Drakes Supermarkets’ Post

Ever heard the saying "One is not like the other"? It’s true, especially when it comes wine and art. We take care to ensure how you “see it now” is how you “receive it later”. These posts will be dedicated to sharing insights into how we specially prepare and package your wine and art shipments. We move what moves you. #Aspiring #Aspireto #SippingShipping #ShippingArt #ArtShopper #WineShipper #ShippingWine

Cabernet Sauvignon gets more an more fascinating, the longer you look at it. In this new episode from the HanDrinksSolo Youtube Channel, we cover the following topics: 1. Cabernet Sauvignon’s weird little children cultivars 2. The etymology of Cabernet, and why it renders Cabernet Blanc meaningless 3. An intro to Banghoek heroes Zorgvliet Wines 4. Where is Banghoek Wine Ward? 5. An Intro to winemaking Bernard LeRoux 5. Winemaking hacks with BLR 6. Reasons to drink Zorgvliet Cabernet https://lnkd.in/dAzXpWDp

Some great tips on good eats in Chicago for any visiting “foodies”!

@redcowmn was always conceived of with wine pairing in mind.🍷🍔 In 2012, when Michael Giacomini’s family envisioned a future restaurant, they took inspiration from various West Coast wine bars that also served high-quality burgers. The name came about when Tracy, Michael’s mother, threw out the idea for the name ‘Red Cow’ with red standing for wine and cow for burgers. Thus, Red Cow was born. Beyond having an excellent selection of wines and burgers, Red Cow’s goal was to be a 21st century modern tavern. The elevated food, including their now-famous burgers, was a must, but so too were plush red booths, comfortable bar stools, and 50” televisions at the bar. The atmosphere was meant to “feel more elevated than a tavern, but at an affordable price point to be a restaurant the community could rely on,” says Michael. The central idea of pairing wines and burgers is at the heart of Red Cow’s menu. First, the burgers were crafted, and then Michael’s dad and their beverage director worked to build a wine list that would complement them. For Michael, a favorite pairing is Moonshot, a red blend of mostly Merlot grapes from California with Red Cow’s patty melt. “It turns a patty melt into a gourmet meal,” says Michael. Other favorites include the Zinfandel from Alexander Valley Vineyards in California paired with the award-winning Double Barrel burger, a double patty with grilled onion, and a house sauce. The turkey burger with cilantro-lime aioli paired with a Bodkin sparkling sauvignon blanc out of California. And the mushroom and Swiss burger with a Growing Season Pinot Noir out of Oregon. Learn more about how Red Cow has perfected the wine and burger pairing and read the full story here: https://lnkd.in/g7_V8rFN 📸Photographer @annakophoto . . . #fallinmn #fallfun #exploremn #onlyinmn #lakeminnetonkalife #CLLakeMinnetonka #CityLifestyle #LakeMinnetonkaLifestyle #LakeMinnetonka #LakeLife #CityLife #LiveLocal #smallbusiness #SupportLocal #Minnesota #Local #MN

We’ve all done it. We’re in a restaurant or bar, looking through the menu, hunting for the wine we chose last time, or at least a name we recognise. Because we don’t want to risk ordering something we don’t like. That’s an expensive mistake. It’s the same with tea. The choice is immense. There are strange names! Not to mention the descriptions. Where to start? So we stick with the familiar and miss out on the variety. A tasting, with someone to guide you, will help you experiment with different flavours and learn what you appreciate the most. Then you’re going to have much more confidence in the choice you make. Book a tea tasting with me and I'll help you avoid costly errors. Go online or DM to discuss. 🖱️ https://lnkd.in/eRvuEiaP 📧 sandra@chiyaandchai.com

