Some of the best restaurant food can be found in out-of-the-way places, but most likely you’ll need help finding those eateries.
The Appalachian Regional Commission (ARC) has created a new Appalachian food map guide to promote culinary tourism. Bon Appetit Appalachia features 48 culinary destinations in Kentucky that include local farms, farmers markets, farm-to-table restaurants, wineries, craft breweries, and food festivals. The guide is available as an insert in the summer 2014 issue of Food Traveler magazine, which is available on newstands through Sept. 30. Go to Visitappalachia.com.
Restaurants featured include:
■ The Bluebird, 202 West Main Street, Stanford; The Blue Raven, 211 Main Street, Pikeville; Snug Hollow Farm, 790 McSwain Branch, Irvine; Red River Rockhouse, 4000 Rt. 11, Campton; Country Girl at Heart Farm Bed Breakfast, 6230 Priceville Road, Munfordville and the Beer Cheese Trail in Clark County.
The first Town Branch cocktail contest will take place from 6 to 9 p.m. Monday at Town Branch Distillery, 401 Cross Street.
The mixologists are to create the best cocktail using Town Branch rye and Ale-8-One. Tickets are $25, at Eventbrite.com, and include samples of the five drinks the bartenders will make, food from Dupree Catering, and Ale-8-One.
The five finalists competing in the Mix-Off, along with their cocktail entries include:
■ Shayne Bates of Enoteca in Lexington: “Pistacia Vera” cocktail recipe includes brown sugar, pistachio liqueur, crème de cassis and Ale-8-One candied raspberries.
■ Adam Geissler of Bour-Bon in Paris: “Town Branch sour” features lime juice, Town Branch bourbon, orange bitters, soda and a mild French apéritif with a red wine base, flavored lightly with quinine, coffee and bitter orange.
■ Jonathan Sizemore of Sutton’s Restaurant and Atomic Café in Lexington: “A Late One on the Town” concoction features vanilla citrus liqueur, grapefruit bitters, fresh grapefruit, fresh ginger and vanilla bean cane sugar, creating a unique, layered flavor dimension designed to amplify the taste of a Southern favorite — bourbon and ginger ale.
■ Lauren Sundberg of Marriott Griffin Gate Hotel in Lexington: “Rye You So Good?” cocktail features muddled fresh grapefruit and sage.
■ Daniel Weeks of Shorty’s in Lexington: “Town Toast” cocktail was inspired by French toast with strawberry syrup and features muddled strawberry, vanilla, and cinnamon for a refreshing, crisp summer taste.
“Local Food Heroes” to be honored Aug. 18
Three Kentucky farmers, voted as the Commonwealth’s Local Food Heroes for 2013, will be honored on Aug. 18.
The inaugural Local Food Heroes Farm to Table Dinner will be at Ramsi’s Café on the World in Louisville to honor Ramsi Kamar of Louisville, Michael Lewis of Berea, and Clay Turner of Russellville.
The Local Food Heroes Initiative was created from a partnership between the Kentucky Department of Agriculture; Louisville Farm to Table; and Seed Capital Kentucky.
Proceeds go to The Lincoln Foundation, a nonprofit that provides educational enrichment programs for disadvantaged students in the region. The Louisville-based organization plans to use the proceeds to implement a new agriculture and culinary education component to its curriculum.
Tickets are $100. Ramsi’s Café is at 1293 Bardstown Road. Call (502) 451-0700.
Southern cuisine featured in Garden Gun magazine
If you’re on the lookout for good food while traveling this summer, take a look at the latest issue of Garden Gun. The best of Southern cuisine features: Requiem for a Fish Sandwich, by Rick Bragg; Alton Brown talks about his Georgia roots and coconut cake; Kim Severson gives a few reasons why food has become the nation’s cultural currency and why southern cuisine has never been more prized; Adam Sachs profiles John Fleer, who is called the most unsung hero in Southern food; take a tour of 20 breakfast joints, classic and contemporary, and what they’re serving up hot; and the things you can do with the right ingredients and a cast-iron skillet.
