Drinks
Wining: What to Pair When Pairing Seems Impossible
Last night I was invited to a share a traditional Brazilian meal with friends. Feijoada is a bean-and-meat dish stewed for hours to create a harmonious blend of flavors. Using…
Read More
Uncorked: Jackson Hole Winery Ready to Drink
As Anthony Schroth poured a group of us tastes of his chardonnay, a few of us were skeptical. With the label Jackson Hole Winery, I am willing to bet you…
Read More
Out & About: Relax, Debrief and Unwind with Pica’s Margarita
It’s a sunny, unseasonably warm April afternoon. You just hiked High School Butte. Where do you end up? Pica’s. (Of course.) Pica’s Mexican Taqueria is a perfect spot to refuel…
Read MoreRecipe: Homemade Kahlua
Ah, the potluck. Classic ski bum dinner material – an affordable and fun way to taste a variety of different foods coming from and enjoyed with your favorite of friends.…
Read MoreWorld Class Wine is Closer than You Think
When most of us think of visiting wine country, it’s at least a plane ride away or a few days drive. The great wine regions of the world are not…
Read More
Big City Taste in a Small Town
Orange Manhattan Found at The Granary. Makers 46 with a dash of sweet vermouth and orange bitters. Served with a cherry for $11. This Orange Manhattan is exactly what I…
Read More
Conscientious Sipping: Organic, Biodynamic and Sustainable Wines
Organic fruit, vegetables, milk, meat, eggs, etc. — this is a label and practice we have come to know and understand on most foods we consume. What does it mean…
Read More
Thai Me Up’s Bamboozled
At Thai Me Up Restaurant and Brewery, Brewer (and self-titled Dreamer) Jeremy Tofte serves a mean – and fiery – cocktail. The 45-ounce Bamboozled ($18) starts with rum and then…
Read More
Drink of the Week: the Spur’s Bloody Mary
For actual spice, there’s no better cocktail than Spur’s 16-ounce bloody mary made with bacon-infused vodka. The vodka is created using a sous vide method (the cooked bacon is vacuum-packed…
Read More