Exploring the Top 6 Indian Food and Beer Pairings: Insights from a James Beard Award-Winning Chef
Many a pact has been sealed over a chilled glass of beer. There’s something inherent about a well-composed pint that prompts a social mood. So, when Monday Night Brewing Brewmaster Peter Kiley from Atlanta approached James Beard Award-winning chef Meherwan Irani about a potential collaboration, the response was predictable. “When he [Peter] initially shared this proposal, it was immediately, ‘sure, absolutely!'” tells Irani about the collaboration. “I was amazed that he was taken aback by my positive response!”
The pair recently unveiled Chef Series: Meherwan Irani, a revitalizing pint that Kiley affectionately calls “a life story in a beer.” The lager made from wheated rice with a hint of turmeric is not only scrumptious but also represents the total of chef Irani’s personal experience. Born and brought up in Ahmednagar, Maharashtra, India (roughly 145 miles east of Mumbai), the skilled chef moved to the U.S. for his MBA in 1990 before eventually settling down in Asheville, North Carolina, where the idea of his acclaimed Indian restaurant Chai Pani was conceived.
Chef Series: Meherwan Irani is available now at Chai Pani restaurants and Monday Night Brewing taprooms throughout the Southeast — the holiday bonus: proceeds go to Atlanta’s Giving Kitchen charity. But those who don’t plan to go down South in the near future can still benefit from the duo’s taste-enriching knowledge. The next time you have a hankering for Indian food, these beer pairings from a James Beard Award-winning chef guarantee a flavorsome experience.
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Indian cuisine, while varying significantly across different states, is famously known for its intricate use of spices. Being paired with a refreshing beer is often the way to go. Despite being one of the world’s oldest brewing regions, European sips only started to gain popularity in India around the 18th century.
“Beer and Indian food have had a lasting relationship because of the erstwhile British Raj in India,” opines Meherwan Irani. He further explains, “Prior to starting with the meal, the usual practice was to drink gin, whisky, or Scotch, indicative of the British influence. And during the meal, the preferred beverage of majority Indians was beer.” He highlights that lighter and cooler beers, such as lagers, were usually favoured.
When the British Raj came to an end, the soldiers might have left, but the beer remained and became a staple of the now-classic Irani cafés. “These were little cantinas that served snacks and beer, mainly to Westerners… Memories of hearing different accents, enjoying Indian snacks, and chugging several bottles of lager at these canteens will always stay with me,” Irani reminisces. Nowadays, Indian restaurants worldwide, from Scotland to San Francisco, usually serve traditional exported lagers like Kingfisher. However, Peter Kiley, a Brewmaster and fan of Indian food, has suggested some unique pairings of beer.
Vada pav potato sandwiches are a must-try for those unfamiliar with Indian street food. Essentially, they are made of a mashed potato croquette stuffed between two soft buns. This hearty handheld dish is a favourite among both vegetarian and non-vegetarian foodies in Mumbai. The sandwich’s overall palatability is further enhanced by a generous spread of chutney, which provides a slight sweet and acidic kick.
When thinking about pairing Indian food with beer, Peter Kiley’s thoughts jump to Bavarian-style beer due to its starchy and soft character. He finds that rich and malty flavors complement the food well. He would go for a Märzen or a Weiss beer, specifically those that are German-style and not Belgian-style as the yeast in the latter can be too expressive. The wheat component of these beers also appeals to him.
Certainly, the taste profile of each vada pav can differ based on the cook. The kind of chutney used, and other homemade condiments can vary greatly. Also, the use of spices and chili in the potato mixture can differ. Usually, the only constant is the texture – the soft and meltingly tender pav (bun), against the delightfully crisp exterior of the potato (vada) made using a chickpea flour-based batter and quick frying in hot oil. Keeping all these characteristics in mind, it is easy to understand why German Oktoberfest beer styles would pair beautifully with this popular Indian street snack.
Irani cafes are famed for being a mix of food cultures. Initially set up in the 19th century to cater to British preferences for English-style afternoon tea, these cafes morphed into easygoing cantinas post the British occupation. Here, both tourists and locals enjoyed Indian-infused pub food and beer, carrying undertones of English and Persian influence – the latter owing to Zoroastrian Irani immigrants during the British rule. This delightful blend of cuisines inspired Chef Meherwan Irani to pay tribute to it at his fast-casual Botiwalla locations.
The tempting selection of Botiwalla includes dishes like Inji Road wings, which are brined in jaggery and coriander, swiftly fried and sprinkled with a fragrant blend of spices. Irani describes them as “excellent wings with a slight touch of Indian flavor.” This balanced taste profile is typical of Irani café cuisine and serves as an ideal guideline for beer pairing.
To balance out all of that flavor, Peter Kiley suggests two distinct directions. “I think a Kölsch would be really beautiful. It’s expressive like an ale — because it is an ale — but it’s also lean enough to drink like a lager.” If you want to go this route, read the label to be sure you’re drinking authentic Kölsch beer.
Looking for a bit more flavor? “You could go to the complete other side and go with brown ale, but more English brown ale,” says Kiley. “Something to where it’s got a little bit of maltiness.”
