Bacardi Reserva Limitada

Bacardi, makers of rum enjoyed by purists and college students alike for nearly 150 years, recently introduced the Reserva Limitada, first released in 2003, to the United States. Before now, it was only available in Puerto Rico and a few neighboring islands. On this evening, we sampled the Reserva Limitada as well as the standard Superior, and a few cocktails made with the Superior, while listening to an informative talk on the nature of Bacardi products and the history of the brand at the Flatiron Lounge. The Limitada consists of a blend of rums aged in charred oak barrels for [...]

Pies & Thighs

I walked by Madison Square Mark’t a few weeks before it was set to close, and decided that since I hadn’t been able to eat the chicken biscuit at Pies & Thighs last time, and had really loved biscuit by itself, I should get a chicken biscuit.  First, though, a sweet tea.    In all its piping hot glory.  A biscuit is pulled open and slathered, I mean bathed, I mean covered in huge slabs of honey butter, then a thin fried chicken breast cutlet is slipped in with some hot sauce.  Do you see what I see? Honey butter running [...]

Telluride Resorts Event at Saveur

Recently Yvo was invited to an event celebrating Telluride Resorts hosted by Ski Magazine at the Saveur test kitchen. (Ski and Saveur are sister magazines.) Lucky for me, Yvo was able to bring me along. The executive chef of the Telluride Ski & Golf Resort, Stephen A. Roth, was there with his team preparing a bunch of tasty hors d’oeuvres. All of the dishes used ingredients showing off local Telluride cuisine. There were also a couple of different wines on offer that were paired with each of the items, but I didn’t write down the details of the different wines [...]

Hing Won

I recently returned to Hing Won for lunch with a friend, and found myself ordering the soy milk even though I was only so-so on it last time…a neon-yellow container of egg drop soup, which was piping hot and remained such for the entire meal.  I am still sick, thus the addition of soup; it was what I expected and nothing more, very much in line with what takeout places serve.  They probably thought I was weird for ordering it but whatever.  My dad made an excellent egg drop soup that I have tried hard to replicate and occasionally have [...]

Pumpkin Oat Squares

With Halloween and Thanksgiving upon us, I thought I’d do something pumpkin-related.  I know everyone does pumpkin pie but I want people to feel like they’re eating something that’s good for them.  Though a buttery, flaky crust is my preference, it’s clearly not the most heart-healthy aspect to a pumpkin pie. Not that the filling is healthy with all the sugar in it, but it does contain lots of vitamin A and a moderate amount of calcium and fiber.  That’s good, right? I don’t know about you, but when I think of health, I think of oatmeal and grains.  I [...]

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