This Father's Day why not surprise dad with a premium, limited-edition bottle of whiskey by Canadian Club ($200)? In celebration of their 150th anniversary, Canadian Club has released a 30-year reserve whiskey in a special collector's bottle. I was lucky enough to get a bottle and was wonderfully surprised by the smooth, rich tasting spirit. It has a smoky nose with hints of honey, vanilla, and caramel on the tongue. Unlike other whiskeys, there is no biting aftertaste: the finish is lush and subtly spicy. This whiskey is very easy to drink and although I enjoyed it after dinner on the rocks, it would make a lovely Manhattan. Since my dad is a whiskey drinker, I plan on sharing the bottle with him. Do you drink whiskey? What's your favorite label?
Posts for June 10th 2009
After months of debate over legislation that would allow European Rosé wine to be made from the mixing of red and white wines, the European Union commission has dropped its plans to vote this month on the proposed change.
Rosé is traditionally produced by leaving the skins of red wine grapes in along with the grape juice for several hours to create a rose color. The proposal, however, would have allowed European winemakers to blend red and white wine and label it Rosé — a technique used by certain producers outside of Europe. In May, the measure's opponents, which included France, Italy, Greece, and numerous European wine producers, led the fight for a veto on the legislation.
In response to the heated objections, the commission rescinded its plans to vote on allowing blended Rosés. "It's become clear over recent weeks that a majority in our wine sector believe that ending the ban on blending could undermine the image of traditional Rosé," said European agricultural commissioner Mariann Fischer Boel. I'm pleasantly surprised to hear that the commission chose to preserve the time-honored tradition of rosé winemaking over commercial growth. Would you have cared if European Rosés were a mix of red and white wines?
How do I love beets? Let me count the ways. They are ridiculously easy to roast, they add a surprising and novel texture to Summer salads, and they have an exotic flavor that pairs well with Mediterranean food. Plus, right now, they are in season and especially divine.
Inspired by a salad I recently ordered at a restaurant, I wanted to capture the graceful contrast of buttery avocado, silky beets, and sweet toasted almonds. As condiments, I used only spreadable goat cheese and vinaigrette, which I tossed with the almonds and mixed greens. The bread I bought at my farmers market was perfect: California "black bread" that tastes like sweet pumpernickel. To make your own sophisticated beet sandwich, read more
- Five fishery experts weigh in on the difficulty of making sustainable seafood choices. — New York Times
- The newest trend to hit Southern California: an underground punk catering movement. — Los Angeles Times
- With a few fermentation basics, you can preserve your own vegetables at home. — San Francisco Chronicle
- Get a whiff of the test questions that master sommelier candidates must answer. — Chicago Tribune
- Thirteen cheeses virtually designed for Summer in mind. — Washington Post
- The season's fresh apricots would figure nicely in a buttery almond tart. — Boston Globe
- With official websites, famous wine regions around the world are making it easier than ever to plan visits. — Wall Street Journal
No meal inspired by the farmers market is complete without a juicy fruit dessert. Since strawberries are at their peak now, take advantage of their natural sweetness and incorporate them into a light treat.
The recipe shown here is an updated version of strawberry shortcake. A quick, lemony shortbread stands in for the traditional biscuit, while a fluffy ricotta cheese replaces the heavy whipping cream. This dessert is a welcome conclusion to any backyard dinner, so check out the recipe and read more
Starbucks recently lowered some prices on its drink menu, but now the chain is making headlines for just the opposite — double-charging customers for their purchases. On Friday, May 22, and half of Saturday, May 23, the coffee chain unknowingly double-charged a million customers in 7,000 stores for their debit and credit card purchases. Starbucks explained that most of its customers never noticed the "settlement processing error" — although consumers' receipts indicated the correct amount had been deducted, later twice that figure was taken out of the buyers' accounts when stores settled the transactions at the end of the day.
Starbucks is hoping to reassure its patrons that the problem has been resolved. "As soon as we noticed the error, we had it fixed right away," a spokesperson for the company said. If you're concerned you were affected by this error, Starbucks is recommending that you contact its customer service department. Since I visit Starbucks daily, I'm checking my bank statement to make sure I wasn't charged double. Were you affected by this? Are you surprised that an error of this scale could occur within a company as large as Starbucks?
When I chatted weddings with Gail Simmons a couple of weeks ago, she shared her tips for hosting an eco-friendly big day and let me know her wedding pet peeves. "When the wedding doesn't reflect the personality of the couple, that really bugs me." Also on her list: a menu that lacks creativity, and dessert buffets. "Twenty-foot-long tables covered in cakes and desserts — it's so wasteful, people take one slice and don't really need or want more than that."
I agree with Gail to an extent, I've never been a fan of buffets — but not because they're wasteful, because they promote overeating! My biggest pet peeve at a wedding reception, however, is a bad Champagne toast. Oh and running out of alcohol is a big no-no.
How about you? Now's your chance to get them off your chest: what are your wedding pet peeves?
While purchasing a store-made pasta sauce is incredibly convenient, you'd be surprised how easy it is to throw together a delectable homemade tomato sauce. This recipe combines fresh tomatoes with their sun-dried counterpart. The sauce base is water, but it's flavored with garlic, herbs, and vinegar before being tossed with quick-cooking orzo and seared chicken.
To give your family a whole new take on rustic Italian cuisine, serve them this meal! Get the recipe and read more
A Piti-What? A PitiCure! Stubble, red bumps, nicks, and scratches — these are just a few of the things that stand between women and Summer-ready underarms. No need to panic! Just in time for warm weather, Dove is introducing a new at-home beauty treatment to help care for your underarms — The PitiCure™.