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Hope Amid Uncertainty: The $9.5B WA Wine Industry Aims to Crush Gloom and Doom
Bart Fawbush has faced his share of challenges building a boutique winery known for its unusual varietals.
Bartholomew Winery began in leased quarters in West Seattle and later moved to Kennewick, where it was one of the first wineries to join the Columbia Gardens wine village near the cable bridge.
Moving presented challenges as did opening in a new location just beginning to draw attention from the wine-drinking public.
Bartholomew is too small to secure a contract with a national beverage distributor. It relies almost exclusively on direct-to-customer sales in its tasting room.
Challenges aside, Bartholomew Winery is a profitable business with a growing wine club, Fawbush said. It produces about 3,000 cases annually and occasionally bottles small batches for third parties.
Amid a global downturn in demand for wine, it is the kind of success Washington wine industry leaders want to highlight.
Industry leaders who gathered for the recent annual WineVit conference in Tri-Cities say the industry needs to change its messaging.
WineVit, organized by the Washington Winegrowers Association, was held earlier in February and convened winemakers, growers, vendors and others.
Despite the prevailing chatter about a worldwide surplus of wine, falling demand, rivalry from craft beers and spirits, indifference from the younger generation, and the contemporary movement towards sobriety, it’s claimed that Washington’s $9.5 billion wine industry needs to shed its pessimistic outlook and celebrate its victories as it competes for a larger portion of a diminishing market.
Adam Schulz, the proprietor of the Incredible Bulk Wine Co. in Walla Walla, who presented during the state of the industry meeting, remarked, “The scent of desperation is reviled by people. It doesn’t assist in the marketing of wine.”
Admittedly, Washington’s Ste. Michelle Wine Estates canceled 40% of its grape contracts in 2023 and put a stop to production at its 14 Hands Winery in Prosser.
There are thousands of gallons of unsold bulk wine accumulating in storage tanks, impacting future output.
However, as officials point out, Washington should dedicate less attention to negativity and strive more for a larger piece of the market.
The Washington wine scene can benefit and grow from smaller wineries like Bartholomew, contributing to the goal of ‘a bottle of wine on every table’—which is the Washington Wine Association’s mantra.
Fawbush endorses this positive direction, provided it is accompanied by a genuine push to promote Washington wines.
When speaking about his own winery, he highlights how it remains small, flexible, and devoid of debt. It thrives through ongoing innovation and trying different things, he says. Varietals including Carmenere, Tannat, and Primitivo form part of his interesting lineup. These unique offerings in Washington aid in attracting patrons to his tasting rooms.
He avoids wine sampling in favor of forming relationships and educating customers about the wine they are consuming.
“When a customer is at the doorway, it’s crucial to seize that business opportunity as effectively as you can,” commented Fawbush.
Wine is a vital commodity for Washington.
Wine America estimated that the industry contributed $9.5 billion to Washington’s economy in 2022. It’s one of the key agricultural outputs of the state.
Wine supports 61,300 jobs, $4.1 billion in wages and generated $771 million in taxes, including $277 million for state and local governments.
Kristina Kelley, the new executive director of the Washington Wine Commission, understands the challenges but notes they’re not unique.
“I think the problems we have here in Washington are no different than any other wine region,” she said.
Negative headlines don’t help, she said.
“It is not, ‘Woe is Washington,” she said, referring to a headline in the Oct. 31, 2023 edition of Wine Spectator magazine that accompanied a column about the Ste. Michelle cutbacks.
Kelley anticipate several flat years for Washington wine, but is committed to promoting the state’s diverse wines. The bottle-on-every-table mission suits Washington’s diverse wines, grapes, styles and price ranges.
“There is an opportunity to be part of every occasion,” she said. “There is no need to go outside of Washington.”
She acknowledged there will be pain ahead as the industry adjusts, as seen with the Ste. Michelle contract cuts. Schulz, of Incredible Bulk, referred to it as “a state of imbalance.”
As per the influential 2024 State of the US Wine Industry Report compiled by Rob McMillan, the founder and Executive Vice President of the Silicon Valley Bank division of First Citizens Bank, there is an overwhelming surplus of vineyards at a national level.
The report mentions that the category under $12 saw demand dwindling, whereas the higher price ranges managed to keep their sales volumes in the positive territory.
