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These SoCal Micheladas Are A Must Try

No matter what season it is in Southern California, you know the sun will always be shining, and the best time for cool and refreshing drinks is, well, always!  Without question, the go-to drink for the SoCal sunshine is a michelada, made with an ice cold can of Montejo Chelada.  Despite the pandemic affecting our day-to-day lives, our friends in the restaurant industry are doing their best to keep us fed while also keeping us safe.  You can be sure that these Los Angeles and Orange County spots got you covered any day of the week that you decide you need that fresh michelada.

1. Alta Baja Market (@altabajamarket) “La Chiquita”

This vibrant red and yellow miche’ from a Santa Ana market/michelada bar is made with passion fruit, with added yellow chilé packing an exhilarating punch.

2. Fiesta Martin Bar and Grill (@fiestamartinbarandgrill) “Dodger Chelada”

If bleeding “Dodger Blue” isn’t enough, you can now drink ”Dodger Blue” at this festive family-owned joint.  While this drink isn’t for champions only, it’s sure to be a grand slam in the taste department.

3. Miche Fresca King (@michefrescaking) “The Piña”

This chalice dripping with chamoy is fit for a king — made fresh daily with the proper fruit and sweets garnishing the rim. This and their other refreshing flavors definitely deserve more than one visit.

4. La Chuperia (la_chuperia1145) “Chupermichelada”

This is one goblet of fuego you are going to drool over — filled with all the spicy and zesty you want in a top notch miche’.  They make sure your thirst is quenched with a whole pint of Montejo in the mix; and are not left hungry with a side of juicy shrimp as a snack.

5. *Homemade Pineapple Michelada

If you can’t make it out to any of the wonderful places we’ve mentioned so far, creating it at home is easy!  We hollowed out a fresh pineapple to use as the cup, drip in as much (or as little) chamoy you want, spice it up with Tajin, and add in that beautiful mix of pineapple juice and Montejo Chelada — foolproof!

6. Las Chelaguas (@laschelaguas) “Vitrolero con Sandia”

You’re a true Foodbeast if you can take this drink down on your own, because this mini jug of miche’ is a hefty little thing. Fill this bad boy up with fresh sandia (watermelon) and Montejo Chelada to balance out the flavors — and of course, enjoy.

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Fast Food Technology

Skip The Line With Raising Cane’s New App

When you go to a restaurant with an unfamiliar menu, and you have no idea what to order, do you find that the most foolproof way to satisfy your hunger or do you opt for the always reliable chicken fingers? It’s pretty hard to argue how clutch they are at any point of the day.

With the pandemic continuing to affect our dining habits, restaurants have had to quickly adapt to better serve their customers. Spots like Raising Cane’s and their undeniably satisfying chicken fingers have adjusted to this changing climate, and can now be in your hands faster with their new easy-to-use mobile app.

Available on both Google Play and the App Store, the Raising Cane’s app lets you order for now, later, or much later (up to a week in advance). No matter when you want it, that tender chicken with the tangy Cane’s Sauce, Texas toast, and crinkle cut fries are just a few clicks away. You can’t forget the crisp, complex taste of Dr Pepper to compliment that righteous Cane’s meal — it’s a match made in fast food heaven.

So allow the new Cane’s app to satisfy your cravings, drive over to the nearest Raising Cane’s location when your order is ready, skip the line, make a dash for the counter, grab your order and go! Only thing left to do is to smash and sip on that juicy Cane’s and ice cold Dr Pepper.

