Brew Foodie: Bacon Candles?

I know what you're thinking, these Witches have lost their damn minds.  Now, they're EATING candles?

Well, follow along now.

Rick Gresh, the chef at David Burke's Primehouse in Chicago is so 3008 when it comes to making bacon.  He's now serving guests bacon candles! The candles are made of rendered bacon fat and a vegetable-based wick.  Once they melt, you pour them over steaks and scallops.

When's lunch?

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Brew Foodie: Rosé Sage Sangria

It's no secret.  We Brewchies like to get our eat on.  But we kinda like to sip too.  And one of our favorite bottles to pop is a nice sangria.  Summer may be over, but you can still make a good sangria with some of Fall's best ingredients.

Try this recipe...

Rosé Sage Sangria
Ingredients

1/3 cup honey
1/3 cup boiling water
15 sage leaves, plus more for garnish
One 750-milliliter bottle rosé
Ice
Lemon twists, for garnish

Recipe

• In a small, heatproof bowl, stir the honey into the boiling water until dissolved.
• Add the sage leaves and muddle them with a wooden spoon.
• Let the syrup cool a bit, then strain it into a pitcher, pressing hard on the sage leaves.
• Pour in the rosé and stir well. 
• Serve the sangria in wine glasses over ice, garnishing each glass with a lemon twist and sage leaf.

Yum!

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Brew Foodie: Rachael Ray Giving Away Meals

Rachael Ray plans to give away Thanksgiving meals.  I'm no fan of the yum-o lady but she has a good heart.  Ray plans to cook a large Thanksgiving dinner for the people of Wilmington, Ohio on November 8th.  The city lost thousands of jobs when delivery company DHL Express left town.  Ray says she can't fix the economy but she can do her part to help the people.

Anyone wanting tickets must sign up online and will have to show identification proving they live in the Wilmington zip code.

Brew Foodie: Rosa Mexicano's Chocolate Festival

Follow me on this... Mexican food + chocolate = HEAVEN!  Don't believe me, click here.

Rosa Mexicano is celebrating the wonder of chocolate during its annual, near month-long Festival De Chocolate Mexicano. The menu features specials on everything chocolate, but not just chocolate in the "normal" sweet sense. The chefs have flipped the script and are offering savory dishes laced with chocolate, like bistec asado and enchiladas de pollo con mole chichilo.

The festival runs until October 25th. Check out the menu.

Oh, and there are desserts too!