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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n",
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"excerpt": "Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/pom1.jpg\" alt=\"pomegranate\" align=\"left\">It's always an honor to be asked to be part of or contribute to a wedding, but it's even more flattering when your culinary skills are called upon for said wedding.\u003c/p>\n\u003cp>In October, Kim specifically requested I bring my \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">\"famous potato salad\"\u003c/a> to her post-Scotland wedding reception, and last weekend, Catherine, Jeff, and all of us wedding guests toasted their happiness with my Lady in Red at the Mandarin Oriental Hotel.\u003c/p>\n\u003cp>Over the summer, Catherine -- for whom I once designed a \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/08/an-elderflower-.html\">simple birthday cocktail\u003c/a> to go along with her gift of St. Germain elderflower liqueur -- asked if I would shake up a special wedding cocktail. Her only request: it had to be red to match her dress. \u003c/p>\n\u003cp>After first assessing what the Mandarin Oriental stocked in their bar, I set about to concocting the cocktail. Aside from staining its cheeks crimson, I wanted this cocktail to be three things: seasonal, celebratory, and reflective of the bride's tastes. Well, not \u003cem>all\u003c/em> of that happened. \u003c/p>\n\u003cp>Ignoring sangria and all other wine-based cocktails of that ilk, I knew that the red hue was going to come from cranberry or pomegranate juice (seasonal!), and after a few (read: nine) attempts, I ditched the cranberry juice. It was too easily diluted in both color and flavor. I also had to ditch my idea of including both bourbon and ginger ale in this cocktail (the bride's signature drink) because no matter what I did, the bourbon came out too...bourbon-y.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few weeks later, I started with a whole new plan and a whole new red. Now working with the stronger, tarter pomegranate juice, I cried, \"Eureka\" after three passes and then set to refining the flavors.\u003c/p>\n\u003cp>Victorious and hung-over, I presented the recipe to the bride along with a list of potential names: Ruby Slipper, Scarlet 75 (the drink is an adaptation of the classic French 75), Red Letter Day, and Lady in Red. (She chose \"Lady in Red,\" so if you now have Chris de Burgh in your head, it's not my fault.) \u003c/p>\n\u003cp>(Okay, maybe it is.)\u003c/p>\n\u003cdiv>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/OcWspfgk9c8&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>On my reserve list of names was Study in Scarlet, Red-dy or Knot (my husband's contribution), The Red Menace, The Scarlet Letter, The Cat's Meow, My Love is Like a Red, Red Rose, and Redrum. (I will be saving that last one for a blood-soaked mojito or daiquiri in case Stephen King ever wants me to design a wedding cocktail for him.)\u003c/p>\n\u003cp>\u003cstrong>Lady in Red\u003c/strong>\u003c/p>\n\u003cp>2 oz. pomegranate juice\u003cbr>\n1 1/2 oz. gin\u003cbr>\n4 oz. ginger ale (preferably very spicy ginger ale)\u003cbr>\nSparkling rosé\u003cbr>\n2-3 dashes Angostura bitters\u003cbr>\nPomegranate seeds\u003c/p>\n\u003cp>Shake pomegranate juice and gin with ice; strain into a cocktail glass. Add ginger ale and top off with sparkling rose. Finish with bitters. Garnish with four pomegranate seeds for health, happiness, love, and laughter.\u003c/p>\n\u003cp>I am pleased and relieved to report that the drink was extremely well received. Even my French friend, who I thought preferred champagne to everything, was seen drinking more than one Lady in Red. Additionally, the bartender told someone else that he's seen a lot of guest-created cocktails pass through his shaker, but he had never seen one reordered so many times. Finally -- and most importantly -- the bride, the groom, and all my cocktailing friends loved it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you do, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/whiskyfest08.jpg\" alt=\"whiskyfest 08\" align=\"left\">\u003c/a>It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\u003c/p>\n\u003cp>Wait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest!\u003c/a>\u003c/p>\n\u003cp>This year, just in time for my birthday and my husband's birthday (ahem, good planning!), Malt Advocate magazine is putting on their second annual celebration of all things whisky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/\">I first checked it out last year\u003c/a>, and was very impressed. Where else are you going to have the opportunity to try the entire fleet of Highland Park whiskies, from their delicious 12-year-old to the more elusive 30-year-old, along with hundreds of other whiskies from all over the world.\u003c/p>\n\u003cp>Tickets are going fast, and I believe the event often sells out. It's not cheap, but when you think about it, how often are you going to be able to try all those whiskies side by side? I tried no less than 30 whiskies last year (emphasis on tried, I did not go with the intention of getting schnockered).\u003c/p>\n\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cstrong>Malt Advocate magazine's 2nd annual WhiskyFest\u003c/strong> \u003c/a>\u003cbr>\nOctober 10, 2008\u003cbr>\nSan Francisco Marriott\u003cbr>\n6:30 to 10 p.m.\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=san+francisco+marriott&oe=UTF-8&ie=UTF8&cd=1&ll=37.792829,-122.411556&spn=0.110556,0.122738&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003ca href=\"http://www.maltadvocate.com/active_content/tickets.asp\">Tickets available online\u003c/a> or by calling 1-800-610-MALT.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/whiskyfest08.jpg\" alt=\"whiskyfest 08\" align=\"left\">\u003c/a>It's that time of year again...when the leaves start to turn, a chill wind blows through the air...\u003c/p>\n\u003cp>Wait. No. Not here. It's still summer (or at least it feels like it)! But even though we live in a warm little bubble here in the Bay Area at this time of year, technically autumn has arrived. And with it, an event that I always look forward to: \u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">WhiskyFest!\u003c/a>\u003c/p>\n\u003cp>This year, just in time for my birthday and my husband's birthday (ahem, good planning!), Malt Advocate magazine is putting on their second annual celebration of all things whisky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/02/musings-from-whiskyfest-2007/\">I first checked it out last year\u003c/a>, and was very impressed. Where else are you going to have the opportunity to try the entire fleet of Highland Park whiskies, from their delicious 12-year-old to the more elusive 30-year-old, along with hundreds of other whiskies from all over the world.\u003c/p>\n\u003cp>Tickets are going fast, and I believe the event often sells out. It's not cheap, but when you think about it, how often are you going to be able to try all those whiskies side by side? I tried no less than 30 whiskies last year (emphasis on tried, I did not go with the intention of getting schnockered).\u003c/p>\n\u003cp>\u003ca href=\"http://www.maltadvocate.com/whiskeyfest-sf.asp\">\u003cstrong>Malt Advocate magazine's 2nd annual WhiskyFest\u003c/strong> \u003c/a>\u003cbr>\nOctober 10, 2008\u003cbr>\nSan Francisco Marriott\u003cbr>\n6:30 to 10 p.m.\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=san+francisco+marriott&oe=UTF-8&ie=UTF8&cd=1&ll=37.792829,-122.411556&spn=0.110556,0.122738&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003ca href=\"http://www.maltadvocate.com/active_content/tickets.asp\">Tickets available online\u003c/a> or by calling 1-800-610-MALT.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ginlati: A Land's End Cocktail",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/ginlati2.jpg\" alt=\"ginlati\" align=\"left\">It appears I can't escape food talk even when yanking out pernicious wild radish and avoiding tramping on (and killing) native plants at Land's End. Not that I'm complaining, mind you, because if we hadn't started talking about food, I wouldn't be able to present you with a new summer cocktail. Fellow volunteer, Al the Aussie, gave me leave to publish his invention: The Ginlati. (Al concedes that it could be \"Ginlato,\" but he likes the sound of \"Ginlati,\" and since it's his recipe, I'm not arguing if you drink multiples.)\u003c/p>\n\u003cp>The weather hasn't really been warm enough to make us yen for this sort of sousing, although on Thursday Al looked up at the blue sky and lack of fog and mused, \"Weather like this would call for it.\" I looked around at all of us in fleece vests and sweatshirts and think it could stand to get hotted up a bit more.\u003c/p>\n\u003cp>But enough bitching -- on to the drinking!\u003c/p>\n\u003cp>Put a scoop of lemon gelato in a glass. (\"High grade,\" Al says. \"What kind?\" I ask. \"Well, it's Australian,\" he says. Use your favorite, I advise.) Follow the gelato with a nice slosh of gin, about 2-3 ounces. Top off with icy tonic water. (You all remember my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">favorite tonic water\u003c/a>, right?) Finally, throw in a sprig of mint if you're feeling it, take the shades off all the lightbulbs, pull on a few sweaters, and frost yourself.