Literary Tapas

July 2, 2008 at 11:59 am

Origianlly posted on Paper Palate (paperpalate.net) on July , 2008.

Small dishes from the realm where paper meets palate.

The July/August ’08 issue of Draft magazine has an extensive list of major upcoming beer festivals divided geographically. For July there is the Oregon Brewers Festival (24th – 27th) in Portland. On the 12th head to Flagstaff, Arizona for the Made in the Shade Beer Festival or the Beer, Bourbon, & BBQ Festival in Charlotte, NC. On the 19th Indianapolis stages the Indiana Microbrews Festival. New Englanders get into the act at the Vermont Brewers Festival in Burlington on the 18th and 19th. For those traveling abroad be sure you make a quick stop by the Festival of Beer and Flowers to be held in Laako, Slovenia the 9th through the 13th.  Remember, there is no reason to drink responsibly if you take a cab.

In the July ’08 issue of Bon Appetit Jamie Purviance gives you a step-by-step guide to making the ultimate barbecued brisket in the article “Brisket, Low & Slow.” Purviance, a grilling guru who has written a handful of cookbooks for Weber, provides a recipe that includes alterations for either gas grillers or charcoal purists and features an intense ancho chili sauce which is described as, “part barbecue sauce, part red wine reduction.” The article also includes tips to help insure that your brisket is tender, juicy and full of flavor. Just in time for barbecue season.

Recently Playboy began a series designed to help you create the ultimate home bar. Their first installment was in the June ’08 issue where they began building the perfect beast with Chelsea Handler’s favorite swill, vodka. The article features three drink recipes including the original Bloody Mary from the St. Regis Hotel in New York. Their suggestion for best shot is Solichnaya Elit and for mixed drinks they recommend Absolut 100. For a classic vodka Martini they say use Ketel One for your daily happy hour and Kauffman Vintage for special occasions. They also advocate that, “a unique bottle is always a good icebreaker. She’s never heard of Reyka ($26)? Well, it’s grain vodka made from pure glacial water, distilled using geothermal heat in the tiny Icelandic village of Borgarnes and filtered over 4,000 year-old lava rock.”

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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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