August 30th, 2013
12:15 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Oh, those clever folks at Amstel Bulgaria, always pushing the boundaries. This week came news that they’d installed a beer vending machine on a street in Sofia that - and this is the genius part - would give you a free beer for doing nothing.
 
That meant really doing nothing, i.e., standing there for three minutes in front of the machine, not talking, not texting, not looking around, not dancing a jig, nada. But if you could manage to hold mind and body perfectly still for three minutes, hey, presto, here’s your beer.
 
In light of the Labor Day holiday, it seems to me that being given beer for doing nothing is particularly apt. You’ve worked enough: Now you must relax. Of course, beer vending machines aren’t likely to take off in the US anytime soon, unless they can figure out how to make them check IDs, too, but it’s still a nice dream.

And in the meantime, thanks to the craft beer world’s fascination with high-alcohol beers, here are a few potent - and very good - brews that will pretty much force you to relax (though, of course, you could just down a couple of Amstels, too, if you wanted).
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Filed under: Beer • Content Partner • Food and Wine • Labor Day • Lobster • Shellfish • Sip


Get your claws on these lobster-friendly wines
August 23rd, 2013
10:30 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

There’s been a fair amount of news recently about the unexpectedly low price of lobster this summer. Due to warming waters and, apparently, a whole lot of randy lobsters as a result, we are in the midst of a lobster glut. The current wholesale price for the things is about $3 a pound, give or take.

While your local restaurant’s so-called “market price” for a lobster may not remotely resemble that number, retail prices are good in fish markets and grocery stores, and in Maine, where I am right now, they’re absurdly low.
 
So what wine goes best with these happily hypnotizable crustaceans? (Seriously: If you stand a lobster on its head with its claws out in front, and stroke its back, it will just balance there, motionless, for quite some time. Excellent party trick.) To get an answer to that question, I stopped by to see Scott Worcester, who runs Sawyer’s Specialties, a bizarrely good wine store in Southwest Harbor, Maine; bizarrely good, because he stocks several hundred terrific wines in a town with only 1,700 people or so.
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Filed under: Content Partner • Food and Wine • Lobster • Shellfish • Sip • Wine


June 16th, 2011
08:00 AM ET
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Summertime is nigh, and for seafoodie Ben Sargent, that means one thing: bring on the lobster rolls.

Sargent first clawed his way onto the food scene in 2010 as his underground, lobster-dealing alter ego "Dr. Claw," also affectionately referred to as "Tha Lobstah Pushah."

At the height of his crustacean career, Massachusetts-born Sargent was shelling out 150 rolls a night from his snug Brooklyn apartment to the lobster-loving masses - well, that is until the Department of Health paid him a little visit and scrubbed his whole shellfish stint.

Luckily, Sargent has since re-emerged - thus far without any DOH violations - as the host of “Hook, Line & Dinner” on the Cooking Channel.

Even more lucky for us, he has relapsed into his old lobster-pushing ways to deliver a few pointers on building the perfect lobster roll.

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Got Buttah?  The Lobster Roll Sans Mayo.
July 6th, 2010
10:00 AM ET
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Nothing says summer like the sweet taste of lobster meat and one of the best ways to get your lobster fix is the lobster roll. Personally, I'm afflicted with a rare foodie disorder; I dislike mayonnaise. That, of course, hasn't stopped me from munching lobster rolls in search of the roll less sauced.

I found lobster roll nirvana in Maine, naturally, at the annual lobster festival. This, of course, the lobster mecca and state associated with having borne, bred and perfected the roll. The mayo is so light that it seems to disappear amongst the sweet meat and buttery grilled roll. But for non-residents, Maine is a long way to go for a sandwich, even if it is stuffed with lobster.
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Filed under: Lobster • Make • Recipes • Shellfish


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