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Topic: Tan Vinh

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April 15, 2014 at 4:22 PM

Lime shortage puts the squeeze on local bars and restaurants

A lime garnish? You won't see that anymore on your cocktail with this lime shortage. Photo by Genevieve Alvarez / The Seattle Times

A lime garnish? You won’t see that anymore on your cocktail with this lime shortage. Photo by Genevieve Alvarez / The Seattle Times

You may not be familiar with “limepocalypse” but if you eat out, and especially if you drink out, you felt it – through your wallet or through your taste buds. Something doesn’t taste right.

There is a  lime crisis, with bad weather and a disease killing citrus trees, which has  caused a shortage in Mexico, the world’s largest lime producer and exporter.

A case (175 limes) goes for around $110-$130, three times higher than what it cost in February.  And to make matters worse, bartenders complain that  due to the poor crop, the lime produces only a half-ounce of juice. (It’s an ounce per lime in a good year.)

In recent months, the price of limes has skyrocketed. In a story that’s stranger than fiction, the Mexican drug cartels now are hijacking lime trucks and selling limes on the black market.

If you don’t think this affects you, check your favorite watering hole or your local Mexican and Vietnamese restaurants. Some taco trucks now serve a wedge of lemon with carnitas tacos.

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0 Comments | Topics: Ba Bar, Brass Tacks, limepocalypse

April 7, 2014 at 9:56 AM

Elysian hires Murray Stenson for its new cocktail bar

Murray Stenson returns to the cocktail scene to the Elysian bar in downtown, set to open in May

Murray Stenson returns to the cocktail scene to the Elysian bar in downtown, set to open in May

 

Murray Stenson fans, you just have to wait one more month before you see the living legend behind the bar again.

In May, Stenson will be a part of what is  arguably the biggest cocktail bar opening in Seattle in 2014 –  The Elysian Bar at 1516 2nd Ave. (between Pike and Pine) in downtown.

The Elysian Brewing Co , one of the largest breweries in the state, is making a foray into craft cocktails. It’s late to this game, but they’re sparing no expense to play catch up, making some splashy hires.

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0 Comments | Topics: Elysian, Murray Stenson, Tan Vinh

April 2, 2014 at 12:44 PM

Seattle area distilleries win big at the American Distilling Institute

Those whiskey and gin geeks from around the country are in Seattle this week, holed up at the convention center for  the 11th Annual American Distilling Institute conference. A good number of them were sober too, though many local distillers had a lot of reasons to celebrate. More than a dozen craft distilleries in Washington, from Woodinville Whiskey Co. to San Juan Island Distillery took home several medals at the award gala last night.
I was especially happy for Sidetrack Distillery in Kent, which won a gold medal for its “beet spirit.” I think it’s one of the most interesting products in our craft distillery movement. It has an earthy note, almost like tequila. You can even make a margarita with it.

Award list below. Winners from Washington state are in bold.

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0 Comments | More in Awards and Contests, Drinks, Food and Restaurant News | Topics: distilleries, Tan Vinh

March 13, 2014 at 1:12 PM

Who has the best croissant in the Seattle area? One acclaimed pastry chef gives his two cents

Neil Roberson, the James Beard semifinalist for "best baker" talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Neil Robertson, the James Beard semifinalist for “Best Pastry Chef” talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Right here, right now. I’m calling a moratorium on cronuts /croughnuts.

Our subject today: croissants, as in our bakeries have gotten really good at making them recently. Have you noticed? Who better to discuss this with then Neil Robertson of Crumble & Flake Patisserie on Capitol Hill who’s in the running for the James Beard Award for “Best Pastry Chef” in the country.

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0 Comments | More in Awards and Contests, Restaurants | Topics: Crumble & Flake, Neil Robertson, Tan Vinh

March 4, 2014 at 3:58 PM

Hey, 12th Man, why is that Maker’s Mark bottle blue and green?

