THE NIBBLE » Travel

TRENDS: Can The Beer?

Nibble Editors — Mon, 12 Oct 2009 11:00:13 +0000

Buckbean Beer, a Nevada craft brewer, uses
cans for its Black Noddy Logger and Orange
Blossom Ale. Photo courtesy of Buckbean
Beer.

Is canned beer making a comeback among those who enjoy the finest? More craft brewers are turning to canning their brews. In the past, canning lines weren’t made small enough to handle small craft beer lines, so brewers had to use glass; glass became associated with quality beer.

While canned beer comprises a fraction of craft brews, some companies have started canning their beer exclusively, for environmental reasons as well as for consumer convenience:

Cans are more easily recyclable than glass.

Cans don’t have to be washed when they arrive at the brewery, thereby saving water.

A delivery truck can only be stacked 2/3 full with bottles but can be filled 100% with cans, thereby saving on fuel expended.

Cans are lighter and don’t break: They’re safer and easier to transport.

Cans are better for storage: Light and air affect the quality of the beer (and all food products—including wine, olive oil, and spices). Clear beer bottles expose the beer to light; it’s possible for air to seep through caps and for carbonation to get out.

(Although note that beer should be drunk fresh and not stored longer than six months, so this should be a theoretical argument. Resist the temptation to buy more beer than you need in any given month.)

On October 23rd a competition of canned craft beers, CANFEST, will be held in Reno, Nevada. Beer seminars, beer and food pairings, tastings of the competing beers and a forum of brewers are planned; celebrities from the beer world will judge the beers. A sample of the entrants includes Big Sky Brewing Company, Buckbean Brewing Company, Maui Brewing Company, New Belgium Brewing Company, Oskar Blues, Rochester Mills Brewing Company, Surly Brewing Company, Ukiah Brewing Company and Uncommon Brewers. Ticket prices are $35 and room packages will be available. For more information, email Constance Aguilar, constance@abbipr.com or call 1.775.323.2977.

Learn about the different types of beer in our Beer Glossary.

Find recipes, food-and-beer pairing tips, beer reviews and more in our Beer Section.

GOURMET TRAVEL: Oregon Truffle Festival

Nibble Editors — Wed, 09 Sep 2009 11:32:36 +0000

You don’t have to travel to France for a truffle fix. Just head to Eugene, Oregon for the fifth annual Oregon Truffle Festival this January. You’ll be able to join in on the truffle hunting, cooking demonstrations and, best of all, dining on fabulous truffle dishes. Mark your calendar for the weekend of January 29 through January 31, 2010. Consider it a late holiday gift or an early Valentine’s celebration—but do consider it!

This will be the fifth Oregon assembly of truffle enthusiasts, truffle hunters, truffle growers and the chefs who make magic of it all. Imagine three days of tastings, tours and workshops that celebrate Oregon’s prized native fungus: black, white and brown truffles. The only truffle festival in North America, it will also feature experts from France, who will bring some of their famed French truffles to share.

Is it just coincidence that Oregon truffles pair perfectly with Oregon’s fine wines? You’ll have to go to the festival and develop your own informed opinion. For information and tickets, visit OregonTruffleFestival.com. And please, take us with you!

The interior, or glebe, of a beautiful brown
Oregon truffle. Photo courtesy of Oregon Truffle Festival.

Learn all about truffles, and see more fabulous photos in our Truffle Glossary.

Gourmet Getaway: American Wine & Food Festival ~ Los Angeles

admin — Fri, 17 Jul 2009 11:01:35 +0000

During the weekend of October 2nd-4th, the 27th American Wine & Food Festival is serving up a world-class culinary celebration, benefiting Los Angeles Chapters of Meals On Wheels.

The weekend kicks off at 7 p.m. on Friday, October 2nd, with an intimate party where philanthropists and foodies mingle over chic eats and innovative libations.

On Saturday, October 3rd from 5-11 p.m., there’s a Wolfgang Puck VIP Cooking Demo, followed by a gala on the Universal Studios Back Lot: an unrivaled epicurean feast prepared by world-renowned chefs, with live bands and a luxurious silent auction.

On Sunday October 4th, at 6 p.m., there’s a Chef’s Grand Tasting and live auction at Spago Beverly Hills. Celebrity chefs Thomas Keller of Bouchon, Dean Fearing of Fearing’s at The Ritz-Carlton in Dallas, Jereme Leung of Jereme Leung Creative Concepts, Nobu Matsuhisa of Matsuhisa & Ubon and Gina DePalma of Ristorante Babbo will each prepare one course.

The Saturday evening event at the Universal Studios Back Lot.

According to a colleague who attends each year, even for $350 a ticket, the Saturday night event is one of the best foodie deals you can find: more than 50 of the best chefs in America personally serving their favorite dishes as top wineries pour fine wines, all in the fabulous ambiance of the Universal Studios back lot. You can read the full list of marquee names on the website, but a sampling of participating chefs includes Tom Colicchio, Larry Forgione, Ilan Hall, Thomas Keller, Nobu Matsushisa, Mark Miller, Mark Peel, Stephen Pyles, Lidya Shire, Joachim Splichal, Jonathan Waxman, Alan Wong and Sherry Yard. For information and tickets, visit http://www.awff.org.

