An eye-opening journey into craft beer–making in America, and what you can find in the quest to brew the perfect pint Sean Lewis was living in Boston when he first set foot inside the Blue Hills Brewery. He was writing for BeerAdvocate magazine about America's craft brewers, and the then-fledgling Blue Hills was his first assignment. Lewis was immediately struck by the spirit of the brewers he met there. That visit would lead him first to an intensive study of beer-brewing, and later to a nation-spanning journey into the heart—and the art—of American beer making. What Lewis found along the way was a group of like-minded craftsmen—creators who weren't afraid to speak their minds, who saw their competitors as cherished friends. A group who takes sheer joy in their work, and who seeks the same kind of balance in their lives as they do in the barrels they brew. He shared pints with pioneering upstarts like Paul and Kim Kavulak of Nebraska Brewing Company, and talked shop with craft beer stalwarts like Ken Grossman of Sierra Nevada and bombastic innovators like Greg Koch (the "Arrogant Bastard" behind Stone Brewing Co.). He found, in them and others, a community that put its soul into its work, who sees beer-making as an extension of themselves. We Make Beer is not just a celebration of American brewing, but of the spirit that binds brewers together. It's about what you can discover in yourself when you put your hands and your heart into crafting the perfect pint.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.