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Dale Degroff
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Come Party With Me: Indian Dinner — Drinks
No themed dinner party can begin without the relaxing mood enhancer and conversation stimulator that is the specialty cocktail. Since India (outside of the big cities) doesn't have much of a drinking culture, I'm turning to Dale Degroff, the king of cocktails, for inspiration.
According to Degroff, in its day — during the 19th century when East India existed — the East India cocktail was similar to the cosmopolitan in popularity: Everyone enjoyed it.
Happy Hour: Hurricane
Bring a little Mardi Gras spirit into your kitchen this weekend by mixing up a classic hurricane cocktail. Created at Pat O'Brien's bar in New Orleans, this drink is potent, yet incredibly tasty — almost like fruit punch.
Made with rum, pineapple juice, orange juice, lime juice, and passion fruit nectar, it's a tropical breath of fresh air, especially delicious in the dead of Winter.
Talking Mixology With Dale DeGroff
Last week I had the wonderful opportunity to sit down with Dale DeGroff. If you've never heard of DeGroff, you'll be surprised to know that he has changed your life. Remember that basil gimlet you enjoyed at the bar last week?
Come Party With Me: Fall Dinner - Drinks
To salute fall's arrival, I will make a big pitcher of a signature cocktail for my fall dinner party. The cocktail, an orange tequila concoction, has the gorgeous color of an autumn sunset. Make the cocktail an hour or two before the party starts.
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Happy Hour: Whiskey Sour
It's Whiskey Week here in San Francisco and to invite you along for the fun, I thought I'd share an easy and classic cocktail, the whiskey sour. According to Dale Degroff in The Essential Cocktail, the standard recipe is a combination of spirit, egg white, simple syrup, and lemon juice. The recipe I like jazzes it up by throwing in a small amount of orange juice.
Announcing the 2009 James Beard Award Winners
While the fashion world turned its eyes to the Met's Costume Institute Gala, the food glitterati had a celebration of their own last night.
The James Beard Awards, the food industry's equivalent to the Oscars, were announced in New York City at an awards ceremony hosted by Stanley Tucci (star of the upcoming Julie and Julia), Emeril Lagasse, and Cat Cora. The festivities celebrated "Women in Food" with a postceremony gala hosted by Lidia Bastianich.
Meet the 2009 James Beard Award Nominees!
Last month, we introduced you to the semifinalists for the 2009 James Beard Awards. This morning, the short list of final nominees was unveiled, and the winners of the awards — nicknamed the "Oscars of the food world" — will be revealed at an awards gala at Manhattan's Lincoln Center on May 4. In addition to the highly anticipated nominations for outstanding restaurateur, outstanding chef, and outstanding restaurant, among others, the foundation's other honors — in cookbooks, newspaper writing, restaurant design, and blogs — were also announced.
Must-Read: Imbibe
Living in a cocktail town like San Francisco, I can't help but want to learn more about the ever-evolving art of mixology. Since I've enjoyed my fair share of old-fashioneds at Alembic and sazeracs at Rye, a friend got me a copy of Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich.
Part cocktail-making manual, part biography, and part bartending history, Imbibe is delivered in the same quirky voice as Wondrich's drinks column for Esquire magazine, with a forward by Dale DeGroff.
Who's Going to Win This Year's James Beard Awards?
A little over a month ago, we tipped you off to the 2008 James Beard Awards Long List, and well the time has come: the long list is now a short list. This morning the official list of nominees was released. There are 52 categories including cookbooks, journalism articles, television, radio, web, restaurant design, and most importantly the restaurants and chefs themselves.
Our Favorite Interviews
Although our greatest joys are cooking and entertaining, they're simply not as fun without inspiration from the outside world. I'm often spurred to mix up new flavor combinations or cooking techniques by the likes of cooking shows, restaurateurs, bartenders, and, of course, great restaurant chefs.
In 2008, we had the privilege of speaking with cutting-edge faces in the food industry and leaders who have had longtime influence on us.
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