Severe weather striking your area of the country? Stock up on staples now and learn how to stay safe after the storm has passed.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
So, you think you’re a serious juicer? (I’m referring to fruit and vegetable juicing, and not the steroid kind that gets you suspended for 50 games in Major League Baseball, obviously.) Have you taken a juice vacation? Because that’s the new standard for real juicers.
Hotels from New York State’s Catskills to Southern California now offer long and short "juice vacations." A good pre-Labor Day example for anyone who’s been going too heavy on the burgers recently: the one-day Bikini Jumpstart Juice Package at Santa Monica’s Shore Hotel.
Real juicers, here are more trends to stay on top of:
Thunder clapped and rain fell just before Bionce, Sassy and the rest of Mark Argall's prize-winning dairy herd went up for auction.
Had the storm come a few weeks earlier, and if the drought had eased, it might have saved the cows - some of which were named with a bit of poetic license ("You can spell names however you want," he said) for pop-culture divas and celebrities.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
I believe it was in elementary school math (or perhaps junior high school - this was a ways back) where they sat us down and taught us about sets. You remember sets. For instance, the set of men who are over 6'9" and the set of men who have under size six feet rarely intersect; if they do, you’ve got a guy who falls over a lot. This approach to understanding life is handy when it comes to hamburgers and wine.
Consider: there is the set of people who like hamburgers, which is large. There is also the set of people who only like white wine, which is also large (and includes but is not limited to several of my in-laws). The shaded area where those two overlap is the set of people who like hamburgers but only drink white wine, and for whom saying something like “Hamburgers go great with Cabernet” is about as useless as legs on a fish.
For those folks, the appropriate advice is more the following: hamburgers can also go great with a substantial white wine that nevertheless has good acidity, since you need something to cut through the fat. Chardonnay has the substance; grow the grapes in a cool climate - for instance, Oregon, the far coast of Sonoma, or western Australia - and you’ll get the requisite acidity, too. A little oak doesn’t hurt either, as it goes well with the smoky char from the grill. Here are a few good options:
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