While dining out tonight, I enjoyed a new (to me) ale on tap: Peak Organic’s Pomegranate Wheat Ale with Acia –  and all I can say is, “Wow!”  I had never tried the Maine-based company’s brews, though I’d noted them in stores before.  On some level, I think I was afraid that their primary focus was on using organic ingredients and not on the flavors, but I couldn’t have been more wrong.  It’s organic and delicious!

Peak Organic produces organic ales and sources local ingredients whenever possible.  The Pomegranate Ale that I tried hit all the right notes – it tasted like ale with noticeable fruitiness – not too sweet and fruity as some fruit-enhanced ales are, but not such an overpowering beer flavor that I couldn’t detect fruit.  It was spot-on and perfect with the flatbread pizza I enjoyed it with (deserving of its own entry). 

Knowing that Peak Organic is fairly local (Maine) to me and that they make efforts to source local, organic ingredients to produce their ales, and having tasted this one…I’m eager to try some of their other offerings, especially the Maple Oat Ale (with Vermont maple syrup!) and the Espresso Amber Ale (it’s the first Fair Trade certified beer in the U.S., and it inclludes Maine roasted beans).  I’ll be on the lookout for both of these!

The movie Julie and Julia opens today in the midst of a lot of publicity.  I’m ambivalent about seeing it.  On the one hand, I think Meryl Streep is an incredibly talented actress and, from the previews I’ve seen, looks like an excellent casting choice for the part of Julia Child.  I’m eager to see her bringing Julia’s story to the big screen.  It’s inspirational – the food world would be a very different place without Julia – would we have a Food Network?  Would food be such an integral part of entertainment?

On the other hand, I read Julie Powell’s book, Julie and Julia, and it was less than inspiring.  While I’m sure she was inspired, like many, by Julia Child, I found her book somewhat disrespectful to Julia Child, and I found Julie Powell’s writing to be glib, offensive, and sensationalistic.  While we all want to see similarities between ourselves and those we admire, her constant attempts to draw parallels between her life and JC’s (her moniker, not mine) and her comments on the Great Book (Julia Child’s cookbook, again, her moniker) leave a lot to be desired.  Powell attempts to tell an amusing story about her own life, tied together by tales of her attempts to cook all 500-plus recipes in Mastering the Art of French Cooking, Vol. 1, but the cooking takes a back seat, and it’s not amusing.  I like Amy Adams, who will play Powell, but I’m not eager to revisit Powell’s story.

Given my lack of enthusiasm about the book, I’m hesitant to see the movie and wondered if my hesitance was unfounded.  I also wondered if I was the only one interested in only half of the movie.  Last night I read a review of the movie on Gourmet’s site and found that I’m not alone.  I think I’ll wait for the DVD so I can take Shapiro’s advice and, if need be, read (or simply fast-forward) through the Powell half of the movie.

I enjoy trendy cocktails like Cosmopolitans, but I do grow bored of the same old standard drinks that are seemingly on every bar menu – green apple martinis, Cosmos, and mojitos, for example.  This weekend, my best friend and I decided to find a swanky new place for drinks and we landed at the Noir Bar in the Charles Hotel in Cambridge, MA (Harvard Square).  I was thrilled to see two full pages of unique cocktails as well as an extensive wine list and several beers. 

In addition to drinks, the bar serves light fare, snacks, and sweets.  It’s a small but chic bar with a large outdoor patio.  We took advantage of the beautiful weather – a rarity this summer – and enjoyed some drinks and desserts on the outdoor patio.

I started with a Black Dahlia, a Noir Bar signature drink, which was fabulous.  It included vodka, pomegranate juice, bitters, lemon juice, and pureed blackberries.  It was served in a martini glass and the dark color makes for an exotic looking drink.  The Black Dahlia is refreshing with a hint of sweetness and just the right amount of alcohol – I’m inspired to try to make a similar drink at home.  The drink has a strong presence without tasting too sweet or too strong….so good, it could be dangerous!

Next, I ordered up a Naughty O’Pear, made with pear flavored vodka, pear puree and champagne.  It was much less sweet than the first drink, and much milder.  It was lighter and also delicious, though it was hard to beat the Black Dahlia.

For dessert, I ordered a piece of Boston Cream Pie, one of my favorites.  The Noir Bar serves up a non-traditional Boston Cream Pie, and I have to admit that my expectations were low.  I assumed (wrongly) that since the focus was on cocktails, that the desserts would probably leave something to be desired.  What I received was a dome-shaped dessert covered in chocolate.  The inside was creamy and almost cheesecake-like in consistency, but it tasted like the custard filling in traditional Boston Cream Pies, only slightly less sweet.  The dessert was served with a side of fresh mixed berries including raspberries, blackberries and blueberries which were the perfect accompaniment to the chocolate sauce and creamy filling.  Mmmm!  I’ll be making a return visit to the Noir Bar, eager to try more of their signature cocktails and twists on old favorites.

A few weeks ago, my husband and I wandered slowly down to Marblehead, MA, taking mostly back roads and enjoying one of the few beautiful days that we’ve had this summer in New England.  We happened upon Shubie’s Marketplace which is a foodie haven replete with wine, kitchen gadgets, hard-to-find gourmet ingredients, specialty foods, and more.  I was especially excited to find a well-stocked cheese counter and a staff member who knows his cheese (and loves it – possibly as much as I do). 

My husband and I ended up settling on two cheeses, a soft Spanish cheese which wasn’t very memorable, and some lovely halloumi.  I’d come across a few articles and recipes lately mentioning this somewhat hard to find cheese, and I was eager to try it.  It’s a Greek cheese, and we purchased a variety that was made from sheep’s and goat’s milks and sprinkled with fresh mint.  What is unusual about halloumi cheese  is that it is meant to be grilled or sauteed before eating.  Rather than melting, the cheese becomes firmer upon cooking.  We sauteed ours in a little olive oil and the cheese was firm with a nice salty bite, similar to buffalo mozzarella in texture.  It’s a little on the pricey side, but a good treat for once in awhile.  It would be great served up with a Mediterranean spread as an appetizer or side.  The brand we bought is also available at Amazon if you need a unique cheese fix!

More and more people are questioning where their food comes from all the time, especially in light of the recent increase of recent food-borne illnesses from E. Coli and other bacteria.  In addition, obesity and secondary health problems are on the rise.  Given all of the media attention on food, the release of a new documentary called Food, Inc. seems incredibly timely.  The movie, produced by Robert Kenner and Eric Schlosser (of Fast Food Nation), has been in the works for about six years and includes interviews and information on food regulations.

The movie posits that profit is the highest priority of the food industry – above and beyond consumers’ health or farmers’ needs.  The movie features experts such as food author Michael Pollan and Gary Hirshbirg, founder of Stonyfield Farm, producer of organic yogurts and other foods.  After discussing the problems today, the movie is to discuss the future of food.  The movie opens in limited release on June 12 and has further showings around the country starting on June 19 – show times are available on the Food, Inc. website. 

I’m eager to see the film to learn more about the food industry and to hear the possible solutions.  Supposedly, the movie also delves into the horrors of processed foods – I agree that whole foods are better, but feel most things are fine in moderation – I’m curious to see if the film changes my mind.