The New Sutter Home Red Blend Wine & A Pasta Pairing

By: The Food Hunter

There are two categories of wine at our house, the "everyday" affordable wine and the "special occasion" expensive wine. Though I have my favorites in each category I am always looking to add more variety.

I was recently sent a few bottle of the new Sutter Home Red Blend to try and quickly decided it was a perfect fit for the "everyday" category. The California blend of Merlot, Zinfandel and Cabernet is affordable at $7 a bottle and extremely food friendly. It paired well with our Friday night pizza and also with the veal & porcini pasta sauce in the dish below. Bursting with aromas of red fruits that are complimented by hints of vanilla and toasty oak it's a nice well balanced wine.

***Enter below to win a Napa Valley gift basket but first head over to Miss in The Kitchen & Cookistry to check out additional wines & recipes.***

Orecchiette with Veal, Porcini & Spinach
(adapted from Mario Batali)

3 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
1/4 cup extra virgin olive oil
5 garlic cloves, thinly sliced
1-1/2 pounds ground veal shoulder
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine
1 Cup basic tomato sauce (recipe below)
1-1/2 pounds orecchiette pasta
8 ounces baby spinach, trimmed
Pecorino Romano for serving

Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a fine mesh sieve, and set it aside.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add the veal and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Then add the wine and 1 cup of the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and reduce the heat to a very low simmer.

Bring 8 quarts of water to a boil in a large spaghetti pot, and add 2 tablespoons salt.

Drop the orecchiette into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the veal mixture. Stir the baby spinach into the veal mixture.

Drain the pasta in a colander, and add it to the veal mixture. Toss over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl and serve immediately.


BASIC TOMATO SAUCE
Yield: 4 cups
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.


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Arizona Wine & Dine Festival

By: The Food Hunter

The 4th Annual Wine & Dine event, hosted by the Arizona Lodging & Tourism Association, is scheduled to take place on Thursday April 2, from 5:00-8:00pm. Nineteen of the Valley's top resort and hotel restaurants will gather at the hip Scottsdale Quarter for a high-energy, upscale celebration of food and wine.

Boutique wines, provided by Young's Market Company, and craft beers will be paired with each culinary delight to ensure a palate-pleasing experience in a fun, festive atmosphere. Entertainment for the evening will be provided by the Shining Star Band. There will also be silent auction offering amazing deals on vacation getaways and gift certificates from Scottsdale Quarter shops. 

The event is designed to raise awareness of the quality of life benefits that Arizona’s tourism industry provides its residents and a portion of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association. Tickets can be purchase online at: http://www.azwineanddine.com/

I am giving one lucky winner a chance to win a pair of tickets to this fun filled food event. 

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Chianti Beef Stew

By: The Food Hunter

There's something about adding wine to slow cooking meals that is both comforting and sophisticated. Maybe it's the earthy aroma that over takes the house, I don't know, but whatever it is I find I am drawn to cooking with wine.

The next time you are thinking stew I highly encourage you to try this Chianti Beef Stew; unless of course you are a vegetarian. The beef is cooked for hours in an Italian red wine making it extremely tender and the sauce much more flavorful. Although most stews include potatoes, I much prefer substituting them for a crusty piece of bread for swabbing up the juice.



Chianti Beef Stew
(adapted from Food Network)
2 1/2 to 3 pound beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch rounds
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled
1/4 cup (1 1/2 ounces) green olives, chopped
6 ounces green beans, trimmed
2 sprigs rosemary
2 sage leaves
1 (15-ounce) can crushed tomatoes
4 cups beef broth
1 loaf crusty Italian bread

Directions

Place the meat in a plastic zip lock bag. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.

In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.

Remove the meat, sage and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

Serve immediately with Italian bread for dipping.

Silere Alpine Merino Lamb...Review & Recipes

By: The Food Hunter

Over the years I’ve had the opportunity to work with lots of wonderful food related products; things I otherwise would not have tried. Most recently I was given a chance to review two different cuts of Silere Alpine Merino Lamb. The kind folks at Marx Foods, who I’ve worked with several times in the past, sent me some Merino loin filets & French racks to try.

Prior to this I had actually never heard of Silere Alpine Merino Lamb, so I did what I do best and researched it. Here’s what I found out:

Merino, a New Zealand breed of lamb are slow growers which makes them naturally leaner. The Silere Alpine Merino are not only free range but also open range, with a diet that consists of alpine herbs and natives tussock grasses. Because of all this the Silere Alpine Merino are highly desirable for their meat.

