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"Okus Berkshirov" prihaja v New York



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Na dogodku so bila na ogled najboljša živila v regiji

Dan Myers

Jeremy Stanton, kuhar lastnik mesne tržnice v Great Barringtonu, je postregel s pršutom iz prašičev.

V torek zvečer so nekateri Berkshires najboljši kuharji, kmetje in proizvajalci hrane so odprli trgovino v newyorški kuhinji Haven's Kitchen in mestu pokazali, kaj je kulturo hrane zahodne regije Massachusetts tako spektakularno.

Kuharji treh najboljših restavracij Berkshires - The Red Lion Inn, Allium in John Andrews: A Farmhouse Restaurant - so postregli z jedmi, vključno s povišanim svinjskim mesom in fižolom ter njoki iz jagnjetine iz rikote. Mesna tržnica, mesarna s celimi živalmi, je služila domače svinjske skorje, lardo, lomo in jetrno žganje, medtem ko je miksolog, ki zastopa Berkshire Mountain Distillers, razžvižgal mleko in dimljen javorjev burbonski kis. Na voljo so bila tudi lokalno pridelana piva in jabolčnika ter lokalni izdelki, kot so med, čokolada, kava in sir.

"Večina ljudi, ki poznajo Berkshire, pozna krajino in kulturo, vendar obstaja kultura prehrane od kmetije do mize, ki traja že leta," Kmetija in miza Berkshire je povedala ustanoviteljica Angela Cardinali. »Restavracije in tržnice se dejansko nahajajo ob kmetijah, zato hrana gre dejansko s kmetije na mizo! V skupnosti je nekaj oprijemljivega in pristnega, česar res nikjer drugje ne najdete, ljudje pa tega ne vedo nujno. "

Cilj dogodka je bil sporočiti, kako globoko zakoreninjena in močna je kultura prehranjevanja, kar je vsekakor uspelo. Če regije še niste doživeli sami, jo toplo priporočamo.


Le Strade della Mozzarella prihaja v New York

Če imate radi italijansko hrano, se od 17. do 18. maja odpravite v Veliko jabolko za raziskovanje sveta mocarele, oljčnega olja in drugih izbranih italijanskih izdelkov.

Najprej v razburljivem gurmanu Kongres italijanske hrane, Le Strade della Mozzarella, se bo od 17. do 18. maja 2016 odpravil čez ribnik v New York na dvodnevne predstavitve in degustacije kuharjev z mocarelo in pico.

Izbor vrhunskih ameriških in italijanskih kuharjev, obrtnikov in proizvajalcev pic bo v dveh dneh predstavil pristni "okus Italije" in "številne ceste Mozzarelle" v nizu predstavitev visoke kuhinje.

Prvi dan bo temeljil na kakovosti in vsestranskosti ikoničnega italijanskega bivoljega mlečnega sira, bivolje mozzarelle Campana DOP ter drugih visoko kakovostnih italijanskih živil, kot so testenine in oljčno olje.

Drugi dan bo v celoti posvečen "premikačem in stresalcem" v svetu pice, s številnimi predstavitvami mojstra pizzaiolija, osredotočenimi na pico Margherita.


"Okus Berkshirov" prihaja v New York - recepti

Poiščite Besedilo pesmi New York Berlin Paris z vneseno iskalno besedno zvezo. Izberite eno od brskanih besedil New York Berlin Paris, si priskrbite besedila in si oglejte video. Obstajajo 60 besedil navezujoč se New York Berlin Pariz.

prepozno, da bi jo zdaj ustavil V svojih rdečih čevljih Verjame v pravljice - ne moreš ustaviti bluesa Vsi imajo radi to punco - vsi na tem svetu Oh, ona ima vse - seksala je kot sanjska naprava Vsako noč pleše kot ogenj v mojem sanje Še vedno je skrivnost Oh, sh

pri Mickeyju, ličila še vedno na komolcih na mastni prti Še ena kava in zadnja cigareta Nasmeh na dežju me držiš blizu Moja najboljša obleka pod tem starim plaščem Hodi po blekerju še nihče ni buden Še vedno, sedem ur N

to Novo York Mestni dan Poljubi me v slovo pri vratih Moje letalo čaka, da me odpelje Še enkrat, ko ti vdihnem Ne vem, kdaj se bom spet vrnil Samo reci, da boš čakal. čakanje, čakanje Baby, smo na nečem Miles in minute se stopijo v n

York Mestno dekle - dekle je moje Novo York Mestno dekle - daj ji nekaj časa Novo York Mestno dekle - oh, prihaja Novo York Mestno dekle - oh, želi si zabave Življenje v vzhodnem gozdu - v stanovanju 65 Nima tega denarja - da bi živela dobro življenje in komaj čaka - do sobote zvečer

Novo York svoboda izgleda kot preveč možnosti Novo York Našel sem prijatelja Za utišanje drugih glasov Glasove na mobilnem telefonu Glasove od doma Glasove skozi trdo prodajo Glasove po stopnišču V Novo York: Samo mesto je v Novo YorkIn Novo York poletja postanejo vroča

York Mesto, Novo York Mestno dekle Novo York Mesto, Novo York Mestna deklica Ne potrebuje nobenega moškega Ima petminutni načrt, ker je ena bolna psička (bolna psica) Z enoletno srbenjem sem to videl, naredil, všeč, potrebujem, želim, dobil Videl, naredil, všeč, potrebujem,

a Novo York minuto (Whoo-oooo) Vse se lahko spremeni V a Novo York minute (Vau-oooo) V a Novo York minuto (Vau-oooo) Vse se lahko spremeni V a Novo York minuto (Vau-oooo-oooh-oooh) (V a Novo York, Novo York, Novo York) [Verz 1: Francoska Monta

luči in taksi kabine Vsi se hitro premikajo gor, v središče mesta, kaj vam je všeč? Lahko vzame tisto, kar lahko prinese. Dala mi je življenje. Prišla je skozi središče mesta. Vzgojila me je in me naučila, da se borim, ja. Odprla mi je um, da sem prišel do pletenine

(feat. Jadakiss, Ja Rule, Fat Joe) [DJ Khaled:] To je to, to je, to je, to je, Im about Unity, pozdrav iz okrožja Miami Dade Florida Listennn, [Refren: Ja Rule.

