gadaboutfood.com

Navigation Menu

Beer of Champions: Meet HefeWheaties

Beer of Champions: Meet HefeWheaties

Posted by on Aug 14, 2015 in Drink | 0 comments

Remember eating a bowl of Wheaties every morning before school? Seriously, it’s the “Breakfast of Champions,” and would get me through my hunger pains until the lunch bell rang. Now, Wheaties-owner General Mills has teamed up with Fulton brewery in Minneapolis to release a new beer, the HefeWheaties. My childhood in a beer, could it be true? The HefeWheaties is a Hefeweizen, and according to General Mills, this style is “typically brewed with over 50 percent malted wheat, making it a natural fit for Wheaties.” Although Wheaties is not actually in the beer, there is wheat, and that’s the connection that allowed both brands to collaboration. The HefeWheaties will include malted wheat, malted barley and hops from Germany, the U.S. and Australia. HefeWheaties will only be sold in Minnesota’s Twin Cities market for a limited time. Why? According to Ryan Petz, president and co-founder of Fulton brewery, both the brewery and General Mills are Minneapolis companies, and all raw ingredients for the beer and cereal ultimately start from the same city. Beginning August 26, HefeWheaties will be available in the Twin Cities market in a 16oz. tallboy can. 4-packs will be sold at limited retailers in the area, and HefeWheaties will not be available for shipment or purchase outside of Minnesota. If you’re in the area, we suggest you pick up a few cans! Post originally from...

Read More

TerraVita Sixth Annual Food & Drink Festival: Tickets on Sale Now

TerraVita Sixth Annual Food & Drink Festival: Tickets on Sale Now

Posted by on Jul 23, 2015 in Drink, Eat | 0 comments

TerraVita Sixth Annual Food & Drink Festival is committed to spreading the gospel of sustainable food and drink. The festival includes working with award-winning chefs, authors, producers and farmers. Tickets are now on sale for all festival events, October 8-10, 2015.    This year, TerraVita expands upon its signature education series – the Sustainable Classroom – by kicking off the festival weekend with a featured discussion honoring those who use their culinary influence and capital to do good in our community. Industry luminaries, from across the region will connect us with their stories and causes, first independently, then together on a panel. Half of the proceeds from this event will be divided among the charities and causes highlighted by the speakers. “TerraVita is about sharing this passion for sustainable food and drink, but it’s also about developing and supporting community. This event offers the perfect opportunity to connect with each of our speakers in a very personal way and highlight the causes that are near and dear to each of them,” explained founder Colleen Minton. The event will kick off the festival weekend on Thursday at 3 pm with cocktails and light snacks. Tickets are $45. Following this premier panel, TerraVita celebrates North Carolina’s rich culinary scene with a family-style dinner, THE CAROLINA TABLE: East Meets West. Chef Steven Greene of Herons in The Umstead Hotel and Spa in Cary, NC, Chef Sean Fowler of Mandolin in Raleigh, NC, Chef Jim Noble of Noble’s Restaurant in Charlotte, and Pastry Chefs Krystle Swenson of Standard Foods and Andrew Ullom of AC Restaurants – both in Raleigh – are just a few of the chefs who will collaborate, shining a light on artisanal producers throughout the state. Local food artisans whose cheeses, meats, artisan breads, brews and spirits are highlighted in each dish will dine among guests. The dinner will be held at Top of the Hill’s Great Room, and the cost per ticket is $100.  Following dinner, revelers will join Border Springs’ Craig Rogers for his wildly popular “LAMBS & CLAMS” event. Rappahannock Oysters, alongside celebrated chefs, brewers and spirit producers, will join Rogers and his cowboy cauldron for light,...

Read More

Once Upon a Cocktail: Rhett Butler Recipe

Once Upon a Cocktail: Rhett Butler Recipe

Posted by on Apr 20, 2015 in Drink | 0 comments

“Once Upon a Cocktail” is a guest blog series by Lindsay Milligan featuring delicious cocktail recipes inspired by favorite literary characters. Enjoy! Since the last two recipes featured heroines, I thought I’d let the guys have the spotlight today. One of my favorite books of all time is Gone With The Wind and everyone knows that Rhett Butler makes the story. Without him, Scarlett would have no one to challenge her and we’d be left to make do with whiny, slow-witted Ashley as our hero (no offence intended to you Ashley fans out there, if there are any…). This drink uses ingredients found right here in the Carolinas and the finished product, spicy, strong, and Southern, will knock you right off your feet and carry you up the stairs!    Rhett Butler: Gone With The Wind by Margaret Mitchell Ingredients1 part bourbon2 parts Blenheim’s Ginger Ale (if you don’t know, Blenheim’s is a soda made in South Carolina and has a very strong spicy ginger flavor with no sweetness to it whatsoever. If you’re feeling extra manly and Rhett-like, you can use Blenheim’s Extra Hot which will light you on fire. Be warned.)Fresh mint DirectionsMuddle the mint in the bottom of a rocks glass. Add ice, bourbon, and Blenheim’s. Stir to...

