Beer • Food
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! See the full post »
Food • Spirits
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: See the full post »
Beer • Food
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. See the full post »
Beer • Food
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.
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
See the full post »
Beer • Food
Thursday, August 19th a feast of Edwardian proportions will take place at the storied Ebenezer’s Pub in Lovell, Maine. The chef for this epic feast will be none other than Sonoma, California’s own “Home Brew Chef” Sean Paxton (famous for preparing the world’s largest beer dinner).
The lucky bastards who get to attend this ode to gastronomica will be dining in style on dishes paired with a rare bottles from Ebenezer’s proprietor Chris Lively. What sort of pairings will they be? I’m talking 16 mind-blowing courses such as lobster poached in foie gras paired with Cantillon Crianza Helena and crepinettes of coriander cured pork belly, chanterelles and leeks paired with Wild Pannepot De Struise Brouwers. See the full post »
Originally designed by Frank Gehry, Santa Monica Place in downtown Santa Monica, California, has undergone its second major renovation since it opened in 1980. Hipper, younger-looking and hotter than ever, the new mall re-opened on August 6, 2010, this time sporting six (count ’em) brand new bar/lounges. See the full post »
Food • Spirits • Wine
Today marks the official start to SFChefs 2010, San Francisco’s “premier food, wine and spirits week.” Presented by Visa Signature and produced by the Golden Gate Restaurant Association, SFChefs supports the Golden Gate Restaurant Association Scholarship Foundation, a foundation that grants need-based scholarships to Bay Area students requiring financial assistance to pursue an education in culinary and hospitality programs. See the full post »
If you cook it, they will come. On Saturday, July 24th, over 60 vendors gathered together at the Rose Bowl in Pasadena to feed the people – and the people came in hoardes.
From food trucks to tequila tastings, over 5,000 attendees sampled street food from food trucks like Mariscos Jalisco, Flying Pig, Frysmith and Monsieur Egg. Local eateries in attendance included Starry Kitchen, Mo-Chica, Sedthee Thai Eatery and Scoops Westside. See the full post »