Pickling made easy
Making pickles at home used to take days, but now pickling is easier and goes beyond cucumbers.
For quick pickling at home, no special equipment is needed and the necessary ingredients are already pantry staples. Just combine your favorite fresh summer produce with a mixture of vinegar, salt, sugar and spices — then let it chill in the refrigerator to develop flavor.
Quick-pickled produce can be eaten right out of the jar, piled onto sandwiches and burgers, chopped into salads, or mixed into entrees. Pickled fruits can be used as toppings for waffles and ice cream.
Here’s an easy relish recipe that’s great on hot dogs, bratwurst or burgers.
Spicy pickled green tomato relish
2 large green tomatoes
1 medium green bell pepper, seeded
1 small onion
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon red pepper, Crushed
2 bay leaves
Finely chop vegetables. Place in large glass bowl. Set aside.
Place remaining ingredients in small saucepan. Bring to simmer on medium heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Pour hot liquid over vegetables.
Refrigerate 1 hour or until cooled. Serve. Or, cover and refrigerate until ready to serve. Remove bay leaves before serving.
Source: McCormick Kitchens
Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.
The show, unofficially called “Food Fest Nation” in previous reports, follows Anderson as he visits food festivals across the country, partaking in local food and culture. Monday’s premiere took Anderson to the World Championship Steak Cook-off in Magnolia, Ark., and his trip to Tryon, N.C., will be part of the Sept. 1 episode, “BBQ Festival.”
In June, film crews from the show visited the Flat Rock Wood Room, where owners Wayne and Kim Blessing were gearing up for the Blue Ridge BBQ Festival. They have been competing in barbecue contests for eight years under the team name “Midnight Burn,” and were just a couple of the local entrants who made it out to Tryon last month.
Whether or not the scenes filmed at the Flat Rock Wood Room will make it into the “BBQ Festival” episode remain to be seen, said a Food Network spokesperson, since the network usually doesn’t see the final version of an episode until the day it’s aired.
According to the episode’s description, Anderson will be shown tasting elk burgers, deep-fried pickles and Asado goat at the Blue Ridge BBQ Festival, where he also meets rival chefs.
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accesshollywood.com. “Lucy” opened It’s a party in my mouth. Anthony
Anderson is on a mission to discover the best food
festivals in food network’s eating America, a challenging assignment for
him since a medical issue forced him to lose 45
pounds, going from that to that. On “Access Hollywood” this
morning, Anthony told us how losing the weight was do
or die. Did a doc say you got to drop
some pounds? Being a type ii diabetic, it was mandatory.
It’s die from it or live with it. I made
a choice for the latter. Anthony Aderson gets real about
living with type ii diabetes. He’s cut down on sugar,
and portion sizes. I’m about to go to a plant-based
diet. Your skin clears up, your sex drive is great.
Baby, we going to try all positions when I get
home! Woo, those steaks look good! Eating America on the
food channel. Why would you put yourself eating festival food
around the country if you can’t really eat this stuff?
I can eat it, I just have to watch how
I eat it. It was a great experience. Earlier in
the show, Anthony got passionate about Aretha franklin’s diet after
the singing legend had an incident with an employee at
Johnny rockets. She’s a type ii diabetic like me. Aretha,
you know you should not have been at Johnny rockets
eating that double cheeseburger with fries. If I was working
there, I would have said, no! He says it was
love, Aretha. I promise nothing but love.
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Anthony Anderson, star of ABC’s new sitcom “Black-ish,” has another new show coming to the airwaves. This new unscripted series is titled
“Eating America with Anthony Anderson” and will take viewers to every corner of the country to explore culinary delights.
Anderson’s speciality is hitting up food festivals that are associated with particular regions of the country. In addition to sampling the local cuisine, Anderson will interview the people behind such festivals as the Long Grove Strawberry Festival in Illinois, a steak festival in Arkansas, Ribfest in Chicago, the South Carolina Poultry Festival and the Rockwood Ice Cream Festival in Delaware.
“Eating America with Anthony Anderson” premieres Monday, July 28 at 9 p.m. ET/PT on the Food Network.
