Nancy Singleton Hachisu dives deep into the Japanese food scene, having married a Japanese farmer and learning the intricacies of cooking various vegetables and other ingredients that most of us aren’t familiar with.
For those who want to learn, Hachisu’s recipes require attention to detail and buying foods we may have trouble sourcing. But the results, for those who like a kitchen challenge, are well worth it and as someone who has been following Hachisu and using her cookbooks for years, I can assure you it gets much easier.
It’s a fascinating take on Japanese cuisine from Hachisu, a native Californian who moved to Japan to stay there just for a year and immersed herself in Japanese food culture. Love intervened and after meeting an organic farmer, she married and moved to the rural Saitama Prefecture.
That was more than 30 years ago, time enough for Hachisu to raise a family in an 85-year-old traditional Japanese farmhouse and become proficient in both culture and cooking.
The book is so very niche that it’s almost like being in her kitchen and on her farm, giving us an amazing insight into a tiny slice of Japanese farm culture.
CHILLED UME-TOFU SQUARES IN DASHI
Preparation time: 30 minutes, plus 2-3 hours pressing and chilling
Cooking times: 10-15 minutes
Serves: 4 squares
Vegan, Dairy-free, Nut-free
Junsai, harvested from ponds from May to September, are baby water lily buds called “water shield” in English. They have a natural gelatinous covering so add a cool, slippery element to summer dishes. They might be available at Japanese markets, otherwise just omit or substitute with blanched julienned green beans or cooked edamame. Salted sour “plums” (umeboshi, see page 350) have been prepared in Japan for a millennium, since the Heian period (794–1185), and are purported to have many health-improving qualities, including aiding digestion and combatting summer fatigue during the rainy season. The combination here makes a subtle, but lovely little bite.
INGREDIENTS
• 101⁄2 oz (300 g) cotton tofu or Japanese-style soft block tofu • 1 tablespoon hon kuzu • 2 medium umeboshi • Canola (rapeseed) oil, for greasing the pan • Generous 3/4 cup (63/4 fl oz/200 ml) Konbu Dashi • 1⁄2 tablespoon shoyu • A pinch of flaky sea salt • Scant 1⁄2 cup (31⁄2 fl oz/100 ml) baby water lily buds • Boiling water
DIRECTIONS
Place the tofu on a dinner plate and weight with a small cutting board for 1 hour.
Smash the kuzu to a fine powder in a Japanese grinding bowl (suribachi, see page 354). Squeeze the tofu by handfuls to express excess moisture and drop into the suribachi. Mash into the kuzu until well incorporated.
Cut out the umeboshi pits (stones) and discard. Finely chop the umeboshi and fold into the smashed tofu.
Dampen a folded-up piece of paper towel with the oil and grease the bottom and sides of a 5 1⁄2 × 4 1⁄2 × 2-inch (14 × 11 × 4.5 cm) nagashikan mold (see page 353) or a 4 3⁄8 × 8 1⁄2-inch (11.5 × 21 cm) loaf pan (bottom lined with parchment paper). Scrape the ume-tofu mixture into the pan and rap smartly on the counter to eliminate air pockets and make sure the tofu is evenly distributed into the pan.
Set a bamboo steamer over a large wok filled one-third of the way with water and bring to a boil. Place the pan in the steamer, cover, and steam over high heat for about 10 minutes until set. Remove from the steamer, blot off accumulated moisture, and lay a piece of plastic wrap (cling film) on the surface. Refrigerate for at least 2 hours to chill.
In a small saucepan, stir the dashi, shoyu, and salt together over medium heat to dissolve the salt. Transfer to a small bowl and refrigerate for 1 hour to chill.
Place the junsai in a wire-mesh sieve and pour boiling water over for 10 seconds. Refresh by running the sieve under cold water. Shake off excess water and set the sieve over a bowl to drain. Store in the fridge for 1 hour to chill.
Unmold the umedofu, cut into 4 squares, and place each on a small shallow individual dish. Stir the junsai into the cold dashi and spoon around the umedofu. Serve immediately as a light, palate-cleansing bite.
