First things first, sorry i’ve been quiet. Bottom line, ferverish for a few days that ends up being strep - sucks. Combined with a bit of travel craziness, and right into Grammy parties in LA, i might have overextended a little this month… BUT loading up on antibiotics, chicken soup, coconut water, pudding, etc… and hopefully back to normal by tomorrow?
That being said ~ Cotton Candy Foie Gras Lollipops at The Bazaar at the SLS in Beverly Hills are always awesome. Especially when you have the guy there making them non stop, its mesmerizing. Popped by Primary Wave’s annual Pre-Grammy Party, this year celebrating their 5 Year Anniversary. On fun stuff to share, it was a great chance to try out the new Absolut Wild Tea (black tea + elderflower!) in some of their new cocktails… and being The Bazaar the food was of course molecular gastronomy goodness… and my favorites have always been their Cotton Candy Foie Gras Lollies and the dark chocolate covered pop rocks… so i couldn’t help taking lots of pics of the Lollipop guy set up outside at the party doing his thing! Check it all out on the next page!
So many pictures from the last week in Mexico with KahlÃºa… first the adventures in the rainforest with coffee plants… then a look into the factory with the giant roasting and grinding machines… and this last part was just too amusing to me not to share. You know i love peeking into the labs and scientific parts of these places… sample liquids in plastic water bottles, glass beakers, and all that fun stuff… oh, and getting to taste the 192 proof sugarcane based rum that is blended with the coffee, sugar cane syrup, and more to make KahlÃºa. Anyhow, go take a peek inside the lab on the next page!
A continuation of KahlÃºa Bean to Bottle Part I, where you saw how coffee comes from the plants in the field to be dried in their green state… next stop was Mexico City where we visited the Pernod Ricard factory where all KahlÃºa for the world begins. This time it was insane to see how you make huge VATS of coffee from all those beans! From the huge bags of Green Coffee that has been aged a few months, to being roasted perfectly en masses, then ground, then cold pressed into enormous vats of espresso! Ready to see some of the large machinery up close? On to the next page!
I must admit that i was rather lacking in knowledge about how coffee comes to be. I love a nice cup of espresso, and KahlÃºa Especial has always been a coffee-licious favorite to have around the house… but before today, i couldn’t have told you what a coffee tree looked like… and definitely couldn’t have identified the cherry like fruits! So when KahlÃºa invited me down to Mexico to learn about the 7 year Bean to Bottle process, i couldn’t resist a Mexican adventure into the rainforest to catch up! It’s been an absolutely surreal day wandering the rainforest, learning about the coffee making process, and even learning to make tortillas during lunch up in the coffee sanctuary while looking down on coffee plants and sugar cane fields on a perfectly sunny day. SO many pictures taken, but before i crash (and early flight to mexico city in the morning!) here’s a peek at where coffee comes from… starting at the plant to the roasting… check out all the pics on the next page!
Tanks of liquid nitrogen! Kitchen Aid Mixers! Swings! Lab coats! ICE CREAM! So many awesome elements come together at Chin Chin Labs, the new Nitro Ice-Cream Parlor in London. The combination sounded too fun not to send Justine and Charles to go check out, and they came back with lots of pics and stories of their adventures watching the spectacle unfold in the tiny shop. See all the pics and read more on the next page…
Get inspired for some February feasting with this delectable roundup from Tasteologie. To find out more about each dish, click on its individual image.
Leave it to The Macallan Ambassador, Graeme Russell, to always find me the fascinating design details in the world of Macallan. After yesterday’s Masters of Photography Albert Watson launch in NYC, we hopped a train up to Boston for a scotch tasting dinner at Mooo in the XV Beacon (where i’m currently curled up in the four poster bed with the toasty fireplace at my toes). Design discovery of the dinner? Vintage Roll n’ Pour Jigger… this particular design makes me think of a unicorn! Also, take a peek at the vintage Macallan’s (awesome labels and bottles) and photographs from the Watson limited edition series that adorn our table in their wine cellar on the next page…
p.s. Any Boston shopping tips? I have some free time tomorrow to wander Boston for the first time in years and years before hopping a train back to NYC on sunday…
So for a slightly different format than our usual weekly roundups, here’s a post from Tasteologie Editor, Jackson!
This past week at Tasteologie we’ve seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort. Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.
It is in that spirit that we turn a breakfast favorite inside out! Above you can see our incredibly easy, mini Gravy IN Biscuits, like a savory cream puff or bao! Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast… just slightly out of order.
Now take a look on the next page at some of the delicious inspiration we’ve encountered, as well as some Liqurious drinks!
Is Mavea new to you? It was to me… looked a lot like Brita? Then i found out the story “Brita started in 1966 when Heinz Hankammer had the idea of optimizing normal tap water. He named the company after his daughter Brita. Its headquarters are in Taunusstein near Wiesbaden in Germany. In 1988, The Clorox Company, based in Oakland, California, entered in a licensing-and-distribution agreement with the German company for North and South America. In 2000, Clorox acquired the sole rights to the brand in North America and Brita agreed to a noncompete clause until 2005. In 2008, Brita returned to the North American market under the brand Mavea.” (via Wikipedia) SO, Mavea pretty much IS Brita, anywhere except North America…
SO, that aside, when a Mavea Elemaris was sent over to me, i was intrigued what was the same, what was different… and the design and quality grabbed me instantly! Particularly this one feature… you can fill it without opening it! Due to a brilliant counter-weighted pod in the cap! Also the handle grip feels great, as well as the soft grip handle and non-slip base. I’m seeing it pop up around the supermarkets like Whole Foods lately, so even though the filters are a different shape from Brita, they are becoming almost as easily accessible. Water tastes great too… but the design details have won me over for this one! See more detailed pics on the next page!
Ok it hardly seems fair to do a Top 100 of 2010 Tasteologie roundup… when Tasteologie is such a baby! Launched only on September 15th, 2010, it’s a mere 3.5 months old, but even then, it has nearly 4000 posts! Posts of delicious inspiration from recipes on amazing blogs we admire, to announcements of restaurants we’d love to try, to culinary experiments that fascinate, to art and design inspired by food, and so much more! So here are 100 of the top algormagically picked posts from Tasteologie, so far! Click the pics to explore them! I can’t wait to see what delectable delights will inspire us in 2011!
Happy almost 2011! Trying to take a little break the next day or two, so let’s keep going with these Top 100s across the NOTCOT sites… today i’ve had fun looking back on the delicious drinks at Liqurious… i totally forgot about that deep fried BEER ravioli! And those Midori Sour Jello POPS! We’ve definitely come a long way from just making cocktails with our liquors! Explore the pics above to see what else we’ve seen in 2010!
I love when beautifully packaged delicious liqueurs come with nicely illustrated stories around their necks… like the Art in The Age of Mechanical Reproduction SNAP ~ a ginger snap spirit, from the makers of ROOT. Previously i showed you ROOT as well as a sample of Snap in a glass jar we tasted… since the production bottles were not yet ready… This time you can see the finished product! Popping the cork on this bottle, it smells like gingerbread houses wafting out, perfect for this wintry holiday season… the mix of blackstrap molasses, cloves, brown sugar, cinnamon, ginger, nutmeg, rooibos tea and vanilla is just irresistible! Perfect for getting creative with cocktails playing with everything from apple cider to toasty fireside drinks. The story was so cute (and educational!) had to share the booklet details with you… lovely illustrations… check it all out on the next page!