CANNABIS: IT’S WHAT’S FOR DINNER

http://heritageradionetwork.org/podcast/cannabis-its-whats-for-dinner/

Today on Recommended Reading with Food Book Fair we explore the world of culinary cannabis with two leaders in the field — Warren Bobrow, author of Cannabis Cocktails and Jennifer Shelbo, former pastry chef turned expert in cannabis farming and sustainability.

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Say Cheese!

Are you mystified by cheese?  Do you see a cheese plate and instinctively think that it’s an expensive dessert?  Have you ever taken a cheese class?  Would you know that cheese goes really well with spirits?

If your answers are yes, no, no and no, then you’ll probably be hungry – and hopefully thirsty by the time you finished reading.  Why?  Because cheese is not pretentious, nor is it only for dessert!  In fact, cheese is something that is made by hand in the same manner as it has for hundreds of years- and cheese is created by farmers!  There are certainly machine-made cheeses, but for the intent of this article, all the cheeses in the classes at the French Cheese Board in Manhattan are made by hand in the ancient fashion of the cheese maker.   So, you should not be mystified.

Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first.  There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first.  And if you can close your eyes while you are tasting cheese, there is another whole set of senses that are fooled by your visual sensibility.

Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space.  It is filled with ample sunlight and is a very friendly place indeed.  This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely.  Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts.  Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors) and perhaps some rugged coins of dry baguette will more than suffice as an accompaniment.

Cheese served simply on a cheese board become a compliment to dinner, not solely a means to an end after dinner when you are already full.

The ancient style of making cheese, on a cheese board, or alone- Goat Cheese is a fine way to start a meal. I tend to prefer a combination of old and new goat cheeses, carefully rolled into a log and then further aged in straw- in a special cheese cave.  This amalgamation of funky and sweet calls out for a number of liquid accompaniments.  Many of the liquids that I suggest for goat cheese are not wine.  Goat cheese, especially aged (chalky and funky in the somewhat barnyard nose) takes to the more botanical style of gin with a tongue in cheek sense of humor.  There is nothing that I enjoy more in the summer months than a gin and tonic with a nice crumbly goat cheese between my fingers.  For the gin component I’d suggest the Barrel Aged Barr Hill Tom Cat (style).  A couple months in new American oak translates to a richening and deepening of the already sensuous quality inherent in each sip of Barr Hill Gin.  A touch of vanilla, toasty oak and raw honey reveal themselves into a tangle of sweet and tangy across the palate.  Couple with that a cane sugar tonic water such as Q-Tonic (from Brooklyn no less), a hunk of lime and you have the next wave of cheese sophistication.  This is the way I want to start my next meal, with elegance and candor.

A firm, well aged, mountain-style cheese from the French Alps calls out for a whisky from Japan that mimics in its own inimitable way the magnificent Scotch Whiskies from the other side of the globe.   For a firm, yet oily cheese such as these highly expressive examples from the extreme altitudes of the Alps, a richly textured whisky provides back-bone against the creamy firmness of the hand-made cheese.  The Nikka Coffey Grain Whisky is distilled drop by precious drop from a Coffey still dating to the early 1960’s.  A Coffey Still is a type of Pot Still made of copper. It makes richly textured liquor that has a warm nutty flavor in its approach.  Similar on the flavor wheel to the earthy quality of the French- mountain cheeses.  A fine match for stimulating the palate before or even after dinner.

Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers.  His studied and conversational flair for history is filled with humorous narratives and beneficial hints to the history of cheese.  All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available and he does this without any pretentiousness.  He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor.  Sour, sweet, tangy, umami- what?  What is that?  I think it’s the indescribable flavor.  The one between here and there.  Confusing?  Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese as more than a metaphor.

Getting back to how flavor is revealed, Francois offers you a mask to cover your eyes with a and your nose is closed with a kind of swimmer’s nose clip.  This is to encourage textural feeling the surface of the cheese through your fingers, neither smelling the cheese, nor viewing it.

Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?

