Home of the Famous Filipino Breakfast. #lovedivebrunchplaces (at Uncle Mike’s Place)
If you’re not already a bona fide expert on the situation in Ukraine, you will be after this quiz.
Add another 45 min tour to the trail
Originally posted on Michael Bradley - Time Traveler:
The producers of Maker’s Mark bourbon announced a distillery expansion to pump up production and keep pace with growing demand for the Kentucky whiskey. (Maker’s Mark)
Thursday to pump up production and keep pace with growing demand for the Kentucky whiskey, known by its distinctive bottles sealed in red wax.
The $67 million expansion comes barely a year after the brand created a backlash by saying it was cutting the amount of alcohol in each bottle to stretch its whiskey supplies. Producers quickly scrapped the idea.
The expansion — in the works well before the watered-down whiskey flap — comes amid strong sales across the whiskey sector. Bourbon and Tennessee whiskey revenues rose a projected 10.2 percent last year in the U.S., and exports surpassed $1 billion for the first time, according to the Distilled Spirits Council.
Maker’s shipped 1.4 million cases in 2013, up 10.7 percent from the prior year. It forecasts shipments to reach 2 million cases later this decade, after surpassing 1 million cases in 2011.
Bourbon makers in Kentucky, which produces 95 percent of the world’s supply, have invested more than $300 million in expansions in the last two years, said Eric Gregory, president of the Kentucky Distillers’ Association.
In a bow to tradition, the Maker’s addition will replicate the existing distillery in Loretto, a town about 45 miles south of Louisville where every drop of Maker’s has been produced. That continuity ensures “the DNA of Maker’s Mark is preserved as the brand grows,” said Maker’s Mark chief operating officer Rob Samuels, grandson of the brand’s founders.
“This investment is a continuation of the heritage, tradition and vision for this brand as Maker’s Mark continues to grow,” he said.
It’s the second major expansion of the Maker’s distillery. The newest update will add a replica of two existing stills, more fermenters and additional warehouses to store the whiskey. The addition will boost the distillery’s production capacity by 50 percent.
Groundbreaking is planned for next month. The first whiskey coming off the new still will go into barrels for aging in mid-2015 and will mature, on average, between six and seven years before being bottled.
The state said the brand’s producers will be eligible for up to $5 million in tax benefits as part of the project.
“We are very excited that this iconic Kentucky brand continues to grow in popularity,” Gov. Steve Beshear said.
The expansion comes as the ownership of Maker’s is changing hands. Suntory Holdings Ltd., a Japanese beverage company, announced a deal in January to acquire Beam Inc., parent of Jim Beam and Maker‘s Mark. The combined company would have annual sales topping $4.3 billion.
The Beam Inc. board approved the project Wednesday.
Patrick Schaal’s latest blog post:
Best Meals of 2013:
Surveyed critics, writers, experts. Asked what their best meals of the year were?
The Sunday Dinner Club
Next Vegan –chef Dave Beran
Aroy – ate a Thai feast: sai ua, sai krog, khao soi, som tom, tod mun, larb, pork neck salad
Fat Rice- squid
The Lobby- when had chef Lee Wolen, filled cavity of foie gras torchon with custard grapefruit puree, paired with almond crumble
TWO- the roasted ramp risotto
DryHop- burger and beer
Grace- fine dining
Tanta- raw seafood
Spring – French classics
Senza- scallop dish with cippolini, edamame, blueberry and oxalis
Summary of Chicago Eateries in 2013
January: Gene Kato moved to Sumi Robata Bar- top Chicago Japanese restaurant
February: Billy Dec opened !Ay Chiwowa! (tacos)
Top chef fan Fabio Viviani headlined Siena Tavern
March: David Dworshak made Takito Kitchen stand out.
Kendal Duque brought respectability to the menu at American Junkie- sports bar/restaurant/club
April: Kabocha grew
May: Juno opened, Parson’s Chicken & Fish created Negroni slushies– the drink of the summer
June: The Berkshire Room in ACME Hotel stood out as a lounge.
Smalls, Smoke Shack & More opened
Endgrain became the go-to for doughnuts and biscuits.
OON opened and closed
July: County Barbecue to Little Italy
August: Tanta opened by Gaston Acurio.
CH Distillery offered gusts to see the distillery.
September: Honey Butter Fried Chicken made fried chicken popular again.
October: The Dawson lost its head chef a month in.
Chop Shop serves great meat at a great price.
November: Matthias Merges opened A10 in Hyde Park, inspired by the Alps.
Summer House Santa Monica opened for those seeking California.
Art Smith opened LYFE Kitchen in River North with a healthy menu.
Lone Wolf is a great alternative for Little Goat diner or Au Cheval
December: Eataly- massive food emporium opened!
Nice Osteria opened ( One of Schaal’s favorites).
Coppervine pairs each dish with a cocktail, beer or wine.
Sportsman’s Club opened, a new cocktail bar in Humboldt Park.
Analogue opened, with the same bartenders from Violet Hour.
from Patrick Schaal http://ift.tt/1chB9AV
A new restaurant has opened in Chicago- Butterfly Sushi Bar and Thai Cuisine! I am usually not a fan of advanced sushi. Sushi is sushi and people thing they can make it better by making it fancy. But this restaurant does the trick. You can taste the freshness of the ingredients and better yet- they also serve Thai food! Haven’t you always wanted to order a roll AND curry. or noodles AND sushi? These are two of my favorite cuisines combined. I recommend trying this place!
Video with 1 note
Manchester United - Never Say Die (Late Goals Compilation 1992 - 2013)
Patrick Schaal’s latest post:
June 12 marks the start of the World Cup: Brazil versus Croatia to start. Ecuador has decided to retire the Number 11 jersey. They recently played Australia in a friendly match in London and won 4-3. No one on the Ecuador team was wearing Number 11. A little background on this decision around the Number 11 jersey: Christian Benítez, their striker, recently passed away due to a heart attack at the age of 27 while playing for his club team in Qatar in July.
According to FIFA regulations, his number must be available for use in the World Cup in June. However Ecuador’s federation is going to resist this. They want to honor Benítez. “We will have to have it, that’s what we’ve been told,” Reinaldo Rueda, Ecuador Coach, told Reuters regarding the Number 11 Jersey for the World Cup in June.
The numbering convention, until a few decades ago, precluded individual players from owning their numbers. The goalkeeper wears Number 1 and the numbers go up from back to front, with the striker having Number 11. It’s a touchy situation- the team and fans want to honor a player and what other way to do that by holding on to their number but if every great player was honored, the numbers would be in hundreds by now. Maybe that’s not a bad thing?
from Patrick Schaal http://ift.tt/MUpmg1
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