A staple on many a takeout menu, butter chicken is a North Indian classic. Unlike its British cousin, chicken tikka masala, butter chicken originated in Delhi in the late 1940s and quickly became a favorite for its rich, aromatic flavor profile. It’s also a perfect pairing of Indian food and beer.
“You’ve got lots of cardamom, black pepper, cinnamon on the nose,” describes Meherwan Irani. “You’ve got sweetness from the dish. It’s very creamy, it’s tangy, there’s a little bit of background heat, but it’s more aromatic than hot.” Nodding in agreement, Peter Kiley continues, “Think about on the palate level … You experience new flavors upon every bite. And it’s never the front palate; it’s always the back palate. So with something like that, I think just a lager beer.”
When discussing the role of beer in Northern Indian cuisine, Kiley concurs with popular sentiment. He points out that the cuisine uses beer primarily as a cool and invigorating taste neutralizer rather than as a primary component. According to him, “[Beer] is merely a backdrop beverage” enhancing the tastes of the dishes.
For your next butter chicken craving, consider grabbing a six-pack of a pleasantly chilled lager to go along with the meal. Kiley suggests steering clear of light lagers, as they are excessively weak to compliment the robust flavors of butter chicken. Additionally, resist the urge to opt for exceedingly bitter beverages such as American pilsners. Instead, choose a harmoniously balanced and skillfully brewed beer to enhance your dining experience.
Among the most popular street foods in India, pani puri, is a must-try for anyone looking to push their culinary boundaries. Pani Puri features a crisp shell filled with a deliciously seasoned mixture of potatoes and sprouted lentils, all topped off with irresistible garnishes such as chutney. The combined textures and flavors of pani puri make it an addictive dish that satisfies various taste buds. As a result, stopping at just one is practically impossible.
Accompanying this universally enjoyed chaat with a cold beer is essential. However, finding a suitable beer to complement such a flavorful dish is not easy. “It’s actually a challenging one, particularly given how someone might want to serve it,” admits Peter Kiley. “I would likely suggest an American pale ale… It provides enough malt character without being overpowering.”
Chiming in, chef Meherwan Irani asserts that an APA has precisely the right character for accompanying pani puri. This dish has an outstanding taste and seeks a strong counterpart. The APA’s hoppiness does exactly this. “Your aim is not a palate-cleanser but something enduring that doesn’t get overwhelmed when your mouth is filled with the flavorful chaat masala,” claims Irani. When you next opt for a plate of pani puri, consider combining it with a restrained, slightly bitter pale ale for an added depth of flavor.
Less known to Western tastes, uttapam is akin to a savory South Indian crepe and is a favorite of chef Meherwan Irani, having routinely consumed them during family visits. “It essentially resembles injera. It’s a savory, spongy rice cake with a fermented tang and is usually topped with simple ingredients like tomatoes, cilantro, onions, and curry leaves.”
Even though it’s not common Indian restaurant food in the U.S., Irani plans to incorporate the South Indian staple in his restaurant menus to help bring real Indian cuisine closer to Americans. If you come across uttapam while scanning takeout options, be sure to get one with a cold brew robust enough to counterbalance the tang.
Regarding fermented food pairing, Peter Kiley advocates for polar opposites. “I enjoy the challenge and fun of going completely opposite,” he says. “I’d likely go for something like a foreign-export stout. Something slightly different but not overly sweet.”
A stout doesn’t necessarily mean Guinness, either. There are dozens of American stouts on the craft beer market that would pair wonderfully with uttapam. If stouts aren’t your thing, Kiley has a suggestion for you, too. “I imagine a Saison with spelt. Maybe a slightly mixed culture. When I say that, I mean a bit tart, just enough to lean into the acidity.”
In Indian cuisine, fried street foods that fall under the umbrella term “chaat,” can be found in nearly every corner of the subcontinent. While the category has expanded over the years, anything small, crispy, crunchy, and served with a yogurt sauce or chutney for dipping can technically be classified as chaat, according to Irani.
“They’re generally deep fried in the streets because let’s not forget, there’s no refrigeration,” Meherwan Irani explains. “The weather is usually hot, and the food tends to be vegetarian. It’s usually in some form of batter because vendors mostly have a wok of oil, and they’re able to make variations on it.”
Crispy, fried snacks are loved worldwide for their delightful crunch, making this Indian food and beer pairing quite simple. Peter Kiley suggests an American-style IPA, though the exact type depends on the kind of chaat you’re in the mood for.
“When I think about Northern Indian dishes especially, or ones that possess more heat, I think a really fun pairing is a New England IPA because it has the sweetness, but it also has the bitterness,” says Kiley. However, when it comes to more everyday savory bites like pakoras (vegetable fritters), he recommends a somewhat more assertive West Coast IPA to cut through the fattiness of deep-fried foods.
Peter Kiley, an alcohol pro whose background encapsulates both winemaking and craft beer creation, enjoys offering advice on what spirits to pair with various foods. However, he emphasizes that these recommendations are just suggestions. “Life is hard and time is short. Enjoy whatever you want with whatever you want,” he reminds.
