I kickstarted my personal pre-ACBW celebration by going on a brewery tour at Troegs on Friday and going on a Sweetest Pint craft beer and chocolate tour in downtown York, PA, on Saturday. This wasn’t the first Sweetest Pint that has happened but it is the first one I’ve gone on. In fact, this may be the first pub crawl I’ve ever been on.

You’re all shocked, I know.

While not all the beer styles were what I would order from a beer menu, all of the beer was paired beautifully with the food presented at each establishment. Each of the foods we sampled had some sort of chocolate or sweet quality to it. I also had the opportunity to check out some places in York that I’ve never dined or drank at before so it was a successful adventure into the tiny urban unknown in the city.

Sweetest Pint sounds like it is going to be held twice a year, once in the Spring and once in the Autumn. The last one was held in November 2012 and it must have been a great success since they organized another one! Indeed, there were what seemed like over 100 of us who congregated at the historic Yorktowne Hotel on Market Street for registration and pairing into one of six different groups. Each group had a volunteer leader who made sure we stayed on time so as to not gunk up the works for any of the other groups. My group’s leader was excellent and I spent much of my time chatting with her about food, travel, beer, and kids.

What can you expect if you go on the next Sweetest Pint craft beer and chocolate tour? Other than colder weather, here is an idea of what you’ll see, drink, and eat.

Mudhook Brewing Company

Attached to Central Market, Mudhook is a newer brewing company here in York, PA, that actually has its brewhouse right in the corner of this spacious and beautiful market. The owners of Mudhook take an active role in supporting the market community and also the larger community around them. They host many benefits and if you’d like to hold an evening for charitable work here, they’ll be happy to talk to you about it.

Pairing 1: Chocolate Lager with ham-wrapped cantaloupe with chocolate and cayenne on top. The chocolate lager was superb. It wasn’t overly sweet and the lager still shines through. It is brewed with cocoa nibs and noble hops. I’m not sure if I ever had a chocolate lager before but would order this again and again! This amuse-bouche was interesting. The cantaloupe was ripe and sweet, the ham was salty, the chocolate was firm, and I didn’t get the cayenne at all. It is entirely possible that my mouth has just been desensitized to heat.

Pairing 2: Papa Ganoush Pils with strawberry mini-cupcakes. The pilsner was good, malty, and with a low hop profile. It was refreshing and paired nicely with the absolutely amazing strawberry mini-cupcake. These pretty little beauties had what looked to be some sort of vanilla bean icing and there were actual chunks of strawberries in them. This cupcake reminded me that warm weather is here to stay.

Mudhook Brewing: Website – Facebook – Twitter

Bistro 19

This was my first trip to Bistro 19. Apparently, the brunches here are delicious and at $10.99 all you can eat, they’re affordable. I haven’t had a brunch in over 5 years because, well, preschoolers. I think they’re old enough now to enjoy it so I think it is high time we head here for a brunch. And a mimosa for Mama. Or two. There was some fun, quirky art on the walls that was for sale. The one I fancied the most was a smaller canvas with a clam painted on it, eyes peeking out of its shell, and it said “clamdestine”. Ha! The bar atmosphere reminded me of something you’d see in a large city and I digged the heck out of it.

I didn’t take any food and beer photos in here because it was too dark. Mobile photographer does have its drawbacks.

Pairing 1: Elysian Dragonstooth Stout with cocoa & chipotle rubbed pork tenderloin. Holy cow, this pork tenderloin was incredibly moist and flavorful. If you cook, you know how pork can dry out fairly easily. This beautiful slab of meat was done just right. I’ve had the Dragonstooth before and it’s a solid beer with a nice chew from the oats.

Pairing 2: Wells Banana Bread Beer with chunky chocolate banana muffins. I’m not a fan of this beer. I don’t like bananas to begin with but can handle it in a well-made dessert like these muffins. They were delicious. Chunks of banana that I didn’t even mind, nicely spiced, moist, and warm from the oven. Moist and warm desserts are the best, what say you? And the beer paired well with it … but I’m so not a fan. Liquid banana bread just ain’t my thang.

Bistro 19: Website – Facebook

Elysian Brewing: Website – Facebook – Twitter

Liquid Hero Brewery

This was also my first time at Liquid Hero. It’s located out by the ballpark which I’m sure is a great spot for them before and after games. I’m also not a baseballer but if I was I’d be looking to wet my whistle somewhere and Liquid Hero is right there.

I like the atmosphere and would like to go back to try more of the beers they offer because we only had one small sample glass (like, two sips worth) of a strawberry wheat along with a teensy tiny sample of a chocolate-covered cheese curl. I am not into fruit beers unless they’re sours. I think they often taste like fake syrup, are overly sweet, and don’t even taste like beer. If I want juice, I’ll drink juice. If I want beer, I want to taste hops, malt, and yeast (which can give off some fruity feelings, I know, I know). Anyway, from murmurings around me, the strawberry wheat beer was delicious, so if you like fruity beers you’ll dig this. The chocolate-cheese curl came from Sharon’s Sweet Shop – I can’t say much at all about this because it was there and gone so quickly I couldn’t really tell what it tasted like or what I thought about it. It was chocolatey. It was crunchy.

