I don't have a pasta maker, so I've never made ravioli at home before, but I'm starting to think I might buckle and finally splurge on the equipment so I can make my very own house-made ravioli. Have you ever made the stuff yourself?
The other day, I was on OpenTable to book a reservation at Range, a popular restaurant in San Francisco, and the online service prompted me to enter in my credit card number. It may not be the norm, but some restaurants — like Agave and Momofuku Ko — stand by this policy. Although it could seem risky to reveal a credit card number before any sort of purchase has been made, the practice seems to make sense for those restaurants who would have lost significant business due to no-shows.
What is your opinion on this issue? Are you willing to, or have you, plunked down your credit card number to secure a reservation?
Recently I attended a female-only cocktail competition hosted by Nirvino. While I've been to many cocktail competitions, I always look forward to Nirvino's monthly contest because the crowd gets to taste each cocktail and ultimately decides the winning drink. Nirvino is an exciting social networking community where drinking is the common denominator. You can rate drinks, bars, bartenders, wine, beer, and different kinds of liquor.
Its a fun concept that makes for an interesting event. After tasting each cocktail everyone gets on their iPhones or Blackberrys to rate the drink. This competition featured Square One Cucumber vodka and the winning bartender was Brooke Arthur from Range restaurant in San Francisco.
Her Fall Fizz delightfully combined the fresh flavors of cucumber, apple, and pear. Lemon juice adds an acidic balance and a dusting of cinnamon gives this drink a holiday feel. Like the gin fizz, it includes egg whites. I can't promise you won't get salmonella, but your drink will be deliciously frothy! To check out Brooke's recipe and a video of her mixing at the competition, read more