This menu from a Philly chef sounded both whimsical and wonderful – proving that craft beer and food pairings can be playful:
Philadelphia’s Supper restaurant is kicking off National Picnic Month on July 1 with a special Happy Hour, offering a dozen different modern interpretations of Deviled Eggs and special pricing on cans of Sly Fox beer.  The deviled eggs will be offered individually for $1 apiece or diners can order all 12 varieties for $9.  For $3 more, picnic-lovers can add a can of Sly Fox Beer, such as Pikeland Pils, Phoenix Pale Ale or Royal Weisse Ale.

Chef-owner Mitch Prensky’s unusual and classic interpretations of deviled eggs, a perfect picnic food, are at once innovative and familiar.  In keeping with the restaurant’s farm-to-table menu, Supper’s deviled eggs are prepared with locally sourced ingredients.  “Our deviled eggs are the perfect summer treat,” says Prensky, who counts more than 20 varieties of deviled eggs in his repertoire and uses top quality chicken eggs for his deviled creations.

The 12 tempting offerings will include:  Sriracha Deviled Egg with pickled daikon, carrot and coriander;  Pistou Deviled Egg with ratatouille;  Horseradish Deviled Egg with steak and Roquefort;  Deep-Fried Scotch Deviled Eggwith country sausage;  Wasabi Deviled Egg with uni and crispy nori; Saffron Deviled Egg with salt cod and roasted garlic; Black Truffle Deviled Egg; Chevre Deviled Egg with asparagus; Lobster Deviled Egg with dill crème fraiche; “Bacon and Egg” with braised bacon and Cheddar; Smoked Chile Deviled Egg with roasted corn-red onion salsa; Vadouvan Spiced Deviled Egg with roasted cauliflower and mint.

For more information about Supper’s deviled eggs or their National Picnic Month kick-off celebration, visit www.supperphilly.com.