Posts Tagged ‘Food and Drink’

Feasting Pretty: Root Liqueur by Art in the Age

I normally test and try different libations. I’ve ventured out much more than I used to. I have to thank my husband. I used to only be a wine girl, but I find myself loving spirits more and more. I stumbled upon one of my new favorite liquers recently at a birthday party. It was a gift to the birthday boy, but once I tasted it I had to control myself from not confiscating his bottle. Root Liqueur has been created in the old-school fashion as a true alcohol distillery. It is made in small batches and trust me is worth finding if you can get your hands on a bottle. I tried it with cream soda for an adult root beer. But if you are really adventurous try my grown up root beer float.

Grown Up Root Beer Float

1 shot glass of Root Liqueur
1/2 cup of Stewart’s Root Beer
1 and 1/2 scoops of vanilla ice cream (I prefer Blue Bell, but I can’t get it in DC)

Combine the Root Liqueur and Stewart’s Root Beer. Pour over ice cream and enjoy. Trust me on this. It won’t be your last Grown Up Root Beer Float.

Entwine Wines: Food Network + Wente Vineyards

Any given Saturday I’m home the Food Network is on in my house. The consistent cook in me loves Giada, Ina, Claire, and all things Iron Chef. My husband knows if it’s Saturday, do not turn from the glory of Food Network in HD. I admit to owning a few of Food Network cooking items from Kohl’s too. But, discovering the Food Network’s Partnership with Wente Vineyards is by far my favorite item from Food Network to date. Entwine Wines are an affordable and delicious wine.

I admit I am normally not a fan of Merlot. It has nothing to do with Sideways. I was shocked how much I love the cherry notes in this wine. I paired it with a thin crust traditional vegetable pizza. I normally think Merlots don’t have depth. This Merlot packs depth and punch. I’m looking forward to trying the Cabernet Sauvignon this fall with soups and my favorite vegetarian chili.

Entwine Wines is something you should definitely have in your vino lifestyle.

Bon Appétit Presents Feast or Fashion

It’s that time of year again – Fashion Week. It kicks off in New York and finishes in Paris. It determines what we will be wearing next year, from colors on clothing to lips and nails. I believe that design, fashion, music, and food are all a part of style and it seems that Bon Appétit magazine is in on the fun as well. I love everything the new editor at BA is doing. The magazine presents it’s Feast or Fashion with the theme “fashion all day, food all night.” Bon Appétit’s Feast or Fashion offers original content in a Style Guide and video series on BAFeastorFashion.com.

At most fashion week parties it’s only finger foods to eat. I know at a BA party it will be more than just a nosh. This is definitely my kind of fashion week party.

Feasting Pretty: Bacardi Dragonberry Strawberry Rum

Today marks the end of a 10-day detox. I have been working with a new doctor who practices naturopathy because I’m trying to work on a holistic routine to my wellness initiative. I’ve felt better than I have in months, but that doesn’t mean I didn’t miss my normal food cravings or libations. I can’t wait to sip wine and have some really stinky cheese. But, before I started my detox I spent a long weekend in the mountains and learned one of my new favorite cocktails from my friend Christina.

A little background on Miss Chris. Every year we get away to the mountains Christina always comes with a new libation. I always come with the wine and it’s a match made in mixology heaven. The minute Christina pulled out this Bacardia Dragonberry Strawberry Rum I knew I would be a fan and this would be added to my summer cocktail creation. I ended buying another bottle because we went through hers so quickly.

I like to call this Christina’s Berry Sensation:

  • 3 parts Bacardi Dragonberry Strawberry Rum
  • 2 parts Cranberry Juice
  • 1 1/2 parts Pineapple Juice

Rim a double-old fashioned glass with strawberry sugar and add 3-4 ice cubes. Combine all ingredients in a shaker filled with ice. Pour into the glass and enjoy.

Feasting Pretty: Park Hyatt Masters of Food & Wine – Washington, DC

The Park Hyatt hosts its annual Masters of Food & Wine Events in four destinations around the globe.  DC has been chosen to be one of the participating locations for a chance to enjoy world-renowned wines and decadent food. “This special gastronomic extravaganza will feature cheese and wine tastings to encourage exploration, as well as exclusive lunches and dinners focusing on the region’s freshest ingredients. The weekend also showcases nightly wine dinners prepared by two of the country’s best new chefs: Executive Chef Joshua Hopkins of Abattoir in Atlanta, and Chef de Cuisine Brian Huston of The Publican in Chicago, along with Park Hyatt Aviara Executive Chef Pierre Albaladejo, and Park Hyatt Washington & Blue Duck Tavern Executive Chef Brian McBride and Chef de Cuisine Eric Fleischer.