Read More

Once Upon a Cocktail: Lizzie Bennett Recipe

Once Upon a Cocktail: Lizzie Bennett Recipe

Posted by on Apr 6, 2015 in Drink | 0 comments

“Once Upon a Cocktail” is a guest blog series by Lindsay Milligan featuring delicious cocktail recipes inspired by favorite literary characters. Enjoy! It is a truth universally acknowledged that it’s a lovely Easter Sunday here in North Carolina and the flowers are in bloom!  To celebrate, I have a refreshing floral cocktail inspired by one of my favorite literary characters: Miss Elizabeth Bennett.      Lizzie is feminine without being sugary sweet; a proper English lady, but with a touch of bitterness that lends reality to her character.  That blend of sweet and bitter is what makes this cocktail one of my favorites.  The brown color of the tea means this drink may not be handsome enough to tempt you, but if you don’t let prejudice get in your way, you’ll find it as amiable and sophisticated as any flashy, colorful cocktail.   Any good gin will work for this recipe, but I prefer to use Cardinal for its strong floral flavor.  It’s made here in North Carolina by graduates from my alma mater, Appalachian State University (Go Mountaineers!).  I try to use locally grown or produced ingredients whenever I can, so if there’s a distillery near your home, I encourage you to try it out and support a small business in your area! Lizzie Bennett: Pride and Prejudice by Jane Austen Ingredients  1 part gin 2 parts cold Earl Grey tea A dash of lavender simple syrup (it can be easily made by boiling lavender buds with your sugar and water or simply by adding a few drops of lavender oil to the already made plain syrup) Directions  Mix ingredients in a shaker with ice.  Strain into a martini glass and garnish with a lavender sprig....

Read More

Once Upon A Cocktail: Holly Golightly Recipe

Once Upon A Cocktail: Holly Golightly Recipe

Posted by on Mar 23, 2015 in Drink | 1 comment

Once upon a time, there lived a young woman, banker by profession. Her heart lay far beyond the world of vaults, mortgages and ATMs; she loved to travel, eat, drink, and explore the world. The simple pleasures of home held a special place in her heart too, so between trips, she satisfied her wanderlust in other ways. She roamed the halls of Pemberly, spied treasure islands from the decks of the H.M.S. Hispaniola, and even fell through a rabbit hole into a most unusual tea party. Soon, the young woman’s love of reading spilled over into one of her other hobbies: mixology. A few of her friends suggested she write down her recipes for literary cocktails and one in particular (thanks, Kristen!) agreed to sponsor her as a guest on her blog from time to time. Our young heroine, Lindsay Milligan by name, in conjunction with Gadabout Food, hope you enjoy the literary libations by Once Upon A Cocktail! Holly Golightly: Breakfast at Tiffany’s by Truman Capote To kick off the Once Upon A Cocktail series, we’ll begin with a good way to start the day: a lovely brunch cocktail! Like Holly herself, this drink is bubbly, light, and has a taste of the finer things in life. It’s quite simple, which some may scoff at, but who says you need hard to find ingredients and lots of complicated steps to mix a good drink? This is supposed to be fun! Ingredients 1/3 cup Champagne or another sparkling wine (I like mine on the dry side, but you pick your favorite) 1/3 cup Lemonade (homemade is preferable, but I don’t stick my nose up at Country Time) 4 drops of a Blue Curaçao (to make it Tiffany blue, of course!) Directions Mix the ingredients in a champagne flute and enjoy! If you like a lighter cocktail, use more lemonade. Like it drier? More champagne. A blueberry makes a nice garnish...

Read More

New York Honey Whiskey by Catskill Provisions

New York Honey Whiskey by Catskill Provisions

Posted by on Nov 19, 2014 in Drink | 0 comments

From media professional to beekeeper, Claire Marin made her life sweeter with homegrown honey. While working a hectic career in the media business, Claire Marin began beekeeping as a hobby in 2003. She enjoyed beekeeping because it took her mind off of her busy schedule and allowed her to discover a new passion. With multiple beehives and a love for the hobby, Claire reevaluated her life and quit her job in 2010 to create Catskill Provisions, a premier artisan food company. Catskill Provisions produces local products ranging from ketchup to chocolate honey truffles. Claire manages over 300 beehives in Delaware, Sullivan and Madison counties, as well as one hive in Manhattan. The honey from the beehives is used in all of her products, which are 100% raw and local. In 2013, Catskill Provisions bottled its first batch of New York Honey Whiskey, distilled at Finger Lakes Distilling on Seneca Lake. The whiskey is made from 80% rye grow by local New York farmers and 20% malted barley. The malted barley is aged for two and a half years in new American oak charred barrels, which gives the whiskey a complex and spicy flavor. Once the whiskey is aged, it is placed into a vat and infused with Claire’s honey, harvested from beehives in late summer and early fall. This honey is darker in color with more intense flavors and high sucrose, which is perfect when infused in whiskey. New York Honey Whiskey is available at many New York City restaurants. Upland (345 Park Ave S.) uses Catskill Provisions in the “Late Summer Honey” cocktail. Along with the whiskey, the cocktail includes Laird’s Apple Brandy and Demerara sugar, served with a large ice cube and an orange twist. With just the right amount of sweetness, this cocktail will warm you after just one sip. If you want to try the whiskey in cocktails yourself, you can also purchase a bottle online. *NOTE: Blog is re-posted from The Mason...

Read More