Eat + Drink
I went to Napa last week and stopped by Bouchon in Yountville to check out the cocktail list. It’s a truly lively restaurant and bar, and I was particularly enchanted with the Pomander, a drink dominated by flavors of clove and spice, yet incredibly refreshing and delicious at the same time.
2 oz Hangar One mandarin blossom vodka
1 oz aquavit
1 oz Velvet Falernum
1 drop essential oil of clove
Combine all ingredients in a shaker filled with ice, shake gently for 6-10 seconds and strain into a chilled martini glass.
Cherry blossoms in D.C.
Here’s a reason why I think the Bay Area is so awesome: We believe. We believe in a community that cares about its food and drink.
What’s special about this picture? No, it’s not that Rajat Parr, Michael Mina’s wine director, at the Golden State versus Utah playoff series. It’s the fact that the beer he is holding (which was mine) is a Trumer Pils—one of my favorite brews, crafted distinctly right here in Berkeley.
It was a good game and a great beer.
New kid on the block.
Back when I lived on the East coast, far from the pupuserias and taco trucks that now signal I’m almost to my block, I made a few attempts at home-cooked Mexican food. I propped my Diana Kennedy and Rick Bayless cookbooks open, making haphazard substitutions and best attempts. I’d like to tell you that every meal was a slam-dunk, dear reader, but truth is we ate a lot of bland pinto beans and lame versions of “carnitas.”
I also like #29, "If you owe someone twenty dollars or less, you may pay them back in beer."