The list of textures goes on and on.
French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored.  There are many varieties and no, cheese is not just for dessert.  It makes for an incredible aperitif with slivers of black footed Spanish Iberico Ham, meant to stimulate the thirst and the appetite.

For nibbling on Iberico Ham and Washed Rind Cheese I would suggest a slightly salty “Fino” Style Sherry such as the Bodegas Grant “La Garrocha” Fino Sherry NV (Andalucia, Spain)  The crisp and aromatic nature of this nearly bone dry sherry will cut the fat both of the cheese and the pork flesh with alacrity.

Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent.  But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics.  That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy!  But delicious!

Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita.  Bring and open mind and taste yourself into another way of being.  One that embraces the passion for hand-made cheese!

Cheers from all of us at

A Little Pot with that Pinot?

California Weed Farms and Wineries Pair Up

Picture this: You’re enjoying one of Northern California’s famed wine tours — travelling to sunny vineyards, sampling the finest pinot noir, dining on farm-to-table meals. But this jaunt entails a few extra stops: sanctioned visits to local cannabis farms, where you’re welcome to tour the fragrant marijuana plants and sample the latest Mendocino Kush in the on-site tasting rooms.

Excursions like this could be the result of the first-ever Wine and Weed Symposium, a business conference being held on August 3 in Santa Rosa, California. The symposium itself isn’t that remarkable; these days you can find every sort of cannabis-themed event, from marijuana business expos to job fairs to cannabis religious services. What is noteworthy is that this conference is being organized by the Wine Industry Network, a wine marketing and events company, and organizers say three-quarters of the sold-out event’s 400 registrants are from the wine industry, a business not necessarily known for its counterculture leanings. Wine Industry Network CEO George Christie says the marijuana industry is similarly excited about the endeavor. “When we talked to cannabis people, they were like, ‘I love wine. What can we do to help?’” says Christie. “I think the wine industry is going to find a very willing partner in the cannabis business.”

READ MORE AT: http://www.mensjournal.com/food-drink/articles/a-little-pot-with-that-pinot-california-weed-farms-and-wineries-pair-up-w493432

A Moveable Feast: 4 Hearty Lessons from Food Book Fair

If the age-old phrase that “you are what you eat” manifests itself literally, I’d be one giant avocado rolling around the streets of New York City #deadsexy. All jokes aside, many of us don’t take the time out to recognize just how much food and the art of dining shape our collective identities, memories and social politics apart from the obvious physical implications food has on our waistlines. I got a quick reminder of just how significant each bite lends to food for thought when I accompanied the motley crew at Ace Hotel New York as they hosted this year’s Food Book Fair. Here are 4 hearty lessons I learned from foodies & bookworms alike:

1) “Come to the table with an empty stomach and leave with a full heart.” ~ Warren Bobrow aka “The Cocktail Whisper” 

On opening night of the Food Book Fair, Warren Bobrow discussed his latest book, The Craft Cocktail Compendium, which encompasses a mixture of contemporary apothecary cocktails and silent nods to Robert Louis Stevenson.  I later struck up a conversation with Warren about the power of authentic connections through food. Warren expressed that his favorite personal mantra is, “Come to the table with an empty stomach and leave with a full heart” because by doing so, one will, in a more disarming way, gain a better understanding and appreciation of others and the places they come from. Take a seat around the table so that everyone can share food, drinks and candid conversations about life and witness how much more enriched you feel afterwards.

Read More at; http://www.jetsetterproblems.com/moveable-feast-4-hearty-lessons-food-book-fair/

 

Art LifeFamished Foodie

Three Hot Weather Gin and Tonics Made With Real Cane Sugar

Gin and Tonic

With the last couple of heat waves, I’ve resigned myself to drinking lighter and more savory drinks for the foreseeable future. With that said, I’ve done a few mixology sessions in private homes recently and have found that the classic Gin and Tonic has made a comeback, and in a big way!