 

This past Saturday night hubby and I set out to do some Silere Alpine Merino sampling. We decided to work with the racks first, as I thought these petite chops would make an excellent appetizer. Though they did arrive trimmed and ready to be cooked, we further cleaned and tied them following the instructions in this video.

We seasoned the lamb lightly with salt and pepper and grilled it sauce/rub free, over medium high heat until it reached an internal temperature of 125F. After letting it rest we dug in. The texture of the meat was silky, almost buttery and the taste was very fresh and mild. They were eat of the bone tender and though I served it with an herbed pesto it did not need any sauce.

We used the same cooking method to cook the loin filet but removed it when the internal temperature reached 110F. This cut of meat was also perfectly delicious sauce/spice free. It did however pair nicely with the herb and olive tapenade and some Meyer Lemon & Sweet Pea Orzo Risotto I served.

Compared to conventional lamb the Silere Alpine Merino is very mild tasting, lean and delicious. In my opinion it does not have the bold gaminess you often find with other lamb. And it is definitely a meat that even the most discerning lamb eater would enjoy. I would say it is the "Cadillac"of lamb.



Grilled French Rack with Herb Pesto Dipping Sauce
 French lamb rack, seasoned with salt and freshly ground black pepper
1/8 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 garlic cloves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh thyme
1 tablespoon capers, rinsed & drained
salt to taste
pinch crushed red pepper

Grill rack over medium high heat until internal temperature reaches 125F. Allow to rest before serving. Mix all of the fresh herbs, garlic, capers & olive oil in a food processor until you have a thick paste. Season with salt and crushed red pepper.


Grilled Lamb Loin Filet with Fresh Herb & Olive Tapenade
 Lamb Loin Filet, seasoned with salt & pepper
3 Tbs. extra-virgin olive oil
1 tsp. minced garlic
1/2 tsp. ground cumin
Pinch crushed red pepper flakes
salt
2 tsp. red-wine vinegar
1 tsp. honey
2 Tbs. chopped pitted green olives
2 Tbs. chopped fresh mint leaves

Grill lamb over medium heat until internal temperature reaches 110F. Allow to rest before cutting and serving. In a small bowl, whisk together the vinegar, honey, olives, garlic, cumin, mint and olive oil. Serve alongside lamb.


Orzo Risotto with Meyer Lemon & Spring Peas
(serves 2)
3 cups chicken stock or water
3 tbsp. olive oil
1 cup of frozen spring peas
1 clove garlic, minced
6 oz orzo
2 tsp. freshly grated Meyer lemon zest, plus 1 tbsp. juice
2 tsp. minced fresh mint
Kosher salt and freshly ground black pepper, to taste
1/4 cup cream
1/4 cup finely grated Parmesan

Heat oil in pan. Add garlic cook, stirring, until soft, 3 minutes. Add orzo, zest, thyme, salt, and pepper; cook 2 minutes. Add water/stock ¼ cup at a time, cooking until each addition is absorbed before adding the next. Cook, stirring often, until orzo is tender, about 30 minutes. Add cream and peas and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in lemon juice, Parmesan, salt, and pepper; serve with additional Parmesan on the side.

Eating Whole Foods: Vegetable & Bean Soup

By: The Food Hunter

Soup is a favorite dish of mine, specially the one bowl will fill you kind. This Italian Bean Soup fits the bill. It's loaded with good for you vegetables, beans and farro making it a satisfying meal for either lunch or dinner. Though the soup doesn't take long to cook I would recommend making it ahead of time as it gets better the longer it sits.

 ****Enter Below to win a $25 Whole Foods Market Gift Card****

Vegetable & Bean Soup
(printable recipe)

3 tablespoons extra-virgin olive oil
2 celery ribs, sliced
8-10 ounces, chopped baby spinach
1 medium leek, white and pale green parts only, thinly sliced
1 cup farro
1 tablespoon tomato paste
2 quarts of water
15-ounce can pinto beans, drained and rinsed
2 large carrots, sliced 1/4 inch thick
Salt and freshly ground black pepper

Heat the oil in a large heavy bottom pot. Add the celery, onion and leek and cook over moderately high heat, stirring a few times until softened, about 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds.

Add 1 quart of the water and the beans and bring to a boil. Simmer over low heat for 30 minutes. Add the carrots and the remaining quart of water. Cover and cook over low heat until the carrots are tender, 30 minutes. Add the spinach, cover and cook about 3-5 minutes. Season with salt and pepper and serve.


