Carnivale entry complete with bullhorns on the chandelier
Heading towards the bar
Carnivale party lights
Invited recently to experience Carnivale, we walked into the large venue at 702 W. Fulton St. in Chicago’s trendy and bustling West Loop. Immediately colorful lights inspired our vision and energetic Latin-fusion music warmed up our party parts. We got the definite feeling we were going to have a good time – and the goal of their staff members seems to be just that: do everything they can to make sure a good time is what you have.
What’s a party without music and live entertainment? At Carnivale scantily clad acrobatic artists perform at strategic locations around the dining area, including a long-blonde-haired mermaid waving her tail while suspended in a net above the tables and painted hard-body entertainers executing feats of skill or gyrating to the music.
The food and wine and cocktails are carefully curated. Our knowledgeable server, Jorge, who is also the restaurant’s sommelier, offered expert guidance in choosing dishes from the dinner menu and beverages that perfectly complemented them.
Carnivale seafood for two
Carnivale scrumptious ceviche trio
Oyster platter from the new raw bar
A new addition to Carnivale’s offerings is its extensive raw bar. Jorge recommended the raw-bar-for-two ($50) – a delightful collection of seafood goodies including poached shrimp, crab claw and half-lobster tail – cooked just right and served with several interesting sauce options in addition to fresh lemon. This dish – possibly one of the best values on the menu – was served dramatically in what looked like a professional toolbox that you open from the middle, the long way, to stepped sides. Nestled in the ice on the bottom were three dishes of Carnivale’s delicious and unique ceviches – generous for two to split. Hard to decide which we liked the best: shrimp, blue crab, or mixto (shrimp, calamari, octopus and a delicious combination of slightly exotic touches like preserved lemon, sweet potato, cilantro and more).
Talk about a party dessert!
What was left of the Chocolate Dome dessert – worth every calorie!
They’ve even got cotton candy drinks!
After such a generous starter, it made sense to split Jorge’s next recommendations: the dry-aged prime ribeye ($49) and Hook’s cheddar potato gratin. Meat was nicely grilled and flavorful, though somewhat chewy, with a succulent wine reduction on the side. The potato gratin made a nice pairing. Good thing to split those, because the dessert Jorge suggested was irresistable – the Chocolate Dome ($9), made with white and dark chocolate mousse, strawberry sorbet and fresh strawberries. It was so visually appealing and so incredibly mouth-watering, most of it was gone before the photo got taken.
Since you can’t eat everything on the menu, when you visit Carnivale be sure to look around at other tables. See if you can spot a cotton candy dessert (complete with housemade caramel corn) or even one of their signature cotton candy cocktails. It’s just one more way to liven the party up. And don’t forget their Latin-inspired fusion brunch on weekends. And by the way, they have lots of space for private events – a great place for companies to put on a party or for you to put one on for friends and loved ones.
Whether you’re in the mood to party, or you want to get into the mood, Carnivale clearly stands ready to turn on party mode at all hours every day of the week. Contact them here for reservations or to find out more.
You walked into Revel Fulton Market and the aromas were overwhelmingly delicious. The lighting: subtle and kinda sexy. The chefs: infectiously enthusiastic. The wine and drinks flowed freely. And the big stars of the night were the chef-love-inspired dishes.
Vol. 39 cocktail
Roasted baby carrots
Farro risotto
Ironic as it may be to have a food-oriented fundraiser for underserved children, it makes perfect sense in a way. Allproceeds from the event support the educational efforts of Common Threads to teach kids better nutrition. Attendees paid either VIP or general admission ticket prices to enjoy samples of food from some of Chicago’s finest – even Michelin starred – restaurants.
Common Threads event raises funds and awareness
Barbequed eggs from III Forks
Carrot noodles from Bad Hunter
How lucky can a donor goer get? Glazed duck breast from Acadia. Succulent, crispy-kale-topped Farro Risotto with the best-tasting and least fatty pork belly ever from The Florentine. From Troquet River North, astonishingly flavorful roasted tiny carrots – not those wooden-tasting “baby” carrots from the grocery store – sprinkled with crunchy hazelnut-and-herb granola and nestled in a little pouf of Greek yogurt. A delightful spicy pork wonton with crispy toppings from Travelle. And some kick-a** barbecued deviled eggs from III Forks. Num! And the goodies went on and on. Visit here for a complete list of participating restaurants – and 32 good reasons for you to come to the next one!