McMillan’s forecast for 2024 suggests that premium winehouses will experience success; however, for high-production wineries, the future does not seem as promising.
According to the report, “There are two solutions to declining wine demand.”
We either work together to create a resonant message that positively influences consumption, or we use whatever means we have to increase efficiency in production, grape growing and marketing.
Kelley, of the Washington Wine Commission, embraces both.
The state has a close-knit wine community known for its cooperative spirit. And it is eager to expand its message to reach customers.
I do have a sense of optimism, she said.
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Unveiling Bob Dylan’s Latest Calvados-Finished Whiskey
If you purchase an independently reviewed product or service through a link on our website, Robb Report may receive an affiliate commission.
It seems at times Heaven’s door swings open into France—at least it does when it comes to the latest offering from Bob Dylan’s whiskey brand. The first launch in the new Exploration Series is a bourbon that has been finished in Calvados barrels, giving us an early taste to see what French influence brings to the spirit.
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Heaven’s Door stands among the more commendable celebrity-backed spirits brands, particularly notable given the rising number they now are. Its primary line up includes a bourbon, a rye, and a double-barrel whiskey. This range is further complemented by some exclusive, limited-edition launches such as the previous year’s Bootleg Series Vol. V, which is a bourbon aged 18 years, with a finishing touch in red vermouth casks. The latest addition in the brand’s catalog is the inaugural whiskey of the Exploration Series, featuring two new bottles annually. This Tennessee bourbon (the brand continues to source whiskey, despite owning its own distillery in Kentucky) receives calvados barrel finishing, a brandy variant derived from apples that are native to the eponymous French region. Conclusively, the whiskey gets a final touch by introducing medium-heavy toasted French oak staves into the barrels— a step you might find vaguely familiar if you follow the Maker’s Mark Wood Finishing Series, renowned for their custom-cooked stave finishes.
“Our freshly introduced medium-heavy toasted French oak staves result in balanced complexity and boosted aroma, culminating into a dark color and a smoother, creamier mouthfeel, thereby offering a truly intensified flavor experience,” communicated master blender Alex Moore in a statement. He continues to indicate “baking notes associated with apples” as the outcome, like brown sugar, pastry, caramel, and biscuit notes. Such flavors are noticeable, alongside notes of green apple, fresh citrus, black pepper spice, and Concord grapes on the palate, exhibiting a slight spark of heat credited to the 108 proof at which the whiskey is bottled.
Heaven’s Door Exploration Series No. 1 is available now from and brick and mortar retailers. And you can find the rest of the lineup, including some of the recent Bootleg expressions and a set of whiskey stones (but seriously, don’t buy those), available to purchase now from ReserveBar.
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Grab a 25% Discount on Chardonnay Bottles: The World’s Most Versatile White Wine Grape at Perfect Cellar
Chardonnay, is often described as the top of white grapes, and represents both familiarity and complexity in the field of wine. It’s the grape everyone thinks they know until they ask a sommelier: “I dislike Chardonnay, can I have a Chablis instead?” Just to clarify, they are the same grape.
This grape variety spreads across continents and climates, providing a range of flavours that can both puzzle and please even the most experienced wine enthusiasts. With the support of our reliable wine associates Perfect Cellar, we aim to unearth the mysteries and the histories, the effect of climate, the outcome of oak ageing and how to match it with food.
Moreover, Independent readers can apply the code INDYCHARDO25 at the time of paying to get a discount of 25 per cent off their initial order on all types of Chardonnays on the Perfect Cellar Website.
The history of Chardonnay starts in the vineyards of Burgundy, France, where it has been grown for many centuries. However, its international presence goes much beyond its European roots. Chardonnay has made its way to different wine regions around the world, from the cold hills of northern Burgundy to the sunny vineyards of Australia and California, making an impact on every terroir it visits.
Chardonnay is known for being adaptable, which is down to its unique ability to reflect its environment. The range of flavors it offers is as wide as its geographical distribution, a feature that some people may deem as unsettlingly flexible. In cooler climates, it exudes refreshing citrus notes, sharp green apples and a subtle chamomile hint, paired with a lighter body and sharper acidity. However, when grown in warmer climates, it radiates tropical fruit aromas like mangoes, melons and peaches. Its texture and flavor profile can alter significantly based on the climate it is grown in.
