News Feed: November 30

by jbfauthor on November 30, 2010

A plethora of Hanukkah menus. [Bon Appétit] Beaujolais's best vintage in memory. [WSJ] Successful farm schools on Chicago's South Side? [Atlantic] Meatball madness for winter. [Chicago Tribune] Top Chef winner Kevin Sbraga shares his favorite Christmas cookies... [F&W]

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Beverage Wisdom: Thanksgiving Brews from Colin Alevras

by JBF Editors on November 10, 2010

Rumor has it that the Mayflower was originally bound for Georgia but ended up docking at Plymouth Rock because the ship had run out of beer. Colin Alevras, the beverage director at David Chang’s Momofuku and Má Pêche, thinks the Pilgrims had their priorities straight. Below, he explains why beer is a perfect match for the Thanksgiving meal.

 

Before you get suckered into drinking some mass-produced Beaujolais Nouveau swill for the holidays, don’t forget about beverages other than wine for your Thanksgiving dinner. The nature of this holiday meal itself—long, varied, and tethering back and forth between sweet and savory—calls for beverages that are low in alcohol content and versatile enough to be paired with a wide selection of food. Ladies and gentlemen, I present to you beer: an excellent beverage choice for your next Thanksgiving.

 

Beer has just as much variety in flavors and textures as wine. With the recent resurgence of microbreweries, it’s easy to access great local, regional, and heritage beers. Beer is also affordable, a bonus during the indulgences of the holiday season.

 

The kinds of beer that come to mind for the... Read more >

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Thanksgiving Beers with Momofuku's Colin Alevras

by jbfauthor on November 09, 2010

Since we've already covered which wines to drink with Thanksgiving, we called up Colin Alevras, beverage director of Momofuku group and the brains behind the beer program at DBGB, to tell us which suds to enjoy with your Turkey Day spread.

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News Feed: October 14

by jbfauthor on October 14, 2010

Why Michelin still reigns as king of restaurant ratings. [TIME] Tips on measuring wet and dry ingredients. [SE] When marketing infiltrates food writing, readers become uneasy. [Atlantic] Growing food for New York City isn't as easy as it looks. [NYT] Is the

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