\u003c/p>\n\u003cp>Oh, and think about making it the way you would a root beer float -- the gelato goes in first and rides up with the liquid, making a nice creamy head. It's damn tasty and pretty much as refreshing as you get. I put my own spin on Al's original recipe by adding a squirt of homemade \u003ca href=\"http://www.grubreport.com/blueplatespecial/limoncello.html\">limoncello\u003c/a>, which gets you two drinks for one post, so how happy are you?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oh, cheer up! The sun will come out...well, maybe not \u003cem>tomorrow\u003c/em> but soon and hot. \u003c/p>\n\u003cp>(And now you have that song in your head, don't you?)\u003c/p>\n\u003cp>\u003cstrong>Al's Ginlati\u003c/strong>\u003c/p>\n\u003cp>1-2 scoops lemon gelato\u003cbr>\n2-3 ounces gin\u003cbr>\nTonic water\u003cbr>\nSpring of fresh mint\u003c/p>\n\u003cp>\u003cstrong>Stephanie's Land's End\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1-2 scoops lemon gelato\u003cbr>\n3 ounces limoncello\u003cbr>\n1 ounce gin\u003cbr>\nTonic water\u003cbr>\nSpring of fresh mint\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/ginlati2.jpg\" alt=\"ginlati\" align=\"left\">It appears I can't escape food talk even when yanking out pernicious wild radish and avoiding tramping on (and killing) native plants at Land's End. Not that I'm complaining, mind you, because if we hadn't started talking about food, I wouldn't be able to present you with a new summer cocktail. Fellow volunteer, Al the Aussie, gave me leave to publish his invention: The Ginlati. (Al concedes that it could be \"Ginlato,\" but he likes the sound of \"Ginlati,\" and since it's his recipe, I'm not arguing if you drink multiples.)\u003c/p>\n\u003cp>The weather hasn't really been warm enough to make us yen for this sort of sousing, although on Thursday Al looked up at the blue sky and lack of fog and mused, \"Weather like this would call for it.\" I looked around at all of us in fleece vests and sweatshirts and think it could stand to get hotted up a bit more.\u003c/p>\n\u003cp>But enough bitching -- on to the drinking!\u003c/p>\n\u003cp>Put a scoop of lemon gelato in a glass. (\"High grade,\" Al says. \"What kind?\" I ask. \"Well, it's Australian,\" he says. Use your favorite, I advise.) Follow the gelato with a nice slosh of gin, about 2-3 ounces. Top off with icy tonic water. (You all remember my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">favorite tonic water\u003c/a>, right?) Finally, throw in a sprig of mint if you're feeling it, take the shades off all the lightbulbs, pull on a few sweaters, and frost yourself.\u003c/p>\n\u003cp>Oh, and think about making it the way you would a root beer float -- the gelato goes in first and rides up with the liquid, making a nice creamy head. It's damn tasty and pretty much as refreshing as you get. I put my own spin on Al's original recipe by adding a squirt of homemade \u003ca href=\"http://www.grubreport.com/blueplatespecial/limoncello.html\">limoncello\u003c/a>, which gets you two drinks for one post, so how happy are you?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oh, cheer up! The sun will come out...well, maybe not \u003cem>tomorrow\u003c/em> but soon and hot. \u003c/p>\n\u003cp>(And now you have that song in your head, don't you?)\u003c/p>\n\u003cp>\u003cstrong>Al's Ginlati\u003c/strong>\u003c/p>\n\u003cp>1-2 scoops lemon gelato\u003cbr>\n2-3 ounces gin\u003cbr>\nTonic water\u003cbr>\nSpring of fresh mint\u003c/p>\n\u003cp>\u003cstrong>Stephanie's Land's End\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1-2 scoops lemon gelato\u003cbr>\n3 ounces limoncello\u003cbr>\n1 ounce gin\u003cbr>\nTonic water\u003cbr>\nSpring of fresh mint\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/hibiscus.jpg\" alt=\"hibiscus\" align=\"left\">My drink of choice at taquerias has always been a large, refreshing glass of jamaica, the brightest and probably healthiest agua fresca in the glass barrel lineup. The beautifully scarlet infusion of hibiscus flowers is rich in Vitamin C and carries a tartness that I love. The dried flowers can be found in any Latino market, or, if you prefer, organic flowers are sold in bulk at markets like \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. Brewed in boiling water, sweetened with honey, spritzed with a touch of fresh lime or orange, and then served over ice, it's a delicious and healthful way to banish soda and other bottled drinks.\u003c/p>\n\u003cp>Abundant in Australia, where it's known as roselle, hibiscus has recently been exchanging its Mexican and health-food togs for an elegant spin in the world of cocktails. A Sydney-based company, \u003ca href=\"http://www.wildhibiscus.com/\">Wild Hibiscus\u003c/a>, has begun preserving the whole flowers in syrup. A single bud and a spoonful of its sweet, rosy syrup transform a glass of prosecco into one of the prettiest drinks around. It's just as easy to dress up a seasonal bellini or brighten a vodka martini. \u003c/p>\n\u003cp>For now, you can \u003ca href=\"http://www.wildhibiscus.com/shop/category1_1.htm\">order online\u003c/a> -- a small jar of 11 flowers and a serious party pack of 50 -- but keep an eye out for the jars soon in local markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/hibiscus.jpg\" alt=\"hibiscus\" align=\"left\">My drink of choice at taquerias has always been a large, refreshing glass of jamaica, the brightest and probably healthiest agua fresca in the glass barrel lineup. The beautifully scarlet infusion of hibiscus flowers is rich in Vitamin C and carries a tartness that I love. The dried flowers can be found in any Latino market, or, if you prefer, organic flowers are sold in bulk at markets like \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. Brewed in boiling water, sweetened with honey, spritzed with a touch of fresh lime or orange, and then served over ice, it's a delicious and healthful way to banish soda and other bottled drinks.\u003c/p>\n\u003cp>Abundant in Australia, where it's known as roselle, hibiscus has recently been exchanging its Mexican and health-food togs for an elegant spin in the world of cocktails. A Sydney-based company, \u003ca href=\"http://www.wildhibiscus.com/\">Wild Hibiscus\u003c/a>, has begun preserving the whole flowers in syrup. A single bud and a spoonful of its sweet, rosy syrup transform a glass of prosecco into one of the prettiest drinks around. It's just as easy to dress up a seasonal bellini or brighten a vodka martini. \u003c/p>\n\u003cp>For now, you can \u003ca href=\"http://www.wildhibiscus.com/shop/category1_1.htm\">order online\u003c/a> -- a small jar of 11 flowers and a serious party pack of 50 -- but keep an eye out for the jars soon in local markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/northernspy-joseypackard.jpg\" alt=\"Northern Spy by Josey Packard\">\u003c/p>\n\u003cp>For the fourth year in a row, \u003ca href=\"http://www.foodandwine.com\">Food and Wine magazine\u003c/a> has published a book representing new and innovative drinks from around the country. Of approximately 150 drinks listed in \u003ca href=\"http://www.amazon.com/Food-Wine-Cocktails-2008/dp/1932624252/\">Food & Wine Cocktails 2008\u003c/a>, 21 are from the San Francisco Bay Area. If you were to try all of these drinks, you would travel from a bar at the San Jose International Airport to the Sir Francis Drake hotel in Union Square.\u003c/p>\n\u003cp>The Bay Area cocktail list is below. Some of these drinks are seasonal or are specials so are not always available. If you're intent on trying the exact cocktail, call ahead to check its availability.\u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com\">Babylon Sister from Jonny Raglin of Absinthe\u003c/a> (SF). A dessert drink containing kirsch, maraschino liqueur and crème de cacao in a glass rimmed with cocoa powder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com\">Strawberry and Ginger Cooler from Jeff Hollinger Absinthe\u003c/a> (SF). A non-alcoholic drink with strawberries, ginger, orange juice, lime juice and ginger beer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com\">Northern Spy from Josey Packard The Alembic\u003c/a> (SF). An apple-y drink with apple brandy, apple cider, apricot brandy and an apple slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Tommy Gun from Jacques Bezuidenhout of Bar Drake\u003c/a> (SF). A tasty treat whose name harkens back to a Prohibition-era firearm. It contains ginger slices, apricot jam, Irish whiskey and Grand Marnier.\u003c/p>\n\u003cp>\u003ca href=\"http://bourbonandbranch.com/\">Puerto de Cuba from Dominic Venegas of Bourbon & Branch\u003c/a> (SF). A rum drink with amber rum, Tawny port, and a vanilla flavored brandy liquer called Navan. Venegas left Bourbon and Branch but is still working in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantinasf.com/\">Blackberry and Cabernet Caipirinha from Cantina\u003c/a> (SF). This is a pitcher drink with blackberries, cachaca, Cabernet Sauvignon, orange and lime juice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantinasf.com/\">Alsatian Daiquiri from Duggan McDonnell at Cantina\u003c/a> (SF). A drink from Duggan McDonnell featuring vanilla spiced rum, Gewurtztraminer, and peach bitters.