• 01Feb

    Cocova is having this month’s is Saturday February 18, 2012 from 3:00pm to 4:00pm. It will feature over 14 different kinds of chocolate from around the world for you to explore and enjoy. This store was known as Biagio Fine Chocolate until the owner of Capital Chocolate bought the store and changed the name. They have a great variety of chocolate products (including bars, truffles, and baking products) and sample different items for free once a month. They recently went through a renovation.

    -JAY

     

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  • 26Jan

    I met with Cook’s Flavoring Company representative Walter Nicholls awhile back and we conversed about a very controversial topic: vanilla beans.  Oh, I know what you’re going to say—vanilla beans aren’t a volatile topic.  The rated-G beans are really great for crème brulee and getting creative with cupcakes, frostings or ambrosia.  Bakeries and all the sweet dishes they yield have conditioned us to believe that vanilla only works with cheesecakes and petit fours.  Well, with the help of a few brave beans, I’m going to free your mind of the stereotypical vanilla bean recipe.

    However, before I unleash the power of the vanilla bean upon you, I should inform you that the vanilla beans Mr. Nicholls from Cook’s gave to me were colossal.  They were plump and fragrant and beautiful.  Nothing like what you may come across in your grocer’s aisle, a thin stalk folded into thirds and stuffed in a jar.  Cook’s premium vanilla beans may be procured from Bayou Bakery, Cork Market, Palena Market, Black Salt Market, Butcher’s Block, Central Coffee Roasters (Sperryville, VA) and Home Farm Store (Middleburg, VA).  Their website is located here.

    For those of you who don’t know, vanilla beans are gleaned from vanilla orchids and the species originated in Mexico.  These days the primary sources of beans are the Madagascar and Tahitian varieties of the same orchids.  Each flower has to be hand pollinated, and once the pods are harvested, they must be dried and cured for around six months to fully develop the flavor.  The process of producing vanilla beans remains very labor-intensive, keeping prices on the beans high.  However, do not settle for imitation.  Once you taste the complex flavor of a real vanilla bean, nothing else will do.  Each recipe title is a clickable link, except the cocktails.  And now, onto the recipes:

    1.  Vanilla Pork Chops – I never would have guessed that vanilla and pork chops would go together so well, but they do.  If you’re a fan of pork chops or vanilla, this recipe (courtesy of the Washington Post) is a must-try.  I did not use my grill, but the broiler does just fine during the winter.

    2.  Scallops with Champagne-Vanilla Butter Sauce – I love Emeril.  His sauce is a bit of a challenge, but a little patience goes a long way.  Again, I was surprised at how well the vanilla and scallops went with each other.  I would suggest that a nice white fish fillet would do equally well in this sauce.

    3.  Salmon with Citrus Emulsion – This dish was incredibly flavorful.  Once again, the sauce takes a little more effort than usual to complete, but it is worth the few extra minutes.  I’d recommend serving this fish entrée with buttery mashed potatoes and sautéed green beans to wow your dining companions.

    4.  Vanilla Bean-Champagne Cocktail – This drink was one of Mr. Nicholls’ suggestions, and it’s impressive.  Fill each of four flutes about three-quarters of the way with champagne and add ½ ounce of your favorite vanilla liqueur per glass.  I split two vanilla beans lengthwise, and used one half in each flute as the garnish.  It’s a great cocktail to serve when you want to have an elegant evening.  One other cocktail Mr. Nicholls asked me to try was a Cuba Libre with the addition of the seeds from half a vanilla bean.  It was very good, and the kind of drink you’d want to encounter at a local bar as one of the special house drinks.

    5.  Curried Duck with Vanilla – I ended up using chicken thighs instead of duck legs for this recipe, but I was seriously impressed by how deliciously the vanilla and curry went together.  I ended up using different vegetables, but I kept the spices the same.  Though I was slightly worried about the vanilla overwhelming the dish (it smelled amazing), the taste of the vanilla ended up more subtle and complimentary to the curry.  For anyone who may be afraid to incorporate vanilla into savory entrees, try this dish first!  You’ll be very glad you did.

    -TKW

    Disclosure: From time to time, we are given free items (like vanilla beans), meals, or events.

