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Visiting Tequila Mexico, Part 1
Travel writer, Albert Hayashi, recently toured Tequila, Mexico, where the blue agave plants grow to make the alcohol we all know as tequila. We bring you his travel journal in three parts over the next three weeks.
Part 1 - A Journey into the Past
Walking around the small town of Tequila, Mexico, one finds a strong sense of the past and history. Founded in 1530 by the conquistador Cristobal de Onate, the small town (pueblo) of Tequila rests below the base of a volcano amongst the blue agave landscape. From these beautiful large blue green colored plants exploding out of the rich volcanic soil, Tequila and its relative Mezcal are made. This is a story of my journey into the past where I discovered certain things in life are never meant to change.
After arriving in Guadalajara, I began my journey into the historic Mexican past. I first noticed these famous “blue agave” plants at the Camino Real Hotel. Spread throughout the central courtyard and grassy knoll were dozens of shining aluminum agave plants. The reflection of the afternoon sun on each of these plants complemented the more tropical feel of the area. After a quick breakfast, I boarded a van which would take me to Tequila nirvana. Along with many others “gringos” I met along the trip, I did not realize there was a town called “Tequila” where this spirit was grown and made. As we approached the Tequila regional area, I could see the color around me change into a soft blue green color. I found myself in the middle of thousands of blue agave. Although often mistaken for being a cactus plant, the blue agave plant is actually a member of the lily family. By Mexican law, Tequila can me only made from blue agave and be grown in specific designated geographical areas found in and around the Jalisco state in Mexico.
The agave, also known as muguey (“muh-gay”) grows for 8-10 years depending on the type of agave. During these years, the plants are pruned carefully redirecting the rich juicy pulp into the central stalk area. Using a sharp bladed machete, the jimadors shape the growing agave into an escobeta (little bear) or arbolito (little trees) shape. Agave plants reproduce two ways: through vegetative propogation where buds develop into shoots that take a separate root or the agave plants develop a quiote (bud) that sprouts as a tall stem from the heart of the agave. The appearance of the quiote is a sign that the agave plant has reached maturity. If the plant is harvested too soon, the center of the agave plant will contain little sugar and sap, too late, too much. When the agave are ready for harvesting, the jimadors will slash off the agave leaves using a sharp bladed hoe called a “coa” separating them from the main agave stalk. What remains is the “pina” (because what remains of the agave plant is a cross-thatched giant shaped looking “pineapple”). The blue agave must be harvested and brought to the horneros (ovens) within 24 hours.
Continue reading - Part 2: The Journey Continues
August 29, 2006 in Food & Wine Country Travel, Spirits | Permalink | Comments (0)
Six Hours at Ferran Adria's el Bulli
Recently, Chocolate and Zucchini's Clothilde was fortunate enough to secure a reservation at el Bulli, and we read through her dining experience with envy. Here in the US, it's quite difficult to imagine a dinner that could last over six hours through three "acts", 35 total dishes, and five bottles of wine, so we go along for the ride as she recounts Ferran Adria's unconventional tasting menu extravaganza. Her account also includes photographs of each dish.
Reservations are filled for the May - September 2006 el Bulli season, and reservation requests for 2007 will begin to be taken in mid-October via email.
Related:
Pre-order El Bulli's 2003-2004 Cookbook from eCookbooks, which will be shipped in September 2006.
August 25, 2006 in Restaurant News | Permalink | Comments (0)
The Dark Side of Fast Food
Fast Food Nation
August 23, 2006 in Food News | Permalink | Comments (0)
Eating on 22 Karat Gold Plates
The guys at NotNeutral introduce a limited edition gilt plate collection of reintrepreted patterns that recall floral and doily designs. Each design is limited to 250 plates made with 22k gold on porcelain.
Designers' Gilt Limited Edition Plates | $76 each at NotNeutral
August 21, 2006 in Tabletop Design | Permalink | Comments (0)
Dessert Only Dining
See the inspiration behind NY's ChikaLicious - a dessert only restaurant
Last month, we wrote about the growing trend of Dessert Only restaurants, and here's a short video about NY's ChikaLicious with owner, Don Tillman. Even though the video is promotional, it's a great way to learn more about the inspiration behind the restaurant, hear diners talk about their experiences, and get a peek at their bestselling dessert, the Fromage Blanc Island "Cheese Cake".
link: ChikaLicious
August 18, 2006 in Desserts & Other Sweets, New Food Trends | Permalink | Comments (0)
Lightweight Blender Hits the Market
The Tribest Personal Blender PB-200 is a new lightweight blender on the market that has the Daily Olive seal of approval., mainly because of the lightweight style and the ease of use for the lazy individual. It is perfect for these hot days, cutting the cost of going out and spending money on Smoothies at the local juice bar. The lightweight base of the machine never has to be cleaned, as it comes with two 16oz single serving cups, and one 8oz single serving cup.
