Talking Port-au-Prince’s Rhum Barbancourt, Water Sources for Spirits, Whiskey Barrel-Aged Sauces & Ultra-Premium Booze
Dec22

Talking Port-au-Prince’s Rhum Barbancourt, Water Sources for Spirits, Whiskey Barrel-Aged Sauces & Ultra-Premium Booze

Recently I showcased a Cognac trifecta, three stories deep-diving into all things Cognac. Elsewhere, there’s been plenty of other things to talk about. Here’s a round-up of some of my other recent musings in the wide world of good drinks. The Rebuilding & Importance of Haiti’s Rhum Barbancourt Closing in on six years since Haiti was devastated by a massive earthquake, this story takes a look at...

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MTF Around the Web: Searching for Sriracha, Talking Thai Food, Whiskey Arms Race
Mar30

MTF Around the Web: Searching for Sriracha, Talking Thai Food, Whiskey Arms Race

MTF’s head honcho (that’s me) has been all around the web as of late. Here’s a sampling of three recent pieces published on other high-profile platforms… The Search for a Better Sriracha   On Eater, I discuss “The Search for a Better Sriracha”, examining sriracha and its history, as well as its extreme popularity. Enter big-name chefs, from D.C.’s own Erik Bruner-Yang of Toki Underground...

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Does Mama Rouge’s French-Southeast Asian Cross Cultural Mash-up Work?
Feb19

Does Mama Rouge’s French-Southeast Asian Cross Cultural Mash-up Work?

Mama Rouge, open since October 2014 along the Georgetown waterfront in the former Bangkok Joe’s location, combines southeast Asian foods with a touch of French fare and flair. The result is a southeast Asian bistro drawing heavily from the food cultures of Thailand, Vietnam and France, and an entirely new restaurant concept, not merely Bangkok Joe’s reborn with a new name. But does all of this mixing and matching produce...

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