Chopbiscuit preeminent booze review: Whitetail golden ale - Rock Art Brewery, Morrisville, VT

We figured it's time to get back to our roots here at Chopbiscuit and continue the reviews of The World's Best draughts. We're often seen walking our pints throughout town and cuddling with our favorite Belgium's at the Cinema. Beer is our canvas and we paint that canvas by drinking more beer. We have poked fun at our favorite canned beers in the past, but ultimately we love the best in craft beer brewing. Whether it's a Belgium White, American Brown Ale, Japanese Rice lager or an oatmeal stout - We enjoy a good beer and a firm hand shake. So, let's continue the exposition with our reviews.

Brewery: Rock Art Brewery - Morrisville, VT
Beer: Whitetail Ale
Beer style description: American Blonde Ale
Color: Light Gold/Copper
ABV: 5.0%
IBU:N/A

I had the opportunity to shake down this draught this past weekend while skiing in Stowe, VT. Rock Art is a brewery that I've always wanted to visit. The Whitetail Ale is a golden American Ale that has a nice crisp body and slightly dry, hoppy finish. The beer has a light honey sweetness, with a balancing of mildly characterised hops. It was a nice "refresher" beverage for skiing that didn't have the heavy after tones you get can with an America Ale that is hop forward. Rock Art has a nice catalogue of beers that has a very loyal following around Vermont.  For me, this was a great beer that differentiated itself from the standard Blonde Ale.

Also, go on their site and check out their brew videos. It's a pretty clever introduction to you beginner folks that want to learn about craft brewing.

3 Out of 4 Biscuits

Chopbiscuit Dining Review: Orange Cat Cafe - Glens Falls, NY

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Mark Mcdonough style)

Orange Cat Cafe
21 Elm Street
Glens Falls, NY 12801

So it's Monday morning and I'm sitting at the Orange Cat Cafe getting some work done. I'm feeling giddy, yet at the same time a little embarrassed. My close friends know that this is not an unusual predicament for me to be in, but, be that as it may I am. Here's why: I spend countless hours reading, researching and learning about cities and the food they consume. Ironically, this little gem is a bike ride away from mi casa. I'm embarrassed because I continue to search high and low in my neighborhood for grass-fed, locally raised beef outside of my house and it's often difficult to find. Max London's isn't open for lunch, it's a seasonal thang.

But PONCHO hooked me up with a text recently, letting me know that his brother-in-law was running GFB's as a chalkboard special at his watering hole The Local Pub and Teahouse. So, several times in the last couple of months I've been able to get my fix Luckily now I have Orange Cat Cafe. My very own local joint that I can call home.

We live in a beautiful little community, but lets face it until very recently the culinary adventures in Northern NY have been just that; an adventure. An adventure to find, an adventure to get to because it usually involved pretty long drive and search. My wife Sharon and I had a Sunday afternoon lunch at the Orange Cat Cafe and was pleasantly suprised because the food was killer! A very large portion of the menu is organic, even down to the condiments.  I was able to order a half pound grass-fed burger with romaine, shaved white onions and buns from Ezekiel. The fries alone are worth the visit. As soon as the order is placed they place the potato's into the fancy fry cutter then they drop them into the hot oil. A few minutes later these golden rods appear at the table and when you place their organic ketchup on them....Bam, amazing flavor. These fries are some of the best I've ever had. Period. They remind of my buddy Chef Vito's place that he had in St Louis a couple of years ago called Big V's Burgers.  Vito has always done local humanely raised beef and his fries and burgers were amazing.

So, I'm sure that you will see many more articles from me about the food or unknowingly to you, I'll be working, writing or hanging out in my new local joint.

Be Well Eat Well & Live Well
~Mark

*Oh, and the big bonus: They recycle, compost and save scraps for the hogs. I'm right at home!

Meet Adam Schmeichel - Head Brewer of Adirondack Pub and Brewery

Editor's note: This is a series of food related interviews with industry professionals, writers, bloggers, executives, farmers and folks who have made a positive impact on the food cosmos.

I would like to introduce you to Adam Schmeichel. (pronounced - Sme-kzzzcheelesch) Adam is the Head Brewer at Adirondack Pub and Brewery in Lake George, NY and is a Culinary Institute of America graduate that decided his passion lived in the world of malted barley, wort and hops instead of a kitchen. Originally from Michigan (The Mitt), he now lives in Saratoga Springs, NY. I had the opportunity to spend a day with Adam at ADK brewery and chat with him about the world of beer culture, process and brewing.

