Dad and Josh get into the holiday spirit with holiday spirits. Josh pours The Grind espresso liqueur and had a breakfast taco, Gardetto's snack mix, and peppermint and cherry cordial ice cream. Dad shares the DeKuyper Peppermint Schnapps. For his pairings he had a Holiday smoky bacon cheese ball, braised lamb in a red wine reduction sauce, and peppermint bark. They enjoy these wintertime liqueurs.
Dad and Josh head into the holiday season with some beers to celebrate. Dad opens the Sierra Nevada Celebration Fresh Hop IPA and shares some baked brie with chestnut honey, blueberry coffee compote, green bean bundles, and gingerbread cookies. Josh pours the Delirium Noel from Belgium. His pairings are Murrays Maxx Extra aged cheese, sausage rolls, and braised short ribs. They have a great time getting into the season.
As we head to the best holiday, according to Josh, Dad and Josh give you some new wine pairings for your Thanksgiving holiday. They have a sparkling, a white and a red pairing again this year. The sparkling is Roederer Estate Brut Rose, the white is the Zull Riesling, and the red is Louis Jadot Beaujolais Village.
For this gin cocktail episode Dad does a Gimlet. In true Dad style he uses Hayman's Navy strength gin, clocking in at 114 proof. Actually because the Gimlet is a navy heritage drink it used navel strength gin anyway! JoAnne does a Gin Sidecar cocktail with Empress gin, and Tomiko does a classic Ramos Gin fizz which has an egg white. The ladies are well versed in gin cocktails so Dad let's them take over. This was a lot of fun learning about what makes London dry gin and learning about other gins...
Dad returns from Italy with some goodies. This week we try some digestiios. He brings a Grappa di Prosesso and Josh pairs it with a dessert tray. On that tray there are cannoli, tiramisu, and pistachio macarons. Dad opens up Benvenuit Nocino. He pairs hazelnuts, chocolate candied hazelnuts, cheese with truffles, sopressata, and pancetta. They enjoy these while talking about dad's recent trip to Italy.
In the final episode while Dad is in Italy, Jords joins Josh to sip on some Belgian strong ale style beers. They first opened the Brother Thelonious from North Coast Brewing and secondly Chimney Grande Reserve from Belgium. They share a single pairing plate this week. It has beef meatballs with garlic mashed potatoes, goat cheese, coastal English cheddar, prosciutto, sopressata, and coffee macarons. They have a great time chatting about a beer they both love and one which they both try for the f...
Friend of the show, Arkansas Democrat Gazette wine writer, Seth Barlow joins Josh for a wine episode. In this episode Seth attempts to change Josh's mind on Chardonnay. To do this he brings 4 different Chardonnays and blinds Josh on them. Before revealing what they are they talk about the tastes, characteristics, differences, and where (old or new world) they think it's from. Josh supplies the food for this episode. They snack on saffron and parmesan risotto, Toulouse sausages, garlic parmesan c...
You are in for a double episode treat! Josh brings on Jords, Dave, and Steven to talk about basic level vs high end rums and bourbons. For the rums Dave, the rum guy, being Bacardi superior as the basic and the Diplomatico Distillers edition number 3, their pot still edition. For the Bourbon, Steven brings Markers Mark and Jords, graciously, cracks s bottle of Blanton's to share. Since Josh didn't being any liquors he provides the snacks which consisted of grilled steak, Toulouse sausage, bresao...
Josh and Jords say Prost to Dad while they drink Oktoberfest. They have one plate consisting of Coastal English cheddar, jagerwurst, and a 4 meat 6 cheese pizza. The drink the Haufbrau Haus Oktoberfest from Germany and a local from Ozark Brewing. They have a wonderful time chatting about their shared love for Oktoberfests and as foodies, they talk a lot about food. Its a great time!
In the final episode before Dad heads off to Italy Josh and he open some Italian favorites. Dad opens a Northern Italian favorite, Produttori del Barbaresco. He has Danish blue cheese, blue cheese stuffed olives, cooked portobello mushrooms, and braised lamb. Josh decants a 2015 Rosso di Montacino from Tenute Silvio Nardi. For his pairings he has bersola, duck ham, cheese bread, and a pizza sausage from a local butcher shop. They have a great tasting enjoying the pairings and the conversation ab...
