Sovi Wines Debuts Non-Alcoholic Sparkling Rosé

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March 16, 2021

Sovi Wines Debuts Non-Alcoholic Sparkling Rosé

Sovi Wine Co., a Sommelier-owned non-alcoholic wine company, launched today the first product in their wine collection – a fresh and authentic non-alcoholic rosé. Crafted with premium, sustainably grown grapes from California vineyards, Sovi Rosé is bubbly yet dry with aromas of pink grapefruit, cherry, and watermelon. Sovi Sparkling Rosé is now available for purchase online with shipment directly to your door.

“As wine lovers ourselves, we founded Sovi with a passionate, yet rebellious spirit to finally offer consumers a refreshing, non-alcoholic wine without compromising flavor or experience,” says Julia Littauer, Co-Founder of Sovi and former Sommelier. “Sovi is perfect for people who have a heart for wine and a craving for inclusion.”

From harvest to bottling, Sovi partners with winemakers using traditional methods, achieving the flavor, texture and balance you would expect from a traditional glass of wine. Sovi then uses a state-of-the-art technology to remove the alcohol from their wines, while preserving those delicate aromas and flavors that make each varietal unique. The process of crafting Sovi’s premium, non-alcoholic wine embodies all the history, the tradition, the ritual of making a classic bottle of infamous California wine, but without the alcohol.

Non-Alcoholic Sovi Sparkling Rose — Sovi Sparkling Rose

As the ‘Sober Curious’ movement grows, consumers are actively seeking alternatives to alcohol that don’t compromise on taste or experience. Sovi empowers those refraining from drinking alcohol with a choice, a tasty choice.

“Our goal at Sovi is to grow an authentic non-alcoholic wine segment, establishing it as a core part of America’s drinking culture,” says Alex Littauer, Co-Founder of Sovi. “So whether you are the DD, the marathon runner, the early riser, the parent-afraid-of-a-hangover, or the water-between-wines friend, grab a glass and enjoy.”

Sovi is sparkling dealcoholized wine from sustainably grown Tempranillo grapes in California. Sovi does not need any unnecessary sugars or added flavors, making each serving only 25 calories. Consumers can purchase a Sovi Sparkling Rosé 4-pack of 8oz cans for $24.00 to be delivered directly to their door.

To learn more and to order Sovi today, please visit.com drinksovi.com and follow Sovi on Instagram at @drinksovi.com

Food Drink Magazine Issue 8 March 2021

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admin

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March 15, 2021

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Food Drink Magazine Issue 8 March 2021

The main subject of our March issue: Culinary Schools. This issue about of the best culinary schools worldwide to help you choose. This issue of Food Drink Magazine; possible about of the best culinary schools worldwide to help you choose.

You can reach our Digital Magazine at https://issuu.com/fooddrinkmagazine and https://www.magzter.com/US/HGH-Perfect/Food-Drink-Magazine/Food–Beverage/All-Issues.

Keedy’s Fountain Grill

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Daphne Reznik

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March 12, 2021

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When my parents moved to the Coachella Valley outside Palm Springs after many years in Los Angeles County, it opened up a whole new set of food experiences for this foodie gal. Visiting them several times a year means lots of new places I get to try. And sometimes I have those places I need to get to pretty much every trip. Keedy’s, established in 1957, falls into this category. Although ownership has been passed down over time, the tradition has been preserved.

The ambience: totally and completely nostalgic –vinyl, breakfast counter, retro décor, muted colors; it all screams an un-pretentious and vintage 1950’s vibe. A little opposite of the bright and upscale “retro” scene a little bit west in Palm Springs. It’s old school in the best possible way. (Though Palm Springs is an excellent experience- don’t get me wrong!)

The parking: Typical along Highway 111, there are service roads and parking lots behind shops and restaurants, which are often set up like a strip mall situation. You can park on the little service road, but I recommend the back lot since you can also enter Keedy’s from behind the building.