Mnogo let, odkar sem tukaj, Na ulici sem tekel svoj čas proč Levo in desno, Zgradbe, ki se dvigajo do neba To je nedosegljivo.

dah dah dah bom tam Novo York Minuta Novo York minut Ne zadržujte diha Samo povejte, kaj morate povedati Čas je zdaj, ne pustite ga zapraviti Pokličite moje ime baby In jaz bom na poti Pokličite moje ime baby Flashin 'back to me Watchin' y

dnevi so bili dolgi in noči tako mrzle Strani se obračajo in pravljica se je odpravil Zapustil me je zaradi druge gospe. Stala je tako visoka in nikoli ni spala. Niti v enem trenutku ni mogel obžalovati. zapustil me je zaradi druge dame. Nekega dne me je vzel za roko in povedal mi je, da je odšel

dnevi so bili dolgi in noči tako mrzle Strani se obračajo in pravljica se je odpravil Zapustil me je zaradi druge gospe. Stala je tako visoka in nikoli ni spala. Niti v enem trenutku ni mogel obžalovati. zapustil me je zaradi druge dame. Nekega dne me je vzel za roko in mi je rekel, da me zapušča v neverju And

Novo York City boy Nikoli vam ne bo dolgčas, ker ste Novo York Mestni deček, kjer se Sedma avenija sreča z Broadwayjem Ko si fant Nekateri dnevi so težki Laž.

poljub, tvoj dotik, tvoje držanje. Veš, da te želim vse. Tema v moji duši mi pravi, naj te pustim in nocoj te potrebujem, vendar sem zaslepljen z lučmi, zato se moram naučiti živeti brez tebe. Novo York Nocoj popravi svoje zlomljeno srce, ker sem zapustil

ai vu Novo York Novo York ZDA J'ai vu Novo York Novo York ZDA Je n'avais rien vu d'au Je n'avais rien vu d'aussi haut Oh! C'est haut, c'est haut Novo York Novo York ZDA J'ai vu Novo York Novo York ZDA J'ai vu Novo York Novo York ZDA Je n'avais rien vu d'au Je n'av

Novo York Novo York veliko mesto sanj In vse v njem Novo York ni vedno tako, kot se zdi. Morda se boste zavedeli, če prihajate izven mesta, vendar sem po zakonu dol in vem, kako se obrnem, preveč Ah preveč ljudi, preveč - ha ha ha Preveč, preveč veliko ljudi

Nigga sem iz Novo York (Novo York) Dobil sem polavtomatsko, ki naslednjič pljune, če se pogovarjaš (govoriš) Imam sto pištol, sto posnetkov, črnuh sem iz Novo York (Novo York) Dobil sem polavtomatski, ki naslednjič pljune, če se pogovarjate (govorite) (In vem) [Verz 1 - Ja R

york mesto, všeč mi je Novo york mesto Novo york mesto, všeč mi je Novo york mesto, Oh, ja .. Veš, da vem! Novo york mesto, všeč mi je Novo york mesto Novo york mesto, všeč mi je Novo york city, Oh, ja .. Veš, da je res Lucky, imam srečo Lucky, imam srečo, Da, vem! Ti veš

poljub, tvoj dotik, tvoje držanje. Veš, da te želim vse. Tema v moji duši mi pravi, naj te pustim in nocoj te potrebujem, vendar sem zaslepljen z lučmi, zato se moram naučiti živeti brez tebe. Novo York Nocoj popravi svoje zlomljeno srce, ker sem zapustil tistega, ki ga ljubim S

(feat. Jadakiss, Ja Rule, Fat Joe) [DJ Khaled:] To je to, to je, to je, to je, Im about Unity, pozdrav iz okrožja Miami Dade Florida Listennn, [Refren.

širim novico, danes odhajam in želim biti del tega - Novo York, Novo York Ti vagabond čevlji hrepenijo po tem, da bi zašli čisto v njeno srce - Novo York, Novo York Rad bi se zbudil v mestu, ki ne spi, in ugotovil, da sem kralj hriba

širim novico, danes odhajam in želim biti del tega - Novo York, Novo York Ti vagabond čevlji hrepenijo po tem, da bi zašli čisto v njeno srce - Novo York, Novo York Rad bi se zbudil v mestu, ki ne spi, in ugotovil, da sem kralj

Ko širim novice, danes odhajam, želim biti del tega Novo York, Novo York Ti vagabond čevlji hrepenijo, da bi zašli čisto v njeno srce Novo York, Novo York Želim se zbuditi, v mestu, ki nikoli ne spi, in ugotoviti, da sem kralj hriba To

York Mesto je najbolj vroče mesto za medene tedne v hotelski sobi Novo York Mesto je moje najljubše mesto, ker poznam toliko ljudi z zlatim obrazom. Uh, vedno je pozno ponoči, ko želim iti ven. Novo York City ima zagotovo najbolj pohotno množico Es

širim novice, danes odhajam, želim biti ločen od tega, Novo York, Novo York Ti vagabund čevlji hrepenijo po tem, da bi zašli čisto v njeno srce, Novo York, Novo York Želim se zbuditi v mestu, ki ne spi, in ugotoviti, da sem kralj

širim novice, danes odhajam, želim biti del tega, Novo York, Novo York Ti vagabund čevlji hrepenijo po tem, da bi zašli čisto v njeno srce, Novo York, Novo York Želim se zbuditi v mestu, ki ne spi, in ugotoviti, da sem kralj hriba, na vrhu t

ne maram tvojih mačk, ne nosiš mojih čevljev, ampak ljubim te, srček, zato pojem blues. Pokličeš me takoj, niti ne oklevaj. Novo York dušo, ahh zdaj jočem, tukaj sem čisto sam.

Šest zjutraj Novo York čas Malo pozno Izgubite službo Miselnost Ne vem Kakšen je rezultat 10 do 9 Zamahnite Privežite ga Millerjev čas Vso noč Tecite na drugo stran Vse je v redu Ali se ne spotaknete na odprtem um Novo Y

širim novico, danes odhajam, želim biti del tega, Novo York, Novo York Ti vagabund čevlji hrepenijo po tem, da bi zašli čisto v njeno srce, Novo York, Novo York Želim se zbuditi v mestu, ki ne spi, in ugotoviti, da sem kralj

širjenje novic, ki jih danes odhajam, želim biti del tega Novo York, Novo York Ti vagabond čevlji hrepenijo po tem, da bi zašli čisto v njeno srce Novo York, Novo York Rad bi se zbudil v tistem mestu, ki ne spi in ugotovil, da sem kralj hriba Top o

dnevi so bili dolgi in noči tako hladne Strani se obračajo in pravljica se razprosti. Zapustil me je zaradi druge gospe. Stala je tako visoko in nikoli ni spala. Niti v enem trenutku ni mogel obžalovati. zapustil me je zaradi druge dame. Nekega dne me je vzel za roko in mi je rekel, da me pušča v neverju

imam noč imam dan, ko imam vozovnico za letalo nazaj domov in tisoč razlogov, da ostanem, nimam svetlobe, ampak vem, da je moja pot domov tam, kjer je moje srce, dom je tam, kjer je moje srce hrepeni po tem, da ostane Novo york, ti si moj ljubitelj betona. Ti me narediš

Harry je vstal, oblečen v črno. Odšel je na postajo in se nikoli več ni vrnil. Našli so njegova oblačila raztresena nekje po stezi.

dekle ima minimalno. Ostani tam, dokler ne pride številka. Zapusti nemotenega operaterja, ki izgleda kot klošar. Moje dekle ima mesto za vodenje. Ima ključ od kraljestva, kjer denar nikoli ni videl rumene barve, nikoli ni videl sonca. misli, da sem jaz negativna?