According to Kiley, this rule is specially important taking into account the wide expanse of Indian cuisine. The subcontinent consists of more than 50 distinct states, each having its own customs and traditions that shape its culinary scene. “If the food is from the Southern region, it will tend to have more acidity. Conversely, if it’s rooted in the North, it generally leans towards a bit more spice,” Kiley states. He also points out that these dishes can be served in a myriad of ways, affecting the expected pairings. “The pairings may not work depending on how the chef wishes to showcase that dish.”
Kiley reveals one key rule when pairing beer with Indian food: Don’t go for beverages that overpower the food’s taste. If you’re having a drink with strong flavors, it’s better consumed before or after the meal. A drink is supposed to enhance the food’s flavor, not drown it out.
Read the original article on Tasting Table.
Frustrations in Rural NY as Whiskey Warehouse-Linked Fungus Invades: ‘No One’s Listening to Us’
A rural New York community is being overtaken by a sticky fungus that is believed to have come from a nearby whiskey facility, leaving some residents in the area concerned about their health and the preservation of their homes.
Known as whiskey fungus, or Baudoinia compniacensis, the sticky residue has populated Mineville, a hamlet with a population of around 1,300 that’s located in Essex County.
State regulators have tested the mold-like substance and concluded that it is whiskey fungus in some instances. First reported by the Adirondack Explorer, the fungus rapidly spreading throughout Mineville, according to health and environmental officials cited by the outlet, marks the first case of whiskey fungus in the Empire State.
While it’s uncommon in most areas around the country, those who live in neighborhoods near whiskey facilities are no stranger to the spread of the fungus, which covers their homes and vehicles and leaves behind a dark, sometimes speckled substance that can take hours to remove. First documented by scientists in the 1870s, the fungus has recently affected residents in a Tennessee community near the Jack Daniel’s plant, as well as a neighborhood near the Wiggly Bridge Distillery in Maine.
The Explorer also noted that the state Department of Environmental Conservation (DEC) tested the substance in some locations and determined it to be whiskey fungus on buildings throughout the community.
Lifelong Mineville residents said the sticky residue is new to the area. The source for it all, according to those living in the area, is the WhistlePig Whiskey storage facility that came to the area in 2017 and is located a half-mile northwest of town. The Vermont-based distillery, according to the Explorer, has “rows of 14,000-square-foot, barn-red buildings” that hold thousands of barrels of aging whiskey.
WhistlePig, established in 2007, bought land in Mineville from the Essex County Industrial Development Agency (ECIDA) in 2016 for the production, aging, and bottling of their spirits, as reported by the Explorer. WhistlePig constructed seven warehouses each measuring 14,000 square feet, and a bottling plant of similar size in the Moriah Business Park.
Residents in the community reported to Fox News Digital that a black substance they had thoroughly removed from their homes earlier this year is currently reappearing.
Before cleaning her home during the summer, Sandra Ploufe, a resident in the Grover Hills neighborhood, and 83 years of age, claimed that her house was heavily covered by the black residue.
“We were unable to do anything about it. My two sons and husband couldn’t manage it,” recalled Ploufe. “Initially, my husband sought help from the town supervisor who disappointingly stated that there’s nothing he could do about it, yet it was through his authority that the issue had come about.”
Ploufe also mentioned that her husband sought help from the WhistlePig establishment to clean their home, only to be asked to vacate the premises. “They weren’t very helpful,” she recalled.
In the end, Ploufe’s husband and sons had to resort to cleaning the house themselves, acquiring the required materials from a local Lowe’s store. “They did this in June only for it to resurface,” she narrated, speaking about the troublesome substance.
“They managed to get rid of it once,” added Ploufe. “But now its reappearing. It began reemerging in August, and multiple houses in the vicinity have been affected.”
WHISKEY VS. WHISKY: DO YOU KNOW THE DIFFERENCE BETWEEN THESE TWO LIQUORS?
Joe Ploufe, spouse of Ploufe, expressed in an interview with Fox that he had been zealous in his pursuit of a resolution, seeking to rid their property of this invasive substance. Previous to this, he had even toured the WhistlePig facility in hopes that they might extend their services to aid in the sanitization of his residence. Initially, he was given assurances that this would be the course of action, but a year passed by with no change, as documented in the Explorer. On revisiting the issue with WhistlePig, Ploufe was summarily dismissed.
Sandra added that despite the active involvement of her husband in liaising with the health department to facilitate domestic sanitary services, the local administration has remained incommunicado about the widespread presence of this fungal outbreak. Consequently, the couple and their family are left anxious about the air they are inhaling every day.
In the first stages of the alleged fungal invasion, Sandra discloses that she and her husband were informed their home was infested with mold, an update that coincided with their apprehensions about the facility’s expansion.
Sandra voiced her concerns, “Is every dwelling in Grover Hills afflicted with mold?” and dismissed the notion as nonsensical.
“You should be here and see it, to see all the houses that have the whiskey fungus,” she added. “We’re all complaining and they’re doing nothing about it. … No one’s listening to us.”
Thomas Scozzafava, who serves as supervisor for the town of Moriah, told the Explorer that WhistlePig is not in violation of any regulations and that the town can’t do much about the situation.