The food (why you’re reading this right?!): You’ll find a lot of typical “diner” dishes mixed with a little Southern Cal, showing off some talent with Mexican ingredients. They have quite a few things on the menu from Huevos Rancheros to Chorizo and Eggs. Which brings me to one of my favorites, the Chilaquiles. Mild (not spicy,) saucy, and heaped on the plate, this is a traditional version. If you’re a fan of this dish: tortilla chips with chicken, cheese, tomatillo, and eggs, I recommend it here.

Favorite number two: chicken and waffles. OMG. Where to start? Ridiculously tender chicken deep-fried in a tasty batter to an optimal level of crispiness. The waffles are an ideal accompaniment, soft on the inside and cooked the right amount of time to get just well-done enough on the outside. Spread the butter and drizzle on the maple syrup for an outstanding experience.

Favorite number three: chicken fried steak and eggs. The home-made gravy is creamy with just a bit of peppery punch and the chicken comes out tender, not dry like you sometimes get with this type of dish. I always get my eggs poached because I tend to use the yolk as a sauce, and this is the dish to do it with.

Breakfast is served from open to close, which is 2pm, seven days a week. But if you want a good diner lunch, Keedy’s covers that as well. You can get that fried chicken with mashed potatoes instead of waffles, a hot delicious plate of meatloaf, or even pork chops! All entrees come with fries or mashed potatoes and a soup or salad. There is always a soup of the day, but chili and bean are on their regular menu.

Want a burger? Check out the “Keedy’s fix” with mayo, relish, lettuce, tomato, and onion. In addition, they have vegetarians covered with their garden burger and there are other sandwich options beyond burgers, like you’d see on typical diner menus. And again, their lunch list also includes a nod to Mexico.

Lastly, dessert: of course they have old-fashioned malts and milkshakes. I admit- I’ve only been there for early breakfasts, and I haven’t sampled. But if you do, add to the comments- I’d like to know what you thought and what flavors are recommended!

In closing, if you find yourself near Palm Desert, early in the morning especially, and wanting breakfast that is a meal, not just a nosh, get over to Keedy’s for amazing food and a place that blasts you right back to 1957.

Keedy’s Fountain Grill


	*73-633 CA-111, Palm Desert, CA 92260*
	https://www.keedysfountaingrill.com/
	*(760) 346-6492*

Google Reviews

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Yelp Reviews

[wp-review-yelp-business-reviews id=”keedys-fountain-and-grill-palm-desert” title=”Keedy’s Fountain Grill” review_num=”3″]

Diet Trends

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Dave Winteridge

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March 10, 2021

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We often read in the press about a new type of diet being followed by such and such a person and how wonderful this new diet is and how much weight we can all lose. But what are these fad diets and do they really work?

Keto

The diet everyone seems to be talking about recently is Keto. On the surface a completely unbalanced regime of eating only proteins and fats and avoiding carbohydrates. Surely this is not healthy when considering that you are being encouraged to eat high-fat foods such as butter and cream and to avoid some vegetables and fruit because they are high in carbs. So let’s have a look.

The idea of eating foods high in fat and low in sugar is to lower the body’s blood sugar and insulin levels and encourage the metabolism to adjust so that you start burning fat rather than carbohydrate. There are some health benefits associated with ketogenic diets that include lower blood pressure, weight loss and possible help with epilepsy and brain function.

Foods that are suitable for a Keto diet include fish, particularly those high in fats such as salmon and mackerel, eggs, vegetables and unprocessed meats. High meat intake should be avoided as the diet is about fat content and not protein. The downside of a Keto diet is potential heart issues, low blood pressure, kidney stones and nutrient deficiencies. Nutritionists advise only following a Keto diet for 3 to 6 months so as to avoid any nutritional deficiencies.

Atkins Diet

On a similar tone is the Atkins Diet. Another very low carb diet and high in fats with the aim of helping weight loss. Atkins came in for a lot of criticism due to concerns over heart disease but, unlike Keto, you are meant to gradually increase your carbohydrate intake.

Back in the 1920’s New York physician William Howard Hay developed a diet which involved classifying different foods according to whether they were acidic, alkaline or neutral. The idea was not to combine eating acidic foods like meat and fish at the same time as alkaline foods such as rice and potatoes. He claimed that the body can process and digest only one type of food at a time.