York Mesto (3x) Hej dekle, naj te odpeljem do kraja, igraj punco, nasmehni se na tvoj lep obraz. Hej dekle iz Chicaga v mesto London (iz Chicaga v mesto London) nov stojalo moje Baby pustite to stvar moje zasedbe tik za tem

to je konec, prijatelj, to je konec. To je revolucija, to je civilno maščevanje. Televizorja ni treba premikati ali prilagajati. Kadar koli obdobje umre, se začne drugo obdobje. Ti ameriški boji, te ameriške vojne, te ameriške proge, te ameriške zvezde, toda th

hej, vem da ni bilo Novo York Kje sem izgubil razum Hej, hej, vem, da sem ga moral pustiti. Ves čas je bil doma, in kje si bil, ko smo ležali tako pijani, da smo umrli. Hej, vem, ampak kdo bi nas lahko krivil, pod pritiskom in Vem, jaz

York, Ljubim te, ampak spravljaš me dol Novo York, Ljubim te, ampak spravljaš me kot podgana v kletki vlečeš minimalno plačo Novo York, Ljubim te, ampak spravljaš me dol Novo York, ste varnejši in zapravljate moj čas Vsi naši zapisi vam kažejo

Lil 'Fame Primetime (Novo York, Novo York) To je kraj, kjer vojaki umirajo (Novo York, Novo York) To so občutki geta črnuha (Novo York, Novo York) To so črnci, ki se množijo (Novo York, Novo York) [Lil 'Fame] (Billy Danze) Yo, od kod si, črnuh? (Novo

moje srce je raztrgano z ljubeznijo, ki bi si jo želela. Noč preživljam v mestnih lučeh in stvari se mi ne zdijo tako slabe. Veš, da me gibanje pomirja in tempo prevzame nadzor, jaz pa izgubim blues, ko Novo York City Rhythm mi napolni dušo It '

videl mavrico, raztegnjeno čez ocean Zrušil je Veliko jabolko Zato sem ugriznil Našel okus, ki mi je všeč, ampak me je ugriznila Skočil sem čez ocean Našel sem veliko jabolko Zato sem ugriznil Z dražjo me je dražil odpadki Zabodli so me v zadnjo peklensko kuhinjo

York Mesto, poglej me zdaj, ko te gledajo za plugom Mississippi, ne jezi se, nisem hipi, samo Novo York fant ni želel, da bi prišel župan ali pa bi me pozdravila velika godba na pihala, potem pa me je sprejel No, to ni bilo tisto, kar sem h

od doma, moj stil je zrasel Bolezen, da bi se igrali kot ksilofon Moj inštrument sem jaz s tisoč kostmi Cviljenje, samo želim conirati Mama ve, da potrebujem piščanca, da bi bil nekako drog Nasmehni se, daj veliko kupole Samo jaz, razvadi me s svojim slabim a

[Verz 1] Da bi vedel, kako je ljubiti nekoga tako, kot te ljubim, da bi vedel, kako je ljubiti nekoga tako, kot te ljubim, da bi vedel, kako je, če te ubijem.

[Verz 1] Da bi vedel, kako je ljubiti nekoga tako, kot te ljubim, da bi vedel, kako je ljubiti nekoga tako, kot te ljubim, da bi vedel, kakšen je občutek ubiti te.

ljudje radi pobegnejo Odpravite se na dopust iz soseske Hop let na Miami Beach Ali v Hollywood Ampak jaz grem s hrtjem na linijo reke Hudson Sem v Novo York Stanje duha. Videl sem vse tiste filmske zvezde in njihove domišljijske avtomobile in limuzine, v katerih sem bil že zelo navdušen

ljudje radi pobegnejo Odpravite se na dopust iz soseske Hop let na Miami Beach ali v Hollywood, ampak grem hrta na linijo reke Hudson sem v Novo York stanje duha Videl sem vse filmske zvezde v njihovih domišljijskih avtomobilih in limuzinah

se poslovil Nekaj ​​se je zlomilo Nisem niti vedel, kako se počutim v notranjosti Zdaj vsako noč ležim tukaj in sanjam o dnevu, ko sva se spoznala, se vračam v čas in vidim, da tudi če bi se rad skril, ne bo šlo Lahko bi prikril svoje srce

4. julija sem švignil skozi mesto in imel petardo, ki je čakala, da bo razstrelila kot raketa, ki se bo prebila do mest Mehike, živela v stanovanju na aveniji AI, na vogalu 10. Imel sem ljubimca

v vroči vroči noči v mestu, in pojem za boj svojega življenja. In nimam denarja, ampak vseeno mi je, nocoj samo želim biti slaven in prisežem, gospod, tako je lepa. dan bo ona moja, zato se bom dotaknil neba, do dneva, ko bom umrl

Odšel sem do Novo York mesto, Poštena služkinja, ki sem jo spoznala Prosila me je nazaj, da si ogledam njeno stanovanje. Živela je na Barrack Street Chorus: In proč, Santy Moja draga Annie Oh, ti Novo York dekleta, ne morete plesati polke? In ko smo prišli na Barrack Street, smo se ustavili pri štiriinštiridesetih

širim novice, danes odhajam in želim biti del tega Novo York, Novo York Ti vagabond čevlji hrepenijo, da bi zašli čisto v njeno srce Novo York, Novo York Hočem se zbuditi v mestu, ki ne spi in ugotoviti, da sem kralj hriba

Onassis] Pozdravljeni, East Coast, It's Onassis, Get 'em Kat DeLuna! Poznam kraj, kjer se dekleta želijo zabavati ponoči, vsi fantje imajo radi stvari, ki jih počnemo (Oooh), vsaka punca je tako posebna, in všeč mi je način, način, kako se kraj osvetli opoldne, način dekleta osvetliti

od kje si? sem iz Novo York Zelo mi je všeč tvoj stil, kaj? Ti je všeč, kako hodim? N-N-N-Novo York Dekleta, pridite, veste, da ste vroči. A-A-A-Attitude In to je tisto, zaradi česar se zibate v svojih tesnih črnih kavbojkah in mojih čevljih z visokimi petami

uglašuješ se [x4] In želel sem iti pol svojega življenja in počutim se nekako čudno, kot da tega življenja nikoli nisem živel in se močno trudim obvladati svoje srce in vedno želim vedeti in vedno želim iti Novo York se uglašuješ Novo York veliko mesto sanj Novo York oh

nov, nov, ah Novo, nov, nov, ah Novo nov york skyline Rane, ki jih pravočasno zacelijo Ne plazite in ne obupajte. To je a nov nov york danes gledam po teh mestnih ulicah Srce mi je otrplo, še vedno bije Nič za povedati Ni za povedati, gledam čez to prazno sobo.

