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The trip started on the rough side of a summery Saturday morning. A beer geek and a wine snob snort down some coffee and hit the road to the Jersey shore. And because this was important, very important, they brought a photographer with them to record the day.
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The ultimate crustacean paired with an array of beers and wines.
Ah yes, Lobstergeddon: my favorite faux-holiday of the year. It is a barbaric tradition at my house, full of hot buttered brutality and plastic-bibbed villainy. Much like it the Vietnam War, however, it began with arguably noble intentions. Chopping a lobster in half in one swift swing of a butcher knife sounds wicked, but is the humane way to harvest these sea creatures: being boiled alive is a much worse fate. It also makes for a great party.
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Corked & Forked author Keith Wallace seeks out the best pairings for scrapple.
I was hunting for scrapple in a sleepy Appalachian hill town.
I did not come here by accident. For years, one of my old chef buddies had been bragging about a spot so old and far away that not even Yelp knew of its existence. The Grillbillly, as he is known, described the town as a mythical place of sweet old country grandmothers; and he swore they served a scrapple that transcends all other porcine dishes known to mankind.