Adam's brewing day generally starts out early in the morning to make sure his batches are completed by mid-day. It's a job that has to have your attention as every detail matters along the way. 

As a fan of beer and beer making, I was always curious about how breweries choose their equipment. ADK produces their beers on a 15-barrel Bohemian copper brew house. The fermentation capacity is 60 barrels (1,860 gallons). Adam explained to me that they're often at peak capacity during high season. Adam and his team are very particular about their award winning craft-brewed beers and make no shortcuts when it comes to using the finest malt, hops, yeast and water. In 2010 Tap NY, ADK won the Brewers Cup as Best Brewer in the Hudson Valley region. (see below)

Adam (pre-beard) capturing the prize

Yours truly chillin' with the Mash

Unlike many brewers, Adam's approach is more of an artist, than a chemist. He told me that "I know each step of the process by feel and I don't have to monitor the batches with all the fancy gadgets that are available. It's a craft you learn with experience."  He also stated that brewing beer is summed up in four words, "Hurry Up and Wait." One of Adam's pride beer is Dirty Blonde Ale. The Ale was recently named “3rd Best Craft Beer in the Hudson Valley” by TAP NY. Dirty Blonde Ale is an all-American wheat beer with a twist of grapefruit, making this brew light, refreshing and perfect for drinking in the summer. I've had "Many "O" Nights with a Dirty Blonde provided by Mr. Schmeichel.  Adam also explained to me the his thoughts on the world of craft brewing and that it's still in its infant stages. He stated that grapes are to wine as barley and grains are to beer. "Most people think that hops are the influence to fine craft brewing, but it starts with great grains."

I had a great day with Adam, getting in his way and annoying him with my many questions around brewing. I think he's on the fast track to becoming a renown brewer with his use of flavors and creativity around great beer. As I've stated before, the commodity beer in this country has taken a big hit from Craft Brewers like Adam. People are realizing that Great Beer is better when produced by artisan brewers that are passionate about their product.

So, if you're ever up in the "Dirty" North, make sure you pick up one of Adam's fine craft brews.

The Hops of ADK

Chopbiscuit Dining Review: Hattie's Restaurant - Saratoga Springs, NY

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Poncho Sinatra style)

Hattie's Restaurant
45 Phila Street
Saratoga Springs, New York, 12866

Ever since I migrated west to Saratoga Springs, one of my favorite spots locally has been Hattie's. The soulful dining spot serves a variety of Southern and Louisiana cuisine, including their famous Southern fried chicken and homemade desserts. The chicken is so good that it's been written up in some of the most famous industry periodicals and Jasper, the Head Chef, even won a throw down with Bobby Flay. My wife and I had them cater our wedding rehearsal dinner a couple years ago to rave reviews from our guests.

Recently, Hattie's dove into the brunch business. We were finally able to stop in and check out brunch and were pleasantly surprised by the uniqueness of how they translated their southern cooking to pair with standard brunch staples. If you first glance at their menu, you realize it's something special if they are serving Brandy Milk Punch. Make sure you take a look at their entire brunch menu here.

I decided to go with the Cajun omelet, which featured North Country Smokehouse Andouille sausage, caramelized onions and extra sharp Cabot cheddar cheese. The smoked sausage added great flavor to the extra sharp cheese. The omelet was cook perfectly with a nice melted filling.  It was tough not to choose the Pain Perdu (New Orleans style french toast), but I was going to be wearing a speedo in the south of France in a couple days, so I wanted to loosen up on the carb intake. I kid. The highlight of the brunch were of course the Beignets, or as they are often known in New Orleans as, French Quarter donuts. They were fried to perfection with a nice topping of powdered sugar. So, there goes the speedo option.The menu has a bite for all brunch fans and puts their Hattie's flare into many early weekend staples.

So, if you're ever in Saratoga for weekend brunch - make sure you swing by Hattie's.

The art of merchandising - Thank you Stewart's

Sometimes you just have to stop and gaze in absolute wonder. You have to realize that some people are just more bright and savvy than you are. I had one of those moments this evening at Stewarts. I'm not sure I can explain what you see in this picture. It's beyond my ability to process from a creative and strategic merchandising skill set.

The bright orange cones, the folding card table, the promotion of ice cream in mid January in Upstate New York - I'm not in that creative league. Period.

Stewart's, you may have won the battle, but we'll win the war. God bless your Peanut Butter Cup.