“Some things you’re going to have to live with,” Scozzafava said. “But I agree with the homeowners. If I was next door, I would expect something.”
As part of the aging process, alcohol stored in whiskey facilities evaporates into a vapor known as “angel’s share.”
“I call it devil’s bulls—,” says Harold (Joe) Nephew, a 74-year-old Mineville resident. His home has also been covered by a black substance. He believes that this substance is whiskey fungus, however, he hasn’t had what’s covering his home tested for it yet. Cleaning his home is nearly impossible for him as he has a tracheostomy.
He reportedly spoke to a worker at WhistlePig and was told that the business was not responsible for cleaning outside of 900 feet from the operation. According to Nephew, WhistlePig determined his home was about 1,000 feet away but agreed to clean his home anyway. Until now, he has not received any response.
“It’s discouraging,” says Nephew.
WhistlePig, as reported by the Explorer, argues that the black residue found on local residences cannot be solely attributed to their operations. Nonetheless, they have considered cleaning the affected properties on an individual basis.
In quotes attributed to Scozzafava by the outlet, WhistlePig is described as a great neighbor. They are acknowledged for their contribution to the local economy, including good wages, property taxes, and their general investment in the community. However, the issue of the whiskey fungus has been a matter of concern.
The Explorer was informed by Jody Olcott, the co-director of the ECIDA, that WhistlePig was sold additional adjacent land by the agency. On this land, the company is currently building eight warehouses, each 14,000 square feet in size. According to Olcott, each warehouse can accommodate roughly 14,000 barrels, this, in turn, would enable WhistlePig to age over 200,000 barrels after the facilities are complete.
Requests for comments on the spreading fungus from both WhistlePig and Scozzafava by Fox News Digital have yet to receive responses.
Original article source: Fungus linked to whiskey warehouse bedevils rural New York community: ‘No one’s listening to us’
China’s Wine Tariffs Expected to End Early Next Year: Australia’s Forecast
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Wine barrels at a winery in the Yarra Valley, Victoria, Australia.
The crippling tariffs that China’s government imposed on Australian wine exports almost three years ago could be lifted shortly, Australia’s trade minister Don Farrell said on Sunday.
China started reviewing the sanctions in late November and that process was “well and truly underway,” Farrell said in an interview with Sky News.
Unveiling the World’s Best Vodka at the 2023 New York World Wine and Spirits Competition
Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition.
Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premiere tasting events.
We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?
Well, for starters, vodka isn’t flavorless, exactly. It is often conflated with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.
The first organic vodka to ever be produced in Lithuania is carefully crafted following strict production guidelines. It starts as wheat grown on an organic farm nestled in the heart of the Baltic nation. After distillation, the fluid undergoes a unique linen-based filtration process. This process bestows upon the vodka its renowned smoothness and slight viscosity.
You may argue whether there’s a hint of a gimmick involved, but what’s undeniable is that the core wheat infuses a delightful sweetness onto the taste buds. This sweetness persists, lingering in the aftertaste and leaving you to ruminate over the subtleties of this flavor. Yes, we’re indeed talking about a flavor in vodka.
Just to make it clear, we are not discussing flavored vodka. As a matter of fact, Stumbras also excels in that area, particularly in a cranberry variant, which was likewise lauded by the judges in New York for its outstanding bitter notes. Having honed its craft for over 115 years, the company knows its business inside and out.
You can conveniently find its award-winning organic version on American store shelves, priced at approximately $20 per bottle. The aforementioned nuances of its tasting profile make it a perfect pair with tonic or soda, served over ice. It’s particularly delightful if you’re planning to add a twist of lemon or lime, as the tart and bitter components of citrus offset the sweetness from the wheat in the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+]) by DeAgostini/Getty Images)
Debunking the Myth: Alcohol Content in Rum Cake
A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and sprinkled with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need any glaze or frosting. It goes ideally with a cup of coffee, or to end a day of celebrations. However, if you’re refraining from alcohol, don’t take it at face value when people say all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.
Usually, alcohol is just a medium for the flavor a specific recipe demands, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also amplifies the flavors of other ingredients, like in a penne alla vodka where the vodka brings out the tomato and tenderizes the meat. It’s a versatile ingredient, and there are ample reasons to use it, but you should keep in mind that although a substantial amount of the alcohol does cook off, it’s never completely gone.
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When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few factors, namely temperature and duration of cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. Regardless, alcohol molecules will adhere to molecules of other substances in the dish and remain there. Studies have shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.
Additionally, it’s important to consider the size of your cooking vessel when making rum cake. The larger the surface area, the more contact with oxygen the dish has, so the alcohol will evaporate more quickly in a larger pan or skillet. It’s important to also keep in mind what ingredients you use and what you’re making. A rum syrup drizzle to top your rum cake with, for example, will likely not have cooked nearly long enough (or at the appropriate temperature) to evaporate much alcohol. The cake itself, on the other hand, typically incorporates anywhere from a half to a full cup of rum, resulting in a baked cake with around 5% alcohol (the equivalent of a beer!).
