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Tyson Mao (BS ’06), co-owner of Wursthall, a german restaurant and bierhaus in San Mateo, California, serves up a recipe—courtesy of Wursthall’s chef Kenji López-Alt—for a modern take on a traditional comfort food.by Liz RauerTyson Mao (BS ’06), co-owner of Wursthall,...

Andrew Casteel (BS ’00), founder of Laughing Monk Brewing in San Francisco, California, shares a recipe for chocolate soufflé made from Laughing Monk Devil's Hoard Imperial Belgian stout.by Liz RauerAndrew Casteel (BS ’00), founder of Laughing Monk Brewing in San...

by Liz Rauer Illustrated by Valerie Chiang Diego Benitez (PhD ’05), founder of Progress Brewing in South El Monte, California, knows a good meal is never complete without a complementary beverage. “I try to figure out the intricate and complicated relationship of...

This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson.by Liz RauerServes 4This recipe comes courtesy of the Atheneum’s Executive Chef, Kevin Isacsson.Ingredients 1 ½ pints Vanilla Bean Ice cream 1 ½ cups mixed assorted fresh berries...