Yesterday I had the most delicious melon of my life. It was so good the world stopped with each bite. You know when you taste something so good you just have to stop and give thanks? It was fucking exquisite. It was so good I had to come home and write about it. So here it is. In actuality, what I tasted was an Orange Flesh Melon, a hybrid between a honey dew melon and a cantaloupe. Available at your local farmers market, the orange flesh has the sweetness of a honey dew, while maintaining the creamy orange appearance of a cantaloupe. Better yet, the orange flesh melon is in season from May to October, so there’s no better time than now to hop on board. Anywhere between $1 and $3 you’ll never break the bank copping a melon, and better yet, you can do so much with it. Make sorbet, whip up a fruit salad, or just have it plain. Having a melon in your fridge is like having Jordan on your team. You can’t lose.
U.K.-based brewery BrewDog has recently made the record books, twice. Creating the world’s strongest and most expensive beer, at $754 a bottle you’re gonna have to get the supreme joog, or be super balling to sip out of these squirrels. And yes, these are actual squirrels, and animal activist groups are not happy about it. At 55% it’s almost like you’re taking shots, but what can I say, I’d probably take a sip if it was in front of me. What do you think though? Poppin or floppin?
Little did I know upon entering Angelique Café that I would leave an hour later having eaten my first snail. Dining out has to be one of the best experiences one could have, because as you know, nothing beats good food and friends. Nestled in the middle of Spring Street, in between 8th and 9th street sits Angelique Café . Offering a simple yet tasteful array of french dishes, Angelique Café provides patrons with an authentic taste of French cuisine at an affordable price. Surrounded by skyscrapers on all sides, Angelique provides the ambiance to escape from your daily routine to enjoy good company and good food.
By Matt Patella
The first time I heard about eating raw I was at a Buddhist monastery in California. I had just spent 10 days there under a vow of silence, and on the 11th, my roommate and I were finally allowed to talk. He was describing an obscure Japanese discipline which sounded to me like tai chi while fucking when the conversation turned to eating raw. “It makes you feel great” he said, “I just keep getting higher and higher.” While I’m not quite as eccentric as that guy, three years later I decided to give eating raw a try.
It’s funny. It’s almost like I’m getting used to being amazed… People are just doing incredible things, everyday, all over the world.
Consider this a formal introduction to the creations of Ming Thompson. Combining an affinity for baking and a flare for presentation, Ming’s amassed a delectable assortment of dessert items. Covering everything from Lemon Filled Ginger Cookies, to Coconut Rum Cupcakes Ming has created a website dedicated to her culinary passions. Featured above is an Espresso Fudge Cupcake with Cream Cheese Icing equipped with simple directions to satisfy one’s hunger. Along with many of the items that we choose to present on Wine & Bowties, Ming’s work further relates the beauty of what passion and creativity can do. You can’t thank me without thanking Ming, and you can’t thank Ming without thanking Melissa. The Gold Rush continues. Time for dessert.
Photos By Tiago Sperotto for Wine & Bowties Escaping the chaos that is Los Angeles is an arduous task. The constant hustle often times forces one to anticipate what’s coming next instead of cherishing the moment. In such an atmosphere it’s important to find time to relax, enjoy yourself and surround yourself with good company. For many, a great meal is the optimal opportunity to achieve this. Whether at a restaurant or in the comfort of your own home, good food with friends will never go out of style. For those looking for a unique dining experience that is everything but the norm, step inside the doors of Merkato.
Tonight night Moby will be speaking on his new book entitled, Gristle: From Factory Farms to Food Safety, an in-depth look at the American food processing system. The Q&A will be moderated by co-editor and food activist, Miyun Park. Hopefully this discussion will shed some light on the process that goes on before the meat reaches our plate. The talk starts at 7:30PM at the Skirball Cultural Center in Los Angeles. No need to bring your wallet, this one is free. But you still need a ticket.
Photos By Tiago Sperotto for Wine & Bowties Until I came across Jenkins Jellies, the only jellies I was aware of were the ones associated with peanut butter. Little did I know how much more there was. While strolling through the L.A. Street Food Fest two weeks ago, I happened upon a tray of crackers and jelly. “Go ahead, try one,” I was coaxed, from jelly creator Hilary Danner. I obliged, and was sold after the first bite. Quickly gathering Hilary’s contact information, I became intent on learning more about these wonderful jellies.
Nick asked me the other day what exactly the joog meant. And I can say with certainty that this is it. I’ve been saying that there’s nothing’s better than good food and friends. And tomorrow I will prove my point. The 1st annual LA Street Food Fest is set to go down tomorrow at the Los Angeles Center Studios. The event goes from 11AM to 5PM and features an array of Los Angeles street vendors offering their unique dishes for the food loving public. Here’s the link for all the pertinent info. With $5 admission this is actually the joog. The pay as you go system, allows you to simply try whatever you like. The special Street Food Fest sampling menus go from $1 to $5 so it’s really just all good. Don’t thank me, thank Melissa. This is all her fault.
It’s quite possible that there isn’t a more iconic cocktail than the Martini. No other drink has received nearly as much attention. As almost everyone knows it’s the preferred drink of the one and only James Bond. As one of the most popular drinks it is no surprise that the perfect Martini is a highly debated topic. I won’t spend too much time on this debate, but in recent years the “classic” Martini has been somewhat lost. The classic martini features a perfectly delicious 4 to 1 ratio of gin to vermouth. What you choose to garnish this drink with is entirely up to you. Try this classic recipe and change the proportions based on your own preference. This is by no means the only way to make a Martini, so feel free to experiment. Enjoy. Don’t blame me if this drink becomes habit forming.
Recently I had the opportunity to speak with Leo and Oliver Kremer of Dos Toros Taqueria. The definition of entrepreneurs, the Bay Area brothers set out to create a one of a kind Mexican restaurant modeled after their hometown favorite, Gordos. Applying the successful elements of Gordos while adding their own unique taste and vibe, the duo have recently opened their own taqueria in the heart of New York City. To the awe and amazement of friends and family around them, the brothers have provided the people of New York with an authentic taste of home, serving fine Mexican cuisine to their appreciative patrons each day. Speaking with the brothers, we discussed the various elements of their business. Highlighting the difficulties of the process, how they went about selecting their menu and their inspiration for such a pursuit. A lesson in true entrepreneurship, the brothers are set to redefine New York Mexican cuisine, one burrito at a time. Read on to learn more about the creation of Dos Toros Taqueria.
