Fine Craft Living

Welcome to Fine Craft Living!

Welcome! I’d like to formally welcome each and every one of you who found your way to Fine Craft Living. I am Amber De Grace, site owner and content creator at the time of FCL’s inception. I brought some content over from my previous blog, Tickling My Fancy, and may pull more here and there but all else will be brand spankin’ new.

My reason for getting rid of Tickling My Fancy and moving to Fine Craft Living is two-fold. First, I was getting some ridiculous and disturbing traffic to Tickling My Fancy. Between “tickling” and “food p*rn” (see, I don’t even want to type it in here), I was feeling overwhelmed and troubled by the traffic I was seeing and realized the name didn’t actually fit my content anyway.. which leads me to the second reason: while I wrote about things over there that did, in fact, tickle my fancy, I wanted to create a site that better described my passions.

And that is this. Fine craft living.

I appreciate quality craftsmanship, artisan products, unique services, and fine experiences. This is what I’ll be sharing on Fine Craft Living.

From travel tips, restaurant reviews, products that will make great gifts, craft beer, small-batch coffees and liquors, wine, and a collection of recipes, I hope you find that I’m feeding your eyes with some of the best of what is fine and what is craft.

If you click on a category and find it empty, don’t lose heart! I’ll be adding content all the time to fill up these pages. I’ll also be tweaking the page as needed to make it as user-friendly an experience for you as possible. 

Follow along on this fine craft living adventure! You can subscribe to get all the latest updates, and we’re also on Pinterest, Twitter, Instagram, and Facebook. 

I hope you have a fine day.

Artist Highlight: Alice Savage

Artist Highlight: Alice Savage

For this first artist highlight on Fine Craft Living, I’m sharing the beautiful art of Alice Savage. I own her print “Prey” with hand-painted silver effects that make delicate butterfly and moth wings look even more magical when the light hits it in just the right way. 

Alice Savage mostly sketches women with occasional furry creatures like a rabbit or insects tossed in. Her females are full of dreaminess and intelligence, mysticism and magic, with expressive eyes (or none at all) and finely stranded and flowing hair. 

She lives in Italy, views herself as an “artisan of beauty”, and has participated in quite a few art shows around the world. Her work is full of movement and natural beauty. I want to run my fingers through their perfectly untangled hair and I can’t help but gaze into their detailed and intense eyes.

Price points on her work range from around $10 for a set of mini-prints to $130 for an original drawing. My “Prey” hand-painted limited edition print arrived quickly and in perfect condition. Enclosed was a personal thank-you note and a small sample print of another one of her works. 

You can see Alice Savage’s work here {all photos are courtesy of Alice Savage’s Facebook page and you can click through each embedded photo below to see the original post}:

 

 

 

 

 

 

 

 

You can purchase her work on Etsy and learn more about her and view more work on her website. Follow her on Facebook to see new work!

Do check it out and support an artist. These pieces look lovely in the home and also make great gifts.

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird. Unfortunately, I wasn’t in Austin long enough to get a solid handle on the city. I can’t recommend the “best of” anything. I can’t share any “must see” attractions. I didn’t stand in an absurdly long line for any of the “best BBQ in town”. I was in town for Austin Psych Fest and spent most of the days and evenings at Carson Creek Ranch. I did write this Non-Definitive But Delicious Guide for where to eat on Rainey Street but please do not mistake me for being an expert on Austin.

One thing I did take note of when driving through the city is that it reminded me of other favorite cities like San Francisco, Portland, and Asheville. Many buildings are decorated with elaborate murals. Storefronts are full of curiosities. Food trucks are everywhere. 

That is not an exaggeration. 

Austin gave me the impression of being Bohemian, artsy, local-centric, and embracing of the weird.

Maybe I am totally off-base and need to return and spend more time exploring the city and discovering its personality. What do you think?

I was able to capture some of Austin’s spirit on the streets. 

{click on any of the smaller gallery-style photographs to view in a slideshow}

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Keep Austin Weird: Mobile Photography Essay

Are you an Austinite? What should I know about your city?

 

Sierra Nevada Mid-Atlantic Beer Camp Tour

Sierra Nevada’s exciting collaboration beer camp tour with craft breweries across the United States continued on August 2, 2014, with a stop in Philadelphia. The MarchFourth Marching Band, hailing from Portland, OR, was exuberant and a fun way to close out what was probably one of the best beer festivals I’ve ever attended. Included here are photographs and video from the event. Cheers!

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

It’s that time of year. The time when gardens are overflowing with inappropriately large zucchinis, vividly green and uncomfortably phallic if one gazes at them too long. I have been eating a lot of vegetables for breakfast lately thanks to a crisper that is fully stocked from our CSA. The zucchini was calling my name because I have quite a few and need to eat them before I’m forced to toss them in the compost. I did get several wonderful ideas of what to do with them when I asked this question on Twitter:

… and, as always, Twitter did not disappoint! These were a few responses I received:

Great ideas, right? Especially those muffins! – tasty. I went a completely different direction with these zucchini-broccoli hotcakes but will definitely be giving these two ideas a spin in the coming days.

