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Chef Duffy Talks Cooking with Cider

Chef Brian Duffy is one of the culinary’s industry’s most dynamic and innovative personalities. 

With a career that spans decades, He has been captivating audiences with his infectious passion for food and his unique approach to the culinary arts. He is well known for his appearances on the tv and the series “Bar Rescue,” where Chef Duffy helped transform struggling bars, offering expert advice and renovations to revitalize their business and create successful, thriving establishments.

In this episode of Cider Chat we are tapping into Chef’s contemplative side and getting his thoughts on the both cooking with cider and pairing cider with food.

In this Cider Chat with Chef Brian Duffy

We taste through 4 ciders

• Sweet
  • Coyote Verde 4.25% Back Sweetened Tart Granny Smith Apple
    • Producer Fishback Stephenson Cider House | Iowa
• Semi Dry
  • Grapes in a Suit Case
    • Producers Botanist and Barrel / North Carolina and Artifact Cider Project / Massachsetts
• ^{Semi -Dry}
  • Premium Hard Cider (6.9%) all native years, no sulfites, barrel aged
    • Producer: WildCraft Cider Works / Eugene Oregon
• Dry
  • Malus (7.5%) juice is from apples pressed in New York and shipped to Florida
    • Producer: Green Bench Brewery and Mead & Cider / Saint Petersburg Florida

Topics in this Cider Chat

•  What is Chef Brian Duffy up to.
• Cooking with cider
• Pairing cider with food 
• Let’s talk PH when pairing cider – Most bars serve high acid pub food/dishes with drinks. For those who want to balance acid and alkaline offerings, what are the options? Looking for pub/restaurant dishes that you would recommend.
• 3 tips for a success restaurant or cidery serving food
• Typical mistakes to avoid when serving food

Contact Chef Brian Duffy

• Website: ChefBrianDuffy.com
• Instagram: @chefbriduff
• Duffied Live podcast

Mentions in this Cider Chat

• French Cider Tour September 24 – 28, 2024
• Bar & Restaurant Expo March 18th -20th, 2024 use code ChefDuffy50 for $50 off you pass
• Episode 035: Danielle von Scheiner | Big Apple Hard Cider, NYC