POPSUGAR Food Page 2

Appetizers Sep 08, 2009

Must Read: Sips & Apps

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour — a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled — is poised to make a comeback.

by partysugar

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour — a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled — is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.

Cocktails May 21, 2009

The Gourmet Drinks of SF Cocktail Week

Cocktail week has come and gone here in San Francisco, and while I enjoyed a class on house-made bar ingredients, the star of the celebration was the cocktail — or, I should say, cocktails!

by partysugar

Cocktail week has come and gone here in San Francisco, and while I enjoyed a class on house-made bar ingredients, the star of the celebration was the cocktail — or, I should say, cocktails! San Francisco's bartending scene is incredibly unique, not just because there is an emphasis on fresh, in-season products, homemade ingredients, and wild creativity, but because of the camaraderie. The bartenders don't keep their recipes and ideas a secret, they share them with each other, making for an atmosphere that is educational, thriving, and fabulous. Here is a look at some of the concoctions that were made for the event.

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Jeff Hollinger and Neyah White On House Made Cocktail Ingredients

Tips May 19, 2009

Learn How to Make Your Own Bar Ingredients

Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events.

by partysugar

Last week it was Cocktail Week here in San Francisco and I was lucky enough to attend a bunch of the events. The highlight was Thursday's bar school — a day of education. Since I'm an avid home mixologist, I checked out the House-Made Ingredients How-To taught by Jeff Hollinger, general manager at Absinthe, and Neyah White, bartender extraordinaire at Nopa.

In the drinks industry, both Jeff and Neyah are pioneers when it comes to creating bitters, cordials, tinctures, syrups, etc. The duo has made it its mission to bring back the craft of cocktail making one bottle of bitters at a time. To check out their tips for making bar ingredients at home and see a gallery of images from the class, read more

Cocktails May 14, 2009

Can You Identify These Classic Cocktails?

It's Cocktail Week here in San Francisco and after attending several of the events, I can't stop thinking about mojitos, mixology, and Manhattans.

by partysugar

It's Cocktail Week here in San Francisco and after attending several of the events, I can't stop thinking about mojitos, mixology, and Manhattans. Since many of you don't live in the city by the bay, I thought it would be cool for you get in on the fun by taking this classic cocktail quiz. I'll list the ingredients and you select the name of the drink. Disclaimer: you may find yourself craving a potent libation!

Tips May 11, 2009

Simple Tip: Before Juicing, Keep Citrus at Room Temperature

If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature.

by partysugar

If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing. Ironically enough, when a recipe calls for citrus zest it's best to use the fruit right out of the fridge.

Do you normally store your lemons, limes, and oranges on the counter or in the fridge?

Link Time Apr 21, 2009

Yummy Links: From Strawberries to Serving Pedestals

Learn how to properly cook with rhubarb and strawberries.

by partysugar

Learn how to properly cook with rhubarb and strawberries. — Epicurious
What makes a great bartender? — The Atlantic
One reviewer wonders: are newspaper restaurant critics becoming obsolete? — Serious Eats
Celebrate the Obama's 100th day in the White House with a delicious dinner menu. — Chow
A wreath made out of radishes is a surprising Spring decoration. — The Kitchn
When it comes to perfect plating, white pedestal servers are incredibly versatile. — Simply Stated

Source

Cocktails Apr 17, 2009

Happy Hour: Save the Ice Until Last

Earlier this week I learned a great tip from one of San Francisco's best bartenders, Marco Dionysus of Clock Bar.

by partysugar

Earlier this week I learned a great tip from one of San Francisco's best bartenders, Marco Dionysus of Clock Bar. We were chatting about the proper way to build a drink in a cocktail shaker.

His advice is something of a no-brainer, but definitely worth mentioning: when it comes to making any drink, from a mojito to a martini, always place the ice in the shaker last. Adding the ice before you incorporate the other ingredients can severely dilute a drink. Within the time it takes to walk to your liquor cabinet and grab the vodka, the ice is already melting in the cocktail shaker. It makes perfect sense, and I hate to say it, but I've been sipping diluted drinks for years!

Do you always save the ice for last?

Source

san francisco Mar 09, 2009

An Insider Look at The Bitters Seminar

Recently Lucas Bols, the spirits brand behind Bols Genever, announced a unique series of classic cocktails seminars.

by partysugar

Recently Lucas Bols, the spirits brand behind Bols Genever, announced a unique series of classic cocktails seminars. The discussions would happen four times a year in both New York City and San Francisco. Along with the city by the bay's best bartenders, I was lucky enough to score an invite to the first seminar, "The History and Influence of Bitters." Here, I give you an account of the event.

Rick Camargo Photography

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Cocktails Mar 03, 2009

Do You Own a Muddler?

Mine is from The Modern Mixologist Tony Abou-Ganim's bar line!

by partysugar

Mine is from The Modern Mixologist Tony Abou-Ganim's bar line!

National Food Festivals and Food Events, Feb. 24-Mar. 2, 2009

beer Feb 24, 2009

Noteworthy Nibbles — Feb. 24-Mar. 2, 2009

With Mardi Gras parades and festivals going on today across the country and a handful of restaurant weeks still going strong, this week's a great time to pay a visit to your favorite food events: If you live anywhere nearby, celebrate dungeness crab season in Northern California, as well as the beginning of Florida's strawberry season.

by POPSUGAR Food

With Mardi Gras parades and festivals going on today across the country and a handful of restaurant weeks still going strong, this week's a great time to pay a visit to your favorite food events: If you live anywhere nearby, celebrate dungeness crab season in Northern California, as well as the beginning of Florida's strawberry season. And if you're attending the San Francisco Chronicle Wine Competition, perhaps I'll see you there!