Club chefs are always searching the latest culinary trends and bringing the best finds to Members.
They are pretty excited about this newest creation: IPA-infused pizza.
Craft brewers from Chicago to the East Coast have attempted for years to blend two all-American favorites: beer and pizza.
The light ales and lagers have proven the best replacement for yeast and water in dough recipes, and Club chefs find that the moderately hoppy, Baird-produced Traders' Session IPA creates a crispy, golden crust that beautifully counters the creaminess of the gooey mozzarella and classic herb tomato sauce of Traders’ Bar’s 25-centimeter pizzas.
“These hand-tossed pizzas are meant to pair with a frosty beer and a good sporting event,” says Club chef de cuisine Scott Kihara. “They are the perfect size for a Member to enjoy by themselves or share with a friend while enjoying the numerous craft beers on tap.”
With three offerings of traditional cheese, classic pepperoni and–Kihara’s personal favorite–the spicy meat-lover to choose from, Members are certain to find their new favorite pie.
Oct 8Traders' Bar | Price: see details
Oct 15Toko Shinoda and Yukiko Maki classrooms | Price: see details