The diet plan progressed and is still used today although it is now better known as food combining diet. At each meal you only eat one food group such as protein and do not have, or a very small amount of, carbohydrate and vice versa. All food groups are represented, eaten in moderation, including plenty of fruit and vegetables. However, by eating only carbs for a meal can increase your blood sugar levels which is of particular concern for diabetics.

As you realise I am not a dietician or a nutritionist but I am passionate about my food. In my opinion every long term diet should be balanced and include all food groups. That said, I appreciate that certain health disorders will dictate what people can eat and that there will always be a new fashionable “wonder” diet that will produce amazing results. Remember this, we are all different, our bodies function differently but if you want to really lose weight then portion size, quantity and snacking may be what you need to look at in the first instance!

Covid Still Affecting Restaurant Industry

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Dave Winteridge

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March 8, 2021

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Covid Still Affecting Restaurant Industry

It is almost exactly one year since we were first ordered to close our restaurant because of the Coronavirus Pandemic and it seems now that the situation is almost as bad as it ever was.

In March 2020 when the virus was first raging around the World it was completely understandable that public places were closed. We had very little information on this disease, its causes, effects and methods of transmission but we all fully expected to be back open and running normally by the summer. In fact here in France we were closed for eleven weeks before reopening in June for the summer season.

A season that was almost normal except for limited seating capacity and restaurant staff wearing face masks, but then came the “second wave”. We struggled through early autumn with increasing worries about restrictions and business levels but, inevitably, we were ordered to close our restaurants again at the end of October 2020. At this stage we do not have a date for reopening.

As with the closure last March we are permitted to offer a takeaway service but there are also a number of significant differences. This time round the population is not confined or locked down in the same way but there is a nationwide 6pm curfew being strictly enforced. It means that people are not allowed out even to collect takeaway food from a restaurant, so our business is now effectively limited to lunchtime.

However, to be fair to the French government they have supported the hospitality industry extremely well with monthly payments to business owners and a system of “chomage partiel” for employees whereby they are continuing to pay 100% of wages. But what of the future?

In England, where the Covid vaccination campaign is well advanced, it has been announced that pubs and restaurants can open their outdoor spaces from April 12th but indoor dining will have to wait until mid-May. In mainland Europe the vaccination process is not progressing quite as well and the majority of hospitality venues are still closed. Spain is one exception.

They have announced this week that bar and restaurant terraces can open from 7.30am until 5pm with limited capacity and masks to be worn except when consuming food or drink and no smoking permitted. Here in France, where my restaurant is, there is much talk about the measures that may be in place when finally we reopen.

It goes without saying that we will have to maintain at least one metre between tables, thereby limiting our capacity, and that staff and customers will have to continue wearing face coverings. There is also talk of customers having to scan a QR code with their smartphone on entering the restaurant. The code will be unique to the establishment and if there are any reported Covid cases all customers will be informed to isolate.

It is very similar to the various contract tracing apps that already exist but taken to a new level. There is also talk of customers either having to prove that they have received a vaccine or proving a negative Covid test within a certain timeframe. In my opinion this is more than a little controversial with, most likely, the restaurant owner and staff having to police the system and fines being issued for contraventions. But the way the conversation is going in Europe there will definitely be some form of digital Covid Passport introduced very soon, whether for access to public spaces or for international travel.

We have been closed now for over four months this time with virtually no hope of reopening before mid-May, meaning nearly seven months closed. The toll on the hospitality industry has been massive and even with government handouts I wonder how many will keep the doors closed for good. Time will tell, and we hope that when the time comes for firing up the kitchen again it will be for a proper reopening without the fear of further closures.

Moules Espagnol / Mussels Spanish Style

By

Dave Winteridge

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March 4, 2021

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This is one of my favourite ways of preparing and eating mussels, either as a starter or a main course with plenty of crusty fresh bread. The combination of chorizo, chilli & tomato is just perfectly Mediterranean.

