A decade ago, Jamie Kutch made the sort of life-changing decision that many think about but few dare try. He quit a lucrative job on Wall Street and moved west to pursue his dream of making wines. Now, Kutch Wines makes some of the most sought-after Pinot Noir on the market, and the man behind them has become one of the more intriguing characters in the New California wine scene.
New York's acclaimed Dead Rabbit has quickly developed a reputation for its excellent Irish coffee. With good reason. Proprietors Sean Muldoon and Jack McGarry worked on the recipe hundreds of times before ever serving it to customers. Cocktail writer Naren Young gets into the specifics of how they make it great.
Gone are the days when people added just a teaspoon of sugar or a drop of milk to their coffee. Case in point: Bulletproof Coffee, a current craze that consists of mixing a cup o’ joe with unsalted butter made from grass-fed cows and coconut oil. And while we’re on the topic of crazes, how many different brands of coconut water did you see on your latest trip to the grocery store? Yes, it was only a matter of time before coffee and coconut water were mixed together in one bottle. And it tastes good. Really good.
Last week cocktail historian David Wondrich posted an article about reviving what he would have you believe are “crappy” drinks. Long Island iced teas. Kamikazes. Mudslides. One Jeffrey Morgenthaler, Food Republic's cocktail columnist and L.I.T. preservationist of sorts, took notice and wrote about it here.
Farmhouse breweries aren't always located on farms, but farm breweries can (and do) produce farmhouse-style beers. Confused? We were, too. Here's a guide to sorting out all the shades of farm when it comes to craft brewing.
A look at the state's many breweries, distilleries
Mar 2, 2015 3:00 pm
Despite once being the site of National Brewery, Gunther Brewing, and later, Carling, Baltimore was never really a hotbed of suds production. That all changed with the birth of the craft-beer industry. Charm City — the whole state of Maryland, actually — is now loaded with notable small and not-so-small breweries, as well as a batch of new distilleries. Take a look.
When you look at a Greek wine list, it can seem intimidating. And while Greek wine is still relatively unknown, there has recently been a change in how Americans are starting to receive it. Kamal Kouiri, wine director and general manager of New York City's famed Molyvos, breaks down the country's strong wine history and provides tips on varieties, pairings and ordering successfully.
One of the things we've noticed when ordering natural wines at some of the high-profile natural wine–focused spots is that the sommeliers tend to reference specific producers when recommending new wines. We asked Food Republic wine writer Chad Walsh to break down some important people to know. Here's a good start to increasing your natural wine knowledge.