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  • 22Jan

    Cocova (formerly known as Biagio) has brought back their  days! This month’s is Saturday January 28, 2012 from 3:30pm to 6:30pm. They will have free samples of many great chocolate products including a few surprises and:

    • Bonnat Xoconuzco  Madecasse 67% Bar
    • Madecasse 80% Bar
    • Valrhona Palmira Bar
    • Valrhona Jivar Pecan
    • Pralus Caracas Bar
    • Michel Cluizel Vila Gracinda
    • Eclat Pretzel Bar
    • Patric Dark Milk Bar
    • Patric Rio Caribe Bar
    • Askinosie White Nib Bar
    • Guittard Quevedo Bar

    Future sample days are scheduled for 3pm on February 18th, March 17th, and April 21st.

    -JAY

     

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  • 17Jan

    Product Review:  Jello No-Bake Real Cheesecake Dessert

    An occasional series in which I evaluate a grocery store product from the busy home cook’s perspective

    While strolling through the local Giant this week, this box in the baking aisle piqued my interest:

    Cheesecake is a terrific indulgence and one that my dinner guests always enjoy – at least, those without dairy allergies!  I’ve tried out a number of recipes over the past few years, including a red velvet cheesecake that was a big hit with some friends and a low-carb pumpkin cheesecake that my wife and my in-laws enjoyed tremendously over Christmas.  New York-style cheesecake is a real treat, though hard to get outside the Big Apple.  A close substitute can be found locally, though:  I recently got the chance to redeem a couple of gift certificates for free slices from The Cheesecake Factory courtesy of one of my wife’s coworkers.  It felt a little odd to slap those on the cheesecake bar and make our selections, but where else can you find that much variety in a single type of dessert?

    Of course, they’re also a somewhat finicky creation:  most cheesecakes need to be baked in a water bath in order to prevent cracking, but sometimes even that step isn’t enough to prevent yawning crevasses on the surface.  A springform pan is convenient for baking a cheesecake, but unless you take the time to seal the bottom with aluminum foil, you’re likely to get leakage from the water bath into the pan.  Alton Brown recommends using a tall cake pan to avoid that problem, but the only ones I have in the kitchen are the standard 1-inch pans used for a layer cakes.  In any case, baking a cheesecake can be quite an endeavor for the home cook to perfect, and after seeing this mix on the shelf, I wondered if it could be as easy as the box made it sound.

    The instructions for this mix are quite simple:  Begin by melting 5 tablespoons of butter and mixing with 2 tablespoons of sugar and the bagged graham cracker crumb mix.  Press the resulting mixture into a 9-inch pie pan.  Then beat the cheesecake mix with 1-½ cups of milk for 30 seconds on low until combined, then on medium speed for 3 minutes.  Pour the resulting pudding-like substance into the crust, smooth the top, and then chill for at least an hour.  The result?

    The first downside should be painfully visible:  the graham cracker crust absolutely refused to stay together when I attempted to slice and remove the dessert from the pie dish.  It stuck to the pie dish in places, which made it even more difficult, and I couldn’t get any slices out that would be restaurant quality.  My wife always forgives my plating flaws, but in this case, not even the taste could save it.

    Cooking is quite often a balance of compromises between quality and convenience.  Ask any restaurant chef – they’ll tell you about how long they can hold sauces on station, for example, until the quality completely breaks down, or how they can par-cook certain dishes to make it through the rush more quickly.  With that in mind, I was more than willing to take a chance on this dessert if it was going to be, if not pastry chef-approved, a worthy substitute to satisfy the weeknight sweet tooth.

    I don’t think I should have been surprised that it was more of a cheesecake-flavored pudding when all was said and done.  While smooth and creamy, it was definitely not as firm or rich as a real cheesecake would be.  The dessert had a strong vanilla flavor, but it also had a cloying aftertaste that overcame me after sampling my first bite.  A standard slice of cheesecake has a slight lemony tang to it as well, a flavor note that was missing here.  You’ll notice that the slices are somewhat vertically challenged, and I sincerely wonder if the recipe should be whipped more or if they’re cutting back on the filling mix in each box to keep prices down.

    That said, though, on the whole, this was a low-risk proposition.  The Cheesecake Factory nearest my home sells slices almost $8 apiece, while this mix ran less than $5 all told (though I had sugar in the pantry and didn’t add that to the total):

    Jello dessert mix:                    $2.79

    Whole milk (1.5 cups):             $0.82 (pro-rated)

    Butter (5 tbsp):                       $0.75 (pro-rated)

    I had high hopes as I left the grocery store, but unfortunately, this mix is one that I can’t recommend to you.  If you really want the taste of cheesecake, I have to suggest a trip to your local fine dining establishment or a few hours shopping and baking to make your own.  The extra effort will be worth it.

