Pinnacle Vodka, a company known for their fun and unique flavored vodkas, is at it again, creating new and unusual drinks. Last night, Pinnacle Vodka held an exclusive party at Jimmy at The James Hotel in New York City. Guests at the Pinnacle cocktail party were invited to taste their newest flavor innovations and sample their flavor portfolio. Invitees had no idea what to expect before they arrived and were surprised with the announcement of not one, but two new flavors.
With Easter shortly behind us and the weather getting warmer, our minds are brimming with excitement at all the new seasonal food possibilities. Fresh fruits, vegetables and, oh, ice cream.
Whilst ice cream can be a bit daunting to make at home, self-taught cook Ryan McBride Mellinger, a line chef and general all-rounder at Mulberry Street hotspot Balaboosta, is here to shatter the myth and share with us her fool-hardy recipe for an ice cream and brittle duo that is sweet, warming, and refreshing all at the same time.
Glam Media, Inc., creator of Foodie.com, revealed their inaugural Foodie Top 100 Restaurants of the World list, showcasing the most exceptional restaurants around the globe. Their first print guidebook will be available this Fall with in-depth restaurant profiles, stunning photos, must-order dishes and critics' insider tips. Restaurants are nominated based on whether their food is exceptional first, and whether the décor, service, and drinks program complement the dining experience within the context of the food. This format paves the way for recognition of superb restaurants that may not fit into the narrower, more traditional definition of “world class” or star ratings.
Nothing says 'It's Spring!' like sipping on a cold bevvy outside. Add a little booze into that equation and you are golden. So celebrate the glorious weather outside and mix up one of these most delicious cocktails that will have you hankering for another.
Easter candy may be the best time of year if you’re as much of a chocoholic, candy-feign as we are. Just think about it; there’s peeps dipped in chocolate, pectin jelly beans in every flavor imaginable, there’s chocolate eggs, mello-creams, Cadbury cream eggs, and chocolate bunnies, lambs, cows, ducks, etc. Not to mention specialty cookies and cakes that are holiday specific. So, are you drooling yet?
We’ve compiled a list of delicious and decadent holiday gifts to help you narrow down what to put in your basket or someone else’s if you’re feeling generous enough. Don’t live in NYC? Don’t worry some of our Easter favs ship nationwide.
Früzen Ice is the "21st century antidote to drinking boredom." Their ice is the coolest (both literally and figuratively) thing to happen to drinks since we discovered alcohol. The company is the first and only manufacturer and distributor of crystal clear ice containing fruits, vegetables, herbs, and candies within. The ice is used to refresh both alcoholic and non-alcoholic beverages while creating a unique visual display and enhancing the flavor of the drink, without additives once the ice melts.
'Tis the time of year when the we dust of our green attire, drink green beer, and party 'til we all think we're actually Irish. St. Patrick's Day is upon us and it's one of the most infamous drinking holidays. In honor of our favorite excuse to booze, we've rounded up some of the most delicious (and lucky) libations for you to celebrate with. Enjoy!
Broken Basil (Courtesy of Broken Shed Vodka)
National Meatball Day is March 9th and in honor of this spectacular meaty occasion, Daniel Mancini will be offering a special buy one, get one free meatball deal on Friday and Saturday at his restaurant walk-up, Meatball Obsession, in Manhattan.
The saying goes that on Saint Patrick’s Day everyone is Irish but that doesn’t require drinking pint after pint of Irish stout, doing Irish Car Bombs with every potential Irish cousin you meet at the bar, and that weird green beer. If you’re looking for a drink to make you feel extra lucky on St. Pat’s check out these delicious and simple cocktails made with ingredients that will be easy to find in any Irish pub you may find yourself in.
Sparkling Clover Charm (Courtesy of Findlandia)
This year’s South Beach Wine & Food Festival ended with a fun, homegrown party that honored Miami’s growing mobile food culture with a selection of over 20 of South Florida’s most popular food trucks in an event hosted by Andrew Zimmern in Midtown Miami. February 24th’s Trucks on Midtown’s Tracks event, presented by Diet Pepsi, offered the chance for locals to reacquaint themselves with some of Miami’s delicious street food and provided visitors the opportunity to savor some very tasty Miami traditions. The food trucks were pitted against each other as to which truck offered the best dish in a competition judged by everyone in attendance, and with a selection as varied and delicious as what was available this past Sunday, the choice wasn’t easy to make.
Anyone who has been paying close attention to the culinary trends of right now is very much aware that the next “it” cuisine is that of Peru, a cuisine that has been slowly and quietly trying to break into the American palate for at least a decade. A handful of chefs and food writers had heralded the advent of Peruvian cuisine in this country years ago, but it had been premature, and many food enthusiasts were left waiting for a wave of Peruvian restaurants - both haute and humble - that never seemed to arrive. This country wasn’t ready yet. Not only did we lack the food culture that we have today with all its foodie bloggers and gourmet food trucks, it was almost as if gringos had yet to resolve their issues with Latin American cuisine. Although many Latin Americans were already fans of the varied and sophisticated cuisine of Peru, the general American population still thought that Latino cuisines were either confined inside a tortilla or served with a heap of rice, beans, and plantains. Peruvian cuisine did not fit neatly into any of those compartments. With the rise in Latino chefs and the spread of Nuevo Latino cuisine, Americans began to understand that Latin American cuisines could be elegant and sophisticated and complex. We began enjoying spicier, bolder flavors. We started to become huge fans of ceviche to the point that almost every menu now features it. We were also about to be introduced to a chef who was steadily building momentum in Peru and who would introduce the rest of the world to Peruvian cuisine.
Get the RSS FeedSean Durnan,
Michael Fiacco,
Elizabeth Friedman,
Carolyn Jummati,
Suzie Mannara,
Michael Marceline,
Christina Norris,
Lynn O'shaughnessy,
Inna Tsyrlin &
