Eat + Drink
With all the food, style, and nip happening this weekend—how will we ever fit it into just two days?
About two years ago, Michelle Pusateri, the classically trained pastry chef and founder of Nana Joe’s granola, started blending limited edition batches in collaboration with her chef friends. Brandon Jew of Mister Jiu wanted a touch of Chinese five spice. Brooke Mosley of Outerlands requested carrots, so Pusateri roasted some, then pureed them and used the mixture to coat oats. The latest version to hit shelves is the Josey Baker Adventure Blend, in partnership with everyone's favorite tattooed baker of Josey Baker Bread.
Your guide to the tastiest foodie happenings going down this week. Bon appetit!
You're purusing the list of specialty drinks at a cocktail bar when one in particular stands out. You recognize most of the ingredients, but one is a mystery. What the heck is Becherovka? How does Cynar taste? Once little-used, these liqueurs are now starring on local bar menus. Here are five to try.
Give us your tired, your weary... we'll have them feeling right again with a sweet that's arguably even more American than apple pie. That's right, the chocolate chip cookie in all of its buttery, brown-sugar laced, chocolate-studded form.
What in the world could be more heavenly than a Pie Shake—a piece of your favorite pie blended with ice cream and milk and then slurped through a straw?
In August 1965, Fritz Maytag, heir to the washing machine empire and recent Stanford grad, made an arguably terrible business decision: he bought controlling interest in the nearly bankrupt Anchor Brewery Company.
I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me. - Hunter S. Thompson
Things not going so well between you and bae? Why not treat them to a nice dinner/therapy session in a dark basement?