Congratulations to Common Threads for bringing together so many fine Chicago restaurants to support their wonderful cause – helping kids and families learn to eat more healthfully.
Japan loves that so many people in the U.S. have become fans of their cuisine. Representatives from Japan and several U.S. Japanese experts agreed to participate in a panel discussion about Japanese cuisine and saké, held at the Japan Information Center this week. Steve Dolinsky of ABC 7 hosted the discussion as part of kickoff week for Chicago Gourmet.
Chilled sake bottles. AND the cans of sake sold in vending machines everywhere in Tokyo
In addition to the panel, several companies presented various iterations of their trademark sakés for tasting. Unlike traditional wines, saké – known as rice wine – is brewed like beer. Aromas, just as with grape-based wines, range from floral to fruity and everywhere in between. Flavors depend on the precise combination of rice, water, koji and yeast, and vary according to profile, some even made of only rice and water. Varieties also change according to how much of the rice hull is polished away before fermenting.
Panelists agreed that the sophistication of saké has grown in tandem with the curiosity of U.S. consumers. The drink has come a very long way since 30 years ago when, if you ordered saké with your dinner, in most Asian restaurants you’d get a stoneware cruet of something – room temp or heated – that was barely drinkable. Now saké breweries produce dozens of subtly different saké wines.
Kombu – dried kelp used in making dashi broth
Panelists talked about Japanese cuisine, too, tossing around terms like dashi – a broth made of steeped bonito fish flakes and kombu – a staple of Japanese cooking. They passed around pieces of kombu (dried kelp) so that attendees could feel and smell it. Everyone agreed Asian cooking is healthy, and raising consumption is simply a matter of continuing to educate consumers about saké and Japanese cooking.
Saké comes in multiple categories (list below), and premium sakés should always be served chilled to preserve their aromas:
Diaginjo and Ginjo – pair well with light foods and hors d’oeuvres.
Honjozo and Junmai – pair with a wide variety of foods, from sashimi to beef.
Bold types of saké – pair with heavier, gamier foods like cheese and beef. Bold types may include some Kimoto, Yamahai, Nama (unpasteurized) Genshu and Koshu (aged saké).
NIgori (cloudy) saké and sparkling saké
Shohei Shimokawa sampling sake
Saké is made in hundreds of different breweries. Then like traditional wines, an importer/distributor team must agree to represent the products in the U.S. Importers include some prestigious wine importing firms like Kobrand Wine & Spirits, Terlato Wines International, and many more. Two importers present were Vine Connections – their rep Jonathan Edwards says those Bushido cans of saké (photo at top) will be in Binny’s by next week – and Tenzing Wine and Spirits, the only table present that offered samples of an unpasteurized version. Saké Boys from Kyushu was pouring samples of their premium saké (photo). Tip: their website includes brief, helpful explanations about the brewing process.
For your next meal of Asian food, talk to an expert in saké so you can experiment with pairing. How about saké and steak, Chicago?
Known for its late-night drinks and menu that make it a popular haven for late-hour denizens of Division Avenue, the recently opened Bourbon on Division restaurant and bar offers a small collection of creative interpretations of Southern-influenced dishes for dinner from 5pm onward, a selection of hand-craft cocktails (many bourbon-based) and a respectable rotating list of bourbons available as either 1.5 or 2-ounce pours ranging in price from $7 to $27. The food menu varies, too, depending on what’s available.
The late-night menu features lots of stomach-filling items – cheese curds, “sloppy” fries with white cheddar Mornay sauce and pork belly, smoked wings (delicious), fried shrimp and fries, chicken barbecue in white sauce with pickles on a brioche bun $11. The burger comes loaded with Dijon, mayo, cheddar, red onion and house pickles. $8. Beef it up with an extra patty for another $4. The bar’s open until 4am and the kitchen until 2am.
