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Sakê “old school.” For a new take, combine it with sangria. Photo courtesy Tedorigawa Brewing Company. Saké and sangria are currently hot beverage trends. What if you combined them? Make saké sangria for a party, barbecue or an afternoon break. This recipe is courtesy of Riingo, a Japanese fusion restaurant in New York City.…
Continue reading “TIP OF THE DAY: Saké Sangria & Infused Saké”
Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home. Chives are the smallest member of the onion family. The part used for culinary dishes is the thin, hollow, tubular leaves that resemble large…
Continue reading “RECIPE: “Deconstructed” Spring Roll Salad”
Caliza Syrah will be at the Grand Tasting. Photo courtesy CalizaWinery.com. Are you a lover of Rhone wines? How about Rhones from the U.S.A.? California wineries have found great success planting Syrah, Viognier and other classic Rhone grapes. The Rhone Rangers will convene in San Francisco on March 27th and 28th for the thirteenth consecutive…
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We taste plenty of caramels; fewer than a dozen brands have qualified as worth our attention. Indulge Caramels, an artisan endeavor in Portland, Oregon, has made a specialty of flavored caramels—currently nine varieties plus a chocolate-dipped option for every flavor. They’re worth taking note of, and are so affordable that they can be enjoyed as…
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Peanut butter cake with malted PB ice cream….and some caramelized peanuts, candied bacon and white beer foam. You can do it! Photo courtesy PB&+Co. If you love peanut butter, enjoy it in more than sandwiches, satay and PB cookies. Challenge culinary school students to create gourmet desserts with it. That’s what Peanut Butter & Company…
Continue reading “TIP OF THE DAY: Peanut Butter Makes Great Desserts”
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