I find wine pairings very challenging. And beer pairings don’t even cross my mind. But when it is expertly matched with my meal, I remember why I drink beer in the first place. I think carnivores like myself will find this article as useful as vegetarians. We often think to pair our beverage with our meat, but what about the side dishes. –Dani Styles
As written by Jen Murphy for Food & Wine Magazine.
ONIONS– Best with onion rings: a slightly bitter, hoppy pale ale like a Sierra Nevada or Alpha King, the flagship beer from Three Floyds Brewing Co. in Munster, Indiana.
ROOT VEGETABLES– They’re sweet, so they go well with a beer that also has notes of caramel. Try pairing with an American porter, such as Avery Brewing’s New World Porter.
WILD MUSHROOMS– An aggressively hoppy, malty beer with a bitter kick—an American strong ale like Stone Brewing’s Arrogant Bastard—pairs with the umami flavors in mushrooms.
TOMATOES– An amber ale such as Ballast Point Calico has rich flavors and a smooth finish—just right for acidic vegetables like tomatoes.
I find wine pairings daunting, so I’m always grateful for tips. I often think about pairing my wine with my meat, but pairing based on the vegetable makes perfect sense. I thought these were so easy to remember that I had to share them. Bookmark this and refer to them next time you’re entertaining. –Dani Styles
As written by Ray Isle for Food & Wine Magazine.
Pairing red wine with vegetables can be tricky. Here, five fantastic combinations.
– Tomatoes, which are acidic, will taste better with a relatively acidic red, like a Sangiovese.
– Pair dark, leafy greens like spinach or chard with light reds such as Gamay; greens make full-bodied reds too astringent.
– Match mushrooms, lentils, miso and other earthy ingredients with an earthy red like Pinot Noir.
– Tannins intensify heat, so for dishes with hot chiles, pour soft, fruity reds like Zinfandel.
– Protein-rich vegetarian dishes (with cheese, for instance) often stand up to tannic reds like Syrah.
As written By Jennifer Warner for WebMD Health News
Aug. 15, 2011 — More than 60,000 pounds of ground beef sold at three major grocery store chains in the Southeast have been recalled because of potential E. coli contamination.
The ground beef was supplied by National Beef Packaging Co. of Dodge City, Kan. and sold by Winn-Dixie Stores Inc, Publix Super Markets Inc., and Kroger Co.
The USDA says routine testing at an Ohio Department of Agriculture facility revealed E. coli 0157:H7 bacteria. Further investigation identified the National Beef Packing Co. as the sole source of the tainted ground beef.
The USDA says there have been no reports of illness from the tainted ground beef.
E. coli 0157:H7 is a potentially deadly bacteria that can cause bloody diarrhea,dehydration, and in the most serious cases, kidney failure.
Children, the elderly, and people with weak immune systems are the most susceptible to illness caused by E. coli bacteria.
<FOR MORE INFORMATION CLICK HERE>
PS– And don’t forget to check the DineWithDani TOOLS page for more FDA recalls and recommendations.
Many of Downtown Atlanta’s finest dining establishments were selected to take part in this fabulous food event. There are no passes to buy, coupons to carry or cards to punch. You simply attend the restaurant of your choice during Downtown Atlanta Restaurant Week and select from a special three-course dinner menu, for $25.00 and $35.00 per person, plus tip, plus tax*.
Book your reservation today by clicking here.
(Even though I was denied media credentials, I still believe this event should get a mention. I hope I’m able to attend on some level. And I hope I see you there.)
Food lovers across the nation can mark their calendars as the countdown to the first Atlanta Food & Wine Festival has begun. Dedicated exclusively to showcasing authentic foods, wines and spirits from across the Southern region, the inaugural event will take place May 19 – 22, 2011.
The Atlanta Food & Wine Festival, created by Atlantans Dominique Love and Elizabeth Feichter, is a welcome addition to a city that is home to an impressive number of chefs and restaurants of national acclaim. The weekend-long gastronomic affair will be the first luxury festival in the nation dedicated exclusively to Southern food and beverage traditions. The Festival will highlight the best of the region from Texas to West Virginia and the states in between, building upon three key themes: old traditions, new traditions and imports and inspirations that have influenced Southerners in the kitchen.
Inspired by the FOOD & WINE Classic in Aspen, the Atlanta Festival will take the best elements of other national festivals, build upon them and then infuse a spirit of honoring the regional food culture. Leveraging the expertise of a Founders Council of the best Southern culinary talents, the Festival will offer carefully-designed seminars, demonstrations and tasting experiences, representing the unique flavors of the region.
(For more information click HERE.)
(as compiled by Cliff Bostock, Besha Rodell, and Jennifer Zyman for Creative Loafing)
We’ve picked a mix of classics, favorites and bests — a list that will help you navigate our city in all its gastronomic glory. We also asked a few chefs around town to pick one dish they’d eat before they die— one took the question quite literally — to find out what the professionals hunger for. So dig in — first reader to complete the list wins a heart attack and boasting rights.
Print off a checklist of the 100 dishes so you don’t miss a single bite.
To read more, click HERE.