by Erin James
For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown…
Cooking with cider is nothing new at Carr’s Ciderhouse in Hadley, Massachusetts. The family-run operation has been working with all sorts of ways to incorporate apples of all forms into their cuisine. From winter coleslaw with a cider syrup vinaigrette to BBQ sauce made with an apple cider vinegar, the fruits bring a whole new angle to traditional methods.
Apple-based spirits have a long history in America (think back to colonial days). In fact, two of the oldest distilled spirits in the United States, apple brandy and applejack, have been served during important political gatherings, used as currency in exchange for labor, given as gifts to international leaders and even served as a delicious alternative to water in times before water was clean and convenient.
To say that gazpacho is an old dish would be a bit of an understatement. While no one is 100 percent sure how the dish originally came about, it is clear that it originated in the Andalusian region of Spain and that it has distinct influences from Ancient Rome. Gazpacho remained almost entirely in Andalusia until the 19th century, when the wife of French emperor Napoleon III fell in love with the dish and popularized among the court. The rest, as they say, is history.
With nearly everything on the menu at Bull City Ciderworks made in house, finding impressionable flavor is guaranteed, particularly when it comes to the ciders and how they’re incorporated into dishes.
Harry Monds, chef at the ciderhouse in Lexington, North Carolina, says he used to not enjoy cider, often thinking it was way too sweet. That all changed after trying the many different varieties that Bull City had to offer.
Known as the “Onion Capital of Canada,” Thedford is a small community in Ontario and home to Twin Pines Orchards & Cider House. Growing, pressing and fermenting on the property gives this producer the title of “estate winery” and their Hammerbent Red sparkling cider is a best of the orchard blend, using Red Court Cortland, Northern Spy, Ida Red and Golden Russet apples.
The charm behind pork’s 1980s nickname as “the other white meat” can still bring a smile to meat lovers faces. The sheer versatility of the dish makes it a home cook’s favorite, but it can often be hard to decide just what exactly to do with the meat. You can bake it, grill it, sear it on a skillet, serve it with fruit or with vegetables, make it spicy or sweet. It’s enough to make your head spin.
A sweet tooth is hard to deny. To sate this hankering, Urban Orchard Cider Co. in Asheville, North Carolina, has a sweet and sticky solution.
Pairing takes priority at this popular urban cidery, which brings cider to the thirsty and savvy masses of this buzzing beverage city. Focused on pairing their ciders with each food item on the menu, whether it be savory, sweet, raw or cooked, marketing and creative director Jeff Anderson says it really brightens up the dish.
From New York’s Finger Lakes region comes the Beckhorn Hollow cider from the small, family-run orchards of Eve’s Cidery. The cider is made using the traditional Champagne method and owners Autumn Stoscheck and Ezra Sherman take a more holistic approach to their orchards, experimenting with organic processes.
Beignets lie in the sweet spot between brunch and dessert, and a creamy white chocolate mousse makes it taste even more sinful. The intense black cherry and vanilla flavors of Liberty Ciderworks Manchurian Crabapple Single Varietal port-style cider takes the pairing over the edge.