Father’s Day Gift Guide: Picking the Right Booze to Match His Personality
Father’s Day: The one time of the year when it’s so difficult to shop for someone. What does dad really want and how best to purchase something for pop that pops out? THR thought, rather than getting a gift based on hobbies, interests or some misguided manly endeavor, why not pursue a present based on your progenitor’s personality type? We present 15 male personality traits and the probable wine, spirit or beer of choice for dad, making it easy to find a gift for the guy in your life who has had an indelible influence.
by Michael Cervin – 6/20/2015 4:08pm PDT
Quiet and reserved and interested in how and why things work, Engineer-Dad has superior skills with mechanical things. Usually interested in and talented at extreme sports he is uncomplicated in his needs. Trustworthy and unwavering to his peers, he has a knack for finding solutions to problems and will keep at it until the problem is solved. Therefore Engineer-Dad would love Root. It’s based on a 1800s Pennsylvania folk recipe, stemming from a 1700s recipe for root tea calling for roots that were fermented into beers. The nose here screams root beer, but the underlying tastes need some analytical mining. Best served chilled, this is a certified organic spirit. Billed as the first American liqueur in a century, that claim is not off the mark as this unique beverage is ripe with birch tree, vanilla, cinnamon, nutmeg and woody notes. ($33, artintheage.com)
My dad loved camping. Still does.
Your editor … not so much. At least early on.
We spent my early childhood ensconced in the 10,000 lakes of northern Minnesota. He fished; I complained. He built campfires; I complained. We had a rudimentary tent, some REI-approved provisions and each other as companions and sources of amusement.
Looking back, I could probably have appreciated the peace and beauty a bit more.
But snazzier gear wouldn’t have hurt.
Here, then, is our essential camping gear guide. It’s got the goods for any situation, whether you’re headed into the backcountry, going downriver, glamping or just posting up summer camp-style for a long weekend.
Some things to help ease the load … and maybe the boredom of your ungrateful camp-atriots (hi, younger me).
The following are just a few ways (38 of ’em, to be exact) to enjoy the great outdoors. Nothing against nature: these items will only enhance your experience.
Plus, some camping location recommendations from our friends at Hipcamp.
Now, let’s get packing.
A small compact washing machine that requires no outside power source other than … your feet? The Drumi is powered entirely by a single foot pedal located near the bottom of the machine. It holds up to five lbs. of clothes at a time and a wash cycle lasts about five minutes. It’s the most efficient way to wash clothes on your not-so-roughing-it trip.
Even if your campsite lacks butlers, you can still eat in style. With its decorative lid and cast-iron finish, this (pre-seasoned) portable oven turns a simple campfire into a five-star kitchen. And as they say, it makes for a great apple crisp.
Feel like camping but hate small spaces? Look no further than the Magnum wall tent. 10’x12’x5′ feet around with a back-screened window for ventilation and an adjustable stove pipe jack. Who needs a hotel?
This compact water tank gives you ten minutes of nearly 100-degree pressurized water, and it runs off the grid on portable batteries.
If you are that guy who doesn’t “get away from it all,” this is for you. The Power Bank creates an instant hotspot for ‘net connection (it’s 3G) and charges your phone to boot.
Make a damn good espresso no matter where you are. The Handpresso set is compatible with both ground coffee and E.S.E Pods, and features four “unbreakable” cups and a single-hand thermos-flask.
Plus: Always have a camping soundtrack with the solar-powered Rockout Speakers, which offer 20 hours of continuous tunes. Get clean water at a push of a button thanks to Bushsmart’s UV Water Filter. Camping’s hard work. Take it easy on the Intex Inflatable Pull Out Sofa, which doubles as a bed. And, for the truly lazy, the Poler Napsack Wearable Sleeping Bag can be hiked up to your waist and worn like a jacket.
Hipcamp’s glamping recommendation:
Big Basin Tent Cabins, Big Basin Redwoods State Park, CA: “These spacious cabins are the most luxurious place to camp while you check out Big Basin. The thought of a bed with mattress pads and a wood stove should motivate you to rest your bones after hiking through the many waterfalls, ancient redwoods and lush canyons in this park.”
Stylish enough for casual wear, rugged enough for your camping experience, the Mountain Jacket by Topo Designs is made of waterproof breathable nylon. Also: ripstop nylon liner. Leather hood toggles. Oh, and did we mention it doubles as a pillow?
