We recently received a copy of Sweet Cream and Sugar Cones by the folks behind Bi-Rite Creamy. OMG, I could barely contain my glee. Bi-Rite Creamery has the closest to perfect ice cream that I have ever tasted. And, take it from me, I am quite the connoisseur. I can’t even think of one place that I have visited where I didn’t sample the local wares. Seriously, if you get to San Francisco, make sure that the Bi-Rite Creamery is on your list of San Francisco landmarks. You will not be disappointed.
When I started reading Sweet Cream and Sugar Cones, I once again begged the hubby for an ice cream maker. We had gone through this about a decade ago and he had somehow escaped my request. I chalk it up to living in the Bay Area where space is precious and limited. I was once again promised that I would get one when we moved. Keep your fingers crossed for me. I really want to dive in and make pretty much every ice cream recipe in the cookbook. But, the authors realize that most of us don’t have ice cream makers at the ready and also include recipes for granitas and other sweets that are easily made at home.
In addition to the recipes, the authors also provide the reader with techniques on how to make everything in the book. I can’t even express my appreciation for these techniques. I often wondered how an ice cream cake or ice cream pies were made and now, I know. This means that I can waltz down to the Bi-Rite Market, buy the Bi-Rite Creamery ice cream and concoct my own ice cream cakes and pies. I am already imagining what I will whip up for my birthday. Even though this is a big one for me, the thought of an ice cream cake keeps me from thinking about it. By the way, I am suggesting a trip to the Bi-Rite Market to buy the ice cream because the lines at the Bi-Rite Creamery are so long. You can buy the same ice cream to go without having to stand in line.
We know that it in some parts of the country, it might be a bit early to start thinking of ice cream. But, in my humble opinion, it’s never too early. I grew up in one of the coldest part of the United States and enjoyed ice cream during all four seasons, including the dark days of winter. But, the recipes in this book are so yummy, I almost want to eat the book, itself. So, get yourself a copy, start practicing and you will be serving up some mighty fine ice cream by the summer!
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DOTW Talks to Mixologist Jacques Bezuidenhout
A few months back, DOTW was lucky enough to sit down with Jacques Bezuidenhout, the brand ambassador for Partida Tequila. Jacques is an interesting fellow who is a master mixologist and tequila junkie. Not something that I would expect from a guy hailing from South Africa. Also, Jacques won the 2011 Brand Ambassador of the Year Award at Tales of the Cocktail. I imagine it being a little like being the Miss America of the cocktail world but I have to admit that I forgot to ask Jacques about. Here is our interview with Jacques Bezuidenhout.
How long have you been the brand ambassador for Partida?
I have been with Partida for five years. Before that, I worked with other companies in San Francisco. I helped open Tres Agaves, a Mexican tequila bar, and was there for a year as a bar manager when Partida approached me to become their brand ambassador.
How did it feel to win the Brand Ambassador of the Year Award at Tales of the Cocktail?
It felt amazing. The judges are my peers and great people in the industry, and it felt great to be recognized by them.
Where is your hometown?
Johannesburg South Africa.
What was your first drink?
Local beer and wine in South Africa. My first cocktails were Gin & Tonic and Campari & Soda.
http://margaritavilleblenderinfo.com/
What was your first bartending job?
I worked at a pub in London called the Irish Bank.
Favorite Drink?
I can’t decide. I like the Margarita, of course, as well as the Negroni and a Martini made with gin.
Favorite Place to drink Partida?
Tommy’s in San Francisco.
How did you end up in San Francisco?
I traveled around the United States on Greyhound buses. I loved San Francisco and ended up there.
Any tips for someone who wants to become a bartender?
Figure out whether you like people or not. When you work as a bartender, you don’t just stand there behind the bar and mix drinks. One of the most important things in being a bartender is to make your guests comfortable and feel welcome. Being miserable while making great drinks defeats the purpose of being a bartender.
Photo courtesy of Flickr.com
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