Brick and mortar going to be a reality! Having cultivated many friends and contacts throughout the years I became good friends with a guy I met on Twitter. We were tweeting about craft beer and agreed there is loads of commercially-produced swill on the market. You know the crap!! Well it turns out this guy… Continue reading Bent Kettle Tap Room a Reality….
Tristan Stephenson is the author of The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail. How you’re really making decisions when you go to a restaurant. A large part of the pleasure derived from browsing a restaurant’s menu, or selecting a wine, can be attributed to the sense of freedom provided by… Continue reading The psychology of the dinner menu….
More than half of all chefs say they have found customers making out — at least making out, if you catch my drift — in their restaurant restrooms. This fact, which fascinates me far more than it really should, comes to us courtesy of the Food Network magazine. In a 2009 story that has recently… Continue reading 25 things chefs won’t tell you! Even you foodie troglodytes….
The two most noteworthy trends in for 2016 have nothing to do with food; Big disrupters are a revolution in high-speed food delivery to homes and offices and a national conversation regarding tipping and pay disparities – Cleansing menus of additives won’t be enough – Why there’s a new obsession with fried chicken, plus 24… Continue reading Hottest trends for followers and not leaders….
This blogger has produced, hosted, written, sold ad space, booked talent and secured sponsorships for many TV cooking shows and segments for nearly 20 years. I know the ins and outs on how it works and the content you see! The networks all have budgets per show. Most of the cooking shows you see on… Continue reading TV food shows, best this, greatest that….
It’s no secret that eating too much sugar can cause you to gain weight, leading to diabetes and a slew of un-fun health problems. Now, the FDA is recommending Americans limit their daily added-sugar intake to just 12.5 teaspoons (or 50 grams) a day. While this number may initially seem high, it is easier to… Continue reading Hidden sugars are everywhere!
By Kelly Magyarics What makes a spirit smoky, and how does that affect a spirit’s character? Those were the two main questions posed by moderators Dave Broom and Ryan Chetiyawardana at “For Peat’s Sake: A Study of Smoke,” a seminar held at New Orleans’ Hotel Monteleone during the annual Tales of the Cocktail in July.… Continue reading For Peat’s Sake, Smoky Libations….