Published December 18, 2013
No better time than the holidays to employ a what’s-old-is-new party trick like punch.
Published December 12, 2013
The historically European sipper is having an American rebirth and the sky is the limit.
Published November 13, 2013
Grilled, baked, fried, steamed, roasted, cubed in a casserole or simmered in a sauce.
Published October 28, 2013
This versatile spirit is making a new splash in bars across the nation.
Published October 01, 2013
October is National Apple month and it's time you knew your apples.
Published September 13, 2013
In the world of chocolate, the lines between dessert and dinner have blurred.
Published August 23, 2013
First up, you might be asking: What is a Harvey Wallbanger? Well, here you go.
Published July 22, 2013
The latest, coolest ingredient in culty cocktail culture may already be in your ‘fridge. Beer!
Published June 20, 2013
Wild Turkey, Jack Daniels, Jim Beam – these old, dependable names in the American whiskey world might make you think more about boilermakers than haut-courant bourbon, but think again. With the rising popularity of -- and seemingly unending thirst for -- American whiskey, drinkers are demanding more interesting pours from the high-end of the quality scale.
Although truth be told, finding a bad bourbon isn’t really such an easy thing to do -- and personal perception of a label might have more to do with one’s opinion of a whiskey than its actual quality. Why? Both Bourbon and Tennessee whiskey have to follow strict U.S. production laws. First of all, a little myth-busting: Bourbon need not be made in Bourbon County, or in the great state of Kentucky at all (although an important reason for the brunt of bourbon production being centrally located there has to do in large part with the quality of the limestone-rich water).
In 1964, the United States Congress designated bourbon as a distinctive American product and created Federal Standards of Identity, which include stipulations like the mash bill must include at least 51 percent corn, that it can be distilled to no more that 80 percent ABV and must be matured in new, charred white oak barrels (nope, you can’t reuse ‘em – but you can sell them to other whiskey or beer makers) for at least two of years. To be designated as Tennessee Whiskey, the parameters for bourbon-making must be followed, plus a final step of filtering the whiskey through sugar-maple charcoal.
But all that expense and time appears to be well worth it. Last year alone saw 17 million 9-liter cases of bourbon fly out the store door in the U.S., generating a whopping $2.2 billion in revenue for distillers, according to the Distilled Spirits Council of the United States. Not a bad day’s work at the still. And a lot of that appears to be focused on demand for the good stuff – single barrel projects or special releases and even a notable rise in demand for rye. So what’s new and coming to a glass near you?
Published June 07, 2013
Some of us are masters at open-flame cooking; and some of us… well, we just think we are. Either way, it’s never a bad idea to check in with the pros.
We caught up with Bruce Bozzi Jr., fourth-generation owner of the Palm restaurants and Jim Ginocchi, owner and creator of Coyote Outdoor Living, the Dallas-based crafter of cutting-edge grills (because who better than a Texan to tell you about open-flame cooking?). They gave us for some hot, flame-licked tips on how to make this Father’s Day the juiciest, meatiest, most delicious ever.
But before we get into the meaty nitty-gritty, let’s deal with the elephant on deck: gas v. charcoal. Both Ginocchi and Bozzi say it’s really a matter of personal preference. Both methods have their charms – the gas grill has ease of use and convenience; the charcoal grill offers unparalleled flavor.
“Gas is perceived as easier, but as the quality of charcoal grills improves, people are coming back to it. It offers a more smoky, barbecue-y type of taste,” says Ginocchi. “Charcoal is a little more high-maintenance, though – you have to tend to the coals and make sure they’re glowing. Gas is easier in terms of on and off.”
The conundrum led Ginocchi to invent a new type of grill from Coyote that came on the market this past March – a 50” hybrid, that offers a two-burner gas grill on one side, and a charcoal grill on the other.
“From a taste perspective, many people prefer the smokier, richer taste of charcoal, but it’s a personal preference,” offers Bozzi. “I grill on a gas grill because I like the consistency of temperature.”
Once you’ve decided how you cook your steak, here are some sure-fire tips to get your grills-gone-wild festivities in tip-top form: