The assignment seemed simple: Sample and report on organic beers. In Madison, that should be as easy as falling off a barstool, right?
But despite the city’s locavore overload and love for all things organic, the anticipated organic-grain tipple proved elusive. Organic ingredients are expensive and those used in making beer — especially hops — are not easily available.
At Willy Street Co-op, I was only able to find a six-pack of Organic E.S.B. from Milwaukee’s Lakefront Brewery. (Lakefront has since discontinued the brand.) At Madison’s Whole Foods outlet, the organic selection was limited to a single brand of organic from U.K. brewer Samuel Smith, sold in individual bottles.
When pairing wine with food, most hosts and hostesses know that red goes with red meat and white pairs with fish.
But what if you’re serving an appetizer of oysters, a plate of porcini risotto or a cache of special chocolates? How do you choose the best pairings when there’s no deceased animal flesh to guide you?
Pairing wine and food is a lot like pairing different dishes, or ingredients in a recipe. Look for contrasts and complements, so the wine and food work together to enhance each other and hide shortfalls.
Following are some suggestions to guide you:
Providence native son and horror writer H.P. Lovecraft is getting his own beer.
Narragansett Beer President Mark Hellendrung told WPRO-AM this weekend that the company is launching a Lovecraft Honey Ale to celebrate the late writer's literary work. It's being launched on Jan. 19, the birthday of Edgar Allan Poe, whom Lovecraft admired.
There’s a hole in the wall in Des Moines that’s just that: a food joint called Hole in the Wall.
A small room inside a bar a few blocks from downtown, Hole in the Wall is the kind of place you could easily miss if you walked by. It’s less than a mile from my apartment, yet for months I didn’t know it existed. But it’s there, with food for both indoor patrons at the Gas Lamp bar and customers ordering outside a window. A few plastic chairs lined up against an exterior wall are about all you’ll get if you ask for a reservation.
Wisconsin ranks No. 2 on a survey of love for the green-bean casserole, that apparent favorite of Thanksgiving Day side dishes.
Del Monte conducted the survey, which it called the Del Monte Green Bean Index, and released it just days before the holiday, when an estimated 30 million green-bean casseroles will be set upon U.S. tables. To conduct this study, bean counters at Del Monte asked 1,500 Americans to rate their fondness for the classic green-bean casserole side dish.
Next time you pour a glass of wine, consider how long the nectar of the grape has been filling drinking vessels around the world.
The first evidence of wine dates back to 6000 B.C. in the Middle East, and its progeny has been pouring forth ever since. Only during the past several hundred years, however, has a geographically-based wine industry created a spirited competition among winemakers worldwide.
Madison chef Tory Miller plans Thanksgiving dinner around the same main dish as most families — the turkey.
But the James Beard winner, who owns the Madison restaurants L’Etoile, Graze and Sujeo, a pan-Asian eatery that opened last summer, raises the bar on his holiday feast, preparing birds that are worth their calories. He says Thanksgiving provides a unique opportunity for chefs of all capabilities to step up their game.
We can’t help it. Once the cooler weather arrives, we crave hot cocoa with the same intensity that we crave a cold beer during barbecue season.
There is, after all, something intensely comforting about drinking a warm mug of nature’s most perfect food — chocolate! Add a dollop of freshly whipped and lightly sweetened cream and it doesn’t get much better.
Or maybe it can. To help take our hot cocoa game to the next level, we decided to see how many deliciously fresh ways we could doctor a mug of basic cocoa. Turns out, the possibilities are pretty inspiring (and tempting). So we picked our top 10 to share. Here are 10 fresh combinations to consider adding to your hot cocoa.
Alicia Silverstone may have made her acting mark as a “Clueless” valley girl, but these days she’d rather be known as someone so very clued in about diet and health.
It was more than 16 years ago that Silverstone switched to a vegan diet, ditching animal products such as dairy and meat. Since then, she’s become an outspoken advocate for what she considers a cleaner, leaner and healthier way to eat, and written a book — “The Kind Diet” — so others can follow along.
The 38-year-old recently spoke with The Associated Press during Miami’s vegan Seed Food and Wine Festival. She dished about her favorite indulgences, Thanksgiving menu plans, and how perceptions of vegan diets have changed.
Those who like to play with their food need look no further than the pumpkin, the most familiar and fun member of the gourd family.
Ranging from softball-sized “pie pumpkins” to the mammoth 2,032-pound, record-breaking gourd raised last year in California, pumpkins come in all sizes — as well as shapes and colors. You can carve them into jack-o-lanterns or simply let them sit around as part of your fall décor.
Joseph Hausmann’s Capital Brewery in Madison was a thriving enterprise in the late 19th century. The stocky German with the distinctive saber scar on his cheek was often seen stacking empties and pulling tap handles in the brewery’s adjoining saloon.
On Nov. 9, 1902, Hausmann died of a lingering illness. But numerous people claimed he continued working at the brewery even after his death. Patrons reported watching the deceased brewer stacking empties behind the bar,and workers swore they saw him leading draft horses.
Hausmann’s Capital Brewery is long gone. Its mahogany bar is now used at UW Memorial Union’s Der Rathskeller. But the story of Hausmann’s ghost remains a fitting anecdote to introduce the subject of horror-themed beers for Halloween.