As Jaden Hair of Steamy Kitchen says, “I guess if anyone could find a use for zucchini on my block, it would be me.” Boredom can be an excellent motivator.

Zucchinis (or courgettes, depending on what part of the world you live in) are vegetables (for eating) but actually considered fruits (in a botanical sense) and happen to be the ovaries of the plant that are swollen and heavy-laden with seeds. I bet some of you didn’t know that. Still hungry? Stay with me. It’ll be worth it. So while you’re (I’m) standing there thinking those zucchinis look all phallic and rated R, they’re actually the plant’s lady bits.

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

I love how they ooze, don’t you? One time after peeling a squash, that slightly slimy goo made my hands go completely numb for hours. I panicked. I thought I was having an allergic reaction. It looked like my skin was peeling off and I couldn’t feel anything properly. It only happened that one time but man, I was terrified of making them for awhile after that. Has that happened to anyone else?

Oh, and remember that the next time you’re eating fruit. Fruits are ovaries.

Moving on.

You’re going to start this recipe by scrubbing the zucchini in cold water and trimming the ends. Then you’ll grate it – I used the coarse side on my box grater – and squeeze out as much liquid as you can. I just used my hands but you can use a dishtowel if you want. Toss the zucchini in a bowl and chop just the florets of broccoli, removing as much stem as possible. Add that to the bowl along with the other ingredients.

I used colby jack cheese but you can use whatever floats your boat. Sharp cheddar would taste nice in this dish. The seasoning I used was a rustic Italian herb blend with some salt mixed in. You could do 1/2 tsp. oregano and 1/2 tsp. basil or any other combination. If you don’t use a seasoning with salt in it, you’ll want to add some to taste. The same goes for pepper!

I used coconut oil as my fat but you could use others. Whatever you want. One thing I encourage when sharing recipes is experimenting with it and making it your own. Don’t be afraid to make substitutions! 

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

I served my zucchini-broccoli hotcakes topped with Blue Isle Spicy Vegetable yogurt spread. Disclaimer: I was given a box of Blue Isle yogurt spreads to sample and share with my readers, if desired. After trying them, I did desire to tell you about the product! The spreads are made with milk from California dairy cows, use all-natural ingredients to create five flavors like honey and French onion, and are sourced from cattle that have not been treated with artificial hormones. It’s a spread you can feel good about! Plus, yogurt is full of good bugs for your gut so you’ll be dosing yourself with healthy strains of live cultures and probiotics. You can use it as a dip, a spread, or use it in place of cream cheese when cooking. Give it a try! You can find a coupon on their site and even more recipe ideas.

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis
Blue Isle Spicy Vegetable spread

I also drizzled on some Humboldt Hotsauce in their habanero-mango flavor because I’m a heat-seeker. It’s the perfect combination of sweet and heat. Disclaimer: Humboldt Hotsauce doesn’t know who I am and I discovered them through a hot sauce trade with a friend who lives in Santa Rosa.

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

What are your favorite ways to use up all of those zucchinis in your garden?

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

Zucchini-Broccoli Hotcakes, aka What To Do With All Those Zucchinis

 

Zucchini-Broccoli Hotcakes
Serves 2
These healthy zucchini-broccoli hotcakes are a quick and easy breakfast dish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 c. zucchini, grated and squeezed dry
  2. 1 c. broccoli florets, chopped
  3. 1/2 c. shredded cheese, your choice
  4. 1/4 c. panko breadcrumbs
  5. 1 tsp. dried herb seasoning of your choice
  6. 2 eggs, mixed
  7. Salt and pepper, to taste
  8. 2 T. coconut oil
Instructions
  1. Mix all ingredients together in a bowl.
  2. Heat coconut oil over moderate heat in a large skillet and scoop handfuls of vegetable mixture onto hot skillet. Press the mixture fairly flat, like a pancake.
  3. The egg may spread out a bit from the hotcakes and that's okay! Just press it back in with your spatula, if needed. These are eggy hotcakes.
  4. Let the hotcakes brown nicely on one side before flipping, about 5 minutes. Flip and brown the other side, 3-5 minutes.
  5. Serve topped with your choice of spread, hot sauce, syrup, or just eat it plain Jane.
Fine Craft Living http://www.finecraftliving.com/

 

 

 

Why You Should Plan A Trip To Jekyll Island This Summer

Why You Should Plan A Trip To Jekyll Island This Summer

Jekyll Island is part of the Golden Isles, located in charming coastal Georgia and surrounded by salt marshes and warm ocean currents. The island is about 7 miles long by 1.5 wide and offers all the amenities necessary for a great vacation for families or couples. Jekyll Island is a state park and an entry fee is required to drive onto the island.