Moules Espagnol

Here’s what you need for 2 of you; 1kg fresh mussels (de-bearded and scrubbed), 50g butter, half an onion chopped, piece of chorizo sausage cut into small chunks, 2-3 cloves garlic sliced, half a tin chopped tomatoes, tomato frito, glass dry white wine, fresh chillies (I like the really small, hot chillies which I grow) & double cream.

I have left some of the quantities out because this is all about taste and cooking from your heart. Once you have cooked this you can adjust the amount of chorizo, chilli or tomato to suit how you like it for the next time.

Only buy fresh mussels (most nets of mussels have a date of harvest on them – do not buy them if the date is more than 3 days ago.) To clean them, first put them into a bowl of clean cold water. On each mussel pull the “beard” which appears between the two halves of the shell, then scrape away any barnacles or other dirt on the shell and place in a clean tub. Once all the mussels are scrubbed rinse them again in clean cold water. Any broken shells or shells that do not close when handled must be thrown away.

Let’s Cook These Beauties;

1) in a large pan (large enough to hold all the mussels with room to spare so they can open) put the butter, chopped onion, chillies, chorizo and garlic and cook over a medium heat for 2 minutes.

2) add a glass of wine, turn up the heat and let the wine start to cook out.

3) add the mussels to the pan and cover the pan for 1 minute. Gently shake the pan to move everything round. The extra heat and steam will start to open the mussels.

4) add the tomatoes and a spoonful of tomato frito. Stir into the mussels, which should be open.

5) boil the sauce and add a good “whoosh” of cream. Bring the sauce back to the boil and serve.

6) do not over-cook the mussels (even if you put the sauce back on the heat to reduce it further). The whole cooking process takes only about 8 minutes. All the mussel shells should be open, any that do not open after cooking should be discarded.

7) serve with plenty of crusty bread and a spoon for that sauce!

First published on my recipe blog at; https://lemontreerecipe.blogspot.com/2013/03/moules-espagnol-mussels-spanish-style.html

Tin Goose Diner

By

Daphne Reznik

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March 2, 2021

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I live in Michigan. On a random day, we decided we would take off Friday after work and drive…somewhere. We watched the weather, which kept shifting and changing. We must have switched our route at least 5 times heading into Friday before we ended up traveling towards Ohio, specifically the Toledo area. I know it’s not a typical “vacation destination,” but it fit our needs for a couple nights away from home. And since food is always at the top of our list of “things to do on vacation,” we figured we’d easily find something we’d enjoy! And we did.

In addition to some wandering which included the Rutherford B. Hayes Presidential Library and Museum and the Toledo Zoo (both more amazing than we anticipated, and I highly recommend), there were some outstanding dining experiences.

Tin Goose Diner

Thanks to the internet we landed at Tin Goose Diner, on the property of the Erie-Ottawa International Airport. It also includes a museum filled with treasures for those that like to check out vintage aviation.

The renovated diner was originally built in the 1950’s in Elizabethtown New Jersey and ended up in Port Clinton after operating as the Sunrise Diner in Jim Thorpe, Pennsylvania. And it is truly authentic, as described on their website. If you’re looking for the atmosphere that comes with a 1950s diner, this place delivers! Red vinyl booths and chairs, tons of chrome trim, a retro ceiling and all with an amazing view of the airfield — blue sky and tall grass (at least on the day we were there!).

The menu had diner food (as you’d expect) but the one thing I had to order was Maurice’s Fried Bologna, not what you might expect in the Midwest, but one of my favorite southern sandwiches. It was thick-cut German bologna (ah-may-ZING) with, get this, sauteed onions and melty American cheese. Multiple food vices of mine in one concoction.

My significant other and travel partner ordered one of his favorites: the French Dip, topped with provolone. There was no shortage of delicious sliced prime rib on a perfect soft and crusty roll. It was served with a rich au jus to dip into and really was a French Dip achievement.