Hey, Liquid Hero, I’m not trying to dog your strawberry wheat, by the way. I’ll be back in sometime soon to try all your liquid lovelies and give you a proper review!

Liquid Hero had its start as a homebrewery. As a member of the Pink Boots Society and homebrewer myself, I admire all these successful stories. Huzzah!

Oh, and I spied this there. Nerds will rule the world! <3

Liquid Hero: Website – Facebook – Twitter

Sharon’s Sweet Shop: Facebook

Maewyn’s

If you’re searching for an Irish-style pub in York, this is where you should go. The female servers look like naughty Catholic schoolgirls in their skimpy little Tartan plaid and the male servers wear kilts, so no one was complaining. I mean … kilts. I was super pleased that they served a glass full of Dogfish Head Chicory Stout. It made up for the teensy taster I had a few minutes before. It’s a beer tour! I want beer! Chicory Stout is always an enjoyable beer. It is dark, strong, and has a bit of coffee here and a bit of chocolate there. It tasted quite nice with the mole chipotle chocolate chili with chocolate cornbread.

I never thought of chocolate cornbread before! It was moist, subtle, and was completely enjoyable, especially with the chili and the beer. The chili was full of complex spices and I not only would order this again but I want to recreate it in my own kitchen. The entire meal, along with the chicory stout. Yum!

Maewyn’s: Website – Facebook – Twitter

Dogfish Head Brewery: Website – Facebook – Twitter

White Rose Bar & Grill

Chocolate-covered bacon. I waited my entire life for this moment and I was almost scared to take a bite in case I felt let down. I shouldn’t have been so silly! It was everything and more I ever imagined it would be. Salt crunch marries sweet creaminess and heaven is momentarily held in your mouth. It was paired with a Gunpowder Falls Dunkel, which is a dark lager made in New Freedom. I really like this Dunkel and though it isn’t the first style I choose from a beer menu, this is a smooth, balanced, deliciously brewed representation of the style. I’d like to visit the brewery someday soon to see their operations, as well as try their other beer, which is a pilsner.

I didn’t get any photos of the food and beer because we were pretty much given standing-room only. It was busy in there! (always an indication of a well-loved business)

White Rose Bar & Grill: Website – Facebook – Twitter

Gunpowder Falls Brewing: Website – Facebook – Twitter

Holy Hound Taproom

If you’re looking for a wide variety of craft beer in a warm atmosphere in downtown York, this is where you want to plant your bottom for a few hours. I really love this place, from the choices of beer they serve, to some fantastic food like their pulled pork, to frequent live music. We were given Atwater Decadent Dark Chocolate Ale along with a cup of from-scratch Cincinnati-style chili made with sirloin tips, bacon fat, kidney beans, chocolate stout, and chocolate.

Heart. Be. Still. The ticker is still thumping heavily over this chili, in a good way. The beer paired beautifully with the chili. I want some right now. There should really be a growler and chili delivery service. Get on that, you entrepeneurial types!

Get in to Holy Hound and try one of their 30 drafts. Support local business – drink good beer!

Holy Hound Taproom: Website – Facebook – Twitter

Atwater Brewery: Website – Facebook – Twitter

Sweetest Pint Details

Cost: $35 for early bird with a guaranteed shirt size, $40 standard ticket price

Duration: 3 hours long but registration began 30 minutes beforehand

Next Sweetest Pint date: ? TBD! Keep an eye on Downtown York’s website, Facebook, or Twitter. Sign up for their newsletter and get it all right in your inbox.

{Disclaimer: I paid for my own ticket and was not compensated by anyone for writing about this event. All thoughts and opinions are, and always will remain, my own.}

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This past weekend I enjoyed the Sweetest Pint tour in York, PA, where we hit 6 different establishments and sampled beer and food samples with an emphasis on chocolate as an ingredient. I’ll be reviewing that tour later this week.

On Friday, my husband and I headed up the road to the sweetest town on Earth, Hershey, to tour Tröegs Brewery.

We’ve been on quite a few brewery tours and they’re basically all the same because the process of making beer is the same wherever you go. What differs is the facility and the tour presentation.

Tröegs is a family business and has been growing steadily in size and volume since their beginning in 1997. I used to serve John and Chris Trogner coffee now and then when I worked at Sparky & Clark’s in downtown Harrisburg back in the early 2000′s. I was too young to drink beer at the time (so of course I didn’t) but I remember how kind, happy, and humble the brothers were. Tröegs is a brewery that has won many awards for its beer, which comes as no surprise to me. Even if I didn’t have the affinity for them as a fairly local brewery, their beer is consistently excellent and they deserve any accolade that comes their way.

Our tour was given by Bob, who has been with the company from the beginning, helping and volunteering as he was able. Now that he is in his second retirement (after traveling the world with the US Army and then working as a pharmaceutical rep), he gives tours at Tröegs and the passion he has for their product and love he has for beer is evident. He has been a fan of finely crafted beer for over 50 years! He knows what he’s talking about!