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cyrusrestaurant.com/\">Thai Boxer from Scott Beattie at Cyrus in Healdsburg\u003c/a> (Healdsburg). A beautiful drink made with all local produce. The long ingredient list for this drink includes basil, mint, cilantro, vanilla rum, coconut milk and ginger beer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elixirsf.com\">Off Kilter from Elixir\u003c/a> (SF). The Off-Kilter was designed to show off Scotch and does so by combining it with Grand Marnier, nocino and heavy cream.\u003c/p>\n\u003cp>\u003ca href=\"http://floraoakland.com/\">Filibuster Cocktail from Erik Adkins of Flora in Oakland\u003c/a> (Oakland). A take-off on a whiskey sour, the filibuster cocktail adds egg white and maple syrup to the traditional recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.forbiddenislandalameda.com/\">Fog Cutter from Forbidden Island\u003c/a> (Alameda). A tiki drink with white rum, gin, brandy, orgeat and Amontillado sherry in its ingredient list.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lecolonialsf.com/home_frame.html\">Amberjack from Le Colonial\u003c/a> (SF). A cocktail combining apple lambic -- a Belgian beer -- with vodka and scotch.\u003cbr>\n\u003ca href=\"http://www.lionandcompass.com/\">Jose McGregor from Jimmy Patrick at Lion & Compass in Sunnyvale\u003c/a> (Sunnyvale). As with many flavor combinations, this drink started as a mistake. It contains Scotch and a citrus/vanilla flavored licqueur called Licor 43.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/martini-monkey-san-jose\">Vanilla-Cucumber Limey from Jay Crabb at Martini Monkey in San Jose\u003c/a> (San Jose). Martini Monkey, located in the San Jose Airport, serves a drink involving cucumbers, mint, and vanilla vodka.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/index.html\">Bergamont Shandy from NOPA\u003c/a> (SF). A drink with amaro, Grand Marnier and a lager-style beer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com\">Mi-So-Pretty from Elizabeth Falkner and Angie Heeney-Tunstall of Orson\u003c/a> (SF). Newcomer Orson is represented in the book with a cocktail combining miso, grapefruit, toasted almond syrup, and tequila.\u003c/p>\n\u003cp>\u003ca href=\"http://www.polenglounge.com/\">Green with Envy from the Poleng Lounge\u003c/a> (SF). Poleng Lounge, an Asian fusion restaurant in NOPA, created a drink with apple, sake, and brewed green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com\">Green Lantern from Range\u003c/a> (SF). Thomas Waugh created a cocktail with kiwi, gin, Viogner and lime juice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.solsticelounge.com/\">Grapefruit Flamingo from Kieran Walsh at Solstice\u003c/a> (SF). This drink combines grapefruit vodka with Campari and sparkling wine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tresagaves.com/\">Zydeco Cocktail from Tres Agaves\u003c/a> (SF). The Zydeco cocktail uses Absolut New Orelans -- a limited edition mango and black pepper version of an Absolut vodka.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/northernspy-joseypackard.jpg\" alt=\"Northern Spy by Josey Packard\">\u003c/p>\n\u003cp>For the fourth year in a row, \u003ca href=\"http://www.foodandwine.com\">Food and Wine magazine\u003c/a> has published a book representing new and innovative drinks from around the country. Of approximately 150 drinks listed in \u003ca href=\"http://www.amazon.com/Food-Wine-Cocktails-2008/dp/1932624252/\">Food & Wine Cocktails 2008\u003c/a>, 21 are from the San Francisco Bay Area. If you were to try all of these drinks, you would travel from a bar at the San Jose International Airport to the Sir Francis Drake hotel in Union Square.\u003c/p>\n\u003cp>The Bay Area cocktail list is below. Some of these drinks are seasonal or are specials so are not always available. If you're intent on trying the exact cocktail, call ahead to check its availability.\u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com\">Babylon Sister from Jonny Raglin of Absinthe\u003c/a> (SF). A dessert drink containing kirsch, maraschino liqueur and crème de cacao in a glass rimmed with cocoa powder.\u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com\">Strawberry and Ginger Cooler from Jeff Hollinger Absinthe\u003c/a> (SF). A non-alcoholic drink with strawberries, ginger, orange juice, lime juice and ginger beer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com\">Northern Spy from Josey Packard The Alembic\u003c/a> (SF). An apple-y drink with apple brandy, apple cider, apricot brandy and an apple slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Tommy Gun from Jacques Bezuidenhout of Bar Drake\u003c/a> (SF). A tasty treat whose name harkens back to a Prohibition-era firearm. It contains ginger slices, apricot jam, Irish whiskey and Grand Marnier.\u003c/p>\n\u003cp>\u003ca href=\"http://bourbonandbranch.com/\">Puerto de Cuba from Dominic Venegas of Bourbon & Branch\u003c/a> (SF). A rum drink with amber rum, Tawny port, and a vanilla flavored brandy liquer called Navan. Venegas left Bourbon and Branch but is still working in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantinasf.com/\">Blackberry and Cabernet Caipirinha from Cantina\u003c/a> (SF). This is a pitcher drink with blackberries, cachaca, Cabernet Sauvignon, orange and lime juice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantinasf.com/\">Alsatian Daiquiri from Duggan McDonnell at Cantina\u003c/a> (SF). A drink from Duggan McDonnell featuring vanilla spiced rum, Gewurtztraminer, and peach bitters.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cyrusrestaurant.com/\">Thai Boxer from Scott Beattie at Cyrus in Healdsburg\u003c/a> (Healdsburg). A beautiful drink made with all local produce. The long ingredient list for this drink includes basil, mint, cilantro, vanilla rum, coconut milk and ginger beer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.elixirsf.com\">Off Kilter from Elixir\u003c/a> (SF). The Off-Kilter was designed to show off Scotch and does so by combining it with Grand Marnier, nocino and heavy cream.\u003c/p>\n\u003cp>\u003ca href=\"http://floraoakland.com/\">Filibuster Cocktail from Erik Adkins of Flora in Oakland\u003c/a> (Oakland). A take-off on a whiskey sour, the filibuster cocktail adds egg white and maple syrup to the traditional recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.forbiddenislandalameda.com/\">Fog Cutter from Forbidden Island\u003c/a> (Alameda). A tiki drink with white rum, gin, brandy, orgeat and Amontillado sherry in its ingredient list.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lecolonialsf.com/home_frame.html\">Amberjack from Le Colonial\u003c/a> (SF). A cocktail combining apple lambic -- a Belgian beer -- with vodka and scotch.\u003cbr>\n\u003ca href=\"http://www.lionandcompass.com/\">Jose McGregor from Jimmy Patrick at Lion & Compass in Sunnyvale\u003c/a> (Sunnyvale). As with many flavor combinations, this drink started as a mistake. It contains Scotch and a citrus/vanilla flavored licqueur called Licor 43.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/martini-monkey-san-jose\">Vanilla-Cucumber Limey from Jay Crabb at Martini Monkey in San Jose\u003c/a> (San Jose). Martini Monkey, located in the San Jose Airport, serves a drink involving cucumbers, mint, and vanilla vodka.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/index.html\">Bergamont Shandy from NOPA\u003c/a> (SF). A drink with amaro, Grand Marnier and a lager-style beer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com\">Mi-So-Pretty from Elizabeth Falkner and Angie Heeney-Tunstall of Orson\u003c/a> (SF). Newcomer Orson is represented in the book with a cocktail combining miso, grapefruit, toasted almond syrup, and tequila.\u003c/p>\n\u003cp>\u003ca href=\"http://www.polenglounge.com/\">Green with Envy from the Poleng Lounge\u003c/a> (SF). Poleng Lounge, an Asian fusion restaurant in NOPA, created a drink with apple, sake, and brewed green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com\">Green Lantern from Range\u003c/a> (SF). Thomas Waugh created a cocktail with kiwi, gin, Viogner and lime juice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.solsticelounge.com/\">Grapefruit Flamingo from Kieran Walsh at Solstice\u003c/a> (SF). This drink combines grapefruit vodka with Campari and sparkling wine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tresagaves.com/\">Zydeco Cocktail from Tres Agaves\u003c/a> (SF). The Zydeco cocktail uses Absolut New Orelans -- a limited edition mango and black pepper version of an Absolut vodka.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangriablanca.jpg\" alt=\"glass of sangria blanca\">\u003cbr>\nSummer is a great time for cold fizzy refreshments. And drinks made with champagne, Prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic for a hot summer day.\u003c/p>\n\u003cp>Although I adore Sangria Blanca now, it took a while for this love to bloom. For years I resisted sparkling sangrias. When offered one, I turned up my nose, thinking it was a cousin of the lowly wine cooler. This isn't to say I never liked wine coolers. In high school, I drank my fair share (but don’t tell my mom). They were sweeter and more drinkable than the Bud Light and Lucky Lager served at Friday night parties in my small San Diego County town and always seemed to be on hand. My girlfriends and I would down our \u003ca href=\"http://www.cacooler.com/\">California Coolers\u003c/a> (does anyone else remember those?), feeling quite urbane. Later, when I was a little older and \"wiser,\" I learned to disdain coolers in much the same way a six-year old feels too mature to watch Sesame Street any longer. It was only when I was in my 30s that I returned to sparkling wine concoctions. By this time, I was secure enough to admit I really loved their refreshing and slightly fruity taste and so started experimenting.