A contemporary Southern cook from Charleston who channels the traditions and culture of her Gullah/Geechees heritage, Kardea Brown is the Emmy nominated award host of Food Network’s Delicious Miss Brown. The author of The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes(HarperOne), Brown is a best selling New York Times author with over 455,000 followers on Instagram. Many of the recipes in her book are those that have been passed down through her grandmother and her mother and celebrate the cuisine of the Gullah/Geechees who originating from West Africa were enslaved on the rice, indigo and Sea Island cotton plantations. Settling along the coasts of South Carolina and Georgia, the Gullah/Geechees have retained many facets of their history including language and foodways. The book, featuring 125 recipes and an array of gorgeous full-color photos, is filled with easy-to-make recipes. Follow Kardea on Instagram.
The following recpes and photos are reprinted with permission from The Way Home.
Chicken & Dumplings
6 Tbsp (¾ stick) unsalted butter, divided
6 skinless, boneless chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium yellow onion, diced
4 stalks celery, sliced ½ inch thick
4 medium carrots, sliced into ½-inch-thick rounds
2 Tbsp all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
½ bunch fresh parsley leaves, roughly chopped
Dumplings
1 cup all-purpose flour
1 tsp baking powder
½ tsp kosher salt
2 Tbsp vegetable shortening
2/3 cup buttermilk
Heat a large braiser or Dutch oven over medium-high. Add 4 Tbsp butter. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes per side or until golden. Transfer to a plate.
Add remaining 2 Tbsp butter, onion, celery and carrots to pan; season with salt and pepper. Cook 3 minutes or until vegetables are coated with fat and slightly golden, stirring frequently and scraping up bits that cling to bottom of pan. Sprinkle with flour; stir until vegetables are coated. Add garlic; cook 30 seconds or until fragrant. Add chicken stock, bay leaf and browned chicken along with any juices that have collected. Bring to a boil. Reduce heat to a simmer, cover and cook 45 minutes or until chicken is tender and cooked through.
Dumplings
In a large bowl, whisk flour, baking powder and salt. Using a fork, cut shortening into flour mixture. Slowly add buttermilk, gently mixing to incorporate.
Remove chicken from pot; shred with 2 forks. Return chicken to pot. Using 2 spoons, sprayed with cooking spray if desired, top stew with 1 Tbsp scoops of dough. Cover; simmer 15 minutes or until dumplings double in size. Remove from heat; discard bay leaf. Garnish with parsley.
Limpin’ Susan
3 slices thick-cut bacon, cut into strips
2 pounds medium shrimp, peeled and deveined
2 tablespoons unsalted butter
3 tablespoons vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups sliced fresh okra or thawed from frozen
1 teaspoon freshly squeezed lemon juice
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic.
Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet.
Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.
Benne Wafers
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 large egg
1 cup all-purpose flour
1 cup toasted sesame seeds
Nonstick cooking spray, for your hands
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.
Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.
Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.
Virtue Cider founder Gregory Hall, a pioneer in the farmhouse cider industry and a major player in Southwest Michigan’s craft beverage landscape, has repurchased the proper farmhouse cider brand from beer titan Anheuser-Busch. Nestled in the distinctive fruit-growing terroir of coastal Southwest Michigan, which Greg deems the “Napa Valley of cider making,”
Virtue Cider is taking its sustainable old-world production methods back to its independent roots, bringing the brand’s deep commitment to clean, high-quality ciders to new heights with a series of announcements for the new era. These include a full distribution overhaul, a farmhouse tasting room renovation coupled with a new menu direction, guest chef dinners, local artist collaborations and a reinvigorated direct-to-drinker subscription service delivering sustainable sips nationwide.
“My heart and soul have always been devoted to crafting independent beverages that connect with our local community,” says Hall. “I’ve poured myself into building both Goose Island and Virtue Cider on this foundation, guided by a passion for creativity and collaboration. As Virtue Cider enters this new chapter, I’m excited to return to our roots, refine our winemaker’s approach to craft cider, and rediscover the sense of independence that inspires us and helps us grow.”
Following his 20-year tenure at Goose Island Beer Company, founded by his father John Hall, Greg immersed himself in European cider culture, soaking up time-honored techniques from some of England and France’s top cider craftsmen. He brought that same spirit home to the United States, purchasing the brand’sFennville, Michigan farm in 2011 and building a haven for craft cider production anchored in two ingredients: apples and time.
