Cuisine:

New England Rum – Sea Hagg Distillery

So you’ve decided to open your own Granite State micro-distillery, specializing in rum, and now you want to come up with something truly unique that reflects the character of central/northern New England. Hmmm … a potato rum just seems wrong at so many levels. A cheddar rum would only make Vermonters happy. How about a… Read More

Dean Johnson

Good Eats – 1981 Ramen Bar

There is a new Japanese restaurant in downtown Lowell, but don’t expect to see kimono-wearing servers or chop-happy chefs flinging shrimp bits onto their hats. 1981 Ramen Bar specializes in ramen soups that feature Chinese-style wheat noodles served in a meat-, fish- or miso-based broth and often flavored with a variety of toppings and ingredients…. Read More

Digital Manager

Crafty Brews

The Renaissance of Craft Beers in the Merrimack Valley. Craft beers have consistently held a respectable segment of the market share, but currently they are experiencing a renaissance of proportions unseen since the mid-90s “microbrewery boom.”  According to Paul Gatza, director of the Boulder, Colo.-based Brewers Association, the number of U.S. breweries has shot up… Read More

David Iverson
Chablis, France

Wine Notes – Chablis

Learning to enjoy fine wine is a journey, and everyone begins at a different place. Mine began when I was 18 (that was the legal drinking age at the time). I recall bellying up to the bar and ordering a Chablis. The bartender promptly grabbed the big silver gun, pushed the “c” button and poured… Read More

Steven Goddu
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