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Brand

This Watermelon Michelada Is Next Level Refreshment

A unique, new chelada is here to shake up your holiday season, promising to defy the ordinary.  The Chelada from Cerveza Montejo embodies the rebellious spirit of Hispanic culture — bringing together bold and authentic flavors that resist the norm. Born to be unapologetic, the Montejo Chelada was brewed and blended to challenge all conventions.  The crisp mexican style golden lager combined with the robust, zesty flavor of the Clamato makes it the perfect daytime drink no matter what the season. Much like Montejo, Foodbeasts love to take things to the next level — which is why our Director of Video, Marc (@marckharrat) decided to elevate the experience by putting together a wild watermelon michelada, you can enjoy at home:
  • Start by hollowing out a personal sized watermelon, setting aside the inside to be blended.
  • Dip the rim of the watermelon into the classic chamoy and tajin combination for that extra ‘zing’!
  • Blend that watermelon up with some ice until it’s got a nice and slushy consistency and pour it back into the hollowed-up watermelon.
  • Pop open an ice cold can of Montejo Chelada and pour to the brim.
  • Add your favorite garnishes like a chewy tamarind stick, watermelon jerky, chile mango, or lime
  • Have some fun
Blend your own time-honored traditions with some bold new ones this holiday season with a fresh taste of Montejo Chelada, available now at your local markets.
Categories
Art Culture Drinks Food Fashion

PERRIER and Takashi Murakami Collaborate on a Limited Edition Collection

In the spirit of all things bubbly, PERRIER carbonated mineral water and world renowned visual artist, Takashi Murakami join together to create a line of limited edition PERRIER x Takashi Murakami glass bottles featuring the artist’s original artwork.  

The merging of two worlds will take PERRIER’s iconic green glass bottles and adorn them with Murakami’s vibrant and playful art style, making these great statement pieces for serious and casual collectors alike.  The special bottles also feature the artist’s well-known characters Kaikai and Kiki, in some iterations. Murakami is just the latest artist to collaborate with PERRIER, joining a gallery of icons like Andy Warhol and Salvador Dali, who have created pieces with the French water brand over their 150-year long history.  

While the full range of PERRIER x Murakami bottles and cans are available now at retailers nationwide, fans can grab the hottest merch from this momentous collaboration, which include apparel and accessories — exclusively at ComplexLand, the first-of-its-kind digital experience art and music festival, beginning today, December 7, 2020. Virtual visitors will also have the chance to participate in a virtual scavenger hunt, with a Murakami signed collectible as the prize.

Categories
Restaurants

Filipino Family Owned Restaurant Turned Community Kitchen Now Needs Your Help

At the heart and soul of every community, you’ll usually find a place where people gather to feel at home, at peace or whole.  A lot of times that place is around a table — a kitchen table, where loved ones gather to do more than just break bread. 

Since late 2019, Bebot has set that table as Long Beach, California’s first modern Filipino Soul Food restaurant.  But when a worldwide pandemic forces you to shut your doors and re-strategize, chef and owner, A.C. Boral, and his team realized that the only way to get through the pandemic was together with the community that supported them.  

In true Filipino fashion, A.C. and his team asked their community: “Have you eaten yet?” and added “Community Kitchen” to their title; then partnered with various community organizations to help feed the most affected families and frontline workers in their neighborhood.  Over the course of six months since the COVID lockdowns and closures began, Bebot Community Kitchen has provided over 5,000 meals to those in need.

Unfortunately, an accidental electrical fire ripped through the restaurant in the middle of the night on August 18th, leaving irreparable damage to their kitchen, their home.  For a new restaurant that has not even had its first anniversary, having to face a worldwide pandemic and a fire within the same year, most others would fold — but not Bebot.  A.C. is optimistic for the future and realistically hopes to have a place to reopen in the Spring of 2021.  

With all they’ve done for people in need, they are the ones who now need our help — so they can get back to being great ambassadors for the community.  

A GoFundMe page has been set up in hopes of recouping some of their losses, going towards a temporary space to continue their community kitchen operations, and subsidizing lost wages.  

Categories
Hit-Or-Miss

Olive Garden’s Breadstick Bouquets Return For Valentine’s Day

olive garden breadstick bouquet

If you haven’t made those all too necessary Valentine’s Day plans yet, don’t stress because Olive Garden has your back (and your wallet) with a to-go dinner for two special, so you can get back to more important things planned for the evening. And if you’re lovers of their breadsticks (who isn’t), then it’s about to be a celebration!