Hall sold a 51% stake in Virtue Cider to Anheuser-Busch in 2015 and reacquired the brand in late summer 2024. A constant throughout Virtue Cider’s history, the brand will continue to use only local heirloom fruit with absolutely no added sugar, uplifting the apple farmers of the Midwest’s “Cider Coast” and raising a glass to sustainable Michigan-made sips.
WHAT TO EXPECT IN VIRTUE CIDER’S NEW CHAPTER:
Once again embracing its spirit of independence, Virtue Cider is leaving big beer-backed cans on grocery store shelves behind and committing to 750 ML bottles, only available at Virtue Farm or through the brand’s robust direct-to-drinker shipping program.
In tandem, Hall will stay true to his love of grassroots relationship development in the chef community, pouring new seasonal releases and beloved bottle varieties at intimate gatherings inside some of the Midwest’s best chef-driven restaurants.
Hall will also welcome some of the nation’s most prominent culinary talents to Fennville for guest chef dinners with fine cider pairings, embracing the local bounty of the micro-region.
On the 48-acre Virtue Farm, the tasting room will undergo extensive renovations and welcome a vibrant new food program, with a menu refresh to align with the brand’s wine-making approach to cider. Menu details are forthcoming but will focus on seasonal, homestyle comforts made with regionally sourced ingredients.
Hall and his team are also excited to continue nurturing their direct-to-drinker and Cider Society subscription box programs, delivering proper farmhouse cider from the fermentation tank to the front porch. Cider enthusiasts in 43 states across the country can give the gift of Michigan cider to themselves and their loved ones with access to holiday boxes and exclusive seasonal releases.
Virtue Cider has also forged new partnerships with local musicians and makers through amped-up live music programming at Virtue Farm and merchandise and cider label partnerships with acclaimed regional artists. Tony Fitzpatrick, whose work has been showcased at the Museum of Modern Art in New York City, is the first of many Midwest artists to join the list of collaborators.
More details on Virtue Cider’s upcoming craft cider releases, renovations, events, and more to be released in 2025. For more information, follow Virtue Cider on Instagram or visit the website at www.virtuecider.com.
ABOUT VIRTUE CIDER: Located on a 48-acre farm in Fennville, Michigan, Virtue Cider is a craft cider company committed to creating exceptional farmhouse ciders that blend old-world traditions with modern cider fermentation and aging techniques. Embracing a deep-rooted respect for sustainable practices and local partnerships, Virtue was founded in 2011 by Gregory Hall, who brought two decades of innovation and an impressive collection of 14 consecutive Great American Beer Festival medals from his tenure as head brewmaster at Goose Island Beer Company.
After his time at Goose Island, Hall set out on a pilgrimage to the cider capitals of England and France to study time-honored European cider-making traditions, and Virtue was born. Virtue Farm, Virtue Cider’s headquarters, is specifically located in the heart of one of the country’s premier apple-growing regions, known as the Midwest’s “Cider Coast.” Hall has cultivated a deep bench of local farming partners, using the bounty of the highest quality Midwestern heirloom apples to craft a collection of crisp, complex, award-winning ciders, which never contain added sugar.
Apples are pressed on-site and fermented in tanks below ground to maintain a steady temperature, housed within three cider houses with architecture that emulates the Norman French style and a strong environmental focus. Virtue Cider’s farm is open year-round and is a vibrant destination for visitors, offering scenic trails, a tasting room featuring a seasonal menu and samples of a variety of ciders, cider flights, and more from their extensive portfolio. For more information on Virtue Cider, please visit www.virtuecider.com.
ABOUT VIRTUE FARM: Virtue Farm, located in Fennville, Michigan, is a 48-acre farm and the destination headquarters of Virtue Cider. Three Norman French-style cider houses, built with Michigan White Pine, hold Virtue’s below-ground fermentation tanks, which use only locally sourced apples and are naturally cooled and heated by the region’s climate.