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Dominic White and
Rock star chefs could end up commanding the same sort of performance fees as big-name music acts and undermine the success of food festivals, according to Big Day Out co-founder and restaurant owner Ken West.
“Any time anything is successful, there is a desperate need for people to get in on the action, to duplicate it, but they are not understanding, that there is limited talent,” he told Channel Nine’s Financial Review Sunday program. “Sure, you can say that there’s restaurants everywhere, but in actual fact, there’s key players in this thing.
“If there are 20 food festivals around Australia, then people say I can only do this one, over that one. Someone offers money to do one over another.”
Mr West co-founded the pioneering Big Day Out music festival, which earlier this month cancelled next year’s event. Big Day Out was the country’s most successful one-day music festival, spawning many imitators, but spiralled out of control as artists commanded higher and higher performance fees. Industry revenue for music festivals peaked in 2010 at more than $100 million.
Fascination with food here to stay
Chef and restaurant owner Matt Moran hit back at the allegation, saying people were more interested in food than the celebrity. “Food festivals have been around for a while, but most people are more interested in food, and not so much in the celebrity,” the owner of Sydney’s Aria and Chiswick restaurants told the program.
“More and more people are interested in what they are eating, where it comes from and who’s producing it.”
He said fascination with food was here to stay.
“The bubble is never going to burst; not with food, not nowadays. People say with food it’s a fad; it’s not: it’s reality.”
Traditional media companies – including Fairfax Media, publisher of The Australian Financial Review, Nine Entertainment and News Corp – are increasingly focusing on events, although so far they only contribute a small portion of earnings.
Brisbane’s Night Noodle Market, which is run by Fairfax, was held at the weekend and was expected to attract about 200,000 people.
Festival scene evolving
“Chefs are the new rock stars,” said Fairfax’s managing director of marketing services, Andrew McEvoy.
Mr McEvoy is also a former Tourism Australia chief. He said all festivals had limited lifespans, and that the festival scene was evolving.
“Like all things, festivals have a life cycle and things like Homebake and Big Day Out are maybe coming to an end, but others are growing and they are becoming more specific. And they’re really targeting an audience that loves what they have to offer.”
Mr McEvoy was recently tasked with having to triple the size of Fairfax Media’s events business to $100 million in about four years.
Fairfax generates multiple revenue streams from the City2Surf. This is a model that Mr McEvoy is keen on. His strategy is not just to sponsor events but to own and run them. He is keen on events where Fairfax makes money through sponsorship deals, participation revenue and a clip of the ticket on merchandise and digital revenues.
Fairfax is not the only media company expanding into the $2 billion events sector: Nine Entertainment Co and Seven West Media are also among those looking to offset traditional revenues.
But critics say events can be a low-margin and high-risk business: a rainy day may wipe out your profit margin on some outdoor events.
Deborah Knight, Financial Review Sunday: Well it has been a big weekend for festivals with music lovers camping out for local and foreign acts at Splendour in the Grass and foodies and families flocking to the Night Noodle Markets in Brisbane. The festival scene, though, has changed quite a lot over the years and as The Australian Financial Review’s media editor Dominic White reports, it is providing new opportunities for traditional companies.
Dominic White, Financial Review reporter: For almost two decades, it was one of the most successful music festivals in the world.
Newsclip recording: More than 80 performers, 60 bands and eight stages featuring a non-stop 12-hour shift of live entertainment.
White: Then the Big Day Out descended into uncontrolled chaos – headline acts not turning up, angry sponsors and in-fighting. Ticket sales flagged, and a few weeks ago next year’s event was cancelled.
Ken West, founder, Big Day Out: The Big Day Out produced a myriad of events based on its success. A lot failed, some worked, [and] eventually the Big Day Out got chipped away at from below.
White: Industry revenues peaked in 2010 at more than $100 million. But with more festivals competing for limited talent, the price of big-name acts soared.
Now the festivals doing well are those like Splendour in the Grass, which focus on one genre of music. This year, the three-day indie music event sold out in under two hours.
