Nathan Berrong works at CNN's satellite desk and this is the fifth installment of his beer column. He Tweets at @nathanberrong and logs beers at Untappd. Drink up.
Amazing beer and great food are two things near and dear to my heart, but it’s often hard to find both at the same place. I find that pub food is generally OK, maybe the best restaurant in town serves Guinness and gastropubs are headed in the right direction.
But what about those times you want olive oil poached salmon with a Ballast Point Sculpin IPA? Where are those restaurants?
If you’re a wine drinker, you cannot relate to this. Food and wine have shared an incredibly long and successful run together and it’s time to give beer the same respect. A good restaurant cannot survive, or even have relevance, without a great wine list. But as patrons we’ve largely ignored the short shrift restaurants give to beer.
Sink your teeth into today's top stories from around the globe.
If you need one golden strategy for ordering your in-flight meal, it's this: always order the stew.
If the stew's not available, go for fried rice and fatty fish. Pasta, noodles, chicken breast or anything deep-fried does not fare so well in the harsh conditions of the aircraft galley.
These recommendations come straight from the people tasked with making the millions of meals served in-flight every day, such as Fritz Gross, director of culinary excellence at LSG Sky Chefs Asia Pacific.
As the guy in charge of LSG Sky Chefs' Hong Kong operation, which churns out 30,000 meals daily for airlines such as DragonAir, United Airlines and British Airways, Gross' challenge is a tough one: serve hundreds of people quality meals, but do so with no knives, no crème brûlée blow torches (or indeed any fancy equipment) and with no fresh ingredients at the point of service.
Read the full story: "Skip the pasta! And other unsavory truths about airplane food"
Free ice cream - how cool is that?
In celebration of their 34 years of business, on April 3, Ben & Jerry's Scoop Shops around the globe will serve up complimentary cones from noon to 8:00 pm.
Founders Ben Cohen and Jerry Greenfield began the Free Cone Day tradition as a staff and customer thank you on the first anniversary of their Burlington, Vermont, store in 1979. The company was acquired by Unilever in 2000, but the custom remained.
The company is expected to give away more than 1 million cones of ice cream or Greek frozen yogurt worldwide during the event. Most Scoop Shops will partner with a local charity to raise money and awareness for the cause of their choice.
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