Most of the farm’s electricity is sourced from 200 solar panels, just one piece of the farm’s vast commitment to sustainability and nourishing its community. Over 20 acres of the farm are grasslands, creating a monarch waystation for Michigan pollinators, and the farm is home to several Gloucestershire Old Spot pigs, harking back to old orchard folklore, as well as a variety of chickens. Virtue Farm also features a full tasting room with cider flights, handhelds, and charcuterie selections, offers guided tastings and tours for visitors, hosts live music, and supplies seasonal bottle selections for Virtue Cider’s national Cider Society subscription service.
Like meeting with friends for drinks? Enjoy toasting the New Year with a glass of Champagne or order a Margarita while sitting by the pool on a hot summer day?
If so, you owe a big thanks to Repeal Day. It was a big deal on December 5, 1933 when the 21st Ammendent to the Constitution was ratified, making it legal to drink again. People came out into the streets to celebrate when the news made headlines and was broadcast on the radio.
It had been more than a decade when America went dry on January 17, 1920 with the passage of the Volstead Act, outlawing the manufacture, sale, and transportation of alcoholic beverages in the U.S. Almost immediately the conseuqnces were dire. Before Prohibition forced thousands of people out of work, 89 distilleries lined Main Street in downtown Louisville. Poof, those jobs were gone.
Not many people were for the law even at the beginning and its appeal lessened with each passing year.
According to the Mob History Museum website, as early as 1922, 40 percent of people polled by Literary Digest magazine were for modifying the National Prohibition Act (regulating alcohol) and 20 percent backed repealing the 18th Amendment. In 1926, 81 percent of people polled by the Newspaper Enterprise Association favored modifying the Prohibition statute or outright repeal of the amendment. Indeed, as time went on, the only people who really really liked Prohibition besides the most dedicated teetotaler were guys like Al Capone who was earning as much as $60 million to as high as $100 million a year from bootlegging. All that money was corrupt and dangerous with violent gang murders including the famous Valentine’s Day Massacre.
So why isn’t Repeal Day on everyone’s calendar? Afterall, both National Pfeffernuesse Day (pfeffermuesses, in case you don’t know, are a type of German cookie) and National Fried Shrimp Day are among the many rather strange holidyays that are national holidays. But Repeal Day has faded into obscurity.
At least in most cities throughout the U.S.
But in Louisville, where bourbon is king, Repeal Day is being celebrated.
Buzzard’s Roost Sipping Whiskey is literally rolling out the barrel to celebrate the 91th anniversary of the repeal of Prohibition.
Buzzard’s Roost also is raising a glass to Repeal with the release of a new single-barrel Founders 8-Year-Old Bourbon on Thursday, Dec. 5
When & Thursday, Dec. 5 at 11 a.m.
Where Barrel Roll kicks off at Buzzard’s Roost, 624 W. Main Stt at 6th St.
Who Buzzard’s Roost Co-founders Jason Brauner and Judy Hollis Jones and Lead Distiller Ethan Spalding will lead the barrel-roll parade down Main Street.
Hot Sauce Brass Band will lead a second line for all barrel roll participants.
Back at the Buzzard’s Roost Tasting Room & Distillery, tastes of the new Founders 8- Year-Old Single Barrel Bourbon will be available and the bar will be open.
Buzzard’s Roost Founders; 8-Year-Old Single Barrel Bourbon
115.6 Proof
Available only at the Buzzard’s Roost Tasting Room & Distillery ($150 per bottle)
Visuals Judy and Jason leading the barrel roll down Main Street, followed by the Hot Sauce Brass Band and bar-towel-waving crowd
The Buzzard’s Roost team will be dressed in 1920s Prohibition-era garb, with plenty of flapper dresses, fringe and bow ties and bowler hats!
Jason Brauner and Ethan Spalding rolling the barrel down the sidewalk and across the street
This winter travelers can escape the cold and enjoy an unforgettable vacation in Rivera Nayarit, Mexico! Thanks to new non-stop flights from cities like New York, Sacramento, Kansas City, and St. Louis, including Seattle, Los Angeles, Phoenix, Denver, Dallas, and Atlanta, offering direct flights to Puerto Vallarta.
Once in Riviera Nayarit, visitors can enjoy the traditional Fiestas Guadalupanas in early December and honor the Virgin of Guadalupe with a vibrant 12-day festival featuring folkloric dancers and Mariachi music. Winter is also prime surfing season, with 3-5 ft. along the coastline offering fun for surfers of all skill levels.
