You probably have noticed by now that we have a lot of new faces regularly posting on the Mutineer blog. We recently recruited [read: brainwashed] some young, fresh and talented fine beverage revolutionaries to “Join The Mutiny.” And instead of letting these wild kids hide behind their tiny avatars, we decided to put them in the spotlight.

Erin Jimcosky is Mutineer Magazine’s Food Editor and resident expert on cooking with booze. When she’s not being forced to slave over recipes for the magazine, Erin tempts our ravenous appetites with her creative culinary concoctions at The Endive Chronicles.

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PubCakes is a new baking venture in San Diego, CA that combines two of the world’s greatest ingredients: beer and cupcakes.

“I am often asked how I came up with the idea to combine beer and cupcakes. PubCakes started with a love of beer and a desire to share it with others. Chocolate stout cakes have been around for a while, but I couldn’t find mention of any other beers being used for baking cakes. So to fill a semester off of school, I spent my free time playing in the kitchen with cupcakes and beer. Amazingly, it worked! I would bring them out to my friends at different bars, until I became known as the cupcake girl.” — Misty Birchall, PubCakes founder. Continue Reading »

The Loire Valley Wine Bureau is hosting an all out Muscadet Month in the city of Seattle. Muscadet, originates from the city of Nantes in the West Coast of the Loire Valley, which has a lot in common with its sister city of Seattle. Both are coastal and known for their shellfish. It only seems fitting to bring the Loire Valley “oyster wine” over to Seattle to match with the bountiful offerings of its local oyster farms. Muscadet is an undisputed perfect pairing for oysters, and will be the feature at 18 Seattle area restaurants from September 15th to October 15th. Continue Reading »

Michael’s Mina’s RN74 San Francisco

Michael Mina, American celebrity Chef of Egyptian origins, plans to bring his RN74 restaurant concept to the Seattle Area. RN74, a French themed restaurant located in San Francisco, will likely be given a slight Northwest twist, featuring local and sustainable ingredients. Michael Mina employs one of America’s most highly regarded Sommeliers, Rajat Parr, as company wine director. With such celebrated talent at the helm, you can be sure RN74 will bring both award winning food and wine to the flourishing Seattle restaurant scene in the Spring of 2011. You can follow Raj Parr tweets about wine via @RN74, as well as their newly established Seattle account @RN74Seattle.

Lucas Forgy loves food. Jason Forgy loves beer. Together, they are Freshcraft; a brand new take on the restaurant/craft beer bar industry. Freshcraft boasts a two page menu with options for everyone (including vegan and gluten free!), a list of 20 draft and 100 bottle types of craft beer, a generous wine list and even a full bar for cocktails. As of August 24, 2010, Freshcraft is officially open for business.

Using fresh and local ingredients, the food is meant to be a unique twist on American comfort food. Included in the menu are tidbits such as pretzel bites and southern fried pickles, french dip and croque monsieur sandwiches, ale and cheese soup, antioxidant mix salad, whiskey BBQ chicken sandwich, Freshcraft pretzel turkey baja, cassoulet for one, cheesy broiled bowties, and crispy pork schnitzel. Rumor has it that the guys even featured Great Divide Yeti and Left Hand ice cream floats for dessert! Continue Reading »

Ever sit down to brunch, with a nice tall bloody mary, fully garnished, and think, “man this would taste really good if it was smoked”? Well, if the idea didn’t cross your mind before, let it cross it now. PolyScience, a leading manufacturer of innovative culinary technology, has invented a new product aptly named “The Smoking Gun.” It is a handheld food smoker that uses natural cool smoke to impart wood flavors (such as hickory, applewood, mesquite and cherry) into foods that usually aren’t smoked — such as butter, oysters, cocktails, salads, chocolate, meringue, etc.

The adventurous are challenged expand their culinary creativity by smoking with flavors like teas, spices, and dried flowers. Sounds cool, right? But the real question is, can it be used with fine beverages? The answer is YES, as witnessed in the Applewood Smoked Bloody Mary Mix video below: Continue Reading »

Image by: by Sarah Rae Trover

Julie Hadjinian, our graphic designing ninja/layout girl extraordinaire, recently stumbled upon a fine beverage discovery too awesome to ignore. We call epic moments like these “FTW” (For The Win) and feel the need to share them with the world.

We can’t take credit for creating it, but we wanted to share a recipe for beer popsicles that has us all worked up like a school bus full of 5th graders on a field trip. Yep, we’re rowdy and we can’t sit still. Continue Reading »

There are lots of great beer event listing sites out on the “interwebz” such as Beer Advocate, Rate Beer, and Craftbeer.com. These sites have a user posted database of calendars chock full of beer events. For the average beer drinker, however, these schedules can be a little daunting- this Saturday alone held over twenty events combined!

This weekly posting will serve as your quick reference guide to the hottest beer events for this upcoming week- featuring craft beer and food pairing dinners, festivals, and events that will host representatives from the involved brewery.

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Monday, August 16, 2010

Washington DC: Birch and Barley “Beer and Cheese Seminar”

Location:Birch and Barley

Time: 7pm

Description: “Beginning at 7 PM, Beer Director Greg Engert will host a seminar on perhaps the finest of all food and beverage pairings. Join us for a tasting of 5 artisanal cheeses, expertly selected and prepared by Pastry Chef Tiffany MacIsaac, along with 5 hand-crafted rare brews! Discover what Sommeliers have known for years…that Beer and Cheese truly define the notion of an Unparalleled Pairing.”

Cost: $35 plus tax/gratuity

Contact: Please call Birch & Barley to reserve your seat: 202-567-2576

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