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And there are plenty of compelling reasons to come in earlier, namely for delicious dishes you can’t get on the late-night menu. Let’s start with dessert for the heck of it. Pecan pie is just what you think and served with bourbon whip cream. Fruit cobbler very tasty – baked in a tiny skillet with brown sugar streusel and an ovoid of caramel ice cream on top $6 – very tasty. The mint julep Creme Brûlée comes in a huge serving with the sugar crust you expect, except with a different kind of filling – like a mint julep pudding underneath for $7. The chef said he’s still experimenting with this one. The spicy chocolate meringue pie sounded fabulous – cinnamon meringue on a spicy chocolate custard nestled in the house-made crust and served with Berry Coulis. $8. We didn’t get to try this but want to, soon.
Bourbon on Division fruit cobbler in individual skillet
Mint Julep creme brulee at Bourbon on Division
From the main menu we first tried the smoked chicken wings ($9). A generous serving of fried-but-not-breaded wings came with a sweet pepper jelly that made a wonderful sauce and with crispy black-eyed peas and garlic chips for a nice crunchy contrast. The carrot salad ($7) features a big heap of shaved smoked carrots mixed with arugula, pistachios and honey lemon vinaigrette, all generously sprinkled with pickled mustard seeds – the whole combo a serious high-nutrition/flavor winner.
Carrot salad that’ll make you love your vitamins!
Forgot to take a pic before we decimated the chicken wings
The grilled salmon trout (pinker than regular brook trout) was cooked to tender, juicy perfection – the thing was served practically smoking hot and yes, literally, the juices were running from the fish onto the plate – and the roasted spaghetti squash that came with it was succulent and sweet, just browned enough from the roasting. We took a chance on this dish, because neither one of us had had a positive experience with spaghetti squash in the past, but this version was a definite 5-star, as was the entire dish. Absolutely worth the $18 price.
Grilled trout with spaghetti squash – 5- star!
Chicken and dumplings reimagined at Bourbon on Division
My companion had the chicken and dumplings ($16) which consisted of juicy beer-braised chicken, herbed dumplings frosted with a white cheddar Mornay sauce, pea puree and shaved vegetables. She was particularly pleased that the dish contained dark meat, her favorite. $16.
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Love the spherical cube in the Black Rob cocktail
Cocktails are made with care and flare. A few to consider: Methuen’s Bargain ($14, gin based from Ireland), the Black Rob (Scotch based – we loved the hand-made spherical ice cube!), the Sippin’ on Gin and Cider ($12), and the Midnight Campfire (bourbon combined with DiSaronno and other goodies $13). Unique combinations of flavors worth trying. Big list of bourbons, not surprising given the restaurant name, and a nicely curated list of higher quality wines. Prices for wine by the glass range from $8 to $16, so you can choose from a good variety. The restaurant also offers brunch on Saturdays and Sundays from 11 to 5pm.
Our server, Gigi, is well on her way to becoming a full-fledged wine sommelier as well as a whisk(e)y sommelier. She gave us lots of good information and guidance on the menu and the drinks. We were there at 5pm on a Thursday, just as the place opened and were lucky to have her full attention. Eclectic music selections – from bluegrass to country rap and country hard rock – made a lively background. Don’t expect Beethoven here, but do expect good food and interesting drinks.
Sometimes you just have to taste to believe how unique and delicious a new wine can be. We received a few recently for review and were delighted to experience the distinctive features of each – a red and a white from Italy and a red from France.
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Marina Cvetic Merlot
A beautiful red from Masciarelli called Marina Cvetic Merlot IGT Terre Aquilane, is made with Merlot grapes grown in the Chalky soils of Ancarano, Abruzzo, Italy. Aged 12 months in barriques, and 24 months in the bottle, the bouquet is full, intense and complex. Flavors are fruity, flowery, and spicy – particularly, ripe red berries, blackberries, dry flowers, violets, and vanilla. Serve this luscious creamy red with lamb, barbecued meats, game, and rich cheeses. SRP ~$24.
Chateau Greysac Cru Medoc Bourgeois
Château Greysac, Medoc Cru Bourgeois 2011 comes from the Medoc hamlet of Begadan, located north of St. Estephe. Originally built in the 1700s, the property first belonged to the late Baron Francois de Ginsburg. Today, the chateau’s characteristic style is one of great aromatic finesse combined with precise sumptuous fruit flavors that develop in elegance and complexity over time. A rich blend of 65% Merlot, 32% Cabernet Sauvignon, and 3% Petit Verdot, this wine is aged 12 months in oak with stirring on the lees for three months. A deep ruby garnet color with red berry flavors and subtle notes of spice and bell peppers. Serve with any meat, poultry, wild mushrooms or strong cheeses. SRP ~$24.
