AltWeeklies Wire
Thank the Englishnew
Those looking for a beer of exceptional quality to share over the holidays need look no further than Samuel Smith, one of the few remaining micro-breweries in England and the only one to use the classic Yorkshire Square system of beer fermentation.
Jackson Free Press |
Alex Slawson |
11-28-2005 |
Food+Drink
A Restaurant for the 23rd Centurynew
Under the shadow of Mount Tamalpais in California, Lydia's Lovin' Foods turns out a delicious assortment of raw, vegan and vegetarian dishes.
North Bay Bohemian |
Peter Byrne |
11-28-2005 |
Food+Drink
Tags: McDonald's, natural foods
Holiday Spirits
Throwing a Christmas get-together? Here are three seasonal cocktails guaranteed to make your guests jolly.
Columbus Alive |
Brian Lindamood |
11-24-2005 |
Food+Drink
Tags: Bailey’s Irish cream, Lil' smokies
Enlightened Turkey Leftoversnew
Instead of cream sauce or reheated gravy, consider waking up that fat-laden palate with a much-needed punch of lime, ginger and chiles.
Creative Loafing (Atlanta) |
Kim O'Donnel |
11-23-2005 |
Food+Drink
Tags: Kitchen Witch
For Small Wineries, Passion is Just as Key as Profitnew
Corporate wineries often focus on the profit machine, with enough resources to compete on price and volume. Smaller, family-owned wineries don't have deep pockets, so they create demand by producing craft-made, quality-driven wines.
Creative Loafing (Atlanta) |
Taylor Eason |
11-23-2005 |
Food+Drink
Tags: Corkscrew
Grubsheddingnew
As a noun, "Grubshed" describes the geographical area whence your food originates, and the trail it follows to your table. As a verb, it conveys caring, almost to the point of obsession, about where your food comes from.
Missoula Independent |
Ari LeVaux |
11-17-2005 |
Food+Drink
A Culinary Remembrance of New Orleansnew
CL's food critic remembers gorging in New Orleans seven weeks before Hurricane Katrina, then attends a meeting to find out from N.O. residents what the future may hold for the city's unique culinary culture.
Creative Loafing (Atlanta) |
Bill Addison |
11-17-2005 |
Food+Drink
You Slaw Menew
When thinly sliced, brussels sprouts cook quickly and easily marry with other flavors and textures.
Creative Loafing (Atlanta) |
Kim O'Donnel |
11-17-2005 |
Food+Drink
Tags: Kitchen Witch
Gluttony and Grapes Go Togethernew
The holiday is the pinnacle of gluttony, a food bacchanal, an excuse to eat 20 pounds of bird. And a fabulous excuse to open bottle after bottle of wine.
Creative Loafing (Atlanta) |
Taylor Eason |
11-17-2005 |
Food+Drink
Tags: Corkscrew
Hail to the Chefnew
Parker Bosley became Cleveland's most celebrated gourmet chef by refusing to kowtow.
Cleveland Scene |
Rebecca Meiser |
11-17-2005 |
Food+Drink
Tags: American Bistro, Zagat
Merchant's Hype for His 'Chemical-Free' Wine Irks Rivalsnew
Professionals in the Dallas wine trade claim that Tony's Wine Warehouse and Gourmet Restaurant makes dubious health claims for its wines, sullying the whole industry.
Dallas Observer |
Mark Stuertz |
11-14-2005 |
Food+Drink
Buffet Killer. Qu'est-Ce Que C'est?new
Las Vegas has the reputation for buffets, but Springfield, Ill., delivers, with more than a dozen restaurants that offer the chance to eat yourself to death.
Illinois Times |
Bruce Rushton |
11-11-2005 |
Food+Drink
Potluck Dinners in the Parknew
Taco Soup may be just the perfect dish to bring to the next potluck dinner at the RV park.
Jackson Free Press |
Lynette Hanson |
11-10-2005 |
Food+Drink
A Yam By Any Other Namenew
Ever wonder why sweet potatoes are sweet? Why they’re known sometimes as yams? Lynette Hanson puts your curiosity to rest.
Jackson Free Press |
Lynette Hanson |
11-10-2005 |
Food+Drink
Give Veg Heads a Treat on T-Daynew
A way toward achieving mixed-company feasting bliss is to make a veggie dish that feels like a star, not supporting cast. Consider this lasagna, with a few seasonal twists.
Creative Loafing (Atlanta) |
Kim O'Donnel |
11-10-2005 |
Food+Drink
Tags: Kitchen Witch
