Unfiltered and with a nice burn down the throat.
When it comes to food, I am not a fan of blow-your-brains-out spiciness.
But when it comes to ginger beer, well, that’s another story.
When I was invited to try a sample of Brooklyn Crafted Extra Spicy Ginger Beer, that’s exactly what my response was.
The spicier the better, when it comes to my beloved ginger.
Making a Bloody Mary at home is a breeze with SuckerPunch Gourmet mixes.
When David van Alphen launched his pickle-making business in Illinois in 2011, he wanted to give it a name that would convey the wallop of flavor he hoped to seal inside every jar.
Hence, SuckerPunch Gourmet was born.
Today, it makes not only pickles, but salsas and Bloody Mary mixes. I had a chance to try samples recently.
The Spicy Garlic Originals ($5.99 for a 24-ounce jar) is indeed the product that launched the company. Cut into thick slices, these are plenty garlicky, flavored with 15 spices including cloves and black peppercorns, and get a warm kick from arbol chiles. They are perfect tucked into a pastrami sandwich.
Raw cacao, cashews, a touch of sea salt, and cold-pressed coffee make up this Cashew Mocha.
Coffee So Good is coffee so nutty, too.
In the best of ways.
This organic cold brew coffee manages to be creamy while being vegan.
The secret is cashews.
The nuts provide the creaminess that milk or cream normally would. Each 10-ounce bottle has 160-180 calories, as well as 4 grams of protein, about 10 grams of fat, and about 9 grams of sugar from agave nectar, depending upon the flavor.
The Organic Coop, the country’s first USDA-certified fast food, joins the list of vendors this year at Levi’s Stadium.
Are you ready for the first preseason home game for the San Francisco 49ers this Saturday (against the Denver Broncos no less)?
Levi’s Stadium in Santa Clara sure is. This year, it’s added more food options. At a special media event yesterday, I had a chance to sample some of the new eats.
I also had the opportunity to tour the rooftop farm, the first of its kind in the NFL. Danielle York, wife of 49ers CEO Jed York, came up with the idea. It was such a success from the start that its original 4,000 square feet has swelled to 7,000 square feet. In the past year, the garden has provided nearly 2 tons of produce that was featured in dishes for private events crafted by stadium concessionaire Centerplate.
The greats on the wall at the BNY Melon Club West at Levi’s Stadium.
What will fans have a chance to nosh on this season?
Rossotti Ranch’s veal rib eye grilled with herbs and spices. (Photo by Carolyn Jung)
For decades, veal has been shunned by many.
For good reason, what with horror stories of calves snatched from their mothers, only to be confined in crates so minuscule they couldn’t even turn around.
But just as some farmers now have instituted more humane treatment of chickens, pigs, and full-grown cows, so too have they done so with calves.
Rossotti Ranch is a ninth-generation, family-owned ranch on the border between Marin County and Petaluma, that is committed to raising 100-percent pasture-raised goat, chicken, duck, and veal. It was established by husband-and-wife Tony and Julie Rossotti, who hail from ranching families originally from Switzerland.
Ranch Co-Owner Julie Rossotti (photo by Kristina Franziska Haas).
They recently just started selling their meats nationwide through their Rossotti Ranch Web site, where you can purchase different packages, such as the Rancher’s Box, 5 pounds of premium veal cuts, plus 2 pounds of ground or stew veal meat, a jar of seasoning, and a cookbook — all for $125. Or create your own custom box of products.