Whiskies of the World Overwhelms and Delights Attendees

Recently, I was honored to cover Whiskies of the World, Houston edition, and please, dear readers, do not take my delay in writing about my experiences as any indication of how much (or little) I enjoyed the event! 

Indeed, I departed at the end of the evening with a warm glow caused not solely by the quaffing of sophisticated spirits but also by the passion with which so many of the distillers described the origin and preparation of their potable products.

Up close and personal with Macallan

Stepping into the lobby preceding the large ballroom of the JW Marriott, my photographer and I were warmly greeted by the staff and given adorable miniature snifters for samples. We took a brief tour of the room, which was pleasantly but not oppressively crowded, noting with admiration not only the diverse vendors but the amazing buffet(s) (not the plural) of appetizers (cheese, crackers, nuts), entrees (sliders, macaroni and cheese), and desserts (cookies and puddings).   

We then headed to our Macallan Master Class, which I kept calling, even when corrected, a "seminar," I think because I subconsciously want to get a third Master's in whiskey.

The sommelier Elyse gave a very detailed presentation regarding Macallan's history, then guided us as we  sipped the distillery  12 Sherry Oak,  Double Cask 12, 15 Fine Oak, and  Rare Cask. These varieties ranged from the smoky and heady to the  sweetly botanical, and presented in a spectrum of light and dark amber hues that often belied the dominant tasting notes, which made for some delightful surprises with each sip.

Despite Bridey's heritage, she is only a wee lass and had to pace herself and not polish off the entire contents of each tasting glass in order to leave some capacity for a couple more tasting tipples before departing for the evening.  

Although I am "a whiskey person," I would urge those who don't identify as such to attend Whiskies of the World next time it stops in Houston. The sheer fun I had in discovering the variation in different whiskeys was equally matched by the infectious spirit (hah!) of the fellow attendees.

Upcoming: Whiskies of the World (September 30th, 2017)

This weekend, I encourage you to eat locally (#HoustonStrong) but drink globally by attending the Whiskies of the World Festival this coming Saturday, September 30th. This event, rescheduled due to Harvey, will feature approximately purveyors from locales in the U.S., Europe, and Asia. An added bonus is that 50% of ticket sales go to Harvey Relief.

Click here to buy tickets;  $40 will be credited at checkout. Woo hoo!

Participants can also purchase additional tickets for master classes led by experts who can enhance your quaffing with some quality facts about the background of a particular spirit.

Bridey plans to attend and if you see her, please do say, 'hello.' But not in the Adele way. 

UPCOMING: Burger Bash At Karbach Brewery (Tuesday 10.18.2016)

Does the idea of eating burgers created by some of Houston's top chefs and drinking beer for three hours make you want to click your heels with glee? Well, that's what I did when I was invited to this upcoming burger competition hosted by Pat La Frieda and Food Fanatics. 

Yes, there are THREE cronuts on that middle shake.

(Well, honestly, I get giddy whenever I am invited to any "VIP" food event. Yes, it is that easy to flatter me.)

If the prospect of eating my way through the burger entries wasn't sufficiently enticing, I recently confirmed that milkshakes garnished with multiple baked goods will be on hand.

Drool-Worthy Coffee and Baked Good Collaborations at Three Brothers Bakery

This past week Three Brothers Bakery invited me to try their new line of create-your-own coffee drinks, which they encourage patrons to pair with a complementary baked good. 

Now, lord knows I never need an excuse to eat cake or cookies, especially those produced by Three Brothers Bakery. Coffee, however, is tricky for Bridey, who only drank tea during all-nighters in college  (what she drank while not studying, ahem, is a different story) and didn't have her first cup of coffee until she was 30 years old. 

Stately Gingerbread Man and Luscious Hamantaschen.

Not only am I still fairly sensitive to caffeine, but I also find the typical bitter flavor of run-of-the-mill coffee not very palatable. However, two important factors enabled me to highly enjoy the various iterations of hot and cold coffee at Three Brothers.

First, the Bakery employs the equivalent of a coffee sommelier, Jack, a most impressive java autodidact who oversees the roasting process as well as carefully evaluates the sourcing of the beans. Thus, this ain't your office's lame-ass brew that you and your coworkers' refer to fondly as "Satan's bathwater."

Second, the addition of syrups. Never underestimate how much some liquid flavored sugar can enhance a caffeinated beverage and an accompanying baked treat.

And because some don't like it hot, there are lovely iced versions.

See, for example, the infusion of caramel in a hot cup of joe, which provides a sweet balance to the savory top notes of a buttery hamantaschen. Or, pair an iced coffee inflected with vanilla syrup to even out the pungent spice of one of Three Brothers' gingerbread men.

Mexican Wedding Cookie and Almond Stick

I also recommend matching the intense the marzipan flavor of a crunchy, chocolate-drizzled almond stick with a soothing cafe au lait laced with hazelnut for a most pleasant legume battle.

Permutations and combinations galore.

But don't rely on my creations. Invent your own and sample all those terrific items proffered by Three Brothers that I didn't mention...until now. #cinnamonrolls #icedcookies #poppyseedloaf #somuchmore