Goose Island Beer Tasting this Thursday

By alarsen | Tuesday, November 18, 2008, 11:01 AM

I have few details on this as of right now but am sharing what I have … will update when I have more.

On Thursday, Nov. 20 from 5:30 to 8:30 p.m. Oakwood’s Dorothy Lane Market will have a Goose Island Beer tasting. Eddie Anderson from Goose Island Beer Company will be on hand to answer questions. Tasting includes Matilda and Pere Jacques Goose Island beers. There’s a “nominal fee” and no reservation required.

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Cocktail party snacks for the holidays

By alarsen | Monday, November 17, 2008, 07:16 AM

Holiday entertaining means snacks of some kind are on the menu. Jennifer English, the James Beard Award-winning founder and host of the Food and Wine Radio Network, and the owner of Flavorbank.com, hosted the “History of Bar Snacks: Crispy Crunchy Trends” at the 2008 Tales of the Cocktail in New Orleans this year. Here are a few of her recipes that might come in handy for the holidays at your home.

Truffled Potato Chips: This is one of the easiest and most delicious ways to transform an ordinary potato chip into a masterful mate for a well mixed drink. “I always keep a bag of thick cut unsalted potato chips, very good truffle oil and flake sea salt on hand to make these in a minute,” says English.

What you’ll need: 1 bag kettle brand unsalted potato chips, good truffle oil in a Misto mister, flake sea salt, freshly ground pepper (fine grind).

Instructions: Preheat oven to 300 degrees. Spread contents of one bag of unsalted potato chips on a cookie sheet in an even layer, using caution not to damage the chips. Using the Misto, spray a light and even coat of truffle oil over the chips. Heat for 5-7 minutes. Remove and sprinkle immediately with salt and pepper. Transfer to a clean, shallow cloth lined bowl and serve.

Berbere Popcorn: Chef Marcus Samuelsson’s Afrikya Foods features a classic Ethiopian Spice blend called Berbere, which is the heart of the cuisine and flavors of Africa. Flavorbank has married this intoxicating blend with butter and a dash of salt to dress up popcorn.

What you’ll need:10 cups hot air popped popcorn, 12 green cardamom pods, 4 tablespoons good unsalted butter, 1 tablespoon Afrikya Foods Berbere spice, 1 tablespoon organic sugar

Instructions: Pop the popcorn and cardamom pods together in a hot air popper for best results. The popcorn will fluffily discharge into the serving bowl leaving the heavier cardamom pods behind. The cardamom pods flavor the popcorn gently. On the stove, gently melt the butter being careful not to brown. Add the Berbere spice and sugar and incorporate fully. Drizzle the butter, spice & sugar mixture evenly and thoroughly over the entire batch of popcorn. Toss to coat evenly.

Royale Olives: “I think that the pink peppercorn is nature’s perfect bar snack.” Says English. “A single pink berry, all on its own fills the palate with sweet, nutty, floral perfume and flavor. It works brilliantly with creamy things. I take large queen olives and remove the pimento and add a creamy peppery replacement. These take a little bit of care but are completely worth it.”

What you’ll need:1 jar supersized queen olives, 8 oz. block French feta Cheese, Flavorbank Pink Peppercorns, 1 teaspoon lemon zest, Freshground Flavorbank Tellicherry Black Pepper, 1 Tablespoon olive oil

Instructions: Drain olives, reserve liquid and remove pimento inners from olives. In a small mixing bowl combine softened French feta cheese and 2 tablespoons whole pink peppercorns, lemon zest & 5 twists of fresh ground Flavorbank Tellicherry bold black pepper. Carefully fill the centers of each olive with the feta mixture. Toss gently in a bowl with olive oil and serve on a fabulous pick with an accent bowl of pink peppercorns.

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“Shaken, not stirred” recipes

By alarsen | Thursday, November 13, 2008, 07:23 AM

In honor of the release of James Bond - Quantum of Solace, in theaters on Nov. 14, Stirrings has investigated the history of Bond’s “shaken, not stirred” preference for martinis, and has uncovered the logic behind the iconic phrase. The company has also created several modern day 007 recipes that you can mix up at home to celebrate the legendary character’s return to the big screen.

