![\"\"](\"https:\/\/i0.wp.com\/archives.csusm.edu\/westcoastersd\/wp-content\/uploads\/2018\/10\/DuckfootTasting-57.jpg?resize=683%2C1024&ssl=1\")
The menu is split into four sections\u2014snacks, specials, small plates, and desserts\u2014all of which are the work of chef Stevan Novoa, an Air Force veteran who graduated from the local arm of the Art Institute of California. Novoa’s spent the past five years doing pop-up dinners and consulting for the likes of Nobu, Bivouac Ciderworks, and Cannonball, while also developing background in beer as a part-time bartender for Groundswell Brewing.<\/p>\n
DelVecchio is happy to have found a chef who approaches gluten-free food simply as food. \u201cWe are going to be doing food-and-beer pairings like it\u2019s our job,\u201d says DelVechhio. \u201cI mean how awesome is it going to be to team our brewers up with our own chef and have them create unique, one-time dinner experiences for our fans? I can hardly wait.\u201d<\/p>\n
The same goes for Chef Novoa, whose everyday menu is concise yet adventurous, mixing different cultures and coming across as anything but restrictive. Packed with flavor and imagination, the bill of fare reads as one of the most creative in an area replete with solid menus. Like Duck Foot\u2019s beer, it\u2019s purposely gluten-free, but it\u2019s meant to be more than that. It\u2019s built to be good for anyone who orders it. And that ethos is a welcome addition to the East Village.<\/p>\n
\n<\/figure>\n<\/div>\n
Birds of a Feather\u2028<\/strong> P\u00e3o de Queijo Basket<\/strong><\/em> Farmer Cheese & Tomato Jam with Flax Seed Crackers<\/strong><\/em> Beets with Mol\u00e9 Sauce & Beet Chips<\/strong><\/em> Sticky Short Ribs with Blood Orange Glaze, Chermoula & Brocollini<\/strong><\/em> Trout Crudo with Corn Dashi, Citrus Vinaigrette, Bonito Flakes, Melon Sriracha & Charred Fruit<\/strong><\/em> Today, there are numerous gluten-reduced beers on the market thanks largely to Clarity Ferm, an enzyme from local company White Labs that greatly reduces gluten content in finished beers. But even before that revolutionary product was introduced, Matt DelVecchio was determined that every beer from his eventual Duck Foot Brewing Company would be fit for […]<\/p>\n","protected":false},"author":7,"featured_media":21368,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4906,1],"tags":[],"class_list":{"0":"post-21366","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-plates-and-pints","8":"category-san-diego-beer-beverage-news","9":"entry"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/archives.csusm.edu\/westcoastersd\/wp-content\/uploads\/2018\/10\/ShortRibBroccolini5.jpg?fit=1024%2C683&ssl=1","wps_subtitle":"Gluten-free food and beer at Duck Foot East Village","jetpack_shortlink":"https:\/\/wp.me\/pdtr4y-5yC","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/comments?post=21366"}],"version-history":[{"count":1,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21366\/revisions"}],"predecessor-version":[{"id":21367,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/posts\/21366\/revisions\/21367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media\/21368"}],"wp:attachment":[{"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/media?parent=21366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/categories?post=21366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.csusm.edu\/westcoastersd\/wp-json\/wp\/v2\/tags?post=21366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nChef Steven Novoa shares dishes from the menu that best communicate his cooking style, alongside Duck Foot beers that make for perfect, gluten-free pairings.<\/em><\/p>\n
\n\u201cThis snack dish is modeled after the traditional Brazilian cheese bread of the same name, which we knew we wanted to include because of our co-founder Suzy Pessutti\u2019s Brazilian roots. The bread is baked fresh to order and served warm, and we\u2019ll have three different renditions of it on the menu. Pair with 2018 GABF Silver Medal Winner Redrum Rum Barrel-Aged Red Ale.\u201d<\/p>\n
\n\u201cI love fresh cheese and tomatoes as a snack, so I knew I wanted to incorporate that combo in one of our snack dishes. Growing up, we used to make our own cheese and pick tomatoes to make a jam, which is what inspired this dish. We keep it local with fresh cherry tomatoes from Maciel Family Farms for the jam, and the flaxseed masa crackers are also made in-house. So, while this dish seems simple, it takes two-to-three days to prepare each component. Pair with Secret Spot West Coast Hazy IPA.\u201d<\/p>\n
\n\u201cMy inspiration for this mol\u00e9 dish actually came from my great grandmother\u2019s recipe\u2014except that hers was made up of random pantry items. This is a more refined take with all the heart of that dish from my childhood, using beets slow-cooked in plum umeboshi stock and Duck Foot\u2019s Chocolate Hazelnut Porter in the sauce. Pair with Bourbon Barrel-Aged London Calling Imperial Porter.\u201d<\/p>\n
\n\u201cI wanted a strong protein for the small plate menu that was shareable and not drowned in a gravy as I so often see, so for this dish we char the short rib in a hibiscus glaze and finish the broccolini in a lemonade broth. They\u2019re then stacked in individual \u2018bites\u2019 and plated with a dab of chermoula and a sprinkle of salt to balance the sweet glaze and broth. Pair with Rojoe Red Ale.\u201d<\/p>\n
\n\u201cAgain, this dish is another good anti-tradition example. Mixing two of my favorite cuisines and flavors, five pieces of sashimi-sliced trout are served with citrus oil, corn dashi and melon sriracha, and finished with local smoked katsuobushi. I\u2019ve said before that I am very influenced by Japanese and Mexican cuisines, and this dish embodies that. Pair with Drink This or the Bees Die Honey Ale.\u201d<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"