Juicing isn’t new, and in fact, has been big business in Beverly Hills beginning in 1975 when Dave Otto opened the Beverly Hills Juice Club as “an extension of his ‘quest for the perfect diet,’” according to Mary Macvean in her LA Times article Juicing trend Still Going Strong in 2015. The latest trend, though,…
Kombucha, kefir water, shrubs…drinks made with an assist from bacteria have, of late, been seen as an opportunity for flavor expansion, and although not by any means a new concept, they are grabbing hold as quality ingredients are being used to create exciting crafted flavors that help take a slightly “blah” drink to new levels…
A wine’s smell or overall aroma is also called the “nose” of the wine, and this “nose” is the second stage in wine tasting, after evaluating by sight. The nose is a fascinating organ, capable of differentiating between thousands of unique scents. This makes it a great tool in evaluating wine, because it is able…