Tag Archives: art festival

Back to Fountain Hills

After seven hours on the road, I’m back in Fountain Hills, Arizona again!
We got to set up during a warm sunset and then retired to Sofrita for dinner and to rehydrate.
I ordered a vegetable tamale and a chicken tamale which came with a healthy dose of sour cream and salsa. I’ve never been a fan of tamales until I tried these at Sofrita last time I was in town – so happy to see that they’re still on the menu!
And of course rehydration was necessary! The memory of their red berry sangria was dancing through my head the entire drive out. I knew I had to order one!
A close up of the fresh cranberries, apples, strawberries and other deliciousness.

Tomorrey promises beautiful weather and tons of food options – my favorite kind of day! Fry bread, sushi, barbecue, smoked turkey legs… Decisions, decisions…

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Faultline Brewing Company

I’m in Los Altos for the 32nd Annual Arts and Wine Festival this weekend, and got a chance to hang out with my friend Grayson at a brewery that he used to work at (as the brewer’s assistant).

We met in college. Grayson was a senior, living in a house of senior guys. I was a freshman, living in the dorms with my two best friends. Gray and “the Brew” as we so aptly named their house full of boys who brewed beer, basically took care of us the entireĀ  year, and we ended up becoming amazing friends to this day. Gray, have I told you how awesome you are?
We went to Faultline Brewing Company in Sunnyvale.
I ordered a style of beer that I’d never tried before – Best Bitter. I didn’t read the description before I ordered and had no idea it was nitro-pushed until it arrived.
Stupid evil bad camera blurriness.
That’s better! It was so pretty, watching all that gas as it seemed to cascade down the glass, dissolving into crystal clear beer. I have to say, I’ve never been a huge fan of nitro-pushed beers. I’ve found them to be bland and watery when they’re served on nitro, but this was amazing! Beautiful creamy head that lasted the entire glass, smooth body with a slight caramel note on the tongue, and a very mild kick of bittering hops. I have been converted!
Return of the evil, blurry camera. Apparently it didn’t appreciate my selection of food – I got fire roasted veggies tossed in a fresh basil pesto. They came with mashed potatoes, which I requested have tons of garlic and bacon in them. Needless to say, those potatoes were the first to go…
Gray ordered the tri-tip. My camera approved of his selection apparently…
I finished with Faultline’s IPA – very mild on the IBUs (50), but still delicious. I’ve yet to find a hoppy beer that’s too intense for me. Stone’s Ruination didn’t really blow my mind. I actually found Amazon Imperial Red to be more intense. Any suggestions?
Gray, being the genius brewer that he is (and also a Cicerone Certified Beer Server), has been helping me with my studying for the Cicerone Certified Beer Server test. I don’t want to half-ass this thing – If I get a question right because I guessed on a multiple choice, that’s not good enough. This is information I actually ENJOY learning about! Anyway, Gray was incredibly patient last night, teaching me about enzymatic mashes and how they’re needed for converting the long strands of starches into fermentable sugars. He also walked me through decoctions and kegging. Awesome.

Good food, great beer, one amazing friend.
Then I tried my first macaron and almost gagged on the sweetness! I finished it though. I’m not one to waste food.

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Podunkville, USA

TWELVE HOURS on the road today! In case you’re unaware, I’m on the way to Breckenridge, Colorado to work an art festival. The art festival just so happens to be directly across the street from Breckenridge Brewery. I just may happen to be eating every single meal there in addition to touring the brewery and getting some insight into the brewing process and history from the brewers themselves. In order to prepare myself for the amazing foods and brews I’ll be experiencing over the weekend, I needed to visit some crappy little podunk restaurant so I could fully appreciate it. Enter Green River, Utah (aka Podunk-bloodthirsty-mosquito-ville, USA).
Tamarisk Restaurant. On the corner of this:
And this:
You won’t miss it. It’s one of three restaurants in the entire town.
It’s a classy little place. Can’t you tell from the mood lighting?
And the wide variety of wilted greens in the salad bar…
I’m being cruel. It really wasn’t that bad. They at least had three choices of craft beer from a brewery I just recently tried.
Uinta Golden Spike Hefeweizen. I realized after I’d poured it into the glass that there was sediment on the bottom I’d forgotten to agitate. I like a healthy amount of yeast in my hefs.
I poured a little in to give it more depth. Whether or not you want to pour that extra layer of sediment on the bottom in is a personal preference. It doesn’t make it any less “Hef-y” if you don’t. I wasn’t a fan of this beer – there were absolutely no hops aromas and zero bitterness.

I drank it anyway – I’m self sacrificing like that…

I ordered the special of the day: Coconut Crusted Tilapia with steamed broccoli.
Obviously frozen and pan seared, but except for the excessive amount of sodium, it wasn’t half bad. The best part though? Wait for it…
Packets of tartar sauce. Nothing says “gourmet” like processed tartar sauce encased in plastic!

I’ll be heading into Breckenridge tomorrow morning and will get a post of the brewery up as soon as I’m done setting up tomorrey night! Any Breckenridge Brew recommendations? It’s my first time trying any beer brewed by them!
Ohhhh, yeaaah!

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