Food for Thought...

Contributing Writer Kyle Branche Interviews Bill Buitenhuys of AZ Bitters Lab

Introducing a monthly Standing Room Only interview series by contributing writer Kyle Branche, featuring various "Bitters brand" owner interviews. Bitters focuses on culinary food and drink, with a unique and long history of medicinal practice as well. This month, Kyle chats it up with Bill Buitenhuys of AZ Bitters Lab, based in Chandler, Arizona.


Interview by Kyle Bramche * Photos courtesy of AZ Bitters Lab

CHANDLER, ARIZONA

Bitters Hub - What was it that motivated you to get started in the world of bitters production?

Contributing Writer Kyle Branche Interviews Crude Bitters Owner Craig Rudewicz

Introducing a monthly Standing Room Only interview series by contributing writer Kyle Branche, featuring various "Bitters brand" owner interviews. Bitters focuses on culinary food and drink, with a unique and long history of medicinal practice as well. This month, Kyle chats it up with Craig Rudewicz of Crude Bitters, based in Raleigh, North Carolina.


Article by Kyle Branche * Photos courtesy of Kyle Branche

Bitters Hub – What was it that motivated you to get started in the world of bitters production ?

Craig Rudewicz – It started initially with making my own syrups and flavorings for home use with a desire to use real ingredients. Store bought brands are full of artificial ingredients and high fructose corn syrup and my wife and I wanted to move away from it. I’ve always been a cocktail enthusiast, so the research lead to making my own tinctures, and then eventually bitters. We don’t use any artificial flavors, glycerin, or dyes.

Contributing Writer Kyle Branche Interviews Rob Kaczanowski of Black Cloud Bitters

No. 3 in a series of bitters' interview articles

Introducing a monthly Standing Room Only interview series by contributing writer Kyle Branche, featuring various "Bitters brand" owner interviews. Bitters focuses on culinary food and drink, with a unique and long history of medicinal practice as well. This month, Kyle chats it up with Rob Kaczanowski of Black Cloud Bitters, based in Calgary, Alberta, Canada.


Article by Kyle Branche * Photos courtesy of Black Cloud Bitters

Bitters Hub - What was it that motivated you to get started in the world of bitters production?

Rob Kaczanowski - I had a Black Manhattan one night at a restaurant in Calgary and it knocked my socks off. I inquired what was in it and it turned out to be Rye, Amaro, and Chocolate bitters. I really wanted to understand how the bitters were made as it was the backbone of the cocktail. I spent a few months researching botanicals and decided that there was a lot that one could do with flavour profiles with bitters and we started experimenting with various ideas.

Contributing Writer Kyle Branche Interviews Napa Valley Bitters and Distillery Owner Ian Winget

Introducing a monthly Standing Room Only interview series by contributing writer Kyle Branche, featuring various "Bitters brand" owner interviews. Bitters focuses on culinary food and drink, with a unique and long history of medicinal practice as well. This week, Kyle chats it up with Napa Valley Bitters and Diststillery Owner Ian Winget


Article by Kyle Branche * Photos courtesy of Napa Valley Bitters and Distillery

Bitters Hub - What was it that motivated you to get started in the world of bitters production?

Kyle Branche Interviews Apothecary Bitters Company Owner Cole Benoit

A Monthly Series About Bitters

Introducing a monthly Standing Room Only interview series by contributing writer Kyle Branche, featuring various "Bitters brand" owner interviews. Bitters focuses on culinary food and drink, with a unique and long history of medicinal practice as well.


Interview by Kyle Branche * Photos courtesy of Kyle Branche

VANCOUVER, BRITISH COLUMBIA - Bitters Hub's Kyle Branche interviews Apothecary Bitters Company owner Cole Benoit.

Bitter Hub (Kyle Branche) – What was it that motivated you to get started in the world of bitters production?

Sweet To Eat Cheesecakes Is “Cheesecake Heaven!”

LACONIA, NEW HAMPSHIRE – Prepare to have your taste buds blown away, and your sweet tooth tested, when you sink them into the delicious homemade cheesecakes created by Sweet To Eat Cheesecakes, based in scenic Laconia, New Hampshire. Established in the spring of 2015 by Meredith Kelley, her passion is to literally create the best cheesecake you've ever tasted!