    -Guest Writer Michael (HML)

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  • 08Jan

    With the new year upon us, we all have our own resolutions; some of us want to loose a few unwanted pounds or just try a new, healthier way of eating and living. People can sometimes be  ambivalent about starting a vegetarian diet, however, the rewards can be very beneficial. Naturally, the best way to approach something new is to take small, careful steps. Here are a few delicious dishes from Morningstar Farms that I find very helpful in kick-starting a vegetarian diet, and will also begin to put you on the path to a new, healthier way of eating.

    Breakfast–as were told many times growing up–is the most important meal of the day, and this is very true. For some, however, breakfast over time can become dull–or sometimes repetitive. Here are some veggie-friendly foods that can wipe away the morning doldrums of breakfast.

    Morningstar Farms -Vegetarian Breakfast Sausage, Egg and Bacon Biscuit

    A golden, flaky buttermilk biscuit filled with egg, cheese, and veggie bacon crumbles. This is absolutely perfect for people on the run in the morning, and it only packs 270 calories! At first, it’s an awkward eat, and what I mean by awkward is that when you first take a bite, the sausage (which is also in crumbles), bacon, cheese and egg is more of a filling–think of it as an éclair of sorts for a better picture. Awkwardness aside, it is very good. The biscuit is not like your standard breakfast sandwich that you would find at a McDonalds or Burger King, but it’s definitely worth getting up early for.

    Morningstar Farms – Maple Flavored Veggie Sausage Patties

    These delicious, maple flavored patties will wake anyone up from their well-needed eight hours of sleep. It’s better to prepare the patties on a iron skillet rather than in a microwave, but using the latter won’t be detrimental in enjoying these vegetarian, maple-flavored delights. If you do decide to take the quick route and use the microwave, then the patties may appear to be bland; but worry not, again, the flavor will still be present after that first bite. They taste the exactly the same as your standard maple patties, but with less grease. You can have them with a side of eggs, toast–or both! Very healthy and only 80 calories per serving.

    Lunch is very important, it needs to be able to recharge our work-battered bodies to the fullest. Why go out and eat when you can not only bring your lunch, but make it a healthier lunch break, as well.

    Morningstar Farms – Sesame Chik’n

    Breaded veggie chicken nuggets, edamame (soybeans), sugar snap peas, carrots and diced red peppers with Asian-style noodles smothered in a sumptuous sesame sauce will kick your taste buds and get you through the rest of your workday. Avid eaters of Chinese food will definitely appreciate this quick and easy meal. I found this dish to be very delicious myself, however, it was difficult to distinguish the difference between the two. It looks, tastes and smells like the real thing (the other being made with meat, of course). With only 310 calories, your lunch break will now be a healthier one.

    Dinner, the last meal of the day; where family gather and talk about the long–and sometimes, stressful day they had. What better way to do this than over a nice, healthy vegetarian supper.

    Morningstar Farms Meal Starters – Recipe Starters

    These delicious beef-substitute crumbles are already recipe-ready and very fast and easy to cook. You can substitute these for practically any dish you want. At first glance, the crumbles may seem dull and flavorless, however, that is far from the contrary. The crumbles taste slightly different, partially due to the crumbles being made of soy, and are lighter than ground beef–with less grease, of course; but it is still enjoyable and fun to prepare. Having a spaghetti night? No problem! Or perhaps lasagna? My personal favorite thing to do is use the crumbles in Hamburger Helper.  Only a mere 80 calories per serving!

    These are just a few of the foods that Morningstar has available. They have many different dishes that you can mix-and-match to synthesize a veggie-friendly meal. Also, these dishes are an excellent way to get you started on that resolution to again, either shed a few pounds, or just try something new. Either way, it is definitely worth a try. Happy New Year!

    By Guest Writer: Antonio Washington

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  • 21Dec

    I recently wrote about saving money on groceries, and am following up with some info on a good place to do some last-minute holiday shopping, World Market. I shop at the Pentagon Row location, but there is also one in Friendship Heights.

    They currently have 50% off of Asian ceramic sets (teapot and sushi plate sets), lotion/bubble bath sets (they call it something else), and only on the December 23rd, HOLIDAY CANDY! Peppermint bark, here I come!