Pomino Bianco
Frescobaldi Pomino Bianco 2016 DOC. Made with Chardonnay and Pinot Bianco grapes blended with small amounts of other complementary varieties from Tuscany, this white wine has a unique flavor and a delightful freshness. Matured four months in stainless steel and one month in the bottle, it has a straw-yellow clear color and a flowery nose – frangipani and jasmine aromas mixed with fruity notes of apricot and quince. In the glass, notice exotic scents of tropical fruit and fresh cardamom. The flavor is lively, with a balanced structure and persistent finish with a slight aftertaste of ripe raspberries. An easy-drinking white that’s delicious as an aperitif or with vegetarian antipasti or large fish such as salmon. A very good value at SRP~$13.
Thrillist is the group from New York that’s spreading its tongue-in-cheek attitude via daily email letters full of articles. They came to Chicago a couple of years ago, and now they’ve decided to start giving parties and inviting local restaurants to participate. They did the first one recent here, and they did a great job. Some of Chicago’s finest restaurants participated (Joe’s Seafood, Chicago Q, Wildfire, etc.).
Tip: Just because there’s a long line doesn’t mean that place has better food. It’s just as likely that the staffers aren’t handling their jobs as efficiently as other stands.
Joe’s Seafood’s scrumptpious grilled giant shrimp
The factory where it was held had a dynamite skylight
A good time was had by all!
One of the fun things about this event was the central area where people could play games – like giant-size Jango sticks, beanbag toss, etc. Great idea to have something to do besides drink and eat. Makes it feel even more like a party.
And the facility – an old factory in West Loop – was very cool. Besides the dynamite skylight, the bathrooms were the bomb! Go, Thrillist. We look forward to your next event.
You know how sometimes when you walk in a place – air-conditioned and comfortable-like – on a hot day, you feel so grateful you decide to set a spell. That’s how it feels to walk into Jake Melnick’s Corner Tap, 41 E. Superior. Don’t let the address fool you. It’s a quick and easy walk from Michigan Ave., sitting nearly katty-corner to The Peninsula Hotel.
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Helpful classifications on Jake’s beer menu
The lighting is a mixture of behind-the-bar, overhead (subtle) and twinkle lights; the effect is warm and cozy – even the tiny lights lining the panels of the dark wood ceiling are a warm orange-y shade. The music is upbeat, and the mood is laid-back party. With a big selection of beers, craft and otherwise, plus a selected list of decent wines and a full bar, you can get anything you want to slake your thirst and/or complement your food. Remember, the keynotes here are ‘barbeque’ and ‘fried.’
Jake’s Street fries accompaniments – practically a full meal
Jake’s signature Street Fries are amazing. Served with half a dozen condiments, from creamy, rich cheese sauce, sriracha and jalapeños to pulled pork, delicious chunky guacamole and chopped cilantro, they’re skin-on, just-crispy-enough French fries. You can get them with everything dumped on top or with everything on the side so you can customize your taste experience. The cilantro and guac combo is excellent – even sans fries. Dip some fries in the cheese sauce and top with fresh chopped jalapeño – scrumptious.
The pickles tend to slide out of the breading, but the flavor is great
The deep-fried pickles are cut in long, thin whole-pickle slices rather than chips or spears so you get plenty of the delicious breading in every salty, savory bite – which you can further enhance by dipping in a little tub of Ranch dressing. The hand-cut BBQ potato chips are crunchy and gently-BBQ-seasoned. Topped with a sprinkle of blue cheese and chopped scallions and served with a light blue cheese dressing, these were the only items that didn’t quite live up to expectations.
Jake’s French fries – skin-on and crispy
Order the pulled pork sliders, served with a huge pile of French fries, so you can have the chance to try all three of Jake’s signature sauces – Carolina (vinegar-based), Georgia (mustardy and delicious) and traditional BBQ flavors – one on each of three mini egg buns full of sweet, juicy pulled pork that’s smoked right on the premises. They smoke all their meats here – brisket, chicken, ribs and more.