Starting February 13, Olive Garden’s 3-course special includes your choice of soup or salad, a shareable entree of their Five Cheese Ziti Al Forno or Chicken Alfredo, or your choice of tiramisu or mousse cake, and a box of after dinner mints. Of course, you can’t leave without a bouquet of fresh breadsticks. Flowers are played out anyway!

Pasta, breadsticks… its hard to imagine a more perfect way to carbo-load for that marathon you two had planned, right?

Categories
Hit-Or-Miss

Dunkaroos Are Making A Comeback This Summer

90s kids have another reason to rejoice because the popular childhood snack, Dunkaroos will indeed be making a sudden comeback in the Summer of 2020!  The Betty Crocker branded bites just created a less than cryptic account dedicated to the creamy cookies with one post simply captioned with the “looking eyes” emoji.

 

View this post on Instagram

 

👀

A post shared by Dunkaroos (@dunkaroos) on

Dunkaroos distribution was halted in 2012 in the United States, and 2018 in Canada.  The snack has garnered a cult following since the years of its discontinuation, with many fans urging a comeback, and few even attempting a homemade recreation.

The reintroduction to the market will begin with its original cookies, with vanilla frosting and sprinkles flavor.

Categories
Adventures Brand Features Hit-Or-Miss

Parmigiano Reggiano’s Impact on Food Culture

A couple hours south of Milan is one of Italy’s most treasured and storied regions that you may not know about. The Emilia-Romagna region of Northern Italy is a beautiful countryside that encompasses a lush pasture — the ideal place to cultivate epicurean goods. This region is home to important staples of Italian cuisine, with deeply rooted traditions that stretch their influence worldwide, lending itself to be superior producers of ham, balsamic vinegar, and of course Parmigiano Reggiano (parmesan cheese) —”The King of Cheeses.”  If your travels ever take you to this land of plenty, it would be easy to see why the culture of food in this region is especially valuable.     

Parmigiano Reggiano is a cheese that bears the weight of centuries old tradition. It carries with it an immortal process of cheese making that has been unchanged since its conception.  The process, developed by the Benedictan monks in the thirteenth century, uses only three ingredients: raw milk, rennet, and salt. With that, they were able to develop a method that safely aged cheese over a long period of time.  To this day, Parmigiano Reggiano, the authentic parmesan cheese can only be produced within the Emilia-Romagna region, using the same ingredients and methods.  

The 352 dairy farms within the Parmigiano Reggiano Consortium (the union of producers and traders) abide by a strict process in creating this natural cheese.  The process begins by combining fresh, raw, unpasteurized milk from local cows with calf rennet — the enzyme used to jumpstart the curdling process. It is whisked around in a large copper vat, separating the solidifying cheese and the liquids over a short period of time.  Once the cheese completely sinks to the bottom, it is scooped up and molded into a large wheel. It is later brined in salt and is set to mature properly over the course of at least two years before being sold.

This arduous and meticulous process requires a masterful hand to create, and goes on year round without fail.  It makes absolute sense that these wheels (of fortune) cost what they do at market.   

True Italian chefs know that there is no substitute for authentic Parmigiano Reggiano, and it’s potential in dishes soar higher than as just a garnish on a bowl of bolognese.  Unlike its American counterfeit of the grated variety, parmesan in its truest form can be delivered in innovative ways that take advantage of its robust flavor.

Over time, Parmigiano Reggiano was established as a Denominazione di Origine Protetta (DOP), a product with a protected designation of origin — which means that it is a good produced only in a specific region of Italy, requiring a specific production process that cannot be duplicated elsewhere, due to its association to culture and historical value. 

Parmigiano is truly valued in many frames of Italian culture, especially in the Emilia-Romagna region.  It’s special to all the chefs and gourmands — who value true craftsmanship and artistry; and the pursuit of authenticity.  But especially for the Consortium’s 352 dairy farms and its farmers — the literal nine centuries old art of cheesemaking tradition that spans several generations; all families that are prepared to pass down a noble livelihood to the next generation.  It is pride, passion, and genuine love that is at the center of this story.