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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As usual, there are lots of delicious occasions to celebrate this week. For the more adventurous eaters, Rocky Mountain oysters will be on the menu in Wyoming. Not to worry if you aren't: You might enjoy celebrating the venerated garlic or, on the milder side, the sweet cantaloupe.
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You may know how to pour a strong margarita or how to cook up a tasty tequila-lime chicken. You may have even taken your turn at mixing some mean tequila cocktails, but how much do you really know about the zippy spirit that can make you so happy.
Well, since today happens to be National Tequila Day, we thought we'd test your tequila knowledge.
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The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.
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