For the tour we took through the Tröegs facility, I used the Hipstamatic app on my iPhone with the Americana lens and US1776 film. These are all b&w with a light grain and softness around the edge of the photos. This is the first time I’ve documented an entire tour in b&w and I’m happy with how it turned out.

Okay! It’s time to don your safety glasses, watch your step on any wet floors, and follow Bob through the brewhouse.

Tröegs – you know you’re here when you enter the front door!

After you enter the brewery, make your first right into the gift shop and tour area. Make sure you reserve a spot on the tour before you arrive to ensure room in the group.

There is an option for a self-guided tour but you’ll miss out on a lot of the personal and detailed information about the brewery, its history, and the process of making beer. Here is a sample of what you’ll see on the self-guided tour.

If you opt for the $5 guided tour, expect it to run 45-60 minutes and include samples of beer. Don’t wear heels or open-toe shoes. Think sensible and comfortable. The floors may be wet in spots and you will be walking up and down stairs. Still photography is permitted but video is not (for safety reasons). Also, be polite and don’t take or make phone calls or text during the tour! There is no potty break during the tour so keep that in mind.

If you are interested in learning more about how beer is made, I recommend you head over to Character’s Pub’s website and read a Craft Beer 101 series I’m writing for them. It should answer many of the questions you may have. If you have any others, feel free to drop me a line and I’ll do what I can to answer them for you!

A trip to Tröegs Brewery isn’t complete without sitting down and having a pint or two and ordering some food from the snack bar.

This is a brewery worth traveling to see! Which breweries are in your neck of the woods that I should visit?

The Details

Address: 200 E. Hersheypark Dr., Hershey, PA  17033

Phone: 717.534.1297

Website

Facebook

Twitter

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Grove’s Tasteless Chill Tonic, you say? Whatever could that be?

Back in 1878 when he created it, there was no way to prevent or cure malaria. His Tasteless Chill Tonic was used to keep individuals from getting malaria and to comfort them if they did, due to the quinine present in the solution. The tagline for this product was, “Makes children and adult as fat as pigs”.

I’m not sure that would sell so well these days.

E.W. Grove made his fortune with the Tasteless Chill Tonic and later built a resort where people could come to the healthy mountain air of Asheville. The entire original portion of the resort was built in less than a year, with hand-hewn granite stones brought down by donkey from nearby Sunset Mountain. He instructed the workers to not cut them for a neat fit with each other. Each stone (and occasional boulder much larger than myself) was to be set together like puzzle pieces, giving the building an organic and natural feel.

My jaw dropped when we first drove up. The brick red roof was nestled on top rugged stones with gently curving arches over windows and peaks. The entire property could be in a magical setting, with fairy groves just beyond the tree-line and a unicorn proudly walking through morning mist on the golf course.

If you’re a golf enthusiast, you’ll enjoy the course at the Grove Park Inn. It was named one of the “Top 20 Southern U.S. Golf Courses” by Condé Nast and was designed by the well-respected Donald Ross. My room had a full view of the golf course and was right at the 18th hole. I enjoyed getting up early, making a cup of Keurig coffee in my room, pulling on an über comfortable Grove Park Inn robe and sitting by my open window while watching wild turkeys strut below and listening to cheerful birds sing their love for the new day.

One detail I noted immediately was the large amount of solid-wood furniture located throughout the hotel. There is no particle-board in sight and that to me is an often over-looked luxury.

There are a few dining options for guests and those just wandering in for a meal. There is the Blue Ridge Dining Room where I had what was quite possibly the best bagel with lox and cream cheese of my life. There is also the Sunset Terrace, and Horizons Dining Room where we dined one evening. Of interesting note to foodies out there, Horizons is the only restaurant in Asheville that has a four-diamond rating. I had the pleasure of meeting Chef Duane Fernandes and our servers were fully knowledgeable about the food they were presenting as well as the wine they poured.

I appreciated the dedication at Grove Park Inn to source as many fresh and local ingredients as possible. This was a common theme we saw throughout Asheville and it didn’t go unnoticed by this localvore. Everything we enjoyed was of top-quality and it would be a shame to miss out on such a wonderful meal the next time I’m in town so I will definitely be back. That delectable dish just below? That was a squash blossom stuffed with local (and delicious) Sunburst Trout Farms trout. With the slightly crunchy outside and rich, creamy center, it was one of my favorite plates of the night.

There is an award-winning spa at the Grove Park Inn too, ranked one of the top five spas in the U.S., compliments of Travel + Leisure. With a full line of treatments and pools, this is an ideal vacation for those of you who enjoy a good pampering. I was unable to see inside the actual spa treatment and pool area because I was not a paying guest for any services, which means if you are a paying guest then you won’t have gawkers passing through and making you feel uncomfortable. You go to a spa for peace and privacy and that’s exactly what you’ll get at the Grove Park Inn. The pool at Grove Park Inn was just named by CNN Travel as one of America’s Most Amazing Hotel Pools.

I mean, honestly. Look at this.