Jake Melnick’s has been servin’ up good BBQ in Chicago for 15 years now. Even as I write I’m still dipping fries in the cheese sauce and scarfing up the rest of the jalapeños. Great place to hang with a group of friends or bring the family. With a choice of so many signature sauces for almost everything, ketchup on the fries seems like overkill – but at Jake’s, you make the call.
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Monthly specials at Jake Melnick’s
And don’t forget the wings, burgers and sides – and the monthly specials. August specials are: 1) Jake’s jumbo crispy Charred Orange Bourbon Maple chicken wings served with rosemary Ranch dressing $13.95, 2) Burger al Pastor (pork marinated with red choke paste, fresh herbs & citrus, grilled and topped with roasted Serrano aioli, grilled pineapple, onions & shredded lettuce, served with fries) $15.95, 3) Mac Daddy Mac n Cheese Pizza Mac (crispy pizza dough with house-made pizza sauce, Jake’s creamy Mac, cheddar cheese, local Makowski hot link & green onion) $11.95; and 4) Jake the Ripper Makowski hot link wrapped in bacon, served on a sausage roll & topped with grilled onions, fresh pico de gallo & chipotle-lime cream) $12.95.
Be advised, come hungry and leave your diet behind. And if you want a little more nutrition, they’ve got salads. And brick oven pizzas.
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And, oh, yeah. sweet potato fries.
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Bulletin…this just in. In case you have room for dessert – or that’s really what you want anyway – they’ve got some kick-a** items in that category, too:
Fried Oreos. The classic cookie, pancake battered and fried, then served over vanilla ice cream and drizzled with chocolate sauce. – $6.95
Warm Apple Pie Skillet. Fresh-baked old-fashioned apple pie with vanilla ice cream. – $6.95
Chocolate Chip Cookie Skillet Sundae – a giant warm chocolate chip cookie with vanilla ice cream, warm fudge and whipped cream. – $6.95
NEW! Jake’s Carnival Fries:house-made funnel cake strings tossed in powdered sugar, topped with vanilla ice cream, strawberries and caramel sauce with whipped cream and sprinkles. $7.95
Don’t drive or walk too fast down the 3600 block of Lawrence Ave. or you may miss the opportunity to enjoy some exceptional food in an unlikely location in Albany Park. T&B Grill, 3658 W. Lawrence, is a delight – but shouldn’t be a surprise since it’s getting nearly 5-star overall ratings on Facebook and Yelp.
The T&B mini-burger with shrimp, chorizo and more w/crisp-coated sweet potato fries
T&B steak taco (l) and shrimp taco (r) in housemade cilantro-jalapeno tortillas
Rich pretzel bun on the T&B Classic mini-burger
Ambrosio Mancines, Chef/Proprietor, brings his passion for good food together with his experiences in the culinary world and his desire to be of service to hungry and discerning customers. All of this comes out in the form of a unique menu that features very tasty tacos, burgers, fries, appetizers, and desserts. Who would think: Tiramisu on the menu with shrimp tacos? Who would imagine a bison burger with truffle fries and a chocolate soufflé for dessert ? How about tortillas handmade with cilantro and jalapeño? Think house-made ketchup with a touch of chipotle, and sweet potato fries with a crisp-crunchy touch of sugar on the outside. Nearly everything here is made from scratch and obviously with tons of love. And the mixing of the cuisines is intentional – Bon Appetit looks for just such originality in its “best new restaurant” category. We believe T&B belongs there this year!
T&B The Spice mini-burger w/truffle fries
Ambrosio Mancines, Chef/Proprietor
T&B black bean veggie mini-burger w/Parmesan-cilantro fries
Value for your dollar is exceptional at T&B. The menu offers mini burgers – variously topped with anything from bacon or cheese to caramelized onions and/or a small fried egg – that can be had with fries for a mere $5. The colorful and flavorful tacos – generously filled with duck, shrimp, steak, grilled veggies and so on – are on the menu at $3.50. This kind of pricing is hard to beat anywhere in Chicago – except maybe at an occasional happy hour – and it’s even more amazing when you realize the food is of such high quality.
We tried several of the burger types and loved them, except for the black bean burger which seemed to have too much flour in the mix. Otherwise, all versions were very good, cooked to order, and served on delicious buns. In fact we, who are normally in the habit of taking half the bun off our burgers, didn’t want to do it here. Just too good.
