A cold beer can be the perfect companion to a spicy, savory or bold chili and that combination is on tap at the 10th annual Pechanga Microbrew Fest & Chili Cook-Off.
The event at Pechanga Resort & Casino on Saturday, June 9, gives beer and chili fans the opportunity to taste and sample to their hearts’ (and stomachs’) content.
“The ingredients of beer are almost like additions you could add to chili — like hops, yeast, barely, salt and even some different fruits if you wanted to,” said Duane Owen, executive chef at Pechanga Resort & Casino. “Since they’re not in your [READ MORE HERE]
Source: OC Register