Renowned Sommelier & Wine Educator Charlie Arturaola will enrich the wine dinners and events throughout the weekend, mingling with guests. Invited local experts include The Washington Post’s Wine Columnist Dave McIntyre, Wine & Spirits Writer & Educator Kelly Magyarics, and Sommelier Andrew Stover who will lead tastings and serve as weekend wine ambassadors.”

Tickets can be purchased tickets by emailing masters.phwashington@hyatt.com or by calling (202) 419 6768.

Thursday, June 2 – Sunday, June 5, 2011
Park Hyatt Washington & Blue Duck Tavern
1201 24th Street, NW (corner of 24th and M Streets)

Feasting Pretty: El Centro D.F. Restaurant in DC

I just came back from a week at Rancho La Puerta in Tecate/Baja California, Mexico.  I felt like I got back to my roots and love of Mexican cuisine, so I’m excited for the opening of El Centro D.F. restaurant in DC next month.  The restaurant will serve Mexican comfort food which growing up in Texas I’m really familiar with.  I hope the margaritas are just as good.  The restaurant is inspired by Mexico City which is definitely on my list of places to visit in the next year or so.

According to the press release “The ground floor Taqueria, lower level Tequileria and Rooftop each feature a unique ambiance inspired by a different dining experience in Mexico City. El Centro D.F. features three unique spaces that co-exist side by side, reminiscent of neighboring shops along a bustling side street.

The ground-level Taqueria offers casual dining and tacos-to-go. The space is energized by a lively open kitchen, which creates classic dishes with high quality ingredients, authentic seasonings and traditional techniques. Signature dishes include: Tacos al Pastor with adobo marinade pork belly, cilantro, onion and grilled pineapple; Jalisco Shrimp & Crab Enchiladas with oaxaca cheese, corn, rajas and crema fresco, as well as Carne Asada with grilled skirt steak, sautéed chile poblano, chimichurri, chile morita sauce, sweet corn tamale and charro beans.

In the undergound Tequileria, Chef Sandoval’s menu of comfort food is served alongside 200 tequilas and mezcals. Tasting flights allow guests to compare and contrast the many nuances of these spirits. Mixologist Brennan Adams will work closely with the Tequila experts on the Tequileria’s cocktail menu. He will merge classic and modern techniques to craft Mexican-inspired drinks with traditional herbs and botanicals, and fresh, locally sourced ingredients. On the Rooftop, guests can enjoy handcrafted margaritas and Latin cocktails, served from two outdoor bars. Later this summer, this upper level will launch a signature menu of dishes baked a la lena in the Rooftop’s brick oven.”

El Centro D.F. – 1819 14th Street, NW

Feasting Pretty: Jessup Cellars Wine Ambassador (Please Vote for Me)

Dearest readers. In February Jessup Cellars in Napa Valley, California put out a call on Facebook for a Wine Ambassador.  Jessup is choosing four individuals as ambassadors and I made the Elite Eight. What I need for you all to do is vote for me on Facebook.  The voting ends April 1 and you can vote once a day.  The winners will be announced April 8.  You don’t have to have an account to vote for me.  I’ve attached a snapshot of my entry.  I love me some wine and this would be a fun opportunity to learn more about my wine, Napa, and Jessup Cellars.  Of course my head is overloaded with ways to pair the Jessup Wines with my Southern flair for food, hospitality, and cooking.

A big Merci Beaucoup!

Here is the link.

http://apps.facebook.com/jessupcellars/contests/100700/voteable_entries

Here’s a little information on the prize:  The Grand Prize includes a free trip to our tasting room in Napa Valley for four different winners. Our chosen four will also be titled Jessup Cellars Wine Ambassadors and for six months after the trip are responsible for hosting three Jessup Cellars wine tasting parties for friends and neighbors and blogging about their experiences on the Jessup Cellars’ blog.

Feasting Pretty: My Father’s Daughter Cookbook by Gwyneth Paltrow

Gwyneth Paltrow gets a bad rap from many people so if you are not a fan I understand this post may not be for you.  When I first read that she was going to create a cookbook I knew I needed it in my kitchen repertoire.  I am still envious of her foodie road tour in Spain with Mario Batali because I fell in love with authentic Spanish food when I visited in 2007.  Thank goodness for José Andrés and I live in the DC area.

I look forward every week to her GOOP newsletter and I always find something helpful in it.  My Father’s Daughter resonated with me because I am definitely my father’s daughter.  I can’t wait to get my hands on this cookbook.  As much as I love my mom and our closeness, my personality is definitely that of my father.  I also understand her intense love for father and how his death transformed her.

I feel closest to my father when I cook.  Especially when I cook for my mother who can’t cook her way out of paper bag.  My father created many things from scratch.  I’m still trying to perfect homemade mayo, barbecue sauce, and butter.  He taught me food is love and nothing brings people together like food.  He also taught me the importance of fresh food, the best ingredients, top quality cookware, and not apologizing for loving a good meal.

 

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