Additionally, majestic humpback whales and their babies pass through the region during this time, making Banderas Bay a top destination for whale watching from mid-December through March.
Those eager to immerse themselves in the region’s magic will enjoy staying at the family-friendly Dreams Bahia Mita Surf & Spa Resortor the romantic adults-only Secrets Bahia Mita Surf & Spa Resort, located just 50 minutes away from Puerto Vallarta and nestled between the lush Sierra Madre mountains, golden sand beaches, and surf-friendly waters of Banderas Bay.
The all-inclusive, all-suite resorts serve as the perfect home base to explore the adventure-rich and culturally vibrant region while indulging in world-class comforts, luxurious suites with stunning ocean views, Unlimited-Luxury® inclusions, eight gourmet dining options, seven lively bars and lounges, a kids club, and a teen’s club, 13 pools, a 33,382 sq. ft. spa and endless daytime and nighttime entertainment for the entire family including an innovative multimedia live art show featuring an immersive waterfall experience and a new 18,600 sq. ft. water park.
Active guests can enjoy a variety of activities, including pickleball, snorkeling, and surfing with lessons available for all skill levels right by the shore.
A standout of the resort is its prime location for observing the breathtaking whale migration, visible from suite balconies, rooftop restaurants, or pools. Adding to the experience, a “WHALE” bell by the beach signals sightings to everyone. For those seeking a closer view, guided tours to the bay offer an unforgettable encounter.
On the heels of announcing their 2025 Las Vegas residency, Rock & Roll Hall of Famers Sammy Hagar and Michael Anthony ignited Allegiant Stadium with an electrifying halftime performance during the NFL Raiders vs. Broncos game today. Delivering a powerhouse set of “I Can’t Drive 55,” and “Right Now,” the duo celebrated the news that their top-grossing summer tour is coming to Las Vegas this spring as an exclusive The Best of All Worlds Tour residency at Dolby Live at Park MGM. Tickets for the residency are on sale now: www.ticketmaster.com/SammyHagarVegas or RedRocker.com.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar and Michael Anthony pose for a photo with members of the United Staes military at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
The performance was highlighted by a heartfelt tribute to honor the bravery and dedication of the U.S. military. During the iconic Van Halen hit, “Right Now,” Hagar invited members of the military who participated in the Raiders’ “Salute to Service” reenlistment ceremony to join him on stage and sing along. At the end of the performance, the crowd chanted “USA! USA!” and the members of the military were given rockstar treatment with high fives from fans as they exited the stage.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar attends a Las Vegas Raiders’ game at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
Hagar’s highly anticipated The Best of All Worlds Las Vegas Residency is set to run April 30 through May 17, 2025. Today’s performance offered fans a taste of what’s to come in the intimate, high-energy residency, featuring career-spanning hits from Montrose, Van Halen, Chickenfoot, and beyond.
The tour will reunite the rock powerhouse band of Hagar, Anthony, Joe Satriani and Kenny Aronoff with a new “only in Las Vegas” setlist, representing a once-in-a-lifetime opportunity to see this band of brothers deliver one of the most legendary hits-packed live shows of their careers.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar performs during halftime at the Las Vegas Raiders’ game against the Denver Broncos at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
About Sammy Hagar
For more than four decades, Sammy Hagar has been recognized as one of the best and most accomplished lead singers and songwriters in rock music. From breaking into the industry with the seminal hard rock band Montrose, to his multi-platinum solo career, to his ride as the frontman of Van Halen, Chickenfoot, and his latest best-selling supergroup, The Circle, Hagar has amassed 25 Platinum albums on sales surpassing 50 million worldwide.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar poses for a photo with members of the United States military at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
Along his journey, he has set the tone for some of the greatest rock anthems ever written with songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love,” and earned the highest respect of the music industry with a Grammy Award and induction into the Rock and Roll Hall of Fame. Since opening his flagship Cabo Wabo Cantina in 1990, he’s turned a lifelong passion for great food, music and spirits into a thriving and iconic lifestyle brand encompassing restaurants and spirits.