The bottom line here is that the Personal Blender works faster than a traditional blender, minus the mess and clean up. With a high powered 200-watt motor that easily blends ice and frozen fruits, it also works well with making sauces, salsa, sorbets, soups and baby food. Just add the ingredients into one of the Personal Blender’s cups, screw on the stainless steel blade attachment, turn it over and set it into the base.
Personal Blender TB200 | $80
August 17, 2006 in Kitchen Gadgets | Permalink | Comments (0)
Tree of Life Serving Plate by Michael Aram
Set Michael Aram's Tree of Life platter on your tabletop at your next party, and your guests will know they're in for a special night.
Tree of Life Serving Plate | $115 at Michael Aram online
August 8, 2006 in A Food & Wine Gift Guide, Parties & Entertaining | Permalink | Comments (0)
New "Bon Appetit Cookbook" Pre-sales Soaring
Pre-orders for upcoming Bon Appetit Cookbook is best ever!
Our contact at eCookbooks reports that pre-orders for the new Bon Appetit Cookbook have set a new record for most copies sold before its release. Due to ship on August 12th, seems like The Bon Appetit Cookbook has set the early pace for the hottest cookbook for the holiday season. Yeah, I know, it's not even Labor Day yet, but pre-sales have already beaten last year's holiday bestseller, The Silver Spoon.
Our review will be coming soon, and all I know about the book is that it's over 800 pages filled with 1,200 of the most-loved recipes from the magazine 50 year history. Author, Barbara Fairchild says,
"You can always tell a Bon Appétit? recipe: It's a sophisticated twist on a beloved classic, and it's easy to make...our goal is to give you the cumulative expertise of Bon Appétit, with more than 1,200 recipes that will be delicious, first time out."
Pre-order The Bon Appetit Cookbook for shipping on August 12th from eCookbooks at 40% off for $20.97. Or purchase the cookbook and a one year subscription to Bon Appetit, you'll qualify for eCookbook's free shipping minimum.
August 7, 2006 in A Food & Wine Gift Guide, Cookbooks | Permalink | Comments (0)
Have Tea with a Noguchi Twist
Sculptor and artist, Isamu Noguchi, designed a tea cup in 1952 that was never put into production until 2002, when the line was "re-issued". Available in two saucer designs, one as a stand and a larger version (shown above) to hold as a handle.
Noguchi Tea Cup Set | $55 - 65 per set at Velocity Art and Design
August 4, 2006 in A Food & Wine Gift Guide, Parties & Entertaining | Permalink | Comments (0)
Sampler-size Starters are the Focus of Mustards Grill Cindy Pawlcyn's New Cookbook
Visitors to Napa Valley have either been to or heard of Mustards Grill, the long standing Napa Valley restaurant started by Cindy Pawlcyn over 20 years ago. Big Small Plates is her new book featuring over 150 recipes of Pawlcyn's sampler-size starter dishes. eCookbooks writes:
Cindy Pawlcyn, of Mustards Grill fame and the author of the acclaimed Mustards Grill Napa Valley Cookbook does it again. Big Small Plates is here, and what a joy it is. Customers of Mustards Grill have long been making meals of the sampler-size starters, the premise of this book. Here are generously scaled recipes with less fuss and more flavor than traditional appetizers. And, to whet your whistle, the recipe for Grilled "Street" Corn appears below. Also in this week, James Oseland's Cradle of Flavor. Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. Oseland is the executive editor of Saveur, and his book is infused with not only the recipes of the region, but with a writing style that joyously invites you to celebrate the food, the region, and the people.
Get Big Small Plates at eCookbooks for $21.00 (40% off).
Also available is Pawlcyn's Mustards Grill: Napa Vally Cookbook awarded the James Beard's Best American Cookbook in 2002.
August 2, 2006 in A Food & Wine Gift Guide, Chef Books, Cookbooks | Permalink | Comments (0)
Conversation Starting Drink Coasters
At a loss for words at a cocktail party? Bob's Your Uncle helps with their disposable coasters printed with irrevelant wine-tasting quotes. With quotes like " Plummy With Strong Thrusting Overtones", you're sure to find something to talk about with your fellow partiers.
Bob's Your Uncle Wine-Tasting Disposable Coasters | $8 at Greener Grass Design
August 1, 2006 in All Things Wine, Parties & Entertaining | Permalink | Comments (0)
