Food Blog Round-Up May 10: Beer News, Sweet Loblolly Love, and more

Check out the movement over on the food blogs this week.

Word on the street is that Stone’s Throw Brewing is adding a beer garden. If you haven’t already heard it, check out the post this past week from Eat Arkansas. The extended hours on Fridays and Saturdays to 10:00 p.m. will make enjoying your favorite brew all the more lovely, plus they’ve got collaborations with other local breweries in the works. Get ready for more beer: “The addition of another 6 bbl fermenter, hopefully in place by the end of May, means yet even more beer!”

Ready for beach weather? Hello Luvvy’s Melinda Acewicz gets you prepped for the upcoming vacation season with a guide on infused water. As she says, water is a necessity for Southern summers. The instructions sound easy enough: “For all of the following, you can either use a pitcher, a nice glass, or a water bottle. Feel free to dump as little or as much of the ingredients as you want for the infusion.” Why not give it a try?

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For those harboring a sweet tooth, Little Rock Foodcast has the deets on a collaboration between Sweet Love Bakery and Loblolly Creamery – Sweet Loblolly Love. They have come up with an ice cream sandwich “upgrade” in the following flavors: “Chocolate chip cookie with vanilla bean ice cream, Sugar cookie with strawberry ice cream, Oreo cookie with mint chip ice cream, M&M cookie with chocolate ice cream, and even Pecan cookie with rocky road ice cream.” Sales start next week!

Getting geared to cook with balsamic? NWA Foodie delves in this week with “Four Courses on Balsamic.” She gives you a 101 course: “[A]ny good Italian family will have a cupboard stocked full of balsamic vinegars with varying levels of grape must. That’s the stuff that gives it its depth and character. The lower the grape must concentration, the better suited it is to cold dishes. The higher levels work best with hot dishes. And, aged vinegar or balsamic with at least 65% grape must is perfect for gourmet dishes and desserts.” And then shares a delectable recipe – Grilled Carrots drizzled with olive oil and balsamic vinegar.

Ever wonder how to define Arkansas cuisine? Arkansas Women Blogger’s host Arkansas-bred Rex Nelson of the Gazette’s Southern Fried Blog to tackle the question. Nelson says, “If I had to boil it down into a single sentence, I would say Arkansas cuisine is traditional country cooking done simply and done well, using the freshest ingredients possible.” He talks his favorite dishes, and “supper,” that special, simple dish we all remember our Grandmother’s serving us at nighttime.

That’s it for this week in food blogs. Any food blogs I missed that you think I should know about? Send me a line.

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Food Blog Round-Up May 10: Beer News, Sweet Loblolly Love, and more