Rekorderlig, uma cidra Premium Sueca que incorpora perfeitamente o verão sueco com os autênticos sabores do morangos recém-colhidos regionalmente.
Seus sabores vão além de maça, morango e limão pois, groselhas pretas a complementam dando um toque frutado e refrescante. Experimente servi-lá com gelo, limão e folhas de hortelã!
Harmoniza com carne de porco crocante, panquecas, torta de maça, massas com molhos cremosos e queijos azuis, como gorgonzola e roquefort. Seu teor alcoólico é de 4,5% e temperatura de serviço de 12°C.
Do you know you are going to sit in traffic for two hours at the end of this day.. don't want to cook, and don't want to go out? We have you covered! Enjoy cheese to go from our Artisan Cheese Counter and pick up a bottle from our selection of over 1,000 hand selected bottles. Prost!
2012 Guiseppe Rinaldi Barolo Brunate, Piemonte - Italy
Paired w/: Parmigiano-Bologna, Aged 24 months
2014 Nicolas Rossignol, Volnay 1er Cru Santenots,
Burgundy - France
Paired w/: Appenzeller, Aged 4 months
2012 Fritz Haag, Brauneberger Juffer Sonnenuhr Riesling Spätlese, Mosel - Germany
Paired w/ : Dutch Mill Smoked Gouda Aged 12 months
🔸 NAME: Chef Nick Jewczyk
🔸 REPRESENTS: @thefifthticket, St. John’s
🔸 EXCERPT: "An award winning graduate of the Pacific Institute of Culinary Arts on Granville Island, Vancouver, Nick’s studies fortified his foundation & lifelong fascination in the field of Culinary Arts." Full bio on our FB page. // @njewczyk #CCC2018
Na 2 weken even een stapje terug gedaan te hebben, zijn we "back on track", en Hoe!!
O.a. met deze Venencia van Mad Beer.
Mad Beer is een samenwerking tussen Mikkeller en restaurant Mielcke & Hurtigkarl. Beide uit Denemarken en hele grote namen in de bier/culinaire wereld.
Ze hebben samen een bierlijn opgezet speciaal gericht op beer/foodpairing. Voor mij, als Biersommelier zijnde, dus helemaal in mijn straatje :)
Venencia is een Barley Wine die 6 maanden gerijpt heeft op Amontillado Sherry vaten. Ideaal om te drinken bij een mooie tapasplank en zéér limited. Slechts 516 flessen gebotteld!
Dat wordt een fantastische weekend!
Have you ever tried pairing cheese and cider? Today at Androuet we matched washed rind cheeses Pont l'Evêque and Livarot, both from Normandy, France, with apple cider Bullbeggar from Somerset, England. Come and try!
I don't know about you, but I love any coffee break. For me, it's always about the food that comes with my coffee - it's never actually about the coffee. I choose my coffee shops based on their baked goods, and the look and feel of the interior. I have to have a place to sit, and would much rather have my coffee and treat served in a cup and a plate rather than a paper cup and bag! Hey, that's just how I like it. If I'm going to relax somewhere it has to be comfortable and appealing. If these coffee shops have biscotti - you can bet I'll be in there! .
Anyway, today I got up early and looked at my empty new cookie jar. Instantly I got inspired to make cookies. Yup - I get inspired that easily. I didn't just want to make ordinary cookies... no no...I wanted to make biscotti! I've been working on a recipe for classic almond biscotti, and I think I found one for the books! [Did you know they are best eaten in 4 weeks?! And if stored in an air-tight container they can last up to 10 week?! 🤪] These are great treat to keep on your counter just in case you have visitors that always pop over for a coffee! ☕️
I heard biscotti is often best paired with red wine too...🍷 Oooooh, now I'm getting too excited. I know it must be 5'oclock somewhere, but I'll stick with my coffee (my husband is probably reading this at his desk thinking otherwise..haha).
For this delicious recipe, visit the link in my bio! .
#jensengin debuting at our #ginclub @stephenshouseandgardens .great desert created by Malcolm and a wonderful night had by all..well done to our winner of the raffle and a big thanks to all those who attended
Another mouthwatering burger coming your way!
Melted Emmental and bleu cheese with stewed apple and homemade light-sweet honey dressing.
Foodpairing: The rich notes of caramel and nuts, and the sweet taste give Likod Balay’s Brown Ale both the right character to counter the sharp, salt and fatty cheeses and mixes very well with stewed apple and honey.
Леди и джентльмены, дамы и господа, мы подготовили для вас пары: "Напиток-Блюдо". Они, по нашему мнению, идеально сочетаются 😌 Приглашаем вас попробовать и оценить!
Пара №1 Chateau de Ricaud & Топ Блейд Стейк
Цена пары - 700р.