Why You Should Plan A Trip To Jekyll Island This Summer
Entry point onto Jekyll Island

The entry cost for vehicles is $6 per day and it’s good for 24-hours of driving on-and-off the island. If you’re staying for an entire week and don’t plan on leaving the island at all, don’t bother buying the week-long pass, opt for the day pass and you’re set. If you want to explore the other Golden Isles then consider purchasing the week-long pass.

So what makes Jekyll Island a great travel destination for you?

The natural beauty. The wide, expansive beaches have hard-packed sand and tidal pools that beg to have bare feet splash in them.

Why You Should Plan A Trip To Jekyll Island This Summer
The wide beaches are beautiful

The water is comfortably warm and shallow, with gentle waves that allow even little travelers to feel confidence in the almighty sea. My 4-year old daughter, Lotus, paddled in and out of the water on her own while wearing an inner tube around her waist.

Why You Should Plan A Trip To Jekyll Island This Summer

At one point the somewhat murky water smacked her in the face and she shouted, “I hate this water!” but after a few minutes of stewing on the shoreline and angrily digging toes into the sand, she came back out and spent hours giggling and playing. 

Why You Should Plan A Trip To Jekyll Island This Summer

Driftwood Beach is located on the northern end of Jekyll Island and is a dramatic area, a graveyard of trees.

Why You Should Plan A Trip To Jekyll Island This Summer

Finely grained and sun-bleached limbs with roots thrusting into salty air in an unapologetic rigor mortis litter the sand and reach longingly for the ebbing ocean and horizon beyond. Little crabs and cockroach-looking creatures scurry and scatter among the rocks and trees, and sea birds gather for the obvious feast.

Why You Should Plan A Trip To Jekyll Island This Summer
Common scenery on Driftwood Beach

This seemed to be a popular local spot for photography sessions because there were at least a handful of fancy cameras capturing the magic hour while attempting to wrangle young clients into staged poses when they’d rather be running in the sand and surf. 

As always, all images posted here were captured on an iPhone 5c.

Wildlife? Jekyll Island’s got it.

Why You Should Plan A Trip To Jekyll Island This Summer
Coastal whitetail deer

During our week stay, I saw wild dolphins just offshore, sand dollars galore, horseshoe crabs, an abundance of coastal whitetail deer, terrapins crossing the causeway, and our friends caught and released many sharks while fishing off a boat in the channel.

Why You Should Plan A Trip To Jekyll Island This Summer
Horseshoe crab

Many sea turtle nests are located on Jekyll Island and the surrounding islands. Sea turtles seek high ground for their nests and they face so many obstacles in reaching adulthood that the Georgia Sea Turtle Center was founded to give them a fighting chance at survival.

Why You Should Plan A Trip To Jekyll Island This Summer
Georgia Sea Turtle Center

They rehabilitate, educate, and help to preserve the environment. The Sea Turtle Center has educational programs for all ages, a museum to learn more about the life of these quiet creatures, an observation window into an operating room where doctors remove fishing hooks and stitch up other injuries, and a hospice area where turtles are given the chance to gain strength and heal in peace. 

Historical significance. The idea behind the Federal Reserve was discussed and mulled over on Jekyll Island by the big-wig bankers and major financial players of the day. It was once the private playground of the wealthy, with plantations and the Jekyll Island Club dominating what is now the historic district.

Why You Should Plan A Trip To Jekyll Island This Summer
Jekyll Island Club

The Jekyll Island Club is still in operation and has a spa on-site and I’d love to spend a few nights there at some point in the future. You know, for research purposes … not because I’d enjoy the luxury and pampering or anything. The grounds are magnificent and ooze with deep Southern charm, thanks to the old and gnarled trees that positively drip with Spanish moss. 

Why You Should Plan A Trip To Jekyll Island This Summer

Jekyll Island embraced slavery at one point in her history. In fact, the last known ship to bring Africans to the United States for the dastardly purpose of slavery was The Wanderer, a pleasure-yacht-turned-vessel-of-horror. It landed in Jekyll Island in 1858. Today, visitors can learn more about this scar on our nation’s history by going to the Jekyll Island Museum for a full exhibit on The Wanderer and honor the lives of those brought over by visiting the memorial which is located in the southern part of the island at St. Andrews picnic area. 

Head to St. Simons Island and visit Fort Frederica. About 30 minutes away from Jekyll Island is Fort Frederica, located on St. Simons Island. This was once a British military outpost and was built in 1736 to defend against the Spanish. It held soldiers and their families, as well as merchants and those with trades like bakers, shoemakers, and blacksmiths. 