leta, odkar sem tukaj, sem na ulici preživljal čas na levi in ​​desni strani, zgradbe, ki se dvigajo do neba, v sredi noči ni vidno. Tukaj sem in v tem mestu s pestjo dolarjev In srček, raje verjemite Chorusu: Vrnil sem se, nazaj

teči, teči skozi džunglo Teči kot suženj skozi podzemni tunel Rekel sem vam vsem črncem, da si raje priskrbite te psice, ker pljuvam, dokler moje ustnice ne potrebujejo 16 šivov, jaz sem, lirični vdor, psice me ne vidite, kot da sem res iluzija, na katero skočim

do roba sem kot bomba, ki počasi tika. Samo ne pritiskaj me, če veš, kaj je dobro zate, nisem tako svet. Jaz sem otok, jaz sem skala Na kamnitem otoku Betonsko cvetje, padajoči stolpi Če želite povedati čas, kdo potrebuje uro?


Italija prihaja v New Rochelle.

ali pa bi se moral Trump preseliti v njegovo stavbo in postati redni sodelavec Spardara.

Spominjal me je na večerjo pri Enniju in Michaelu, brez šlepa. Lep par z območja Northfield (ki je vedel, da ima New Rochelle območje Northfield?) Za sosednjo mizo je razglasil za pristno italijanščino.

Odstranimo osnove - kruh in parkiranje sta brezplačna. Gostitelja Rena in Antonio sta se me spomnila, ko sem se prejšnji teden ustavil, da bi se pozanimal o njihovi licenci za pijačo (še ne) in opravil rezervacijo. Če dobro pomislim, kam bodo postavili palico ?? Toplo okrašena soba je sicer precej majhna, a tudi to ni imelo posledic.

Nimam nobenih pritožb. Nobena. Niti enega.

Od tople dobrodošlice do slovesa v Evropi je vse o lastnikih in njihovi restavraciji nirvana. Tecite, ne hodite.

Oh, hrana! Vzel sem argentinsko vino in ker nisem imel na kozarcih, se nisem zavedal, da ima vijak. Ne bi me moralo skrbeti, Steve v vinoteki v New Rochelleu je imel prav, vino je bilo odlično. Dobili smo mizo, ki je zahtevala dodaten voziček za specialiteto hišnega krožnika. Kot je zapisano v drugi temi, je bilo vse izjemno - vključno z olivami, pršutom, papriko, školjkami, brokoli di rabe in jajčevci. O jajčevci. Pikantno in okusno. Zdi se, da so bile artičoke res velik hit na drugih mizah. Naslednji obisk.

Bruschetta, ki so jo takoj dali na mizo, je bila čudovita - kruh na žaru s česnom in vzvišenim olivnim oljem. Zdaj bi si želel nekaj.

Secondi piatti (prehrana, kakšna prehrana) - imel sem karbonaro Spadaro, ki jo je pred 50 leti izumil sorodnik Rena. Gobe, jajce, al dente testenine - spet odlično. Hubby je jedel testenine z raguom iz divjega prašiča in tudi to je bilo zelo dobro.

Za predjed sem imel telečji narezek na žaru - okusen - in mož je imel bronzini. Midva sva par Jack Sprat in imel sem srečo, da sem dobil vso okusno ribjo kožo na žaru.

Sladice so bile iz Bindija in to mi je šlo v redu. Njihova torta della nonna in espresso sta zaključila popoln obrok.

Večerja za dva je bila približno 60 USD. oseba. Cena za nirvano ni slaba.

Mille grazie a Rena in Antonio za dvourni obisk Italije. Nekega dne bi ga rad obiskal. Vmes se lahko le vrnem v Spadaro in uživam v najboljšem delu države v Queen City of the Sound.


Kate Middleton, Lady In Perpetual Waiting, Comes To New York

Ste slišali, da se bo dekle princa Williama Kate Middleton januarja preselilo v New York? Wills bo zaposlen pri usposabljanju kot pilot za reševanje na zraku, zato se Kate odpravi v Veliko jabolko, da bi študirala "portretno fotografijo". (Hobiji so pomembni!) -

Selitev v novo mesto je lahko težka, vendar ne skrbite, Kate: vse vaše življenje v New Yorku smo načrtovali.

Kje bi morala živeti Kate: En Mortonov trg

Kate je bila obtožena, da je ženska prostega časa, ki za zdaj živi od princa Williama in si ponuja čas, dokler ne more živeti od britanskih davčnih dolarjev. Nakup velikega podstrešja ne bo ravno pripomogel k spremembi te podobe, po drugi strani pa ni videti, da bi prihodnja angleška kraljica lahko živela v Bushwicku. West Village je soseska NYC, ki je najbolj podobna Londonu, One Morton Square pa je dovolj zahodno, da bo lahko uživala v relativni zasebnosti. Poleg tega bo soseda z Danielom Radcliffom, verjetno edino britansko bivšo Pat, ki bi lahko od nje odvrnila pozornost.

Njeni predlagani prijatelji:

Pravi prijatelji bodo ključni za prehod Kate v družabno življenje v New Yorku. Biti morajo družbeno aktivni in Kate predstaviti vsem pravim ljudem, obenem pa jo zaščititi pred dramskimi družabniki, ki bi z združenjem uničili Katein nedotaknjeni ugled. ( * Kašelj * Devorah Rose)

/> Bee Shaffer, katere mati je ameriška licenčnina, vsekakor razume pritiske, ki jih prinaša javnost, in tako kot Kate je pred kamerami nekoliko skromna in nejevoljna. Nobeno dekle ni znano, ker išče slavne osebe, zato se bosta lahko udeležila zabav in se kameram skupaj naložila obvezen tanek ustnik. Prav tako je Kate velik pas za oblačila (nekoč je bila kupec za Jigsaw) in prepričan sem, da bi ji bil hvaležen dostop do Anna Wintour.

/> Druga možnost dobre prijateljice za Kate je Lauren Bush. Lauren politični družini ni tuja-njen dedek in stric sta bila predsednik. Lauren si je kot model in oblikovalka uspešno ustvarila identiteto, neodvisno od priimka. Odšla je v Princeton, stažirala pri Zacu Posenu in veliko potovala za svetovni program za hrano. Najpomembneje je, da je Lauren velika filantropka in neutrudno dela za svoj program FEED. Vsekakor bi lahko bila vzor Kate, ki bo morala začeti z obsežnim filantropskim delom, ko bo (končno?) Postala princesa.

Kje naj kupuje Kate:

/> Če se ji kdaj zazdi domotožje, bi jo moralo malo okrepiti. Kar se tiče ameriških oblikovalcev, bi Kate, katere slog je slavno (in natančno) konservativen, v Ralphu Laurenu videti odlično. In kako se bo Kate lahko uprla Bloomingdalesu, ki je najbližje Harrodu?