\u003c/p>\n\u003cp>Following is the result of one of these experiments: my recipe for Sangria Blanca. I use \u003ca href=\"http://www.epicurious.com/tools/winedictionary/search?query=cava&submit.x=0&submit.y=0&submit=submit\">cava\u003c/a>, a Northern Spanish sparkling wine, although any type of bubbly will do. The great thing about this recipe is that you don't need to break the bank. Although a nice champagne wouldn't hurt the outcome, it seems an extravagant addition for a drink that includes fruity soda, thereby drowning out any nuances you would gain. A moderately-priced cava is my bottle of choice, although you could also use sparkling wine or prosecco. Just don't use anything you wouldn't drink plain. Served with some ripe berries, a sprig of mint, and ice, it's the perfect way to cool off on a hot summer day in Spain, San Diego, or the Bay Area.\u003c/p>\n\u003cp>\u003cem>For a discussion on red wine sangria, see \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">Sangria, the Ultimate Summer Refresher\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/punchbowl.jpg\" alt=\"punch bowl of sangria blanca\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Sangria Blanca\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle chilled cava or other sparkling wine\u003cbr>\n1 cup fruity soda, \u003ca href=\"http://www.crystalgeyser.com/juice_squeeze/cgw_js.html#\">Passion Fruit and Mango Juice Squeeze\u003c/a> or \u003ca href=\"http://www.naturellementpulpeuse.fr/\">Orangina\u003c/a>\u003cbr>\n2 Tbsp brandy\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ cup raspberries\u003cbr>\n½ cup sliced strawberries\u003cbr>\nMint leaves\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean berries and slice the strawberries. Set aside.\u003cbr>\n2. In a large punch bowl or pitcher, combine the sugar and brandy until the sugar dissolves.\u003cbr>\n3. Add the cava, or other sparkling wine, along with the soda.\u003cbr>\n4. Add the berries and ice.\u003cbr>\n5. Serve with mint leaves as garnish.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangriablanca.jpg\" alt=\"glass of sangria blanca\">\u003cbr>\nSummer is a great time for cold fizzy refreshments. And drinks made with champagne, Prosecco, or sparkling wine always seem the most elegant. Sangria Blanca -- a Spanish sparkling wine drink infused with fruit -- is just this type of libation (I love that word). And, with berries and mint, it's really the perfect tonic for a hot summer day.\u003c/p>\n\u003cp>Although I adore Sangria Blanca now, it took a while for this love to bloom. For years I resisted sparkling sangrias. When offered one, I turned up my nose, thinking it was a cousin of the lowly wine cooler. This isn't to say I never liked wine coolers. In high school, I drank my fair share (but don’t tell my mom). They were sweeter and more drinkable than the Bud Light and Lucky Lager served at Friday night parties in my small San Diego County town and always seemed to be on hand. My girlfriends and I would down our \u003ca href=\"http://www.cacooler.com/\">California Coolers\u003c/a> (does anyone else remember those?), feeling quite urbane. Later, when I was a little older and \"wiser,\" I learned to disdain coolers in much the same way a six-year old feels too mature to watch Sesame Street any longer. It was only when I was in my 30s that I returned to sparkling wine concoctions. By this time, I was secure enough to admit I really loved their refreshing and slightly fruity taste and so started experimenting.\u003c/p>\n\u003cp>Following is the result of one of these experiments: my recipe for Sangria Blanca. I use \u003ca href=\"http://www.epicurious.com/tools/winedictionary/search?query=cava&submit.x=0&submit.y=0&submit=submit\">cava\u003c/a>, a Northern Spanish sparkling wine, although any type of bubbly will do. The great thing about this recipe is that you don't need to break the bank. Although a nice champagne wouldn't hurt the outcome, it seems an extravagant addition for a drink that includes fruity soda, thereby drowning out any nuances you would gain. A moderately-priced cava is my bottle of choice, although you could also use sparkling wine or prosecco. Just don't use anything you wouldn't drink plain. Served with some ripe berries, a sprig of mint, and ice, it's the perfect way to cool off on a hot summer day in Spain, San Diego, or the Bay Area.\u003c/p>\n\u003cp>\u003cem>For a discussion on red wine sangria, see \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/05/sangria-the-ultimate-summer-refresher/\">Sangria, the Ultimate Summer Refresher\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/punchbowl.jpg\" alt=\"punch bowl of sangria blanca\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sangria Blanca\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle chilled cava or other sparkling wine\u003cbr>\n1 cup fruity soda, \u003ca href=\"http://www.crystalgeyser.com/juice_squeeze/cgw_js.html#\">Passion Fruit and Mango Juice Squeeze\u003c/a> or \u003ca href=\"http://www.naturellementpulpeuse.fr/\">Orangina\u003c/a>\u003cbr>\n2 Tbsp brandy\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ cup raspberries\u003cbr>\n½ cup sliced strawberries\u003cbr>\nMint leaves\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Clean berries and slice the strawberries. Set aside.\u003cbr>\n2. In a large punch bowl or pitcher, combine the sugar and brandy until the sugar dissolves.\u003cbr>\n3. Add the cava, or other sparkling wine, along with the soda.\u003cbr>\n4. Add the berries and ice.\u003cbr>\n5. Serve with mint leaves as garnish.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangria.jpg\" alt=\"sangria\">\u003c/p>\n\u003cp>It may sound strange, but my love for fruity wine punches actually started when I was a kid. For generations, my mother's Neopolitan family combined ripe peaches and red wine during the summer months. Chilled on ice, this was the standard evening refreshment for the adults as I played Marco Polo with my sister in the pool on hot summer evenings. After swimming, the kids would be allowed to put a piece or two of the steeped peaches on top of their ice cream. As I slurped up my ice cream and peaches soaked with wine, I felt incredibly grown-up and lucky to be Italian. \u003c/p>\n\u003cp>I started enjoying Spanish sangria a year or two out of college and ordered it every chance I got. I learned that although I loved the taste of the wine with its integrated fruity flavors, I equally enjoyed biting into crisp fruit slices and sucking on orange pieces soaked with wine. I tried making my mother's peaches and red wine, but found it too straightforward a drink. I found, however, that by adding peaches to traditional sangria (which has some nice citrus undertones), I got the full fruity essence of summer while also attaining a more nuanced blend of flavors. \u003c/p>\n\u003cp>Most red wine sangrias use oranges, lemons and brandy. My version uses all three of these ingredients, along with fresh peaches in honor of my mother's family tradition. I also add cinnamon sticks to mingle in a little spice. I strong-armed my friend Teresa, who is from Spain, to try a glass and, to my great relief, she said it made her feel like she was back in Salamanca. I'm not sure if I'd go that far, but every time I pluck out a peach slice from my glass, I'm transported back to my parents' backyard on a hot summer evening. \u003c/p>\n\u003cp>Next week, I'll talk about Sangria Blanca.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Red Wine Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 – 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle dry red wine (such as Rioja, Zinfindel, or Merlot)\u003cbr>\n1 shot of brandy\u003cbr>\n¼ cup fresh-squeezed orange juice\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ orange, sliced\u003cbr>\n½ lemon, sliced\u003cbr>\n1 peach, sliced\u003cbr>\n2 cinnamon sticks\u003cbr>\nSparkling water\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Juice one to two oranges until you have ¼ cup of juice.\u003cbr>\n2. Add juice to a carafe or pitcher along with brandy and sugar and stir.\u003cbr>\n3. Add the sliced fruit and cinnamon sticks.\u003cbr>\n4. Pour in the entire bottle of wine.\u003cbr>\n5. Cover pitcher or carafe with plastic wrap and refrigerate until ready to drink (this can be made up to one day ahead). If you want to serve immediately, just move on to step 6.\u003cbr>\n6. Place ice into a glass and then pour in some sangria. Be sure to add as much fruit as you'd like.