The 5-2 vote against even convening a workshop on the matter came after the board received an overwhelmingly negative response from members of the public who spoke out today. Only Yolie Capin and Mary Mulhern supported moving forward.
Cooking a Thanksgiving meal is a daunting task. Period. Anticipation for the multi-dish feast builds up all year. It's a day when everyone gets to indulge in incredible culinary gluttony.
But what recipes should you use? Certainly, you've pinned dozens by now on your Thanksgiving Pinterest board. But have you sorted through that mess of broken links and hard-to-find ingredients? Then there are the family classics, but perhaps Granny's old-timey cursive didn't stand the test of time.
Whether you're in charge of the entire feast, or just bringing a dish to share, we organized some of our best Thanksgiving-friendly recipes to your browsing pleasure.
CL Food critic Jon Palmer Claridge's Complete Turducken recipe is a lofty undertaking, but a respectable and rewarding one. Luckily, Claridge's five-page recipe walks you through every precious step.
Cigar City Brewing and LOKO Cuisine's Eggs & Kegs (formerly Eggs n' Kegs) takes the time honored tradition of Sunday brunch to a whole new level. Bloody Mary's and Belgium waffles have had their day, time for beer and some innovative breakfast-creations.
On the third Sunday of every month, Cigar City's Spruce Street tasting room fills with beer/brunch-lovers, eager to get a hot plate of funky fresh cuisine and a pint or two. Did I mention that the dishes have some beer-inspired elements? This past weekend was November's "It's all gravy, baby" event, featuring a four-course feast with items like pumpkin pie french toast.
The next event is Sunday, December 15. Eggs & Kegs will feature a Winter Wit Wonderland complete with a Belgian White Ale and chili pepper-inspired feast. Tickets are available here or inside the Cigar City tasting room (cash only at CCB).
The first sign of trouble showed up on Cycle Brewing’s Facebook page. Soon, similar messages were appearing on influential online craft beer boards.
Something was seriously wrong with Rare D.O.S., the bourbon-barrel-aged stout that earned brewer Doug Dozark world acclaim in craft beer circles. Ranked as high as 11th best beer in the world by beeradvocate.com reviewers., the latest batch of Rare D.O.S. (Doug’s Original Stout) was released in June during a special event at Peg’s Cantina, where Dozark began his brewing career on a nano system out back.
It sold out in less than a week, all 150 gallons, and $20 a 16-ounce growler. People bought them by the case, many to trade with craft beer friends.
But it wasn’t long before the online beer-trading community was writing things like this on beeradvocate.com:
“So. Either this is infected, or just plain bad. I know this beer is supposed to be good, but I’m not getting it. It smelled a little tart, and it tasted fairly tart. Left like a tinny, chemical feel on my tongue. I’d try this again, hoping that it’s just a 1-time infection issue, but it’s bad. Buyer beware with the recent batch.”
The howls came from Alaska to Massachusetts to the Netherlands. Emails, too, from dissatisfied customers seeking recompense.
It couldn’t have come at a worse time for Dozark, who was working overtime to open his second brewery, in downtown St. Petersburg, He would spend the next weeks losing sleep and trying to make amends and protect his signature brand.
Shipyard Brewing Co., one of the largest microbreweries in the country, wants to join the Tampa Bay craft beer revolution.
So plans are underway to open its first production facility outside of Maine in the existing brewpub at Clearwater's Sea Dog Brewing Co., which opened last year. (Sea Dog is owned by parent company Shipyard.)
Holiday cocktails, especially those claiming to taste like dessert, tend to go overboard on ingredients and simple syrup. Thankfully, Carmel Cafe & Wine Bar's apple pie martini proves to be a great example of what happens when a few good ingredients come together.
It starts off with a strong-brewed cinnamon apple tea, followed by some Stoli vanilla vodka. Garnish comes in the form of a grilled sliced apple and sprig of fresh mint. And that's it. There aren't any crazy sweet flavors, just the natural sweetness provided by the tea and vanilla, followed by the warmth of cooked apples and a pop of mint.
The eighth annual Fall Craft ale festival at the Cajun Cafe on the Bayou may just be a foggy memory now. Still, it’s worth taking a moment to consider a question someone asked Saturday at the festival, while sipping on our souvenir plastic sample glasses. Why do so many consider this beer festival one of the best in the state? Here’s my take.
For starters, there’s a wide range of craft beer on-site that you just can’t get anywhere else. Best of the Bay award winning Cajun Café owner Paul Unwin doesn’t rely solely on what distributors can offer. Though, even the distributors stepped up their game for the event; Brown Distributing, for example, poured samples of Funky Buddha from Boca Raton (rarely poured in or around Tampa Bay). Unwin's extensive connections allow for rare pours like Mexican Cake from South Carolina’s Westbrook Brewery (think Cigar City Hunahpu’s before it was famous). Unwin also tracked down Wisconsin’s New Glarus Brewing and California’s Lost Abbey brewery. A half-dozen home-brew clubs, which serve as test labs, were there.
Houston's Saint Arnold Brewing Company announced distribution will begin along Florida's Gulf Coast this month. Florida is the fourth state Saint Arnold is sold.
"We've been serving beer enthusiasts along the Gulf Coast for nearly 20 years—first in Texas and for the past three years in Louisiana—and we think we'll fit right into the markets along Florida's Gulf Coast," founder and brewer Brock Wagner said in a press release Monday.
Space limitations in the print edition mean that the overview of the exquisite wine pairings for this week’s restaurant review moves online. I thought it important to include them, not only because they were chosen with such great care and are in every way a match for the world-class food, but the choices also illustrate a few important factors I’d like to share with readers about the strange alchemy of pairing wine with food.
As a general rule, progressions follow from white to red, light to heavy. The Holy Grail is finding the match where the food makes the wine taste better, and the wine makes the food taste better. This is not easy to achieve, but it’s what chefs and sommeliers are always striving for.
So for your information, with a few comments on each match, are the exquisite pairings for the food reviewed this week.
Maine Lobster “Jar” with Siberian Osetra Caviar
Piper Heidsieck ~ ~ ~NV Brut
The light, dry, sparkling character of Champagne is always a good place to begin—especially with rich lobster topped with lush caviar.
Octopus “a la Plancha” with Black Garlic Aioli
Granbazán “Etiqueta Ámbar” Albariño, ~ ~ ~Rias Baixas 2011
This demonstrates the importance of fresh acidity, which in balance with the body of the wine, just fills your mouth with crispness and makes you want to take another bite of food. Octopus paired with Albariño (two stalwarts of coastal Spanish cuisine) reinforces the “what grows together, goes together” axiom in wine pairing.
St. Pete's first cold-pressed juice shop is officially open for business. Squeeze Juice Works opened its storefront at 675 30th Ave. N. Ste. 101 Thursday morning.
Customers can stop in for single or multiple juices Monday-Friday 7:30 a.m.-7:30 p.m., or on weekends 8:30 a.m.-3:30 p.m. Each juice is $8.99 and comes packed with juice from 4-6 pounds of organic fruit and vegetables.