If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stone's throw from the equator. You can thank Frederic Tudor, the “Boston Ice King,” for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone”-like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
A Celebration of Food and Drink in Game of Thrones
A look at iconic food moments on the show.
Behind the Business - Umami Burger
Umami Burger COO Gregg Frazer talks everything umami, fast-casual dining, and the newest additions to their menu.
As unconventional as it may sound, this unlikely flavor combination is one for the books. Tangy-sweet bread and butter pickle juice against a salty peanut butter topping makes for a an incredibly rich, balanced ice cream-eating experience.
Crispy Prosciutto Wrapped Asparagus
Ridiculously easy yet super impressive (and naturally, delicious), these crispy prosciutto-wrapped asparagus spears are perfect appetizers or cocktail party food.