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Yummy Links: From Bobby Flay to Chicken McConfit
- Bobby Flay may be the world's worst horse race caller. — Grub Street
- Find out where Bernie Madoff used to eat. — Eater
- Got old school photos of your parents partying?
Have You Ever Worked in the Restaurant Industry?
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Have You Ever Worked in the Restaurant Industry?
Yes, currently I work in the restaurant industry as a _______ (server, cook, bartender, etc. fill in the blank below!).
Yummy Links: From Grilled Cheese to Eggs on Pizza
- Who doesn't love grilled cheese? Here are ten variations on the classic theme. — Chow
- Get the secret to Giada's Veal and Lemon Saltimbocca.
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YumSugar Gift Guide: The Bartending Boy
My friend Antonio is the best bartender I know. He's always looking for the latest, greatest addition to his home bar. Both Antonio, and your bartending boy, are sure to love any of these gifts.
Bartender's Simple Tip: Cool Warm Glasses
In a bar, glasses and dishes are constantly being washed. A bartender will often make a cold cocktail, but find that the only clean glasses are those hot from the dishwasher. Instead of panicking, there is an effortless trick that most bartenders use — and I do at home — hold the hot glass under cold running water.
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. 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.
Party Foul: Understaffed Bar
A few Fridays ago, I attended the opening of a new club. The party was great; there was no line to get in, our names were actually on the list, it wasn't overcrowded, and the music was perfect! What put me in a bad mood very quickly was the wait to get a drink.
Meet Tony Abou-Ganim, the Modern Mixologist!
One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Party Foul: Mixing Wines
I recently attended an event with CasaSugar; at the bar she ordered a glass of Pinot Grigio. The bartender filled her glass halfway with the last of an open bottle. Needing more wine to fill her glass, he quickly grabbed an unopened bottle and went about twisting a corkscrew.
An Insider Look at The Bitters Seminar
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."
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