    Plus, join their “Explorer Club” and you can print out coupons from the site and their emails, some of which can be combined. Yesterday I combined a 10% off coupon with a $10 off of $30 coupon, and some of my items were already 50% off. They have a good selection of snacks, spices, tea, coffee, etc. They have wine, but I’m unsure if the coupons apply to that.

    —————————————

    As of Thursday, there will be a new Pinkberry in town, (on M Street) just in time for the holidays. “The new Pinkberry (3288 M Street, NW) will open its doors in Georgetown for the first time on Thursday, December 22nd, and offer a special winter treat to all shoppers: one free small Pinkberry from 12 to 4 p.m. Stop by their newest Georgetown location and share in the wonderment!” Can you say no to a free frosty treat…even in the winter?

    -JAY

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  • 14Dec

    In my inbox.

    -JAY

    ————————————–

    Be a Winner with this Easy Holiday Recipe;
    then Win $1 Million with a Recipe of Your Own

    Short on time for laying out a party spread that’ll wow your holiday guests?

    “The secret to creating something memorable is often as simple as pairing unexpected flavors that really hit it off,” says Dave Hirschkop, owner of Dave’s Gourmet (www.davesgourmet.com), maker of award-winning sauces.

    “It doesn’t have to be expensive or complicated,” he says. “If you mate ingredients that have chemistry, you’ll blow your guests away.”

    If you’ve already created that blow-em-away recipe – the sauce that’s the hit at every gathering – it could win you up to $1million in royalties in Dave’s Gourmet Recipe Challenge.

    And if you haven’t, Hirschkop has a gift for you: His Easy Holiday Dip will make short work of party-pleasing.

    Easy Holiday Dip

    1 ½ cups roasted red peppers (from jar or canned)

    1 8-ounce package of cream cheese

    ¼ cup pumpkin seeds

    1 Tablespoon olive oil

    ½ teaspoon paprika (I like smoked but any will do)

    Salt and pepper to taste

    Put everything into a food processor and pulse until smooth, creamy and delicious.

    Serve with fresh-cut veggies (carrot sticks, celery, you know the drill folks) pretzels or pita chips.

    For you chile heads, add a couple drops of your favorite Dave’s Gourmet hot sauce and make that dip rip!

    Dave’s Gourmet Recipe Challenge

    And now about that recipe contest. Dave’s Gourmet is looking for a winner to add to its product line, and guess who’ll get the royalties for six years? That’s right – you. Up to $1 million. Hey, it’s only fair if your name’s on the label.

    Payday starts immediately with a $2,000 advance.

    Just submit for your original recipe for a sauce, salsa or dip by Dec. 31 at www.davesgourmet.com. Dave’s team will test the recipes and choose semifinalists, who’ll be taste-tested by a Dave’s Gourmet panel. Finalists will be notified Jan. 12-14. The winner (or winners) will be chosen by food professionals attending the Fancy Foods Show in San Francisco. They’ll be notified Jan. 18.

    Isn’t it about time your killer sauce paid off? Dave thinks it is.

  • 11Dec
    • Carla Hall.

      Jer’s Squares.  We got to meet Jerry Swain and hear him speak about his candy and company at the Metropolitan Cooking and Entertaining Show.  We tried 4 varieties of the squares (bite-size chocolate peanut butter products), including the Original, Cara Mella, Pretzo Chang-o, and Toffee Break. All were excellent and addictive, especially the Original.

    • Carla Hall’s Cookies & Granola. Carla has an amazing personalty (very fun and friendly and inviting). Her granola contains a variety or nuts (including pumpkin seeds) and dried fruit and is very very good–we killed two packages of it pretty quickly. She makes little tiny cookies in both sweet and savory varieties. I was especially partial to the savory Goat Cheese and Dried Cranberry and sweet (gluten free) Hawaiian Wedding (coconut, lime, powdered sugar) varieties. Whole Foods carries 5 of the 10 varieties of cookies.
    • Moorenko’s Icecream. Of the 8 varieties we’ve tried, our favorites are the Prune Armenac, Chocolate Malted, Fresh Ginger, Honey Lavender, and Vanilla. I am not a fan of the Pistachio White Chocolate (I don’t like white chocolate), Grapefruit Campari Sorbet (it was too bitter), and Orange Cream Ice (it was a texture thing but I don’t think she got it wrong). Whole Foods and many other markets carry these ice creams.
    • Lucy’s gluten free (and vegan) cookies. We tried the sugar cookies and the cinnamon thins at the Metropolitan Cooking & Entertaining Show (Bloom was handing them out so must carry them), and both varieties are very tasty; They would be good for regular cookies, but for a gluten free product, they are great (crunchy and delicious).
    •  Saffron Road has some good gluten free chicken nugget products in Wholefoods freezer case. While we prefer the Tandoori Nuggets to the (battered) chicken bites, both are good (and gluten free). We’ve talked about their other products here.
    • Viva La Papa Peruvian potato chips are available at the Fairway Market in Manhattan, but are not yet in stores in DC. We tried 3 varieties, Anticucho BBQ, Mixed Chillies/Lime, and Sal De Maras (sea salt), and the one we preferred was the chilli/lime variety, which tastes more like what we expect BBQ chips to taste like than the Anticucho BBQ.