The correlation between climate and Chardonnay flavours can’t be underrated – it can be summarized as a “It’s intricate” relationship status. Cooler weather yields wines with a more pronounced acidity and subtle fruit flavors, while hotter climates bring out its voluptuous, full-bodied persona along with more mature fruit notes. Winemaking methods also modify Chardonnay’s features, especially the employment of oak and malolactic fermentation, creating additional layers of sophistication and thus, transforming Chardonnay into the wine world’s rendition of James Bond – slick, refined, and a trifle elusive.
In places like Southern Burgundy and certain parts of the New World, oak ageing is not uncommon. This technique infuses rich notes of sweet spice, vanilla and toasted oak, enhancing the complexity and depth of the wine. Malolactic fermentation, often combined with oak ageing, adds creamy textures and buttery notes, thereby upgrading the wine’s profile.
Now for the cool part – matching Chardonnay with food. Think of it as your dinner table’s secret weapon. Lighter styles, typical of cool-climate Chardonnays, are best served with seafood or fresh salads. Their sharp acidity balances out heavy sauces and uplifts the subtle flavors of the seafood. On the other end of the spectrum, the heavier versions, encapsulating their full body and creamy textures, are excellent when paired with heartier food items. They are like the social butterflies at a gathering, blending seamlessly with creamy seafood, flavorful curries or dishes with a tinge of spice. The oaky versions, flaunting distinct vanilla and butterscotch flavors, are a perfect match for creamy mushroom-based sauces, poultry, or even rabbit dishes.
In a world full of wine options, Chardonnay stands out as the grape with a split personality – and we wouldn’t have it any other way. With its rich history and multifaceted personality, it continues to captivate wine lovers worldwide. From the limestone soils of Chablis to the sun-kissed vineyards of California, each glass tells a story of terroir, climate and meticulous winemaking. Whether enjoyed on its own or paired with a gourmet meal, Chardonnay remains a timeless classic, forever evolving yet eternally cherished.
Oaky and hot climate: Planeta Chardonnay 2022 – £25.98 with discount code INDYCHARDO25
Dive into a glass of Planeta Chardonnay 2022, and you’re transported to the sun-soaked vineyards of Sicily. With its rich light gold hue, this wine flaunts its credentials from the get-go. On the nose, tropical aromas of mango and butter swirl elegantly, followed by a chorus of acacia. But it’s on the palate where this Chardonnay truly shines, delivering a medley of ripe peach, citrus zing and a subtle hint of minerals. The finish? Oh, it’s a crescendo of honey, cream, and just a touch of yeast. No wonder it snagged the Gold Medal at Merano Wine Hunter – this wine is Sicilian sunshine in a bottle.
Sparkling: Michel Genet ‘MG BB Spirit’ Grand Cru Champagne NV – £35.21 with discount code INDYCHARDO25
Prepare to be dazzled by Michel Genet ‘MG BB Spirit’ Grand Cru Champagne NV – a Blanc de Blancs fit for royalty. With its shimmering gold yellow hue, this Champagne seduces the senses with aromas of freshly baked bread and pastries. On the palate, it’s a symphony of citrus, from zesty lemon to tangy tangerine, with a hint of grapefruit for good measure. But what truly sets this Champagne apart is its complex finish, boasting notes of cocoa and linseed oil that linger on the palate. At under £40, this Grand Cru gem is a steal – sip, savour, and prepare to be amazed.
Non-oaky and light: Louis Michel Chablis 2022 – £26.21 with discount code INDYCHARDO25
Louis Michel Chablis 2022 is a ballet of flavours that pirouettes gracefully across the palate. With its pale lemon hue, this Chablis is a study in purity and precision. On the nose, citrus and stone fruit mingle effortlessly, while floral notes add a touch of whimsy. But it’s the palate where this wine truly shines, with flavours of apple, peach and lemon dancing delicately alongside hints of honey and spice. The finish? Medium-plus acidity and a mineral spice that leaves you craving an encore. It’s no wonder this Chablis earned 92 Points from Decanter – it’s elegance in a bottle.
