Stanley Tucci’s unexpected leap into the world of drinks has been described as his “second act.” This transition seems peculiar given Tucci’s extensive success in Hollywood over four decades, which includes numerous accolades like six Emmys, two Golden Globes, and nominations for prestigious awards such as the Academy Award, BAFTA, and Tony. Tucci himself acknowledges
Restaurants
Jamie Foxx has teamed up with spirits incubator WES Brands to introduce a revamped version of his BSB Whiskey. Formerly known as Brown Sugar Bourbon, the whiskey now named Brown Sugar Blend combines the flavors of cinnamon and brown sugar for a unique and exciting taste profile. Foxx, who acquired the brand in 2021, serves
In the world of culinary creativity, butter is no longer just a simple spread or baking staple. It has transformed into a canvas for experimentation, with innovative concepts like butter boards taking the spotlight. Butter boards have become a sensation for entertaining and serving large groups, offering a unique way to enjoy the rich flavors
The Citizens’ Committee of the successful End the Cage Age European Citizens’ Initiative (ECI) has taken a bold step forward in the fight against animal cruelty. On March 18th, the seven-member group announced the launch of legal action against the European Commission for its failure to uphold its commitment to banning caged farming. The decision
Summer Goff, a talented bartender with a background in Biochemistry & Fermentation Science, has crafted a cocktail named “Time & Place” that is a unique blend of warming spirits and juicy dark stone fruit flavors. The combination of Tawny Port, Cocchi Rosa, and Stellum Dark Matter Cask Strength Bourbon creates a sophisticated drink with a
In a recent forecast by restaurant consultancy Aaron Allen & Associates, it was suggested that a staggering 82% of restaurant roles could potentially be taken over by robots in the near future. Out of that percentage, up to 31% of those roles are expected to be dedicated to food preparation. This shift towards automation is
The Cormorant 2021 Preston Vineyard in Sonoma County offers a medium-bodied Rhône-style blend that is unique and distinctive. Crafted from 64 percent Grenache Blanc and a touch of Marsanne, this wine showcases the organic grapes from the renowned Preston Vineyard. The winemaker Charlie Gilmore, a UC-Davis graduate, embarked on the Cormorant Cellars project in 2018,
Provence, the picturesque region in southern France known for its stunning vineyards, is attracting more star power with the latest addition of George and Amal Clooney to the winemaking scene. The celebrity couple acquired the Domaine du Canadel estate in 2021 and will be releasing two wines under the Coteaux Varois en Provence Appellation d’Origine
Yannick Alléno’s name is synonymous with culinary excellence, and for good reason. With a career that spans continents and decades, Alléno has amassed an impressive 16 Michelin stars across his 17 international restaurants. His journey to greatness began in his family’s bistro, where his grandmother introduced him to the art of French cooking at the
A recent report from Georgetown University’s Portion Balance Coalition sheds light on the increasing significance of smaller portions in the eyes of consumers. The study, backed by major industry players such as the American Beverage Association, Kraft Heinz, and General Mills, reveals a growing demand for reduced portion sizes. It highlights the fact that a
Threadneedles Hotel, a former prestigious bank in London, has recently made waves with its groundbreaking partnership with renowned caviar purveyor, Caviar House & Prunier. This collaboration signifies a commitment to preserving their respective legacies while embracing innovation. The transformation of the hotel’s banking hall into an all-day Caviar House restaurant, complete with a luxurious bar,
Wine enthusiasts in today’s digital age have a wide array of tools available to them to elevate their oenophilic experiences. One such tool is Vivino, an essential wine app for tracking your favorite wines. While it allows users to scan wine labels using their smartphone camera to access ratings, reviews, and prices, Vivino is best
Chef Daniel Fox from Heritage Tavern in Madison, Wisconsin, has turned deviled eggs into a signature item at his restaurant. Drawing inspiration from his past experience at a private club where he created an elaborate platter with 15 different varieties of deviled eggs, Fox brought that same excitement to Heritage Tavern by putting his creative
The history of American whiskey dates back to the seventeenth century when colonists introduced the raw, unaged spirit to the North American continent. Over the centuries, American whiskey has undergone a remarkable transformation, evolving into the complex and diverse liquid it is today. From big-bodied bourbons to ryes and Tennessee whiskeys, the regional styles of
Recently, the World Whiskies Awards made headlines by awarding the title of World’s Best Single Malt to an English whisky. This victory for The English Distillery Sherry Cask Matured has raised eyebrows and sparked interest in the world of whisky connoisseurs. Despite its impressive victory, it is hard to ignore the uninspiring name of the
Socorro Tequila, a Texas-based brand founded by Josh Irving and Pablo Antinori, is not your average tequila company. What sets them apart is their unwavering commitment to combatting water scarcity in Mexico. The duo’s journey began with a shared love for tequila, but it quickly evolved into a mission to make a difference in the
As I reflect on my recent experience at Expo West, I find myself overwhelmed with a sense of excitement and fulfillment. The annual natural and specialty food show brought together over 3,300 companies and 65,000 industry insiders, creating a vibrant and energetic atmosphere. As I unpack my bags of samples and snacks, I am reminded
Do we really know what is in our food? Surprisingly, the answer is no. Despite the vast array of edible species on the planet, we lack a reliable index of the biomolecules present in the majority of what we eat. This lack of information is a significant barrier to making advancements in how we grow