Why You Should Plan A Trip To Jekyll Island This Summer

The grounds today are mostly cleared of buildings but much work has gone into preserving the history of the fort. Roads are mapped out with street signs, remains of foundations have plaques telling of who once lived there along with a display of artifacts that were found at each location. The ditch that contained the moat is still in evidence surrounding the entire fort and it’s easy to imagine palisades and fort walls surrounding it in the glorious yesteryear. It is built on Frederica River and was established by General Oglethorpe. It served its purpose for years before the Spanish threat waned with British victories and the fort declined and is now in the state you’ll find today.

Why You Should Plan A Trip To Jekyll Island This Summer
Mature trees and Spanish moss

Fort Frederica is a quiet place with a hush hanging in the air. The citadel and barracks are still somewhat intact and the graveyard still contains the remnants of tombs. Spanish moss grows thickly and rustles quietly in the breeze, not wanting to disturb the rest of the footsteps of those who once walked these streets.

It only costs $3 for visitors who are 16+ to visit and is an excellent day trip from Jekyll Island. Definitely check out the museum for an educational video on the history of the island, additional artifacts found at Fort Frederica, and a few fun activities for children.

Stop at the Pier Village in St. Simons Island for a range of dining options before heading back to Jekyll Island.

Jekyll Island is an attainable destination for most any budget. You can stay where our nation’s wealthiest used to flock, at the Jekyll Island Club with rooms starting around $189/night. There are various chain hotels like Quality Inn and Suites and Holiday Inn Resort, as well as other luxurious accommodations like Villas by the Sea and the Beachview Club

House rentals are another option, which is how we stayed in Jekyll Island, thanks to an invitation from great friends! Here is a list of current offerings on Airbnb and VRBO.

Go camping! The Jekyll Island Campground offers primitive camping sites ($29/day) and full hook-up sites for RVs ($38/day for pull-through). It is located near Driftwood Beach and there is a general store located on the grounds for necessities you may have forgotten.

Jekyll Island offers quiet solitude with the option of luxury amenities, outdoor adventure, and historic interest. Charter a fishing boat. Go paddle boarding. Kayak along the coast. Bicycle along more than 20 miles of trails. Go to Summer Waves Waterpark. Hit some balls around the golf course. Relax. Breathe. Feel the stresses of life melt away.

These are the reasons why you should plan a trip to Jekyll Island this summer. I’ll be running a photo essay shortly with more of the natural beauty found on Jekyll Island.

Find out even more about Jekyll Island here.

Disclaimer: This is not a sponsored post. My only credit must be given to our wonderful friends who invited us to stay with them at their friends’ beach house. 

The Non-Definitive But Delicious Guide: Where To Eat In Austin

The Non-Definitive But Delicious Guide: Where To Eat In Austin {Rainey Street Edition}

I will be the first person to tell you that this should not be taken as any sort of definitive guide of where to eat in Austin. I didn’t have nearly enough time to explore the city and eat all the food. That’s okay, it just means I’ll have to go back and eat drink explore some more.

Local Austinites, I’m sure, have about two dozen other places to eat and drink that they prefer over what is listed here. Are you from Austin? Travel there often? What else belongs on this non-definitive guide? I’ll add it to the growing list of where I need to go next time.

I was only in Austin for five meals, the other meals we had at Austin Psych Fest or at HausBar Farms and Guesthouse. This limited our exposure to the dining scene. The parameters for our search included but was not limited to: tacos, BBQ, craft beer, Texas craft beer, and Texas border cooking. 

Here is part one of a two-part series on where we ate food and drank beer and margaritas in Austin, Texas. I’ll call this the Rainey Street Edition.

Food, craft beer, and travel is a trifecta of happiness.

Rainey Street. Parking is a crooked and haphazard affair where sidewalks can’t be found, laughter is loud, and what appears to have once been a small community has evolved into a bustling enclave for bars and restaurants. 

Banger’s 

Banger’s is located on hip and chaotic Rainey Street in Austin.

 There is outside and inside seating at Banger’s, the former consisting of long family-style picnic tables piled into a large courtyard. Entry doors lead inside where porcine taxidermy overlooks additional family-style tables and a tap list of over 100 beers.

The Non-Definitive But Delicious Guide: Where To Eat In Austin

Banger’s prides itself as having the largest selection of sausages in Austin and they offer meats like duck, antelope, venison, and more common varieties containing pork and chicken. 

The Non-Definitive But Delicious Guide: Where To Eat In Austin
From left to right: Southern Anteleope & Venison Merguez, Dak Bulgogi

Of course I had to get the Southern Texas Antelope & Venison Merguez, because where else am I going to find Southern Texas Antelope in Pennsylvania? It was mildly spiced but not spicy and surprisingly moist inside a casing that popped with every bite. I’ll be honest, though, the Dak Bulgogi that my friend chose was amazing. From Banger’s menu, the Dak Bulgogi: 

Bulgogi Chicken Sausage topped with sriracha, kimchi, oyster sauce, cilantro, carrots, and jalapenos on a kolache bun with a side of soy caramel lime. Served with a house made kimchi salad and sun dried shrimp chips.