Oaky: Bonterra – The Roost Blue Heron Vineyards Chardonnay 2020 – £29 with discount code INDYCHARDO25
Bonterra – The Roost Blue Heron Vineyards Chardonnay 2020 is a California classic that’s as comforting as a warm hug. With its medium gold hue, this Chardonnay invites you in with aromas of lemon curd, butter and a hint of banana. On the palate, it’s a delightful blend of lemon drops, lime and cream, with just the right amount of acidity to keep things lively. The finish? A lingering symphony of baked apple, creme brulee and a touch of toffee and nutmeg. It’s like dessert in a glass – decadent, delicious, and utterly irresistible.
Q. Can all styles of Chardonnay be found?
A. Yes, it’s true. Styles can range from sweet to sparkling, still, and even fortified.
Q. Can you explain what “Blanc de Blancs Champagne” means?
A. “White from the Whites.” It’s a white grape Champagne only. Meaning 100% Chardonnay.
For true vino-lovers, enjoy 50 per cent off this monthly wine subscription
In association with Perfect Cellar: The Independent works with Perfect Cellar to bring readers wine choices and will earn commission if readers choose to buy their wines via a link from this Independent.co.uk article.
Tennessee Lawmakers Propose Cold Beer Ban: A Stride Against Freedom?
iStockphoto / Golden_Brown
Legislators in Tennessee seem to be pushing the public’s tolerance to its limit with a proposed law that would prohibit the sale of cold beer (chilled beer) at retail outlets. This act is seen as an affront to the freedoms enjoyed by every Tennessee resident.
On January 31st, two politicians from Tennessee, Representative Ron Gant and Senator Paul Rose, both Republicans, put forward the contentious bill. When the public became aware of this proposal, there was widespread confusion and disappointment, with people questioning the motive behind such a universally disliked suggestion.
The bill communicates its objective clearly within its title. Known as Senate Bill 2636, or ‘The Tennessee Prevention of Drunk Driving Act’, its objective is to decrease the incidence of DUIs/DWIs in the Volunteer State.
Rep. Ron Gant has already co-sponsored 5 other bills targeted at reducing DUIs in Tennessee and last year, Senator Paul Rose sponsored a bill which “aimed to lower the threshold for enhancing the minimum sentence of a person convicted of driving under the influence” according to The Tennesseean. So these two have been earnestly active in the fight to reduce DUIs but this is… a horrible idea.
This seems unlikely to pass. The bill itself was written broadly and it hasn’t advanced to a hearing date since it was filed last month.
However, the bill might already have had some intended consequences. If the purpose of the bill is to reduce DUIs that starts with education and awareness about DUI prevention and safe driving.
This story has been picked up by news outlets across the United States as everyone from coast to coast is flabbergasted by the hubris of politicians who think banning cold beer sales is (1) feasible, (2) something the public would accept, and (3) would actually reduce DUIs at all.
Starting, there is no existing information that suggests the beer’s temperature at the time of purchase impacts a person’s decision to drive under the influence. Logic would indicate that if an individual is thoughtless and irresponsible enough to drink and drive, the beer’s temperature likely won’t impact their decision.
Gant informed journalists, “if you observe the roadside across our state, you’ll find beer cans. That serves as proof that people are drinking and driving. They’re obtaining that beer, that alcohol from the convenience stores.” Gant was admitted to the ICU for several weeks in 2022 after a drunk driver hit him, making this matter deeply personal to him.
Furthermore, he aims to reduce the number of drinks bars or eateries can serve customers. However, this is a highly contentious issue. For one thing, the rate at which alcohol is metabolized differs greatly among individuals. For instance, a person weighing 300 pounds will obviously metabolize alcohol differently than someone who weighs 110 pounds.
Setting a universal limit on the ‘number of drinks per person’ is not effective for a plethora of reasons. This could lead to a situation where restaurant staff and bartenders decide whether a patron is ‘safe’ or ‘over-served’. The responsibility then shifts to the bartender serving drinks or the restaurant owner who isn’t even present that night. It simply does not work.
From a standpoint of practicality, beer cannot be left unchilled or it will spoil. According to Binwise, the storage of beer follows the 3-30-300 day rule:
Is it conceivable that the FDA would permit this to occur? Given the significant risk it would pose to consumers if suddenly shelves were stocked with stale beer, this seems improbable.
The story has been covered by local media outlets:
As more people in Tennessee become aware of this legislation, it appears increasingly unlikely to pass. The prohibition of cold beer in Tennessee could result in many lawmakers losing their positions.
