CK1: Colin Kaepernick biography

He's the backup who took his team to the Super Bowl, the football player with the 95-mph fastball, the guy who ran roughshod over defenses last season but was coached in high school to never run the ball at all. In other words, the most unpredictable and least understood elite QB in the league right now

The statistics are shameless—sixty-mile-per-hour spirals! 181 rushing yards against the Packers in the playoffs! a 38 on that esoteric and lewd-sounding metric known as Wonderlic!—but the most mind-blowing of them isn't gaudy. Just...weird.

"I want you to know," Colin Kaepernick says, "that I had negative running yardage as a high school quarterback. Yes, I was fast. Yes, my coaches knew I was fast. But we had no backup QB." And at six feet five and 170 pounds, Kaepernick seemed like such a fragile emu that his coaches were terrified he'd get injured. "So they told me not to run."

Beer Pairing is the New Wine Pairing

"Garçon, Which Pilsner Pairs Best With My Braised Ribs?"

 Ordering a beer in a Michelin three-star restaurant was once about as welcome as asking for your filet mignon to be cooked well-done—a guarantee that you'd earn immediate rube status from your waiter. But some of the country's best restaurants are finally starting to pay as much attention to their beer menus as they do their wine cellars.

Eleven Madison Park
New York City

Right now, no one's doing it better than New York City's Eleven Madison Park, home of the reigning James Beard Foundation chef of the year, Daniel Humm. Last year he commissioned a series of incredible barrel-aged brews from Brooklyn Brewery made specifically for the restaurant, then threw a sold-out tasting-menu feast to kick off its newfound love of malt and hops. Fortunately, Eleven Madison Park isn't the only gastro temple that's started putting beer on a silver platter

 

The Publican
Chicago

Haute-hippie cuisine paired with rarities from Belgium, England, and the U.S.

The Publican's house-blended Belgian beer, Lambic Doux

The Slanted Door
San Francisco

For dessert get Brouwerij De Ryck's melon-and-apricot-laden Arend Tripel ale, imported from Belgium and aged on the Bay.

 

The NoMad
New York City

Brooklyn Brewery specially created NoMad Le Poulet to be paired with the whole roast chicken with black truffles and foie gras. 

Alla Spina
Philadelphia

The bar snacks come from the mind of arguably America's best Italian chef, Marc Vetri. Try the addictive poutine with guinea-hen-leg bolognese, and wash it down with the Piccolo saison from Liguria, aged in Chardonnay barrels for a vinous kick