We initially were unconvinced about their “signature cocktail” despite me being a sucker for anything “signature”, but once I had a sip of my wife’s (still not used to saying that), I needed my own. We ended up going through several of them (I lost count).

So, it’s a pretty simple drink: spiced rum, orange curaçao, and fresh sour. Sounds very average until you put those ingredients (shaken as to get the froth from the sour) into a chilled cocktail glass rimmed (on the inside rim also, not just the outside as with most sugar/salt rims) with caramelized cinnamon and sugar. It’s a citrus-dominated drink until it hits the rim and gains sweetness. Then the orange and spice also become noticeable, all dancing on the palate together in perfect harmony. The guys at the restaurant were generous enough to give us the recipe (we clearly weren’t the first to ask) and after we got home I tried my hand at the drink.

First is theirs. Note the thick rim of sugar and cinnamon on the glass and the lack of focus. That’s about all we remember too.

Next is my first attempt. Not nearly as thick a rim and not quite as frothy as the original, but the 2nd and 3rd attempts have since turned out better. More egg white (in the sour) produces more froth and double dipping the rim helped a lot. If anyone has input on getting a really thick rim on a glass, please let me know your technique. Also, note my new culinary torch. This thing is awesome and was one of the few things that I put on the wedding registry, so I was quite pleased to get it.

The Chicago Mix

I have to confess one of my oddities. I am no fan of popcorn. I don’t hate it and I’ll have a little if I’m watching a movie with friends, but I don’t go out of my way for it. I certainly won’t ever pay for it at a theater.

However, today my world was broadened. A shipment arrived at work today from one of our business associates as a Christmas present and it was popcorn. I came over to open it up and see on the box “Open Immediately! Do we really need to say it?” After opening the first cardboard tabs is written “getting closer”. I chuckle and open it up, intending to leave it on the counter for everyone to enjoy. I see that it’s caramel and cheese, mixed. Odd. Because I can’t resist odd, I try a little.

Wow. I didn’t know popcorn could taste like THAT! The mix of caramel and cheese totally works, though each are delicious in their own right. Intense cheese, sweet caramel, yet not sticky or overly powdery.

After visiting their website, I see that they’re one of Oprah’s “favorite things”, but I won’t hold that against them. I can say without hesitation, it’s the best popcorn I’ve had in my life. Being an instant convert, I made it my mission to inform everyone in the office of this amazing gift and within fifteen minutes the tin was done. I’ve certainly felt that “can’t stop” impulse with other foods, but never with popcorn before. Thank you, Garrett, you have perfected your art and done your city (Chicago) proud.

Happy October (and Oktoberfest for those who observe it)! On a recent visit to Alesmith Brewery in San Diego, tour guide (and owner) Peter Zien said there are two kinds of beer lovers: hop fans and malt fans. Without hesitation, I knew which I was: the latter. I’ve enjoyed pursuing the darkest of stouts, while leaving the light floral stuff to others.

But recently I’ve taken more and more jaunts over to the hoppy side. What once soured my expression now has turned my grimace into a smirk. Most recently that’s been aided by an impulse grocery store pickup of New Belgium Hoptober (I am a total sucker for anything new or different). It definitely has that bitter bite at first sip, but it’s more about refreshment than a heavyweight assault on the tongue. So this golden ale is officially added to my “good, hoppy beers” list. No surprise that New Belgium would be able to pull this off. In addition to their ubiquitous Fat Tire, their 1554 is also delicious (and quite dark).

So I’ve never actually seen this fan in person, but I’m pretty sure there’s no way it’d disappoint. It’s a fan, but with no fan blades. Sure, it’s ridiculously overpriced, but that’s the cost of a conversation piece. Now to see if I can register for this for my upcoming wedding.

No surprise, it’s a Dyson, makers of awesome vacuum cleaners.

Oh yeah, I got engaged. I most definitely like that!

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I know I wrote previously about Stone’s Mac and Beer Cheese, but their anniversary celebration is one of my favorite events each year (this year was the 13th).

It’s become so popular that the giant empty field next to their brewery isn’t big enough to hold all the drun–, er charity supporters. Now they rent out CSU San Marcos and do two separate sessions. This year was the first I did the 2nd session and I must say it’s not nearly as weird as getting your beer on at 11am. Definitely better, except some breweries had run out of what was probably pretty special beer.

But no worries, there were plenty of great beers to be had. Seeing as they had so very many breweries this year and I had only ten precious tasting tickets, I consulted my #1 beer info source, this guy. He gave me the rundown, the names to drop, and the ones to not miss. Plan in hand, I set forth and defeated my tasting glass ten delicious times.

Also special this year was the large number of stouts. Usually brewers think “it’s North County San Diego in August, let’s send something refreshing”, but this year enough of them broke the trend that I didn’t have to drink a single beer I could see through easily. One brewery had funny names for their beers and I asked them what they were. They replied “cool, light, and refreshing” to which I said “thanks, but I didn’t come here to be refreshed” and I departed for darker pursuits. There were also quite a few collaboration beers, all of which that I tried were great. Generally, I’m a sucker for anything not widely available, but sometimes I learn the hard way why something is not being mass produced.

So, my highlights from this year were:

St. Feuillien Triple – from Belgium, this was the lightest (colored) beer I had all day and also the first. Nothing like starting off with 8.5% ABV. A kick in the teeth I’d gladly go back for.