In the meantime, Tennesseans who wish to continue enjoying the superior state of Tennessee selling chilling beers need to get up and battle for their party rights. This starts with spreading this news (this article) extensively.
Review of Ten to One Five Origin Select Rum
I recall feeling a hint of discomfort when first encountering the promotional material for Ten to One Rum back in 2019. I thought the bottles looked sleek, appealing, but possibly a bit too polished. Seeing the product being advertised as just a “dark rum,” a term that has no specific or useful meaning in the U.S., triggered my skepticism. This often leads to misleading labelling. Knowing that the brand was created by a man who had once been Starbucks’ youngest VP did not reassure me of its quality or respect for tradition. I was immediately guarded.
But after tasting the products, I had to admit that my preconceptions were largely misplaced. Despite the marketing aiming to capture a larger slice of the potential customer base, there is absolutely nothing wrong with Ten to One’s formulations or its Trinidadian-born owner, Marc Farrell. They are serious about the rum blends they’re bottling, resulting in some of the best mid-range blends readily available in the U.S. market. Specifically, Ten to One White Rum swiftly hit my favourites list for use in daiquiris, where it performs exceptionally well. It’s difficult to find a better rum for a classic daiquiri.
Since 2019, Ten to One has been somewhat timid in terms of expanding the range, occasionally releasing limited runs in addition to its core White Rum and Dark Rum. That era has now ended with the release of an extra-aged blend, Five Origin Select. This is a permanent addition to the lineup, though it will be limited going forward. As expected, the price is higher – $65, compared with $45 for the Dark Rum and $33 for the White Rum.
This blend, as the name suggests, comes from five Caribbean rum countries–Trinidad, Barbados, Guyana, the Dominican Republic, and Jamaica. At the heart of the blend is an “11-15 year old Guyanese (demerara) rum distilled on the esteemed Port Mourant Double Wooden Pot Still,” which is evidently a product of Diamond Distillery, Guyana’s sole distiller. Ten to One doesn’t provide further details or age ranges for the rums from the other countries, but it’s probably safe to assume this is a mix of differently aged distillates with an overall age notably greater than that of the Ten to One Dark Rum, which is also a blend from four of the same countries, minus Guyana. The intention here seems to be to craft a rum blend for neat drinking, suggesting increased complexity. It’s presented at a slightly boosted 46% ABV (92 proof), a good strength for a flavour-centric sipper.
It’s time to taste this new Ten to One Five Origin Select blend.
The aroma of this rum is subtly complex yet robust. I can sense the notes of nutty cocoa nibs and sweet pear, paired with warm stone fruit like plum jelly, molasses cakes and a hint of fresh, grassy sugar cane. There are also undertones of dried fruit with a hint of caramelized sugar and a touch of vanilla bean, reminiscent of a creme brulee.
Upon tasting, I detected gingerbread at the forefront, combined with rich dark brown sugar and a hefty amount of allspice. The dried fruit makes its appearance once more, but this time bearing raisin and prune, balanced by the bright orange citrus and dulce de leche, with a side note of baked apple. This rum leaves a peppery lingering spiciness and aromatic oak on the finish. I can’t say that I am a connoisseur of Guyanese rum, but in comparison, it seems a tad lighter in distinctive Guyanese character than what I would have expected, though its unique spicy woodiness is most likely courtesy of the demerara spirit. As a whole, this rum is more balanced than it is leaning towards a specific region, and that’s something I really admire.
In the end, this is an impressive small blend from Ten to One, conveying its pan-Caribbean concept extremely well. It’s perfect for neat serving or for making classic cocktails, depending on your preference.
Distillery: Ten to One
Region: Caribbean
Style: Blended rum
ABV: 46% (92 proof)
Availability: 750 ml bottles, $65 MSRP
Jim Vorel is a Paste staff writer and resident beer and liquor geek. You can follow him on Twitter for more drink writing.