While other dishes might not turn out as boozy as rum cake, there might be any number of reasons to substitute the alcohol in anything you cook. Whether it’s health-related, recovery, or religious, you don’t need to feel left out of the world of boozy bakes. There are many ways to replace the alcohol in rum cake and other recipes that call for alcohol because what you want to focus on is the flavor — the alcohol is just the carrier. There are myriad ways to get similar flavors without alcohol using cooking and baking ingredient swaps such as using various vinegars, herbs, spices, and syrups.
A rum cake can be made with rum extracts and rum-flavored syrups, or a combination of ingredients like white grape juice, molasses, and almond extract. Conversely, you can also hunt down non-alcoholic rum. There are plenty of non-alcoholic spirits that can take the place of their boozy counterparts, so make your next rum cake a booze-free one, and don’t fret about the alcohol content in your next bake.
Read the original article on Daily Meal.
Ian McNulty: 14 Parishes Brings Authentic Jamaican Flavors and Rum to Algiers Point
Island art and Jamaican colors form the vibrant decoration of the freshly opened 14 Parishes in Algiers Point. The source of this anecdote is a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.
This grand brick building, located right next to the levee in Algiers Point, has been the subject of much local speculation over the years due to its prolonged vacancy. However, Lauren Blake saw it as an opportunity.
The extension of the popular Jamaican restaurant, 14 Parishes, can be found on the levee front in Algiers Point. Another exciting tidbit from a staff photo by Ian McNulty, NOLA.com | The Times-Picayune.
Lauren, with her partner Charles, successfully run 14 Parishes, a Jamaican dining hotspot on Oak Street, wildly known for its mastery of jerk seasoning and distinctive rum cocktails. The audacious plan of opening a second establishment across the river has now been brought into reality.
“Once I saw it, I knew what we could do here,” Lauren Blake said.
Lauren Blake is co-founder of 14 Parishes, the Jamaican restaurant with a new second location in Algiers. (Courtesy: The Times-Picayune | NOLA.com)
Now the couple has developed the front portion of 801 Patterson Road into a vibrant new Jamaican restaurant for Algiers. It opened this month with limited hours, and a plan to expand to the full schedule in January.
Island art and Jamaican colors decorate the new location of 14 Parishes in Algiers Point. (Courtesy: The Times-Picayune | NOLA.com)
It’s part of a small, but very promising clutch of new restaurants for the neighborhood. Nighthawk Napoletana just opened by the ferry landing in the former Tavolino, the Congregation Coffee café just reopened under new ownership around the corner from that.
The new 14 Parishes is next to the large new residential development fronting the levee here.
The Jamaican restaurant 14 Parishes has bold island flavors and a bar with rum drinks. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
Under its high ceilings, Lauren and Charles are cultivating a similar vibe to their Oak Street restaurant.
The red punch is a popular drink at the Jamaican restaurant 14 Parishes. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)
The bar is a significant aspect of the restaurant, featured by a unique zig-zag counter with a comprehensive cocktail list emphasizing rum beverages. A notable example is the bobsled cocktail, creatively crafted from hibiscus tea and ginger.
Jerk lamb chops, served with greens and rice and peas, are a signature dish at 14 Parishes situated on Oak Street. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)
The menu continues with various unique offerings such as salmon sliders, jerk wings and king fish (mackerel) bites. Jerk style preparation, characterized by its deep spice and layered tastes, is used in dishes featuring chicken, ribs and shrimp available on their standard menu list. However, special creations by Chef Charles also emerge regularly including his well-loved jerk lamb chops and jerk N.Y. strip steak.
Whole red snapper in brown stew with festival fry bread and rice with spinach at the Jamaican restaurant 14 Parishes. Photo by Ian McNulty, NOLA.com | The Times-Picayune
The whole snapper with brown sauce is a dish not to be missed. The Jamaican brown sauce is flavored with chiles, ginger, garlic and other seasonings.
Chef Charles Blake and Lauren Blake are the husband and wife team at the helm of 14 Parishes, a Jamaican restaurant in New Orleans. Photo by Ian McNulty, NOLA.com | The Times-Picayune
The name of the restaurant, 14 Parishes, is a nod to the 14 parishes that comprise Jamaica, comparable to the parishes of Louisiana. Charles Blake hails from St. Catherine Parish, located near Kingston, Jamaica’s capital. Being the youngest of four boys, Charles’ mother ingrained in them self-reliance, one aspect of which was learning to cook.
He shared his experience: “I practiced cooking alongside my mother. Every Sunday, I would be tasked with preparing dinner while she attended church. If I burned it, no one would get to eat. It was a valuable lesson.”
The Jamaican spot, 14 Parishes, is known for its jerk shrimp (Credit: Ian McNulty, Nola.com | The Times-Picayune).
Subsequently, he relocated to New York and then to Atlanta, where he operated his own dining institution. Here, he got acquainted with Lauren Blake, and they ultimately shifted to her birthplace of New Orleans.
This change was an opportunity for a new beginning. Charles rekindled his love for cooking, initially vending jerk dishes from their residence. Eventually, this idea evolved into 14 Parishes.
Jerk lamb chops and jerk shrimp with sides at 14 Parishes, the Jamaican restaurant. (Staff photo by Ian McNulty, Nola.com | The Times-Picayune)
The couple initially had a restaurant on Clio Street in Central City, just off St. Charles Avenue, and later opened a stand in the Pythian Market. That downtown food hall closed last year.