Snicklefritz – The Bruery. I’ve had many beers from this great brewery in Orange County, but I didn’t have this one. It’s one of those light, refreshing beers (so I was told), but the name was the subject of discussion even hours later (bit of an inside story, I suppose). (more on this in the comments)

Old Chub – Oskar Blues. Lyons, Colorado. This was a wonderful Scottish-style ale.

AleSmith/Mikkeller/Stone Belgian Style Triple Ale. This was one of the collaborations, and it was fantastic. When great brewers put their heads together, magic happens.

Night Rider Imperial Stout – Pizza Port, Carlsbad. I usually avoid the stuff I can get easily (I used to live [long] walking distance from Pizza Port in Carlsbad), but we were standing around and it was right there, and 9.5% beer that is black as an inkwell is never a poor choice. This is a strong one, even among stouts, but for those who pursue strong dark beers, it’s wonderful.

Porter – Nøgne-Ø. I haven’t had a porter in awhile. They feel like a cop-out on a stout to me, but this was great. Plus, they came all the way from Norway. I hope they come back again and again.

Paradox – BrewDog. I could have guessed this year’s Beer of the Year for me would be from Scotland. It’s whisky cask aged imperial stout. What’s not to like there? 10% and delicious.

Complete list of beers here, compliments of Stone.

Thank you again, Stone, guest breweries, and all the volunteers for another fantastic anniversary!

And of course, not to be left out, the #2 highlight of the day, Mike’s Beer Cheese, of whom I’ve spoken before. They make Ritz crackers the vessels of cheesy nirvana.

In the course of his job, he gets to try some amazing drinks, but also some utterly disgusting ones (e.g., brussel sprout liquor and viper rum – just what it sounds like – rum with a dead viper in the bottle). Zane was the inspiration behind my Tequila pilgrimage trip (I ate at the same restaurant as him in Guadalajara, though didn’t know it at the time) and I was very fortunate to go on a weekend-long pub craw– er, make that Zanecrawl last year in Los Angeles with him and a bus full of new friends. Incidentally, that’s where I “won” the trophy in the above pic. Let’s just say I employed a unique approach at a beer-chugging contest. No need to go into detail, but the fans will know what I mean when I say that I bigtime Jim-The-Cop’ed.

So if you don’t watch Three Sheets, start. If you don’t get FLN, call your cable provider (this was not a paid endorsement) or watch them on Hulu. Zane puts on a hell of a show, educates us all, and after having met him in person I can say without hesitation, he’s a class act.

So what’s so special about this place? One, you eat in your car. Some people don’t like this, I think it’s cool. Two, you get to use a keypad and press buttons to order (I’m a total sucker for technology, especially something as space-age as intercoms). Three, the kids working there are on roller skates. Makes me feel like I’m in American Graffiti. Four, great desserts, shakes, and other blended dairy goodness. I blame my high intake of milk in childhood for having never broken a bone (toes don’t count). Five, chicken on texas toast (don’t come on a diet). And lastly (the best for last), tots as a side.

Even better than Sonic in Santee is the news that Vista is getting one too. Every day, I drive past the dirt lot where it’s supposed to be built and hope they’ll break ground soon. Come quickly, Vista Sonic!

Their webmaster, Mike, (who, incidentally is married to an old colleague of mine) has a side project making beer cheese. Like many items on the menu at the Stone World Bistro, it’s got beer in it. In this case, it’s Stone Smoked Porter (which is great by itself). They used to offer a beer cheese plate, but they had to drop it due to the overwhelming demand for cheese from Mike (remember, he’s a webmaster, not a cheesemonger). But his cheese can still be found in the mac and beer cheese (and at their annual anniversary event – Aug 22 this year – I’ll be there).

So back to the dish. Clearly, this confluence of contents was cosmically ordained to be. I fully expect they’ve got that gargoyle keeping watch over the vat in the kitchen. So they take tender macaroni, the aforementioned cheese, sun dried tomatoes, basil, Stone Smoked Porter Sausage (from T&H Prime Meats & Sausage), and some mysterious crunchy bits and make into something magical. Have that with a dark beer and you’re enjoying a little taste of heaven, friends.

One of my good friends has had for years a strong association between my beanbag and my margaritas. I say if you can’t taste the tequila in the margarita, it needs more. Needless to say, I like the stuff and I like enjoying it with friends.

Anyway, back in Guadalajara (the big city near the small town of Tequila), I went to a restaurant specializing in their Tequila selection and sat with the bartender awhile, discussing different brands and varieties. I told him I wanted to taste something unique, with cojones, and that wasn’t available in the U.S. He gave me a glass of Centinela Tres Años Añejo and it was sublime (plus another which maybe I’ll discuss another time).

So of course I got back and dreamed of that mythical tequila I had in a restaurant very South of the border (did I mention it cost more than my entree?). Over a year later I’m at Baja Betty’s in Hillcrest and there it is with the other fancy-pants tequilas. So of course I get it and it’s everything I remember. Great nose, full-bodied, smooth, delicious. But this gets me motivated. It IS available here after all. I must find it. And roughly six months later, I did (no, not at BevMo, but a place in Costa Mesa which makes BevMo look like a 7-11 – another story). So tonight, I shall open my bottle, have a small glass and remember wandering the fields of blue agave. Oh, and booze-bearing donkeys.

Expect to see more on this topic….