A young Bob Dylan, passing through Madison in the late 1960s, is rumored to have said that the best things about Wisconsin’s capital city were its pizza and its Quaaludes.
When Wisconsin’s needle-sharp winds start to pierce the parka, it’s time for a midwinter getaway. But if you’re a foodie, don’t head south this January — try looking in a more northerly direction, toward a new culinary event in Kohler, Wisconsin.
In 1976, a handful of California winemakers entered a wine competition in Paris hoping to gain attention from the elites who governed the European wine trade. No one was more shocked than the French judges themselves when the series of blind tastings resulted in overwhelming wins for American viticulture.
When pairing wine with food, most hosts and hostesses know that red goes with red meat and white pairs with fish.
Call it the tender trend. Sous vide cooking, once strictly the province of professionals, is spreading to home kitchens as cheaper equipment puts the once avant-garde technique within reach.
Sous vide, which means “under vacuum” in French, is a so-called modernist method of cooking in which food is sealed in plastic bags (often vacuum sealed, though that’s not mandatory) and submerged in hot (but not boiling) water for long, slow cooking. The result is juicer food because no moisture is lost and cooking temperatures can be maintained within tenths of a degree.
While I still pay attention to what I eat during the holidays, I nonetheless allow plenty of small splurges. And those splurges mostly can be summed up in one word: chocolate!
Trouble is, the holidays eventually pass, but my cravings for the deep flavor of a perfectly-roasted cocoa bean linger. Even more than the sweetness that accompanies most chocolate desserts, I miss the unctuous coating cocoa leaves on the palate. But who says healthy eating must mean the end of that deliciousness? Enter unsweetened chocolate! All the richness of the flavor without the sugar.
Acclaimed chef Chris Lanter is talking a crowd of eager foodies through a demo on cooking with marijuana. As he prepares steak au poivre, he describes how to deglaze the pan with pot-infused brandy. How to pair marijuana with fine foods. How to make marijuana’s skunky tang work for a dish, not ruin it.
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.
In Madison, as elsewhere, the craft beer movement is booming, and Trevor Easton is one more veteran homebrewer who’s decided to go commercial.
The assignment seemed simple: Sample and report on organic beers. In Madison, that should be as easy as falling off a barstool, right?
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.