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July 2010

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   13 Articles Returned

Ice in Your Single Malt Scotch … Very Cool

Jul 27, 2010  |   Contributor: Ray Pearson

Food & Spirits: What do the phrases peanut butter and jelly, Oreos and milk and corn flakes and bananas have to do with ice in Scotch? Well, nothing, actually, except that there’s another iconic phrase ingrained in our language: Scotch on the rocks. Everyone get their soapbox out, and let’s talk about ice in Scotch.... Read More

Wine Regions To Watch: Suisun Valley, West Sonoma County, Malibu, Arroyo Grande Valley & Livermore Valley

Jul 25, 2010  |   Contributor: Touring & Tasting

Food & Spirits: There are great wine surprises waiting all across the country. Whether tucked away in a quiet canyon; off a dusty, abandoned road; or in plain view, they’re worth discovering. So stop, smell, and taste the wines!... Read More

Bitters Making a Comeback in a Big Way

Jul 23, 2010  |   Contributor: Carly Zinderman

Food & Spirits: Bitters is a 19th century concoction coming back in a big way. While many manufacturers are beginning production of the newest craft cocktail craze, others have been making the stuff for years, including favorite brand Angostura.... Read More

Winery Review: ArborBrook Vineyards in Newberg, Oregon

Jul 22, 2010  |   Contributor: Touring & Tasting

Wineries in Oregon: ArborBrook Vineyards may have been born out of love at first taste. When wine connoisseur Dave Hansen first started dating his future wife, Mary, it was determined that Mary needed to “learn how to drink wine.”... Read More

Luxury Moonshine Makes Bootleg Liquor Hip

Jul 22, 2010  |   Contributor: Carly Zinderman

Food & Spirits: Moonshine isn't what it used to be. Forget overalls and bathtubs, the new moonshine is a new type of luxury liquor, just getting ready to hit the spirits market.... Read More

Boxed Water is Better: New Luxury Water?

Jul 21, 2010  |   Contributor: Carly Zinderman

Food & Spirits: The next move in saving the planet is coming from boxed, not bottled water. Boxed Water is Better is, "part sustainable water company, part art project, part philanthropic project, and completely curious." The water in a carton is a result of trying to find a bottled water that wouldn't make as big an impact on the environment as the typical water bottle and along the way, the discovery was made that Boxed Water is Better.... Read More

Beau Joie Luxury Champagne Hits US Market

Jul 16, 2010  |   Contributor: Carly Zinderman

Food & Spirits: BEAU JOIE (pron: bō-jwah) is getting ready to launch in the United States and break all boundaries of the luxury Champagne.... Read More

Take a Page from the James Beard Award Winning Cookbooks

Jul 15, 2010  |   Contributor: Carly Zinderman

Food & Spirits:Take a page from family's summer tradition and check out some of the award-winning cookbooks from the recent James Beard Foundation Winners and maybe even try out a recipe.... Read More

A Night on the Tapas Town

Jul 15, 2010  |   Contributor: Cynthia Dial

Food & Spirits: Tapas are to Spain what pasta is to Italy, tea is to England, dim sum is to Hong Kong. So what better way to get a taste of Espa?a than through an edible tour of the capital city? Offered by the InterContinental Hotel Madrid, their Concierge "Insiders" program is a guided night of tapeo, which showcases this Spanish pastime while eliminating the first-timer factor. Here you have the opportunity to venture off the tourist trail, visit three or four tapas bars during prime time (8 p.m. to midnight), all the while sampling small plates of regional specialties . . . from octopus in Galicia to pinxos of the Basque country. ... Read More

James Beard Awards Rising Star Chef: Timothy Hollingsworth of The French Laundry

Jul 13, 2010  |   Contributor: Carly Zinderman

Food & Spirits: Each year, the James Beard Rising Star Chef Award is presented to "a chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come." Considering that Timothy Hollingsworth hails from Thomas Keller's world-famous French Laundry, it seems a fair assumption to make. In addition to winning this year's James Beard Rising Star Chef of the Year Award, the 30-year old has already made a name for him in the culinary world by winning the 2008 Bocuse d'Or USA semi-finals, one of the most prestigious food events. As a self-tau... Read More

Miraflores Winery: Attention to Detail In Every Glass

Jul 8, 2010  |   Contributor: Touring & Tasting

Food & Spirits: At its highest point, the property where Miraflores is located reaches an elevation of 2,960 feet. From this pinnacle, the terrain rolls off gently in all directions, creating a variety of microclimates for growing a variety of quality grapes that produce premium wines. ... Read More

Touring Maker's Mark: Kentucky Hospitality Warms Like a Great Bourbon

Jul 7, 2010  |   Contributor: Ray Pearson

Food & Spirits: Kentucky is synonymous with whiskey, and whiskey from Kentucky is called Bourbon. And I’m on my way to Maker’s Mark Distillery, in the hamlet of Loretto to learn about some industry-shaking news. As their website says, “Our 2nd Big Idea” (in about 50 years). ... Read More

Classic Cognac Makes a Comeback: 1738 Accord Royal by Remy Martin

Jul 6, 2010  |   Contributor: Carly Zinderman

Food & Spirits: As mixologists begin to blur the line between food and liquor, it's nice to see that some things haven't changed, like the 1738 Accord Royal by Remy Martin. ... Read More

Jaeger LeCouture Air New Zealand 70 Sunreef Power Sea Bass
Jaeger LeCouture Air New Zealand 70 Sunreef Power Sea Bass