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3 Gatos Brewery aims to give West Michigan a taste of international food, beer

WYOMING — Linus and Renata De Paoli left their corporate lives working as engineers in Germany and have opened a new brewery to introduce a range of international food and beer culture to West Michigan.

The De Paolis moved to West Michigan in December 2020 to open 3 Gatos Brewery LLC in the former Kitzingen Brewery located at 1760 44th St. SW in Wyoming. The couple both worked at Ford Motor Co. in their home country of Brazil and were transferred to Germany before they changed career paths.

Owner Linus De Paoli started taking brewing classes in Germany shortly before he quit his job at Ford. While taking the classes at the world-renowned brewing training institute VLB-Berlin, De Paoli met Rommie Bailey, who owned Kitzingen Brewery at the time. Bailey was looking to retire and proposed that Linus and Renata De Paoli take over Kitzingen.

“We made the decision to buy the business because we were not just buying an asset. We were also buying the customers so we were not starting from scratch,” Linus said. “When you buy something that’s already up and running, you can start making money on day one, and we already had a set of regular customers that were used to coming here.”

The goal was for the brewery to open in 2020. After several pandemic-related delays, 3 Gatos had its soft opening on July 2, which was well-attended by the local community and mug club members. The brewery is now gearing up for a

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13 Vegetarian Recipes That Give Pasta and Beans a Break

Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking. But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And if you’re looking for more recipes like these, sign up for The Veggie, New York Times Cooking’s new weekly newsletter dedicated to the expansive and delicious world of vegetarian cooking.

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Eric Kim’s critically acclaimed eggplant recipe — just look at that five-star average rating! — makes the most of pantry staples and just two ingredients from the produce aisle. Salty, spicy and sweet, these tender vegetables pack more flavor than the simple ingredients list would suggest. Just grab some tissues before you dig in: “I’m weeping, this is so good,” commented one reader.

Tejal Rao is always asking smart questions, like, “How does grating tomato make it taste so much more delicious?” and “Can you swap cheese in for the bread in pan con tomate?” The answers are: “magic” and “yes.” In her recipe, lightly fried paneer takes a

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