Article by Joe Milliken * Photos courtesy of Sweet To Eat Cheesecakes

“I have forever been challenged with making a truly delicious cheesecake,” Kelley told Standing Room Only in a recent interview. “I did not want my cheesecake to just be an 'average-everyday cheesecake' that you could walk into any restaurant and order. I wanted to make my cheesecake, the one that you walked out of the restaurant saying, 'Damn, that was good! Who made that?'... and over time, I honestly feel like I have accomplished this.”

Creating Clean Food and Honest Roots With Genuine Local

Helping Small Food Producers Bring Their Product To Market

MEREDITH, NEW HAMPSHIRE-Welcome to Genuine Local, a “purpose-built” shared-use, specialty food production facility based in Southern New Hampshire and committed to providing local communities, small food producers, local businesses, and farmers with crop surplus, a venue for professional food production, nutritional information, cooking classes and more.


Article by Joe Milliken * Photos courtesy of Genuine Local

Launched in 2016 by Gavin and Mary Macdonald, and located at The Arts Collaborative in Meredith, New Hampshire, Genuine Local is a kitchen and food incubator space designed to assist local, individual food entrepreneurs in producing their recipes in bulk. After converting a warehouse space into the production facility, the Macdonald's have put together an impressive assortment of equipment and resources which includes technical support, training, regulatory assistance, collective ingredients, packing and packaging and access to outside networking and additional resources.

Sharing A Grandmother's Recipe With Ruth's Mustard

CHARLESTOWN, NEW HAMPSHIRE - Over the holidays and during a traditional, family “Yankee swap” exchange, I received a delicious present. Packaged in a cute and handy wooden box, was a three jar gift-pack of Ruth's Mustard. I had never seen Ruth's before, and was pleasantly surprised to hear from my brother that the gourmet mustard was local and in fact, produced by a company right down the road. "Score!" I thought... not only can I devour this delicious gift, (of course, I didn't swap it for another) but I can also write about Ruth's for my food column... so, here we are!


Article by Joe Milliken * Photos courtesy of Ruth's Mustard

Laurel Smith, along with her husband, Ed, and two sons, started creating gourmet mustard, inspired by her Grandmother's recipe that had been passed down through generations. “I grew up eating my Grandmother's wonderful mustard recipe, and just thought everyone did. She was always warm and welcoming, and she loved to feed others,” Laurel said in a recent interview.

Orchard Hill Breadworks: Baking Bread and Creating a Sense of Community

ALSTEAD, NEW HAMPSHIRE – What began as a seemingly modest interest in baking for Noah Elbers at the age of 17, has now risen – one artisan loaf of bread at a time – into the thriving specialty food company Orchard Hill Breadworks, the commercial kitchen and retail shop located on the family farm in the scenic hills of East Alstead, New Hampshire.

So, how does a 17-year-old high school student become interested in the art of baking bread, one might ask?


Article by Joe Milliken * Photos courtesy of Orchard Hill Breadworks

“I discovered baking in the winter of 1994, when a family friend who lived a mile from my home, had built a wood-fired oven in his backyard that fall,” Noah Elbers said in a recent Standing Room Only interview. “One day, in the middle of a snowstorm, he called to ask if I wanted to help with the bake that day. His house was literally over a meadow and through the woods (plus a lake) so I strapped on my cross country skis and headed out.

New Restaurant Owners Open Taverne on the Square in Claremont

CLAREMONT, NEW HAMPSHIRE – Purchased a short couple months ago by new owners, Mike and Christine Charest, the Taverne on the Square – formerly New Socials Bar and Grill – opened its doors on July 14 and is located in the Oscar Brown Building at the corner of Pleasant Street and Opera House Square in downtown Claremont, New Hampshire.


Article by Joe Milliken * Photos courtesy of Taverne on the Square

Stemming from the owners' French background, the Taverne on the Square offers delicious appetizers, entrees and desserts, all prepared with fresh ingredients daily and served in a comfortable atmosphere which feels like visiting a traditional French taverne. The previous New Socials establishment had been in business for seven years and the owners, who also own the Revolution Cantina located on The Square in Claremont, recently sold the restaurant to the Carests because they are moving to Florida for personal reasons and to open a second Revolution Cantina restaurant.

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