Sincerely,
Poncho

Chopbiscuit preeminent booze review: Peak Organic Pale Ale - Peak Organic Brewing Company

We figured it's time to get back to our roots here at Chopbiscuit and continue the reviews of The World's Best draughts. We're often seen walking our pints throughout town and cuddling with our favorite Belgium's at the Cinema. Beer is our canvas and we paint that canvas by drinking more beer. We have poked fun at our favorite canned beers in the past, but ultimately we love the best in craft beer brewing. Whether it's a Belgium White, American Brown Ale, Japanese Rice lager or an oatmeal stout - We enjoy a good beer and a firm hand shake. So, let's continue the exposition with our reviews.

Brewery: Peak Organic Brewing Company - Portland, ME
Beer: Pale Ale
Beer style description: American Pale Ale
Color: Medium Gold/Copper
ABV: 5.05%
IBU: 44

I was turned on to Peak Organic from a local friend. Initially I was curious about the brand because of it's commitment to local ingredients and sustainable practices. Peak Brewing Company is a brewery that's committed to using the best ingredients possible for their handcrafted Ales. Peak's Pale Ale surprisingly became one of my favorite Pale Ales because of it's subtle caramel notes and smoothness. It's less hop forward than most, but I believe this adds to the dimension of the flavor.

The Ale has a solid pale malt scent along with a touch of Munich malt sweetness and a light to mild hop aroma. The taste, in my opinion, is right smack dab where a good American Pale Ale should be. The light pale malt flavor goes down easy and finishes with a touch of dryness and a light to mild bitterness.

It's the perfect Pale Ale, plain and simple.

*Four out of Four biscuits*

{No Shit Sherlock Commentary} NRA says eating well is critical to good health

I've written my thoughts about the need for the National Restaurant Association (NRA) in the past. I'm often dumbfounded how they take content and findings and spew it back out as the commandeer of restaurant foresight and opportunity. Let me say this, I have nothing personally against the NRA. I just don't see it's relevancy anymore outside of the yearly NRA show, where you can always find out the most efficient and cost effective ways to make "All Natural" hybrid jalapeno poppers from a desktop Turbo Chef.

So, let's move on to their very poignant piece on eating and good health. Apparently, they've done the research and figured out that "Eating Well is critical to good health".  You can read the entire article here.

Only if Paula Deen could  have read this article a few years ago.

I'm completely dumbfounded by the hypocrisy of the NRA and this article proves my point. They have a self interest to lobby for their members, period. The organization is a punching bag for big industry to tout it's power in alliance to gain more bandwidth on the national scene, and to stymie lawmakers in Washington.

2012 food and dining trends: #1 {Real food is chic}

Welcome to CB.com's 2012 food and dining predictions. I've always loved postulating about where food and food culture is headed. Sometimes I'm spot on, and other times I've failed miserably. We feel that we have a pretty good pulse on this industry and want to look into that crystal ball and lay out some educated guesses on what the food retail industry may look like like in 2012 without any of the Nicholas Cage Mayan calendar nonsense.

Let's finish our 2012 predictions with the number one trend on our list. We're finally done.

The coolness of REAL food.

Real Food is food which truly nourishes and respects producers, consumers, communities and ultimately, the earth.  It is a fundamental food system--from seed to plate--that fundamentally respects human dignity and health, animal welfare, social justice and environmental sustainability. Suck on that Glenn Beck.

Some people call it "local,", "hippie communists", "green," "slow," or "sustainable". Most knowledgable people just call it "Real food". It's that simple. Real food is food that is as close to its natural and original state as possible. Real food is not produced in a factory, it is not engineered in a lab, nor is it full of artificial colors, sweeteners, or flavors. It's what your grandparents and great-grandparents ate. Real food doesn’t have a list of ingredients - it is the ingredient. 


The more I travel, more I see food provides slowly move into this world. Real food, in my mind, is the number one trend in food service today. Real food looks like what it is – a tomato that smells like a tomato and is ate in the heart of summer. The Decentralization of procurement in our country is because people are starting to understand the "why's" of eating healthy. Let's face it, Our food system is broken. From food riots abroad, to rising rates of diabetes and obesity here in America; from the carbon emitted by agriculture to the human rights abuses in the fields; it's clear our food system is in need of major change. Travel to many urban communities and see the food deserts that have served our youth and less fortunate. 

