Made using real peanuts, Skrewball Peanut Butter Whiskey is as crazy as it sounds. It’s the answer of “why not” when someone asks, “why?” With its surprising sweetness, smooth finish, and obvious peanut butter flavor, this American whiskey proudly bucks convention as the black sheep of the whiskey aisle. We sat down with Brittany Yeng, co-founder of Skrewball Peanut Butter Whiskey, to find out how her husband’s obsession with peanut butter led to the first-ever peanut butter whiskey, and how it’s turning skeptics into converts and welcoming those who go against the norm.
Whether you’re hosting a party or entertaining for friends, the food you serve should be a memorable part of the event. Passed hors d’oeuvre are a little passé. Why not get your guests involved in a more interactive and inspiring way to nosh? Try a do-it-yourself peanut butter sandwich bar to enliven your soiree.
One-third of consumers worldwide prefer to buy food from sustainable brands.
That’s according to a recent surveyof 20,000 adults from five countries, including the U.S, which was conducted by Unilever – a transnational consumer goods company.
After attending Menus of Change(MOC), an annual summit hosted by the Culinary Institute of America and the Harvard T.H. Chan School of Public Health, I learned how the food service industry is making moves to listen to consumers’ concerns. The good news is that chefs and other food service leaders are working to improve environmental health – but there is still great need for change in one specific area: water sustainability.
The food trends list are out detailing what's hot, what's not, and what you're likely to see and eat in the near future. Air frying and plant proteins are definitely in, while spiralized vegetables are on their way out. But one trend that isn’t going away anytime soon has as much to do with the food as the vessel that it’s served in. Meals served in bowls continue to be a popular trend, and grain bowls are the new black.
“Southern food is more than fried chicken and biscuits,” said Virginia Willis, James Beard Award-winning chef, cookbook author and Editor-at-Large for Southern Living magazine and author of the popular column “Cooking with Virginia.” Though many people associate Southern food with deep fried and butter-laden meals, Willis argues that misperception overlooks the rich cultural history and agricultural nature of the cuisine. She sees the regional fare as a wholesome way to use fresh, local ingredients, like peanuts; and she’s helping others rethink Southern food.
The 1980s-television series Cheers™ didn’t just give us Norm as the ideal beer-drinking buddy, it also memorialized peanuts as the iconic, salty bar snack to go along with a pint of beer. But even before the show aired, peanuts already had a seat at the bar. As one beer expert explains, there is a gastronomical reason these two are a perfect pairing.
Whether you’re hosting a casual backyard barbeque or an upscale dessert party, a cheese and charcuterie board is a great addition to the menu. A crowd-pleasing appetizer board doesn’t have to require much prep time, and it will keep guests occupied so you can enjoy hosting.
With 13 years of experience in food and beverage, Sanjiv Patel has already had a lifetime’s worth of career experience that other entrepreneurs in the industry would kill for. Patel’s career adventures with The Tetley Group and Stacy’s Pita Chip Company laid the foundation for his latest success, Lord Nut seasoned peanuts.
Craft brewers are defining this artisan field by experimenting with varying consistencies, characteristics and flavors of their brews. Some are even incorporating familiar flavors like peanut that complement classic beer notes, such as the roasted flavor of a dark, malty porter. While brewers create their beers with depth and complexity that are enjoyable well enough on their own, any beer sommelier will tell you that just like a fine glass of wine – craft beer is even better with food.
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