Wine and Dine Wednesday: IPAs, Bourbons, and Good Food

May 26, 2010

No real rhyme, reason or core themes in this post. Just want to recap some things I’ve really enjoyed lately.

My IPA Kick

Lately I’ve developed a taste for India Pale Ale (IPA). I don’t pretend to be beer or hops expert, but for those of you who don’t know it’s an amber-colored beer that has a distinct bitter taste and sometimes a lemony finish. Recently I tried:

East India Pale Ale Six Pack

East India Pale Ale

Flying Dog India Pale Ale

Flying Dog India Pale Ale

Bourbon: A gradual learning curve

Last week I went to White Star, a mellow, cozy, dim lit, old fashioned spirit sipping bar on the Lower East Side of NYC. White Star stocks 2 Bourbons I’ve come to like for their smoothness and sweet flavoring:

Four Roses Bourbon

Four Roses Bourbon ($14 @ White Star)

W.L. Weller Special Reserve

W.L. Weller Special Reserve ($10 @ White Star)

Latest Cooked Meal: Fettuccine w/ Leeks, Corn & Arugula in a Cream Sauce

Simple, not particularly original, but delicious nonetheless. I substituted peas for corn because I had them on hand and I added extra parmesan cheese and some chicken broth for flavor.

Fettuccine with Leeks, Corn & Arugula in a Cream Sauce

Fettuccine with Leeks, Corn & Arugula in a Cream Sauce

12 ounces fettuccine (3⁄4 box)
1 tablespoon olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
kosher salt and black pepper
1 cup corn kernels (from 1 to 2 ears, or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup grated pecorino (1 ounce)
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the corn and wine and simmer until the corn is tender, 2 to 3 minutes; stir in the cream.
3. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine; fold in the arugula. Sprinkle with the pecorino before serving.
(via Real Simple)
What you should order at The Norwood
The Norwood

The Norwood Dining Area

The Norwood is a membership-only club in West Chelsea with the mission of bringing together creative minds from all industries with a particular emphasis on media and entertainment. The restaurant is IMHO one of the best in the city and the bartenders serve quality cocktails. Here’s what I recommend:
Pimms Rangoon

Start with a Pimms Rangoon at the bar

Begin your meal with: Octopus or Pea Soup
For your entree: Duck

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