It's no secret that Tank 7 is one of the ultimate food-pairing beers, and chefs across the country agree. This versatile Farmhouse Ale compliments a wide variety of dishes with its balance, carbonation, and complex flavor profile, making it the perfect match for any course of your meal. Or, EVERY course of your meal (we won't judge you).
In honor of Tank 7's perfectly food-friendly character, we're sitting down with talented chefs around the United States to enjoy a Tank 7 and talk food, life and of course, beer. Seven questions each. Over a Tank 7. Seven Over 7. Makes sense, right?
Check back here often as we continue to provide updates on this adventure, and to learn more about some of the killer chefs who are making an impact around the United States and celebrating the beauty of pairing beer and food.
Want to know more about Tank 7 Farmhouse Ale, and figure out how you can find it near you to experiment with your own food pairing? Check out details on the beer and hop onto our Beer Finder to locate it in your city.
To kick things off, we visited with Kansas City's own Chef Patrick Ryan. Ryan opened the doors to Port Fonda in 2012, and the popular Mexican eatery has been such a hit that it led him to a James Beard Award semifinalist nomination in 2017 for Best Chef: Midwest. Find out what Ryan's first beer was, what he'd pair Tank 7 with, his guiltiest pleasure, and more.
A graduate of the Connecticut Culinary Institute and the Italian Culinary Institute for Foreigners in Asti, Italy, Chef David Borselle was named Best Chef by Hartford Magazine in 2005 and went on to see great success throughout Connecticut. After opening and serving as executive chef for numerous restaurants and even starting his own restaurant consulting business, Boselle's latest venture Park & Oak focuses on classic American comfort food while emphasizing the use of responsibly sourced local ingredients. Find out more about the man behind the meals.
A restaurant job in Manhattan, Kansas as a teenager morphed into a journey around the globe for Howard Hanna, where he's worked his way through the kitchens of five James Beard Award winners, two Food and Wine Best New Chefs, and five Michelin starred restaurants. In December 2010, Hanna opened The Rieger restaurant in Kansas City, housed in a space that was formerly home to The Rieger Hotel. In 2013 he followed up with the opening of Ça Va, a French bistro and champagne bar. We sat down with Howard and a glass of Tank 7 learn more about the well-traveled recipient of Feast Magazine's 2016 Chef of the Year.
Chef Ryan Trimm's Sweet Grass restaurant in Memphis, Tennessee focuses on Low Country style cooking using local ingredients. The accompanying bar, Next Door, is an ideal spot to find a variety of craft beers. With this combined penchant for hearty, flavorful food and high quality beer, how could we NOT sit down to ask him seven questions over a Tank 7?
Kansas City's Colby Garrelts has no shortage of accolades under his belt: a James Beard award for Best Chef: Midwest, recognition in Food & Wine as a Top 10 Best New Chef, and his progressive American restaurant Blustem is a repeat James Beard semifinalist for Outstanding Restaurant. Along with operating two locations of his more casual eatery, Rye, Garrelts is often credited as being a key contributor to the reinvigoration of the Kansas City food scene. We were thrilled to crack open a Tank 7 with him and pick his brain.
With years of experience at some of the most notable spots in the Kansas City food scene (Local Pig, The American, Corvino Supper Club), Devin Campbell was excited to take on the Executive Chef role at the recently opened Sailor Jack's Snack Shack in KC's Westport neighborhood. The approachable seafood-focused menu offers up lobster rolls, shrimp boil, among many other dishes that pair perfectly with Tank 7. Devin grabbed a glass to talk with us about swords, 3am Oreos, finding inspiration in the farming community, and more.
After cutting his culinary teeth under big-name chefs in New York City and Paris, Chef John C. Smith found his way to the midwest, where he helped open a restaurant in Des Moines, then was lured to Kansas City. Here, he most recently opened EJ's Urban Eatery, a comfort food-focused, meat and three style restaurant inspired by similar concepts in the south. We couldn't wait to open a Tank 7 with him and pick his brain on all things food and beer.
Taste of Belgium's Jean-François Flechet got his culinary start making waffles at festivals and in markets before opening his first full-service Belgian bistro in 2011. This operation blossomed into an empire, and now six Taste of Belgium locations can be found throughout Cincinnati and Columbus, plus one at Great American Ballpark. Much like Flechet, Tank 7 draws on Belgian history and heritage to create a one-of-a-kind flavor experience, so it only made sense to bring these two together.
Chef David Kurtz's culinary career started at a young age, as he developed an interest in food while working in midwest country clubs. After attending the Culinary Institute of America, he bounced around the country, working in kitchens in San Diego, Wisconsin, and Boston. Eventually returning to California, Kurtz opened Homage in San Francisco's Financial District with the goal of utilizing local, seasonal ingredients while offering fast turnaround. The menu spotlights a rotating series of local farms that provide food to the restaurant, where they dedicate themselves to in-house artisanship, going as far as making their own bread. Over a Tank 7, he provided insight into his culinary inspirations, interests outside food, and much more.