HAMMOND — 18th Street Brewery has a new chef with a pedigree that includes Michelin-starred restaurants in Chicago.

Chef Andrew Dering has worked at the Michelin Star-winning Longman & Eagle in Logan Square and Dusek's Board and Beer in Pilsen, where he was a sous chef for dinner and brunch. Dering, who studied at the Washburne Culinary Institute, will cook at 18th Street's Hammond brewpub at 5417 Oakley Ave. He's going to update the menu, such as with a cured and smoked meat program.

"From an elevated pub fare menu to an innovative fine dining cuisine dinner menu to Sunday brunch, we are excited to have someone with the vision, motivation, and calibre of Chef Andrew join our team," 18th Street Creative Director Joey Potts said in a news release. "Once you experience his culinary creations, you will be too."

Dering also has worked at Chicago restaurants like the Graham Elliot Bistro and A10, which he helped open. He was chef de cuisine at Billy Sunday, an upscale gastropub in Chicago's chic Logan Square neighborhood.

His new dinner menu at 18th Street included pressed pork belly, duck breast, baby octopus and smoked hanger steak with confit peewee potatoes, smoked purple cauliflower puree, melted leeks, fried maitake mushroom, pickled white pearl onions and cranberry jus. He also developed brunch and pub grub menus.

18th Street Brewery has brewpubs in Hammond and Gary, and is known for its acclaimed sours and barrel-aged beers. Drew Fox's craft brewery was named best in Indiana by RateBeer when it opened in Gary's Miller neighborhood in late 2013 and has won plaudits for food, such as its discontinued Mother Clucker chicken sandwich. It was recently featured in BeerAdvocate and New York Magazine.

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Business reporter

Joseph S. Pete is a Lisagor Award-winning business reporter who covers steel, industry, unions, the ports, retail, banking and more. The Indiana University grad has been with The Times since 2013 and blogs about craft beer, culture and the military.