Kje bi morala Kate večerjati:

V mestu ne morete biti bolj Britanci kot Tea and Sympathy (na priročnem mestu v naši izbrani soseski za Kate, West Village). Majhna trgovina z vso britansko čakalnico bi bila kot nalašč za občasne popoldanske čaše. Če je Kate v mladosti v Veliki Britaniji razvila okus po sendvičih Vegemite, bi se morala odpraviti v bar The Creek (pod Eight Mile Creek), kjer strežejo tudi mesne pite in hrenovke. In kaj je po dolgem večeru zabave, kaj je boljše mesto za poln angleški zajtrk iz slanine, klobas, paradižnika in gob kot The Breslin? (Čeprav se bo Kate, ki je znano previdna pri svoji postavi, verjetno držala prehrane čaja in toasta z angleško vrtnico.)

Druga možnost bi bila 10 Downing, ki je pred kratkim najel novega kuharja, ima čisto novo licenco za alkoholne pijače in "British air" o njih.

Kje bi se morala Kate zabavati:

Kate Middleton LJUBI plesati in se nenehno fotografira, ko zapušča nočne klube v Londonu, videti je zardela (in nekateri kritiki pravijo, da so na novo posneli kamere). Toda fotografije, na katerih se je Kate dejansko zabavala V ZNANJU, so redke, zato se mora osredotočiti na newyorške klube, ki ne dovoljujejo tiska. Zdi se, da je Soho House odlična izbira v smislu ekskluzivnosti in zagotovo prijeten kraj za pripeljavo Williama, če pride na obisk. Kar zadeva ples, bi bila soba Boom Boom boljše vzdušje za dekle, ki ljubi glasbo.

Toda za resnično izkušnjo v New Yorku bi morala Kate poklicati kolegico Britanko Alexa Chung, da jo popelje na mirno noč v East Village-paparaci ji tam ne bodo sledili.


Koktajli, okrašeni z hrošči, in druge užitne žuželke

Napake so v zadnjih nekaj letih postale precej epikurejski trend, čeprav jih ponavadi ocvrte ali namočene v čokolado najdemo na okrožnih sejmih, kjer je ekstremno prehranjevanje de rigueur. Po navedbah New York Post, White & amp Church je trend dvignila na naslednjo raven. Ustvarjajo entomofagijo (prehranjevanje žuželk) visokega razreda. Newyorčani lahko zdaj ujamejo 14 $ vredne mešanice žuželk in pajkovcev, kot je "Blue Velvet", žganje, polnjeno s tobakom, napolnjeno s škorpijoni, ali mehiški črv "Why Not", tekila, Cointreau, limeta sok in koktajl iz avokada, kar je kar zadetek. "Idejo sem dobil, ko sem delal v baru v Firencah in imeli so jastoge v rezervoarju," je povedala lastnikova žena in miksologinja Cristina Bini Objava. "Mislil sem, žuželke, isto. Ljudje jedo escargot, ki so polži. Kakšna je razlika?"

Čeprav se njena logika mnogim Američanom morda zdi nesmiselna, morda ne bo minilo veliko časa, da bomo svoje kobilice izbrali tako, kot svoje jastoge. Mnogi verjamejo, da bi lahko bila entomofagija v prihodnosti Amerike. Nedavno Smithsonian objava, ki je obravnavala številne prednosti uporabe hroščev kot vira hrane. Objava navaja visoko vsebnost beljakovin hroščev, prednosti gojenja in predelave hroščev pri varčevanju z energijo v primerjavi s tradicionalno živino ter manjše tveganje za bolezni, povezane z užitnimi hrošči.

Seveda ne bi bili prvi, ki bi hrošče vključili v uravnotežen obrok. Žuželke in pajkovci vseh oblik, velikosti in vrst se dnevno uživajo po vsem svetu. Po navedbah Skrbnik, 1400 vrst žuželk jedo v približno 90 državah. Tu je nekaj primerov iz poročila Oddelka za entomologijo na Kmetijski fakulteti Univerze v Kentuckyju, ki bi se v prihodnosti lahko izkazalo za navdihujočega za domačega kuharja:

Avstralija -Ne samo, da dobri ljudje žvečijo morska bitja v obliki jastogov, znana kot Moreton Bay Bugs, ampak nekatere avtohtone aboriginske skupine nabirajo tudi kopenske hrošče. Bogong molje kuhamo v vročem pepelu in jih prigriznemo cele, prav tako jih zmeljemo v pasto in uporabimo za pripravo peciva. Medene mravlje so tudi priljubljeni zalogaji. V skladu s svojim imenom imajo mravlje medenice sladek okus zaradi vsakodnevne prehrane medene rose.

Bali - Kačji pastirji za ribnike so na Baliju na žaru. Te dolge, tanke dobrote, postavljene neposredno na rešetko žara na oglje, izstopajo dimljene in hrustljave. Lahko jih skuhate tudi z ingverjem, česnom, šalotko, čilijem in kokosovim mlekom za bolj obilen obrok.

Japonska - Nikoli se ne izogibajte ekstremnemu prehranjevanju (potencialno strupena fugu, kdo?) Japonci so znani po tem, da strežejo kuhane ličinke osi, ocvrte kobilice, ocvrte cikade in ocvrte lutke svilenega molja.

Nigerija - V nigerijski zvezni državi Kwara so pri žvečenju najpogostejši hrošči termiti, premog praženi črički, surove kobilice, kuhane in posušene gosenice, ocvrte (in domnevno okusne) ličinke palmovega hrošča in ličinke kompostnega hrošča.

Kako bi se počutili, če bi za večerjo vzeli filete ščurka? Ste že kdaj pojedli hrošča? Seveda mislimo poleg mravelj, ki smo jih vsi okusili kot otroci. Razen če niste v otroštvu nikoli poskusili mravlje, v tem primeru tudi mi.


Novi Berkshires

V hribih Berkshires T+L najde klasično destinacijo poletje v državi, ki je predelana z najnovejšo blagovno znamko obrtniške prefinjenosti.

Ko sem prvič srečal mesarja Berkshiresa Jeremyja Stantona, me je vprašal, če si želim zanimivega prašiča. “Veš, rootin ’, tootin ’, tisti, ki lovi gobe. ” Jaz ’m, judovsko dekle, vzgojeno v košerju, iz predmestja New Jerseyja. O prašičih nisem vedel nič, še manj, da bi bili zanimivi. Toda z možem sva z nekaterimi prijatelji gostila prašičjo pečenko v njihovem domu v Connecticutu in zanimiv prašič je bil v redu. Ti prijatelji so bili starošolski Čehi in preden je to vedel, Stanton ni dobavljal le zanimivega prašiča, ampak so mu predali izdelane recepte — le deloma v angleščini —, ki sem jih odkril za stvari, ki jih je mogoče narediti s prašičjimi organi in kožo , in stopala. Pri prašičji pečenki nisem veliko jedel, a njen mojster je naredil vtis. Nekaj ​​let kasneje, ko je Stanton odprl mesno tržnico v Great Barringtonu v Massachusettsu, sem začutil, da je prišel ključni trenutek v razvoju Berkshirov.

