How you doin’? Sadly, the 2020 Oktoberfest (in Munich) was canceled due to the coronavirus pandemic and according to the official Oktoberfest.de website, it is cancelled again this year for the same reason. What a shame for beer lovers throughout the world.
 
You may not know it, but Oktoberfest strangely starts in September, however, when Oktoberfest began in 1810, it did take place entirely in October—from the 12th to the 17th. As the festival got larger and longer, the starting dates were moved into September because the days were longer, and the weather was warmer. The festivities still end on October 17th with a horse race.
 
Germany's passion for well-made, delicious beer is well-known the world over. Many German brewers still make beer in accordance with the Reinheitsgebot (Beer Purity Law) of 1516, which states that beer may only be made with water, barley, and hops. The existence of yeast was unknown at the time. It wasn’t until 1993 that brewers were legally allowed to add yeast and malts to their beers.
 
If you are planning on celebrating Octoberfest in the U.S., you might get lucky and find one of these top German beers in your favorite pub, corner tavern, nearby bar or in the comfort and safety of your own home. If you can’t locate some of the beers here in the States, you can purchase some of the beer-drinking paraphernalia offered from these companies.
 
Germans are renowned for their beer for good reason, and any trip to Germany is incomplete without a sampling of these top 10 brews.
 
1. Weihenstephan Hefe Weissbier
Hefeweizen, a cloudy, Bavarian-style wheat brew, tops the list of beers to try. A light, yeasty sweetness (which some liken to bananas or bubblegum) makes it an extremely refreshing beer to drink before a meal or with a light dinner. As the oldest brewery in the world, Weihenstephan has been producing phenomenal hefeweizens since 1040.
 
2. Erdinger Kristall
Erdinger is the world’s largest wheat beer brewery, and Kristall is one of its best-loved beers. A crystal-clear version of the traditional Hefeweizen, Kristall is the perfect thirst quencher on hot summer days. Serve it with a lemon wedge and enjoy after a long bike ride.
 
3. Spaten Oktoberfest
Traditionally brewed in March and served in Autumn, around the Oktoberfest celebration, Spaten Oktoberfest is a sweet, brown beer with a mildly malty taste and roasted notes. It’s surprisingly crisp for such a sweet beer but has a round, earthy finish. Spaten’s Oktoberfest is only available from August until October or November.
 
4. Aecht Schlenkerla Rauchbier
This beer is a little harder to find than most, but it’s well worth it if you can snag a bottle. The Schlenkerla brewery, located in the hills of Bamberg, was founded in 1405 and still brews this sweet, malty beer. Its distinctly smoky aroma — reminiscent of leather or even beef jerky comes from exposing the malt to intense, aromatic beech smoke. You can best enjoy a glass with a hot meal served in the brewery’s beer garden when travel permits.
 
5. Paulaner Salvator Doppel Bock
Paulaner is a major player in the German beer world, and their Doppel bock is a fine example of this bottom-fermented beer. Darker and richer than a regular bock, Doppel bock is full of big flavor, but still clean, with aromas of toasted spice, caramel and burnt sugar. Dark barley malt gives it its characteristically malty taste.
 
6. Schneider Weisse Aventinus Eisbock
Eisbock is a type of beer made by freezing off a portion of water in the brew and removing it. The resulting beer is super-concentrated, increasing its body, flavor and alcohol content. The Schneider Aventius is heavy and malty with nutty, caramel notes and a hint of ripe plum. It pairs extremely well with buttery cheeses like brie or gouda, as well as with chocolate.
 
7. Augustiner Hell
Despite the name, this isn’t a place bad people go to roast, but an extremely cool beer made by the oldest brewery in Munich. Mild, sparkling, refreshing and dry, this easy-to-drink beer is a go-to for city dwellers, who grab a bottle from the local Späti (late night store) and wander the streets before heading to a party.
 
8. Gaffel Kölsch
If you’re ever in Köln (Cologne) (one of my favorite cities), you’ll see patrons at numerous outdoor cafés ordering round after round of Kölsch, a light, refreshing beer brewed only in and around the eponymous city. Less bitter than a pilsner, Kölsch is moderately hoppy and gently fruity. Don’t be surprised at the small 200 ml glasses in which it’s served — that’s the only way you’ll get it.
 
9. Berliner Kindl Weisse
A classic summer drink in Berlin, Berliner Weisse is a tart, tangy beer which gets its characteristic flavor from deliberately soured grains. It’s traditionally served in a large, boule-like glass and often colored green with a shot of sweet woodruff syrup or red with raspberry.
 
10. Radeberger Pils
A classic German pils in every way. This palatable beer is clean and refreshing and makes a nice, easy accompaniment to any meal. A predominant hop flavor gives the beer a verdant, herbal finish. Though there’s nothing out of the ordinary about this beer, it’s on the list for this reason because even the most standard of German beers is made to such high standards.
 