When to shake, when to stir courtesy of Stirrings: “While Stirrings recommends shaking most cocktails, there are some occasions that call for a stirred drink. The rules are as follows: shake opaque drinks, those made with fruit juices, milk, and/or cream. Stir clear drinks, such as a gin martini. Shaking the drink will “bruise” the gin, taking away from the drink’s smoothness. However, it is okay to shake a vodka martini - vodka will benefit from the chill of the ice and will taste better colder and with the flavors blended.”

Quantum Pear Martini: 2 parts Stirrings Pear Martini, 1 1/2 parts Hennessy, Dash of Stirrings Blood Orange Bitters. Instructions: Rim martini glass with Stirrings Pear Martini Rimmer. Combine ingredients in a cocktail shaker half-filled with ice. Shake and strain into rimmed glass. Garnish with a slice of pear.

Organic Dark & Stormy: 2 parts Stirrings Organic Classic Ginger Mixer, 1 part black strap rum (Gosling’s rum recommended). Instructions: In a cocktail shaker, combine Organic Classic Ginger Mixer with rum and plenty of ice. Cover and shake vigorously. Strain into a Collins glass and garnish with a lime wedge.

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Science Behind the Cocktail Coming to Dayton

By alarsen | Tuesday, November 11, 2008, 05:15 PM

Ever wonder how you can keep carbonation in champagne? Why bartenders always pour the alcohol in first and then the mixer? If garnish really influences the taste of your cocktail? We have, and now we’re going to get the answers to our questions.

Mistology: The Science Behind the Cocktail, is an after hours event hosted at the Boonshoft Museum of Discovery (2600 DeWeese Parkway, Dayon) that will explore the entertaining and educational side of cocktail creation.

After the presentation, attendees can apply what they learned with hands-on demos or feel free to kick back and let other on-site bar staff do the work.

Admission to the Wednesday, Nov. 12 event is $25 a person. Tickets are available to anyone 21 years of age and older. The event, brought to you by Canadian Mist, begins at 7 p.m. with an interactive presentation from Canadian Mist’s Chief Entertaining Officer (CEO) Tim Laird … how great a title is that! The event will last until 9 p.m. and we’re told plenty of appetizers will be available to nosh on during that time. All proceeds will benefit the museum.

In case his name is new to you, Laird is a master at mixing cocktails (you don’t just get a title of Chief Entertaining Officer without knowing what you’re doing). He will answer any and all of your science related questions. Not only the how, but also the why.

Looking to RSVP? Space is limited. To reserve a spot, go to mistology.boonshoftmuseum.org. For those unable to make it, stay tuned to this blog to see what we learn at tomorrow’s event.

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Oregon District event brought the game

By alarsen | Sunday, November 9, 2008, 07:54 PM

The Oregon Arts District Barstool Open to benefit United Rehabilitation Services of Greater Dayton may have been celebrating a seventh year anniversary, but it was a first for the Lounge Lizards. The event was just as it promised it would be: a nine-bar, nine-hole indoor miniature golf outing. Some folks imbibed, some didn’t. Most seemed to be pacing themselves with moderation in mind, while a few went overboard. All in all it made for a fun day in the district.

This year, Tom Parker, United Rehabilitation Services’ Director of Development, was expecting 70 teams with a total of 280 players to participate and that’s just what he had when we spoke to him at the Trolley Stop.

Did you make it out to the Barstool Open? How did your team do? What did you think all in all of the day?

Our thoughts … It was a good time for a good cause. Here are a few photos we snapped while we were there.

And speaking of golfing at the bar … the Golden Tee Golf videogame franchise will be celebrating a golden anniversary next year when it releases its 20th Anniversary 2009 game edition. And here’s some trivia to impress your friends with at the bar: Golden Tee is the most popular coin-operated video game EVER. Since 1989, more than 10 million people have played 1 billion games, netting a staggering $3 billion bucks.

