We had a lovely variety of guests this week on Foodie & The Beast. Ralph Brabham and Aschara Vigsittaboot were in from Beau Thai and BKK Thai Cookshop. They told us all about how they make everything in their kitchen from scratch, their contributions to Dine Out for Life and their Charity Happy Hour series, and cooking classes. From Inferno we had Chef and Owner Tony Conte to dish on tasting menu dinners and his ever-changing menu, since he only uses fresh, seasonal ingredients. Then, we had Executive Chef Jason Johnston from MGM National Harbor to tell us about the food hall and National Market. We tasted pizza from Ziti’s, crab cakes from Pappa’s Crabcakes, sushi from Bento, and Honey’s Fried Chicken and Doughnuts. Head Distiller Nicole Hassoun poured drinks from Jos. A. Magnus and Co. and told us about how gin is distilled, from Vigilant District Dry Gin to Vigilant Navy Strength Gin. Finally, we had Cocktail Historian and author Philip Greene discuss his book, To Have and Have Another: A Hemingway Cocktail Companion. He brought in a variety of Hemingway cocktails, including Hot Rum Punch. To listen to the whole show, please click here.
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