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Arizona Cocktail Week: "Women, The Old Masters of Whiskey"

By: Janice Vega

From February 14th to the 21st, Arizona is playing host to the 4th Annual Arizona Cocktail Week, a seven day celebration of the craft cocktail and fine spirits. Throughout the week, industry experts and mixologist will come through to offer their insights and showcase their skills in a series of educational seminars, parties, tastings and dinners throughout the state of Arizona.

Though the celebration is spread throughout the state, the bulk of the week’s parties and seminars are taking place in the retro and beautifully lush Hotel Valley Ho in Scottsdale. A perfect setting, in my opinion, for sipping a Manhattan or an Old Fashioned pool side under the desert sky. On this past Sunny Sunday, I decided to attend one of the many seminars: “Women, the Old Masters of Whiskey”. As a woman and as a fan of whiskey, I’ll admit, I was intrigued by the name.

I wasn’t quite sure what to expect––would I be walking into a boring lecture? I was pleasantly surprised. The seminar was led by acclaimed author of Whiskey Women, Fred Minnick. After a brief description of his book and a history lesson in the role that women have played in the whiskey industry, Minnick led a Q&A with modern-day whiskey women from every corner of the whiskey world (say that fast five times). The brands being represented were Canadian Club, Kilbeggan, Maker’s Mark and Laphroaig. What ensued was an open and honest discussion about what it is like to be a woman in what is commonly thought of as a “man’s world” and lively talk about the craft that is whiskey making and the business behind it.

I was very impressed with the four women on the panel. Their passion for whiskey was contagious and the knowledge they shared with us was fascinating. Who knew the distilling of whiskey could be so intricate and complex and that the term “whiskey” much like the term “beer” is a very broad term.


The Seminar also included a tasting of whiskeys that have been influenced or produced by women. There were four glassed placed in front of everyone filled with different whiskeys. One by one, the women led the audience through a tasting of their corresponding brand.

Now, I have sampled my fair share of whiskey but never have I really known much about what I was drinking. Not until today. I wasn’t expecting to be so blown away. These experts guided the audience through every note, flavor and aroma that we were experiencing as we nosed the glass and then let the sweet alcoholic beverage splash onto our tongue. Through their description of my experience, I was able to draw out specific flavors such as caramel and toffee and pick on certain scents like ocean air and smoke. It was incredible! I actually looked over to my neighbor in awe––these gals were good.

Following the Q&A, the audience stepped out into a tasting panel of sorts. Drinks were being slung and beer was being poured. Vendors were handing out samples of various cocktails and it wasn’t your run-of-the-mill Gin and Tonic, these were uniquely crafted cocktails infused with cherry wood smoke or made with rare fresh fruits. I even tried my first Manhattan in the form of a snow cone!

For the curious drinker and even the savvy mixologist, Arizona Cocktail Week offers an abundance of information and a lot of fun. I encourage you to attend the rest of Arizona Cocktail Week’s scheduled events, parties and seminars––you may be surprised by what you will learn or experience.

J&G Steakhouse at The Phoenician Resort In Scottsdale

When it comes to high-end steak houses there is certainly no shortage of options in Arizona. A favorite among both Valley residents and visitors is renowned Chef Jean-Georges Vongerichten's award winning J&G Restaurant, located on the top floor of the esteemed Phoenician hotel.



Guests of J&G step off the elevator and enter into an elegant dining room where every table offers an outstanding view of the city below. There is an outdoor dining area complete with fire pits, and adjacent to the main dining area is a large onyx bar serving progressive cocktails and live music.



J&G's menu features a selection of prime cuts of meat and fresh seafood, which is flown in daily.



The impeccable quality of the food and the servers' attention to every detail, in my opinion, is what separates J&G from other steakhouse around town. Each course is brought out on a silver rolling cart and is described in detail before being set down in front of you.

My husband and I recently dined at J&G., upon arrival we were greeted by the general manager, Patrick Norton, who asked us what special occasion brought us in for dinner. We looked at each & I quickly explained how there really wasn't an occasion we just like dining out. Some people may not understand this but Norton's reply assured me he did. It went something like this:

American’s only drink champagne for a special occasion while the French drink it all time because it’s always a special occasion

We started our meal with the recommended Tuna Tartare. The delicate tuna was served in a bowl on top of chopped avocado and finished with a spicy radish marinade. The combination of flavors was melt in your mouth delicious.