Photo courtesy of Grove Park Inn

With gorgeously maintained grounds, shopping options like Nantahala Outdoor Center (with its adorable ziplining squirrel and offering outdoor adventure tours), a business center with free computer access and shipment boxes, and an entire sports complex, there is something here for every member of the family. Did I mention the Grove Park Inn offers free wi-fi? Yep, it sure does. For those of us who travel for business or pleasure, that’s an important amenity and one we don’t find often enough. And if all these things don’t bring you to Grove Park Inn, the outstanding service and hospitality of every single staff member should. I have never felt more welcome in a hotel before. Each employee was ready with a genuinely warm smile and an eager attitude to help make my stay as enjoyable as possible. I had a particularly wonderful conversation with a customer service employee, Larry, as I was wandering around the entry hall one morning. What a charming gentleman! Keep your eye out for him, ladies, he was a sweetheart.

There have been many famous guests who spent their evenings under the roof at Grove Park Inn, recently and most notably is President Obama. Before him, nine other Presidents have spent time here and it is no wonder why. This is an ideal hotel to go to for seclusion and privacy and to be treated with respect.

Make sure to have a seat in one of the many rocking chairs on the front patio and watch the comings and goings of other hotel guests. Sit back, breathe in a deep breath, and slowly let it out. Relax. That’s exactly what E.W. Grove intended for you to do when he built this memorable property.

The Centennial Celebration will be held from July 5-14 and there are many exciting events lined up like culinary demonstrations, guided tours, pool parties, and musical legends like B.B. King. I know I want to go back for the festivities!

Details

Address: 290 Macon Ave, Asheville, NC  28804

Phone: 828.252.2711

Email

Website

Facebook

Twitter

Disclaimer: The Asheville Convention & Visitors Bureau invited me on this trip and supplied lodging and food. All thoughts and opinions remain (and always will remain) my own.

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One of the parts of the itinerary I was most excited for on my recent trip to Dublin, Ireland, was the visit to Malahide Castle. When my husband and I were over in 2011, our friend drove us through the castle grounds and we had a chance to view it from the outside but we never made it back to explore more. I’m a huge fan of the romance, intrigue, history, and drama that castles possess and this one did not disappoint. Malahide Castle started being built in the 12th century and originally was a fortified keep for the Talbot family. As the centuries passed, various additions were constructed around the original keep until its present state. What was once the square keep is now known as the Oak Room and every inch of it is paneled in carved oak and stained inky dark. I can imagine that in the days before electricity, it would have been quite oppressive and heavy in there.

Also of interest in the Oak Room: the oldest chair in Ireland.

There is a first floor museum area inside the castle, teaching about its history, the family, and containing personal artifacts from over the years. One of my favorite pieces was sheet music with a simple tune called The Ballad of the Bride of Malahide. I still need to get my guitar out to hear how this sounds.

The castle itself is haunted, which is fitting. What good is a castle without a few tortured spirits? I didn’t see, hear, or feel the presence of any spooks while I was touring the building but apparently there are several – some benevolent and others … not so much. One of the ghosts is named Puck and he was once the castle caretaker and jester in the 16th century. There are several stories about his demise but the tale our guide told us is that he fell in love with a lady who did not love him in return and, in sorrow, he hanged himself from the rafters in the dining room. His spirit lives on in and he plays mischievous tricks on visitors and workers at the castle. Another one of the five ghosts inhabiting Malahide is that of Lady Maud Plunkett, who still chases her third husband along the corridors of the castle. There is nothing wrong with exercise in the afterlife, eh? We were told a story about a worker who was closing everything up one evening during restorations and got locked inside one of the towers. He stepped into the tower to turn off a light (or something) and the door closed and locked behind him. He was found in the morning, quite terrified, and the door had to be removed because the sliding lock was fastened too tightly to open. The workman fled and never showed up for work again.

The late owner of Malahide Castle, Milo Talbot, was an avid traveler and gardener. He collected more than 5,000 species of plants, trees, and flowers from all over the world and kept them in various areas of the gardens at Malahide Castle. There are many rare species in his collection and to keep them frost-free during cold weather, he lit fires in small alcoves at the base of the garden wall. The fires would heat the stone and radiate outward, thereby keeping the breath of winter off delicate leaves and stems. There is an exhibition area at the gardens with interactive displays and a gift shop that are well worth your time.

On the castle grounds you’ll also find a fun playground for kids, sports areas, and the ruins of the abbey and burial crypt. There are also other places of interest like Ice House, Lime Kiln, and Yourell’s Well, making this area perfect for exploration.

If you’re in Dublin, make the short journey outside the city and spend some time at Malahide Castle. Take a guided tour or expore on your own. Make sure you bring your camera because there are many highlights you’ll want to capture on film! The slideshow below will offer many views of the castle and grounds. Have you ever been to a castle?

Other posts in my Ireland series

St. Patrick’s Parade in Dublin, Ireland

Meeting the President of Ireland, Michael Higgins

Where to Eat in Dublin: Eden Bar & Grill

Dublin, Ireland – A Mobile Photography Essay

The Burlington Hotel in Dublin, Ireland {review}

Disclaimer: I was invited to explore Dublin during the St. Patrick’s Festival by Tourism Ireland. All thoughts and opinions are my own. 

