Daily Digest: May 8, 2014

bagels

 

Poke a hole in your morning routine with this recipe for homemade bagels. [WP]

 

Peppercorn 101: everything you need to know about the world's most popular spice [HuffPo]

 

It may be gluten-free, but does that mean it's healthy too? [LAT]

 

Why Target has started selling Doritos in its refrigerated aisles. [Fox News]

 

Move over, chickens. Raising ducks in the backyard may be the next big thing. [... Read more >

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Interview with Jeffrey Morgenthaler of Clyde Common

Anna Mowry interviews Jeffrey Morgenthaler of Clyde Common, a nominee for the 2014 James Beard Award for Outstanding Bar Program

 

Clyde Common's drink list may be inspired by the classics, but don't expect the ordinary at this Portland gastropub. Its bar manager, Jeffrey Morgenthaler, was an early adopter of barrel aging and bottled cocktails, concepts that are now de rigeur in the industry. Below, Morgenthaler tells us his "trifecta" of indispensable cocktail books and what you should be ordering from the Clyde Common menu.

 

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JBF: How would you describe Clyde Common’s mixology style?

 

JM: We focus on simple and elegant cocktails that are intended to pair well with the beautiful food that comes out of our kitchen. Our drinks are rooted in the classics. We tailor them to fit our style and make them our own.

 

JBF: You guys do... Read more >

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Interview with Eric Johnson of Bar Agricole

Anna Mowry interviews Eric Johnson of Bar Agricole, a nominee for the 2014 James Beard Award for Outstanding Bar Program

 

At San Francisco’s Bar Agricole, ingredients are only used at peak condition and spirit producers are closely vetted. Even the bitters in the bar’s version of an Old Fashioned had to earn the team’s stamp of intensely discerning approval. We talked with Eric Johnson, bar manager and co-owner of this Outstanding Bar Program nominee, about his new spinoff, favorite watering holes, and more.  

 

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JBF: How would you sum up Bar Agricole's approach to making drinks to someone who has never had one there? 

 

EJ: We are an ingredient-driven bar that uses traditional recipes as our inspiration. We look for spirits that have a sense of place and tradition in how they are made, without added flavors or colors to make them more appealing to the heavily commercial spirits market. A... Read more >

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Interview with Maxwell Britten of Maison Premiere

Maxwell Britten of Maison Premiere

 

With its rigorous cocktail program, romantic environs, and dapper staff, Outstanding Bar Award nominee Maison Premiere is an oasis of Old World style in Brooklyn’s Pabst Blue Ribbon country. Below, beverage director Maxwell Britten tells us about his favorite drink on the current menu, the first recipe he mastered as a young barkeep, and how to make a great mint julep for your Kentucky Derby bash.   

 

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JBF: How would you sum up the Maison Premiere philosophy?

 

MB: I think the overall goal is to have a transporting experience for our guests. We try to do this through both visuals and the menu. As you walk in the door, the first thing you see is the horseshoe bar. You see the absinthe fountain made of green marble, and the pristinely dressed bartenders with suspenders and slicked-back hair. And then there's the menu, which is like an archive... Read more >

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Daily Digest: March 13, 2014

five-second rule

 

 A British microbiologist gives credence to the five-second rule. [Grub Street]

 

Stonyfield introduces new edible frozen yogurt packaging. [LAT]

 

Twelve bartenders spill on the the best dive bars around the country. [First We Feast]

 

Toms shoes are tiptoeing into a new business: coffee. [Chicago Tribune]

 

What does it take to turn food waste into fuel? Trillions of industrious bacteria. [... Read more >

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Daily Digest: February 18, 2014

wine

 

Five wine clubs that are worth joining. [LAT]

 

Quadruple stirs and boomerangs: the secret vocabulary of New York City's best bars. [NYT]

 

There's a secret Starbucks at the Winter Olympics. [LAT]

 

An old air raid shelter in London has been transformed into a flourishing vegetable garden, with support from a two-star Michelin chef. [NPR]

 

It turns out that many cows have untapped milking potential. [... Read more >

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Outstanding Drinks Across America

A map of all James Beard Foundation Outstanding Bar Program award semifinalists

The next time you want to wet your whistle in one of these cities, check out the following restaurants and watering holes—all semifinalists for the new JBF Award for Outstanding Bar Program—for classic cocktails as well as innovative tipples (and beer, too!).

 

1. The Zig Zag Café Seattle
COME HERE FOR: The extensive selection of whiskies, rums, and cachaças, plus a rotating menu of more than 20 cocktails, such as the Sarah Law.

 

2. Clyde Common Portland, OR
COME HERE FOR: A Barrel-Aged Negroni (a traditional gin negroni aged for 2 months in used whiskey barrels) or a Kingston Club.

 

3. Beretta San Francisco
COME HERE FOR: Handcrafted cocktails like the Kentucky... Read more >

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Bar Wisdom: Beverage Classes Around the Country

James Beard Foundation senior editor Anna Mowry reports on beverage classes around the country

 

Bars have always been dependable places to unwind, enjoy a drink, and get some therapy (or even plot a revolution). But lately some watering holes, including the below semifinalists for our new Outstanding Bar Program award, are also offering their customers an education. Here's what you can learn at the following spots.

 

Anvil Bar & Refuge, Houston (anvilhouston.com)
Located in a remodeled, half-century-old tire store, this establishment is owned and operated by a trio of professed “cocktail freaks.” You can sense their enthusiasm through the generous offerings at the bar’s monthly classes: guests typically get to taste up to eight spirits and three cocktails per session.

 

Rivera, Los Angeles (riverarestaurant.com)... Read more >

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