The Geneseo Brewing Company now offers “farm to table” items on their expanded menu.

The Geneseo Brewing Company now offers “farm to table” items on their expanded menu.

The expanded menu, from appetizers to entrees, became available this summer when the brewing company added a complete kitchen in the lower level of the establishment.

Geneseo Brewing Company, GBC, at 102 South State St., is owned by Jerrod Minnaert and his wife, Andrea, who also own Raelyn’s Pub & Eatery, just two blocks north of the brewery.

Paul Terpening, who lives in rural Geneseo, has been a customer of both Raelyn’s and GBC and he often brought his garden produce to both businesses.

“The quality of locally grown produce adds to the quality of our menu,” Minnaert said. “We also hired chef Lisa Dixon, who has incorporated the herbs and vegetables from Paul into our lunch and dinner menu.”

GBC is located in close proximity to the Raelyn’s establishment and brewery visitors could order pizza, wings and calzones from Raelyn’s. The food items previously were delivered by a three-wheeler which was parked in waiting.

“I think our customers appreciate food made in-house now,” Minnaert said.

Prior to the expanded offerings of food fare, the menu included sandwiches and appetizers such as a bread platter and a Charcuterie board which features meats, cheeses, crackers and fruits. Those items continue to be available.

Dixon developed many new recipes including a mashed potato dish using both the potatoes and horseradish grown by Terpening.

“The potatoes are a favorite and we are serving those with our chicken cordon bleu entrée which has become a favorite of our customers,” she said.

She also listed the herbs provided by Terpening that include sage, oregano, parsley, green basil and purple basil.

“We now also offer mussels cooked in beer broth that I prepare with the purple onions and the tomatoes we get from Paul,” she said. “We are continuing to expand our menu and offer more dinner specials.”

She also makes tomato basil used in the flatbread pizza and sandwiches.

The chef also incorporates tomatillos into various recipes and she described the tomatillo as “a Mexican tomato which is more of a fruit and I use it in our salsa. It is similar to a tomato, but I think it is more flavorful.”

“Paul knows I like to experiment with herbs and spices and produce and I like to come up with different flavors so when he asks what I am looking for, he usually comes in with just what I need to create my recipes.”

Dixon said she is drying the herbs from Terpening so she can use them through the winter months in menu items.

Minnaert describes GBC as “the definition of a local brewery by brewing a variety of well-balanced beers that appeal to a broad base of beer lovers.”

GBC’s regular business hours are 4 p.m. to 10 p.m. Monday through Thursday; noon until midnight on Friday and Saturday, and noon until 9 p.m. on Sunday. The kitchen is open during regular business hours usually closes at 10 p.m. on weekends.