Seveda so Berkshiri že dolgo kulturna destinacija. Tanglewood, poletni dom Bostonskega simfoničnega orkestra v Lenoxu, ponuja zvočno skladbo od Šostakoviča do Jamesa Taylorja. Ko ste se v poletnem popoldnevu peljali mimo teh legendarnih vrat, je mogoče skozi odprto okno avtomobila slišati Yo-Yo Ma ali Joshua Bell. Zgodovinski Jacob's Pillow Dance Festival je 30 minut vzhodno v Becketu. Nekatere izmed najboljših regionalnih gledališč v državi lahko najdete na gledališkem festivalu Williamstown —, kjer so redni Patricia Clarkson, Sam Rockwell in Blythe Danner. Območje ima tudi pomembno literarno zgodovino: Edith Wharton je Mount v Lenoxu smatrala za svoj prvi pravi dom tam, je zapisala Hiša Mirth in zabavala njenega dobrega prijatelja Henryja Jamesa. V poznejši dobi so Berkshires v kateri koli noči videli številne najbolj znane otroke šestdesetih in šestih let, morda boste slišali Boba Dylana, Arla Guthrieja ali Joan Baez, ki so v Dream Away Lodgeu 𠅊 čarobno, težko dosegljivi -poiščite bar, restavracijo in živahno glasbeno skupino v Becketu, na robu oktobrskega državnega gozda, kjer gostje zdaj s koktajli v roki hodijo po labirintu meditacije z divjimi cvetovi.

To pestro zgodovino lahko najdemo v strastni zavezanosti skupnosti umetnosti, pa tudi v slogu kraja, njegovem domačem, neo-boemskem vzdušju. Toda pred kratkim se je pojavila drugačna posvetnost, ki jo predstavlja nova skupina, ki jo sestavljajo tako mestni presaditelji kot domorodci Berkshirov, ki so se vsi zavestno odločili za življenje in spodbujanje življenja s prizemljeno, podeželsko prefinjenostjo.

V hribovitem, hribovitem območju Berkshires, ki se razteza od zahodnega Massachusettsa do meje s Connecticutom, ki ga prečkajo ovinkaste podeželske ceste in obdano z očarljivimi vasicami —, se lahko poiščete po hrani. Matthew Rubiner, who opened Rubiner’s Cheesemongers & Grocers in 2004 in a former bank on Main Street in Great Barrington, and followed it up with the popular Rubi’s Café, was the first in the area to create a gleaming, high-end retail establishment. It prompted a friend who had wandered in when the shop first opened to call me, practically hyperventilating. “I feel as if I’m in Fauchon,” she said, referring to that Parisian mecca of all things culinary. And indeed, Rubiner’s is a gourmet’s paradise, and Rubiner himself, the poet laureate of cheese. Some 125 artisanal cheeses are displayed with descriptions such as this one, for Azeitão: “Little drum of rich, dense, occasionally flowing raw ewe’s milk cheese of the ‘Serra (mountain)’ style of southern Portugal. Sheepy and seductive.” “We are in an era of extreme connoisseurship,” Rubiner says. “The lay customer has incredible depth of knowledge. And there are a lot of cool, young, dynamic people who want to be butchers and cheesemongers. This probably extends across the landscape of artisanal food, to manufacturing and producing. Not just chefs are stars now.”

The Berkshires have attracted precisely these young people—ones who might have gone into business or law or advertising in decades past but who, instead, are building lives close to the earth. Maybe it’s a result of watching their own parents work too hard and not enjoy the fruits of their labors𠅋ut regardless, they have redefined success for themselves. Time with family and friends, homey pleasures: this isn’t 1980’s-style gluttony but something altogether different. This breed of Berkshire-ite is interested in learning and savoring, and in giving back. Each week at the community table at Rubi’s Café, the local farmers—Stanton’s brother Sean, who runs the Barber brothers’ Blue Hill Farm in Great Barrington, among them𠅌ompare notes over breakfast about what’s on the docket at the slaughterhouse and the price of vegetables. “Hay is a popular subject,” Rubiner says. Erhard Wendt, who owns the Williamsville Inn, is known to be an expert forager. He (and he alone) knows where his ramps are, and Rubiner sells his ramp butter. Jeremy Stanton has staked out the best spots for morels, hosts classes in introductory and advanced sausage-making, pickling, and whole-hog breakdown, and sends recipes for cassoulet and milk-braised pork to his mailing list of 500. In one newsletter, he wrote: “We are here together because we collectively willed it to be so. Together we have put $250,000 directly into the hands of local meat farmers and a corresponding amount of delicious food directly into our bellies.” Mark Firth, whom Rubiner refers to as one of the “new old-school hipster butcher chefs,” used to co-own highly successful restaurants in Brooklyn, including Marlow & Daughters. “I would go back and forth,” he tells me, �tween my farm up here and my restaurants down there, and I finally realized that I really didn’t want to be raising animals here, then going back to the chaos.” Firth decamped to the Berkshires with his wife and young children, and recently opened Bell & Anchor, a 60-seat locavore restaurant that he describes as “We raise it, we kill it, you eat it.”

“I’m sick of the expression �rm to table,’ ” Rubiner says. “I mean, what else is it supposed to be?” Following the food trail leads deep into the land and the complex web of people who take care of it. After a quick stop at the charming Southfield Store, a café/restaurant/bakery that sells favorites such as Shirl’s gelato and work by local artists, he takes me down a dirt road to Rawson Brook Farm, where about 40 milking goats each yields six quarts of milk a day at the height of the season. “This is about as low-tech an operation there is,” Rubiner says. Indeed, the goats are roaming, there isn’t a soul to be seen, a refrigerator is full of the Monterey chèvre that the farm produces, and every so often someone stops by to buy some. But for a long time it was Stanton, the butcher, who delivered the fresh goat cheese all over the county each week, from the Old Mill, in South Egremont, all the way to Mezze, in Williamstown, easily driving a hundred miles. And he still gets around, despite running his thriving new business. Why? 𠇏or the same reason that I drive to Chatham, New York, twice a week to pick up my bread,” Rubiner says, referring to the camaraderie among these merchants and restaurateurs. “I wouldn’t survive without it.”