GOURMET GETAWAY: WhiskyFest, San Francisco

Editorial Assistant — Fri, 17 Jul 2009 11:00:51 +0000

Whisky “on the rocks.” Photo courtesy of Tullamore Dew.

Where can you find more than 200 of the world’s rarest and most expensive whiskies in one place? At America’s largest whisky celebration, WhiskyFest, taking place for its third year in San Francisco on October 16th. Attendees can not only sample the revered spirit, but can learn how to identify, sniff, swill and taste it, see how its made, and discover everything else about whisky, through speakers and seminars and from leading industry experts, master blenders and distillery managers.

“It gives whisky enthusiasts the chance to taste some incredibly rare whiskies and meet the makers behind the barrels,” says John Hansell, Publisher of Malt Advocate magazine, which sponsors the event. The whisky celebration doesn’t start with the festival; the week leading up to it will feature events related to the spirit and promotions at popular nightspots, restaurants and bars.

For more information on ticket sales or event information, visit WhiskyFest.com.

Check out our Whisky Glossary.

Peruse a selection of delicious whisky cocktail recipes.

You may notice the different spelling of “whisky” versus “whiskey.” In Ireland and the United States, the word “whiskey” is spelled with an “e.” The British, Scots and Canadians use “whisky.” Etymologists don’t know why. The best explanation is that the Irish had whiskey first, and when the Scots started to make it, they left out the “e” to point out the difference between their spirit and Irish whiskey.

GOURMET TRAVEL: Oceania Cruises For Foodies

admin — Sat, 27 Jun 2009 11:42:12 +0000

Sail the epicurean seas when the Marina debuts in 2010.

The Love Boat was the cruise ship for those seeking love (at least in the fictitious world of TV). If you’re looking for a great food experience, head for Oceania Cruises’ Marina, the new Regatta-class flagship, when it launches next year. You’ll be able to cook in the state-of-the-art Bon Appétit Culinary Center, receiving hands-on cooking instruction under the guidance of master chefs. Working at your own fully equipped work station, complete with an induction cook top, this is no passive, “watch the demo” from the audience, experience. It’s like going to culinary school, and is a first at sea.

The cooking curriculum, designed in part by Bon Appétit magazine, will cater to all levels, from beginners to master chefs, and will encompass all types of cuisines. Classes will range from 45 minutes to 3 hours, and will include shore tours to shop for ingredients at local markets.

If you don’t want to take daily cooking classes, a host of premium cruise activities is available to you (for example, artists-in-residence will teach fine arts in The Studio, a new enrichment center). Or, you can just eat. A ship for food lovers, the new Marina has 10 dining venues, in addition to elegant bars and lounges. Don’t worry—there’s a full-service spa and a spacious fitness center and outdoor swimming pool where you can burn off the calories.

If, like us, you can’t get enough Asian food, opt for the five-course tasting menu at Red Ginger, which will feature Thai, Japanese and Vietnamese cuisine (you can have sushi a la carte, or anything else from the ample menu). Other dining venues include restaurants well known to those who have sailed the cruise line’s other ships: Polo Grill, Toscana, Terrace Café, The Patio and the Grand Dining Room. There will also be a French bistro, Jacques (named in honor of the great chef Jacques Pépin, a consultant to the culinary program), and the Yacht Club for enlightening wine and food pairings. You can gather at Biscottos Coffee Bar for gourmet coffees and snacks.

The maiden voyage of Marina is in Winter 2010. You can register to receive Marina updates and become part of the Priority Reservation list. An epicurean cruise will make a memorable holiday gift for someone special.

GOURMET TRAVEL: Beaujolais Wine Tourist Route

admin — Thu, 18 Jun 2009 11:00:57 +0000

If you love a glass of red and aren’t limited to a stay-cation these days, Inter Beaujolais and Destination Beaujolais have developed the first-ever Beaujolais wine tourist route to help you explore France’s Beaujolais region. Discover the “real” Beaujolais—it bears little resemblance to the fresh juice that is Beaujolais Nouveau. You can even start your wine-cation in Burgundy, to the north; then pick up the Beaujolais route where the Burgundy wine route leaves off. Crossing through 36 villages, you can hit all the “must-see” destinations of Beaujolais: the 12 appellations including Beaujolais, Beaujolais-Villages and the 10 Cru.

Imagine yourself in Beaujeu, the historical capital of Beaujolais in the heart of the Beaujolais “crus” region. Traveling on to the village of Vaux-en-Beaujolais (a.k.a. Clochemerle), past the Romanesque cloisters of Salles-Arbuissonas and Villefranche-Sur-Saône—the economic capital of Beaujolais. Visit the “land of golden stones,” le Pays des Pierres Dorées, where you’ll find the village Oingt, which has been called the most beautiful village in France. Your Beaujolais tour ends in the gastronomic capital of Lyon—France’s second-largest metropolitan area, which is older than Paris, has more Roman ruins and a host of 1-, 2- and 3-star Michelin restaurants,including the 3-star Paul Bocuse.