C’MON.

The Non-Definitive But Delicious Guide: Where To Eat In Austin

With such a huge variety of craft beer, outstanding sausage and a poutine dish worth sharing with your friends, the laid-back atmosphere at Banger’s is definitely a place I’d go back to again and again.

The Non-Definitive But Delicious Guide: Where To Eat In Austin
Poutine

They also offer menu items like fried cheese curds, currywurst, boiled peanuts, a michelada bar, and beer milkshakes.

The Non-Definitive But Delicious Guide: Where To Eat In Austin

If you want to get a tattoo of the cute Banger’s logo, a hybrid cowboy boot/beer mug, talk to your server. Apparently they have a deal with a local tattoo shop and it’s free. 

I should have gotten one. Talk about awesome conversation-starting souvenirs. Banger’s, we’re talking about this tattoo the next time I’m in town, okay?

They have live music, many events, and are dog-friendly.

The Non-Definitive But Delicious Guide: Where To Eat In Austin

The legends of their founder, Olaf Gufstafson Banger (OG Banger), are colorful. See their website to read all about him.

Now I want a sausage.

Banger's WebsiteBanger's Facebooktwitter

 

Craft Pride

The Non-Definitive But Delicious Guide: Where To Eat In Austin

Craft Pride is also located on Rainey Street, close to Banger’s and wholly dedicated to all things Texan and craft. There is a small bottle and merch shop, inside seating that is decorated richly but simply, and outside seating areas.

The interior walls are black with an ornate pattern, the comfortably curved barstool-style seats at the pub tables are covered in black leather(ette) and heavily studded at the arms. On the ceiling is a large cut-out wooden plank relief of the Lone Star State, appropriately decorated with a single illuminated star.

The Non-Definitive But Delicious Guide: Where To Eat In Austin

You will only find craft beer made in Texas at Craft Pride, with offerings from more than 20 breweries taking up 54 taps and 2 casks from breweries like Live Oak, Hops & Grain, and Saint Arnold. The staff is knowledgeable and happy to answer questions about the beer that is served there. If you don’t understand a style, just ask!

The Non-Definitive But Delicious Guide: Where To Eat In Austin
Detroit-style Carnivore Pizza from Via 313

If you need something to nosh on while at Craft Pride, head out back to the courtyard and order one of the best pizzas I’ve ever had, an exotic Detroit-style pie. Via 313 is a food truck that is parked behind Craft Pride and sells pizza by pie, consisting of four corner slices. One pie was plenty of food for two people. 

But what is Detroit-style pizza?

For starters, it’s delicious. The crust is crunchy and full of cheesy grease-soaked flavor, the toppings are piled on the crust and the sauce gets spread on top. We chose the Carnivore pizza and it was truly memorable, what with its pepperoni, ham, sausage, and bacon. The menu also includes The 500 (with pepperoni, jalapeños and pineapple), the Continental (prosciutto, arugula, and parmesan), and the Omnivore (cremini mushrooms, sweet onions, green pepper, pepperoni, and hot Italian sausage). Order your pizza, sit back down with your beer and an order number placard, and have it delivered right to you.

Craft Pride has events like Flight Nights, release parties, and live music. When stepping out on Rainey Street, Craft Pride and Banger’s are great options for you.

Craft Pride: WebsiteBanger's Facebooktwitter

Via 313: WebsiteBanger's Facebooktwitter

I hope you enjoyed this first post in my Non-Definitive but Delicious Guide of Where to Eat in Austin, the Rainey Street edition! Check back next time for Guero’s Taco Bar and one or two more locations.

Beer Camp Across America

The Mid-Atlantic Stop on the Sierra Nevada Beer Camp Across America Tour

Sierra Nevada’s Beer Camp Across America 2014 is an innovative new event that is happening nationwide this summer. It is a celebration put in motion by Sierra Nevada but what makes it special is that it’s for the entire craft beer community. The Beer Camp will begin on July 19th in Chico, CA, and pass through five other cities before culminating in Mills River, NC, where Sierra Nevada is opening their second facility this year {congratulations!}.

Sierra Nevada Beer Camp

Beer Camp Across America

 

Sierra Nevada has given all breweries an open invitation to showcase their craft at each Beer Camp location. In the Mid-Atlantic stop held at Penn Treaty Park in Philadelphia, local breweries will have the opportunity to pour beer beside breweries like Ninkasi, 3 Floyds, Ballast Point, and Firestone Walker. Proceeds from the Mid-Atlantic stop will go to Brewers of PA, an organization that exists to support the craft beer community in Pennsylvania and stay abreast of laws that affect the industry.

 

We have a saying in this industry that the craft brewing community is 99% asshole free.” – Sam Calagione, Dogfish Head Brewery

Every Beer Camp location will offer five hours of beer sampling, entertainment provided by the March Fourth Marching Band, a commemorative sample glass, and a collection of food vendors (note: food is not included in the cost of your ticket).