German beers are great, but you will be able to find some great artisan beer right here in the America. Small boutique breweries have pop up all around the country. Most of the brew pubs also offer German Octoberfest foods as a special treat. 
 
When you're get tired drinking boots full of beer, I've got a simple and delicious cocktail that will help keep you in the spirit.
 
                                                   Red Velvet Champagne Cocktail

This velvety smooth sparkler is topped with stout beer then finished with a pinch of ground espresso and an orange twist as a garnish. Full of chocolatey notes from the beer, this tasty concoction could be a stand-in for dessert.
 
 
Prep time:  2 minutes
Yield:  2 cocktails
 
Ingredients
Sparkling rosé wine or pink Champagne
Stout beer
Small pinch ground espresso
Orange twists
 
Directions

1. Fill 2 Champagne flutes three-quarters of the way with sparkling rose.
2. Top with stout beer.
3. Garnish each with a small pinch ground espresso and an orange twist.

 
ChefSecret:  You can substitute a pinch of instant espresso powder instead or ground espresso beans—but just a small pinch.

Quip of the Day:  Get some roosters for eggs and raise some bulls for milk... then you’ll discover gender matters. Especially around milking time.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #Oktoberfest #Rose #Champagne #Stout #Espresso #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                        ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’?  Goodfellas is a 1990 American biographical crime film directed by Martin Scorsese, written by Nicholas Pileggi and Scorsese, and produced by Irwin Winkler. It is a film adaptation of the 1985 nonfiction book Wiseguy. The movie starring Robert De Niro, Ray Liotta, Joe Pesci, Lorraine Bracco and Paul Sorvino, narrates the rise and fall of mob associate Henry Hill and his friends and family from 1955 to 1980.
 
Scorsese initially titled the film Wise Guy and postponed making it; he and Pileggi later changed the title to Goodfellas. To prepare for their roles in the film, De Niro, Pesci and Liotta often spoke with Pileggi, who shared research material left over from writing the book. According to Pesci, improvisation and ad-libbing came out of rehearsals wherein Scorsese gave the actors freedom to do whatever they wanted. The director made transcripts of these sessions, took the lines he liked most and put them into a revised script, which the cast worked from during principal photography.
 
Goodfellas premiered at the 47th Venice International Film Festival on September 9, 1990, where Scorsese was awarded with Silver Lion for Best Director, and was released in the United States on September 19, 1990 by Warner Bros. The film was made on a budget of $25 million, and grossed $47 million. The critical consensus on Rotten Tomatoes calls it "arguably the high point of Martin Scorsese's career." The film was nominated for six Academy Awards, including Best Picture and Best Director, with Pesci winning for Best Supporting Actor.

Goodfellas is widely regarded as one of the greatest films ever made, particularly in the gangster genre. My Goodfellas Cocktail is arguably one of the best cocktails served in bars around New York, New Jersey and Las Vegas.
 
Ingredients 
1 large round ice cube
1 ounce Pimms Cup No 1
1 dash Angostura Aromatic Bitters
1 ounce cognac
1/4 ounce simple syrup
 
Directions

1. Fill a mixing glass with 1 big round ice cube.
2. Add all ingredients over the ice.
3. Stir in the cocktail glass.
4. Drink responsibly.

ChefSecret:  This drink presents best with one large round ice cube as pictured.

Quip of the Day:  I was recently told, “Being 20 in the 70’s was much more fun than being 70 in the ‘20s.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #Cognac #PimmsCup #AngosturaBitters #Goodfellas #HenryHill #Scorcese #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

​                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Cool refreshing cocktails are perfect as we go into the Labor Day weekend.  There is nothing better than “cool” cocktails made with the essence of summer fruit. In my restaurant bars, we would make our own special vodka… peach, watermelon and strawberry vodkas (check our Blog Recipe #78 on our website).
 
Well, now the makers of Grey Goose Vodka have come out with a line of vodkas infused with fruit and herbs. These make amazingly exotic and refreshing end-of-summer cocktails.  These flavored vodkas include Watermelon-Basil, Strawberry-Lemongrass and White Peach-Rosemary. You can make vodka cocktails without the bother and mess of trying to make your own infused vodkas. Another great benefit is they are consistent in flavor and don’t depend on the ripeness (or lack thereof) and flavors of seasonal fruits.
 
To my taste, refreshing watermelon is one of the best cocktail mixers you can try, so please give this easy-to-make, low-calorie cocktail (only 73 calories)—Watermelon-Vodka-Basil & Soda a try. It’s perfect as an aperitif, for brunch or just any warm weather season.
  
