F. Martin Ramin for The Wall Street Journal, Food Styling by Brett Kurzweil A summer drink you make at home should be two things: refreshing and easy. That doesn't mean it's time to reach for the acid-green margarita mix. Just because you've started to wear shorts and sandals (never with socks though, OK?) doesn't mean that good taste needs to go out the window. For a simple way to get sophisticated flavor into a cocktail, look to European-style liqueurs. Aperol, a brightly colored Italian aperitif that tastes of oranges and rhubarb, is the perfect balance of sweetness and bitterness. There's also the golden St. Germain, an artisanal French-made liqueur crafted from elderflower blossoms that tastes somewhere between pear, lemon, grapefruit, passion fruit...and heaven. Pour either ... Continue reading →
Lori Eanes for The Wall Street Journal Manresa's Smoke Signals and Shizuka cocktails IN THE WRONG HANDS, produce-driven cocktails can end up seeming like a flower bed in a glass. That's not the case with what's poured at Manresa, an unassuming Michelin two-star restaurant located in Los Gatos, an upscale California town at the foothills of the Santa Cruz Mountains. For years, the main draw has been chef and proprietor David Kinch's intelligently crafted fine-dining experience. His seasonal tidal pool, a dish that captures the pleasures of oceanic exploration, is a whimsical nod to his love of the sea. Luscious butter made from cream produced by four Normandy cows—Dainty, Daisy, Giselle and Nutmeg—conveys respect for nature's bounty. Beverage director Jeff Bareilles's new cocktail offerings mirror ... Continue reading →
Lori Eanes for The Wall Street Journal Manresa's Smoke Signals and Shizuka cocktails IN THE WRONG HANDS, produce-driven cocktails can end up seeming like a flower bed in a glass. That's not the case with what's poured at Manresa, an unassuming Michelin two-star restaurant located in Los Gatos, an upscale California town at the foothills of the Santa Cruz Mountains. For years, the main draw has been chef and proprietor David Kinch's intelligently crafted fine-dining experience. His seasonal tidal pool, a dish that captures the pleasures of oceanic exploration, is a whimsical nod to his love of the sea. Luscious butter made from cream produced by four Normandy cows—Dainty, Daisy, Giselle and Nutmeg—conveys respect for nature's bounty. Beverage director Jeff Bareilles's new cocktail offerings mirror ... Continue reading →
BY CHRISTOPHER S. STEWART AND MERISSA MARR When Barry Diller backed a start-up that streams local broadcast signals over the Internet, it looked like another unorthodox move by a famously offbeat mogul. Now that start-up has become a grenade that is threatening to wound the television industry. Major TV networks' legal efforts to shut down the service, called Aereo, will be tested in federal court next week. Lawyers not involved in the case say the company has a decent argument, based on legal precedents set in prior media industry lawsuits. The TV industry is closely watching how the case plays out, particularly because Aereo doesn't share any ...BY CHRISTOPHER S. STEWART AND MERISSA MARR When Barry Diller backed a start-up that streams local broadcast signals ... Continue reading →
sintumuang 70 photos · 117 followers “This usage of the Otter Box latch for iPad is strictly for Angry Bird junkies:” Continue reading →
sintumuang 68 photos · 115 followers “Suckling Pig at La Vera, BK. because when suckling pig is on the menu, how can you not order it?” Continue reading →
Burger King A screenshot taken of Burger King’s site, which features an ad promoting the company’s latest addition to its Hong Kong menu. Gold flake-flecked tofu, foie gras pudding, caviar-topped dim sum: It’s no secret that Hong Kong likes to glam up its food. Now, American fast food giant Burger King is also getting into the act. The latest indulgent menu addition here in Hong Kong is a black truffle burger—part of its overall premium series of food items intended to present “a taste of royal delicacy,” as the company puts it. Burger King isn’t alone in launching such menu stunts. Last year in Japan, fast food rival Wendy’s added foie gras burgers ($16) and truffle and porcini grilled chicken sandwiches ($12) to its local ... Continue reading →
