The wonderful world of gourmet craft bacon.
By Michael Ryan Lawrence Read more…
Not Beer
For the Love of Hog
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Reinventing Gas Station Food
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When it comes to food culture, there are always the hottest trends. Over the last few years it’s hard to forget America’s obsession with the likes of cupcakes, bacon, and classic cocktails. Each of these and even methods of selling them (such as food trucks), grew to unexpected levels of desire among the foodie masses.
Beer Cocktails
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Whenever the term “beer cocktail” gets bounced around, usually there is vivid blue-collar imagery of a Mimosa-filled champagne flute bubbling over with High Life or the revered frozen margarita delicately topped with Tecate. In The Oxford Companion to Beer, David Wondrich rather astutely notes, “Beer features prominently in what may be called ‘folk mixology:’ mixology that takes places in the field, without the mediation of a trained bartender.” He is undoubtedly describing the silly concoctions that are slapped together at tailgates and dive bars and saturate the mainstream perception of beer drinks. Don’t be fooled, these “classic” recipes are not representative of the direction we’re marching today. We’ll dig into a more progressive and crafty analysis of this trend.
A Beer and a Baker
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Beer. Cupcake. It’s an unlikely pair, a pair so unconventional that Lexi Malmros’s customers ask, “What is IN a beer cupcake?” Elementary, my dear. And, while the hardest part is selling a newbie on the name, the easiest seems to be selling the second cake. “I’ve never had anyone tell me they didn’t like them once they tried them, but it’s the getting them to try that’s difficult,” she admits.
Bending Flavors
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The Bent Spoon adds something extra to its frozen treats.
Gabrielle Carbone and Matthew Errico want to remind you that New Jersey is the Garden State. Their families believed that homegrown foods led to the best meals, so they applied that logic to a larger scale with the Bent Spoon, an “artisan ice cream and good ingredient bakery.” Its good ingredients are purchased from New Jersey and Pennsylvania farms, schools, grocers, breweries, and other small businesses. This interaction between local vendors, their bakery, and customers yields great treats and spreads community awareness and sustainability.
Needs More Bacon!
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Putting everyone’s favorite food into dessert.
When Melissa Torre started up her business back in 2006, it was to satisfy her desire for more bacon dishes at dessert.
From Past to Present
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Art in the Age’s newest spirit gives an historical recipe a modern twist.
As far as local collective Art in the Age (AitA) of Mechanical Reproduction is concerned, 1771 was a very good year. Just outside Philadelphia, famed botanist and horticulturist John Bartram received America’s first rhubarb seeds from Ben Franklin. Bartram put those very seeds to tasty use in a garden tea recipe which included beets, carrots and lemons, amongst a bevy of other ingredients.
Artisanal Beer Jellies
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Handcrafted with the same passion & appreciation as your favorite craft beer.
The great Yogi Berra once said, “When you meet a fork in the road, take it.” For Bucks County native Bill Hock, that fork represented jellies – wine and beer jellies to be exact.
With over 15 years of experience in the spirits and beer industry, Bill found his true calling in artisanal jellies. This calling, Bill says, came to him as a “harmonious hum, repeating the chorus line, ‘Wine Jellies.’ Backed by his mother’s produce store and bakery, Main Street Produce in Littleton, NC, where she had been canning jellies, jams, preserves, salsas and “just about anything that could be pickled”all of her life, Bill established The Fermented Gourmet. Read more…
A Little Sip, A Little Smoke
(2 votes, average: 5.00 out of 5) Loading ...August/September 2011 | Uncategorized
Indulge in an IPA’s perfect match; the HOPZ™ Craft Beer Cigar.
While food may be one of the best complements to craft beer, there is nothing like indulging in your favorite libation while smoking a finely made cigar. There are certain beer characteristics that pair perfectly with the smokey, rich taste of a cigar that allows the combination to play off one another, resulting in an exciting overload of the senses. Read more…