There are 12 breweries creating collaboration beers with Sierra Nevada and they will be released in 12-packs, an adventurous and bold undertaking. These beers will be available at every Beer Camp stop as well as being packaged for resale. This is a video about the collaboration and it brought tears to my eyes to watch it and hear the passion and love that this industry has for its art and for each other. Please watch it and share with your friends!

Sierra Nevada had its start like many other breweries, right at home. It is always an inspiration to see homebrewers taste success through their art.

What Mid-Atlantic breweries will you see in Philadelphia?

This festival is open to any and all breweries in PA, Delaware, Virginia, West Virginia, Maryland, DC, and New Jersey. If you’re a brewery and not representing yourself at this festival, why not!? I’m happy to see these local breweries among those who will be pouring at Philly’s Beer Camp:

Spring House Brewing Company

South County Brewing Company

Tröegs Brewing Company

Victory Brewing Company

Lancaster Brewing Company

Liquid Hero Brewing Company

St. Boniface Brewing Company

 

What other details should you know?

Beer Camp Across America
Photo courtesy of Sierra Nevada

The date for the Mid-Atlantic stop is Saturday, August 2nd, 2014 and runs from 12pm-5pm. 

This is a 21+ event, for obvious reasons. No one under the age of 21 will be admitted, even if it’s a fresh wee one snuggled close to you in a carrier. Leave your pets at home because no one wants feathers or fur in their beer (plus they’re just not allowed at the festival).

Tickets will cost you $65 unless you’re entering as a DD, in which case you’ll pay $30. An ID will be required at the door to verify your age. There is a nominal fee that is charged for your online ticket purchase ($2.95 for the full entry with beer and $1.90 for the DD entry) and you’ll get your tickets in the email you provide. Tickets are non-refundable. 

Use the hashtag #beercamptour for this event.

You can travel along with the Beer Camp! I couldn’t handle it but maybe you can. Tickets for that cost $400.

Penn Treaty Park is located at 1341 North Delaware Ave in Philadelphia. 

 

Head to the Beer Camp Across America website for more information on the Mid-Atlantic and all the other stops.

I would love to make it to the Beer Camp experience. How about you?

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema

Texas Border Sides: Frijoles de Olla and Calabacitas con Crema

Whenever I travel somewhere new, I enjoy recreating foods in my own kitchen that are common to or inspired by that location. A trip to Dublin inspires me to make lamb stew. Going to San Francisco has me craving cioppino. If I take a trip to any ocean destination, I have to make about half a dozen seafood dishes when I return home. After our recent travels to Texas, I’ve been making many border-style meals. 

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
Irish lamb stew over colcannon

I love traveling and eating local foods is one of the experiences I enjoy best in any new or revisited place. Even foods like chicken pot pie differ greatly from region to region and those differences help shape one’s perception of that area.

These easy recipes make excellent side dishes for a summer cookout. The Frijoles de Olla, or pot beans, can be served two ways per the recipe below and they also create a base for all kinds of dips using ingredients like tomatoes, jalapeños, cream cheese, or salsa.

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
My son makes an appearance!

The Calabacitos con Crema is a zucchini and roasted green chile dish finished with crema. The beauty of crema is that it doesn’t curdle or separate when cooked and the flavor and texture is like a thick and tangy heavy cream.

Both of these recipes will require some work the day before making but those steps will take you less than five minutes, I promise. When you actually get around to starting the dishes it’ll only take you about 30 minutes each of active work, if that.

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
A mixed plate at Guero’s Taco Bar in Austin, TX

These beans remind me of ones we had at Guero’s Taco Bar in Austin. I can’t wait to get back to Austin just to eat more food.

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
There are just a few ingredients in the frijoles de olla.

Serve the frijoles de olla straight out of the pot – although I think they taste better when they sit for a day or more in the refrigerator – or serve them mashed in a refried fashion (frijoles refrito).

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
Frijoles de olla can be used to make frijoles refritos, or refried beans.

Eat them in a warm corn tortilla or use tortilla chips to scoop them into your mouth. If you’re like me, you’ll just eat it with a spoon when no one is looking. Either style of beans tastes excellent with some melted cheese and sour cream stirred in.

