Cocktails and Solace at The Ravens Club in Ann Arbor

Cocktails and Solace at The Ravens Club in Ann Arbor

It was a last minute trip home, the kind you don’t want to make, the kind you take because someone’s health is failing and visits must be made. Everything from my pre-departure routine to those long hours in a metal tube with wings felt more dismal than usual. I had a cocktail on each flight, sleeping when I could, eschewing my iPod and trashy magazines. The subsequent gathering of my immediate family upon my arrival into Detroit weighed heavy with concern, a weekend schedule of meals and responsibilities and meetings with health care providers. Our family’s modus operandi to laugh and carry on conflicting with the uncomfortable stomach-gnawing of impending loss.

April 15, 2014 | By
Quick Spin: Chef Adam Higgs of Portland’s Acadia

Quick Spin: Chef Adam Higgs of Portland’s Acadia

I arrived in this weird Pacific Northwest city back in the early 2000s, settling into a house in Portland’s then-undesirable Northeast neighborhood. I remember being pretty dismayed with the food options in the area, venturing out one night, determined to find a great restaurant nearby. Thankfully, I stumbled upon a dimly lit corner spot on Fremont Avenue, where the menu at Acadia pulled me in, full of seafood and Cajun spices, and I stayed for both dinner and dessert.

March 19, 2014 | By
Dining & Drinking: 48 Hours in… the Airport!

Dining & Drinking: 48 Hours in… the Airport!

Jumping off the success of our inaugural “48 Hours In…Miami” post, we’ve got jetsetting funny man Jason Kessler listing off his favorite airport bites across the nation, whether you’re running to your connection or killing time on a layover.

March 5, 2014 | By
Chefs Steven McHugh and Michael Gulotta on Cured, MOPHO, and life in the kitchen with Chef John Besh

Chefs Steven McHugh and Michael Gulotta on Cured, MOPHO, and life in the kitchen with Chef John Besh

The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.

February 26, 2014 | By
Dining & Drinking: 48 Hours in… Miami

Dining & Drinking: 48 Hours in… Miami

Food and gossip columnist Lesley Abravanel kicks off our new food & travel series, “48 Hours In…”, with her top dining and drinking picks in sunny Miami, Florida. With a handful of favorites, both the glamorous Martini Bar at the Raleigh – with food from our favorite Miami chef, Michael Schwartz – and the kitchy Alabama Jack’s make the cut.

February 12, 2014 | By
Quick Spin: Chef Greg Grohowski of Maui’s Hyatt Regency Resort and Spa

Quick Spin: Chef Greg Grohowski of Maui’s Hyatt Regency Resort and Spa

Chef Greg Grohowski has his hands full managing the high volume kitchens of the Hyatt Regency Maui Resort and Spa. The Midwest native began as many chefs do, on the line through high school and college, cooking with family and friends along the way, apprenticing at the Tippecanoe Restaurant within the historic Studebaker Mansion in South Bend, Indiana before joining Paragon Restaurants.

January 22, 2014 | By
Newsbits: Cheerios Goes GMO-Free (sorta); Portlandia’s Gilt Club Quietly Closes

Newsbits: Cheerios Goes GMO-Free (sorta); Portlandia’s Gilt Club Quietly Closes

There’s been much discussion since Cheerios manufacturer General Mills announced last week that they’ve been making GMO-free versions of the well-known cereal over the past few months, and expect customers to spot the adjusted product shortly on their store shelves. The company is confident about their decision, of course, with spokesman Mike Siemienas commenting, “We believe consumers will embrace it.”

January 6, 2014 | By
Rock and Roll and Rene Redzepi: A Work in Progress

Rock and Roll and Rene Redzepi: A Work in Progress

Books that cook have really evolved over the last few years. A few – like David Chang’s tale in the Momofuku cookbook of fighting anger and shingles – plunge even deeper into the cooking/storytelling vein, revealing the heart of the kitchen where memoir and measuring cup collide.

René Redzepi: A Work In Progress is teetering on that fine line as well. The Copenhagen chef’s latest release, a raw glimpse into a leader and chef, part cookbook, part year-in-the-life tale of its star player and his role within the greater team.

December 18, 2013 | By
Santa, Snoqualmie, and the regal Salish Lodge – A Traveler’s Wish

Santa, Snoqualmie, and the regal Salish Lodge – A Traveler’s Wish

Dear Santa,

You never visit me anymore.

I remember back in the day where, after a Christmas Eve of cheerful congregants and church service, I would carefully place cookies or tortilla chips or a munchie du jour by the living room fireplace, head to bed, and awaken to a tree (always real) surrounded by presents. Sure, I’d count them every year, making sure that my brother and I had the same number of gifts, but overall, I think I’ve always been appreciative of your work.

December 4, 2013 | By
Quick Spin: Bartender Jordan Felix of the Multnomah Whiskey Library

Quick Spin: Bartender Jordan Felix of the Multnomah Whiskey Library

The Multnomah Whisk{e}y Library, the long awaited cocktail destination from Alan Davis of Produce Row Cafe, is everything you’ve heard it to be. The selection of over 1500 pours from around the world, handpicked by resident whisk(e)y expert, Tommy Klus, is breathtaking, lining a full wall six shelves high. A rolling ladder is used to access it all, bottles of every color and size flooded with a warm yellow light that draws your attention despite the beauty and detail of the entire room. Every gathering around a table is punctuated with plush and leather seating, couches and chairs, tall custom drink trays awaiting your next choice off the extensive menu.

November 20, 2013 | By
That Week Portland Cocktail Week Came To Town

That Week Portland Cocktail Week Came To Town

Oh, those bartenders, those “mixologists”, the ones we write about, the ones we admire from the other side of the bar. They gather regularly, you know. It’s not all tips and ten-hour shifts. Sometimes in New Orleans, sometimes in Kansas City, sometimes in New York. One shining week a year in the heart of Stumptown. There are tattoos and laybacks, branded swag and local spirits.

Tally ho, drink lubbers. The 2013 Portland Cocktail Week report lies ahead.

All camaraderie and brainstorms. Drink testing and note taking. Nearly four hundred or so of the best mixers, from across the country, around the world, stagger in from red-eyes, ready to see their friends and seize their free days.

November 12, 2013 | By
Virtually Venture Through Vienna with “My Perfect Day in Vienna” [SPONSORED]

Virtually Venture Through Vienna with “My Perfect Day in Vienna” [SPONSORED]

Thinking about taking a trip to Vienna, but having trouble deciding just where you want your tour to take you? The crafty folks at Vienna Tourism have recently launched a new campaign featuring six different paths to take while venturing through the Austrian city – with a twist! Interaction!

Pick a journey and watch as one of your six virtual hosts – ‘hip and trendy’ Erdem, street artist Mrs Isa, magazine editor Julian, sophisticate Jean-Paul, musician Violetta, or Pilar, a visiting student from Spain – shows you his or her idea of a perfect day in Vienna.

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October 23, 2013 | By