But in 2021, in the midst of the pandemic, they made a big move by opening on Oak Street, bringing back to life the colorful two-story building that had been a Mellow Mushroom pizzeria.
This Algiers edition of 14 Parishes is now open Thursday 4-9 p.m., Friday 11 a.m.-10 p.m. and Sunday 11 a.m.-9 p.m.
In January, hours will expand to dinner Tuesday through Sunday, with lunch on Friday and Saturday and brunch on Sunday.
801 Patterson Road, 504-345-2500
and
8227 Oak St., (504) 264-7457
Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here.
Email Ian McNulty at imcnulty@theadvocate.com.
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Fire Up Your Winter Nights with these 8 Whiskey Cocktail Recipes
Close up shot of burning firewood in the fireplace.
There’s nothing quite like a dram of your favorite whisky when you’re snuggled up by the fire. While a neat pour can be great in a pinch, if you’re having a few folks over this winter or you just want to spice things up with a cocktail instead, there are several excellent whisky (and whisky) cocktails worth giving a try.
Winter whisky cocktails often feature dark fruit and spiced flavors, a contrast to the bright fruits you find in cocktails during warmer months.
The perfect way to warm up on a cool evening, most of these recipes are easy enough for a beginner to make on their own, while a few employ skills like making your own simple syrups, which are still fairly easy to do but might pose a bit more of a challenge.
Whether you’re celebrating with friends, or comfortably nestling in with an enticing novel, here are some delightful winter whisky cocktails to provide warmth during chilly winters.
Sherry Old Fashioned
Mix ingredients with ice in a rocks glass. Embellish with fig or orange peel.
*Fig Syrup: Put .25 cup sugar in a jar, pour ¼ cup hot water into the jar, and stir until completely dissolved. Include 10 sliced figs and stir. Steep for the entire night in the refrigerator. Discard figs and use for garnishing later.
Raspberry Wheat 75
Method: Combine all ingredients, top with sparkling rose and garnish with fresh raspberry
Apple Pie Martini
Ingredients:
Directions: In a Boston shaker filled with ice, add 2 oz Proper Irish Apple, 2 oz Irish Cream Liqueur, and a dash of cinnamon. Shake and strain into a martini glass rimmed with crushed graham cracker. Garnish with a dash of cinnamon.
Hibiscus Sour
Ingredients:
Flower Garnish
Method: Shake all ingredients together, add ice and shake it again. Strain into a coupe glass.
Glendalough Fall Apple Fizz
Ingredients:
Method: Add Glendalough Double Barrel Irish Whiskey to a cocktail shaker with the pear liqueur, lemon juice, honey syrup and ice. Shake well until chilled. Add fresh ice to a highball glass and strain over. Add a splash of hard apple cider and garnish with apple slices & freshly grated cinnamon.
Good Old Country Comforts
Ingredients:
Garnish:
Candied pecan
Instructions:
Add maple syrup to heavy cream in a small glass, whip with milk frother/whisk and set aside. Shake up everything else and fine strain into a straight sided coupe. Gently spoon the maple cream float over the cocktail.
A Misty Isle Sour
Ingredients:
Method: Half fill a cocktail shaker with ice. Pour in Isle of Skye 12-year-old, lemon juice simple syrup and separated egg white (optional) and shake vigorously for one minute. Strain into an old fashioned glass filled with fresh ice cubes.
To float the red wine, place a bar spoon over the surface of the drink and pour the wine onto the back of the spoon allowing it to roll off it and stay on top of the drink. This cocktail does not require a garnish but feel free to add.
Slane Irish Whiskey
Ingredients:
Garnish: Orange Dark Chocolate Shavings
Method:
Heat a 6oz Georgian glass with boiling water (for approximately 1 minute and then empty). Add 1 oz of Slane Irish Whiskey and demerara vanilla syrup to the heated glass. Add freshly made double espresso to the glass and top slightly with 1oz boiling water and stir. Use a bar spoon to gently float the heavy cream on the surface of the coffee. Grate dark orange chocolate onto cream float and serve with a dark chocolate piece
House-made Demerara Syrup:
Add desired amount of sugar to a heat resistant-dish and add an equal part of boiling water. Stir until all sugar has fully dissolved. Transfer the syrup to a glass bottle while liquid is still hot. Add a whole Madagascan vanilla pod to the mix and leave to sit for 48 Hours to infuse. Strain and refrigerate
Expert Tips on How to Seal a Wine Bottle without a Cork
Even if you’ve lost the cork, these tips from wine experts and sommeliers will let you save your opened bottles of wine.
Written by Caitlin Bensel
Isn’t it frustrating when you’re trying to cork a bottle of wine but the cork is gone, unfitting, or has broken or crumbled? Finding a solution can be as vexatious as figuring out
how to open a bottle of wine without a corkscrew. Fortunately, we’re here to provide expert-recommended methods to seal a wine bottle without a cork.
“In situations like this, the most straightforward solution is to drink the remainder of the bottle,” quips certified sommelier Daniel Beedle, the assistant F&B director at
in Charlottesville, Virginia.
