© Frances Janisch
Fennel and Fig Vodka
© Frances Janisch
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Ngoc Minh Ngo
Honey Mustard Chicken
© kate krader
Belinda Chang is the Monkey Bar's new GM & wine director.
Now let's celebrate the fact that Chang is back, as the new GM and wine director at—you guessed it—the Monkey Bar! Chang has big plans for the place. "We're going to turn things around, the wine list, everything, is going to be super fun," she says. "The Monkey Bar is a place where
you feel like you're going out, like you're special; the list will feel like that, too." So she'll introduce magnums of as many wines as she can think of, including special ones, made just for the Monkey Bar, served by the glass. She'll also have wines picked out for some famous names who might show up. "For Lady Gaga, I'll serve her some crazy Italian spumante. Maybe an older Erbaluce, which is nutty and voluptuous and decadent. I think she'd love it," says Chang.
Next, look for a notable chef to take over the kitchen, sometime soon.
You know the rest of that line, right? Well, it's with some small amount of sadness that I am saying that about this blog: It must come to an end. I've had a terrific time writing it, but we've decided that in the end it's a bit strange, for a magazine that's all about bringing together food and wine, to have separate blogs on those topics.
So, from here on out, any wine blogging that I (and Megan Krigbaum, Kristin Donnelly, and various other stalwart folks) do will instead appear in F&W's primary blog, Mouthing Off. No less wine coverage, just a different venue. See you there.
© Rodale/design by Jessi Rymill
It’s hard not to geek out on beer this summer with the explosion of beer gardens and radical new micro (and nano) brews. Beer expert Christian DeBenedetti urges beer enthusiasts to take things to the next level and start brewing at home.
“Give a person a six pack, they'll drink for a day," says DeBenedetti. "Teach them to brew…" OK, you know the rest. These days, what was once a messy affair has gotten simpler and way more fun with the advent of smarter books and equipment. Suffice it to say that the joy of tasting your first successful home brew isn't easily put into words. If you can follow a recipe, you can make your own beer, and it's cheaper in the long run, too. If you get really good, you might even show off your skills in cool New York City bars like The Diamond, where, in addition to a Shuffleboard Biathlon, there is the Brew 'n’ Chew, a home-brew and home-cooking competition.
Start with the new book Beer Craft: Six Packs From Scratch by William Bostwick and Jessi Rymill. "Home brewing is easy—you probably already have most of the equipment at home," says Bostwick. "But it's also something you can geek out over and get a gallon of great beer in the process (and mess up the kitchen a little)." The genius of this book is that it takes an incredibly complex topic and boils it down to quaffable parts without dumbing down the key points of becoming a serious homebrew honcho. You've got everything from basic definitions of beer ingredients to detailed yeast strain recommendations and an incredibly helpful primer on off flavors and insights into genre-bending sour beers.
Once you have the book, find a local home-brew shop (some Whole Foods stores carry equipment) or order a home-brew kit and you're ready to go.
© Le Meridien Hotels & Resorts
The hotel lobby is probably not the most memorable experience of most trips, but the Le Méridien hotel chain is changing that with its new LM100 program, which taps creative minds to rethink the lobby experience through food, wine and art. Each hotel will feature a bar called Latitudes—by day, a coffee bar staffed by protégés of 2002 World Barista Championship winner Fritz Storm, and by night, a wine bar with tasting classes curated by sommelier and author Linda Grabe. For the morning menu, NYC chef Jean-Georges Vongerichten has developed signature breakfast dishes like espresso-steamed eggs to serve with “eye opener” juice shots like Cherry Lemon Black Pepper. Creativity reigns, right down to the details: International artists such as Sam Samore and Hisham Bharoocha have created pocket-size artworks for each key card, making them unique, collectible art pieces. Le Méridien Barcelona is the first hotel in the chain that features the new lobby program, which will begin rolling out to hotels worldwide this fall.
The Sidebar Project: cabinet and cocktail glasses
Anna and Andrew Hellman of Teroforma and Darin Montgomery and Trey Jones of Urbancase had design-savvy home mixologists in mind when they dreamed up the Sidebar Project, a liquorcabinet with its own complementary barware set. Making its debut at the International Contemporary Furniture Fair, the piece is the first in a new collaborative program, Crafted. The idea behind Crafted is to have established design studios step out of their area of focus and work with Teroforma to create new concepts for the home. The Sidebar Project, was born from a conversation the four designers had about how tough it is to design when you don't know the context of where your piece will "live" as well as a mutual appreciation for a well made cocktail. For the collaboration, Urbancase designed the retro-style cabinet with a decorative motif that reappears as the cuts in Teroforma’s cut-crystal tumblers and cocktail glasses. At ICFF, the designers gave away drink recipes specific to each Sidebar cocktail glass. Click here for more cocktail ideas.
At the risk of exposing a deep, dark secret of my marriage, I’m coming clean: I don’t care much about baseball. My husband would never know this by the enthusiasm with which I greet baseball season, but in reality, it’s the food that draws me to the ballpark. Many of F&W's past Best New Chefs are bona fide baseball fans, though, and they’re raising the bar for awesome stadium food around the country. In Houston, Bryan Caswell is serving his famous fresh-ground burgers at the Astros’ Minute Maid Park, and Seattle chef Ethan Stowell’s beer-marinated hot dogs are a huge hit at the Mariners’ Safeco Field. In San Francisco, Traci Des Jardins’ new Public House, next door to AT&T Park, serves Anchor Steam-battered fish and chips alongside local cask ales and Humphry Slocombe ice cream. Baseball food’s getting a serious makeover—and as far as my husband’s concerned, I’m even more of a die-hard fan.
© Courtesy Hawkins International PR