Andrew McEvoy, in marketing at Fairfax Media and a former managing director of Tourism Australia: Like all things, festivals have a life-cycle and things like Homebake [and] Big Day Out are maybe coming towards the end of theirs. But others are growing, and I think they are becoming more specific and they’re really targeting an audience that loves what they have to offer.
White: That’s where food festivals come in.
McEvoy: People have always loved eating and drinking; food festivals are the counter-intuitive [reaction] to technology. People want to gather; they want to eat well and drink well and be amongst friends.
Matt Moran, chef: More and more people are interested in what they are eating, where it comes from and who’s producing it.
White: In its first week 100,000 people turned up here at the Brisbane Night Noodle Markets. They are here for a fun night out, but the big drawcard is the food. The critics say the fad won’t last, but foodies say it’s here to stay.
West: Any time anything is successful, there is a desperate need for people to get in on the action, to duplicate it. But they are not understanding that there is limited talent. Sure, you can say that there are restaurants everywhere, but in actual fact there are key players in this thing.
Moran: Nah, the bubble’s never going to burst – not with food, not nowadays. People say the whole cooking phenomenal is a fad; it’s not. It’s reality.
White: Food festivals are hard work for restaurateurs, but the crowds can make it worthwhile. By the time the Fairfax Media Night Noodle Markets packs up tonight in Brisbane, 200,000 people will have visited.
McEvoy: That’s great turnover for these smaller businesses and much better turnover than they would otherwise do in a month like July.
White: Then there’s the publicity.
Moran: It makes the restaurant busy, there is no question whatsoever.
White: But organisers of food events shouldn’t get complacent. Pop culture festivals are now on the rise.
McEvoy: Just recently there was a Game of Thrones free exhibition at the Museum of Contemporary Art here in Sydney and the numbers were enormous.
White: Listed media companies are cashing in on events to take pressure off print and TV revenues. Right now, food festivals are in the sweet spot.
McEvoy: Chefs are the new rock stars and, you know, if there is a comparison they are probably what music’s always had.
Knight: That’s making me hungry and Geoff’s daughter, Amelia, is at Splendour in the Grass this weekend. You are watching that with great interest?
Geoff Wilson, Wilson Asset Management: Great interest – I was trying to see if I could pick her out there.
Knight: She’ll be fine.
Three chefs and a bartender walk into a restaurant to talk about tomatoes.
No. The punch line isn’t ketchup. But as it turns out, if pressed, the chefs say they can get a little tired of the bounty of the summer garden. And even for the most creative among them, it’s sometimes difficult to think up new tomato recipes
In Atlanta, it’s a bigger challenge come Attack of the Killer Tomato Festival time. In its sixth year, the annual benefit for Georgia Organics features some 30 farmers, 50 chefs and 20 mixologists, who come together to show off their tomato growing, cooking and mixing skills for a good cause.
This year, chef Joe Schafer of King + Duke is offering up smoked tomato consommé with poached oysters, bacon, cucumbers and tomatoes
“We wanted to go pretty light,” Schafer says. “There will be a lot of people at this event showcasing their stuff, so this should be something a little different, with a little higher degree of difficulty and a couple of different tomato preparations.
“But I’m always impressed by what I try. To take something basic like a tomato, and have all these different chefs try to do something different, is really interesting. It’s something I definitely pay attention to.”
Chef Matt Basford of Canoe is making avocado butter lettuce “soup” with spiced heirloom tomato sorbet and crisped smoked bacon.
“I like summer and like using tomatoes in all sorts of ways,” Basford says. “The sorbet has some heat from Tabasco sauce. The ‘soup,’ which is an avocado and butter lettuce emulsion gives it a nice smooth, cool effect, while the bacon adds a smoky crunch.”
Chef Derek Dollar of Milton’s Cuisine Cocktails put together a cornbread tomato salad that reflects the simple goodness of the crops that are grown at his restaurant’s small farm, dubbed Milton’s Acre.
“Our farm produces a lot of tomatoes,” Dollar says. “We’ll probably do about 3,000 pounds of 15-20 different organic heirloom varieties this season, so we do just about everything we can with them. But they’re so fresh and good, we like to use them raw. This cornbread tomato salad kind of has that farmhouse feel, I think.”