LAS VEGAS, NEVADA – NOVEMBER 24: Michael Anthony and Sammy Hagar pose for a photo at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
A pioneer in the spirits industry, he launched Cabo Wabo Tequila in 1996 and catapulted it into the #2-selling premium tequila brand in the United States. In 2010, Hagar sold his interests in Cabo Wabo Tequila to Gruppo Campari in a 9-figure deal that’s widely credited as the start of the celebrity-owned spirits trend. He now owns an award-winning portfolio of top-shelf spirits and beer that embody that same spirit of Baja beach life and rock ‘n’ roll. They include Sammy’s Beach Bar Rum, a partnership with rock icon Rick Springfield, Santo Spirits, a partnership with tastemaker Guy Fieri, Sammy’s Beach Bar Cocktail Co. and Red Rocker Brewing Co.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar and Michael Anthony attend a Las Vegas Raiders’ game at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
Never one to hit the brakes, Sammy’s also expanded his successes into publishing, TV, radio and beyond, including five seasons of his hit TV show “Rock & Roll Road Trip with Sammy Hagar” and as host of “Sammy Hagar’s Top Rock Countdown,” a weekly syndicated radio show on 90+ US stations.
LAS VEGAS, NEVADA – NOVEMBER 24: Sammy Hagar poses for a photo with members of the United Staes military at Allegiant Stadium on November 24, 2024 in Las Vegas, Nevada. (Photo by Denise Truscello/Getty Images for Live Nation)
He’s a #1 NYT bestselling author, a dedicated philanthropist, donating millions back to local communities through his private non-profit The Hagar Family Foundation, and the first Honorary Ambassador to Los Cabos, an honor he was bestowed in 2022 in recognition of his longtime investment in the people and economy of Mexico. Visit RedRocker.com for more information.
Michael Anthony (Photo by Denise Truscello/Getty Images for Live Nation)
About Live Nation Las Vegas
Live Nation Entertainment (NYSE: LYV) is the world’s leading live entertainment company comprised of global market leaders: Ticketmaster, Live Nation Concerts, and Live Nation Sponsorship. Live Nation Las Vegas produces residency shows from Sammy Hagar, Mötley Crüe, New Kids On The Block, Mariah Carey, Maroon 5, Lady Gaga and Bruno Mars at Dolby Live at Park MGM; Santana at House of Blues; Blake Shelton, Garth Brooks and Rod Stewart at The Colosseum at Caesars Palace; The B-52s, Earth, Wind & Fire, FOREIGNER, Styx and Chicago at The Venetian Theatre at The Venetian Resort Las Vegas; and Scorpions, Black Eyed Peas and Shania Twain at PH Live at Planet Hollywood Resort & Casino.
Live Nation Las Vegas also brings other world-famous artists to many of the city’s other premier concert venues including Allegiant Stadium, T-Mobile Arena, MGM Grand Garden Arena, Michelob ULTRA Arena, the Pearl at Palms Casino Resort, Downtown Las Vegas Events Center and more. For additional information, visit www.livenationentertainment.com. Find Live Nation Las Vegas on Facebook, Instagram and follow us on Twitter.
Park MGM is the Las Vegas Strip’s first smoke-free resort, offering an intimate hotel experience on a grand scale. Park MGM features 2,700 guest rooms and suites in addition to NoMad Las Vegas’ 293 well-appointed guest rooms and suites on the resort’s top four floors. The resort’s robust culinary program features NoMad Library; L.A. legend Roy Choi’s Korean BBQ concept, Best Friend; Hogsalt Hospitality’s renowned Bavette’s Steakhouse; and the 40,000-square-foot vibrant Italian marketplace, Eataly, among other dining and cocktail experiences.
Dolby Live, the resort’s 5,200-seat entertainment destination, is home to special engagements by Bruno Mars, Lady Gaga, Lenny Kravitz, Mariah Carey, Maroon 5, Mötley Crüe and New Kids On The Block, among other top artists. Park MGM also is home to On The Record, a unique nightlife concept from LA-based Houston Hospitality. Park MGM and NoMad Las Vegas are located in the heart of The Strip, next to the entertainment and dining neighborhood created by The Park and the 20,000-seat T-Mobile Arena. Park MGM and NoMad Las Vegas are operated by MGM Resorts International (NYSE: MGM).