In their ramp up to Dad leaving for Italy, they mix up some cocktail. Josh stirs up the Venetian special Bellini. Josh made the peach nectar to go with the Italian Procecco. This cocktail was made famous by Harry's bar in Venice. Dad, being true to form, pours the scotch based cocktail called The Godfather. Marion Brando as Vito Carleone enjoyed the Godfather cocktail. They both have a good time sipping these drinks and talking about Italy. Josh tells his favorite Amaretto story. Cheers!...
As John prepares for his trip to Italy, Josh and John try some liquors which come from Italy. John brings the bright and fresh Villa Massa Limoncello. He makes parmesan crisps, gruyere crisps, and has an Italian cream cake. Josh pours the after dinner Amaro Montenegro. His after dinner pairings were homemade lemon, strawberry biscotti, bittersweet chocolate, and apple blossoms. They have a great time drinking these Italian liquors to help get John ready for his Italian adventure.
Prost to hefeweizen! Josh and John drink some great German hefeweizens. Josh opens the Hofbrauhaus and shares some delicious snacks. His plate included Zapps Voodoo chips, burrata with speck, bacon and cheese brats, and tuxedo cake. John pours the Konig Lugwig weissbier and shares some brats with carmalized onions, pad Thai, and a soft pretzel. They enjoy the history and deliciousness of the beers.
Josh and John pour up some wine from Washington. Josh climbs the Red Mountain to pour the Canvasback Cabernet Sauvignon. His plate includes red wine sous vide short ribs, blueberry goat cheese, and an ice cream sandwich. John cracks open the Boom Boom Syrah from Charles Smith. He shares smoked gouda, a 3 meat pizza, and burnt ends. They enjoy exploring these wonderful reds and the pairings they offer. It was a great red wine experience!
Josh has been waiting for this one! The men at Acquired Tastings open up Rye Whiskies. Josh pours his favorite, Michter's Single Barrel Rye Whiskey. With this whiskey he shares English cheddar, sous vide pork belly, and Italian salami. John pours up the Angel's Envy Finished Rye. On his snack plate is jerk chicken, sausage biscuits, and a super brownie dessert. This one offers some interesting pairing experiences and best on plates.
On the opening weekend of the English Premier Soccer League Josh gets together with his friends, David, Steven, and Kevin. They get together to play beer pong to choose Josh's team for the year. This year they also all get behind a mic for a special episode. They all pick a beverage that reminds them of their team. David, who is an Arsenal fan, chooses a Negroni. Kevin, another Arsenal fan, cracks open a Guinness. Steven, who is a Everton fan, chooses the Black Butt Porter. Since Josh gets his b...
It sure is getting hot out there! Josh and John cool off by cracking open some rose' wines. Josh opens the Vin Gris de Cigare from Bonny Soon Vineyard. He pairs a summer picnic basket of cherries, semi-firm gruyere cheese, salami, ham and butter sandwich, and blueberry macarons. John cools off with the Rose' of Pinot Noir from King Estate Vineyards. He pairs some avocado toast with bacon, a chicken, shrimp and chorizo paella, raspberry chocolate, and blood orange chocolate for dessert.
All cocktail episodes are special, but in this one Josh and John welcome family friend and long time listener Becky Tate and her son Nate, creative director of Sunboy, to the show. They all ended up bring cocktails which focus on rum and come from Cuba! Nate also a long time listener, shares one of his companies coconut sparling water spiked cocktails. Josh stirs up the El Presidente, Becky makes her mojito, and dad, in true dad form, the Papa Dople (double) Hemingway special daiquiri. We have a...
John and John jump back into the fires of Smoky whiskeys. John pours the Ron Swanson favorite, Laugavulin 16, a single malt scotch from Islay. He pairs Gjetost (Norwegian cooked goat cheese), peanut butter, KC style barbecue ribs, and a chocolate brownie cake. Josh stays closer to home with a locally produced whiskey, the Hickory Smoked Whiskey from Rock Town Distillery. The plate this week is a sweet, salty, and funky plate with fresh peaches, bacon, and Humboldt Fog cheese respectively. They, ...
For this beer podcast John and Josh have beers focused on fruit. Josh pours the Abita Strawberry lager. He pairs lamb gyros, duck ham, and strawberry shortcake ice cream bar. John pops open the Lindeman's Framboise lambic beer, and pairs breakfast with it. He has a mixed fruit cup, eggs Benedict, and crepes filled with goat cheese and raspberries.
