Regular Features
CalendarEvents, education, charity events and seminars.
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| Northwest Stir Dec. 09/Jan. 10 |
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Special Feature |
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Food Finds
What's in a name? Some call it farro, some call it emmer. Whatever you call it....it's a tasty grain. While the heart of farro rests in Umbrian and Tuscan cooking, Northwest chefs are putting their own personal spin on the ancient grain.
Read More...
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Follow Along
Follow our editor, Mina Williams, on Twitter as Foodwriter1.
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Beverage Business |
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Spotlight on Sommeliers
Wine stewards, wine directors, sommeliers - whatever you call them, they don't always get the attention they deserve. A competition shines a light on these people - and wine programs.
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Jabine New PDX Chief NorthWest Stir welcomes Angie Jabine as its new Portland Bureau Chief. She can be reached at angie@nwstir.com or 503.680.8939.
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Talk of the Table |
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Are you being served hidden fees?
Fees for card processing services may be among the three highest expenses your business incurs, perhaps outmatched only by labor and property costs. Unlike overhead costs, you might not be sure what you are paying when it comes to processing card transactions.
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Holiday Libations |
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Ho ho ... oh, no!
The Northwest's own Kerry Colburn has just published Good Drinks for Bad Days/Holiday Edition..a compendium of cocktails to match the mood.
It's a universal truth that the holiday season comes festively packaged with a vast assortment of disasters, both big and small, she says. And despite your best intentions, you will fall victim to many of them. How could you possibly escape? This time of year is nuttier than a fruitcake: family fights, extra pounds, money woes, end-of-year deadlines....It's enough to make even the most positive holiday elf a little Grinch-like.
For those bad days, she suggests....DRINK!
Family fight - Planter's Punch; Holiday traffic - Sloe Driver; Annoyed by carolers - Snowball; Got back together with ex out of holiday desperation - Boomerang; Office party debacle - Morning After...and more!
The book contains themed cocktail recipes for not just the season between Thanksgiving and New Year's. Memorial Day, Halloween, election day, Valentine's Day are all covered. The book is published by Sasquatch Books for $12.95.
Over-21 Maker's Mark "Real Fruit" Cakes - SOLD OUT
The lucky ones made their list, checked it twice ... and got the goods before they sold out. Kathy Cased crafted Over 21 Maker's Mark Bourbon-Soaked "Real Fruit" Cake and they few out the door. She's now hoping for a new shipment of necessities for another batch to arrive in time for holiday sales. Mostly fruits and nuts, with a little spiced batter to bind them, the cakes are made with natural dried fruit - apricots, cranberries, tart cherries and candied lemon and orange peel - and lots of nuts from toasted pecans to exotic pistachios. The loaves are baked then brushed with bourbon and brown sugar syrup. One-pound loaves, $9.95. Who knew fruitcake would fly...must be the booze.
Silver Belle
The Silver Belle, created by Oliver's (Mayflower Park Hotel, Seattle) bartender Craig DeBolt, was designed for this year's Providence O' Christmas Tree's Signature Cocktail Party, where it was awarded ?Best of Show'. The Silver Belle will also be the signature cocktail at the 25th annual Providence O' Christmas Tree Gala Dinner and Auction.
Enjoy a ?Silver Belle' cocktail as "City sidewalks, busy sidewalks, dressed in holiday style."
Oliver's Silver Belle Cocktail:
In a mixing glass with ice add:
- 2 oz. Grey Goose Vodka
- 1 oz. St Germaine
- ? oz. Fresh Lemon Juice
- 1 oz. Champagne
Pour over ice in mixing glass, shake vigorously and strain into a chilled martini glass. Top off with Champagne.
Serve on a winter's day to friends from near and far. Happy Holidays!
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