AltWeeklies Wire
Remix: The Champagne Cocktailnew
Instead of a bitters-soaked sugarcube, Florida's February strawberries add sweetness (and a lovely pale-pink tinge) to the wine. To balance the sugar with pucker, I pair the berries with balsamic vinegar – like many of the best couples, strawberries and balsamic may not seem to have much in common, but they bring out the best in each other.
Orlando Weekly |
Jessica Bryce Young |
03-14-2012 |
Food+Drink
Limoncello Remixednew
Limoncello is a sweet, fiery Italian lemon liqueur. Our Remixed version takes a few shortcuts and adds a surprise – pompelmo (grapefruit) instead of limon, for a more refreshing, bittersweet liqueur that’s perfect mixed with Campari, chilled, or over ice. Drink in moderation – it’s strong stuff.
Orlando Weekly |
Jessica Bryce Young |
03-14-2012 |
Food+Drink
Praise Cheesesnew
How California's North Bay became a cheesemaking mecca.
North Bay Bohemian |
Stett Holbrook |
03-14-2012 |
Food+Drink
San Antonio Chefs Working to Elevate Citynew
A bevy of prominent San Antonio chefs have formed a group to raise the level of the city's culinary notoriety.
San Antonio Current |
Lauren W. Madrid |
03-09-2012 |
Food+Drink
Tags: San Antonio Chefs
Semi-Cellaring Bordeauxnew
The big boys with super cellars and the bucks to fill them are likely to brag about their big Bordeaux, their Burgundies, and maybe even their Brunellos.
San Antonio Current |
Ron Bechtol |
03-09-2012 |
Food+Drink
Tags: wine
Infusion 101: Strawberry Basil Vodka and Mojitonew
Though most bars keep their recipes secret, bartender Stephany Gordon shared this infusion with us, and a drink you can make from it.
San Antonio Current |
Brandon R. Reynolds |
03-08-2012 |
Food+Drink
Are You Eating Sustainable Sushi?new
Do you know if you're eating sustainably sourced sushi?
Chico News & Review |
Meredith J. Graham |
03-08-2012 |
Food+Drink
Tags: Sushi, sustainable fish
Chilis, Sweet Corn, and Bacon at the Bottom of the Bottlenew
What bartenders are doing in their booze labs these days hearkens back to the classy-cocktails heyday when egg whites went into some zoot-suiter's Ramos Gin Fizz, as well as the wild innovation that made prison wine possible.
San Antonio Current |
Brandon R. Reynolds |
03-07-2012 |
Food+Drink
New Orleans Barbecuenew
The Crescent City's burgeoning barbecue scene.
Gambit |
Ian McNulty |
03-06-2012 |
Food+Drink
Tags: BBQ New Orleans
The Five Most Influential Cities in the Development of Mexican Food in the U.S.new
Settling once and for all what city helped define Mexican food in the United States more than any other. Unsurprisingly, it's a fight to the death between California and Texas.
OC Weekly |
Gustavo Arellano |
03-05-2012 |
Food+Drink
Pastured Eggs in San Antonionew
"Organic" conjures up images of healthy animals and grounds, but organic eggs are nothing more than birds fed organic feed and not given antibiotics or hormones.
San Antonio Current |
Liz Schau |
03-04-2012 |
Food+Drink
Tags: organic eggs
The Bourbon Boom is All About the Southnew
Food writer Warren Bobrow has a sure-fire trick for scoring face-time with even the most in-demand personalities at events like this week's Charleston Wine + Food Festival. His introductory e-mail begins: "I'm bringing a couple of bottles of Pappy down with me. Let's have a drink."
Charleston City Paper |
Robert Moss |
03-02-2012 |
Food+Drink
Tags: Bourbon
Where Hot Dogs Become Haute Dogsnew
Hot dogs get no respect. You can buy them for a dollar on the street. They look like phalluses. Nobody takes them seriously.
YES! Weekly |
Brian Clarey |
03-02-2012 |
Food+Drink
Tags: greensboro hot dog
Pushing the Beer Limitnew
Beer lovers in Mississippi are working to change laws that keep craft beer from thriving in the state.
Jackson Free Press |
R.L. Nave |
03-02-2012 |
Food+Drink
How to Navigate the Flavored Vodka Boomnew
In another sign of our complexifying times, vodka, whose virtue was once that it tasted like nothing, now tastes like everything.
San Antonio Current |
Brandon R. Reynolds |
02-29-2012 |
Food+Drink
Tags: Flavored vodka
