Keeping with last week’s frantic pace, the second episode of Top Chef: New Orleans didn’t give the 18 remaining cheftestants a chance to slow down and have a Sazerac. Here, F&W’s Fantasy Top Chef report. SPOILER ALERT >>
Beyond portable grills and parking-lot touch football, tailgating season often means coolers filled with one or two six-packs of good beer along with a slew of fairly tasteless cheap stuff. After drinking through the craft-brewed IPAs and seasonal porters, don’t despair. Tasteless beer can be rescued. While in college, yours truly survived by always having a bottle of Rose’s lime juice on hand—a couple of drops will make any canned swill potable. Here, expert bartenders share their bad beer upgrades >>
It's almost the weekend and we're still recovering from Food & Wine All-Star Weekend in Las Vegas. Thanks to MGM Resorts Intl and their wonderful Bellagio, Aria and MGM Grand hotels, our three days in LV were full of amazing food and wine. We had the freshest sushi in town. We got to sample the Burger Bash winner and hang with its creator, chef Michael Mina, along with Jean-Georges Vongerichten, Jean-Philiipe Maury, Sirio Maccioni, and Anthony Amoroso. We learned why Tom Colicchio's new Heritage restaurant is the hottest spot in town. We might have lost at the blackjack table but we walked away winners from our time in Las Vegas.
Checking out the happenings over on F&W Instagram, it seems we've been especially creative of late, perhaps in preparation for all the culinary talent coming our way for New York City Wine & Food Festival. James Maikowski broke out the water colors at the office while James Pomerantz learned about pairing wines with Picasso paintings. Fredrika Stjärne channeled her inner Georgia O'Keeffe. Equally artistic, @tinaujlaki inspired Justin Chapple to create a lavender still-life and we all learned that a rose by any other name smells just as sweet...unless it's a bacon rose and then it smells like smokey bacon.
Sometimes a party is just so good you're talking about it days later. This was one of those parties, and this is me re-playing the highlight reel with the top 10 moments of the night. Read more >
Just as bartenders have evolved to become more knowledgeable and engaged with their craft, so too have bar patrons. But not every bar—nor every barkeep—can keep up. Pay attention and you might spot a few surefire signs: If your bartender mixes a classic daiquiri with bottled sour mix, or shakes a Manhattan (a drink that should invariably be stirred) it’s an indication you ought to stick to the basics. We talked to a few cocktail industry vets to suss out other harbingers of doom behind the bar. Read more >