Photo courtesy of Maker's Mark

Photo courtesy of Maker’s Mark

Those whiskey geeks, they’re always on the prowl, always scanning the web for a rare single-malt or some obscure bourbon. Here’s the latest object of their obsession, or for a good number of those who live in Seattle anyway. It’s, wait for it, Maker’s Mark. But not the available-everywhere, crimson-topped variety. This is  the limited edition Seahawks bottles, in which the iconic red wax-bottle tops were dipped in Seahawks blue and green.

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0 Comments | Topics: Maker's Mark, Seahawks, Tan Vinh

February 19, 2014 at 7:40 AM

Seattle chefs named James Beard semifinalists

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0 Comments | Topics: James Beard awards, Tan Vinh

January 8, 2014 at 10:47 AM

What Would Pete Carroll Drink? Help us come up with coach’s cocktail

Doesn’t he remember that his boys beat the Saints 34-7 last month? Look at him, a bundle of nerves. Somebody, get this man a drink. Better yet, make him one. The request line is open. You get to play bartender. For our Weekend Plus cover story, we commissioned local bartenders to create drinks inspired by More

0 Comments | More in cocktails, Drinks, happy hour, Recipes | Topics: Hawktails, Pete Carroll, Tan Vinh

December 16, 2013 at 5:30 AM

Year-old eggnog? Delicious!

The aged eggnog from Sun Liquor (Erika Schultz)

The aged eggnog from Sun Liquor (Erika Schultz)

Here is your holiday exhortation: you will make your own eggnog — no more of that thick mess out of the carton, that stuff that goes straight to the gut and balloons your belly.

Shared below is the better eggnog, redolent of grated nutmeg and cream, spiked with brandy, bourbon and rum — truly a taste of Christmas.

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0 Comments | Topics: Barrio, Eggnog, Rob Roy

December 4, 2013 at 6:00 AM

Party like it’s 1933: Repeal Day cocktail specials around Seattle

Jamie Boudreau of Canon makes his smoky fall drink  "Skull & Blackberrries" with 1776 rye, rossbacher, blackberry and blueberry smoke. Photo by Lindsey Wasson / The Seattle Times

Jamie Boudreau of Canon makes his smoky fall drink “Skull & Blackberrries” with 1776 rye, rossbacher, blackberry and blueberry smoke. Photo by Lindsey Wasson / The Seattle Times

Who needs a drink?

Surprise of surprises, I’m raising my hand. And I found a good excuse. Thursday is Repeal Day, marking 80 years of legal drinking. Cocktail geeks and dudes with ironic mustaches may not know much about history, but they all seem to know that Dec.  5, 1933 was when the US repealed the 18th Amendment, re-allowing the consumption of alcohol.

With the cocktail renaissance, many bars now celebrate Repeal Day by throwing parties and getting patrons to dress up in 1930s garb. Though Portland bartender Jeffrey Morgenthaler has been the driving force behind the Repeal Day celebration — which has caught on nationwide — in Seattle, dozens of bars will extend happy hour, offer discount drinks and concoct other specials to mark the occasion. Below are some events:

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0 Comments | Topics: Canon, Repeal Day, Tan Vinh

November 27, 2013 at 12:33 PM

Sun Liquor’s famous aged eggnog now sold in bottles

Every year, hundreds of folks line up in the cold on Christmas Day for a cup of Sun Liquor's famous aged eggnog. Now you can buy a bottle of it at the bar.  Photo by Erika Schultz / The Seattle Times

Every year, hundreds of folks line up in the cold on Christmas Day for a cup of Sun Liquor’s famous aged eggnog. Now you can buy a bottle of it at the bar. Photo by Erika Schultz / The Seattle Times

For the last three Christmases, if you were as crazy as me, you waited in line in front of Sun Liquor, a line that stretched three-blocks before this Capitol Hill bar even opened. All for a cup of Sun Liquor’s famous aged eggnog.

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0 Comments | Topics: Erik Chapman, Sun Liquor, Tan Vinh

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