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Winter Park: Untamed brews new fall menu, winter beer

As the summer simmers down, new things are brewing up at the Untamed Grill.

The restaurant and brew pub has been planning a huge Halloween party with band One Time, prizes and fun activities. Meanwhile, its chef and brewmaster have been preparing a new fall menu and the unveiling of its new SnowCat Strong Ale.

Brewmaster Steven Schott describes the brand-new beer as an “intense winter warmer,” which pours almost brown with a deep reddish hue. Its “bready malt character is rich and sweet,” he said, “with a slight hint of a dark fruit alcohol warmth.” There’s a hint of Chinese five-spice in it and alcohol content is over 9 percent.



“It’s gonna be pretty robust,” Schott said.

Schott has been keeping things hopping at the helm for more than two years now and made the company’s first batch of signature brews in August 2007. Ever since, he has had six fairly mainstream brews, what he calls “beer with training wheels” to appeal to the casual beer drinker.



A “culmination of years of experience and experimentation,” Schott’s new ale joins his American-style brown ale Plain Jane, medium-bodied Gear Jammer Amber ale,

American-style organic Three Pin Jack pale ale, American-style brown BreakAway Blonde, robust Scottish-style porter Wee Heavy Lassie, and Bavarian-style Hardtail Hefe Hefeweizen. Pairing will go well, Schott said, with red meats, lamb and wild game.

The new menu, created by chef Eddie Coloumbe, has many great dishes special for the chilly season. Coloumbe has an associate’s degree in culinary arts from the New England Culinary Institute and more than 12 years experience.

His new fall menu highlights items like red chili made with flank steak, cheddar ale soup, tempura tuna skewers, a beef burgundy pasta dish, fajitas, grilled Caesar asada salad, French dip, fish and chips, and the Hippie Dippy turkey hoagie with cranberry turkey gravy for dipping. Specialty items from the steakhouse side of the restaurant include cornmeal-dusted trout, seared salmon with chipotle bearnaise, seared rack of lamb with a Guinness demi-glaze, elk medallions with a thick wild mushroom sauce, balsamic-glazed pork tenderloin, 12-oz. ribeye, 10-oz. New York, 8-oz. sirloin, and 6-oz. filet. A handful of creative starch, vegetable and sauces are also available off the a-la-carte menu.

Several items, per Untamed tradition, incorporate complementary brews from the pub into the recipe, including the peel-and-eat shrimp, drunken Thai mussels and chicken wings. The serving staff is also educated to help customers pair the perfect brewed beverage with any of the entree choices.

The Halloween party includes a snowboard giveaway and costume contest with a three-day trip for two to Laughlin or Reno, Nev., Mesquite, Texas or Biloxi or Tunica, Miss. for the winner.


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