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Last week was no different. I planned on making spicy shrimp with cellophane noodles and ended up deciding to make shrimp etouffee. I took some liberties with it, like serving it on creamy polenta instead of white rice. I also omitted cayenne in case my kids wanted to try it.

I should have just added it since they refused to even try a bite. I added hot sauce to my plate.

I’ve been feeling especially drawn lately to go to New Orleans. I think I’d fall right in love with the music culture, food and drink, the festive vibe, and the delicious architecture. Think of all the photo opportunities! I started a Pinterest board yesterday for a Tablet hotels I Just Want To Get Away contest. Basically, you create a Pinterest board called Get Away With Tablet and use one of four destinations as inspiration: Aran Islands, New Orleans, Paris, and Jalisco. Typically I’d be all over the Aran Islands but I decided to focus on what I’d do in The Big Easy. So far my board contains some historical points of interest, restaurants, basic travel information relevant to the city, craft beer, and music venues. Feel free to stop by my board and get some inspiration of your own! Have you been to New Orleans? What should I add to the board that is a “can’t miss”? I would love some off the beaten path recommendations. You can also enter the contest! {Disclaimer: I am not posting this on behalf of Tablet hotels. They have no idea who I am but I dig their digs.}

Shrimp Etouffee (adapted from Joy of Cooking)

Stock:

4 c. water

1 onion, peeled and quartered

4 cloves garlic, peeled and crushed

1/2 tsp. dried thyme

1/2 tsp. ground black pepper

1/2 tsp. coriander seeds

1/4 tsp. dried red chili pepper

2 lbs. shrimp, in their shells

Sauce:

3 T. olive oil

3 T. flour

1 red or yellow bell pepper, minced

1 medium onion, minced

3 cloves garlic, minced

2 T. butter

1 T. lemon juice

Salt and pepper, to taste

For the stock: In a large saucepan and over high heat, combine the water, onion, garlic, thyme, black pepper, coriander seeds, and dried chili pepper. Once it is at a boil, add the shrimp and reduce the heat to medium, cover, cook 1 minute and then remove from heat and let rest for 10 minutes. Remove shrimp and strain liquid into another saucepan. Put this liquid back on the stove and boil it down until it has reduced to about 2 cups. While it’s boiling, peel the shrimp and set aside.

For the sauce: In a large saucepan (just wash the one you used for stock a few minutes ago), heat oil on medium and whisk in the flour. Stir for about 10 minutes, until the flour turns a rich brown and smells toasty. Add the bell pepper, onion, and garlic and mix until coated. Whisk in the stock you made up above and cook while stirring over medium-low heat until the sauce has become thick. Stir in the shrimp, butter, and lemon juice. Add salt and pepper to taste, and serve over polenta or white rice, or anything else that tickles your fancy.

Generously apply your favorite hot sauce. Garnish with a bit of fresh chopped parsley, if desired. It sure does make it look pretty.

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It’s the creme de la creme of industry awesomeness. It’s a refined and sophisticated event, always held in a gorgeous location. This year, SAVOR will be in NYC on June 14 and 15 at the Metropolitan Pavilion and Altman Building in Manhattan.

So what does someone whose career is in the craft beer industry have to say about this event? Read what Kevin Brown thought about SAVOR and whether he’d go to the festival again. Make sure you check out his business, The Fridge, when you’re in Lancaster (details at the end of the interview). With a collection of over 400 bottles and drafts that are carefully chosen by owners who are passionate about craft beer, and lovely pizzas that are made from-scratch and with local ingredients, this will be a place you’ll want to go to again and again.

Interview with Kevin Brown

Amber: In your own words, how would you describe SAVOR?

Kevin: SAVOR was a very exclusive, high-end craft beer and food festival. There were 70 different brewers and each of them had anywhere from two to four beers so there were a lot of really good beers to try. It was in a beautiful location, the National Building Museum, and most of the people who were pouring were the brewers themselves so they were very knowledgeable. The whole venue had a great vibe and feel. The food itself was kind of difficult to get to, even though they tried to pair the beers with the food at each table, because it was crowded, a little oversold, in a sense. There was a very short, pressed period of time to try everything, 3.5 hours when it should have been 5 to 6 hours. You had all this beer to drink and you didn’t get a chance to try nearly as many as you could have, should have and wanted to. You also didn’t get to spend as much time with the brewers. For example, I would have liked to stop to talk and make some connections but even though I’m in the industry and selling a lot of their products, they were crushed for time and crushed with people. As far as beer and food festivals goes, it was one of the nicer ones I’ve been to. The quality of the beer was exceptional. I would have done something different with the food, maybe more buffet style, because it was almost impossible to juggle that and beer. For this area, it’s probably the premier festival or event for craft beer and food.

Amber: Did they have the food prepared and on plates on the tables?

