Food and Wine cocktail issue

[trillium]

I bought the Jan edition of "Food and Wine" because it declared 2006 to be the year of the cocktail and I had to laugh when one of the 4 cocktails in the article was a vodka, olive brine and squid ink "martini". Hmmmm. Let's hope it's not a trend. It was weird, the west coast was very well represented, but not the east coast (or even middle!). And there was more hype/propaganda from Michael Hebberoy, a local restaurateur, about his new line of "gins" including one you sip warm (carob root anyone?). I was disappointed overall from a cocktail standpoint, but it's worth a flip-through at the check out stand. It's been years since I read a Food & Wine, but when did they start giving you fashion information about the dresses being worn in the pictures????

regards,

trillium

[jsolomon]

On a completely different note, I think if there were a squid-ink beer, I would try it. But, not in my sacred martini. I can't even bring myself to drink a vodka "martini" without vituperative editorial comments.

I wonder what squid-ink would do to beer.

[michaeldauphinais]

I picked up this issue on a whim and read it while flying to Honolulu. At least Audrey Saunders and the Pegu Club get a little publicity, but I was very disappointed in this particular issue. The magazine used to distinguish itself a couple of years back, but IMHO it is now the "foodie" magazine for the tragically hip.

Ugh.