Bartender Mercedes O’Brien of Gunshow found inspiration for a tomato cocktail from one of her favorite summer snacks, the spicy Limonatta fruit cup at Lottafrutta Gourmet Fruit House in Atlanta.
“That fruit cup is the best because of the Tajin chile seasoning,” O’Brien says. “You can find it in Latin markets and it’s so good sprinkled on fresh fruit.
“There are three different kinds of tomato flavors in the cocktail — yellow for brightness and cherry for pop and sweetness, then there’s tomato water in the ice cube, which gives you even more flavor as it melts.”
These Attack of the Killer Tomato Festival chef’s recipes showcase dishes and drinks from summer’s bounty.
Farmhouse Cornbread Tomato Salad
By Chef Derek Dollar, Milton’s Cuisine Cocktails
Hands on: 15 minutes Total time: 30 minutes Serves: 2-4
This simple summer tomato salad gets a savory kick from cornbread and a tangy edge from white balsamic vinegar. Toasting the cornbread cubes keeps them crispy.
2 cups cornbread, diced into 1-inch cubes
½ cup red cherry tomatoes, halved
½ cup Sungold cherry tomatoes halved
½ cup cucumber, 1-inch dice
¼ cup chopped purple basil
¼ cup sliced red onion
¼ cup corn, grilled and taken off the cob
¼ cup rendered bacon, crumbled
white balsamic vinaigrette to taste, see recipe
Preheat oven to 350. Toast the cornbread cubes until golden brown, approximately 5 minutes and set aside to cool.
In a large bowl, mix together the tomatoes, cucumber, purple basil, sliced red onion, and the cooled cornbread. Add the white balsamic vinaigrette, season with salt pepper, and toss until all the ingredients are coated. Plate the salad and scatter the grilled corn and bacon over the top.
Per serving, with one cup vinaigrette: 616 calories (percent of calories from fat, 53), 11 grams protein, 62 grams carbohydrates, 2 grams fiber, 37 grams fat (6 grams saturated), 47 milligrams cholesterol, 1,006 milligrams sodium.
White Balsamic Vinaigrette
Hands on: 15 minutes Total time: 15 minutes
Makes: 2 cups
1/2 cup white balsamic vinegar
1/4 cup water
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 ½ teaspoons chopped chives
1 tablespoon chopped parsley
2 tablespoons chopped basil
1 teaspoon chopped thyme
1 ½ tablespoons dry oregano
1 cup olive oil
salt and white pepper to taste
In a blender, combine all ingredients, except the olive oil. While the blender is running, slowly add the oil and emulsify, and season with salt and white pepper.
Per 2-tablespoon serving: 112 calories (percent of calories from fat, 94), trace protein, 2 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), no cholesterol, 18 milligrams sodium.
Smoked Tomato Consommé With Poached Oysters, Bacon, Cucumbers and Tomatoes
By Chef Joe Schafer, King + Duke
Hands on: 45 minutes Total time: 4 hours, includes 1 hour for smoking the tomatoes and 2 hours for steeping.
Smoking tomatoes gives them a rich, concentrated quality. Oysters and bacon add more layers of flavor to this light and elegant sip of summer.
For the tomato water:
18 large red tomatoes, cored and cut in half
1 cup fresh basil
1/4 cup fresh mint
2 tablespoons salt
Smoke the tomatoes in a covered grill or smoker at 90-100 degrees for about an hour. Transfer the tomatoes to a large mixing bowl with a few pinches of salt, cover the bowl tightly with plastic wrap.
Fill a sauce pot, slightly smaller than the diameter of the bowl, half way with water. Place on medium heat and set the bowl on top of the pot, double boiler style.
Steep the tomatoes for about 2 hours to allow them to release their liquid.
Remove the bowl and strain the tomato juice through several layers of cheesecloth to remove the solids and to produce a clear tomato water.
While still warm, pour the tomato water over the basil and mint, cover and allow to steep until room temp.
Strain out the herbs, season the water with salt and set aside.
