Impress your guests with these holiday ideas from Copper State Brewing Co.
GREEN BAY (WLUK) -- Entertaining over the hoildays? Exeuctive Chef Scott Halbach of Copper State Brewing Co. shared recipes and ideas for snacks, appetizers and a holiday brunch. For the brunch, Halbach made the restaurant's "Egg on the Face" sandwich which is a version of a Croque Madame."
Halbach is taking part in the Signature Chef's Auction to benefit the March of Dimes. It's Tuesday November 14th at the Radisson Paper Valley Hote in downtown Appleton.
Copper State Brewing Co. is located in Green Bay at 313 Dousman Street. www.copperstate.beer
1T Beer mustard
1/2t Lemon juice
Black pepper crumble
Cook eggs at 95 C for 15 minutes. Ice bath for 30 minutes. Peel and halve the eggs separating yolks and whites. Combine yolks, mayo, beer mustard, salt and lemon juice until desired consistency. Fill egg whites with mixture. Garnish with black pepper crumble, cornichon, and beer crisp. Serve on a bed of haystack onions and beer mustard.