This week's restaurant road trip takes us to the Morgantown Brewing Company where they have a new head chef.
After preparing an Ahi tuna wrap appetizer, Chef Alex was ready to Hand over the reigns.
"Now what we're going to do is the seared salmon."
"You're going to let me do this?"
Adding ingredients I can handle but my techniques were lacking a little. After a few more ingredients, I gave it one more try.
Serving up specialty entrees like the salmon with vegetable orzo hasn't always been the Brewing Company's niche.
When chef Alex moved to Morgantown from Washington, D.C., he decided to kick it up a notch.
"We had 14 other entrees before on our menu and they were sort of spread out," he said. "Instead of 14 really good things, I wanted to do 6 great things."
Right now he's changing the menu every week getting a feel of what people in our area would like to see on the menu.
"It gives the kitchen the ability to be creative," he said. "And we come up with dishes together, with the goal of, in a few weeks, look at those entrees and say okay what's selling, what's not selling, what does Morgantown like."
While chef Alex and staff are putting a focus on the food they haven't forgotten a very important part of the Morgantown Brewing Company.
"First and foremost this is a brewing company and we have great beer," he said. "What we want to do, what I want to do is incorporate more beer into the food, pair it with some of the entrees, as well as incorporate it into some of the dishes. our fish and chips now is made with our own Zach Morgan's pale ale, our chili has the stout in it, and we're just going to keep on going with that."
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