Kevin: Yeah, they had large square tables set up and each table had two different kinds of food on the corners. They were on platters and you just had to go up and grab what you wanted, hors d’oeuvres-style, so it was kind of difficult to manage getting your food and your beer without spilling. There was no one there to talk to about the food either. It was put out there and although there was a decent description of what was paired with the beers, it was a little awkward in the presentation and the style. They did have a seafood raw bar with oysters but it was so crowded! That’s one of my favorite things to eat and I couldn’t even get to them. I really didn’t even get one single oyster.

Amber: That’s disappointing.

Kevin: It was definitely a little too crowded in the short period of time that they had it. Even planning ahead of time, you couldn’t do and try everything you wanted.

Amber: Did it live up to your expectations?

Kevin: Yes and no. The quality of the food, the people, and the beers that they had were phenomenal but you just couldn’t get to them. I didn’t get to eat nearly as much as I would have, or wanted. So the event on paper and what they actually had met my expectations but the ability to work through it and get to everything did not. It was a little disappointing in that regard.

Amber: What were a few beer highlights or food highlights that you had?

Kevin: The beer highlights were definitely the Avery Uncle Jacob’s Stout which was an 18% bourbon barrel aged imperial stout. That was ridiculous. The Stone Ruination 10-Year Anniversary, which I got to try before we had it here {at The Fridge}, was definitely a standout. The Stone Highway 78 Scotch Ale was mind-blowing. The Fat Heads Head Hunter IPA was incredible, and surprisingly, the Sam Adams Oyster Stout was really delicious. Jim Koch served it to me himself and it was great!

Amber: Very nice!

Kevin: Yeah! The Uinta Labyrinth was also a really nice surprise. Cigar City had an imperial porter that was just fantastic.

Amber: Did you walk away feeling inspired? And if so, how will attending SAVOR help you in your own business?

Kevin: I think the inspiration came from the crowd itself at the venue, seeing how people were dressed and realizing that we’ve elevated craft beer to a new level. You know, beer festivals you usually go to are sloppy outside drunk-fests and this definitely wasn’t. There were people in formal wear who were enjoying craft beer like you would at a wine festival. Just the excitement of it in that formal venue, in that setting, made me really proud to be part of the industry. It made me want to work harder to seek out connections with brewers directly and build relationships to get some of the beers that they’re really proud of. There is a little bit of disconnect in the middle, between brewers and going through distribution. The tiered system just doesn’t work. I was inspired to work directly with the brewers and kind of force the distributors to get the beers we need to have.

Amber: Will you go again?

Kevin (with no hesitation): Absolutely. It’s in NYC next year. I’ll probably try to go every year. I don’t know if SAVOR would change anything but if I could I would just lengthen the time period. It’s too much in too short a period of time. I thought I went in with a good plan but I didn’t. Now that I’ve been to one I’ll definitely go in with a short list. When you get an 18% stout poured, it’s only a 3 oz. pour but you’re like – I gotta sip on this thing – you know, it kills time! You want to and have to have it, but that’s a high ABV!

Amber: And if you drink it too fast, then …

Kevin: Oh yeah, at the end of the night people were dropping like flies because they were so drunk and it shouldn’t be that way. You had so much high alcohol, good beer, and everybody was manically trying to go through their list. You had to slam down your taster and move onto the next one when you really should have slowed down and enjoyed, but you had to drink fast to try everything you wanted to have.

Amber: Did they just have one session or were there multiple sessions?

Kevin: There was just one session, I mean there was one Friday night and one Saturday night but you could only buy one session.

Amber: Ah. It does seem strange to me that if there is only one session allowed that they’d smoosh it into 3.5 hours.

Kevin: Right. There were some educational salons throughout the day for brewers to educate and offer presentations but I don’t believe they were tasting during that time. It definitely wasn’t a “get in early and start drinking” type of setup at all. And when it was 11 o’clock it was done. I mean, there was no more. People just shut down. It was Philly Beer Week the week prior and you could tell a lot of the brewers were just worn out. And they had another night to go after that. so they were kind of cooked. I’ll tell you what, though, even though I couldn’t get to the oysters and raw bar, I could get to the cheese. There was an incredible spread of cheese, so I just circled back and used that as my main source of nourishment for the evening. The people who worked that table were excited about it and really knew their stuff, they spent time with every single person who was there and were able to work the crowd and it was great.

(end of interview)

What was Kevin’s final thought on SAVOR?

“It’s definitely worth going to.”

Details on SAVOR

Date and location: June 14 & 15 at the Metropolitan Pavilion and Altman Building in Manhattan, 125-135 West 18th Street. 7:30pm-11pm

Cost: $170 for Grand Tasting, $195 for Grand Tasting + Salon Package

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Details on The Fridge

Location: 534 N. Mulberry St., Lancaster, PA 17603

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The post SAVOR: Interview with Kevin Brown, co-owner of The Fridge appeared first on Tickling My Fancy.

A bouncing, weaving flood of floppy green top hats, shamrock shades, and body paint covering parts that I would have preferred to have covered on such a chilly and damp day.

I awoke early on Sunday, March 17, in my comfortable room at the Burlington Hotel. I looked at the weather half a dozen times before deciding to pull on a pair of boots over black jeans and my EMS winter coat, complete with fur-lined hood.