8 fresh, small or medium size oysters, Beausoleil, James River or Rappahannock are good choices
2 cups tomato water, see recipe
Shuck the oysters and place them in a small bowl.
In a medium saucepan, bring the tomato water up to a simmer and pour over the oysters, allow to steep until room temp, approximately 15 minutes. Place the oysters, in the tomato water, in the fridge to cool. You may store them in this manner until ready to serve, up to 2 days.
4 slices of bacon, cooked crispy
2 organic/heirloom cucumbers, peeled, small dice
1 ½ pounds mixed heirloom tomatoes, some sliced, some diced, some whole if small
¼ cup Thai basil, picked
¼ cup mint, picked
sea salt to taste
Strain off the poaching liquid from the oysters. Place 2 oysters in each bowl.
Spoon a mixture of the tomatoes and cucumbers in the bowl with the oysters. Place a bit of each herb in the bowl. Pour in the consommé just to cover the garnish. Season with sea salt. Rest a slice of the crisp bacon on the rim of the bowl
Per serving: 166 calories (percent of calories from fat, 41), 7 grams protein, 20 grams carbohydrates, 5 grams fiber, 8 grams fat (2 grams saturated), 14 milligrams cholesterol, 968 milligrams sodium.
Avocado Butter Lettuce Soup With Spiced Heirloom Tomato Sorbet and Crisped Smoked Bacon
By Chef Matt Basford, Canoe
Hands on: 40 minutes Total time: 4 hours, including freezing time for the sorbet Serves: 8
This dish makes a great start to a summer party or you may add some chopped shrimp or lobster to make a delicious addition to your summer dinner.
For the avocado butter lettuce soup
1-2 cups water, as needed
2 ripe avocados peeled, pitted and diced
4 heads butter lettuce washed and torn
2 tablespoons honey
1 teaspoon mustard powder mixed with 1 teaspoon water
2 lemons, juiced
1 cup extra virgin olive oil
1 pound crispy apple wood smoked bacon for garnish
In a blender, add 1 cup water, torn lettuce leaves, honey and re-hydrated mustard powder and start to blend on low, then slowly turn blender to full speed.
Once you have a constant mix, slowly add the olive oil and lemon juice. Add more water as needed
Once mixture is smooth and silky, add avocado. This will cause the mix to thicken slightly. Season with salt and pepper and blend until smooth. Cool immediately.
For the tomato sorbet
4 pounds heirloom tomatoes, chopped
1 ½ cups water
1 cup sugar
1/3 cup sherry vinegar
¼ cup tequila
1 teaspoon Tabasco or other hot sauce
salt and pepper to taste
In a medium pot over medium heat, combine water, sugar, tequila, vinegar until sugar dissolves. In a large bowl, pour warm sugar mixture over chopped tomatoes and let cool.
In a food processor pulse mixture 2-3 times then pass through a strainer to remove skin and tomato seeds. Or use a food mill, which is ideal.
Add 1 teaspoon hot sauce. Season with salt and cracked black pepper
Spin in an ice cream maker per manufacturer’s directions until frozen, smooth and sorbet-like.
Ladle 4 ounces of the lettuce soup into bowls, place a scoop of sorbet into the bowl and top with crisped bacon.
Per serving: 635 calories (percent of calories from fat, 68), 21 grams protein, 47 grams carbohydrates, 5 grams fiber, 64 grams fat (15 grams saturated), 98 milligrams cholesterol, 950 milligrams sodium.
By Bartender Mercedes O’Brien, Gunshow
Hands on: 5 minutes Total time: 5 minutes Makes: one cocktail
This tomato cocktail was inspired by one of O’Brien’s favorite summer snacks, the Limonatta fruit cup at Lottafrutta Gourmet Fruit House in Atlanta. It features a tomato water ice cube recipe from chef Kevin Gillespie.
