It has been said that cocktail parties were birthed as a result of prohibition in the 1920’s when people turned from bars to in home entertaining and drinking gin straight from the bathtub.
So you’ve tasted the offerings of the caterer and you’ve selected your main menu options. What about drinks? What’s on tap Much like selecting the menu options, you will need to factor in what kinds of drinks everyone would like to drink.
Plus, the burgeoning market for virtual wine, a criminal enophile, Mark Twain memorialized on a bottle and more moth trouble in California
Ferran Adrià, pioneer of "molecular gastronomy," will shutter his restaurant for two years beginning in 2012
Sure, he calls Seattle home now, but 28-year-old chef Brian Cartenuto -- whose menu has been wowing 'em here in the Emerald City at Cantinetta -- is getting plenty of good press in his hometown, as I read in this week's dispatch from Florida's Emerald Coast. Turns out Brian's doing the James Beard mambo, blowing out of Seattle next week to cook at the James Beard House, as so many terrific Seattle chefs have done before him.
Creative marketing and maturation decisions at the high end are rejuvenating the drink's image.