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Unveiling the “Game-Changer” Easy Trick for an Extra Flavorful Spicy Rigatoni Vodka Recipe, According to a Chef
Enjoying pasta dishes such as spicy rigatoni vodka can be a luxurious experience due to their rich and creamy taste. However, these dishes can often be pricey at Italian dining establishments. Luckily, you can recreate this delicious dish in your comfort zone with materials readily available in your pantry. The process begins by making a sauce with canned tomatoes, vodka, red pepper flakes, and other ingredients until it’s reached the right thickness. Afterward, cooked rigatoni pasta is mixed into the sauce and garnished with grated Parmesan cheese and fresh herbs. Congratulations, you now have a spicy, hearty, and delightful restaurant-style pasta dish without the premium price tag. This dish is an excellent reward for yourself if you have the time to unwind and cook a homely dinner. Continue reading to discover how to bring this saucy pasta dish to life!
This delicacy is based on rigatoni pasta dyed in a spicy tomato cream sauce. The reason behind using rigatoni is its ridges and holes which are great for capturing the sauce compared to other pasta forms. An Italian-American restaurant in New York named Carbone is attributed to have made the dish famous, with price tag of $34 on their menu. No need to worry, you can reproduce the dish comfortably at home and have some savings to boot! An additional bonus is that you can easily warm any leftovers guided by our tips on how to reheat pasta.
Vodka serves a crucial role in the dish as an emulsifier—ensuring all ingredients in the sauce maintain uniformity. It’s added during the process of cooking the sauce to allow the alcohol to evaporate, creating a gentle piquant taste. If vodka isn’t immediately available, you could use white wine or chicken broth as alternates to achieve a nearly similar taste and structure.
To achieve a sauce that sticks to the rigatoni, incorporating pasta’s leftover cooking water into the dish is recommended. Jessica Randhawa, owner and principal chef at The Forked Spoon explains, “The transformative ingredient is concluding the pasta in sauce with a tinge of the starchy pasta water.” According to her, this enhances the sauce’s adherence to the rigatoni and modifies the sauce consistency to the appropriate level. It’s advisable to set aside around one cup of the cooking liquid before draining your pasta. While merging the sauce and rigatoni, gradually pour enough liquid until you attain your preferred consistency.
Related: Why Do Chefs Call Pasta Water ‘Liquid Gold’?
Below, Maria Liberati, Gourmand World Award-winning author and podcast host of “The Maria Liberati Show”, shares her go-to Spicy Rigatoni Vodka recipe. In her recipe, an important step is allowing the onions to sauté for at least 45 minutes. This provides the sauce with hints of sweetness that balance the acidic tomatoes. You can also adjust the amount of chili pepper flakes for a milder or spicier rigatoni vodka dish.
Ingredients:
28 oz. crushed San Marzano tomatoes
¼ cup unsalted butter, separated
1 medium onion, chopped
½ cup water
1½ Tbs. salt + extra
3 Tbs. olive oil
3 Tbs. red pepper flakes or Calabrian chili paste
3 Tbs. vodka
1 cup heavy cream
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1 lb. box of rigatoni pasta
½ cup grated Parmesan cheese + extra
Fresh chopped basil and/or parsley, for garnish
Directions:
Yield: 8 servings
In a saucepan on low heat, melt one tablespoon of butter. Introduce onions, a pinch of salt and water into the mixture. Make sure the saucepan is covered. Stir occasionally for approximately 45-60 minutes, until the onions are soft and clear.
Prepare a different skillet. In it, combine crushed tomatoes, 1 and a half tablespoons of salt, olive oil, chili flakes or paste, vodka, the remaining three tablespoons of butter and cream. Allow the mixture to reach boiling point, then lower the heat and let it simmer for about 15 to 20 minutes.
On the side, cook the pasta based on the instructions given on its packaging. Ensure it is al dente, which means it retains a slight bite. Before you drain the rigatoni, save a cup of the pasta water.
Add cooked onions to creamy tomato sauce base; stir to combine. Taste and adjust seasonings to your liking. Add cooked pasta to sauce with ½ cup Parmesan cheese and a generous splash of rigatoni liquid. Using tongs, toss mixture until pasta is fully coated in sauce. Add more pasta water or cheese if needed.
Serve immediately with additional cheese and chopped herbs. Enjoy!
Make this dish pasta night-perfect by serving it with a couple of different sides! Salad tossed in a zesty vinaigrette is refreshing and pairs well with the rich and peppery sauce. A carby side like this air fryer garlic bread is another tasty addition since it’s filling, buttery and pungent. Buon appetito!
Continue reading for more delicious pasta recipes and inspiration!
