Words in Weirder Ways

So this blog is titled George Eats and it should include Drinks. And maybe writes, as that's the only eating and drinking you get to read about here.

But sometimes the writing isn't about eating and drinking as is the case today at Zocalo Public Square where I've got the poem of the day, some lines about where I lived over 20 years ago. My ode to "Centre County."

Still Stirs Your Cocktail

Once there was just a tomato, then heirlooms boomed, and now there are more than 250 varieties. Once cocktail makers only knew one bitters — Angostura — but now the world is brilliantly, broadly bitter, especially if you go and check out Still (37 E. Ortega St.; [805] 883-1080; elevateyourethanol.com), Santa Barbara’s new shop for barware and cocktail accessories. Among his other products, owner Jeremy Bohrer offers tastes of his many bitters, like a savory gumbo one from El Guapo in New Orleans, and then he’ll talk you through possible uses. It’s just one way this new spot at the corner of Anacapa and Ortega streets is a mixologist’s dream.

Want to read the rest then do so at the Indy's site.

(Don't) Sip This: Viniq

Viniq: Ever have the urge to drink a lava lamp? Well, here’s your chance.

Want to read the rest then do so at the Indy's site.

World of Pinot Noir: Pairings with Mushrooms and Uni

While the annual World of Pinot Noir event might be best known for its two days of grand tastings featuring wines from over 200 producers, it also takes its job exploring the world, not just the taste, of pinot quite seriously. For instance this year's version of the annual event, to be held March 6th and 7th at the Bacara Resort & Spa in Santa Barbara, has scheduled a Foodie Frenzy Seminar Pairing, exploring a classic pinot noir match with mushrooms, along with a push of the spiky envelope -- uni.

Want to read the rest then do so at KCET's Food Blog.

Sip This: Mezcal Amarás

Mezcal Amarás: Mezcal might be having its moment, and this import by Anchor Distilling certainly will help convert anyone assuming mezcal is merely tequila’s burlier, brawnier cousin. It’s a joven (young) style made from 100% Espadín agave from Oaxaca. Amarás translates as “you will love,” and that’s not just advertising bluster — think of this as a smooth, sipping tequila with campfire notes (anyone a fan of peaty Islay scotch wants to get this mezcal immediately).

Want to read the rest then do so at the Indy's website.

Designing a Wine List for Different Restaurant Scenes

It might be easy to imagine away, with the pull of a cork or two, all the work it takes to be Wine Director for the Toscana Group's restaurants Toscana and Bar Toscana in Brentwood, and SY Kitchen in Santa Ynez. But first you have to account for the years of study. For Emily Johnston, the person who is that Wine Director, that meant studying French and Italian in college, then wine at ALMA Scuola Internazionale di Cucina's Wine Academy in Parma, Italy. As she puts it, "There's a lot of work that goes behind putting together and maintaining a wine list, from spread sheets to inventory. It's not just sitting around under the sun drinking wine."

Want to read the rest then do so at KCET's Food Blog.

Modest Confessions of the Barefoot Contessa

I don’t know about you, but any time I’m having a dinner party and things start to unravel during prep, I think, “Just channel your inner Ina.” By that, I mean Ina Garten, the calm, cool, and collected Barefoot Contessa on the Food Network (think of her as the anti-Guy Fieri) whose best-selling cookbooks include her latest, Make It Ahead, and the one simply named after her trademark line, How Easy Is That?

Want to read the rest the do so at the Indy's site.