\u003cbr>\n7. Add a splash of sparkling water and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/sangria.jpg\" alt=\"sangria\">\u003c/p>\n\u003cp>It may sound strange, but my love for fruity wine punches actually started when I was a kid. For generations, my mother's Neopolitan family combined ripe peaches and red wine during the summer months. Chilled on ice, this was the standard evening refreshment for the adults as I played Marco Polo with my sister in the pool on hot summer evenings. After swimming, the kids would be allowed to put a piece or two of the steeped peaches on top of their ice cream. As I slurped up my ice cream and peaches soaked with wine, I felt incredibly grown-up and lucky to be Italian. \u003c/p>\n\u003cp>I started enjoying Spanish sangria a year or two out of college and ordered it every chance I got. I learned that although I loved the taste of the wine with its integrated fruity flavors, I equally enjoyed biting into crisp fruit slices and sucking on orange pieces soaked with wine. I tried making my mother's peaches and red wine, but found it too straightforward a drink. I found, however, that by adding peaches to traditional sangria (which has some nice citrus undertones), I got the full fruity essence of summer while also attaining a more nuanced blend of flavors. \u003c/p>\n\u003cp>Most red wine sangrias use oranges, lemons and brandy. My version uses all three of these ingredients, along with fresh peaches in honor of my mother's family tradition. I also add cinnamon sticks to mingle in a little spice. I strong-armed my friend Teresa, who is from Spain, to try a glass and, to my great relief, she said it made her feel like she was back in Salamanca. I'm not sure if I'd go that far, but every time I pluck out a peach slice from my glass, I'm transported back to my parents' backyard on a hot summer evening. \u003c/p>\n\u003cp>Next week, I'll talk about Sangria Blanca.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Red Wine Sangria\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 – 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bottle dry red wine (such as Rioja, Zinfindel, or Merlot)\u003cbr>\n1 shot of brandy\u003cbr>\n¼ cup fresh-squeezed orange juice\u003cbr>\n2 Tbsp sugar\u003cbr>\n½ orange, sliced\u003cbr>\n½ lemon, sliced\u003cbr>\n1 peach, sliced\u003cbr>\n2 cinnamon sticks\u003cbr>\nSparkling water\u003cbr>\nIce\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Juice one to two oranges until you have ¼ cup of juice.\u003cbr>\n2. Add juice to a carafe or pitcher along with brandy and sugar and stir.\u003cbr>\n3. Add the sliced fruit and cinnamon sticks.\u003cbr>\n4. Pour in the entire bottle of wine.\u003cbr>\n5. Cover pitcher or carafe with plastic wrap and refrigerate until ready to drink (this can be made up to one day ahead). If you want to serve immediately, just move on to step 6.\u003cbr>\n6. Place ice into a glass and then pour in some sangria. Be sure to add as much fruit as you'd like.\u003cbr>\n7. Add a splash of sparkling water and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cocktail.jpg\" alt=\"cocktail\" align=\"left\">I'm looking forward to the \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>-hosted \u003ca href=\"http://cuesa.org/events/calendar/#may14\">Farmers Market Cocktail Demonstration\u003c/a> and tasting that will be held on Wednesday, May 14 at the Ferry Building in participation with \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">San Francisco Cocktail Week\u003c/a>.\u003c/p>\n\u003cp>The Farmers Market Cocktail Demonstration will feature cocktails using seasonal farmers market ingredients and will have a star line-up of great bartenders from around the city:\u003c/p>\n\u003cul>\n\u003cli>Joel Baker, Bourbon and Branch\u003c/li>\n\u003cli>Steve Liles, Boulevard\u003c/li>\n\u003cli> Josh Harris, Pier 23 and Elixir\u003c/li>\n\u003cli>Josephine Packard, Alembic\u003c/li>\n\u003cli>Greg Lindgren & Jon Gasparini, Rye\u003c/li>\n\u003cli>Reza Esmaili, Conduit Yerba Buena\u003c/li>\n\u003cli>Carlos Yturria, Grand Pu Bah\u003c/li>\n\u003cli>Jon Santer, San Francisco chapter of the US Bartenders' Guild\u003c/li>\n\u003cli>Erick Castro, Sacramento chapter of the US Bartenders' Guild\u003c/li>\n\u003cli>Victoria Damato, Bar Johnny\u003c/li>\n\u003c/ul>\n\u003cp>There will be 12 demonstrated drinks available to taste, and tickets include two drink tickets for signature cocktails.\u003c/p>\n\u003cp>Tickets are $15 and you can purchase them through \u003ca href=\"http://www.brownpapertickets.com/producerevent/32031?prod_id=3879\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cocktail.jpg\" alt=\"cocktail\" align=\"left\">I'm looking forward to the \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>-hosted \u003ca href=\"http://cuesa.org/events/calendar/#may14\">Farmers Market Cocktail Demonstration\u003c/a> and tasting that will be held on Wednesday, May 14 at the Ferry Building in participation with \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">San Francisco Cocktail Week\u003c/a>.\u003c/p>\n\u003cp>The Farmers Market Cocktail Demonstration will feature cocktails using seasonal farmers market ingredients and will have a star line-up of great bartenders from around the city:\u003c/p>\n\u003cul>\n\u003cli>Joel Baker, Bourbon and Branch\u003c/li>\n\u003cli>Steve Liles, Boulevard\u003c/li>\n\u003cli> Josh Harris, Pier 23 and Elixir\u003c/li>\n\u003cli>Josephine Packard, Alembic\u003c/li>\n\u003cli>Greg Lindgren & Jon Gasparini, Rye\u003c/li>\n\u003cli>Reza Esmaili, Conduit Yerba Buena\u003c/li>\n\u003cli>Carlos Yturria, Grand Pu Bah\u003c/li>\n\u003cli>Jon Santer, San Francisco chapter of the US Bartenders' Guild\u003c/li>\n\u003cli>Erick Castro, Sacramento chapter of the US Bartenders' Guild\u003c/li>\n\u003cli>Victoria Damato, Bar Johnny\u003c/li>\n\u003c/ul>\n\u003cp>There will be 12 demonstrated drinks available to taste, and tickets include two drink tickets for signature cocktails.\u003c/p>\n\u003cp>Tickets are $15 and you can purchase them through \u003ca href=\"http://www.brownpapertickets.com/producerevent/32031?prod_id=3879\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Jw9zv36A0IQ]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\u003c/p>\n\n",
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"description": "In honor of the 134th (141th updated 5/2/15) annual Kentucky Derby, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95327\" class=\"wp-caption alignleft\" style=\"max-width: 283px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/mintjulep.jpg\" alt=\"Mint Julep\" width=\"283\" height=\"400\" class=\"size-full wp-image-95327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Julep \u003ccite>(Michael Procopio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of the \u003cdel datetime=\"2014-05-03T00:31:28+00:00\">134th\u003c/del> (141th updated 5/2/15) annual \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>, which just happens to be happening tomorrow, I am making mint juleps. How could I not? Since I am neither a Southerner, nor have I ever been to Churchill Downs, I very easily could not. But I have lots of Southern friends and often like to pretend I am from the South--especially when I've been drinking bourbon. If I drink rum, I like to pretend I'm from the Midwest.\u003c/p>\n\u003cp>Ah, Magnolia. Ah, Churchill Downs. I’m certain that, had Sir Winston ever visited Kentucky, he would have downed several. Juleps, I mean. In case you didn’t know, the mint julep has been the official drink of the Kentucky Derby since 1938. Prior to 1938, I very much doubt anyone cared about officially recognizing official drinks.\u003c/p>\n\u003cp>The Julep, courtesy of \u003ca href=\"http://www.merriam-webster.com/dictionary/julep\">Merriam-Webster.com\u003c/a>: ju·lep\u003c/p>\n\u003cp>\u003cstrong>Pronunciation:\u003c/strong> \\ ‘jü-əp\\\u003c/p>\n\u003cp>\u003cstrong>Function:\u003c/strong> noun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Etymology:\u003c/strong> Middle English, from Middle French, from Arabic julāb, from Persian gulāb, from gul rose + āb water (that’s rosewater, in case you weren’t following).\u003c/p>\n\u003cp>\u003cstrong>Date:\u003c/strong> 14th Century\u003c/p>\n\u003cp>1: a drink consisting of sweet syrup, flavoring, and water 2: a drink consisting of a liquor (as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.\u003c/p>\n\u003cp>For the purposes of todays post, we will focus on number two. Definition number two, that is.\u003c/p>\n\u003cp>I am a sucker for a good mint julep, and it isn't very often one comes across one– especially in California. When I was a young lad living in Los Angeles, my favorite bar/restaurant was called Ports. It had no sign, yet the habitués were congenial. I once asked my favored bartender to make me a julep, but he lacked the necessary fresh mint and therefore refused me. Two warm summer evenings later, I asked again for a Julep and he replied again in the negative. I then produced a large bunch of spearmint, presenting it to him as I would a nosegay. He accepted, sniffed, and made everyone at the bar a julep. And then we started dating.\u003c/p>\n\u003cp>Until I ran out of mint.\u003c/p>\n\u003cp>\u003cstrong>The Mint Julep\u003c/strong>\u003cbr>\nThought it may sometimes seem that the Persians pretty much invented everything, it’s the American South that may lay claim to the mint julep. Sometime during the 18th Century, white people living below the Mason-Dixon line started drinking this concoction of bourbon, ice, sugar, water, and mint. Henry Clay introduced the drink to the swamps of Washington, D.C. in the early 19th Century at the \u003ca href=\"http://washington.intercontinental.com/food-drink/round-robin-scotch-bar\">Round Robin Bar\u003c/a> in the Willard Hotel, months before the hotel was bought out by the InterContinental chain.