COME AND GET IT
Culinary staff recommend their favorite food and drink combinations at the Barn.
By Imran Ghori
Photos by Stan Lim
Hand-Battered Chicken Wings and Phantom Bride IPA by Belching Beaver Brewing
The Phantom Bride IPA is described as a “drinkable mix of citrus and hoppy goodness” and offers a welcome balance against the zing of the spiced wings. “It has a nice, beautiful, bold flavor that pulls up the cumin and chili powder in the chicken wings rub,” Dickerson said of the beer. The Barn also offers a Tango chipotle barbecue dipping sauce made from campus Tango mandarins to pair with the wings.
Smoked Pulled Pork and Red Trolley Irish Red Ale by Karl Strauss Brewing
The strong and flavorful pulled pork, smoked in the Barn’s new full-sized barbecue smoker for 15 hours, is cleansed perfectly by this Irish red ale caramelized for a copper color and toffee essence. “We really wanted to brand the Barn as a great barbecue place with really great barbecue food and house-made barbecue sauces,” Dickerson said.
Barn Classic Burger and UCR Lemon Lager by Ironfire Brewing
The crisp, refreshing lager contrasts well with the freshly sizzled Angus patty. The citrus lemon flavor, cultivated at the Givaudan Citrus Variety Collection at UCR, offers a nice complement to the light-tasting ingredients that round out this signature burger. “It’s the classic burger updated with fresher, better ingredients,” Dickerson said.
Smoked Brisket and Pessimist Red Blend by DAOU Vineyards
The red wine’s fragrant nose is amplified by hints of eucalyptus and cherry that pair well with smoked meats. The tender brisket, like the pulled pork, is smoked over mesquite and hickory wood overnight and is spiced with a Southern rub. The culinary team plans to add more barbecue to the menu, Dickerson said, noting the cooking style is a good fit for the communal atmosphere of the Barn. The chefs also created five barbecue sauces including the Tango chipotle sauce. “We’re trying to develop things and perfect them little by little,” Dickerson said. “We’re taking our time to do it right.”
Harvest Lasagna and Six Ridges Pinot Noir by Kenwood
The full-flavored wine from the rugged Russian River Valley of Sonoma County features earthy flavors that blend with the autumnal distinctiveness of the vegetarian Harvest Lasagna. “It pairs really well with the pinot noir, which adds a little sweetness to the dish,” Murillo said. A new item developed specifically for the Barn, the lasagna features butternut squash, leeks, and oven-roasted sage. “Instead of a marinara sauce, it gets a garlicky cream sauce, and instead of ground beef, it’s plant-based with wonderful roasted vegetables,” Dickerson said.
Smoked Bread Pudding and Chardonnay by Wente Vineyards
The sweetness of this dessert contrasts well with the bold oak aroma of the chardonnay. A bit of rich tropical pineapple and nectarine flavor provides a full palate cleanse. The smoked bread pudding also makes use of the new smoker, featuring cut-up brioche buns that are grilled for 20 minutes. “The bread takes on a layer of wonderful smoky tones, then you add chocolate and custard, put it in a skillet and back in the smoker,” Dickerson said, noting the dessert is meant to be shared. She is working with her pastry chef to add more desserts to the menu that reflect the Barn’s rustic style, including a hot baked cookie and peach cobbler.