Both sandwiches came with potato chips and…you’d think we were going to have enough food, but I couldn’t resist ordering their battered onion rings. Yes battered, not breaded. My favorite way to have onion rings. Served up in a big basket, on red and white-checked paper, we just couldn’t do it all! These impeccably crispy, dreamily fried delectables were barely touched while we soaked in the vibe of the Tin Goose Diner and came with us to-go. (I may have eaten them room temperature right out of the packaging while we continued our last-minute Ohio adventure).

Every item I mentioned is recommended to try. If we get back that way, I will have a difficult time trying something different. Maybe if we get there early, I’ll go for their special Red Tail Hotcakes: red velvet hotcakes topped with whipped cream cheese. Or if it’s later, their lobster bisque (marked on the menu as a specialty item).

The parking lot is substantial, and the place is easy to find about 20 minutes northeast of I-80 where it runs north of Fremont (where the Rutherford B. Hayes property is located). If you’re visiting that part of Ohio, passing through on I-80, or just live within a few hours-drive, pop into the Tin Goose Diner and grab a red vinyl-covered stool at the counter or drop into a booth and order up!

Note:Tin Goose Diner is temporarily closed.

Information from the Tin Goose Diner website:
CLOSED Jan 4th-March 12th, 2021. *
We will hopefully reopen on the 13th.
(* Possibly longer depending on weather, Covid-19, and state mandates)

Tin Goose Diner


	*3515 East State Road Port Clinton, OH 43452*
	http://www.tingoosediner.com/
	*(419) 732 – 0236*

Google Reviews

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Yelp Reviews

[wp-review-yelp-business-reviews id=”tin-goose-diner-port-clinton” title=”Tin goose diner” review_num=”3″]

Cajun Chicken with Beer Poached Cajun Shrimp

By

Dave Winteridge

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February 26, 2021

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Cajun Chicken with Beer Poached Cajun Shrimp

One of the great things about chicken is that you can put a variety of flavours with it. Chicken and seafood is well established, particularly chicken with lobster. This spicy blackened Cajun chicken and more mellow, but slightly bitter, large prawns make this dish a wonderful taste sensation. A really easy and quick recipe.

Ingredients for 2 people;

2 skinless chicken breasts

6 large prawns, peeled & deveined with heads on

330 ml generic beer

100 g butter

cajun spices (either homemade or shop bought)

To make your own Cajun spices you will need – dried onion, dried garlic, ground coriander, paprika, cayenne pepper, ground Jamaican allspice, celery salt, ground ginger, salt & black pepper. It is almost impossible to give exact quantities of each but roughly speaking the earlier in the list then the greater the quantity you will need. Mix all the ingredients together in either a spice blender or pestle & mortar.

Dip the chicken breasts in the Cajun spices making sure they are thoroughly coated.

In a heavy bottomed skillet pan melt about 70 g of the butter until it starts to smoke. Carefully place the chicken in the pan. Cook on each side for about 2 minutes then transfer the chicken to a baking sheet and place in a preheated oven at 200C for about 10 minutes until the chicken is cooked. Don’t put the skillet pan in the oven, it is so hot that it will burn the chicken.

While the chicken is cooking let’s poach the shrimp. In a pan over medium heat melt the remaining butter with some of the Cajun spices, add the prawns and toss to cover them. Add enough beer to cover the prawns and gently bring to the boil. Let the prawns poach for 3-4 mins.

Assemble the dish and serve with potato wedges, salad, cornbread, mayonnaise or aioli.

A Night of Indian Food

By

Dave Winteridge

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February 25, 2021

0

Great curry and Indian food is an art form, which is why I don’t usually make it for my customers. The subtle blending of spices and flavours to create a unique dish takes many years to master and requires an understanding of the ingredients that really only comes with having been brought up with them.

In the UK Indian food is the most popular restaurant take away food, but here in France the French have yet to catch on, although with a growing expat community, there are now some Indian restaurants starting to appear. I recently took friends to an Indian restaurant in Perpignan, but you have to remember the French do not have a palate for much spice so when ordering you need to ask for it hot!. It creates an amused look from the proprietor.