Three hours from Manhattan and two and a half from Boston, “Great Barrington is not a suburb of anything,” says cookbook writer, food blogger𠅊nd former town selectman𠅊lana Chernila, who works most Saturday mornings at the farmers’ market selling produce for Indian Line Farm, one of the first community-supported-agriculture farms in the country. “It will never be absorbed by a city. It never will become less of itself.” Perhaps for this reason, the town and its environs easily inspire we-could-live-here fantasies among visiting urbanites. It’s just big enough to feel like it wouldn’t get old fast, yet retains the small-town sense of knowing and being known. This fantasy—mine, I’ll admit it—involves not only a refining of my palate, an ability to distinguish a ramp from a scallion, but also the wherewithal to whip up, as Chernila regularly does, granola from scratch (let alone know what to do with half a pig’s head when Chernila got one, she made headcheese).

The range of accommodations the Berkshires have to offer is striking. In April 2011, Richard and Clare Proctor, a British couple, began renovations on what had once beena typical roadside motel, the Briarcliff, at Monument Mountain, and transformed it into a spare, comfortable, design-centric, and altogether cheerful—not to mention reasonably priced—spot. They’re still working on the grounds. “Motels are where you go to get murdered, or go to have sex for a few hours in the afternoon,” Clare says, referring to the pop-cultural preconceptions of such places, 𠇋ut we were tired of B&B’s. We𠆝 stayed in lots of them and no longer felt compelled to talk with fifteen strangers at ten o𠆜lock in the morning.”

A B&B that would not fit the Proctors’ scenario would be Stonover Farm—owned by Tom Werman, a former heavy-metal record producer who, along with his wife, Suky, has created a serene and airy property in Lenox, within walking distance of Tanglewood, complete with an art gallery and a one-room schoolhouse now used as a guest suite. And though modern, rural minimalism may be a hallmark of the new Berkshires, elegance and luxury abound at Wheatleigh, the elegant country-house hotel, and the heart, soul, and history of the region are on full display at the exquisite Blantyre, both also in Lenox. If I had a wealthy, eccentric, beloved great-aunt, this is where I𠆝 want her to live. Owner Ann Fitzpatrick Brown has created an environment so warm and cosseting that, staying there, I was overcome by a hazy, delightful sense of relaxation, like a puppy finding a spot on a rug in the sunlight. There were books and magazines to satisfy every taste and whim, from Dickens to Hello! In the 1902 manse’s great hall, the staff posts suggestions for the day’s activities: Playing a game of chess in the music room. Relaxing in the sauna in the Potting Shed. Taking a walk on the Blantyre trail. Embarking on a guided tour of the extraordinary wine cellar with Luc Chevalier, the elegant maître d’ and former sommelier who moved to Blantyre from his longtime position at New York’s Lut. The house is full of such treasures—the regal heads of a Canadian caribou named Bob and an elk called James portraits of “the girls,” Brown’s late, beloved wheaten terriers, dressed in full Elizabethan garb a portrait of a “Hoover granddaughter” leading a lamb. Brown, whose family has owned Blantyre for 32 years, is a curator of a certain magical, all-but-bygone era, and her passion is in preserving it. “One of the reasons people come back is that it’s always the same,” she tells me. “Once, we had a problem in the Paterson Suite with the frog stopper in the bathtub. A guest came back after years and asked, ‘What happened to the frog?’ ”

As tempting as it is to sink into the nurturing environment of Blantyre and never leave, just over in Stockbridge is the yin to Blantyre’s yang: an unlikely, institutional-looking, massive brick building perched high above the Stockbridge Bowl lake, the Kripalu Center for Yoga & Health—where an entirely different kind of nurturing takes place. As is true of most things Berkshire, Kripalu is authentic, complex, quirky, storied, and unlike anyplace else. Its appeal is not flashy or immediately apparent. It takes time to discover the beauty of guided morning kayaking on the Stockbridge Bowl, or the range of programs, from the most out-there (Soul-Level Animal Communication: What Our Animals Are Really Telling Us) to the seriously cutting-edge (Stephen Cope’s Institute for Extraordinary Living, which is engaged in a Department of Defense𠄿unded study of yoga’s effects on military personnel suffering from post-traumatic stress disorder). One evening, I booked an after-dinner ayurvedic treatment called shirodhara in the spartan Healing Arts Center. An oil was chosen specifically for my dosha, or bodily humor. Anxious? Ungrounded? Restless? Fearful? Irritated by loud noise? Chilled or cold? Check, check, check. In a small, quiet room, a practitioner named Nikki draped me in towels, then began to pour a slow, steady stream of warm oil onto the center of my forehead, my “third eye.” Music—meditative chants𠅏illed the air, repeating, repeating. The sensation, at first, was almost unbearable. But then something within me began to break down, to relax. After an hour in which I lost all sense of time, having stopped wondering how I𠆝 ever wash the oil out of my hair, and smelling not-unpleasantly of sesame, I drifted back toward my monastic room, feeling a rare and profound sense of peace. I stopped in front of a plaque engraved with a quote from Mahatma Gandhi. It seemed to encapsulate everything there is to say about life in the Berkshires and its valiant anthem to living an authentic, grounded life: “Happiness is when what you think, what you say, and what you do are in harmony.” I think the butchers, the cheesemongers, the farmers, and the artists and artisans who make up today’s Berkshires would agree.


Rooftop Chopped Brought the Competition Even Closer to Fans at the New York City Wine & Food Festival

At Rooftop Chopped, a brand-new event for the New York City Wine & Food Festival, fans of Food Network's long-running competition cooking show were treated to a special experience: an insider's look at the show. Following the format of the show, participating chefs, among them former Chopped competitors, cooked their choice of either appetizer, entree or dessert, and the eventgoers had the chance to taste and vote on their favorite dishes from among 30 in total. And of course the cast of judges and host Ted Allen were on hand to try the dishes and present the awards for both their judges' pick and the people's choice.

"We are taking our participation in the Festival to a completely higher level," said Ted of the highly anticipated event. "I am excited for the food, for the competition. It's like Chopped Live," he said of the new format. And this time Ted had the chance to taste the dishes — something he doesn't get to do on the show. While the festivities were going on, fans could also audition. "We've never done an event where people could come and apply to be on the show," Ted said of the unique opportunity. "It's like they're participating in a live, large-scale version of our competition."


A ‘Taste of the Berkshires' Comes to New York - Recipes

To quote our favorite Celtic band, MacTalla M ó r Celtic Roots Band , "The pipes are calling resistance is futile," although this could easily have been the refrain for aficionados who attended WhiskyLive 2009 in New York to taste a wee dram or two of the good stuff.

As part of the Tartan Week celebrations, on March 30, 2009, Pier Sixty at the Chelsea Piers in New York was transformed into a little bit of Scotland with bagpipers piping, informative seminars, great food, mood setting music by MacTalla M ó r Celtic Roots Band, and plenty of products to sample and whet your whistle whether your interest was Scotch Whisky, Japanese Whisky, Canadian Whisky, Irish Whiskey, or Bourbon, with a few interesting beers and even a rum to round out the evening of tasting.


