Taylor Eason | December 26th, 2011
My history with Napa Valley’s Schramsberg Winery goes back a few years. Back in 2006, I spent a day during harvest in 2006 with their former winemaker, Craig Roemer, and a few days at their incredible sparkling winemaking immersion course, Camp Schramsberg, in 2010. So you might say I possess an affinity for their outstanding bubbly. It’s elegant like French Champagne, remains family-owned and their quality is consistent like the sun setting.
Read more: Sparkling wine review: Schramsberg Blanc de Noirs Brut 2007
Sean Ludford | December 23rd, 2011
Hot chocolate; a single sip can bring forth a flood of buoyant memories. The mere mention of the steaming elixir creates mental images of warming yourself near the fire while watching snow fall gently through partially frosted windows. Hot chocolate is the king of comfort foods that is enjoying a renaissance.
Read more: Sweet recipe: The return of hot chocolate and cocoa
Robb Larsen | December 21st, 2011
As the mercury drops and the cold nights get longer, beer drinkers across the land reach for rich and hearty brews to warm the soul. Breweries everywhere, of course, realize this and release their cold-weather winter offerings, usually called Winter Warmers, Christmas Ales, or Winter Ales/Lagers. These seasonal suds can be of any style but generally utilize roasted and crystal malts to achieve a darker, richer flavor profile. Some of these malt-forward, substantial beers are spiced and most are well above 6 % ABV (Alcohol by Volume). Speaking from experience, many do indeed elicit a warming feeling. Last year, eight winter seasonal beers were reviewed and many made the grade. This year, in the 2nd annual Winter Beer Challenge (see the 1st annual tasting), a new crop of eight solstice suds step up to the plate vying for some holiday attention.
Read more: The 2nd annual winter brew challenge: Eight solstice suds tested
Taylor Eason | December 19th, 2011
As the recession lingers on and on (and on) many people are experiencing budget bummers – the dooming dread of belt-tightening yet another month and forgoing those luxuries that make one say “Mmmm.” Sparkling wine might seem an extraneous purchase yet it can be sanity-saving — the difference between a stellar day or a crappy day. Bubbles have a way of scouring away the blues, making even Meatloaf Night a bit brighter. So perhaps it’s time to loosen the purse strings just a little bit and party again (while keep the spending to a low roar). It is possible to put bubbly in your buggy, even during these dark days.
Read more: Champagne replacement: Prosecco and Cava are inexpensive sparkling wines
Taylor Eason | December 16th, 2011
An interesting press release came across my inbox and thought it might spur some creativity amongst my readers. If you decide to participate, let me know… I’d love to track your progress. – Taylor The Release (paraphrased in parts): “Dave Hirschkop graduated from Boston University back in the 1980s and opened a mom-and-pop restaurant called Burrito Madness. It was there he began experimenting with hot sauces and later moved into pasta sauces. He started Dave’s Gourmet 18 years ago, and has products in major retailers including Safeway, Williams-Sonoma, Whole Foods and Costco.
Read more: Contest: Dave’s Gourmet Sauce Recipe Challenge
Mary D. Scourtes | December 14th, 2011
You never know who will be in your eatery in Ybor City. Sunday’s Fine Dining owner is still clucking about the rooster that took up residence in his office for a few days. His management style wasn’t so bad but his keyboard skills were all hunt and peck. Dave Sunday, armed with a skill set culled from the army, the Long Island fishing community and a degree from culinary school in New York (NYIT), has gotten notice here. Once a chef in South Hampton, N.Y. during summers, he chose to winter here and cook at the Straz Center for the Arts. Even that wasn’t his idea of paradise.
Read more: Any day is good at Tampa’s Sunday’s (Fine Dining)
Taylor Eason | December 13th, 2011
Raise your hand if you’re tired of the holidays already. The rude traffic, the tackle-football shopping, and the inescapable holiday jingles make me want to curl up with a bottle and emerge when it’s over. Perhaps I have a case of seasonal dysfunction, but since I can’t afford to check into Betty Ford, I can use her alcoholic coping mechanism as a mood enhancer. Yes, I believe wine can mellow holiday annoyances, like so:
Read more: The 12 annoyances of Christmas and how wine can help
Taylor Eason | December 11th, 2011
Barbera is an unfortunately overlooked red grape/wine from the Piedmont region of Italy. But it’s SO tasty. Plenty of fruit but also high acidity, making it a quintessential food pairing experience. You’ll find Barberas from the Asti sub region, which often have often a more feminine style (due to the soil structure in that region) and the Alba sub region, producing the yin, masculine version. Barberas from Asti, as a general rule, appeal more to my taste. And this Asti from Vietti kinda rocked my world.
Read more: Wine review: Vietti 2007 Barbera d’Asti Tre Vigne
Sean Ludford | December 9th, 2011
This classic winter cocktail can soothe us and at times heal us with its warmth and clever dose of Whiskey. It can be made with great ease and requires no special skills or ingredients. Be sure to brew your tea (loose is best) and use a quality honey.
Read more: Winter warm cocktail: Hot Toddy recipe
Taylor Eason | December 7th, 2011
Laura Reiley at the St. Pete Times revealed that Jeannie Pierola’s fourth pop up restaurant concept will be making its appearance at the newly opened Knife & Co. spot on Kennedy (formerly Al Gusto Mexican). TaylorEason.com food writer Mary Scourtes reported on on Knife’s woes in this post but who knew they’d close down for the month of December. But to make way for the empress of Tampa Bay food, it’s all for a good food cause.
Read more: Pop up KitchenBar4 emerges in Tampa’s Knife and Co. spot
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