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
1-1/2 ounces Grey Goose Essences Watermelon & Basil
4-1/2 ounces soda water
Garnish with fresh basil, a small wedge of fresh watermelon and a lime twist
 
Directions

1. Fill a chilled wine glass with cubed ice and add the flavored vodka.
2. Top with the soda water.
3. Garnish with fresh basil, watermelon and a lime twist.

ChefSecret:  If you’re out in the backyard or near the pool use plastic cocktail glassware!

Quip of the Day:  The best new word of 2021 “Airgasm—the intense pleasure of leaving a public space and removing your mask.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

                                             ©Perspectives/The Consulting Group, Inc., 2021

ow you doin’?  We’re coming down to the Dog Days of Summer and Labor Day is just about a week away. It’s been very hot in Los Angeles this year and I wanted to bring you something a little different, completely refreshing and a unique way to celebrate the end of summer. In some places in the United States the leaves are already falling from the trees. In California it’s just still hot.
 
Jimmy Buffet was a client of Perspectives. We had the pleasure of developing the menu for the Las Vegas Margaritaville restaurant. I apologize in advance to some of our many clients, but Jimmy was the most fun and easy to be around. It started with backstage passes to several of his concerts and the fact that he is just a great person to work with. He made few demands and gave us carte blanche to develop the menu as long as we didn’t change his mom’s meatloaf recipe. 
 
We were looking for a thirst-quenching change-up on the margarita. Now when you’re Jimmy Buffet and you own your own tequila brand it’s kind of hard to come up with something that hasn’t already been done. I don’t know if this was Jimmy’s idea or John’s or Chef Spencer’s, but together we dreamed up Margarita Pops—talk about hard liquor… this cocktail is truly frozen. It debuted at the Hilton on the Strip at one of the free, pre-opening Buffett concerts. They sold like Popsicles. This is the first time I’ve seen this recipe in several years and I can honestly tell you, they are as good as the first time we debuted them.
 
Start making these a day before you plan to serve them. This is an adult frozen treat—keep it away from the kiddies. 
 
Prep time:  20 minutes
Freeze time:  6 hours or better yet, overnight
Yield:  4 pops
 
Ingredients
5-1/2 ounces granulated sugar
6 ounces fresh lime juice
4 ounces cold filtered or bottled water
1 ounce fresh lemon juice
1 ounce fresh orange juice
1 ounce Margaritaville Tequila
1 ounce Grand Marnier
 
Directions

1. Put the sugar, lime juice, water, lemon juice and orange juice into a saucepan.
2. Cook the mixture over medium-high heat, stirring periodically, until sugar fully dissolves.
3. Remove the pan from heat.
4. Transfer the mixture to bowl and allow to cool.
5. Put the cooled mixture into blender and add the Tequila and Grand Marnier.
6. Blend until smooth.
7. Pour into serving cups and cover with foil or pour into popsicle molds.
8. Place a popsicle stick in center of each cup, piercing through foil.
9. Place the cups into freezer until frozen, preferably overnight.

 
ChefSecret:  Always drink responsibly!

Quip of the Day: “I had decided to turn my gun over the government, but I ran a background check first but found that none of them were mentally stable.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

                                            ©Perspectives/The Consulting Group, Inc., 2021

ow you doin’?  Can you believe it? We’re almost at the end of August? Peaches are coming close to the end of their peak, sweet season. A frozen cocktail is a great place for older peaches that may have gotten a little too ripe, past their prime and somewhat squishy.

Try using Blanco tequila and Suze (a French apéritif) both of which have an earthy flavor profile that makes them an excellent foil for the peaches. Try pre-batching and chilling the cocktail mixture the night before you serve it to give you a cold base to start with, requiring less ice in the blender and less dilution in the drink. Or better yet start with peaches that have been frozen and forget the ice.
 
Ingredients 
6 ounces Blanco tequila
2 ripe peaches, pitted, frozen and cubed
1/2 cup fresh-frozen pineapple chunks
2 ounces fresh pineapple juice
1-1/2 ounces Suze
8 mint leaves
1 cup ice (optional if starting with frozen fruit)
Garnish with mint leaves and extra pineapple chunks
  
Directions

1. Combine the tequila, peaches, pineapple chunks, pineapple juice, Suze and mint in a blender jar and add 1 cup of ice.
2. Blend at high speed until well mixed and thick, about 45 seconds.
3. Divide between 4 coupe glasses and garnish with a pineapple chunk and mint leaves.

 
ChefSecret:  Plan ahead by freezing the fruit —peaches and pineapple—a day ahead before making the cocktail. For added sweetness, rim the glass with sugar by dipping it in fruit juice and then sugar.
 
Quip of the Day: “You know you’re getting up in years when you’re going to bed at the same time you used to get ready to go out.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #FrozenPeaches #Peaches #Tequila #Suze #SummerCocktail #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021