TONI TIPTON-MARTIN is Editor in Chief of Cook’s Country, a food and nutrition journalist, and the James Beard Award– winning author of Jubilee; Juke Joints, Jazz Clubs, and Juice; and The Jemima Code. MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
Morgan Bolling
MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
Southern-Style Baby Lima Beans
Southern Baby Lima Beans
Serves 4 to 6
Total Time: 1¼ hours
The beauty of this recipe is in its simplicity: Frozen baby lima beans are cooked low and slow, seasoned with a few strips of bacon and wedges of onion in the pot. The resulting beans and their smoky, thick, peppery broth are complex and deeply comforting. Stirring occasionally as the beans cook emulsifies the bacon fat into the broth, giving it a silky texture. This dish is great as a side or as a main course served over white rice. Do not thaw the baby lima beans before cooking.
4 slices bacon, cut into ½-inch pieces
4 cups chicken broth
1½ pounds frozen baby lima beans
1¼ cups water
1 onion, halved
1 teaspoon pepper
¾ teaspoon table salt
Cook bacon in large saucepan over medium heat until lightly browned and fat has rendered, 7 to 10 minutes. Add broth, lima beans, water, onion, pepper, and salt. Bring to boil over high heat.
Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until beans just begin to break down and liquid is thickened, about 1 hour (liquid will continue to thicken as it sits). Discard onion. Season with salt and pepper to taste. Serve.
Peruvian Imports
Lima beans, which originated in Guatemala, have been cultivated in Lima, Peru, for centuries—hence the name—and are a staple food there. By the 1500s, what we now call Peru had found trading partners throughout South, Central, and North America and also in Europe. As the beans were introduced to North America, they were adapted into regional recipes. Many versions of Native American succotash use this large, nutritious bean. Lima beans remain especially popular in the dishes of the American South. Some cooks use the terms “lima beans” and “butter beans” interchangeably, as the two beans come from the same plant. But other cooks know butter beans as the more mature larger white beans that are typically sold dried or canned, and baby lima beans as the smaller, greener beans that are typically sold frozen or canned.
Pat-in-the-Pan Buttermilk Biscuits
Makes 9 biscuits
Pat-in-the-Pan-Buttermilk-Biscuits
When chef Virginia Willis did a demonstration at Cook’s Country in August 2018, the Southern cookbook queen left us with characteristically beautiful words: “Biscuits are like people; they are better when they rise together.” More than poetry, though, this sentiment referred to her preferred technique of baking biscuits touching each other on a baking sheet so they physically push each other up in the oven for a higher rise. Her demo inspired our own recipe for pat-in-the-pan biscuits. Following Willis’s lead, we use low-protein cake flour for tenderness, and baking powder and baking soda for lightness and lift. We pinch bits of cold butter into these dry ingredients; the butter pieces melt in the dough during baking, producing steam that creates a fluffy interior crumb.
We follow a tried-and-true Southern method for patting biscuit dough in a pan and scoring it so these biscuits can also rise together. We developed this recipe using Softasilk cake flour and a metal baking pan. This recipe can easily be doubled to yield 15 biscuits: Use a 13 by 9-inch baking pan and extend the baking time by about 15 minutes.
12 tablespoons unsalted butter, divided
4 cups (16 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons table salt
2 cups buttermilk, chilled
Cut 10 tablespoons butter into ½-inch pieces and freeze until chilled, about 15 minutes. Let 1 tablespoon butter sit at room temperature to soften. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 8-inch square baking pan with remaining 1 tablespoon butter.
Whisk flour, baking powder, baking soda, and salt together in bowl. Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces. Gently stir in buttermilk until no dry pockets of flour remain. Using rubber spatula, transfer dough to prepared pan.
Lightly sprinkle extra flour evenly over dough to prevent sticking. Using your floured hands, pat dough into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until golden brown on top, about 30 minutes.
Let biscuits cool in pan for 5 minutes. Using thin metal spatula, slide biscuits onto wire rack. Brush tops with softened butter. Let cool for 10 minutes. Pull biscuits apart at cuts and serve warm.