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Golfing at the bar? Oregon District event is a sure shot

By alarsen | Friday, November 7, 2008, 05:10 AM

Golfing at a bar?

Sure, “Golden Tee” golf games have long been a fixture at many watering holes both in and out of town, but the seventh annual Oregon Arts District Barstool Open to benefit United Rehabilitation Services of Greater Dayton is taking it literally — bringing the clubs, the green and the game indoors for one afternoon to nine bars in the Oregon District.

The Barstool Open is billed as Dayton’s only nine-bar, nine-hole indoor miniature golf outing, with teams of four competing at participating bars around Fifth Street for cash prizes. A $50 prize also will be awarded to the best-costumed team (last year the Village People won) and the best golf course (last year the Trolley Stop won).

Teams need only bring the concentration and intensity of Tiger Woods, a putter and a thirst for beer and charity. Sports fans fear not, the bars will be showing the Saturday, Nov. 8, Ohio State vs. Northwestern game.

This year, Tom Parker, United Rehabilitation Services’ Director of Development, is expecting 70 teams with a total of 280 players to participate.

“(It’s a) great time to explore and fall in love again (with the Oregon District), and if you’ve never been there, it’s a great chance to see and taste the bars and restaurants,” Parker said.

A charitable event? A nice fall day? Golf and beer? Sounds like an ace to us. Here’s what you need to know …

WHAT: The seventh annual Oregon Arts District Barstool Open. All proceeds from this nine-hole, nine-bar progressive indoor miniature golf outing benefit United Rehabilitation Services to help children and adults with disabilities.

WHEN: Saturday, Nov. 8. Teams start in different bars during the shotgun start at 11:30 a.m.

COST: For teams that register and pay by Nov. 7, the cost is $40 per person or $160 per team. For walk-ins the day of the event, the cost is $45 per person or $180 per team. All participants must be at least 21 years old. Teams are limited to four people maximum, including one designated driver. If no designated driver is included, teams can note that they have a cab, a ride or are walking to and from the event. To register, see bartenders at participating locations: Blind Bob’s, Dublin Pub, Hole in the Wall, Ned Pepper’s, Newcom’s, Oregon Express, Sloopy’s, Trolley Stop and Tumbleweed Connection. Teams also may register by contacting Taryn Ward at (937) 233-1230.

PRIZES: Cash prizes will be awarded to the top three winning teams, and a special prize will go to the team with the best costume. Awards will be announced at 5:30 p.m. at the Trolley Stop.

RELATED: The 11th annual North Barstool Open that takes place at participating venues in Vandalia and along Miller Lane is set to take place sometime in February.

MORE INFO: Call Taryn Ward at (937) 233-1230 or e-mail her at tward@ursdayton.org.

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Election day cocktails

By alarsen | Tuesday, November 4, 2008, 06:34 AM

Whether you lean to the right or left you may be looking for a Super Tuesday cocktail to help you celebrate or forget the election. Here are a couple from Hpnotiq that looked particularly non-partisan and delightfully refreshing:

HPNOTIQ’s Stars & Stripes: 2 oz. Hpnotiq, 1 oz. Gin, 1 oz. Vodka, 1 oz. pineapple juice, splash of lime Juice. Instructions: Mix all ingredients in a shaker with ice, pour into a Collins glass. Garnish with a strawberry & jicama cut into stars and stripes.

HPNOTIQ’s Patriotic Margarita: 1 oz. Hpnotiq, 1 oz. super premium dark rum, 1 oz. coconut milk, 1 oz. fresh lime juice, 1 oz. pineapple juice, 1 oz. sweetened strawberry puree, 1/2 cup crushed ice. Instructions: Combine rum, coconut milk, lime juice, pineapple juice, and ice in blender. Pour HPNOTIQ into a margarita glass. Layer 2/3 of the blended mix over HPNOTIQ. Blend remaining mix with strawberry puree, layer on top. Garnish with coconut or use salt-rimmed glass as a variation.

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