Government and big business have failed to step up to the challenge, with business-as-usual prevailing over the health of our bodies, our communities, and the Earth. There's a real movement happening and slowly the economics are going to make sense. When it does, you'll see a new opportunity of entrepreneurs, farmers and artisans who will capture our stomachs and minds with this new progressive approach to eating.

Here's to REAL FOOD. Raise your pint glass now.

2012 Food and Dining Predictions:

#10 - The inconvenience of Food 

#9 - Personal Investment and Ownership

#8 - Minimal is the new black

#7 - The fusion of family style meals and belittlement

#6 - Beer is King, not the King of Beer
#5 - Cloud Eating and Cooking
#4 - Grains, Grains. Grains and .....more Grains.
#3 - Grow your own
#2 - Rage against the food machine

2012 food and dining trends #2 {Rage against the food machine}

Coming in at number two is the full on pursuit, by many, of "food justice" and integrity from millions of people across the country in their investigation to find solidarity between social, environment, unbalance and equality in our countries food system. This movement has been moving strong for quite some time, but I believe 2012 we will see a bit more clarity in their message and more focus on the objectives around our food ecosystem.

 As an industry veteran I've never heard the back room chatter this loud around people and companies that are trying to embrace more efficient practices or how to spin their message to dupe the eating populous. See the new Mcdonalds PR campaign around their lettuce, beef and potatoes. In one clip, they feature a farmer emphasizing family cooperation and rotational grazing to showcase the idealistic heritage of "real farmers" that support our industrial food chain. I think the ad campaign is a good move in the direction of transparency and connecting consumers with the farming origins of the food we eat. The farmers share a bit about their dedication to family, the land and environment, and making sure they produce quality food. As with most new campaigns from large companies, there will be critics and some blasting of how they are full of shit, literally and figuratively. Some question the honesty and motive of the ads, while others tie it right back into the big food company brute force and hypocrisy.

Whatever it is, this movement has legacy companies such as McDonald's throwing millions of dollars into a real food campaign to put a message out there. These boardroom MBA's and strategic consultants don't make decisions like this if they don't think that there's some potential Return on investment. Big companies in the food business can't seem to grasp that they're not the front line of innovation anymore and they have to play catch-up to trends that make brand sense. You can be assured the McDonald's of twenty years ago would have never thought they would be spending a big chunk on their Ad budget, touting their farmers and suppliers for a national television audience.

This year you will see a loud and expeditious voice of people making decisions with their wallet as they shift into different eating and purchasing habits. There's still a lot of work to be done, especially in our inner cities and in communities where real food is not an option.

2012 Food and Dining Predictions:

#10 - The inconvenience of Food 

#9 - Personal Investment and Ownership

#8 - Minimal is the new black

#7 - The fusion of family style meals and belittlement

#6 - Beer is King, not the King of Beer
#5 - Cloud Eating and Cooking
#4 - Grains, Grains. Grains and .....more Grains.
#3 - Grow your own

Chopbiscuit recipes: {Chillin' Chili}

Welcome to the Great White North

We are getting some much anticipated snow this week in New York, so I thought I would shoot out a quick post with my wife's Kick Ass chili. This is a simple and very flavorful chili that, well, tastes like homemade chili.Obviously.

It all starts with the ingredients, so make sure you buy the best organic jar tomatoes, great whole spices and you will be rockin' in the snow while the chili is simmering. You can use any protein, but this recipe calls for ground turkey. We often use seitan, ground buffalo and grass fed-beef. Just depends on our mood.

Chillin' Chilli

Canola oil - 2 tbsp

Ground turkey - 2 lbs

Onions - One large

Chili powder - 1 tbsp
Black pepper, fresh cracked - 1 tbsp

Chipotle chile in adobe sauce to taste (we usually use one medium or two small)

organic tomato sauce - 2 jars (click on the link for one of our favorites)

organic can tomatoes - 1 can (click on the link for our favorite)

Sea salt - taste

Pre-heat your pan over medium high heat for a couple of minutes. Add your oil, wait one minute then add the onions and turkey at the same time. Reduce heat to medium and lightly brown. (approx. 10-12 minutes)

Add the dry spices: cumin, black pepper, chili powder. Cook for 5-6 minutes, stirring often. Scrape the bottom of the pan and add the remaining ingredients and turn heat to low. Stir and cover. Stir every so often to keep from burning or sticking on the bottom. Run and play in the snow and come back and eat a killer pot of chili.

Be Well, Eat Well and Live Well

~Mark