¼ yellow tomato
1 cherry tomato
1 basil leaf
1 honeydew melon ball
1 slice cucumber
1 dash of Tajin chile seasoning, available in Latin markets
1/4 ounce Petite Canne sugar cane syrup
1 ½ ounces Farmer’s Botanical Small Batch Organic Gin
½ ounce Dolin Genepy liqueur
ice for shaking
large ice cube for serving
Muddle tomatoes, basil, melon, cucumber, Tajin and sugar cane syrup together in a cocktail shaker. Add gin, liqueur and lemon. Add ice and shake until well chilled. Double strain into heavy bottomed rocks glass. Add tomato water ice cube (see recipe) or plain ice cube and top with additional Tajin seasoning.
Tomato Water Ice Cubes
Makes 12 ice cubes
Hands on time: 15 minutes Total time: 24 hours including time for marinating and freezing
Makes: 12 ice cubes
Kevin Gillespie’s Tomato Water
4 large yellow tomatoes
1 cup basil leaves
1 medium sweet onion, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons lemon juice
1 tablespoon salt
In a medium mixing bowl, add all the ingredients and hand crush as finely as possible. Let sit for 1 hour. Pour contents into cheese cloth lined colander over a measuring cup. Cover everything and place in refrigerator overnight. Take the drained liquid and put into 1.5 inch ice cube molds and freeze for 8 hours.
Per cocktail: 173 calories (percent of calories from fat, 6), 1 gram protein, 9 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 8 milligrams sodium.
1. Get your weekend off to an early start with the Showboat lunch on Friday at the Wales Millennium Centre.
12.15pm, there’s a chance for you to enjoy an insight into Cape Town Opera’s amazing history over an informal lunch with boss Michael Williams, as well as performances from the cast of Show Boat.
Michael Williams is credited with establishing Cape Town Opera as a major player in the world of opera and with transforming the company into a national beacon of excellence. In his spare time he is an acclaimed writer of plays, musicals, operas and novels.
In this informal and entertaining lunch, he talks about the challenges of running an international company at the tip of Africa and introduces excerpts from musical theatre and opera, performed by members of the Cape Town Opera company.
The two course lunch costs
£25. More details from the WMC
2. This weekend sees the launch in Cardiff’s Westgate Street of Brewdog
The Scottish craft brewery’s first bar in Wales, located by the iconic Millennium Stadium, is the 21st BrewDog bar to open, following the most recent launch of DogTap at their Ellon brewery base in Scotland.
Check in for some beers to quench your thirst in this roasting hot weather!
More on Brewdog from their website
3. Speaking of beer, there’s more of that on offer in Canton, Cardiff tomorrow, at a Microbeer Festival in The Printhaus on Llandaff Road.
The popular craft brewery Pipes is teaming up with Hangfire Smokehouse for an event which promises cold pints, hot food and cool tunes. You can’t say fairer than that!
Admission by ticket, more details from Pipes
4. If you’re further afield, check out the The Big Cheese Festival in Caerphilly until Sunday.
Set in the shadows of one of Europe’s largest castles, it’s an extravaganza of street entertainers, living history encampments, music, dance, traditional funfair, folk dancing, falconry, fire eating, minstrels, troubadours and much more.
Food producers from around Wales gather at the event to display their mouth-watering delights. From Welsh cheese, liqueurs, cider, wine, bread, cakes, chutneys and lots more.
More from The Big Cheese here
5. Up North, there’s a Beer and Sausage Festival at Theatr Stiwt, Wrexham that’s bound to be tremendous.
Pop along to this one on Saturday from 2pm for all sorts of family fun including live music, a funfair and of course, plenty of grub. Entry is £15 for a family, £5 standard and £3.50 for children.
More information from their website
6. And of course, there’s a new face on the restaurant scene with the opening of Miller and Carter.
Situated on the Hayes in the building formerly home to Habitat, the chain prides itself on serving on the finest quality 28-day aged British beef cooked to perfection by expert chefs.
There are eight expertly selected cuts of meat from Rump to Chateaubriand to choose from. Plus, you’ll also find some fantastic New Butcher’s Specialist Cuts, offering innovative steak cuts each week including the sensational new 24oz Tomahawk Sharer and 24oz Rump on the Bone Sharer.
If that’s got your mouth watering, see their website for more details
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