News Feed: January 25
Portland, ME, has become a craft brew destination... [Atlantic] ...and new Burger King locations will offer beer. [Chicago Tribune] Molly Watson knows how to make nachos the right way. [Chow] Coke bottles go green. [WSJ] New York's best bartenders are shaking up toasty cocktails to help you shake the winter blues. [NY Mag] Slow cookers are no longer just collecting dust in yourNews Feed: January 12
What to do with all those beets kicking around in your CSA box [Atlantic] Cadbury says no to Kraft once again [NYT] Add a sprinkle of sesame to your cooking for some appealing crunch and flavor [WP] Tips for brewing at home [NY Mag]News Feed: December 18
Look out food trucks: it's the Bustaurant! [LAT] Food-centric non-profit organizations that deserve your dollar [Salon] These beers are great to sip during the holidays. [SE] Try these spicy and boozy holiday recipes from San Francisco chefs. [SF Gate]News Feed: December 7
The Los Angeles Times food editors pick their 15 favorite beers. [LAT] Subtleties in menu design can influence what you order. [NYM] The history of Vietnamese coffee [Salon] Shaken or stirred? This martini primer explains how it's done. [SF Gate]News Feed: November 30
How to make holiday punch with Erick Castro [Chow] For Boston brewers who craft extreme beers, the sky's the limit. [Boston Herald] Don't be overly ambitious when recycling your Thanksgiving leftovers. [Slate] Bad news for the cupcake weary: the cupcake boutique trend won't fade away anytime soon. [NYT]Recipe: Creamy Beer Soup
As much as we love Thanksgiving, we know that the ensuing days of picking through your leftovers can get a little wearying. Take a break from the turkey sandwiches with this unusual beer soup, which comes from Brother Victor-Antoine d’Avila-Latourrette of Our Lady of the Resurrection monastery in upstate New York. It's made with a classic Trappist beer called Achel, which can be found in specialty beer shops and upscale grocery stores like Whole Foods. You can also visit www.sheltonbrothers.com for a distributor near you.
News Feed: November 20
Chocolate milk: just what the doctor ordered? [Atlantic] Beer is a natural sidekick to Thanksgiving dinner. [SE] To the dismay of Parisians, Michelin has declared Tokyo to be the gourmet capital of world [Seattle Times] A filmed attempt to replicate Momofuku pork buns. [Slate]Eat this Word: Bock
WHAT? Easter brew. According to The Beer Drinker's Bible, bock beers are associated with Easter and originated in Einbeck, Germany, in the 14th and 15th centuries. ("Bock," which means goat in German, may be a corruption of "beck.") Bocks are aged for at least one month. They're full-flavored, exhibit a malty sweetness, and may taste slightly of chocolate. The alcohol content of bock-style beer, about 7 percent, is relatively high.
WHERE? Tom Perini's Beard House dinner
WHEN? November 19, 2009
HOW? Shiner Bock Beer
News Feed: November 12
Boris Portnoy shows you how to make pumpkin pie the right way [CHOW] How to behave around celebrity chefs [Atlantic] John Ferrone, friend and editor to James Beard, shares five of his favorite recipes from the dean of American gastronomy [Hungry Beast] How to pair beer with various cuisines [TONY]JBF News: Win DBGB Sausages and Beer
One of the most enthusiastically received restaurants to open this year, Daniel Boulud’s DBGB anchors hearty brasserie cuisine within the edgy spirit of New York’s Lower East Side. With a menu that encourages sharing, an energetic ambiance, and the seemingly infinite beer selection, it’s the perfect venue for a large and lively get-together.
And now, as part of our online auction, you can win the ultimate DBGB fête! The winning bidder will enjoy an unforgettable evening with 13 friends at the restaurant’s private Kitchen Table, complete with a three-course dinner featuring delicious housemade sausages and sommelier-selected craft beers. Click here to view all the package details.
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@beardfoundation
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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