Start at the top of Beaujolais and taste your way down to the restaurant capital of Lyons.

You can download a copy of the guidebook from www.beaujolais.com. Please, take us with you!

Read more about wine in THE NIBBLE’s Wine Section.

CONTEST: Win a Trip to Italy

Editorial Assistant — Fri, 01 May 2009 14:47:33 +0000

If you could travel to any city, any town, any coast or countryside in Italy, where would you go? How ever could you choose? Worry not, reader, and don’t wrack your brain. Barilla has devised an interactive online quiz to determine what region of Italy would be the perfect spot for your Italian getaway. And the ideal recommendation isn’t the only perk. Take the quiz and you’ll have a chance to win a trip to the destination that meets all your vacation wants and needs! Take the quiz.

And be sure to prepare for your trip with our Pasta Glossary.

Dine in Italy, on Barilla.

GOURMET TRAVEL: Visit Switzerland For The Cheese

Nibble Editors — Thu, 23 Apr 2009 21:25:43 +0000

Get a mooove on and visit me in Switzerland.

It’s a question we’ve all pondered upon biting into a perfectly sharp Parmigiano-Reggiano or spreading a fresh chèvre: How is the very existence of this magically varied product—cheese!—even possible? Famed NYC landmark Murray’s Cheese Shop wants to help you find the answers. This June, the shop’s director of education will lead an educational cheese expedition through Switzerland’s central region. Cross the Alps with with a small group of fellow turophiles to meet the cheese-makers—the families—behind a few of Murray’s favorite Swiss cheeses. Learn how the landscape shapes the region’s cheese-making tradition—and, ultimately, how culture contributes to the creation of the cheeses we love.

For more information on the tour, call 1.212.243.3289 ext. 12.

- Study up! Prepare to impress the cheese-makers by mastering THE NIBBLE’s Cheese Glossary.

- Think you know enough about Swiss cheeses? Test yourself.

- Fondue originated in the Swiss canton of Neuchâtel. To savor the tastes of Switzerland from home, try this classic recipe for Swiss Fondue.

GOURMET TRAVEL: Taste Of Vail, April 1 ~ 4

Editorial Assistant — Mon, 23 Mar 2009 21:19:38 +0000

You can eat all you want and then ski off the calories at the Taste of Vail Food & Wine Festival. Nonstop airfare is $200 from most cities, so pack your bags and your appetite and head for the hills (very high and majestic mountains) of Colorado. The festival, which takes place during the last weekend of ski season, kicks off with the 5th Annual Colorado Lamb Cook-Off in the heart of Vail Village—classic lamb chop dishes and exotic recipes prepared by Vail’s finest chefs, guest chefs and the Colorado Lamb Board, perfectly complemented with fine wines and beers. The festival continues with wine tastings, a mountaintop picnic (10,350 feet above sea level) and a Grand Tasting Dinner with breathtaking Rocky Mountain views. A full, four-day pass to the 19th Annual Taste of Vail is $600 and includes nine events plus all the morning cooking seminars. Find out more at www.tasteofvail.com—and send us a postcard!		The new meaning of “al fresco dining”: a picnic 10,350 feet above sea level, at scenic Eagle’s Nest on Vail Mountain.

GOURMET TRAVEL: Truffle Camp, January 2009

Editorial Assistant — Tue, 09 Dec 2008 14:30:36 +0000

Foodies with funds can give themselves a nice holiday gift: a 3-day trip to Truffle Camp with Chef Ken Frank, executive chef and owner of the Michelin-starred La Toque restaurant in Napa, California, who features a truffle menu at his restaurant. For three days, eight truffle fans will have the rare opportunity to immerse themselves in everything there is to know about the prized delicacy. Truffle Camp includes three days of dinners and luncheons—all with truffles and wine, of course, including a farewell breakfast of truffle omelets—side trips to a local farm and winery (with wine tasting), hands-on experience preparing truffle dishes with Chef Frank, plus lodging in the Westin Verasa Napa, the new resort where La Toque restaurant is located. You can attend camp from January 11-14, 2009 or January 18-21, 2009. Happy campers will need to fork over $2,900 per individual based on single occupancy or $4,800 per couple based on double occupancy. You’ll leave with a goodie bag and recipes to help create truffle specialties at home. For more information about the Truffle Camp, visit LaToque.com. Santa baby, just slip the tickets under the tree for me. Been an awful good girl!		Costlier than gold: the Périgord truffle of France and the white Alba truffle of the Piedmont, in Italy.
See photos of gorgeous truffles and learn all about these fungus “jewels” in our uber-informative article on truffles. Console yourself with the affordable wonder of D’Artagnan Truffle Butter. Check out D’Artagnan’s mousse of duck foie gras, packed with black truffle pieces and spiked with Sauternes. Nice for holiday entertaining (or gifts). Enjoy the affordable indulgence of Tsar Nicoulai’s Truffled Whitefish Caviar, American Caviar infused with truffle flavor. Make foie gras French toast with black truffles. Get Elizabeth Luard’s book about truffles.