October 2008
6 posts
Mas
Dear Mas, I just want to say thank you, thank you, thank you! You found it in your heart to give me another chance and sample the delights you create day in and day out. I know I got into that accident last time we were supposed to meet, so I left you hanging. However, you proved the better person and gave me another shot. You cannot understand how enthralled I was when I found out there was a...
No Cooking Necessary - Radegast Hall & Biergarten
A year ago a close friend of mine traveled to Munich while studying in Italy. When he returned to the States, I was regaled with tales of hours spent in the beer halls abroad. Long nights in large open buildings, filled with old wooden tables, jovial people and heavy steins brimming with delicious frothy brew. Ever since I heard of these stories, I’ve longed to travel to Germany and experience...
Green Beer
I apologize for the lack of information lately but I was recently given a copy of Garret Oliver’s The Brewmaster’s Table and haven’t been able to pull myself from it. Currently, I am working on an event with Mr. Oliver’s Brooklyn brewery for a new company called CityDusk so I’ve been reading up, getting my information straight and satisfying my unending quest for beer and food knowledge. Speaking...
Drink it like you're Irish
I spent last weekend in Boston, Massachusetts and in honor of my trip I made the obligatory trip to a local brewery. Over debating with myself to head to the Boston Beer Company (a.k.a. Sam Adams) or the Harpoon brewery, I discovered that the latter does free tasting tours every Friday, precisely the day I was looking to indulge. I’m going to put it right out there: Boston might be a better beer...
Fresh Meat
The New York Times just did an article on the restaurants owned by Mark Firth and Andrew Tarlow in Brooklyn. It wasn’t just any review or blurb about current hot spots; it focused on meat. The restaurants—Marlow & Sons, Diner and Bonita—have begun ordering whole primal cuts of meat and butchering them on premises. The idea is both to serve local and fresh product, but it also requires chefs to...
An Apology
Dear Mas, I’m sorry that I couldn’t make it out to dine with you tonight. You seem like a lovely and delicious little place and I know I must have let you down. I’m sorry that I’m an idiot and crashed my car into a median divider on the parkway last night and now can’t afford/get to the train station (or anywhere else for that matter) to sample your plentiful bounty. I’m especially sorry since...