You see that Gin is a perennial favorite when the temperature ekes its way past ninety degrees. The refreshing element of the botanicals stimulate the taste buds and the crisp aromatics of the tonic water bring these liquids to a much higher level. Of course, your hot weather gin and tonic will be ruined if you are still using the old standby- the drink gun to supply the tonic water. Unless you’re pouring craft-style soda from your drink gun you’d better take your Gin and Tonic off your cocktail menu. Why?

Because your tonic water is not something that I want to praise. Far from. If it’s made from high fructose corn syrup you aren’t helping with the good health of your guests.  It’s not great stuff, packed with artificial ingredients and those I couldn’t even spell if I wanted to.

So, what is a bar or restaurant to do?  Stop serving Gin and Tonics altogether? 

NO, you should make this Summer relaxer, the G&T cocktail- the shining star of your bar program.  The one drink that screams Summer in a Glass.  Try these three fabulous Gins available in the New York, NJ and CT areas with these three different CANE SUGAR Tonic waters. One of which is a tonic syrup!

 May I suggest starting with Barr Hill Gin from ever-verdant Vermont?  This gin is unlike any other on the market because it is made with raw honey and locally grown grain. There is a subtle sweetness in Barr Hill that doesn’t go unnoticed against the bitter herbs inherent in the tonic water.

In this case, I’m leading with one of my perennial tonic water favorites. The one from Q-Drinks.  They make a delicious tonic water with all natural ingredients- including the most important one, the cane sugar! 

Q-Tonic is crisp, aromatic and highly refreshing.  There are notes of Peruvian quinine, agave syrup and a touch of citrus making for a flavor packed mouthful of dry and bitter. Each element cuts the inherent sweetness of the raw honey gin and truly raises the bar.

A Vermont Styled- Gin and Tonic

Ingredients:

  • 2 oz. Barr Hill Gin
  • 6 oz. Q-Tonic Water
  • Fresh ice (not smelling like garlic or anything like old eggs)

Prep:

  1. Add the fresh ice to a Collins glass
  2. Top with the Q-Tonic water
  3. POUR OVER the Barr Hill Gin- yes. over the tonic water
  4. Squeeze a quarter of fresh lime juice over the top
  5. Garnish with a fresh wedge of lime

 


The next gin that I chose is more London Dry style in demeanor.  It starts dry and finishes dry. (just like a stiff upper lip) It’s named Martin Miller’s Gin and it is made with water from Iceland, perhaps the purest and softest water in the world.  I’m a huge fan of their Pot Still gin for the rich depth of flavor.  I believe that it is the classic combination of crisp to aromatic to bodacious.  My choice of tonic water for Martin Miller’s namesake gin would be the Fever Tree Premium Indian Tonic Water.  This very European styled fizzy liquid speaks a different language than the one that most off the shelf tonic waters can never do.  It is not cloying, nor overly rich.  Fever Tree is dry on the finish and it stands up to the potent, pot-still gin with alacrity. 

Continental Gin and Tonic

Ingredients:

Prep:

  1. Add the ice to a Collins glass
  2. Add the Martin Miller’s Gin
  3. Top with the Fever Tree Tonic Water
  4. Add 1 tablespoon of Fresh Lime Juice
  5. Add 3-5 drops of the Angostura Bitters
  6. Garnish with a freshly cut lime wedge
  7. Serve!

 


The final gin that I chose for this cocktail primer is probably the most classic in the purely Botanical format.  Hendricks’s Gin is my choice for the final slurp.  This gin is bursting with flavors of cucumber and roses.  Quite remarkable really. 

The tonic water is no less rambunctious either because I picked one made right here in New Jersey named TomR’s Tonic.  Their handmade product is perfectly geared to the explosive aromatics of Hendricks’s gin because you can adjust the bitterness of the final drink just by adding more- or less of this amazing tonic syrup.  I love the 1,2,3, method described on their website.

Tomr’s Classic Tonic and Gin

Ingredients:

  • 1 oz. Tomr’s Tonic Syrup
  • 2 oz. Hendricks’s Gin
  • 3 oz. Seltzer Water
  • My addition of a pinch of sea salt

Prep:

  1. Add ice to a Collins Glass
  2. Top with the Tomr’s Tonic Syrup
  3. Add the Hendricks’s Gin over the syrup
  4. Top with the Seltzer Water
  5. Add a pinch of sea salt
  6. Serve!