Tomahawk is a battle axe of the North American Indians, and it is also the name of a steak made of marbled beef, which many have dubbed "ribeye on the bone", in the menu of some restaurants it is called that, and is a piece of meat from the back on a long, cleaned rib, outwardly similar to the harsh weapon of the American Indians. During the heyday of cattle breeding in the Wild West, somewhere in the 19th century (or earlier), American cowboys often cooked steaks over a fire. They are said to have invented a way to cut the juiciest piece of beef right on the large rib bone. Cowboys really like to eat meat right off the bone and without having to cut it. In those days (20th century), huge beef steaks, even with a rib, were a great value. It was a dish that was treated on special occasions. Subsequently, the Tomahawk became popular all over the world, became a symbol of luxury and meat gourmetism. A steak of a real predator. One steak is enough for 2 people. The location in the bull is a thick edge and back part. This is a tenderloin between the 6th and 12th rib of the cattle carcass, that is, from the thick edge (Rib). From the same cut as Ribeye. The difference is that the tomahawk is on the bone. Long From 5 to 30 cm! This is a very juicy meat with the highest degree of marbling - an even distribution of fat layers. The thickness of the steak is up to 5 cm, and the weight can sometimes reach 1.3 kg! Alternative names: cowboy ribeye, ribeye on the bone, rib steak, côte de boeuf steak (in the UK), rib fillet steak (USA). Tomahawk is a juicy and tasty meat, with an oily taste and a light nutty aftertaste ... The appearance of this steak is impressive and deserves special occasions - the best dinners with friends and family. From London to Tokyo: Where Tomahawk Is Served Around the World Tomahawk steak is served in fine dining restaurants around the world, including London, Los Angeles, New York, Tokyo (and other cities in Japan), Leon (Spain), Chicago, and more. Can you guess how much the most expensive Tomahawk steak costs? 3...2...1... This is a Japanese A5 Wagyu Tomahawk that costs $1,000. It's called Papi Steak, and it's served at Aragawa Restaurant in Tokyo, Japan. In the lower east of the UK, there is a chain of restaurants called Tomahawk Steakhouse, which first opened in 2017. They serve only the best quality and dry-aged tomahawk steaks. The diet of Aberdeen Angus bulls is such that the marbled beef is sweet, and also with a caramel crust when fried. To achieve this, each Angus, depending on the time of year, eats either grass in the meadows or grass mixtures. Upon reaching 350 kilograms, it is sent to the feedlot, where it eats grain feed for 250 days, the basis of which is sweet corn.

No messes here! 😋 We've all had those moments in life: dodging a white-shirt disaster or finally finding that matching pair of socks—small victories worth celebrating. Nothing says celebration like local craft beer and elevated chef crafted cuisine, right Brewsters Brewing Company & Restaurant? Check out the latest campaign for this must-visit spot and tell us about one of your small wins in the comments! 💬 #FlippAdvertising #CraftBeer #YYCEats

PLAN AN ARIZONA TRIP WITH THESE UNFORGETTABLE STOPS! It's hard to separate Arizona from the mile-deep Grand Canyon that runs through it or the vast desert that covers much of the landscape, but ask anyone who lives in Arizona and they'll tell you the state offers so much more. It has over 100 wineries and almost the same number of craft breweries, some of the nation's top spas, and more than its fair share of James Beard-nominated chefs and restaurants. https://lnkd.in/gCSx37iE #vegasluxuryrealestate #ellimanagents #ellimannevada #douglaselliman #douglasellimanrealestate #thenextmoveisyours #topproducer #lasvegashomesforsale #lasvegasrealestate #lasvegasluxuryrealestate #luxuryrealestate #luxurylifestyle #vegasluxuryrealty #vegasluxuryrealtor

The art of hospitality doesn't have to be complicated. Our tasting room's signature charcuterie board serves as a perfect template for elevated yet approachable holiday entertaining. Whether you're hosting colleagues for an end-of-year gathering or welcoming friends for a casual wine night, the formula is beautifully simple: quality Washington wine, thoughtfully selected charcuterie, and good company. What's your strategy for creating memorable hosting moments during the holiday season? Share your entertaining insights below. #WineHospitality #WallaWallaWine

So many thoughts on yet another McDonald's LinkedIn promotional post: 1). Are those the sauces available in Malaysia? Sweet & Sour, maybe. Barbecue, probably. But, Ranch? Or "Spicy Buffalo"? Maybe I'm wrong (I don't visit McD's much even here, much less our northern neighbour's outlets), but I don't remember a Spicy Buffalo sauce...? 2). So, they made a special batch of "CrissCut Chips" for him to try in Chicago? But, they won't roll it out there? So, this post was purely for the Malaysia market? Will he do a similarly localised post for every market? Anyway, I feel they missed a "whopper" of an idea (see what I did there?): They could've called them "ChrisCut Chips" and shown him prepping them too... ;) 3). I realise there's the environmental concern of air travel, but that could be offset with greening actions: planting thousands of trees, green-walls for their tomatoes and onions and lettuce, recycling, changing the beef and poultry farming processes I've heard others say they use...Of course, they'd have to do it truly, and not as many corporates and nations seem to do, with lip-service and greenwashing artifice.... Regardless, wouldn't this type of thing mean much more if he actually did a "world tour" of McDonald's outlets and sampled the local versions of their products? 4). "Chips"? Not "fries"? Are we witnessing the Anglicization of McD's? But, again, many posts from him, so few direct answers... Does anyone else want to weigh-in on the above ponderings? I do seem to recall Crisscut chips/fries somewhere...I didn't like them much, even though the McD's fries are better, in my opinion, then many competitor's versions in the FastFood marketspace. However, I do find that their burgers are often outmatched, and I think the McMuffin used to be so much nicer... Actually, this post has reminded me that I still haven't had a proper answer to this: https://lnkd.in/g_dUhDxr Time for another phone call! Worm meat or sausage (https://lnkd.in/gAPf6ZjS), I wanted my McMuffin...(that's a joke - read the linked article...sheesh).