DRAFT journal May-June 2013
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Additional info for DRAFT Magazine (May/June 2013)
Ambitious? Yes—and undeniably Californian. COM Visit NorCal’s Chez Panisse to catch occasional Calicraft offerings brewed exclusively for the bistro, like this spring’s farmhouse ale made with anise hyssop, lemon verbena blossom and dried Meyer lemons. com MAY / JUNE 2013 KEVIN ROBIE “It’s made with malt grown from the other side of Mt. Shasta, one of the most consistent malt growing regions in the country. It’s a stripped-down version of what makes life fun in California: It’s refreshing, crisp and bright.
BY TARA NURIN FOR ART LOVERS Philadelphia was among the earliest adopters of the farm-to-table movement, and now it’s leading the locavores. com) to sip from mostly regional taps. com) walking tour, where you can hoof it through the city’s rich brewing history. org). com), credited as the first gastropub in the States and Philly’s first bar to serve exclusively local beers. com), an elegant row house serving all-regional beer and wild game. com/lunafarm). Garces also grows veggies, fruits, eggs and honey there for menus all over Philly.
Stir until the chocolate is just melted; remove from heat, stir in stout until the mixture is smooth, and let cool. Refrigerate 2 hours or until cool. • MAKE THE CUPCAKES: Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners. In a small bowl, whisk together the cocoa powder, flour, sugar, baking soda and salt. • In a medium bowl, whisk together the stout, milk, oil and vanilla. Beat in the eggs and sour cream until smooth. Add the dry ingredients to the wet and stir until just combined.