Philadelphia chefs are practicing their beer-and-food pairing skills in preparation for the city's upcoming Beer Week, a celebration that is increasing in popularity as consumers clamor for beer-infused cuisine.
"It's just the way this town is with beer," said chef George Sabatino. "I remember how excited people got four years ago at Barbuzzo when we started bringing in craft beer in cans. Then, down at Stateside, we served this one dish -- potato soup with short ribs braised in a smoked beer. I couldn't believe how many of those we served in one night."