Food, Wine, Good (and Evil) Spirits

"I think the increased number of 1920s themed parties caused the current economic crisis. There I said it." - Alexis Brodey

old-fashioned.jpgI love old timey things. I even love the term old timey. Whenever I hear it, everything turns into sepia tone and rag time music starts playing. Then my iPhone rings and I realize I need to update my blog and twitter. I'm happy I wasn't born in the 30's but I enjoy many things about it. Mainly the influx of bars that seem to embrace that old timey feel. Did Mad Men have something to do with this? Probably. I'll be the first to admit prior to watching Don Draper I never had an Old Fashioned. I now love Old Fashioneds. I even make a really good Old Fashioned.

Since I'm not the biggest drinker,  I never really want to visit a random Hollywood bar and order a gin and tonic that tastes generic. I tend to stick to very specific bars that do very specific things. Let’s say I want a tropical drink. Easy, I go to Tiki Ti in Los Feliz. The bar’s been open since 1961 and challenged Trader Vics for the best tiki bar ever (and won). Currently I’m really into bourbon. This led me to the great bar SeVen Grand on 7th and Grand downtown.

SeVen Grand is a mix between an old timey bar, a hunting lodge, a gentleman's club and a place where stockbrokers hang out after ruining peoples lives. They have over a hundred types of whiskey and really great bartenders. My favorite bartender is a guy who I refer to as "Last of the Mohicans" because he has an indie mohawk.

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wine-tasting.jpgThe more wines you try, the more you'll develop your palate-it's that simple.  And how you try them makes all the difference.  I know when you see wine tasters doing a lot of curious slurping it seems like a highly mysterious activity...but it's not.  Swirl, sniff and spit, that's all it is.  So why do we swirl?  What are we looking for exactly?  What is acidity?  Tannin?

The first step in wine tasting is to fill your glass until it's about a third full.  Take a good look at it.  Tilt it slightly against a white background or hold it up to the daylight to see the range of colors from the center to the rim.  Older red wines start to fade at the rim with a browny, tawny color.  Red wines from hotter climates and gutsier red grape varieties have the deepest colors.

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petersons.jpgA dear friend, Valerie Peterson, has published her second book and just in time for the holidays. Her first book, Cookie Craft Christmas, extolled the virtues of cookies and gave detailed directions on the care and baking of the most imaginative cookies I've ever seen.

Now she has turned her sights on holiday drinks. She has written a funny, nostalgic handbook of holiday drinks called Peterson's Holiday Helper: Festive Pick-Me-Ups, Calm-Me-Downs, and Handy Hints to Keep You in Good Spirits. Each drink has specific instructions with photographs that recall a more settled time.

I recommend her book to anyone who wants to discover a new favorite drink or as a stocking-stuffer gift for the holidays. Peterson's Holiday Helper is a keeper.

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jones2.jpgWhat could be better than to customize the label on your soda? Well, yeah, world peace, but in the meantime, Jones Soda, which my daughter Lena turned me on to, has done that. Right from the beginning.  In fact, they’ve gotten awards for their unique packaging and constantly changing labels, which are generated and submitted by their customers. Their attitude is clearly expressed by other product lines such as their energy drink: WhoopAss.  This season you can give the gift of Holiday Collectors Packs.  Be “thankful” Thanksgiving is over. They had Turkey and Gravy Flavor.  Look out Bernie Botts. 

 

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lemon-straws.jpgEven though I take all those silly self portraits of me doing absolutely nothing and blog about trips to pretty places I am not much of the relaxing type of guy. I’m actually quite the opposite and find myself nervous or antsy when I’m sitting still. The thought of midday naps freak me out and stopping to sit down for tea or coffee in the afternoon is a luxury I rarely allow myself. Even if I had the time I’d still feel like I was missing something or that something terrible would happen because I wasn’t working working working working working.

Yea, I have issues. I know this. But I’m trying to grow and slow down just a little bit.

When I got home the other day after I was greeted by Adam clanking away in the kitchen. He had the urge to bake and it’s an urge I completely encourage. Who doesn’t like fresh baked anything the second they walk in the door? But I had a chunk of editing to do and had to submit some images to the magazine I was working for that day before running to Fed Ex to send out a package.

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