[swoosh]
ANNOUNCER: Here is an
 AMI This Week Shortcut
with Alex Smyth.
[music playing]
WOMAN: Welcome to Cowbell.
ALEX SMYTH: I'm outside the
 kitchen at the restaurant
at Cowbell Brewing Company where
 I'm joined by Tony Anderson,
the chef here at the restaurant.
Tony, the restaurant employs
 a certain philosophy,
can you tell me
 a bit about that?
TONY ANDERSON: So
 here at Cowbell
we are 75% Huron county
 locally sourced food.
We are a semi-fine
 dining restaurant.
We make our own
 burgers in-house.
We bring it in in chuck
 form and then we cut it down
and we grind it
 ourselves, patty it,
and then we cook it all fresh.
ALEX SMYTH: So when
 someone does come in
and sits down at the restaurant,
 what can they expect?
TONY ANDERSON: When they
 walk in the front door,
you can expect nice, friendly
 service right when you walk in.
When you sit down
 at the table, you
have a different amount of craft
 beers that you can choose from.
And then we have about
 a three page menu
that you can choose from, which
 is a fantastic menu in itself.
ALEX SMYTH: Now,
 talking about the beers.
Being in a brewery, do
 some of the menu items
get certain pairings with
 suggestions with the beers?
TONY ANDERSON: Yes, so on
 our menu, each menu item
has a pairing of beer that
 we have diligently tasted
and went through to make
 sure that it does go well
with the item that it is on.
With that, I mean,
 we also do specials
that we incorporate
 beer in with our food,
so we try to do that
 as much as possible.
ALEX SMYTH: On the
 menu today, Cowbell's
top seller, the original
 burger, which is paired
with Gravel Run, Cowbell's IPA.
And for dessert, the
 restaurant's signature beer pie
made with McNall's Mission,
 their honey brown ale.
In the kitchen, Tony walks
 us through the process
of making the original burger.
TONY ANDERSON: It takes about
 seven minutes to cook the burger.
It's about 3 and 1/2
 minutes each side.
You want to get a nice
 bark on each side,
so that way when
 you eat the burger,
you get a nice little crunch
 from the bark as well.
Here we have our house
 made burger sauce, which
has-it's got a
 bunch of spices,
and it's got some hot sauce
 in there, some pickle juice.
It's very, very delicious.
And then we have sliced pickles.
So we get a little bit
 of kale on top there.
We have our tomato, and then
 we have our cheddar cheese.
So that's our
 classic burger setup.
ALEX SMYTH: Tony also prepared
 their signature dessert dish,
the beer pie.
TONY ANDERSON: It's got
 a nice meringue top.
And then we burn the top, so
 that way it gets a nice brown
colour.
We have the chocolate
 ganache on the bottom,
which is made with the beer.
And then we have
 the pretzel crust.
ALEX SMYTH: I'm back
 in the dining room.
I'm cozied up in
 front of the fire,
and I've got quite the
 feast in front of me.
I've got the burger with
 fries and its beer pairing,
as well as the
 beer pie that comes
with its own separate
 beer pairing.
But enough talk,
 it's time to eat.
Mmm.
Oh.
That burger is seriously good.
The flavours just
 come together so well.
Got the kale, the cheese, the
 tomato, that premium patty.
And I really like the
 flavour of that burger sauce.
Oh, where has this
 been all my life?
Now to try the beer.
The Gravel Run IPA is light
 in colour and flavour,
making it the perfect pairing
 for the delicious burger.
While this burger is delicious,
 I have a bit of a sweet tooth,
so I'm going to dive
 into the beer pie.
Mmm.
Chocolaty, creamy, but you get
 a bit of that good flavour.
Now, to try it with the
 pairing that it comes with.
The beer pie is served
 with the Lorna Bray Fly
Girl, a beautifully creamy,
 smooth, dark stout that
blends perfectly with the
 rich, chocolaty dessert.
If you want a great pairing,
 be sure to come down
to Cowbell Brewing for a
 great meal and a great beer.
Cheers.
Oh, that is delicious.
