Month: May 2018

The Goose has a rival, and it’s not Grey

For full discloser, I am a Grey Goose Vodka fan and Grey Goose on the rocks and (my local bartenders please take note) with no fruit, is my go-to drink. Grey Goose was invented in 1996 by Sidney Frank who sold it to Bacardi in 2004. The Mitre de Chai Grey Goose is Francois Thibault, who developed the original recipe for Vodka in Cognac France. The premium version of Grey Goose has a touch of young cognac for a hint of excellence. I am sure my signature drink will remain Grey Goose on the rocks although I have found some competition.

While walking through my local grocery store, I spot a Vodka that I had not seen before. NUE Vodka bottled in Dallas Texas and made from grain. Always willing to try something new to get me out of my comfort zone, and this was no exception. I thought if it was not suitable for an ‘on the rocks’ pour, it could be used as a mixer at our next party. I was pleasantly surprise that it’s 6x times filtration created a Fabulous Vodka. Grey professes to need only 1 filtration because, as they say, if you use the best ingredients you do not have to filter more than once. Also pleasantly surprised by the cost of NUE Vodka being more competitively priced than Grey Goose.

I will do a blind taste test at some point and see if I can tell the difference, as I believe I can with other Vodkas, even if it is premium.

John Treadwell.  772-453-4137  john@fabulousface.com

www.fabulousface.com.  www.treadwellslist.com

Let’s Get Cheesy

As a self professed cheese snob, and always presenting cheese boards for guest during Fabulous gatherings, I am always looking for a new find. Walking through my local grocery store, not a cheese monger in site, I spot a cheese I had not seen before. English Farmhouse Extra mature Cheddar by Somerset Farm in Somerset England.

I could not resist with the excitement of a new cheese; I had to try it the night I brought it home and it did not disappoint. I lean toward firm cheese with the creamy rich cheese as a compliment to the board rather than the main presentation.

The cheese was dry and firm because of the aging and that I like very much as I believe it concentrates the flavor intensity. I like a firm, crumbly texture for mouth feel combined with intense flavor, this is a perfect pairing for a rich, California Cabernet, and we will talk about that in another blog. The cheese is wrapped in traditional cheese paper making it appear that the selection was made in it’s home country. If you do not have cheese paper to store your cheese leftovers, purchase some and you will end your cheese mold problems that you have with plastic wrap. If you have not tried cheese as your “dessert”, give it a try

Cheese is the perfect end to a perfect meal without spike and down of a sugary offering and has more protein. Do not wait for guest to create a Fabulous cheese board.

Let me help you with your next party!

Contact me:  John Treadwell – john@fabulousface.com /  (772) 453-4137  / www.fabulousface.com / www.johntreadwell.com