A peek into my behind-the-scenes private tour of San Francisco’s Anchor Brewing Company.
Continue Reading: Food Field Trip: Anchor Brewing →
Food Field Trips
Food Field Trip: Ventura Limoncello
by Aida Mollenkamp — Share
If it were possible to bottle Southern California, I imagine it would taste quite like the limoncello from Ventura Limoncello. It’s cheery as a canary’s coat, bright as sunshine, and tastes so purely of lemon that it might as well be lemon curd in alcohol form.
You’ve likely come across limoncello – on a trip to your local trattoria or even to the motherland – but chances are it’s been crappy. Limoncello is too often harsh, overly sweet, or just poor quality, like Lysol in liqueur form. If you’re like me, then you’ve probably even taken to making your own limoncello, because, let’s be honest, it’s really not that hard.
Continue Reading: Food Field Trip: Ventura Limoncello →
Food Field Trip: Madre Chocolate
by Aida Mollenkamp — Share
It was like eating my way through history with each bite revealing something new about the origins of cacao. I was tasting the creations of Hawaii-based Madre Chocolate, whose goal, in their words, is to serve up “an edible history of chocolate.”
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Food Field Trip: Volcano Island Honey
by Aida Mollenkamp — Share
It was if the skies were weeping there was so much rain falling and yet, not even 24 hours prior, I had been crossing fields of lava rock in heat so dry I could’ve baked flatbread.
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It Takes a Microvillage to Raise a Beer
by Aida Mollenkamp — Share
It’s impossible to talk craft beer without quickly mentioning Oregon. So when I headed to Portland for this year’s IACP conference, I hopped around the Hood River region discussing and, of course, sipping beer. Here are the highlights:
Touring with the Tofu Ambassadors
by Aida Mollenkamp — Share
I know, I know, you think I’ve become a roadie for a vegetarian band. Fear not as I didn’t, but I did visit with the folks over at Hodo Soy Beanery. They’re self-professed tofu ambassadors as they want to breathe new life into tofu by making it minimally processed, eco-conscious, and delicious. Have you ever made your own tofu? It’s easy yet it’s not. I mean the process is a cinch, but achieving really awesome texture and flavor, well, that’s a challenge.