Thank God I opted for that hood because as our media group was shuffled off to the Dublin Writer’s Museum (which is full of fascinating artifacts from the city’s rich literary history), it started snowing. Not to make a mountain out of a molehill, I mean, it was a heavy snow but it wasn’t laying at all, but you know that deep bone-chilling damp that burrows under your skin on days like this one.

We hurried up and waited. I nibbled on scones with sides of clotted cream and rich berry jam. I ate a couple thin ginger wafers. I had a cup of coffee, despite my fear that I’d be stuck on a moving bus in the parade with nowhere to go. I figured that any dance I was doing would just be mistaken for joyous celebration in honor of St. Patrick.

When it was time, we walked to the media buses and our group split into three: the first group was in the People’s Parade, the second group was on the stationary media bus that offered prime photographic viewing of the parade, and the third group (which I chose) was in the very front of the parade pack and we were able to experience the best of both worlds. The open-air bus I was on actually winded through the parade where I was able to wave, smile, and laugh along with an excited and sometimes boisterous crowd.

My favorite part of being in the parade was interacting with all the kids. Most were happy and waving and laughing but some of them were tough little nuts to crack! I made it a personal goal to search out those who looked less than thrilled about the parade and get even just a small grin from them. It was unusual to experience an event where I was taking fewer photographs of the crowd than the crowd was taking of me!

The parade went off without a hitch. Security seemed lax compared to similar events we see here in the States. As we were on top the double decker, open-air media bus, waiting for the parade to begin, an older man weaved his way down the parade line and as he approached the bus I saw that he had a sandwich board strapped to his body. I was able to make out what it said and he was (paraphrasing here) telling Ireland that they had fallen out of favor with God for a dozen reasons. I was certain he was not supposed to be there. I watched him walk past several garda and make it the whole way to the end of the block before several garda escorted him away. That was the only security “breach” I noticed.

This apocalyptic street preacher was not part of the parade.

Once we neared the end of the parade route, we exited the bus we were on and joined the other media on the stationary bus and watched the rest of the parade pass by.

The parade itself had the expected, like the impressive Purdue marching band and stiltwalkers. It also had the unexpected. Some parts of the parade were a like watching a child’s fairytale through acid-tinted lenses. Huge neon floppy carpet creatures with gaping maws that opened and closed. A steampunk engine that briefly caught on fire in front our bus. Whirling dervishes in dayglow yellow, orange, and pink. Our soon-to-be-met alien overlords.

Weirdness. The stuff that one remembers forever. It was full of curiosity, creativity, and awe.

It was, along with meeting President Higgins, an experience of a lifetime.

A parade may never hold as much wonder for me again, now that I was in the St. Patrick’s Parade in Dublin. It’s the Motherland for the Irish Diaspora.

Disclaimer: Tourism Ireland invited me on this trip as part of the international media group. All thoughts and opinions are my own.

The post St. Patrick’s Day Parade in Dublin, Ireland appeared first on Tickling My Fancy.

Buffalo sauce isn’t anything fancy. It’s vinegary. It’s spicy. It leaves your lips tingling and your nose running. There aren’t 50 ingredients that go into making it, and although the real deal may be difficult to replicate accurately, one can get pretty darn close.

This recipe I’m sharing is a sort of mish-mash of a couple other recipes I found online. I’m going to send you to the sites with the recipes I used to give credit where credit is due. You can click through and it should open in a new tab, making going back and forth between there and here much easier. I found the pizza crust recipe on Pinterest, “Perfect homemade pizza crust – tips and tricks” by Annie’s Eats. Check out her blog for all the best knowledge on fab pizza crust.

Likewise, I used someone else’s recipe for my buffalo sauce. I never have Frank’s Red Hot Sauce in the house, which apparently is an important detail when making buffalo sauce. I do have a bottle of Crystal Extra Hot Sauce which has a similar cayenne kick without the awkward neon color of Frank’s. You know the color I’m talking about. It looks like it’s going to make your innards bleed. I found this recipe at about.com and decided to use it. Since I was using Crystal Extra Hot, I omitted the cayenne. For the amount of chicken I used I could have halved this recipe but at least now I have a small jar of buffalo sauce in the fridge for the next time I need to scorch a layer of skin off my lips. Other than that I followed the recipe and it was perfect in this meal.

You can play around with the amounts of what you put in this braid. I eyeballed the stuffing so all ingredients are approximate. Do what works for you in regards to how much heat you want and how cheesy and saucy you like.

Buffalo Chicken Braid

1/2 recipe Perfect Homemade Pizza Crust

1/2 recipe (or to taste) Buffalo Chicken Wing Sauce Recipe

2 1/2 c. shredded cooked chicken – I used leftover roast chicken

1 c. feta cheese

1 c. bleu cheese dressing of your choice

1 T. butter

Grated Parmesan cheese

Preheat the oven to 400^F.