Next we shared the butternut squash soup which was poured table side into a bowl of oyster mushrooms. The soup was full of flavor and hit the spot.



Per our waiter's recommendation we shared a 32ounce Tomahawk which was de-boned and split for us at our table. This was quite a large piece of meat, and even though we shared it we still couldn't finish it.



Though J&G takes pride in their house-made steak sauces I enjoyed the Tomahawk sauce free. I did however try each of the sauces and thought they were wonderful. Everything is a la carte at J&G and there are some really delicious sides to choose from. We tried the caramelized brussels sprouts with pecans & balsamic, the roasted mushrooms with herbs and the potato gratin with Comte.



For dessert our waiter recommend the molten chocolate lava cake, explaining that it was the restaurant's specialty.  I can attest it was out of this world.



We also tried the Baked Alaska which was flambeed at our table. It was a nice treat since neither of us had ever tasted one before.



Top notch service partnered with delicious food and amazing views are what keeps Valley residents and guests coming back to J&G again and again.



J&G Steakhouse
The Phoenician Resort & Spa
6000 E. Camelback Rd.
Scottsdale, AZ 85251

Cuisine Type: J&G Steakhouse offers a timeless steakhouse menu as interpreted by world-renowned chef, Jean-Georges Vongerichten.
Atmosphere: The décor’s palate, textures, and materials are all inspired by the steaks, the wines and especially the rugged Sonoran Desert landscape. This translates to extensive use of red, gold, purple and violet, as well as an eye-grabbing wrap-around bar top bedecked with tempesta onyx.

This meal was provided complimentary. However, all opinions and comments are my own.

The Cove Trattoria in Scottsdale

By: Davinia Perrin

In the heart of Scottsdale, Arizona is a little gem called The Cove Trattoria. This family owned and operated restaurant has been serving up delicious Italian style comfort food for over 13 years. Owner, Daryl Monica, his father Vinny and sister Heather originally from Jersey, welcome and serve guests in an unassuming location, making you feel like your enjoying a traditional Sunday dinner at home. Vinny stands behind the counter prepping pizza and cooking them to perfection in the wood-burning red brick oven, while Daryl and Heather greet and tend to guests.

Daryl shared the menu with us and we started with the the Garlic Verde Shrimp appetizer. These generous size shrimp were marinated and served alongside sun-dried tomatoes in a flavorful pesto sauce.



Next up, the individual caesar salad, which was plenty for two to share. A slight twist to your traditional caesar, it was topped with cashews instead of croutons and with the house dressing, this salad was awesome.



Main entrees included the Grilled Halibut, Pappardelle Bolognese and the Gnocchi. The grilled halibut was served with sautéed asparagus and arugula in a light lemon parsley cream sauce and topped with goat cheese. This dish was simply melt in your mouth.



The Pappardelle Bolognese, was a nice serving of wide ribbon pasta topped with their homemade meat sauce. The Gnocchi was sauteed with broccoli rabe in a slightly sweetened brown butter sauce and topped with parmesan. Excellent italian comfort food at its finest.

We couldn’t leave without trying Papa Vinny’s brick oven pizza. We had half the Rustica and the Salsiccia. The Rustica was topped with portobello mushrooms, roasted red peppers, spinach, caramelized onions, mozzarella and goat cheese. The goat cheese complimented this pizza perfectly. The Salsiccia, included sausage, onion, red and green peppers topped with basil and mozzarella. Exceptional thin crust pizza.

Just when we thought we couldn’t eat anymore, they brought out a few of their amazing desserts made in house. A piece of Dad’s very own Cheesecake and a beautiful slice of Tiramasu. Honestly, the best cheesecake I've had. A truly sweet end to our meal.



Needless to say, all this Italian goodness is offered at exceptionally reasonable fare, including a roundup of daily deal offerings and a great happy hour menu. Seating also includes a nice outside patio, a perfect spot to watch the sunset.

Next time your in the area stop by and enjoy a delicious meal served by the Monica family.


The Cove Trattoria
7001 N. Scottsdale Road | Suite 184
Scottsdale, AZ 85253
Telephone: +1 480 951 8273
FAX: +1 480 951 0379

Chocolate Yogurt Semi-Freddo

By: The Food Hunter

Valentine's Day is right around the corner and while I love to indulge in chocolate, I wanted to make a dessert that wasn't loaded with extra calories. Chocolate Yogurt Semi-Freddo is easy to make and by substituting half the cream found in traditional semi-freddo for Greek yogurt it becomes a great way to get my chocolate fix without feeling guilty.



