Tastemakers: Bay Bread Cheese Onion Loaf - Smithwick‘s Ale

Aug. 3, 2005

BAY BREAD CHEESE ONION LOAF

While dining out I like to inquire where the bread (when it is great) is from. Recently it seems a lot of my sandwiches have been made onWW bread or buns from the Bay Bread Company in Traverse City. So it only made sense to check out their offerings at their bakery on Randolph Street.
Walking into a bakery with its tasty aromas floating around is one of those delightful moments that trigger memories of Grandma when she opened the oven door and the fresh smells of her latest baked good billowed out. Now, Bay Bread has a little more oven space than Grandma, so the challenge becomes choosing from the 25+ different styles available.
The loaf of Cheese Onion bread struck my fancy because I saw the many possibilities for it. Certainly it makes a great accompaniment to any meal with some fresh whipped butter. But it is also makes a delightful grilled three-cheese sandwich. Start by not skimping on the bread by making those slices about an inch thick, then butter and pile on provolone, white cheddar and a good baby Swiss and grill away. The Cheese Onion Loaf works great in French Onion soup and makes perfect croutons for salads. For a dinner feast make BBQ ribs, corn on the grill and cut some more one inch slices of the Cheese Onion Loaf, butter both sides, sprinkle with fresh garlic and throw on the grill. Enjoy with a Smithwick’s Ale or a good bottle of Pinot Noir from Brys Vineyard on the Old Mission Peninsula.
Wasn’t some guy a few years ago telling people in his diet book not
to eat bread? Obviously he never went to Bay Bread; don’t make his mistake.

SMITHWICK’S ALE

Irish rockers The Young Dubliners are returning to town (August 17 at Union Street Station) so it is time to get into the spirit. The Irish make great music, whiskey and some of the best brews known to man.
Guinness ranks up there with the best beers in the world and is served all over. The makers of that fine stout have also been brewing wonderful Irish Red Ale known as Smithwick’s (pronounced Smitticks) that has not been available in the states until just recently. Legend has it that a “no compete” clause existed between Bass Ale and Guinness which prevented Smithwick’s Ale from being imported to the U.S. Regardless, all of that is in the past and Smithwick’s is popping up all over. It is no wonder as this brew has all the characteristics to please a wide range of beer drinkers.
While classified as “Irish Red Ale,” one would not be able to guess by appearances alone as this brew tends to be darker in color than its peers. We all know looks can be deceiving and what really counts is what is inside “the heart and soul”, and this brew has both. The heart of any great Irish Red Ale is its malt characteristics and Smithwick’s is definitely malt-driven in both the aroma and the finish. With its hints of sweetness refreshing the palate, it leaves one thinking of Ireland.
As with Guinness the brew goes with a wide range of foods like planked whitefish, or enjoy with a bowl of fresh berries for dessert. But Smithwick’s goes best with great Irish rock and roll like The Young Dubliners, so make a musical “Black ‘n Tan” and enjoy both at Union Street Station in Traverse City. Smithwick’s Ale is available in bottles as well.-- Rick Coates