As I said I don’t make curry for my customers but I love spending a couple of hours in the kitchen preparing some Indian dishes for my wife and me. I grew up near Birmingham, UK which is pretty much the balti and curry capital of England so I try to get the spicing as accurate as possible from taste memory after all those great baltis of my youth! The beauty of cooking Indian food at home is that it gives you the chance to cook from your heart – adjust the spicing as it suits you, throw a bit extra coriander in, who cares.

To start we had a couple of poppadoms, to liven the palate, with a yoghurt, mint & turmeric dip and an onion, coconut & coriander dip. Shop bought lime pickle and mango chutney also make great additions for poppadoms.

As a starter course we had poori with prawn chat – a fried pancake with a sauce of prawns, chickpeas, tomato and some spicing with cumin and garam massala. The pancakes are made using flour, oil, warm water and flavoured with cardamon seeds.

Roll them thin and circular then deep fry them for 45 seconds. Whilst in the fryer push the top of the pancake down with a spoon so that it creates those distinctive bubbles. For the sauce, sweat down some onion and garlic, add tomatoes, reduce and add some prawns and chickpeas. Season with cumin, garam massala and paprika.

For the main course – chicken balti, basmati rice and garlic & coriander naan. Balti actually refers to the dish that it is served in but in recent times has come to represent the flavour and spicing. A balti tends to be full of flavour without being blow your head off hot. A blend of spices including fresh ginger, turmeric, cumin and garam massala then finished with yoghurt and fresh coriander.

I normally make a paste using fresh spices and onion and also use quite a lot of tomato and fresh chillies in the sauce to add some heat. As with all Indian cookery there is a large amount of onion and garlic involved. Start by cooking down the onion and garlic making sure they are soft then add the spices and start building a sauce from there.

To make naan bread combine flour, bicarbonate of soda, baking powder, egg, yoghurt and clarified butter (ghee). Knead it like you would bread and set aside for a couple of hours. To cook the naan, oil a baking sheet, roll the naan dough out nice and thin, place on the baking sheet and then drizzle some cold water on the upper side of the naan and place in a pre-heated oven. It is also possible to pan fry the bread in ghee, but possibly slightly healthier to cook in the oven!

Things To Do with Shrimp

By

Dave Winteridge

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February 24, 2021

0

Gambas al ajillo

Gambas al ajillo is one of the best, most famous Spanish dishes. Either serve as a starter, tapa or even main course served with rice.

To make a starter portion here’s what you need; 6 large prawns (gambas). I like to use size 2, 20-30 per kilo, they are beautifully meaty. You will also need 1-2 cloves garlic (I normally make a blend of garlic & parsley known as ajo perejil), 25 g butter and 50 ml good olive oil.

1) peel and devein the prawns. To devein them, use a sharp knife and slice down the back of the peeled prawn to reveal the dark vein, and pull it out.

2) in a shallow pan put the butter, oil, sliced garlic/ajo perejil.

3) over a low – medium heat melt the butter then add the prawns and cook on each side for approx 2 minutes. Careful not to overcook them.

4) to serve them in a traditional Spanish style, serve them in a hot terracotta dish, or other hot ovenproof dish, with fresh bread to soak up the cooking juice.

Or Try French Style with Pastis (or Cognac) and Tomato

Pastis and tomato is a well known combination in France – many Frenchmen will order it as a pre-dinner drink. Pastis, indeed any aniseed flavour, is ideal with fish. The alcohol burns off leaving a hint of the aniseed flavour rather than it being too strong. As an alternative try using Cognac exactly the same way.

As above peel and devein the prawns. Sauté them in a pan over a medium heat with a good sized knob of butter, turn them over so as to cook them evenly. Before they are fully cooked we need to add the alcohol 25ml – 50ml (Pastis or Cognac) Turn up the heat, the idea is to set fire to the alcohol. Once the alcohol has burned off add the tomato purée and mix well. Serve immediately with a nice chunk of bread.

Food Drink Magazine Issue 8 March 2021

Google Reviews

Yelp Reviews

Keto

Atkins Diet

Moules Espagnol

Tin Goose Diner

Google Reviews

Yelp Reviews

Gambas al ajillo

Or Try French Style with Pastis (or Cognac) and Tomato

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