The French Cheese Board

Are you mystified by cheese?  Do you see a cheese plate and instinctively think that it’s an expensive dessert?  Have you ever taken a cheese class?

If your answers are yes, no and no, then you’ll probably be hungry – and thirsty by the time you finished reading.  Why?  Because cheese is not pretentious, nor is it only for dessert!  In fact cheese is something that is made by hand in the same manner as it has for hundreds of years- by farmers!  There are certainly machine-made cheeses, but for the intent of this article, all the cheeses are made by hand in the fashion of the cheese maker.   So, you should not be mystified.  Far from mystified, what is needed to truly TASTE cheese is to cut off your ability of smelling the cheese first.  There are many taste receptors in our mouths that are incredibly sensitive, but unfortunately most cheese is tasted with our noses first.

Located in the trendy-eastern fringes of SoHo, where the old city collides with Nolita, the French Cheese Board in its handsome and sleek space.  It is filled with ample sunlight and is a very friendly place indeed.  This outpost of French culture in the Big City, seeks to demystify cheese by taking cheese out of its usually pretentious context completely.  Instead of merely snacking on cheese, they suggest carefully tasting cheese, but not overwhelming the plate with superfluous parts.  Instead of a grilled-cheese sandwich, serving a small cheese slice- served simply with dried fruit, plain crackers (so not to overpower the delicate flavors in the cheese) and perhaps some coins of slightly dry baguette will more than suffice.

Cheese in this manner is a compliment to food, not a means to an end after dinner when you are full.

Francois, the gregarious and ever-smiling “Professeur de Fromage” comes from a long line of cheese makers.  His studied and conversational flair of instruction is filled with humorous narratives and beneficial hints.  All of these made even more interesting because of the ultimate enjoyment of the finest cheeses available.  He demystifies the different varieties, goat, sheep, cow- and breaks each one down into its unique components of flavor.  Sour, sweet, tangy, umami- what?  What is that?  I think it’s the indescribable flavor.  The one between here and there.  Confusing?  Perhaps it is- but after taking a most basic class at the French Cheese Board you’ll certainly be less confused, and considerably more knowledgeable in the art of cheese.

Getting back to how flavor is revealed, Francois covers your eyes with a black eye mask and closes off your nose with a kind of swimmer’s nose clip.  This is to encourage feeling the texture of the cheese through your fingers, without smelling the cheese, nor viewing it.

Is the cheese dry, soft, grainy, crumbly, wet, sticky, polished…?

The list of textures goes on and on.

French cheese comes in all forms, from hard, used for grating, to liquefied and unctuous, meant to be spooned and savored.  There are many varieties and no, cheese is not just for dessert.  It makes for an incredible aperitif with hand cut slices of black footed Spanish Iberico Ham, meant to stimulate the appetite.

Sure, you can enjoy cheese without a blindfold on and certainly without a nose clip blocking your passage to the ability of scent.  But isn’t it interesting to dismiss most French cheeses because they may be overly assertive in aromatics.  That is certainly a fact of life when dealing with washed rind cheeses and still others that turn into liquefaction through aging and cannot be eaten without a spoon, it would just be too sloppy!

Cheese and the study of cheese is as easy as taking a walk down to the French Cheese Board, conveniently located at 41 Spring Street in Nolita.  Bring an open mind and taste yourself into another way of being.  One that embraces the passion for hand-made cheese!

   

 

Cocktails And Dreams

Turns out that nobody knows more about crafting the perfect cannabis cocktail than our good friend Warren Bobrow, author of the finest craft cocktail books, including the “Cannabis Cocktails, Mocktails and Tonics”. Bobrow has spent years experimenting with various drinks, tinctures and modifiers that give a little more buzz than your average alcoholic concoction.

Read the rest at; http://theruggedmale.com/cocktails-and-dreams/