Stylish enough for casual wear, rugged enough for your camping experience, the Mountain Jacket by Topo Designs is made of waterproof breathable nylon. Also: ripstop nylon liner. Leather hood toggles. Oh, and
A titanium frypan, water pot and silicone bowl combo. Easy to pack, useful for fish-frying and storage. Bonus: comes with short titanium spork.
did we mention it doubles as a pillow?
Water beats fire. Except here. Here, not only is your case secure and ribbed (for extra grip), it floats. And even if you do get your extended-length matches wet, they’ll still light.
When U.S. Army Rangers recommend a compass, you should listen. Enter the CMMG. It’s shock-, water- and sand-proof, functional in extreme conditions (from -50 F to +150 F) and comes with a magnifying lens and phosphorescent paint on the dials.
Here to bring peace of mind and peace of sleep: a three-person suspended tree tent. With rip-resistant insect mesh and a removable fly sheet, this portable treehouse will protect you from the animals and insects of the forest…while also providing a great view. Also doubles as storage or a wind buffer.
Plus: The Gerber Bear Grylls Fire Starter comes with waterproof storage for tinder, emergency whistle and a survival guide. Need a blade to cut through shrub and briars? The Classic Knife by Woodman’s Pal is American-made, sharp as hell and comes sheathed in a beautiful leather pouch. “Where the heck am I?” is what you won’t be saying with Beartooth, the new geolocator that allows for peer-to-peer and SOS communication without WiFi or cell service. Finally, carry it all in an Aether 60, a long-haul backpack with a custom-molded and padded hip belt for support and easy-to-load (and unload) side compartments.
Hipcamp’s backcountry recommendation:
Buckhorn Campground, Wallowa-Whitman National Forest, OR: “Small, rustic and just shy of the ridgeline, Buckhorn is popular with summer campers, fishers and hikers, and is a popular hunting spot in the fall.”
Hey, June. It’s good to see your sunny self again. After yet another A++ weekend of nothing but blue skies, it’s time for brunch on the patio, barbecues with friends, and late night talks around the campfire. Summer in the Pacific Northwest is always my favorite time of the year. I have lots of Oregon travels, new eateries, festivals, and adventures planned and I can’t wait to share them with you.
One of my favorite parts of writing The Paper Airplane is being able to connect you, dear readers, with travelers, artisans, chefs, adventurers all across the globe that are creating new and authentic name for themselves in their own hometowns.
In keeping with the spirit of the season, my go-to drinks this summer are Art in the Age Craft Spirits. Based out of Philadelphia and inspired by Pennsylvania history, Art in the Age Craft Spirits serve as a nod to the old school. “Old school” in the sense that we’re talkin’ about Thomas Jefferson’s botanical garden and Benjamin Franklin’s rhubarb. This is precisely the pre-industrial, original Americana artisan inspiration for Art in the Age Craft Spirits that are certified USDA-organic to boot. And here’s the thing: these spirits are good. Really good.
The individual spirits: Rhubarb Tea, Root, Sage, and Snap each has a unique taste of its own, distilled from cane sugar and flavored with natural ingredients.
For a summer nightcap to swig around the campfire, Root is best when mixed with rye whiskey for a Root & Rye Old Fashioned. Root is derived from an 18th century folk recipe that later inspired the root beer we know today. Then there’s Snap. The spirit is a sweet and spicy yet buttery alcoholic interpretation of “Lebkuchen,” or the Pennsylvania Dutch ginger snap. Pair with ginger beer and rum for a sea-worthy sipper. Sage is the ideal summer garden party substitute for gin or vodka-based cocktails. The spirit is dry and smooth with notes of rosemary and sage, reminicent of Thomas Jefferson’s Monticello botanical garden.
For an easy weekend brunch cocktail, I made the Rosy Madras (pictured) with Rhubarb Tea spirits and ingredients that I already had in stock: orange juice, cranberry juice, and an orange peel to garnish. The recipe dates back to the late 1700s when Benjamin Franklin first brought the herbaceous rhubarb to the States. So there you have it– a delicious organic spirit for every occasion this summer and a little American history while you’re at it.
I’LL RAISE A GLASS TO THAT.
Art in the Age Craft Spirits
Disclaimer: Art in the Age Craft Spirits graciously provided The Paper Airplane with samples to review. I received no further compensation and, as always, all opinions are my own. The goal of The Paper Airplane is to share the best of the best in travel experiences, products, food and entertainment. If it’s reviewed, it’s because the given entity is genuinely awesome.
