Green Gold: Corporate Titans Are Betting Big on Cannabis Beer, Wine, and Cocktails

As marijuana legalization continues to gain more ground across North America, producers of traditional adult beverages are scrambling to get in on the action. “Cannabis is coming at us like a tidal wave,” says Blue Moon creator Keith Villa, whose new company, Colorado-based Ceria Beverages, will soon release various styles of cannabis-infused beers. “You have to prepare for it, or ignore it at your own peril.” Continue reading “Green Gold: Corporate Titans Are Betting Big on Cannabis Beer, Wine, and Cocktails”

Peanuts to Artisanal Peanut Brittle: A Modern History of Baseball Stadium Food

dogLEAD.jpg_Mike Isabella is probably not the first rookie in the major leagues to take a swing at chicken parm stardom. But the version that he’s bringing to Nationals Park in Washington, D.C. this spring is a significant upgrade on the typical red-sauced cutlets on a roll, he says. Maybe not a whole different animal, per se, though he does claim to use the whole animal. “The difference is, we use the whole chicken,” says Isabella, the Top Chef alum and operator of three D.C. restaurants. Beyond the usual cutlets, the TV chef — who famously invented pepperoni sauce — will also be braising chicken legs to make a ragu, he notes. That goes on the bread first, then the cutlet, then the tomato sauce, then the fresh mozzarella, and then — for a little added contemporary flair —some Thai basil. “It’s big, it’s serious, but it’s the whole chicken,” Isabella says proudly. “There’s not too many chicken parms where you get the chicken ragu on the bun.” If the idea of simmering animal parts doesn’t strike you as the most appetizing option for fourth-inning snacking, no problem. Isabella’s new G Sandwich Stand, a sporty spinoff of his existing fast-casual spot, also offers a vegetarian option: crispy roasted cauliflower topped with romesco, charred scallions and shishito peppers on a sesame roll. “We roast it until it’s a little bit over al dente,” Isabella says of the cauliflower, which is then tossed in a paprika and lemon vinaigrette for extra acid and smoke. It’s a far cry from hotdogs, peanuts and Cracker Jack. Sustainability and farm-to-table ethics at the concession stand? Is this Major League Baseball or a Portlandia sketch? Continue reading “Peanuts to Artisanal Peanut Brittle: A Modern History of Baseball Stadium Food”