T&B’s delciious tiramisu
Ambrosio with manager Omar Contreros
T&B beignets with berry sauce
While you eat and drink – BYOB whatever you like, or even choose to mix with any of several house-made cocktail mixes – enjoy the unique and original artwork adorning the walls. In fact, Ambrosio recently engaged a local artist, Manuel “MATR” Macias, to paint a giant mural on the outside wall of the restaurant on the Lawndale Ave. side. Coming soon, it will make it nice calling card for vehicle and pedestrian traffic coming from the west side.
The French fries are hand cut, skin-on and cooked with just enough crispiness on the edges. The variety of choices – four appetizers, seven types of burgers, seven types of tacos, four types of french fries and four different desserts plus seasonal ice cream – gives you a sense that you can have something new every visit. Visit here for more information on T&B Grill and LOTS of gorgeous professional photos of the food.
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And make no mistake. You will want to come back. This place is worth the trip, even if you don’t live in the area. We were impressed with the value and love that it’s also BYOB. Congratulations, Ambrosio and manager Omar Contreros. Great job. Have already put the word out to friends and neighbors. We can’t wait to come back.
Celebrate Charlie Trotter Days – Today through Sunday Aug. 20, 2017. Dine in one of these restaurants in Chicago – and others across the country. When you enjoy one of their Trotter-inspired dishes, portions of the proceeds on each item will benefit @TrotterProject, an effort to inspire and encourage young chefs.
Deja Dorns (left) won aTrotter Project internship at mfk Restaurant
What a perfect excuse to indulge yourself and family or friends at one of these excellent establishments. It’s always nice to know that when you’re spending money, you’re also helping young folks who are reaching for the stars.
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The food and beverage manufacturing industry is forever innovating. And like any other industry, some ideas work and some fizzle. Below are seven new products that you’ll want to know about. Even if you never imbibe in or consume them, you’ll have some fun bits to talk about at cocktail parties.
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1. Stubbs Barbeque seasonings. We have seldom found bottled versions of barbecue sauce that spoke to us. They either lacked spice or simply had no finesse. Perhaps too much high fructose corn syrup. Or too much or not enough of something else. Having recently dined at the BBQ Supply’s monthly Friday night wine dinner and been so impressed with the barbecue sauce that we wanted to drink it from the plate, we weren’t sure what to expect when we received review samples of a Texas barbecue sauce in a bottle.
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Stubbs makes BBQ sauces, marinades, rubs and more
Happily, surprise and delight is what we felt upon tasting it. Stubbs Legendary Barbeque Sauce is the brand, and we don’t blame them for calling it legendary. Born and made in Austin, Texas, this line of seasonings and sauces delivers serious flavor created with authentic ingredients and processes. The Stubbs Original BBQ Sauce is the bomb – tangy tomato, vinegar, molasses and black pepper brewed up together to make one mouth-watering baste or dip for almost any meat or poultry. The Stubbs rubs make fantastic pre-grill treatments. And we also loved putting a little pile on a plate and dipping individual bites of our already-grilled pork loin in it. And check out the marinades (mixes and bottled versions) and the hot pepper sauce line, including Spicy Texas Peach and Dr. Pepper flavors!
Stubbs’ Original bottled is the the first bottled barbeque sauce that makes us want to apply it often and drink the leftovers off the plate. Available in Chicago at Hy-Vee, Jewel-Osco, Kroger, Meijer, Roundy’s, Schnuck’s, Spartan Nash, Super Target, SuperValu, Walmart and Whole Foods.
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Rogue’s cold brew IPA
2. Beer and coffee together? Sounds weird but intriguing. Well, Rogue’s Cold Brew IPA, just such an Oregon roasted, brewed and blended combo, is now available nationwide in 12oz cans, 22oz bottles and on draft. Footage on the creation of Cold Brew IPA can be found here. Cold Brew IPA can be found near you with Rogue’s Beer Finder. For more information about the Revolution, visit rogue.com.