Emily and I found an afternoon, a few weekends ago, to MAKE GOOD on getting together more often – the weather was amazing, she’d made a GALETTE, and I’d found myself with a collection of spirits by Art in the Age and a ton of peonies courtesy Whole Foods; really, there was no reason not to combine forces and throw ourselves a little party.
re: galette – how insanely gorgeous did that turn out? Emily is a baked goods genius and the recipe is up at her Nothing In The House blog. If you found your way here from there then I believe you were promised cocktail recipes, and so I’ll skip the part where I go on and on about that cornmeal crust situation and get directly to the SNAP and ROOT portions of this exercise.
I’d first tried Art in the Age last Summer, at Mutiny’s dinner on the C&O Canal. Their spirits are right up my alley – H E R B A L and in need of very little nudges: a simple syrup here; a citrus addition there – they’re perfecto for the purposes of Summer entertaining, and Emily and I mixed + chilled both a SNAP + ginger beer and a ROOT Old Fashioned, to which we added a little whiskey and some homemade cardamom bitters she had on hand (because she’s Emily, and things like that just exist in her refrigerator). We hung outside for as long as our allergies would allow (#nerds) and moved things indoor to C H E E R S all things Spring, and toArt in the Age and Whole Foods P Street for giving us such a lovely afternoon. More with Emily next month!
Some restaurants are worth a road trip. It’s Only Natural Restaurant in Middletown, Conn., is a hidden gem in the north end of the this small college town’s Main Street, and they dish out delectable, 100-percent vegan meals, desserts and cocktails that hardly disappoint.
The first thing you’ll notice is the ambiance: rustic, sultry and quite literally down-to-earth. Potted plants lift their branches toward the softly glowing overhead lights, the walls are adorned by locally-made art and all of the tables are made from smoothly polished, natural wooden slabs, accented by fresh flowers and flickering candlelight. Just by taking a recycled seat, you’ll feel like you’re saving the planet.
One of their most famous starters is a plate of massive sweet potato fries with a side of organic, smoked ketchup. They pair well with the tempeh “crab” cakes — a tasty vegan take on the seafood dish topped with lemon aioli to wit — and a glass of the Root n’ Ginger cocktail, made with ROOT liquor, organic ginger brew and a hearty slice of ginger.
I’m not exaggerating when I say everything on the menu is worth a try. The culinary creativity of Head Chef Tamara Cayer will keep you coming back to try a bit of everything, like the southern plate piled high with southern-fried tofu, sauteed greens, black beans and cornbread. Keep an eye out for specials like pizzas topped with beet pepperoni and seitan-walnut sausage.
And don’t forget to finish your dinner with shot of Fire Cider! This stuff comes with a welcome kick, as it’s made with organic apple cider vinegar, ginger, horseradish, habanero pepper, garlic and turmeric. (You’ll also detect some fresh citrus-fruits and a dash of honey.) Traditionally, this age-old drink has been used to support a healthy immune system or alleviate a hangover, and a healthy boost for your digestive system after your undoubtedly big meal.
606 Main St.
860 346 9210
If cooking for your dad is on your short list of to-do’s for Father’s Day 2015, take a page from the notable Kitchen restaurant in West Palm Beach. Owners Aliza and Matthew Byrne, originally from the Main Line, have dreamed up a barbecue sauce recipe that’ll enhance any—and every—grilling session. Best of all, they tapped their Philadelphia roots for their signature glaze, incorporating the locally-bred Art in the Age SNAP liqueur to concoct a spiked meat additive that’ll impress all the fatherly figures in your life. Oh, and did we mention there are gingersnap cookies in the recipe? Time to get cooking (and you know we are rushing to, too!).
• 3 cups SNAP liqueur
• 4 cups ketchup
• 2 cups Dijon mustard
• 1 cup maple syrup
• 1 cup apple cider vinegar
• 1/2 cup Worcestershire sauce
• 1/2 cup minced fresh garlic
• 2 cups gingersnap cookies (ground)
• 4 Tbsp. kosher salt
• 4 Tbsp. paprika
• 4 Tbsp. cumin
• 2 Tbsp. cinnamon
• 2 Tbsp. cayenne pepper
• 2 cups water
Combine all ingredients in a large saucepan. Bring to a boil then turn to a simmer and cook for 1 hour. If sauce gets too thick add an additional cup of water and adjust seasonings.
