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Behold a big batch of new drink books, from drink recipes to cocktail culture to history and architecture. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

This blog post contains more information from Michael Mascha's book Fine Waters and website FineWaters.com. Previously I looked at How to Classify Bottled Waters and How to Properly Serve Bottle Water. Today we'll look at pairing water with food. You can read the full description of it on the FineWaters website. Basically, Mascha says you match the food or you contrast it, much like any other pairing. However, you're largely not pairing with flavor, you're pairing with texture. Mascha says 75 percent of the pairing importance should be about the mouthfeel of the water, as measured by the carbonation. Big... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Here are some random pictures and notes from my trip to Rome and the Amalfi Coast with Pallini Limoncello. Rome is a very, very crowded city, especially around tourist attractions. On our second day there we had a guide who was amazing and knew all the ways around the lines. That's the only way to do it. I had a gelato at San Crispino, supposedly the best in the world. I can't vouch for that, but my two flavors - whisky and honey- were delicious. The view from the King Victor Emmanual II memorial is great. (Look kids, it's the... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Two stories have popped up recently on the intersection between chefs and gin. Before: Roxor gin is made in Texas and was developed in part by Robert Del Grande, a James Beard-awarded chef with a PhD in biochemistry. The gin contains the usual juniper, corriander, orris, grains of paradise and citrus including grapefruit and lime; plus hibiscus, cocoa nibs, Texas pecans, and cinnamon. The chef developed the gin, and it is distilled to his specifications at San Luis Spirits in Dripping Spring, Texas. After: Chef Peter Smith of PS 7's in Washington DC uses the spent mash from gin distillation-... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In September 2010 I visited several sherry bodegas. Here are food pictures from the area. Food in the sherry region is all about seafood and Iberian ham, all served tapas-style. I think the meat eaters on my trip must have had ham ten different ways. (Langostinos.) (Mmm, gazpacho. I had tomatoes about 15 different ways.) (Two of the writers on our trip, sweaty and crazed, post-hamgasm.) (Eating outdoors in Jerez. This was before the 40 or so plates of tapas arrived. I focussed primarily on the sherry.) (Bull meat in the market.) (A nightclub near our hotel serves a San... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

The 2010 Michelin Guides to restaurants have just come out. I received copies of both the New York and San Francisco guides. New in both is a designation of "Notable Cocktail List" (also, Notable Sake List) along with the Notable Wine List designation already in the guides. Venues in San Francisco (I omitted the suburbs for this analysis) that received the notable cocktail list designation are: Alembic, Absinthe, Jardiniere, Nopa, Poleng Lounge, 1300 Fillmore, Yoshi's, Gitane, Slanted Door, Dosa Fillmore, Laiola, Spruce, Tipsy Pig, Beretta, Conduit, Range, Bix, Aziza, Ame, Chaya Brasserie, Heaven's Dog, Orson, and Zare at Fly Trap.... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.