\u003c/p>\n\u003cp>What I enjoy so much about the julep is that it is refreshing, incredibly easy to make, and yet not so simple. There are essentially five ingredients and twenty-seven thousand theories upon how to make one. For an excellent read on what is, what is not, and what might be considered a true mint julep, I encourage you to read Jason Wilson's story \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042902338.html\">Juleps for the Derby? All Bets Are Off\u003c/a>. It made me a very, very happy fellow.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>About 8 fresh mint leaves, plus one attractive sprig for garnishing\u003cbr>\n1 teaspoon of superfine sugar (it dissolves better than table sugar)\u003cbr>\n3 ounces Kentucky bourbon\u003cbr>\na good splash of soda water\u003cbr>\nCrushed ice, and lots of it\u003cbr>\nPowdered Sugar, for dusting (I’d never done this until reading Wilson’s article, now it shall be forever part of my Julep schtick)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chill a tall Collins glass or silver julep cup in your freezer for a few minutes.\u003cbr>\n2. Combine mint, sugar, soda, and half of the bourbon in the bottom of the glass. Muddle gently.\u003cbr>\n3. Add a few spoonsful of crushed ice and stir. Fill the glass the rest of the way with ice, top off with the second half of the bourbon, garnish with mint, and dust with powdered sugar.\u003cbr>\n4. Drink immediately, but don’t grab the glass around the middle unless you wish to give yourself away as unrepentently Yankee.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 1\u003c/p>\n\u003cp>If you now have especially strong feelings about the mint julep, you might wish to join the \u003ca href=\"https://www.youtube.com/watch?v=2BZ6d-qtLC4\">Mint Julep Sisterhood\u003c/a>. Please watch this instructive video. NB: Granny Mae is wearing a snood, which means I must love her, in spite of her toothlessness.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jw9zv36A0IQ'\n title='//www.youtube.com/embed/Jw9zv36A0IQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have been suffering from the Vapors, I hope this has helped. Enjoy your Derby Day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R_UK1DS1PII/AAAAAAAAAA8/-v6-wmAAuyo/s1600-h/whisky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R_UK1DS1PII/AAAAAAAAAA8/-v6-wmAAuyo/s320/whisky.jpg\" id=\"BLOGGER_PHOTO_ID_5185062452520631426\" border=\"0\">\u003c/a>\u003cbr>\nIf you know me, you know I have a taste for whisky. My palate is slowly (ever so slowly and with much repetitive training) being refined and, more and more, I'm learning what I like and what I don't like. I have an affinity for Scotch, particularly two distilleries from the lowlands (\u003ca href=\"http://www.discovering-distilleries.com/glenkinchie\">Glenkinchie\u003c/a>\u003ca href=\"http://www.glengoyne.com/index.php\">\u003c/a> and \u003ca href=\"http://www.auchentoshan.co.uk/lowland-whisky.aspx\">Auchentoshan\u003c/a>) and a few \u003ca href=\"http://www.highlandpark.co.uk/whisky/\">Highland\u003c/a> and Speyside gems. I haven't, however, quite found my love for American whiskey...yet. But times, they are a-changing (I think there could be flirtatious tendencies buried deep down).\u003c/p>\n\u003cp>Before I get into that though, I think it's important to make sure we are all on the same page. \u003ca href=\"http://www.answers.com/topic/whisky\">Whisky or whiskey\u003c/a>, however you choose to spell it, includes Scotch, bourbon, rye, and Irish whiskey. It can be made with all kinds of grains, from barley to corn to rye, and aged under a whole variety of different circumstances, but always in wood.\u003c/p>\n\u003cp>Anything labeled Scotch has to be distilled in Scotland and aged a minimum of 3 years in oak casks. Most single malts are aged 8 to 10 years, which means that you have to guess what the market is going to be doing, and what people are going to be into, 10 years before it actually happens.\u003c/p>\n\u003cp>Bourbon, rye, and corn whiskey are all American whiskeys. They each have different regulations. Bourbon must be made with a minimum of 51% corn and aged in new American charred oak barrels; rye must be at least 51% rye; and corn whiskey must be made with at least 80% corn mash. As far as I can tell there are no aging regulations, which means that American producers can do some really interesting things, and have a lot more freedom to react to the market. Add that to the fact that there is a less rigid expectation of what American whiskey is anyway, and people here are more open to trying different things (in my Scottish husband's opinion anyway).\u003c/p>\n\u003cp>Last weekend I had the opportunity to sample the wares of two new artisan distillers: \u003ca href=\"http://tuthilltown.com/QUALITY/home.html\">Tuthilltown,\u003c/a> based in upstate New York and \u003ca href=\"http://highwestdistillery.com/\">High West,\u003c/a> which is based in up-and-coming Park City, Utah.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tuthilltown\u003cbr>\nTuthilltown's variety of spirits and beautifully packaged bottles (which look like apothecary bottles that are sealed with a big dollop of wax) beg you to pull one off the shelf. Founded in 2003 by Ralph Erenzo and Brian Lee, the artisan distillery is the first in New York since prohibition.\u003c/p>\n\u003cp>Their \u003ca href=\"http://tuthilltown.com/QUALITY/oldgristmill.html\">Old Gristmill Corn Whiskey\u003c/a> is basically what I would consider moonshine, an unaged bourbon made with 100% corn. The difference is that this has been distilled for flavor rather than strength. This ain't no firewater, it's smooth as a baby's butt, crystal clear and clean with a distinctive corny flavor.\u003c/p>\n\u003cp>This same corn whiskey is the foundation for \u003ca href=\"http://tuthilltown.com/QUALITY/baby.html\">Hudson Baby Bourbon\u003c/a> which is matured for 4 months in small, charred new American oak barrels (perhaps quarter casks?). The smaller the barrel the more the whiskey comes in contact with the wood, giving it the character of the barrel. This tasted woody, smoky, had more of an edge. Surprisingly, it was not nearly as smooth as the raw whiskey, and had a very deep color, like burnt amber.\u003c/p>\n\u003cp>My favorite had to be the \u003ca href=\"http://tuthilltown.com/QUALITY/four.html\">Hudson Four Grain Bourbon\u003c/a>. This one, made with corn, rye, wheat and malted barley, had more depth and character than the Baby Bourbon. It was sweet and smooth.\u003c/p>\n\u003cp>High West\u003cbr>\nOk, yum. I think rye whiskey, and perhaps even more specifically, High West's rye whiskey could be my turning point to actually liking something other than Scotch.\u003c/p>\n\u003cp>High West is brand-spankin-new. They have one whiskey, the rye, and one vodka. The distillery was started by a Californian named David Perkins, who is actually a chemist by training. The distillery, along with a tasting saloon, is based in historic buildings right on the main street of Park City. So if you're in the chair lift line and the line gets backed up into town, you end up standing right in front of the windows and watching the distillery operate.\u003c/p>\n\u003cp>Their \u003ca href=\"http://highwestdistillery.com/\">Rendezvous Rye Whiskey\u003c/a> is \u003ca href=\"http://www.thewhiskyguide.com/Articles/Chillfiltering.html\">non-chill filtered,\u003c/a> and it's really smooth with a bit of spice and honey. I highly recommend it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Currently, it's really hard to get either of these brands unless you are in their state of origin. But the folks at Tuthilltown promised that we'd be able to find their gorgeous little bottles at \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> in San Francisco by mid-summer. And apparently \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> just picked up High West and will be carrying their wares soon. I'm keeping my eyes out for both of them.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R_UK1DS1PII/AAAAAAAAAA8/-v6-wmAAuyo/s1600-h/whisky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R_UK1DS1PII/AAAAAAAAAA8/-v6-wmAAuyo/s320/whisky.jpg\" id=\"BLOGGER_PHOTO_ID_5185062452520631426\" border=\"0\">\u003c/a>\u003cbr>\nIf you know me, you know I have a taste for whisky. My palate is slowly (ever so slowly and with much repetitive training) being refined and, more and more, I'm learning what I like and what I don't like. I have an affinity for Scotch, particularly two distilleries from the lowlands (\u003ca href=\"http://www.discovering-distilleries.com/glenkinchie\">Glenkinchie\u003c/a>\u003ca href=\"http://www.glengoyne.com/index.php\">\u003c/a> and \u003ca href=\"http://www.auchentoshan.co.uk/lowland-whisky.aspx\">Auchentoshan\u003c/a>) and a few \u003ca href=\"http://www.highlandpark.co.uk/whisky/\">Highland\u003c/a> and Speyside gems. I haven't, however, quite found my love for American whiskey...yet. But times, they are a-changing (I think there could be flirtatious tendencies buried deep down).\u003c/p>\n\u003cp>Before I get into that though, I think it's important to make sure we are all on the same page. \u003ca href=\"http://www.answers.com/topic/whisky\">Whisky or whiskey\u003c/a>, however you choose to spell it, includes Scotch, bourbon, rye, and Irish whiskey. It can be made with all kinds of grains, from barley to corn to rye, and aged under a whole variety of different circumstances, but always in wood.