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Tony Abou-ganim
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Happy Hour: Bellini
During the Summer's peach season, I love to enjoy bellinis. Similar to a mimosa, a bellini is Prosecco diluted with fresh white-peach puree. When made with perfectly ripe peaches, this glamorous cocktail is slightly sweet and delicately bubbly.
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."
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Do You Own a Muddler?
Mine is from The Modern Mixologist Tony Abou-Ganim's bar line!
Do You Own a Muddler?
Yes!
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.
Noteworthy Nibbles — Dec. 2-8, 2008
With food festival season winding down for the year, there are certainly fewer events this month. Still, if you look hard enough, you can find a few gems, like the International Tamale Festival in Indio, CA, or Sonoma Valley's Blessing of the Olives. Or, enjoy one of the many holiday wine events, where perhaps you can find that perfect pairing for your holiday dinner.
Off to Market: Fruit Bowl
According to Tony Abou-Ganim, citrus fruit used to make cocktails should be kept at room temperature. However, a bunch of citrus fruit rolling around on the counter while I cook is not pretty. Thus, I've decided to invest in a fruit bowl to properly hold (and display) the citrus.
What's Yummy This Week — YumSugar Weekly Recap
- PartySugar sneaks into the kitchen to make croutons with Top Chef competitor Ryan Scott.
- How to request a separate bill when you're out to eat with a group.
- Learn to make delicious dill pickles in under three hours.
PartySugar's Top 10 Moments Found in Aspen
It's hard to say good-bye to a long weekend of fabulous food and wonderful wine. However, the Food and Wine Classic in Aspen ended last Sunday and until next June, I won't come into contact with any festival as fantastic. To commemorate the occasion, I've rounded up my top 10 favorite Aspen moments.
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