Berrong on Beer – Wake 'N' Bake
April 26th, 2011
08:30 PM ET
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Nathan Berrong works at CNN's satellite desk and this is the first installment of his beer column. Drink up.

I just popped the cap off of a Terrapin Coffee Oatmeal Stout (or a “Wake 'N' Bake” to the beer savvy) and poured it into my favorite glass. I’m hoping it will give me some clarity and inspiration to write about one of my favorite topics – beer.

I can talk about beer for hours. I can talk about how beer always seems to taste a little better if you’re around good people or how some of the most respected beer in the world is brewed by Trappist monks, whose entire life consists of silence, prayer, and brewing phenomenal beer. I can go on about how certain beers taste better if you try them years after they’ve been bottled or kegged and how you haven’t really experienced a good stinky blue cheese until you’ve washed it down with a creamy stout. I can muse on how I don’t remember what the inside of the Basilica of the Holy Blood looks like, but I can distinctly recall the look, the smell, and the taste of what I had to drink at 't Brugs Beertje, one of the most renowned pubs in the world, also located in Bruges.

I can talk about beer, not because it tastes so damn good (which it does), but because of what it brings out in me. It incites adventure, in the form of traveling to beer destinations and creativity when I try new and different styles and end up being inspired by them. It fosters community, as nothing quite brings people together more than a shared brew and motivates as I’m always ready to cut the grass or climb into the attic when I know a beer is waiting for me upon finishing.

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Filed under: Beer • Berrong on Beer • Sip

April 26th, 2011
08:00 PM ET
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From the brilliant folks at Radio Macabre and, a reading from the works of Vincent Price - in his own voice. Click to play.

"Wine Is Elegance: Part 1" on Nelson Industries records in co-operation with the California Wine Institute – 1977

"I think all of us like a touch of elegance in our lives now and then. I certainly do. I am of course taking about inviting a few friends for dinner and serving wines with every course. It's so easy and everyone enjoys it so much. You know, we Americans are basically a really friendly and formal people, and somehow we feel embarrassed about doing things in a formal and magnificent way, and we shouldn't."

"First of all, a formal dinner party for six or eight people is fun, because graciousness is always pleasant and formality provides a refreshing break from everyday existence."

Amen, Mr. Price. Amen.

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Filed under: Books • Sip • Think • Vincent Price • Vintage Cookbooks • Wine

5@5 - grilled cheese guru Spencer Rubin
April 26th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

With just a couple days left, we're milking National Grilled Cheese Month for all it's worth - and for gouda reason. Bread, butter (or mayonnaise, depending on how you roll) and cheese - that's all a guy or gal really needs to turn a humdrum old loaf into a modern-day, ooey-gooey Mona Cheesa.

Here to help us fully behold the power of (grilled) cheese is Spencer Rubin. Rubin is the managing partner of Melt Shop in New York City where it's all grilled cheese, all the time - with a few milkshakes and bowls of tomato soup thrown in here and there.

Five Tips for a Not-So Traditional Grilled Cheese:  Spencer Rubin

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Filed under: 5@5 • Bite • Dishes • Grilled Cheese • Sandwiches • Think

Box lunch
April 26th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • A Coca-Cola with Grandpa 70 years later. - Epicurious

  • The deliciously ironic juxtaposition of baked goods and diet tips on the covers of women's magazines. - Gawker

  • Bon Jovi "keeps the faith" by opening a pay-what-you-can restaurant. - Toronto Star

  • Wine and beer might not be as vegan as they seem. - Miami Herald

  • Food marketers target the "know-your-food" fad in recent campaigns. - The Atlantic
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Filed under: Box Lunch • News

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