Write On Rubee

In the current issue of The Tasting Panel Magazine 🥃🍹🥂, I round up some Foley Family W**e & Spirits crowd-pleasers for the season's festivities. Digital issue on tastingpanel.com Foley Food & W**e Society

this weekend thanks to Manchester Farms Quail! I've used their products for years (and am a big fan), but this is the first time I've tried their marinated and bacon-wrapped quail. Roasted over creamy wild rice with mushrooms and garlic chives from my garden, it was a big hit with the guys for something different for Sunday football 😉. This was gifted, but I'll be buying more to stock the freezer!

Had such a great time at Belmont Kitchen & Cocktails' inaugural (and sold-out) Lunch & Learn with Alex Stratta! Our fun tablemates were a bonus - so nice to catch up with Nissa of page.springs.cellars and meet Jennifer Condas!

Working on deadlines - thank you to Tonto Bar & Grill owner John Malcolm and executive chef Christopher Nicosia for the great interview and delicious dinner!

So impressed with the new Queen B Sushi in Cottonwood! Here's a taste of what you can expect. Reservations have been fully booked since it debuted last week - congratulations to the team on the opening (and today's ribbon-cutting) MJ Keenan Brett Vibber Thomas Kato Sheridan Chase Red Hauska

Getting our Butterfly Burger fix! It never disappoints. Lisa Dahl

I had been to Cleaverman Steakhouse for a w**e luncheon, for cocktails, and to Uppercut hidden inside (amazing), but this was the first time for dinner. Verdict? Our new favorite steakhouse!

Flew in some Ipswich clams from The Fresh Lobster Company in Gloucester, MA. Dunked them in a seasoned bath of evaporated milk, tossed them in corn flour, and fried at 375° for about a minute and a half. Served with homemade coleslaw and some Frites Street I had in the freezer (I know they had been there a while but they were still so good!) Wish you were still doing take-home kits Flip Isard 😉 Paired with Terra Mädi bubbles I had bought at a Compa Spirits y Vino dinner with

First visit to Roman God of Fire and... bonus! We always love to catch up with Pretty Decent Concepts Culinary Director Ivan Gonza.

Bangers and mash tonight with onion gravy and colcannon (creamy mashed potatoes with kale).