The Pipers Warming Up

WhiskyLive offered attendees the opportunity to attend six different seminars, and always looking to increase our spirits knowledge, the Spirited Travelers, aka Debra C. Argen in Edward F. Nesta, attended two very interesting seminars - "Glenmorangie's Brave New World - A Journey in Pursuit of Perfection," in Maker's Mark Bourbon 101.

Since the two seminars that we wanted to attend were at the same time, we had to divide and conquer with (Debra) attending the "Glenmorangie's Brave New World - A Journey in Pursuit of Perfection" seminar, and (Edward) attending the Maker's Mark Bourbon 101 seminar.


Glenmorangie's Brave New World Seminar

With his charmingly thick Scottish brogue, I felt like I was transported to Scotland as I listened to Dr. Bill Lumsden, Head of Distilling and Whiskey Creation at The Glenmorangie Company as he presented his informative and very tasty seminar I must add, "Glenmorangie's Brave New World - A Journey in Pursuit of Perfection."

The seminar looked at the history of The Glenmorangie Company and what makes Glenmorangie different, from the hard, mineral rich spring water, to using the tallest stills in Scotland, to the American White Oak ex-Bourbon barrels that are only used twice and then discarded as they do not interfere with the Glenmorangie soft, delicate, range of flavors, to the science behind the new range of Glenmorangie products.


Dr. Bill Lumsden, Head of Distilling and Whiskey Creation

Of course, the best part of any spirits education, is the accompanying tasting, which included a flight tasting of six Glenmorangie Single Malt Scotch Whiskies that began with the Original, and progressed to the Lasanta, the Quinta Ruban, the Nector D'or, the Astar, and ended with the Signet.

With each progression, Glenmorangie added a few new fans of each product, and like everything else in life, there are always some things that just stand out, and although each of the offerings from Glenmorangie were delicious, my favorite tasting was that of the Astar, which is Gaelic for journey, with its aromatic nose, and with a wee drop of water added, which Bill referred to as "releasing the serpent" the spirit really opened up and revealed mint, vanilla, crème brulee, and toasted oats on the nose and on the palate, a rich and spicy mouth feel, and a delightful lingering warmth available in limited quantities I savored every drop.

I (Edward) attended the Maker's Mark Bourbon 101 seminar led by Maker's Mark Master Distiller Kevin Smith. The seminar was much more than just a chance to sample Marker's Mark. Kevin discussed that Bourbon can be made any where in the continental United States, but that the majority of Bourbon comes from Kentucky where the climate, grains, aging, water, the unique characteristics of each brand, and the watchful eye and palate of the Master Distiller, combine to produce the best Bourbons. There is only one common thread that all Kentucky Bourbons share and that is the climate, as the other elements vary by product thus producing a wide and varied range of color, taste, and finish. With respect to grain, Bourbon must be at least 51% corn, but most vary the percentage of corn, as well as the other types of grain that they use from wheat, malt barley, and rye, and the percentage of each. Combine aging, type of yeast, fermentation, how they char their seasoned wood for the one and only time that a barrel may be used to make bourbon, and where they receive their water supply from, and you have a set of permutations that can make your head spin, but alas we had some excellent Bourbon to sample to calm the nerves.

So, taste we did. In front of each attendee were 4 different samples of Maker's Mark that included "White Dog" that is clear and fresh out of the barrel, a sample that was aged for 2 years, an over mature sample, and the Fully Mature version. The "White Dog," as it is so aptly named, was young with heavy alcohol on the nose and palate, and a bit wild this is what the Master Distiller and his team sample to size up the potential and future of that specific barrel. As we sampled the different aged products that ranged from 2-years to the over mature, you could see how the combination of type of grain, and the effect of the barrel, had on the product. The 2-year bourbon still had a heavy hand of alcohol notes on the nose and palate causing a burn on the finish, while the over mature was smooth but a bit sweet and lacking balance. The Fully Matured had the consistency that you come to expect from Maker's Mark, smooth on the palate, no burn on the finish, and a balanced nose. Kevin closed the seminar with a salute as we lifted our glasses and toasted all Bourbon and its unique United States identity.

We continued our "spirits education" on the tasting floor visiting the individual vendors and sampling many of the products, and it was interesting to taste different styles of whisky side by side where you could experience the nuances of the whiskies that varied from heavy peat to little or no peat, and how the different water as well as aging, affects each of the products. WhiskyLive also provided us with the opportunity to reacquaint ourselves with some old favorites like Yamazaki Single Malt Whisky from Japan , as well as introduced us to some new finds that we might otherwise have never known.

Taking time from tasting, we enjoyed dinner while listening to the talented MacTalla M ó r Celtic Roots Band comprised of Jesse MO Ofgang (pipes, whistles, drums, guitar, percussion, vocals), his sister Ilana (piano, bass pedals, organ, lead vocals), brother Levon (pipes, whistles, percussion), brother "MageErik" (vocals, bass), and mother, Patty Devlin (bodhran, vocals) who had the enthusiastic audience clapping in time with the music as the band played many cuts off their latest CD, The New Colossus .


MacTalla M ó r Celtic Roots Band

Day had slowly made its transition to evening with the New York skyline dramatically silhouetted against the Hudson River as we made our way back into the reality of Manhattan. All in all, it was a perfect night.


‘The Fiercest’ Vegan Burger Competition Comes to New York

Popular New York City vegan hotspot, V Spot Organic, will host “the fiercest plant-based burger competition”, The Burger Supremacy 2018 on May 14th. The event is being organized by U.S. Veg Corp, which also brought the first vegan cheesecake competition to New York last year.

While the finalists have yet to be announced, U.S. Veg Corp has confirmed there will be at least eight vegan burgers taking part in the competition. The styles will range from traditional burger to gourmet takes on the classic.

Founded by Sarah Gross Feoli and Nira Paliwoda, the U.S. Veg Corp specializes in producing plant-based events. Their aim is to provide opportunities for vegan and plant-based brands to target “a passionate audience interested in a vegetarian and eco-friendly lifestyle.”

Described as the company’s “annual flagship event”, the New York City Vegetarian Food Festival will take place on May 19 th , only a few days after The Burger Supremacy competition. The food fest will feature talks from many experts and activists as well as cooking demonstrations.

The market for plant-based and vegan themed events in the United States is growing as consumers are steering away from meat and dairy products. A recent study found that, in order to live more healthily, over fifty percent of Americans are now choosing vegan sources of protein over animal-based options. Furthermore, the number of vegans across the U.S. has also risen, by a staggering six hundred percent.

Additionally, the health benefits of a plant-based diet are becoming widely recognized, contributing to its growing popularity. Credible organizations such as the American Diabetes Association have endorsed a plant-based diet, stating that eating fruits and vegetables in combination with plant-based proteins is one of the best and most effective ways to combat the disease’s symptoms and help to prevent its onset.

Tickets for the vegan burger competition are on sale now and include a taste of every participating burger, along with organic chips and salsa, and a selection of drinks.


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