Issue link: https://alabamapower.uberflip.com/i/705219
12 a p c s hor e l i n e s.c om | 2016 Vol :2 The long days of summer beg for outdoor entertaining, and that's something our friends at Back Forty Beer know how to do. They recently hosted Shorelines and neighbors around Neely Henry Lake for a summer pop-up dinner at Little Bridge Marina featuring the recipes of Chef Kent Graham, of Field Dog Kitchen food truck. Back Forty Beer's own test kitchen chef, Tom Hopf, has taken the flavors from that menu and created original recipes for Shorelines for you to enjoy the tastes of summer with family and friends. Do you have plans to travel to the Gadsden area? You can check out Back Forty Beer's tap room, which serves these items and more on their lunch menu. Watermelon and Tomato Gazpacho Ingredients 3 medium to large tomatoes, cored 1/2 seedless watermelon with rind removed 1 red onion 1 cucumber, peeled 3 oz. red wine vinegar 2 oz. extra virgin olive oil 1 sprig of basil Salt and pepper to taste Instructions In batches, use a food processor to blend all ingredients to a thick consistency. It may help to use a strainer with medium-sized holes to stop any chunks or seeds from ending up in the final soup. In large mixing bowl, stir to combine all ingredients, seasoning the soup to your liking. Beer Pairing: Paw Paw's Peach Wheat Naked Pig Beer Brine Ingredients 12 oz. Naked Pig Pale Ale 4 oz. salt 4 oz. sugar 24 oz. water 1 tablespoon whole coriander 2 bay leaves Instructions In a small or medium stock pan, combine all ingredients except the beer and bring to a simmer until the salt and sugar are completely dissolved. Remove from heat and add the beer. Allow to cool below 50°F before adding to meat. Use to brine all cuts of chicken or pork before cooking. Allow smaller cuts to brine for an hour, and larger cuts or whole chickens, four hours to overnight. Make sure to keep the meat refrigerated while brining. Opposite: Photo by paul Jones – Back Forty Beer CEO and President Jason Wilson welcomes attendees to one of their popular pop-up dinners, hosted at the Little Bridge Marina on Neely Henry Lake this June. Above: Photo by paul Jones – Watermelon and tomato gazpacho takes chilled soup up a notch when paired with Paw Paw's Peach Wheat from Back Forty.