We’re happy and hungover at Sixpoint and BeerAdvocate, and want to thank everyone who came out to our inaugural fundraiser event, Beer For Beasts, at the Bell House on Saturday. I had a fabulous time, and am eager to share a recipe for one beer I heard many compliments on… me and Robert’s Triphop Grapefruit IPA! But first, a quick recap of how the event went down:
photo by MHT What do figs, spice and everything malty and nice have to do with one another? They’re all ingredients of a specialty beer I helped brew this week, for Sixpoint and BeerAdvocate‘s Beer For Beasts festival. It’s an event we’ve been “brewing” up for a while, and the pieces are all coming together in the form of twenty-some unique, one-off beers that will be served for it. This is just one of those among the lineup, but an … Read More
Time to roll out the red cartons — strawberries are in season. And local strawberries, especially those from my CSA farm, are a real treat to start the summer off with. If it weren’t for these bursting-sweet nuggets of bright red, I’d never be able to make this shake half as good. No “five dollar shake” with milk and ice cream for me, please. This one’s just milk, fruit, basil and ice.
“Honey, I want to see where they make the lite cream cheese” is one of my favorite lines in that irresistibly silly Christopher Guest mockumentary, Best in Show. A wife says it to her husband after he suggests visiting “the place where they make the cream cheese” in Philadelphia. This is the way I feel about Christmas’ favorite drink. Mind you, I have nothing against the classic eggnog, in its rich, frothy, decadence. In fact, it wouldn’t be too far … Read More
When I began this blog a year and a half ago, I made it pretty clear from the get-go that while I shunned restaurant, take-out and sidewalk stand food, I’d never attempt to shun drinking in bars. That was beyond my comprehension. It still is, but as time goes on, you learn some new things. And one thing I learned recently is that drinking in — in someone’s kitchen, with a few friends and as little as three ingredients — … Read More
I had a lot of leads to mull over for my next recipe, dedicated to Hillary Clinton. As Angeline commented in my Obama Rolls post, Clinton’s favorite food is lamb. Slate recently delved deep into theory on Clinton’s food preferences, citing her dearness towards a Midwestern regional specialty called the Oliveburger, and her overuse of butter on popcorn. Then this week’s Intelligencer column in New York Magazine reported that Hillary eats hot peppers like jalapenos, habaneros and banana peppers “at … Read More
Two summers ago it was a bar on Columbia St., at the “edge of Cobble Hill,” called the B61 that I went to every spare happy hour I had and ordered a tall pint glass of bartender Jamie’s magnificent Bloody Marys. Two parts homemade Bloody Mary mix heavy on the horseradish, one part vodka, a splash of Guinness straight from the tap, spice seasoning on the rim of the glass, cracked black pepper at the bottom, three olives speared with … Read More