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Master of Mixes frozen pina colada – one of many
3.Mixology Pro by Master of Mixes. And wouldn’t you love to be able to make your own professional-quality cocktails without having to buy dozens of exotic ingredients and bottles of special liqueurs and mixers? This company has a full line of pre-mixed mixers that each require you only to add spirits and ice. We love the idea of this one: Loaded Bloody Mary Mix. It gives your Bloody Mary drink a kick with horseradish, cracked black pepper and diced jalapenos, all brightened with the garden flavors of cucumber, celery and citrus. Mmmm. Don’t you want one right now? Turn it into a Bull Shot by adding tequila instead of vodka. Or a Queen Mary by using gin and garnishing with salt and cucumbers. Seems like the stuff ought to taste pretty delicious all on its own, too. Check them all out at Mixology Pro by Master of Mixes.
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Riondo Prosecco split
4. And while we’re talking about libations, consider Riondo’s Prosecco Spago Nero (meaning ‘black string’ from the closures still sometimes used). This lovely Frizzante – semi-sparkling – wine is great for barbeques and picnics this late summer/early fall. Everyone loves a sparkling wine, and part of the beauty of Prosecco is that it has a lower alcohol content than traditional bubblies. Friends and family can indulge without worrying about consuming too much, especially on those hot, humid dog days. Riondo’s Prosecco is slightly dry yet fruity flavor with aromas of Golden Delicious apples, pears and acacia blossoms, and a crisp, clean finish.
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A perfect brunch drink on its own, or use it to mix up a slightly fizzy cocktail like the Aperitivo Spritz. Just fill a wine glass with ice. Add 2oz Riondo Prosecco, 1¼ oz. Italian bitter orange aperitif liqueur, and a splash of soda water. Stir and garnish with orange wedge. Serve anytime you want an Italian flair to your party or your meal. And here’s one to brighten your brunch: Mimosa Slushy. Make by mixing in a baking pan 1 cup orange juice, 2 oz. triple sec , and 2 cups Riondo Prosecco. Freeze for at least six hours. Scrape frozen mixture into flaky crystals with a fork. Fill wine glass with slushy. Garnish with mint leaves, and top with additional Prosecco. Clink glasses and say, “Saluti!” so everyone can feel like they’re relaxing on a piazza in Rome.
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Slammers snacks by Go Gourmet
5. Slammers by Go Gourmet. Blends are all the rage these days (for sure in our kitchen), and Go Gourmet is coming up with some pretty tasty combinations. Serious nutrition with good flavor and no added sugars, packed in a squeezable, disposable pouch. Their new AMPED line is the latest addition to Slammers Superfood Snacks. My 10-year-old granddaughter says these are A-OK. One blend is made of organic strawberries, organic sweet cherries, chia, apple and purple carrots. What an easy way to get 480 mg of omega 3s into your grandkids. But don’t stop there. If you like smoothies, these make great additions because of both flavor and nutrition.
BTW, the caps on Slammers are recycleable, but they haven’t yet been able to develop the technology to make the pouches so. Good to know they’re working on it, though.
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Beetology makes fabulous cocktails & great smoothies
6. Beetology by Kayco is a line of beet juice-cum-other-stuff refrigerated drinks. Calories: 100 to an 8.45oz bottle, which seems a little high, but the sugars are all-natural from the juices. And think of the incredible nutrition you’re imbibing. Each bottle is at least 1/3 pure beet juice.
Plus, all five varieties are 100% non-GMO, U.S.D.A. Certified Organic, and Certified Fair Trade. The 100% juice blends contain no preservatives, additives, artificial colors, or flavors. They are also non-soy, non-dairy, and certified kosher. Plus, none of the juices are from concentrates – just natural juice. What more could anyone ask for?
Flavor, of course. And these deliver – yummalicious on their own and, wow, do they make some knockout cocktails and mocktails. Consider Beetology’s Beets + Berry flavor. Splash in some vodka or some Jumbie Coconut Splash rum (num!), or skip the alcohol and fizz it with ginger ale or soda water. Check out all the Beetology flavors. Serve with lots of ice and you’ll have your guests guessing all night as to what’s in their delicious drinks.
Oh, and try this: pour a few ounces of your favorite Beetology flavor over ice and top up with item #4 in this list – Riondo Prosecco. Luscious brunch cocktail. And a few ounces of one of their combos can really intensify the flavor and sweetness and up the nutrition of a morning smoothie. These juices are a new regular in our fridge.
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#StarbucksRefreshers coconut water and juice combos
