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In defence of Drinking alone at a bar
If, for some reason, you’d like to have this blog post read to you instead of reading it, you can listen to Episode 76 of the Beer and Bullshit podcast, below. Drinking alone at a bar is much maligned in fiction. The clichéd trope usually features our hero, beaten down by the world, having … Continue reading In defence of Drinking alone at a bar →
by Ben21 viewsbeerbarbarscraft-beerfoodrestaurants - news
All you need to know about MIA, Italian Kombucha
Welcome to the fresh world of Kombucha, the fermented beverage that blends ancient tradition and modernity in a sip. Originating from the Far East, Kombucha is a mix of microbes auras, deep warm tea notes, intriguing flavors, and acidity that has captured the hearts of fermented beverage enthusiasts worldwide. It has also gained popularity among those … Continue reading All you need to know about MIA, Italian Kombucha
by monica34 viewsalefoodinterview-beer-talkitalian-hops-companykombuchamarket - news
A Harmony of Flavors at Beaujolais Blanc Sip & Symphony Event
Beaujolais Blanc Sip & Symphony was an incredible event that took place on November 16, 2023, in the heart of London at the exclusive Water House Project restaurant, drawing together wine connoisseurs and music lovers to celebrate the art of Beaujolais Blanc. A Delightful Lunch of Wine, Food, and Music Pairing The lunch of wine,... View Article The post A Harmony of Flavors at Beaujolais Blanc Sip & Symphony Event appeared first on Winerist Magazine .
by Johanna19 viewsask-wineristfood-and-winelondonlondon-restaurantsbest-winesfood - news
Brew Files – 155 – The Edible Fungi
The Brew Is Out There! Yeast isn’t the only fungi out there making wonderfully edible products. Drew talks with Jesse Bussard about how she went from malt to growing mushrooms and how you can too! Links: Suppliers https://northspore.com/ https://www.fieldforest.net/ https://www.midwestgrowkits.com/ … Continue reading →
by Experimental-Brewing26 viewsbrew-filespodcastfoodfungimushrooms - news
The Art of Wine & Culinary Excellency
Experience the Art of Wine and Culinary Excellency at Merois by Wolfgang Puck Nestled in the heart of West Hollywood, Merois by Wolfgang Puck is a culinary gem that combines artful cuisine, a vibrant ambiance, and a curated selection of wines. You can find Merois on Sunset Boulevard, aptly named for the sweeping city views... View Article The post The Art of Wine & Culinary Excellency appeared first on Winerist Magazine .
by Tristyn21 viewsfoodfood-and-wineinspirationtravelwine - news
Indulge in Luxury & Sip in Style
Escape to a world of opulence and tranquility located in the breathtaking landscapes of Palm Desert, California at the JW Marriott Desert Springs Resort & Spa. This luxury destination offers an unparalleled experience of relaxation and premier class service. This is a haven for travellers seeking an unforgettable retreat surrounded by stunning Mediterranean style architecture,... View Article The post Indulge in Luxury & Sip in Style appeared first on Winerist Magazine .
by Tristyn20 viewsfood-and-winelifestylepresswine-hotelswine-travelfood - news
La Dame de Luca is Moldova’s most promising pastry chef
Could La Dame de Luca be Moldova’s most promising pastry chef? I met Marina Luca for the first time online; on Instagram as it is most of these days. She somehow went viral, overnight and suddenly, the entire Moldovan community was speaking of her creations. It was her wit, her honesty and independence that lured... View Article The post La Dame de Luca is Moldova’s most promising pastry chef appeared first on Winerist Magazine .
by Winerist21 viewsask-wineristcookingfoodfine-diningmoldovapastry-chef - news
Vineyards with al Fresco Dining
Come summer, the British do their best to recreate that classic holiday feeling by eating outdoors – perhaps more this year than ever before. And what could be a better option than one of our glorious vineyards, surrounded by rolling hills and leafy vines? We’ll take a look at some vineyards where you can dine...
by Wine Cellar Door Editorial19 viewseditorialal-frescofood - news
UK Vineyards with Alfresco Dining: Picnics, Terraces & Outdoor Eating
Come the warmer months, there’s nothing quite like eating outside, and few places do it better than a UK vineyard. Picnic baskets in the rows, wine gardens with chalk-soil views, terraces facing the South Downs, summer wine bars, alfresco BBQs in the vines: this is a guide to the best UK vineyards for outdoor dining, […]
by Wine Cellar Door Editorial19 viewseditorialal-frescofood - news
Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights
Eskimos have 50 words for snow, but the French encapsulate a lot of what makes winter awesome in one hyphenate: après-ski. The French term for “after-skiing,” it’s what elevates any ski trip beyond a mere day on the slopes. The phrase emerged in the 1950s to describe the festivities that ensue when the chair lifts close. This post-skiing, extended happy hour features plenty of alcohol and the eating that comes with it. The article Japan’s Après-Ski Scene Has Rare Whisky, Raucous Pubs, and Epic Bragging Rights appeared first on VinePair .
by Erik Trinidad12 viewsreading-about-drinkingbeerfoodjapansakeski - news
Americans Love Pairing Sake With Sushi, But It’s a Big Mistake
Sake is having a moment in the U.S. We are currently Japan’s largest export market for its traditional rice beverage, sipping nearly 5,000 kiloliters per year. Small wine shops sell unfiltered nigori sake alongside hipster varietal wines. Restaurants like Oberlin in Providence, R.I., Catbird Seat in Nashville, and Banyan in Boston, pair sake by the glass with everything from tacos to Buffalo chicken to red-sauced pasta. The article Americans Love Pairing Sake With Sushi, But It’s a Big Mistake appeared first on VinePair .
by Courtney Schiessl22 viewsreading-about-drinkingfoodjapanpairingrestaurantssake - news
Sake Is Emerging From the Shadow of the Sushi Bar
For years Americans only knew sake in cheaply mass-produced iterations. We dropped shots of it into pints of Kirin, screaming “sake bomb!” to no one in particular; or sipped hot, boozy versions in strip-mall sushi joints. The latter comprised my introduction to the category. As a college undergraduate I went to dinner with a roommate’s very generous parents to a very terrible sushi counter in Worcester, Massachusetts. The article Sake Is Emerging From the Shadow of the Sushi Bar appeared first on VinePair .
by Emily Saladino22 viewsreading-about-drinkingfoodjapanpairingrestaurantssake