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End of An Era: Beer Can Island in Tampa for Sale and Closed to the Public
TAMPA, Fla. – Have you ever desired to own a private island? There’s one for sale in Tampa Bay, previously a famous party island known as Beer Can Island, for the asking price of $14.2M. The island is no longer open to the public and is now listed on the property market.
The party island, Beer Can Island, got its name from the beer cans that were carelessly left behind by party-goers. It officially got on the market this Thursday.
This island, situated right in the heart of Tampa Bay, between MacDill Air Force Base and Apollo Beach, used to be a boating party hotspot for many years.
In 2017, Pine Key, as it is formally known, was purchased by Carl Weaver, Johnny Gadd, and some of their friends at a steal price of just $64,000. They decided to refurbish it adding tiki bars, portable bathrooms, and even a giant slide to attract thousands of visitors.
“If you can imagine people living up north this time of year and hearing about Beer Can Island in Florida, a private island, that sounds really attractive,” Gadd told FOX 13 in 2023.
RELATED: Last call for Beer Can Island? Future of private island may be decided in court
In 2023, Hillsborough County leaders raised concerns about the activities on the island, claiming it was tough to get first responders on and off the island if someone got hurt or needed help.
County Commissioner Michael Owen, at the time, wanted the island to be designated as a private preserve, which would close the bar.
Currently, the island is not zoned.
According to a press release, the island spans nine acres of uplands covered in pine trees, and more than 60 acres of submerged lands surrounding the island.
RELATED: On the auction block: own part of Tampa Bay’s Beer Can Island
“This opportunity is exceedingly rare, as Pine Key is one of the only privately owned islands in Tampa Bay,” Weaver said. “We’re grateful for the outpouring of support we have received from the community and our members over the years, but all good things must come to an end at some point, and for us, that time is now.”
The island is set to be put up for auction as an NFT, in exchange for cryptocurrency. Cash bids are nonetheless welcome. Bidding can commence immediately. The bidding window begins in early March 2024 and concludes on April 1, 2024. The highest bid will secure ownership of the island.
Click here to learn more.
Exploring Five Must-Try Whiskey Brands Owned by Black Entrepreneurs
Nicole Young, founder of Frisky Whiskey.
A wave of innovation and diversity is reshaping the traditionally-impenetrable world of whiskey, and we couldn’t be happier.
Over the last decade in particular, black-owned whisky businesses have become some of the most exciting ones-to-watch; many small-scale, some large-scale, and all with brilliant stories and spirits.
Want to explore and support the best of the best? The five black-owned whiskey brands we’ve highlighted in the list of must-trys, below, are a supremely-worthy starting point.
Founder: Fawn Weaver
Uncle Nearest, brought to life by Fawn Weaver, is a fond tribute to Nathan “Nearest” Green. Green, once a bondman of African-American origin, imparted the fine skills of whiskey-making to a young Jack Daniel. Weaver not only sets a record as the first African-American woman to lead a high-profile spirits brand, but also as the creator of the most awarded bourbon and American whiskies each year since 2019. In short, you’re missing out if you haven’t tried them all.
Founder: Drew Fox
Drew Fox started his in-home brewery in 2010 without predicting that it would evolve into the premier award-winning artisan distillery in Northwest Indiana. Besides, it specializes in vodka, rum, gin, rye and bourbon. The latter two are the real celebrities, in my opinion, showcasing a strong, grain-derived sweetness in the bourbon and cherry overtones in the rye. A vacation in the brand’s Fermatorium apartments provide a perfect reason to revel in whiskey appreciation tours.
Founder: Riviera Imports
Drawing inspiration from the smooth and soulful musical stylings of Miles Davis (and his best-selling jazz record of all time), Kind of Blue is a whisky worth a spot on your bar cart. A deep amber, the blended Islay/Speyside/Highland Scotch boasts an exceptional blend of rich fruits, smoky-sweet spice, and a touch of soft Madagascan vanilla. A medley in its own right.
Founder: Rakim Mayers (a.k.a A$AP Rocky)
Rapper A$AP Rocky’s Canadian blend is one of the more unusual whiskies on the list, employing both American white oak (ex-bourbon) and Japanese Mizunara Oak to develop a deliciously spicy-sweet flavor profile. Richer than the average blend, the whiskey is twice-distilled and aged for a minimum of four years, making for an ultra-quaffable sipper.
