili & paprika, garlic and dried horseradish, etcs.

Also agree with charcuterie, local breads, and american favorites (buffalo wings and fried ravioli)

[ryang]

hummus/pita

^^ This.

Whenever we head out to Moab, we ALWAYS get the hummus plate at the brewery

[euge]

hummus/pita

^^ This.

Whenever we head out to Moab, we ALWAYS get the hummus plate at the brewery

Moab? Mother of all breweries?

[ryang]

hummus/pita

^^ This.

Whenever we head out to Moab, we ALWAYS get the hummus plate at the brewery

Moab? Mother of all breweries?

Moab, UT 
http://www.themoabbrewery.com/

[nateo]

Think about how many ingredients will go into whatever menu you have planned, how well those ingredients keep, and try to use the same ingredients in multiple recipes if you can.

Are you going to have an oven? Who will be cooking the food?

[Jimmy K]

Cape Ann Brewing in Mass. had pizza (made by the pizza shop next door) that they bought in the 'to go' box and kept in a warmer, sold by the slice. They also had jerky, a smoked fish plate, and cheese plate - all made locally. No kitchen at all.

[nateo]

Great Divide taproom in Denver had a rotating schedule of food trucks that would set up in front. If you can partner with established restaurants that could be a win-win for everyone.