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Major Chef Moves Impact Juniper and Ivy, Campfire, and More

The Dish: Chefs cooking up culinary plans to help others facing job loss, racism and hunger

Print The San Diego restaurant industry is still struggling to recover from the pandemic, but that hasn’t stopped many chefs from donating their time, expertise and money to help others in the industry. Here’s a look at some of these local projects. A fresh-baked pizza from Big Willie’s Pizza Pies for a Cause. (Courtesy photo) Pizzas for a cause After retiring from his job as a restaurant produce salesman and hotel chef, Willie DePascale of Chula Vista bought a backyard pizza oven and spent much of the past few years refining his recipes for Neapolitan and Sicilian pies and feeding them to friends. When the pandemic forced many of his former clients to close their doors, DePascale started Big Willie’s Pizza Pies for a Cause.

Stone Brewing Revives Sublimely Self-Righteous Black IPA

ESCONDIDO, Calif. – Stone Brewing kicks off 2021 with new releases, big surprises and noteworthy innovation – but first – a classic. Stone Sublimely Self-Righteous Black IPA answers the pleas of fans with its highly anticipated return 14 years later. This hop-heavy IPA is brewed with dark malt so that it pours black with a surprising punch of bitterness balanced by smooth malty character. Stone’s persistent troop of mighty fans has effectively revived this 2007 favorite. Why all the hype? Its unmistakable piney and orange-raspberry hop character is perfectly complemented by warm notes of coffee and chocolate. It’s a beer that stops even the most adventurous beer drinkers in their tracks with its unique style and memorable flavor. On the nose – aromas of coffee, black currant and chocolate from the malt, layered with pine, citrus and tropical fruit. As its name implies, it pours black with a light tan head but don’t be deceived! It serves up an IPA-worthy dose of bitte

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