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
Frijoles de olla served in a corn tortilla with pickled jalapeño and cheese.
Frijoles de Olla, Two Ways
This easy recipe for pot beans is full of flavor and takes minimal active work to make. Serve it two ways, straight from the pot or refried.
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Ingredients
  1. 1 lb. dried pinto beans, sorted and rinsed
  2. Water to cover
  3. 1/2 lb. bacon, sliced into 1/2" strips
  4. 1 medium onion, diced
  5. 3 dried red chiles, rinsed, stems and seeds removed, and chopped
  6. 4 garlic cloves, minced
  7. 2 tsp. salt, or to taste
Instructions
  1. The night before making frijoles de olla, rinse the dried pinto beans and remove any stones or other foreign objects that you may find. Place the beans in a bowl and cover with several inches of water. Cover the bowl and set on the counter overnight.
  2. When you're ready to start the beans, drain the soaked beans and give them a quick rinse under cold water.
  3. Place the beans in a stockpot and cover with 2" water. Stir in the bacon, onion, chiles, and garlic but not the salt. Don't add the salt yet! Bring the combination in the pot to a boil and then lower the temperature to a gentle simmer. Partially cover the pot and cook for 2 hours, giving it a stir every now and then.
  4. Now stir in the salt and simmer for another hour or so until the liquid has thickened.
  5. Add more salt as needed to the finished beans.
  6. Serve right away or refrigerate for later use.
Notes
  1. To make frijoles refritos, or refried beans, heat a tablespoon of olive oil in a saucepan over medium and add one cup of frijoles de olla. Mash the beans with a potato masher or whatever else you have that can crush them, and simmer a couple minutes until the beans have become thick. Then add another cup of beans and repeat the mashing and simmering process. If you want to make a larger amount of frijoles refritos, just add more olive oil at the beginning. Always mash one cup of beans at a time. Once you've added and mashed all you want to make, stir while cooking for a few minutes until creamy and thick. Adjust seasonings as needed. Grab a spoon and enjoy.
Adapted from The El Paso Chile Company's Texas Border Cookbook
Adapted from The El Paso Chile Company's Texas Border Cookbook
Fine Craft Living http://www.finecraftliving.com/
Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
Calabacitas con crema

The calabacitas con crema is a spicy and vibrant vegetarian dish that works well as a side but we’re having it for dinner tonight served in tortillas with shredded cheese. Zucchini is such a versatile vegetable, don’t you think? I think this recipe would taste great mixed with pasta and sprinkled with cheese. There are so many ways to reinvent these simple dishes. What other ideas do you have?

Texas Border Sides: Frijoles de Ollas and Calabacitas con Crema
Calabacitas con crema

Both of these Texas Border side recipes are perfect options for #meatlessmonday meals, as long as you omit the bacon from the frijoles de olla. 

Calabacitas con Crema
This is a quick and spicy vegetarian side dish, perfect for any cookout as a side dish or served in warmed tortillas as a taco meal.
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Ingredients
  1. 3 green chiles
  2. 3 T. butter
  3. 1/2 medium onion, diced
  4. 3 garlic cloves, minced
  5. 1/2 tsp. dried oregano
  6. 2 medium zucchini, trimmed, cut in half, and sliced into 1/2" thick pieces
  7. 1/2 tsp. salt
  8. 1/2 c. crema (see note)
Instructions
  1. First you'll need to roast the peppers. Line a baking sheet with foil and place oven rack about 6" from broiler. Broil peppers on high for several minutes, turning occasionally and keeping a close eye on them. Remove the peppers when they are charred evenly and put them into a bowl, covering with a plate for 15 minutes until they cool enough to touch. Rub away the charred pepper skin, remove stem and seeds, and chop. DO NOT do anything else until you wash your hands thoroughly.
  2. Melt butter over medium heat in a large skillet. Add onions, garlic, salt, and oregano, stirring occasionally for five minutes. Add the zucchini and cook while stirring for four minutes. Add the chiles and cook for another four minutes or until zucchini is soft and cooked through. Stir in the crema and lower the heat to lowest setting, cover and cook for five minutes for the sauce to thicken.
  3. Season to taste.
Notes
  1. Whenever you're cutting hot chiles, make sure to wash your hands well after you're done handling them before touching your eyes, nose, or any other sensitive spot. Believe me. It doesn't feel good.
  2. Make your crema the day before by thoroughly mixing 1 tablespoon of plain yogurt in 1 cup of heavy cream. Cover loosely with cloth or a paper towel and let set out at room temperature for 12 hours. Put the crema in the refrigerator after 12 hours and let cool. It will thicken the longer it is in the refrigerator. You can purchase it or crème fraîche as a substitute in most stores but it's so simple to make that you should do so.
Adapted from The El Paso Chile Company's Texas Border Cookbook
Adapted from The El Paso Chile Company's Texas Border Cookbook
Fine Craft Living http://www.finecraftliving.com/
 Do you have a favorite regional style of cooking that you recreate at home?

 

Jester King Brewery, Where the Beer is Always Funky and Wild

Jester King Brewery, Where Every Beer is Funky and Wild

The day was bright and sunny with big puffy fair-weather clouds overhead that slid across a washed out Texas sky. This ranch land was the stuff of my dreams: patches of shading trees dotting a somewhat rolling landscape covered in an multicolored array of wildflowers. I’m sure I caught sight of zebras at one ranch we passed on the short drive out of Austin and into Texas Hill Country. It added to the magic I felt as soon as we exited the city and entered the wild.