Josh and John cool off as they sip on some white wines. Josh opens a bottle of Gruner Veltliner from Schlosskellerei Gobelsburg and shares General Tao's chicken, duck ham, bersola, and mozzarella with balsamic vinegar. John pours the Ecco Domani pinot Grigio from Italy. His pairings are bruschetta, garlic and cheese pasta, and lemon cake.
John and John celebrate one year of the podcast! They pop open some bottles of champagne and snack on a board of food. John opens the Moet & Chandon Nectar Imperial Rose. Josh opens the H. Goutorbe Special Club 2006. During the episode they reminisce over the last year of episodes, and talk about what's to come.
It’s getting hot outside so Josh and John open up their favorite summertime liquors. Josh opened up the Lillet Rose from France. Josh has a trio of light snacks: Summer fruit salad with mint, puff pastry with goat cheese and caramelized onions, and his version of a caprese salad. John pours the Hazelnut Kahlúa liqueur, and snacks on ricotta fritters, Kahlúa grilled chicken, and apple coffee cake, with kahlua glaze. They have a great time cooling down with these sippers.
As the temperature turns up Josh and John try some seltzers to cool off. Josh pops open the local Punchy black cherry Seltzer from Lost 40 Brewing. He has vegetarian plate this week with blueberry goat cheese, grilled nectarines, and grilled corn with chili lime butter. John picks the Mighty Swell peach seltzer. He shares waffles, grilled pork and peach swirl cheesecake. They have a great time talking about these low-carb and low-cal drinks.
Josh and John get sciencey and geeky with local wine director Susie Long as they discuss carbonic maceration. Josh brings a classic, Jean-Paul Thevenet 2016 Morgon. He paired it with 18 month aged Comte, goat brie, and cheddar brats. John pours the Willamette Valley Vineyards Whole Cluster Pinot Noir, and has goat cheese, and Genoa salami. Susie shares an interesting carbonic Tempranillo, Los Conejos Malditos from Spain with some mushroom chips. They have a great time discussing the wines and th...
We take a break and mix up some cocktails. John mixes up his Ancient Mariner cocktail, which is a rum based tiki style cocktail. Josh smashes his cocktail by making a peach, blueberry, basil and bourbon smash. They have a good time talking cocktails and sipping on them too. They agree some tweaking will be required to perfect these drinks. Oh Darn! They must continue to taste and iterate these drinks for perfection! CHEERS!
Josh and John try the world of Japanese Whisky. Josh gets one of the original whisky's from the House of Suntory, Hibiki Japanese Harmony. He pairs ponzu ribs, roasted pistachios, and orange vanilla creme brûlée. John pours the Tenjaku and pairs a spicy tuna roll, baked Camembert, and grilled steak. They both enjoy getting to experience these new whiskies and hear about their histories. Kanpai.
Josh and John are joined be fellow podcaster Captain Porter Brown Stout from the Beervengers podcast to talk about Imperial stouts. Josh cracks open the Oskar Blues Ten Fidy Imperial stout. He pairs dark chocolate and aged English cheddar cheese. John pours the North Coast Old Rasputin Russian Imperial stout. As his pairings he has "HIS" KC style barbecue ribs and grilled s'mores. The Captain has two pours for the show, the first is the Gingerbread Imperial Stout from Evil Twin Brewing and pairs...
Josh and John pop open some delicious Zinfandels. Josh pours an Italian, 2016 Antico Sigillo Primativo Di Manduria and shares Memphis style ribs, a cheeseburger with onion straws on top, and a wood-fired pizza. John open the 2017 Ridge Pagani Ranch Zinfandel. His pairings are gjetost (a Norwegian goats cheese), spaghetti with sausage red sauce, and carrot cake. They enjoy a good time seeing the differences between the types of Zinfandel.
In this episode Josh and John dive into their at home bars and talk about their go to orange liqueurs. Josh pours the Solerno Bloof Orange Liqueur. He pairs it with Gus' World Famous Fried Chicken, chocolate crème brulèe, and uses local espresso to make a cafe correcto. John pours Grand Marnier and has chicken and apple pate, French onion soup, and cranberry, walnut and orange muffins as his pairings. This one was interesting for both of then as they drink these straight for the first time....
