TO THOSE WE'VE MET ALONG THE WAY
Accomplishing greatness sometimes requires an unwillingness to make compromises. And that’s not easy. Which is why greatness itself is far from easy. At Athletic Brewing Company, we strive for greatness. We’ve made it our mission to brew non-alcoholic beer that doesn’t compromise taste, quality, or our healthy, active lifestyle. Since sharing our beer with the world, we’ve met a lot of amazing people along the way who share a dedication to pursuing their passions without compromise – Chef Chris Cosentino is one of those people.
A WILD RIDE
The road from struggling student to pro cyclist to professional chef isn’t one frequently traveled. But anything closer to convention just wouldn’t be Chef Chris Cosentino’s style. For over two decades he’s pushed his physical limits to the farthest reaches of success - first in racing then in restaurants. We caught up with him on his day off to talk about adrenaline, overcoming obstacles, and following your own path.
It's about consistency, not compromising your beliefs, and following through.”
CHRIS COSENTINO, CELEBRITY CHEF, ATHLETE, PHILANTHROPIST
CLAMS WITH LEMON VERBENA
Growing up in New England, clams were a classic part of Chris’ childhood. During our day together he cooked them up with the same flavors found in AfterShift for a delicious twist on a signature dish.
CLAMS, LEMON VERBENA, SERRANO & AFTERSHIFTServing Size: 4 Ingredients:
2lb clams, Manila or cockle clams
2/3 cup shallots, sliced thin
1 serrano chili, sliced thin
2 each bay leaves fresh
1/3 cup Athletic Brewing AfterShift
1 cup lemon verbena leaves
1 tablespoon lemon juice
½ cup chicken stock
2 tablespoons extra virgin olive oil
I first like to soak my clams in cold, salted water with semolina for 30 minutes, agitating them occasionally to simulate the tide. This helps them purge the sand. While soaking the clams gather all your ingredients so the cooking process is quick and easy.
After the clams are done soaking, remove from the water by lifting them out (this way you don’t pour the sand back over the clams again). Place them in a colander and rinse with cold water.
In a sauté pan over high heat add the olive oil, then sweat the shallots and serrano. Add the clams and then deglaze with After Shift. Let reduce by half and add the chicken stock, lemon verbena leaves and bay leaves. Adding lemon verbena and bay leaves brings out the beautiful herbaceous, floral notes while heightening the natural umami. Cover with another pan or lid until all the clams open (about 3 minutes). Add 1 tbsp of extra virgin olive oil and the lemon juice.
Taste the broth for final seasoning, serve in 4 heated bowls dividing the clams, broth and lemon verbena evenly.