Today in San Francisco, a new bar opens — and a social experiment begins. Honor Bar will have an honor-based billing system. While the wine list suggests prices ranging from $8 to $15 per glass, how much you slide into the provided money slot is entirely up to you and your conscience.
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Recently I read an interesting article in 7x7 magazine about the pleasures of dive bars. It got me thinking about dive-bar food. You don't have to admit that you frequent dive bars, but 'fess up: What is your favorite dive bar snack?
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It's no secret that I've got pets on my mind 24/7 . . .
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On a recent adventure out into the bar scene with a friend, I had the delight of playing wing woman for the evening. And let me just say I was a success — she already has a second date lined up. But it made me realize just how much practice I have at playing that particular role in my friends' dating lives.
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One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Earlier today I had the chance to speak with Tony over the phone.
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At a guy-free night out with a girlfriend, you two have planted yourselves at the bar to enjoy a few drinks and catch up on some much-needed girl talk. As the night wears on, the crowd around you thickens and you have to cozy up to your friend to hear her.
Neither of you are drunk, and you're both minding your own business when suddenly, a very inebriated man walks by and proceeds to stick his hand down your shirt.
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Cream pies are one of my favorite types of desserts. Refreshingly cool, with a smooth filling, and pillows of whipped cream, they are absolutely delicious. This recipe takes the classic cream pie and turns it into a more portable bar.
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Recently my family and I had a dessert so delicious that my parents started acting funny: my mom insisted we eat the bars before dinner and my dad took an entire plateful for himself. What was the dessert. A simple, yet scrumptious chocolate butterscotch bar.
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For my Spring picnic, I knew apple pie had to be on the menu because it's the quintessential American dessert. The only problem is pie isn't the most picnic friendly of meals. Unlike cookies or brownies, pie just does not transport easily.
However, this recipe for apple pie bars looks picnic perfect.
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