Once sauce is complete, slather on your favorite meats—works wonders with racks of ribs!
Hey, speaking of COOK…
Act fast because tickets for July classes go on sale at today at 2 pm. If your idea of a good night includes cooking with Yun Fuentes (Alma de Cuba), Nick Macri (La Divisa Meats), or Valerie Erwin (formerly Gee Chee Girl) then make your plans now and be sitting in front of your computer at 2pm today.
July 1: Wine Goblet Painting with Sue Puchowitz, Art Instructor
July 7: A La Brasa: Methods and Techniques of the Latin American Grill with Yun Fuentes of Alma de Cuba
July 9: Sunday Pasta with Edwin Garrubbo
July 10: Restaurant Sneak Peek: Hungry Pigeon with Scott Schroeder of American Sardine Bar/South Philly Tap Room and Pat O’Malley
July 12: 4PM Summer Cocktail and Cheese Pairings with Keith Raimondi of Townsend and Rocco Rainone of Di Bruno Bros.
July 16: 6PM Craft Cocktails with Resa Mueller of Twenty Manning Grill/Bar Emmanuelle and Maura Gallagher of Art In The Age
July 17: Modern Low Country COOKing with Valerie Erwin of Geechee Girl Rice Cafe
July 18: 4 PM The Rise of Gluten Free Beers with Meredith Rebar and Garrett Lee Williams of Home Brewed Events
July 19: 1PM Filipino-Hawaiian Snacks with Kiki Aranita and Chris Vacca of Poi Dog Snack Shop
July 21: Tomato Time with Laura Frangiosa and Maureen Stoebenau of The Avenue Delicatessen
July 22: South of the Border with Kevin Taylor of El Vez
July 23: Restaurant Sneak Peek: Restaurant Neuf with Joncarl Lachman of Noord
July 24: Vegetarian Mediterranean Cuisine with Beth Kaufman Strauss of A Grateful Plate
July 25: 6PM A Taste of Tel Aviv with Ari Miller of Food Underground
July 26: 5PM Pork Belly Party with Nick Macri of La Divisa Meats
July 28: Vegan BBQ with Christina Martin and Christopher Dougherty
July 29: The Modern Supper Club with Ken Wallace and Jesse Cornell of Vesper
July 30: Summer in Provence with Kenneth Bush of Bistrot La Minette
July 31: Restaurant Sneak Peek: Herban with Kalefe Wright, Amir Fardshisheh and Chris Paul of Herban
Read more at http://www.phillymag.com/foobooz/2015/06/09/july-classes-cook/#fQ0OL4vkLd5ULDR5.99
Here at Huckberry, we love meeting our writers in person. We recently had the chance to go to Colorado and spend an afternoon with Kelsey and Shaun Boyte, where the couple taught us how to make a camp stove out of a log — a handy hack that should definitely make an appearance on your next wilderness trip.
et’s talk about Swedish Fire Torches: Schwedenfackel or Schwedenfeuer. Known by several other names (i.e. Canadian Candle), the torch is a unique campfire technique because it uses just a single log as fuel that, when prepared properly, can sustain heat for two to four hours. Sound kitschy? Think again. The method is nearly 400 years old, developed in 1618 by Swedish soldiers during the Thirty Years’ War. Firewood was apparently sparse across the Roman Empire, so the wood they came upon needed to be carefully spent. The fire torch proved an effective way to conserve wood but still met their needs for cooking and light.
How does this thing work? Here’s the shorthand instruction:
1. Split a dry log into quarters. Use a hatchet to make fringelike cuts on the inside — this will act like tinder inside the stove itself.
2. Set the logs upright, wrapping twine or wire loosely at the base.
3. Add tinder and kindling to the preformed chamber from the initial cuts.
4. Light bits of kindling atop the surface.
5. Once the fire has been started, air is able to freely circulate within/between the gaps between the split log, providing oxygen to the flames.
6. Eventually, the fire is self-feeding. The flat, circular top provides a surface to place a kettle, or pan for cooking, boiling liquids, etc.
1 pint apple cider
3-4 cinnamon sticks
1 star anise
1 lemon, quartered
Bourbon, for sharing
Bring ingredients to a boil in a camp kettle or covered pot. Pour into allocated mugs and finish with one to two ounces of your whiskey of choice. [H]