Jul 26, 2017
I know in recent weeks I have been trumpeting the horns of many big time beers. Double IPAs, Old Ales, a crazy curry Imperial Stout. There are some wild and wooly and strong beers on the shelves. But I want to again praise the continued trend of the craft beer that’s...
Jun 15, 2017
With summer nearly upon us, I’ll continue the discussion from last week and look back to the origins of the beer we call pilsner. This effervescent, bright, clear and flavorful beer could easily be your warm month choice. And while nearly all pilsners are golden and...
Jun 7, 2017
The lunch rush is still winding down at 2 p.m. on a Wednesday, but Danny Bailey manages to slide off the line, still in his apron, to chat about his new restaurant, DB’s Cheesesteaks, which opened recently in the popular Avondale Business District. He’s a...
Jun 7, 2017
I’ve recently been watching Ken Burns’ 10-part documentary Jazz from PBS. Now, to many of you, I suspect that sounds like 10 hours of pure torture. While I think the filmmaker spent much too long on Louis Armstrong and Duke Ellington, I understand the importance of...
Jun 7, 2017
It seems these days every beer you pick up is brewed with something besides water, yeast, hops and malt. Without going down the road of “where have all the classic styles of beer gone,” you would be hard pressed to visit your local pub and not find at least one bottle...
May 24, 2017
Every spring and every Fall West Of puts out our semi-annual Cookbook Issue. Essentially it’s a food-centric issue that is a kind of cookbook, with recipes, cooking tips, and ideas from local chefs and food purveyors. There is always a theme of some sort and recipes...
