Archive for April, 2010
Wines and Veganism
by TJ Davis on April 28th, 2010 | Wine
It may come as a surprise to some people that not all wines can be consumed by vegetarians and vegans. After all, they are made with just grapes and other fruit, and yeast, right? Well, yes and no. Even though wines do not physically contain animal products, many wineries use proteins like gelatins, isinglass (fish bladder) or egg whites in their fining process. Fining refers to clarifying the wine so that no solid particles remain in the finished product. So, while these fining agents are filtered out and not actually an ingredient of the wine, the mere fact that
Beer Review: Coopers, Sparkling Ale
by J Frazzetta on April 26th, 2010 | Beer
Bottle/Tap: Bottle
I’ve been lied to. For years I’ve been told that Fosters is Australian for beer. I hate to be the bearer of bad news, but I checked out an Australian dictionary (no such thing) and as it turns out: Fosters is not Australian for anything but Fosters. Beer has the same definition in their dictionary as it does in ours: liquid perfection in a glass. Even if Fosters did translate to beer, I would petition to have Coopers changed to the new definition.
I swung by a new beer spot a few weeks back, and I grabbed a bottle
I’ve been lied to. For years I’ve been told that Fosters is Australian for beer. I hate to be the bearer of bad news, but I checked out an Australian dictionary (no such thing) and as it turns out: Fosters is not Australian for anything but Fosters. Beer has the same definition in their dictionary as it does in ours: liquid perfection in a glass. Even if Fosters did translate to beer, I would petition to have Coopers changed to the new definition.
I swung by a new beer spot a few weeks back, and I grabbed a bottle
Vineyard Revival
by TJ Davis on April 22nd, 2010 | Wine
Thirty years ago, the word ‘wine’ in the United States was synonymous with California. Indeed, that state has been producing exceptional wines since the late eighteenth century, but recently another state has seen a revival in its own wine industry. New Mexico boasts the very first known vineyard in what is now the United States. In 1629, two monks brought cuttings from Spain to the Piro pueblo at Senecu, south of Socorro, New Mexico. These vines produced a fruit commonly known as the “mission grape”, which is likely a variety of the Monica grape of Spain. Wine production began at
Moat Mountain Smokehouse and Brewery, North Conway, NH
by J Frazzetta on April 19th, 2010 | Beer, Restaurant Review
Some people go on a weekend trip to forget about work. Not me. Whenever I travel, I always have my eyes open for local brewers or beers that you can’t find in high distribution. As long as I can find a local winery in the area, I usually can bribe my travel companion to check out a brewery; you have to keep everyone happy.
On this trip north we were recommended to scout out Moat Mountain for their beer selection. After a day of walking around the outlets and Main Street, it was time to unwind with a beer and
On this trip north we were recommended to scout out Moat Mountain for their beer selection. After a day of walking around the outlets and Main Street, it was time to unwind with a beer and
Spring Cucumber Martini
by Michele on April 16th, 2010 | Cocktails, Martinis
My husband and I have our own preferences when making or ordering cocktails. I prefer my drinks to be light and fruity. He likes drinks that either are classics, like a dry martini, or savory, such as a dirty martini. When I saw this recipe for a cucumber martini, I knew it would be a hit with him. Between the simplicity of a vodka martini and the infusion of mint and cucumber, it practically was a drink created for him.
I am pleased to thank Chef Patricia Williams (of Smoke Jazz & Supper Club) for sharing this recipe with
I am pleased to thank Chef Patricia Williams (of Smoke Jazz & Supper Club) for sharing this recipe with