    Some of these products were from the Metropolitan Cooking & Entertaining Show. It was a great show where we also got to see Guy Fieri, Mary Beth Albright (we’ve met her previously and love her), and Paula Deen present.

    -JAY

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  • 25Nov

    I know we’ve all been following the Extreme Couponing craze (or at least seen commercials for it). I’m by no means an extreme couponer (since they devote 40+ hours a week to research, collection, and organization), but I do save a bit of money, so here are some of my tips.

    1) If something is wrong with a product you bought (even if you just don’t like particular variety from a good company), let the manufacturer know, or if that doesn’t make sense (like with bad fruit), complain to the store (and bring the receipt, even if you can’t always have to bring the item). Often the manufacturer will respond with one or two free coupons to replace the item, or the store will just replace it. Examples: I’ve had companies send me free coupons for OTC medications (which had a few crushed tablets), specialty bread (which was sliced badly), specialty chips (which were stale when opened even though they were not expired). And, we received a coupon for a free box of cereal when complained that a major specialty cereal company’s product was just plain not to our liking (so we couldn’t eat it), although we like their other products (and told them so). Often the company already knows that they are having these issues and are working on it. I’ve gotten inedible watermelons at local supermarkets and some farmer’s market vendors (where one’s relationship to them as a customer really matter) occasionally in the summer, and when I told them and showed them the receipt (in the case of a supermarket), they replaced the items (even though I did not bring the offending fruit with me). I’ve been given free drinks or coupons for free appetizers at restaurants when something has been bad (such as a huge wait), without asking for anything, although I may have checked in a couple of times. Some prescription medication manufacturers give coupons or samples to doctor’s offices to give to patients or even give you an item for free one time only.

    2) Get to know your vendors, whether it is the produce guy at the supermarket, cheese store employee, farmers market vendors, or even servers in restaurants. This way, they give you stuff to try, warn you when something is bad, or tell you when new stuff just got in or is on sale. At a farmer’s market last week, I was given two tubs of cheese for less than the price of one, and I’ve gotten products free (or even samples when none were already present) at farmer’s markets as well. Often the end of the day is the best time to get a deal on something at a festival or farmer’s market so they don’t have to carry it all home.

    3) Ask manufacturers for coupons through their emails or websites. You can tell them you want to try their products more of their products, eat healthier, etc. Sometimes the coupons may be free, but $1 off something you like or want to try is good. Product reps who are in supermarkets will sometimes have coupons, and will also know which stores have their items on sale, and for how much. Often manufacturers periodically have coupons on their webpages or Facebook pages. Some companies send samples.

    4) Use online coupon sites to print out coupons.

    5) Know how store sales, coupon policies, and membership cards work.  Whole Foods email list will tell you their (extremely discounted)  Friday sale item is a day early, and last Friday, I had a coupon for that item as well that I could combine with the same.  If your supermarket has coupons you can load on your membership card (Giant, Harris Teeter), do that, and they may combine with other sales or coupons. Whole foods has a coupon book in the store that a lot of people don’t know about and the items are often on sale as well, so I’ve gotten (as examples) De Bolles pasta for 30 cents or Celestial Seasonings tea for $1.50. Harris Teeter and Giant double coupons up to 99c, meaning an $1 coupon stays as it is, but Harris Teeter runs a few sales a year where it doubles coupons up to $1.99 for a week (this happened two weeks ago). So, 2 weeks ago, I bought the Sunday Washington Post and went online to download coupons (including ones from the two companies that give coupons in the paper such as Red Plum), and saved about 40% on that bill (some items were on sale at buy one get one). I would have made money (towards other items) on some transactions but Harris Teeter’s policies do not work that way. Giant does not take internet coupons unless you are on the self serve line. The SavingStar app loads your membership cards for various stores (Giant, Safeway, Harris Teeter, CVS) with coupons. At Giant’s website, you can use your membership account to load their (p0rtable in-store) scanner with coupons which may work together with other coupons.

