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….
Story courtesy of the Bitchy Waiter…. As if we need to hear another excuse as to why some cheap asshole doesn’t want to leave a tip at a restaurant, we have been presented with a new reason. A server sent me a photo of a credit card card receipt and scrawled in the tip line… Continue reading The newest pathetic excuse for not leaving a tip….
From foraged food to hunted wild game, chefs continue to explore cooking by terroir. Far different from foraging, working with game meat requires a different set of rules. In fact, USDA regulations prohibit serving meat from a personal hunting expedition in restaurants. But sourcing wild game is getting easier. While truly hunted food can only… Continue reading The hunt for healthy dishes….
A fellow BBQ expert reveals the secrets of ordering procedure, lingo, and etiquette that will guide you in your quest for smoked-meat glory. This blogger agrees with these barbeque standards or so called rules…. Story courtesy of and written by Daniel Vaughn (@BBQSnob) who is the Barbecue Editor at Texas Monthly and author of The… Continue reading How to avoid looking like a newbie at a BBQ joint….
From this bloggers mixologist days Rob Roys, Manhattan and Dry Manhattan cocktails were very popular. They required either dry or sweet Vermouth. Extra dry Martini which is made from Gin or Extra dry Vodka Martini would use a minimal amount of dry Vermouth. Many times poured into a cocktail glass and then down the sink… Continue reading Vermouth – The Forgotten Booze in the Rack….
Last Thursday, chefs, industry trendsetters, and media representatives kicked off the day with a breakfast comprised in part of sardines and a boba tea cocktail. These out-of-the-box aperitifs started off a day filled with data-driven ideas executed by up-and-coming chefs at the inaugural Rich’s Trend to Table event in Rich Products Corporation’s cutting edge Innovation… Continue reading Rich’s Inaugural Trends to Table Event….
By Donald Burns, Foodable Industry Expert Times are changing, that’s for sure. You have to be pretty blind not to notice the changes affecting the industry — the rise of Chipotle Mexican Grill and the fast-casual model. The better burger model used in chains like Shake Shack and In-N-Out Burger. Customers today are focused on… Continue reading 7 Page 100 Item Menu Impresses Whom??