A few weeks ago I got a nice surprise in the mail: I don’t usually keep herbes de provence on hand, let alone a huge box of them, so I wasn’t sure what to do with my newfound friend. One whiff of the box and I was thinking one thing: pork. But how to ensure […]

Tom pairs bière de garde with 40 cloves of garlic chicken in this daring foray into mixing the unmixable: food and beer.