\u003c/p>\n\u003cp>Anything labeled Scotch has to be distilled in Scotland and aged a minimum of 3 years in oak casks. Most single malts are aged 8 to 10 years, which means that you have to guess what the market is going to be doing, and what people are going to be into, 10 years before it actually happens.\u003c/p>\n\u003cp>Bourbon, rye, and corn whiskey are all American whiskeys. They each have different regulations. Bourbon must be made with a minimum of 51% corn and aged in new American charred oak barrels; rye must be at least 51% rye; and corn whiskey must be made with at least 80% corn mash. As far as I can tell there are no aging regulations, which means that American producers can do some really interesting things, and have a lot more freedom to react to the market. Add that to the fact that there is a less rigid expectation of what American whiskey is anyway, and people here are more open to trying different things (in my Scottish husband's opinion anyway).\u003c/p>\n\u003cp>Last weekend I had the opportunity to sample the wares of two new artisan distillers: \u003ca href=\"http://tuthilltown.com/QUALITY/home.html\">Tuthilltown,\u003c/a> based in upstate New York and \u003ca href=\"http://highwestdistillery.com/\">High West,\u003c/a> which is based in up-and-coming Park City, Utah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tuthilltown\u003cbr>\nTuthilltown's variety of spirits and beautifully packaged bottles (which look like apothecary bottles that are sealed with a big dollop of wax) beg you to pull one off the shelf. Founded in 2003 by Ralph Erenzo and Brian Lee, the artisan distillery is the first in New York since prohibition.\u003c/p>\n\u003cp>Their \u003ca href=\"http://tuthilltown.com/QUALITY/oldgristmill.html\">Old Gristmill Corn Whiskey\u003c/a> is basically what I would consider moonshine, an unaged bourbon made with 100% corn. The difference is that this has been distilled for flavor rather than strength. This ain't no firewater, it's smooth as a baby's butt, crystal clear and clean with a distinctive corny flavor.\u003c/p>\n\u003cp>This same corn whiskey is the foundation for \u003ca href=\"http://tuthilltown.com/QUALITY/baby.html\">Hudson Baby Bourbon\u003c/a> which is matured for 4 months in small, charred new American oak barrels (perhaps quarter casks?). The smaller the barrel the more the whiskey comes in contact with the wood, giving it the character of the barrel. This tasted woody, smoky, had more of an edge. Surprisingly, it was not nearly as smooth as the raw whiskey, and had a very deep color, like burnt amber.\u003c/p>\n\u003cp>My favorite had to be the \u003ca href=\"http://tuthilltown.com/QUALITY/four.html\">Hudson Four Grain Bourbon\u003c/a>. This one, made with corn, rye, wheat and malted barley, had more depth and character than the Baby Bourbon. It was sweet and smooth.\u003c/p>\n\u003cp>High West\u003cbr>\nOk, yum. I think rye whiskey, and perhaps even more specifically, High West's rye whiskey could be my turning point to actually liking something other than Scotch.\u003c/p>\n\u003cp>High West is brand-spankin-new. They have one whiskey, the rye, and one vodka. The distillery was started by a Californian named David Perkins, who is actually a chemist by training. The distillery, along with a tasting saloon, is based in historic buildings right on the main street of Park City. So if you're in the chair lift line and the line gets backed up into town, you end up standing right in front of the windows and watching the distillery operate.\u003c/p>\n\u003cp>Their \u003ca href=\"http://highwestdistillery.com/\">Rendezvous Rye Whiskey\u003c/a> is \u003ca href=\"http://www.thewhiskyguide.com/Articles/Chillfiltering.html\">non-chill filtered,\u003c/a> and it's really smooth with a bit of spice and honey. I highly recommend it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Currently, it's really hard to get either of these brands unless you are in their state of origin. But the folks at Tuthilltown promised that we'd be able to find their gorgeous little bottles at \u003ca href=\"http://www.thejugshop.com/stores/?storeID=68\">The Jug Shop\u003c/a> in San Francisco by mid-summer. And apparently \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> just picked up High West and will be carrying their wares soon. I'm keeping my eyes out for both of them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R-IDc8_KF6I/AAAAAAAAADA/EL4_D9lGDIk/s1600-h/alembic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R-IDc8_KF6I/AAAAAAAAADA/EL4_D9lGDIk/s320/alembic.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>Photo by Jen Maiser\u003c/em>\u003c/p>\n\u003cp>Casual drinkers beware, cocktail nerds have a new way of ordering drinks in San Francisco. No longer satisfied with set menus or even with drink specials \u003cem>du soir\u003c/em>, the true cocktailian now knows how to order custom-made drinks, and it's definitely the In thing to do.\u003c/p>\n\u003cp>Don't believe me? Next time you go to a bar, take a listen. There will probably be at least one or two patrons who, after sampling a few drinks on the bar menu, will leave their next drink up to the bartender. They'll probably give clues like, \"I'd like something with Bluecoat gin and ginger\" or \"I'm looking for something with a bitter edge, but not Campari-bitter,\" and then sit back to wait for their custom drink.\u003c/p>\n\u003cp>It's akin to a diner swanning into a restaurant, disdaining the proffered menu, and instead waving a hand at the waiter, announcing, \"Tell the chef to surprise me!\" In that context, it sounds imperious, arrogant, and more than a bit conceited to assume the chef has nothing better to do than to whip up some special, off-menu delicacy. However, just like a sommelier ferreting out the best wines to pair with dishes, I've noticed that some bartenders in the Bay Area seize upon this request from their drinkers as a challenge.\u003c/p>\n\u003cp>Not only that, but when the drinker can talk at length about their specific preferences -- often displaying an informed knowledge of liquors, liqueurs, and mixology in general -- the bartender realizes, \"Hey, this isn't just another cosmojitini swiller, who doesn't care what I make as long as it was pimped on \u003cem>Lipstick Mafia\u003c/em> and goes down easy.\" The bartender seems to like the fact that the drinker is not just drinking, but \u003cem>thinking\u003c/em>. That, in recognition of the bartender's prowess, the drinker is putting as much care into their ordering as the bartender puts into his or her shaking and straining.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, I'm not saying that you should charge into a bar, heedless of the crowds that might be there, and demand your made-to-order drink. I'm saying, take some time to learn the menu, get a rapport going with the bartender, and if he or she is not overwhelmed with orders and customers, make your move. But you can't just say, \"Surprise me!\" and expect magic to swirl into your glass. No, you have to do your part as well. Explain the things you like and don't like. Show some respect for the menu and the bar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R-IDc8_KF6I/AAAAAAAAADA/EL4_D9lGDIk/s1600-h/alembic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_DbuYN4yNX_A/R-IDc8_KF6I/AAAAAAAAADA/EL4_D9lGDIk/s320/alembic.jpg\" border=\"0\">\u003c/a>\u003cbr>\n\u003cem>Photo by Jen Maiser\u003c/em>\u003c/p>\n\u003cp>Casual drinkers beware, cocktail nerds have a new way of ordering drinks in San Francisco. No longer satisfied with set menus or even with drink specials \u003cem>du soir\u003c/em>, the true cocktailian now knows how to order custom-made drinks, and it's definitely the In thing to do.\u003c/p>\n\u003cp>Don't believe me? Next time you go to a bar, take a listen. There will probably be at least one or two patrons who, after sampling a few drinks on the bar menu, will leave their next drink up to the bartender. They'll probably give clues like, \"I'd like something with Bluecoat gin and ginger\" or \"I'm looking for something with a bitter edge, but not Campari-bitter,\" and then sit back to wait for their custom drink.\u003c/p>\n\u003cp>It's akin to a diner swanning into a restaurant, disdaining the proffered menu, and instead waving a hand at the waiter, announcing, \"Tell the chef to surprise me!\" In that context, it sounds imperious, arrogant, and more than a bit conceited to assume the chef has nothing better to do than to whip up some special, off-menu delicacy. However, just like a sommelier ferreting out the best wines to pair with dishes, I've noticed that some bartenders in the Bay Area seize upon this request from their drinkers as a challenge.\u003c/p>\n\u003cp>Not only that, but when the drinker can talk at length about their specific preferences -- often displaying an informed knowledge of liquors, liqueurs, and mixology in general -- the bartender realizes, \"Hey, this isn't just another cosmojitini swiller, who doesn't care what I make as long as it was pimped on \u003cem>Lipstick Mafia\u003c/em> and goes down easy.\" The bartender seems to like the fact that the drinker is not just drinking, but \u003cem>thinking\u003c/em>. That, in recognition of the bartender's prowess, the drinker is putting as much care into their ordering as the bartender puts into his or her shaking and straining.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Saturday March 29\u003cbr>San Francisico Belle, Pier 3\u003cbr>5:30-10pm\u003c/p>\n\n",