Chocolate Yogurt Semi-Freddo

14 oz Stonyfield Greek yogurt
2 cups heavy cream
1/4-1/2 cup confectioners sugar
1/4 cup cocoa powder

In the bowl of an electric mixer, using the wire whisk attachment, whip the heavy cream and sugar until you have whipped cream with stiff peaks. Gently fold in the cocoa with a spatula.

Divide the mixture into prepared ramekins, smooth the tops, and cover with plastic wrap. Place in the freezer for at least 4 hours, or until the semi-freddos are firm. This can be done in advance.

When ready to serve, place each ramekin into a bowl of hot water. Slide a butter knife along the edges and invert over a serving dish. Smooth the semi-freddo if necessary. Serve with fresh berries.

In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Homemade Cream Soda & A Giveaway

By: The Food Hunter

Growing up cream soda was a favorite of mine, but due to all the unnatural ingredients in most beverages, water is now my drink of choice on a daily basis. Recently I thought it would be fun to recreate my favorite childhood drink and turn it into something a bit more unadulterated.

Experimenting with two types of vanilla from Nielsen Massey, I came up with the recipe below. Though both varieties I tried worked well I preferred the Tahitian Vanilla over the Madagascar for it's intense aromatic vanilla taste. One thing to note is that it is important to use seltzer vs club soda if you don't want any added sodium and/or potassium.

Here's the fun part, Neilsen Massey has agreed to send one lucky reader a bottle of both their Tahitian & Madagascar Vanilla so you can try this recipe and decide for yourself which you like better. Enter below the recipe for a chance to win! 



Homemade Vanilla Cream Soda

Vanilla Syrup
1 cup water
1-1/4 cup sugar
1 teaspoon Nielsen Massey Tahitian Vanilla

Seltzer water

Directions

Add the water and sugar to a small pot and bring to a simmer, continue to cook, stirring for an additional 3 minutes, or until all of the sugar has dissolved. Remove from heat, add vanilla, and allow to cool completely.

Syrup can be kept in a jar in the refrigerator for up to 1 month.

Add 1-2 tablespoons of the vanilla syrup to 8 ounces of seltzer water and stir to combine. Taste & add more syrup if needed.

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Louisiana's Great Raft Brewing

By: Paul Morgan....The Beer Guy

I recently had the pleasure of receiving 3 different beers from Great Raft Brewing. I hadn’t heard of Great Raft Brewing prior to this review, but what a pleasant surprise. If I could describe their beers in on word, it would be “refined”. For those of you who haven’t heard of Great Raft Brewing, they are located in Shreveport Louisiana. Great Raft Brewing produces three flagship beers year round: Southern Drawl (a pale lager), Reasonably Corrupt (a black lager), and Commotion (an American pale ale).I received 2 of these, the Southern Drawl and the Commotion, for review, as well as, one of their seasonal beers, the At Arms Length an India Pale Lager. For this review, I’m going to discuss each beer from lightest to darkest.

First we have the Southern Drawl Pale Lager. It’s a nice light and malty beer with some light citrus hops. It’s crisp, clean, and refreshing. Great Raft describes this beer as wildly drinkable. They’re right, I’m going to sneak this into the hands of my non-craft drinking friends and point them in the right direction.

Next we have the Commotion American pale ale. On the label it states this beer is "bold, generously hopped, and balanced." Way to make my job easy because it's a great description. The Commotion starts off on the malty side then goes to the hops for a finish. There are flavors of grapefruit, a slight hint of apricot, and hidden in there a slight bit of creme in between. Nice.

Finally we have the At Arms Length India Pale Lager. Great Raft Brewing. On the label it states that there is an absurd amount of American Hops. I tend to shy away from really hoppy beers, but Great Raft Brewing's description may be doing a disservice to this beer and it's potential consumer. This beer is more balanced than some uncomfortably hoppy West Coast beers. Remember when I said refined. This is it, a very solid beer. It has flavors of wheat with hints of citrus and floral notes. It's slightly bitter and has a good dry finish. I paired this beer with prime rib and it was a great match. Even a good burger would be a great match. Call this one the favorite for me.

Now for the sad part. Remember when I said I hadn’t heard of them before? Well it’s because they’re not available everywhere. In fact, checking their website it seems Great Raft Brewing is only available in Louisiana and the very east side of Texas. Too bad, but I expect this to change soon enough. The beer is too good to stay regional.