Grease a cookie sheet and stretch the dough out into a large square (I used a square cookie sheet). If you’re using a rectangular sheet, just make sure to stretch it into a rectangle and that it reaches all the way to the corners. If it keeps bouncing back, just walk away and come back in 15 minutes and it should stretch and stay more easily.

In a mixing bowl, combine the shredded chicken with the amount of Buffalo sauce you’d like to use. For my extra hot Buffalo sauce I only added about 1/2 c., just enough to moisten the chicken. Put the chicken down the center of the rolled-out dough, starting at one end and evenly spreading it to the other end. Sprinkle the cheese over the chicken and spread the bleu cheese dressing over it all. On each side of the chicken, cut diagonal lines about 1″ apart from the outside going in. Then, just braid the dough over the top of the chicken.*

Put in the oven for 15 minutes, then brush the top with the olive oil and sprinkle with the Parmesan cheese. Put back in the oven until crusty and browned, about 5 minutes or so.

Let cool for 5-10 minutes before cutting the braid at a diagonal. This is finger food. Dip it in extra Buffalo sauce or bleu cheese dressing, if desired.

* For a nice visual tutorial on how to cut and braid the dough, go to Six Sisters’ Stuff. I would have taken more shots of the process but I didn’t know it was going to turn out as tasty as it did!

The post Buffalo Chicken Braid {recipe} appeared first on Tickling My Fancy.

Because there is a little bit of wild animal in me. Or something.

I looked at the sizing chart and was unsure what size to get but in the FAQ it said to order a size up if you’re in between sizes. I’m normally a size 7.5 and in the Black Snakeskin, a size Medium is a 6.5-7 and Large is 7.5-8.5. Now that I’ve been wearing them for over a week, I really wish I would have chosen the Medium size. These fit okay and don’t slop around but there is an awkward gap in the back, behind my heel. It just doesn’t fit like a glove like I’d expect a ballet flat to fit.

They are comfortable and I feel like I’m wearing slippers. The snakeskin design looks authentic until you’re up close and then it is evident that it’s synthetic material (polyurethane). Being synthetic, it also doesn’t breathe so well. After about an hour of wearing them, I can tell there is no air moving in and out of the material. Hot dogs! The bow is darling and dresses an already sweet shoe up just a little bit more. There are two ample-sized rubber pads for soles on each shoe. The pads are split to allow the shoe to fold up flat and fit inside the accompanying bag, convenient for carrying with you anywhere in a purse.

These shoes will be awesome for travel, both by car and by plane. I’ll take these along to any weddings I attend in the future. I will probably even buy a few more styles, because they are so affordable and adorable. I’m especially fond of the Pink Satin Folding Shoe and the Retro Collection Folding Shoe (in tan/black).

Also? Great gift idea. Mother’s Day is coming up, sons and daughter and husbands.

If you’re looking for a style of shoe similar to Tieks that is easier on the wallet, then Fit In Clouds is an excellent option for you.

Details

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Price: ranges from $19.95-$25.95

Shipping (flat rate for entire order): US-$3, Canada-$4, Europe/UK/Australia-$7

{Disclaimer: I did receive a 30% discount on my Black Snakeskin Fit In Clouds but was under no obligation to review them. All thoughts and opinions are my own.}

The post Fit In Clouds Ballet Flats {review} appeared first on Tickling My Fancy.

I try to serve some sort of vegetable with each meal. I am looking forward to joining a local CSA again this year, after taking last year “off”. If you aren’t sure whether a CSA is right for you, take a look at this post I wrote on our experience with it. If you’re on the fence, just go ahead and take the plunge – I think you’ll find it was well worth it when the season is over.

I decided to make Dorie Greenspan’s garlicky breadcrumb-coated broccoli to serve alongside the chicken fried chicken with sausage gravy and brown butter noodles. I used the recipe from her amazing cookbook “Around My French Table“, which if you enjoy collecting cookbooks and making new recipes, should live on your bookshelf at home. Every recipe I’ve made has been simple and delicious and her anecdotal observations are cheery and charming.

The recipe I’m sharing below is adapted from the recipe for garlicky breadcrumb-coated broccoli in her cookbook and this one she has posted on Epicurious. Disregard the negative reviews for this recipe on Epicurious because it really is a tasty dish. I do recommend serving it immediately or the breadcrumbs will start getting mushy instead of being crisp. Even reheated it still tasted good, it just lost its textural interest.

Garlicky Breadcrumb-Coated Broccoli (adapted from Epicurious)

2 lbs. broccoli with stalks trimmed and removed, and cut into florets (you could probably use frozen florets)

4 T. butter

4 garlic cloves, minced

1/2 c. panko breadcrumbs

The zest of 1 lemon

2 T. fresh parsley, minced

Steam the broccoli for 10 minutes, until bright green and tender. Drain the broccoli and pat dry, then season to taste with salt and pepper.

In a large skillet, add the butter and heat on medium-low. Once melted, add the garlic and cook until fragrant, a couple minutes. Add breadcrumbs to the garlic and season to taste with salt and pepper. Mix in the lemon zest and parsley.

Add the broccoli to the garlic-breadcrumb mixture and toss well until evenly coated.

Serve.

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