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"description": "The 9th Annual Whiskies of the World Expo takes place in San Francisco on March 28th and 29th. Recently, I spoke with Riannon Walsh, the engaging and energetic founder and organizer of this popular Bay Area event. So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s1600-h/WhiskyExpo2008.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R8zgZUBk-ZI/AAAAAAAAAA0/1IjfvwNrKaU/s320/WhiskyExpo2008.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The 9th Annual \u003ca href=\"http://www.celticmalts.com/events.asp\">Whiskies of the World Expo\u003c/a> takes place in San Francisco on March 28th and 29th. Recently, I spoke with \u003ca href=\"http://www.celticmalts.com/aboutus.asp\">Riannon Walsh\u003c/a>, the engaging and energetic founder and organizer of this popular Bay Area event.\u003c/p>\n\u003cp>So this year marks the 9th annual Whiskies of the World expo. It must be very exciting to still be going strong after 9 years. \u003cbr>Yeah, it's amazing to me to realize it's been nine years because when I first started to do it I said I'm going to do this for like 5 to 7 years, that's it. I do it all myself and it's a big show and you know here we are going into the 9th year.\u003c/p>\n\u003cp>You put it on all by yourself?\u003cbr>I do, yeah. I'm a consultant primarily so I don't really have any need to have any staff. Like a lot of the shows are put on by magazines, who've got these armies behind them. I think that's part of the glow of this show, people feel, even though it's such a big show, for most of the attendees now it's personal. Sometimes during the show people will come up to me, and it blows my mind, because they just paid $100+ dollars for tickets and they'll say to me, \"Thanks for inviting me to your party!\"\u003c/p>\n\u003cp>Well, it does have the feeling of a party because you have food and bands...\u003cbr>We try to make it feel really different than other spirits shows, which can, you know, tend to dissolve into drunk-fests because there's not much else going on but drinking. And I personally think that's a damaging platform for the brands. This year we are really trying to raise the bar, and I'm really into cooking with whisky, pairing with whisky, I do menus for restaurants...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year we're bringing in about 12 artisanal food purveyors to the show all who know that their stuff is there to be paired with the various whiskies.\u003c/p>\n\u003cp>Are these local Bay Area artisans?\u003cbr>All but one are local, Northern Calfornian [artisans]. One of them comes in from Texas, called \u003ca href=\"http://www.caledoniankitchen.com/catalog/\">Caledonian Kitchens\u003c/a> which is geared toward mail-order supply of whisky cakes and haggis, and stuff like that. The woman at the \u003ca href=\"http://www.yelp.com/biz/cheese-shop-of-healdsburg-healdsburg\">Cheese Shop of Healdsburg\u003c/a> is coming down and I mean her stuff is drop dead amazing. And then \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger Chocolate\u003c/a>, they've come every year and they'll be back with their chocolates this year. \u003c/p>\n\u003cp>We're also having a chef come in, named Alan Stern, he's a San Franciscan, and he has a catering business, and he has a specific interest in cooking with spirits, so he's doing four different dishes each hour and each has cocktails that he's created to pair with each dish.\u003c/p>\n\u003cp>All the food booths give out samples so people can bring their whiskies over and pair them, mix and match and really learn how conducive a beverage whisky can be with food.\u003c/p>\n\u003cp>Oh that sounds delicious...\u003cbr>And this year we have more music too. We're doing the big night tasting on the boat again, and on the top deck at 8pm, the Bushmill's International Pipe and Drum Corp will be with us doing a full 40-minute concert out over the bay, where you can really let the sound out.\u003c/p>\n\u003cp>Nice. So basically on Friday you're doing the seminars and the Whisky University, which is also new, and then on Saturday there's tasting and the big event on the boat.\u003cbr>Yes, exactly. You know, we've got a lot of people who come to the show who are interested in the seminars, and a good supply of people who are really super into this and they want more of a learning experience so that's why I decided to do the Whisky University this year.\u003c/p>\n\u003cp>The other thing is that we are the only whisky show that doesn’t charge our speakers so we can pick and choose from the smallest to the biggest companies, hands-on artisanal spirits producers... you know at the other shows it's [very expensive] and we don't charge them because I don't want to be bound to only having speakers because they're rich.\u003c/p>\n\u003cp>So over the years this has allowed us to have speakers at our show that have never been able to speak anywhere else. It's really great. And it kicks me in the pocketbook, but it's really worth it.\u003c/p>\n\u003cp>This year we've got a couple of independent bottlers, one of them is doing our Whisky University, and that's John Glaser from \u003ca href=\"http://www.compassboxwhisky.com/home.html\">Compass Box\u003c/a>, and people just line up for him.\u003c/p>\n\u003cp>Oh yeah, I know his whisky. It's really good.\u003cbr>Yeah, I've been a part of his development of the company since like the day he started it, and been really involved. He's a very close friend and we do a lot of business together. I’m so proud of Compass Box, I think it's amazing stuff.\u003c/p>\n\u003cp>And we're launching a couple of artisanals this year at the show, which will be really exciting. \u003ca href=\"http://www.tuthilltown.com/#\">Tuthilltown\u003c/a>, a distillery in upstate New York, which is doing beautiful stuff. \u003c/p>\n\u003cp>Also, \u003ca href=\"http://highwestdistillery.com/\">High West\u003c/a>, which is something again that I've been very involved with and am very excited about. It's in Park City, Utah. Right smack in the middle of Mormon country they started a distillery (laughs) and they're proud of that. They have extraordinary rye whisky called Rendezvous. \u003c/p>\n\u003cp>Actually the distillery was started by a Californian called Dave Perkins who was with [a big silicon valley corporation]. Young guy...he's a chemist by training. He'd always wanted to do a distillery, and he came to me—he's just a guy who used to come to the expo and he decided he loved this whole thing to death one year and said \"You know I really want to make whisky, I really want to open a distillery, and I've got the money, I can do it, what do you think, will you help me?\" And I said to him, here's all the reasons why you shouldn't do it, and which I'm dead serious about because it's a killer business to start up. And I said if you still want to do this after you've considered this, come back to me in 6 months and damn if he didn't come back to me ready, totally prepared to go. He bought these great historic buildings right on the main street of Park City, and he launched everything this year at Sundance. And he's up and running. And it's really cool, cause if you're in the chair lift line and the line gets backed up into town, you're standing right in front of the windows and watching the distillery operate. And he's doing a little saloon too.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.copperfox.biz/\">Copper Fox Distillery\u003c/a> and \u003ca href=\"http://www.eadeswhisky.com/home.php\">Eades Malts\u003c/a> who are launching.\u003c/p>\n\u003cp>So, I'm curious why you chose San Francisco for this event and what inspired you to first organize it?\u003cbr>I was spending a lot of time in the silicon valley back in '95-'96 raising money for a distillery project I was doing in the west of Ireland. And I was doing a lot of little tastings to investor groups, anywhere from 8 to 50 people as I was trying to talk them into writing big checks. And people were saying, \"We have so many wine things and there's nothing for whisky out here.\" And I was turning them onto how fascinating and complex whisky is, and they'd never talked to anyone who could teach them how to nose it and appreciate it, the way winemakers do. There was a whisky show that had just started in NY that year, and there were a couple in Europe that I'd been to, and I just thought it would be a great thing to do and I love San Francisco, and wanted to spend more time out there. And I was literally sitting on my porch, looking out over the pond, and I remember just saying, \"You know, I'm just going to do a whisky show in San Francisco next spring. And that was it.\"\u003c/p>\n\u003cp>And that was it. That's where it started...\u003c/p>\n\u003cp>\u003ca href=\"http://www.celticmalts.com/shop/category.asp?catid=43\">Whiskies of the World Expo\u003c/a>\u003cbr>Friday March 28\u003cbr>Le Meridien Hotel\u003cbr>3-8:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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