1Start by wetting the rim of a cold, wide mouthed glass or frosted mug. Dip the rim of the glass into bar sugar to apply a generous coating of sugar.
2Add to glass 1 scoop of ice cream and (optional) Maraschino cherries.
3Slowly pour Blue-Moon Belgian White Beer into glass while tilting glass at an angle. Pour the stout slowly. You may have to set the glass down for a minute or so before adding more for the head to decay. If the ice cream gets stuck, gently lift it with a spoon until it floats to the top.
4When ice cream floats to top of glass, finish off with a gush (or a drizzle) of Hershey’s syrup.
5Enjoy! Go after the ice cream first! (The happy ending is when you get the bottom)
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.