Founder: Nicole Young
Nicole Young’s Frisky Whiskey is not your average sipper. Unlike the norm, Frisky’s novel formula leverages pure caramel and natural vanilla to highlight and amplify its liquid, making them a great choice for those who prefer their whiskies a little sweeter (sans artificial enhancers). Being victorious in obtaining the Chairman’s Trophy at the Ultimate Spirits Challenge, securing 95 out of 100 points for flavor, it’s also the competition’s highest rated flavored whiskey to date.
Unveiling the Complete Food and Drink Menu at Disney’s Food & Wine Festival
Disneyland has announced the comprehensive menu for the 2024 Food & Wine Festival, a celebration of California’s food, drinks, notable people from the culinary world, and Disney characters in unique food-related costumes at Disney California Adventure.
The Food & Wine Festival at Disney California Adventure is scheduled to take place from March 1 to April 22. Well-known local, global, and Disney chefs will be available to share cooking methods and knowledge through food demonstrations, tastings, and special events.
The 2024 Food & Wine Fest will see the return of 10 festival market stalls presenting small dishes crafted from California-based ingredients. DCA eateries, food booths, as well as Downtown Disney restaurants will provide festival refreshments and meals.
The Food & Wine Fest’s Sip and Savor passes will be available once again this year. These let visitors buy a prepaid card charged with eight tabs for individual items at food and beverage stalls during the festival. Pricing for these Sip & Savor cards has not yet been announced by Disney. However, last year’s cost was $59, with a $5 price reduction for Magic Key annual passholders.
Fans of the classic Soarin’ Over California will get another chance to hang glide over Napa Valley, Monterey Bay and Redwood Creek when the classic version of the flight simulator ride returns during the food fest.
Here’s the menu lineup for the food booths and restaurants during DCA’s Food & Wine Festival.
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Driver in Staten Island Crash that Injured Two Cops Found Drunk with Heroin and Rum in Car: NYPD Reports
STATEN ISLAND, N.Y. — Authorities allege that a 57-year-old man was drunk and caught with heroin and alcohol in his car after fleeing the scene of a crash that injured two NYPD officers in Grant City last week.
One officer suffered pain in his legs when he was pinned against the outside of a patrol car and a second officer sustained a minor concussion while seated inside the same police vehicle when it was struck on the night of Feb. 7 on South Railroad and Hamden avenues, according to the criminal complaint.
Minutes after the crash and about two miles away, Tino Zaldivar of the 1600 block of Richmond Road in Dongan Hills, was apprehended while driving a white, 2024 Jeep Compass at North Railroad and Mosel avenues in Grasmere, police said.
Zaldivar allegedly had on his person two plastic zipper bags containing heroin in the form of a tan powder. While searching the Jeep, officers allege they found two bottles of rum on the front passenger floor of the vehicle; one of the bottles was open and half full while the other was empty.
“The defendant operated said white Jeep while intoxicated by alcohol, in that informant observed the defendant exhibit indications of intoxicat[ion] including but not limited to, a strong odor of alcoholic beverage on the defendant’s breath and bloodshot eyes,” the complaint alleges.
The crash occurred at about 9:50 p.m. on that Wednesday when the marked patrol car was parked with one of the officers behind the wheel. A second officer had stepped out of the police car when the Jeep sideswiped the NYPD vehicle, the complaint alleges.
The left and front sides of the Jeep struck that officer’s legs and twisted, dented and tore both passenger doors on the patrol car, according to the complaint.
Zaldivar allegedly drove away in the Jeep, which was dinged with dents, scratches and black marks on the left and front sides. The defendant did not exchange any information about his identification or insurance and failed to retrieve the front license plate that fell off the Jeep, the complaint alleges.
When police located the suspect, the Jeep’s back license plate matched the front plate found at the scene, according to the complaint.
Police said that both officers were taken to an area hospital after the crash.
Zaldivar has been charged with criminal possession of a controlled substance, leaving the scene of an accident, reckless endangerment of property, driving while intoxicated, driving while ability impaired by the consumption of alcohol and leaving the scene of an accident.
He has pleaded not guilty to all charges and is due back in Criminal Court on April 3.
Online court records do not list any information about the defendant’s bail status or his defense attorney.
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