    6) Get newspaper coupons from friends who don’t use them or the recycling or trade with friends. This is something I do not do but should.

    -JAY

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  • 02Nov

    Johnnie Walker Highball

    I recently attended a Johnnie Walker tasting event, held at Againn in Northwest DC.  I invited a friend, Nikki, to go with me and we arrived just as the event was beginning.  About 20 people were seated at tables arranged in a hollow square, inside of which were two gentlemen in kilts.  Yes, Scottish kilts.  The two men spoke about Scotch and what to expect from the tasting.  A waiter came around and asked if we’d like a cocktail.  We were served a highball that contained Johnnie Walker Black Label, ginger ale, ginger syrup, and fresh lemon juice with a lemon slice garnish.  The drink was relatively strong, but refreshing and tasty.  At each place setting, an midnight blue oaktag booklet expounded on the benefits and quality of Johnnie Walker Blue Label.  Underneath the booklet, a printed out menu described our food pairings for the evening.

    First Course: Spring Mix Salad

    Johnnie Walker Green Label was the first whisky we tasted.  One of the kilted men, Peter Zimmerman, gave a short talk on the Green Label in the middle of the hollow square of tables.  He told the group that the whisky contained a blend of 15 single malts aged for 15 years in sherry barrels.  He added that we should expect a smoky finish, and suggested we add a few drops of water to the alcohol.  Peter later explained that the water breaks the surface tension of the drink, allowing for more flavor and scent.  I found the Green Label to be a bit sharp for my taste, but it went well with food selection.  The first course consisted of a fresh spring mix salad with cherry tomatoes and radish slices.  The salad had been tossed with a light vinaigrette.  Accompanying the salad, warmed baguette slices were served with butter.

    Second Course: Pork Belly Entree

    Following the first course, an intermediate basket of bread was served.  Unfortunately, I did not get the opportunity to ask what kind of bread it was, but it was heavenly.  The crust was thin and crisp, decorated with sesame seeds.  The inside was unbelievably soft and smelled deliciously yeasty.  Truthfully, I would go back to Againn for this bread alone.  It was really that good.

    The next whisky up was Johnnie Walker Black Label.  The expectation for Black Label was a creamier, full-bodied taste with hints of black pepper.  We were told that the Scottish have a word for alcohols exhibiting this “meaty” quality: mortlach.  Peter described Black Label as his favorite everyday whisky.  The main course paired with the whisky was a pork dish.  It consisted of a creamy scoop of grits topped by tart pickled cabbage.  Around the island of grits, a light brown sauce was the perfect salty balance to the tartness of the cabbage.  Over the cabbage, three slices of braised pork belly were topped by a airy and crisp piece of crackling.  The pork belly was literally

    Third Course: Sticky Toffee Pudding

    fork-tender, and I’d never had a crackling that wasn’t overwhelmingly salty… until the one I had at Againn.  The delicious sesame-sprinkled bread was served with the meal, as well.  The entire entrée was well balanced in terms of flavors, and the Black Label was a very good pairing for it.

    The dessert course was served next, and was accompanied by Johnnie Walker Gold Label.  The Gold Label was the tastiest of the whiskies and had a creamy texture in the mouth.  Undertones of honey and spices made it taste expensive and high-quality.  The dessert pairing was made up of a scoop of stout-flavored ice cream served over a sticky toffee pudding.  I was unimpressed by the ice cream, as it was a bit too icy for my taste and the stout flavor was too faint.  However, the sticky toffee pudding was amazing.  The pudding portion was perfectly steamed and spiced.  The sauce was delightfully buttery; overall, the dessert and Gold Label were the best pairing of the evening.

    The last whisky we were served was the Johnnie Walker Blue Label.  The special aspect of the Blue Label comes from the blends from which it’s made.  Some of the whiskies in the blend are no longer available for purchase, and some are 30 years old or more.  In the blue booklet at our place settings, suggestions for engraving or inscribing the bottles as gifts for the holidays were on a couple of the pages.  The Blue Label was the smoothest whisky we tasted that evening, but I still prefer the Gold Label for flavor.  The service at Againn was incredible; I would recommend it to anyone looking for a hearty and flavorful food and delicious bread.

    -TKW

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