In all seriousness, all you need is something to keep the bottle airtight and prevent oxidation – it should not alter the wine’s taste.
“Believe me, I’ve seen some interesting things get shoved into wine bottles when corks accidentally get thrown away or don’t fit,” says Kaye Askins, owner of Best Little Wine and Books, a wine bar and retail bottle shop in Historic Downtown Lockhart, Texas. “Thick linen hand towels from the restroom being one of them, which was both hilarious and horrifying.”
Leave it to a handful of crafty wine experts and sommeliers who have been there, done that—to help solve the problem. Below, each one shares an inventive (and sanitary!) way to hack this problem with things you probably already have lying around the house.
Related: Does Wine Freeze?
Both Beedle and Askins suggest grabbing plastic wrap from your pantry and a hair tie or rubber band. “Cover the opening, hold it tight over the lip of the bottle, and wrap a rubber band, hair tie, or scrunchie high up on the neck to keep it in place and oxygen from getting in,” says Askins, who adds that putting open wines in the fridge is really the key to slow down oxidation, which is what makes wine taste bland if it’s open too long.
This method also works with a zip-top plastic bag, sharedby sommelier Anne Hampton, CS, CSW, CSS, manager at Chophouse Nexton in Summerville, South Carolina. “And if you’re traveling, try rolling a plastic bag into the shape of a cork to seal the bottle’s opening,” she says. Still, make sure to keep the bottle upright in the vehicle, to avoid any chance of a spill.
Steven Rogers, wine director and head of food and beverage at Virgin Hotels New Orleans always suggests creating your own homemade wine bladder: “Pour the wine into a zip-top plastic bag bag, extract the air from the bag, and then place your makeshift wine bladder in the refrigerator. Keep your bottle or, if you have a decanter, discard the bottle. When you’re ready to enjoy the wine, snip the corner of the zip-top plastic bag to decant into the bottle or decanter and enjoy.”
Atlanta-based culinary and lifestyle tastemaker Erica Thomas uses a balloon to preserve wine after hosting her exclusive supper club dinners, when a large number of bottles are opened and not fully consumed. “Simply stretch a small balloon over the neck of the bottle, and secure it with a rubber band,” she suggests. “This creates an airtight seal and will help extend the life of opened wine bottles. You can even use colored balloons to add a touch of flair or to distinguish between red and white wines.”
Michelle LaBorde, sommelier at Dancing Bear Appalachian Bistro in Townsend, Tennessee, utilizes whiskey corks to replace wine bottle corks that have gone missing or broken. “The bourbon tops are almost always universally suitable for both bourbon and wine bottles,” she explains.
Bill Brillinger, chief sommelier and lead bar manager at the Kimpton Sylvan Hotel in Atlanta, Georgia, agrees. “One of my favourite methods to seal a bottle of wine without a cork is usually the stopper from a bourbon bottle. Most all of them come with a nice cork stopper and I always have a bottle or two around. Unquestionably, the most inventive I needed to be was when camping. I had to use a baby carrot as that’s all I had. Unexpectedly, it worked quite well, and the carrot was even better with a bit of wine on it.”
Get creative with other stretchy substances you have, like latex or silicone. “You could use a latex glove—bonus points if you blow it up to look like a turkey,” says Ian Rynecki, general manager of Pippin Hill Farm & Vineyards in Charlottesville, Virginia.
Or look in your drawers for those reusable silicone caps. “They are made of food-grade silicone and will fit snugly over the wine bottle’s opening, creating an airtight seal,” says certified sommelier Bardia Ketabi, general manager of The Pembroke in Washington, DC. “You just need to place it on top of the bottle, and its flexibility allows it to fit securely. They’re also easy to clean and reusable, which is a plus. I also love that they come in a range of colors and designs, so they allow for personalization and easy identification.”
If none of those options work, we’ve got one more trick up our sleeves. “I’ve found that transferring leftover wine to an old jelly or pickle jar works great,” said Tom Croghan, co-owner and lead winemaker of The Vineyards at Dodon in Davidsonville, Maryland. “While it’s not elegant or glamorous, the best way to preserve wine after removing the cork is limiting the amount of ‘headspace’ in the container, so using any glass jars you may already have around your house is a great option.”
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Read the original article on Southern Living.
Discover Oklahoma’s Unique Lunchbox Drink: An Unusual Blend of Beer and Orange Juice
While numerous U.S. cities boast signature dishes – such as the well-known Chicago-style hot dogs, Philadelphia cheese steaks, and Baltimore crab cakes – city-specific cocktails don’t share the same popularity. Indeed, New York has its Manhattan and New Orleans its Sazerac, apart from that, what else? Maybe the beer that put Milwaukee on the map? (To clarify, this characteristic beer is Schlitz, a previously idle beer brand that made an unexpected comeback in the 21st century.)
Nonetheless, Oklahoma City does claim a lesser-known cocktail as its speciality: The Lunchbox. This unique concoction is a spin on the beer-mosa as it’s prepared by blending beer with orange juice. And not any random beer, but specifically Coors Light, which is brewed in multiple locations (including Milwaukee, former home of Schlitz), but not in Oklahoma. The Lunchbox also includes a hint of amaretto which adds a note of sweetness to the libation and marginally ups its alcohol content.
