Very Sad News

I received some very sad news today about a Williamsburg restaurant pioneer. Colin Devlin, chef and owner of such restaurants as Dumont, Dumont Burger, and the since closed Dressler, was found dead in Pennsylvania. Please read an article by Lauren Evans in Gothamist here.

Colin Devlin fostered an amazing atmosphere in his restaurants and was a pioneer in Williamsburg when it came to amazing farm fresh food. I have many great memories of his restaurants, Dumont in particular, and will always appreciate what he has done for Williamsburg and for me personally, even though we never met. From burgers with my best friend sitting in Dumont Burger to my first date with my girlfriend, very special memories were made while in your restaurants, and I will never forget that they were because of you. 

Colin, it's sad to hear that you are gone. I hope you read my review of Dumont before your passing and I hope it gave you great pride. You were a visionary, a mentor, and you will always have a very special place in my heart. I can only hope that someone treats your restaurants as well as you did and shares in your drive, passion, and creativity. We will miss you. Rest in peace. 

Please read my past review on Dumont here. 

-Adam from Tipped Mixology

Gluten Alternatives

Photo via http://www.nuts.com

Gluten Alternatives

Whether it's a fad or not, the sheer number of these gluten substitutes is staggering

I wanted to get a quick post out commenting on rice and grain alternatives. I could go crazy focusing on how many are out there and how many seem to wiggle their way into popularity overnight. White bread is now a pariah and carries the penalty of death by gluten if used in your kid's peanut butter and jelly sandwich... but don't use peanut butter, because some people may be allergic. Try almond butter, or better yet Hemp seed spread. If I was speaking this last sentence, my voice would be dripping with contempt because I think this has all gone too far. You may ask, 

"But Adam, you handsome devil, people can't help if they or their kids have allergies or celiac disease." 

Yes, I understand allergies are a huge issue and shouldn't be joked about. I work with a woman who had an episode because someone made noddles with peanut oil as an ingredient--it's serious stuff. I actually think food labels should more clearly state which food allergens they contain for ease of the consumer. I constantly have to check my snacks for peanut material now, and sometimes they sneak up on me in the oddest products. But enough about peanuts, let's get to celiac disease. I'm sure I wont be making any friends when I say gluten-free dieters are the new vegans. Celiac disease itself, while i'm sure is not fun, is not life threatening. A wheat allergy, on the other hand, is. There's a huge difference; a wheat allergy will cause all the normal allergic reactions from hives to anaphylaxis, while celiac disease will cause gas, bloating, and diarrhea... In other words, a normal night after cheap Mexican food. Celiac sufferers just can't process gluten the way that other people can, and I feel for them when I bite into my fresh-baked baguette and sip my malty beer. 

Gluten free beers do actually exist, though I haven't tried one. Via http://www.seriouseats.com/

A Word on Figs

A Word on Figs

The quest to become a figgin' genius

As I may have alluded to in previous posts, I have outdoor space now. Along with a nice patio and large patches of dirt, I am the proud owner of five gigantic fig trees... needless to say, I'm up to my eyes in figs. This will lead to my endless supply of fig preserves, pickled figs, dehydrated figs, fig syrup, fig jam, bacon wrapped figs, sticky figgy pudding, broiled figs, baked figs, poached figs, fig newtons, balsamic fig vinegar, fig mustard, and just fresh figs. It was such a shame that when I tasted my first ripe, but raw fig, I didn't quite care for it. I think this is because of the varietal of fig that I'm dealing with here--pretty sure it's a Brown Turkey fig, which is a little less sweet and more grassy than other figs. Actually, I can't be sure at all what varietal of fig I have behind my apartment, because there are almost 1000 different fig varietals. I'm now in the process of joining up on fig forums (yes, there are forums for everything on the internet) to ask a fig expert for help in identifying my sweet jewels. 

I hope my readers like figs, because I can only assume I'll be posting many-a-fig recipe on the blog once I get a chance to test them. I will become on with my figs and learn to love them like they are my own. I'll be my own fig expert, fig genius, fig freak. Stay tuned for more fig-themed fun!

-Adam from Tipped Mixology

Update - July 16th, 2013 and Vermont

Update - July 16th, 2013 and Vermont 

An update on the blog as well as a short recap of my trip to Vermont this July 4th.

Hey Everyone,

I wanted to write an update saying the move was successful, but I'm still very much in the process of getting acclimated to my new apartment and my new neighborhood. In the mean time, I'll be posting quick little posts like this one until I get some more time to write proper ones. Expect everything to get back to normal when I get back from Kentucky in early August--yes, I need a major vacation! In the meantime, enjoy this small summary of my July 4th trip to Weathersfield, VT with all my high school friends.