Jester King Brewery, Where the Beer is Always Funky and Wild

We have been lucky enough to receive Jester King beer a few times in beer trades and having the opportunity to visit their brewery was a treat because their beer is not only finely crafted, it is uniquely their own. Their traditional farmhouse ales are brewed using wild yeasts captured and cultivated right on their 4-acre plot of ranch. While everything they create is done in the lambic-style, all is region-specific to Austin. Wild yeast in Austin is different than wild yeast in San Francisco and is different than wild yeast in Belgium. Yeast is everywhere, all around us, always hungry and searching for sugars to consume. In that respect, all yeasts are similar, but they differ from place to place in subtle ways. By using wild yeast, their own well water, and local grains, Jester King Brewery has created a product that is intrinsic to their own little corner of Texas Hill Country.

Every beer at Jester King is funky and wild.

Jester King Brewery was founded in 2010 by two brothers. The building in which they brew was once a machine shop and now houses a 30 bbl, or ~900 gallon, brewhouse. They are currently in the middle of an expansion and are excited about the future and their ability to create even more magic with the addition of a 30 bbl cool ship. A coolship looks like a giant shallow brownie pan and is used to hold the wort as it cools and becomes inoculated with the wild yeast in the air.

Jester King Brewery, Where the Beer is Always Funky and Wild
Coolship

The word coolship is an English version of koelschip, a Dutch word for this type of vessel. 

For their barrel-aged beers, Jester King uses a cool ship to cool the wort and become inoculated with wild yeast before racking it straight to a barrel after 24 hours. Some of their beers are fermented in stainless tanks but the same wild yeast that inoculates the cool ship wort is used to inoculate the beer in the stainless tanks. When they first started brewing, they set wort on the roof to attract and harvest wild yeasts. They sent that off to a laboratory where they were able to determine exactly what wild yeasts were present on the property and from there they were able to replicate and cultivate the native yeast composition. 

Jester King doesn’t use a brite tank to condition their ales like many other commercial breweries. A brite tank is the place where the process of refining and clarifying the product of yeast and other large particulates continues after primary fermentation. It is also used for carbonation, and storage before kegging or bottling. Some breweries serve beer on tap directly from the brite tank.

The process from start to finish on some beers at Jester King takes two to six months or more. Their goal is quality and one phrase I heard several times by our knowledgeable tour guide was that they use “sensory analysis” to determine when a beer is ready. They’re on the yeast and beer’s timetable, not their own.  

Bottles are conditioned at least one month. Barrels that once held mezcal and wine are used to age beer and some get blended or reintroduced to fruits for additional dryness as the yeasties receive another serving of sugar. Something I always wonder is how often infection occurs when using wild yeasts in previously-used barrels. Our tour guide addressed that question.

Jester King Brewery, Where the Beer is Always Funky and Wild

“Barreled beer is aged at least a year before we perform a sensory analysis on its progress. About 10% of barrels may be infected and in that case we dump the beer,” at this point there was an audible gasp from the tour group, “and leave the barrels exposed to the air to give them time to get rid of the bad bacteria.”

Barrels provide a happy environment for oxygen-scavenging bugs.

Barrel-aged beer is conditioned for a period of time ranging between three to five years. The brewers at Jester King are like mad scientists, mixing and blending these beers and tasting and mixing some more until the farmhouse potions are just right. I envy their job, don’t you?

Everything at Jester King is done by hand – the bottling, capping, labeling – it’s all a labor of love.

What can you expect when visiting Jester King Brewery?

Jester King is open and airy, with many picnic tables set along the slope behind the brewery and the adjacent building housing Stanley’s Farmhouse Pizza shop. Guests can play cornhole, take part in a free brewery tour (author’s note: always take the brewery tour), order pizza and have it delivered to your picnic table, and sample the many beverages that are offered at Jester King. I enjoyed being able to purchase small quantities of each beer, allowing me to try more varieties than if I had a full pint of just one or two.

Not only can you purchase samples of ale Jester King ale, there is an impressively curated selection of other regional beer, mead, wine, kombucha, and even cold-brewed coffee. You’ll also find many rare beers from all around the world.

This is a dog-friendly environment, as we found most places in Austin, and there were at least half a dozen hounds hanging out with their owners. 

Buy a bottle or several while you’re at Jester King. Take one home for a beer-loving friend. There are also shirts available for purchase in both men’s and women’s sizes and styles. I got a shirt for La Vie en Rose, a farmhouse ale refermented with raspberries.

Visiting Jester King Brewery is a must when traveling to Austin, whether you’re into beer or not. It is located only about 15 minutes outside the city but feels like a completely different type of world. 

It’s the type of world I could definitely make home.

You can find Jester King brewery on the web, on Facebook, and on Twitter.

 

Celebrating all that is finely crafted in life.