You might like: Popular Vodka Brands Ranked From Worst To Best
Oklahoma City firmly states that the Lunchbox is its signature cocktail. However, the claim is slightly more localized than it first appears. This distinctive drink is the official beverage of a local bar named Edna’s. The signature cocktail was allegedly created by the namesake owner, Edna Scott, back in the early ’90s. While attempting to create a different drink, Edna supposedly stumbled upon The Lunchbox – although the details of her original intent are unclear. Speculation from her daughter, Tammy Lucas, suggests it may have been a boilermaker. Still, the true story remains uncertain as Edna passed away in 2014.
Edna’s Mistake is a popular drink that gained prominence in the ’00s when it went viral. By now, Edna’s bar is best known for this drink, with more than 2,789,251 sold by the end of 2022. The bar is hopeful that they have surpassed their 3 million milestone.
Known as the Lunchbox, this simple drink consists of Coors Light and orange juice mixed in equal proportions with a splash of amaretto. The defining aspect of the Lunchbox is its presentation in a frosted mug, a factor credited by Edna’s grandson, Michael Whitney, for the drink’s success. There is such a demand for these chilled mugs that two entire freezers are dedicated to them.
There have been several interpretations of Lunchbox with 14 different variations available at Edna’s. Some of the popular versions include the Zombie Box, the ’80s style Sex on the Box with an addition of cranberry juice, the Docbox which swaps the orange juice with cranberry, the Mauibox that opts for pineapple juice, and the Tootsie Roll Box which has a hint of crème de cacao. A non-alcoholic version, called the Boombox, is also available.
Find out more about non-alcoholic beer here.
While Edna’s claims originality, the Lunchbox is available in other bars, particularly in Oklahoma City. For those interested in a more sophisticated spin, Jimmy B’s offers an Anime Lunchbox that retains the amaretto but replaces the regular orange juice with yuzu and beer with shōchū. A topper of Sapporo foam adds a beer-like frothiness to the concoction.
Read more on the intricacies of regional cocktails here.
Other locations, such as Bellingham, Washington, also serve their unique variations of the drop shot. Their specialty is the Peruvian Bearf***er, a twist on the Lunchbox, but with Captain Morgan’s in place of Amaretto. However, the ratio of beer to orange juice can vary according to the individual preparing the drink. Generally, beer is preferred over orange juice. An alternate form of the Lunchbox, introduced in Baton Rouge in 1993 by a bartender named Pam Sandoz at the Gold Club, an adult entertainment establishment, incorporates peach schnapps into the beer-orange juice blend, and Bacardi 151 rum into the amaretto drop shot.
To know more, read the original article on Mashed.
Unraveling the Mystery: Why Russians Sniff Bread After Drinking Vodka
Russia is famous for its delectable cuisine and ample quantities of vodka. The widespread practice of downing vodka shots straight is a direct impact of Russian tradition. The nation’s extreme respect for vodka is even mirrored in its origin; the term literally translates to “little water”. Vodka is the main component in the widely loved White Russian cocktail, and drinking vodka solo comes with a distinct custom: a chaser not meant for swallowing but for sniffing. In Russia, it’s the norm to sniff a loaf of bread after downing a shot of vodka. Seems odd? Give it a shot before passing judgment.
Sniffing bread is essentially a scientific experiment, delving into the innatural relationship between smell and taste within our olfactory system. The aroma of the bread supposedly eases the swallowing of vodka, but the practice is also emblematic. Chasing potent alcohol with a fervent declaration crowned with a whiff of glutinous delight, the gastronome signals the purity of their intentions. The subtext is “I’m not merely gulping vodka for the buzz,” but “I’m here for the quality food and superior companionship.”
Read further: 23 Cocktails To Try If You Like Drinking Gin
The connection between Russia and vodka may trace back to Russian chemist, Dmitri Mendeleev, believed to have standardized vodka at 40% ABV. In Russia, January 31 is marked as Vodka Day in honor of Mendeleev’s defense of his dissertation titled “On Combining Water and Alcohol” in 1865, four years prior to the publication of the Periodic Table of Elements.
Social drinking in Russia is characterized by togetherness and abundance. Even the Russia-themed episode of Anthony Bourdain’s first show “A Cook’s Tour” is playfully subtitled “So Much Vodka, So Little Time,” and part of this renowned national limit may be credited to consistent snacking while savoring “so much” vodka. In Russia, drinking isn’t something to be done in solitude, or without an extensive variety of Russian snacks (zakuski) such as pickles, black rye bread, salted herring, and caviar. As per tradition, if you don’t have adequate funds to provide snacks like these, then you sniff the bread by tearing off a piece. Even after stomachs are filled with food, the shots and the sniffing continue.
The reality that drinking straight vodka takes place regardless of the presence of such a spread is a homage to the liquor’s solidified position as a regular element in Russian life. Even if food is scarce, bread can always be sniffed as a gesture of propriety, and no shot in Russia is complete without a complex toast (another acknowledgement to the central point of togetherness).
Read the original article on Tasting Table.