Southern Chicken Spaghetti
Serves 8
Total Time: 1¾ hours, plus 15 minutes cooling
Lisa Fain, known as the Homesick Texan, defines Tex-Mex chicken spaghetti as “baked pasta with chicken and chile con queso” on her website. Typically this dish features shredded chicken, cheese, and some mix of mushrooms, peppers, and onions (and sometimes canned Ro-Tel tomatoes) intertwined in baked spaghetti.
According to Fain’s research, the earliest recorded recipe dates back to 1931. It was published in the Amarillo Daily News and featured a simple combination of chicken, cheese, and noodles, seasoned with a liberal dose of chili powder. The recipe evolved to include canned cream of mushroom soup and Velveeta, products of the convenience-food boom of the 1920s and 1930s that underscored the era’s casserole culture.
But this casserole’s history isn’t limited to Texas. New York Times food editor and restaurant critic Craig Claiborne noted his mother’s influence on his version of the dish—a childhood favorite—in his 1987 book, Craig Claiborne’s Southern Cooking. Claiborne speculated about its origins and compared the rich flavors of the dish to those of an authentic Italian ragù bolognese, due to its creamy tomato base and savory ground meat. His mother, Mary Kathleen Craig Claiborne, was “famous for it up and down the Mississippi Delta,” he said.
We keep chicken spaghetti easy by starting with a rotisserie chicken. Breaking the spaghetti in half makes the dish easier to serve and eat. A creamy sauce made with butter, flour, chicken broth, and half-and-half is flavored with mushrooms and other vegetables. A combination of American and cheddar cheeses gives this pasta bake an ultra creamy consistency with plenty of cheese flavor. For a spicier dish, use the larger amount of cayenne pepper. Use Dutch oven that holds 6 quarts or more.
1 pound spaghetti
1½ teaspoons table salt, plus salt for cooking pasta
8 ounces deli American cheese, shredded (2 cups)
4 ounces sharp cheddar cheese, shredded (1 cup)
3 tablespoons unsalted butter, divided
12 ounces white mushrooms, trimmed and sliced ¼ inch thick
1 red bell pepper, stemmed, seeded, and chopped
1 onion, chopped
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups half-and-half
½ teaspoon pepper
¼-½ teaspoon cayenne pepper
2 cups shredded rotisserie chicken
Bring 4 quarts water to boil in Dutch oven. Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break pasta in half; repeat with remaining pasta. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and rinse thoroughly under cold running water; set aside. Clean and dry pot.
Adjust oven rack to middle position and heat oven to 350 degrees. Combine American cheese and cheddar in bowl; set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms, bell pepper, and onion and cook until softened and liquid has evaporated, 8 to 10 minutes. Transfer vegetables to separate bowl and set aside.
Melt remaining 2 tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in broth, half-and-half, pepper, cayenne, and salt, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, 6 to 8 minutes.
Off heat, whisk 2 cups cheese mixture into sauce until smooth. Stir in spaghetti, vegetables, and shredded chicken until well combined.
Transfer mixture to 13 by 9-inch baking dish, spread into even layer, and cover tightly with greased aluminum foil. Bake until sauce is bubbling around edges, 25 to 30 minutes. Remove foil, sprinkle remaining 1 cup cheese mixture over top, and bake, uncovered, until cheese is melted, about 5 minutes. Let cool for 15 minutes before serving.
On Saturday, November 23rd, from 6-9 pm, join Virtue founder Greg Hall for an evening of feasting, proper farmhouse cider tastings, and live music. Hosted in the cider tasting room at the beautiful 48-acre Virtue Farm in Fennville, guests can dig into roasted turkey and seasonal sides all paired with curated cider selections — a perfect way to celebrate Thanksgiving with your closest friends before heading home for the holiday.
Plus, those still searching for a Thanksgiving Day housewarming gift can pick up one of Virtue’s Thanksgiving Cider Boxes, which contain four 750 ml bottles of old-world, autumnal craft ciders. Each box is $125 and will be available for purchase at the event. Tickets for the evening are $100 and can be found on Tock. Must be 21+ to attend.
If you couldn’t make it, you can still feel the vibe with these great photos taken by Keith Griner and courtesy of visitindy.com
Indy: Taylor street scenes on the night of her first concert. Keith Griner photo.Photographer Keith Griner’s pics of the first night of the Taylor Swift Indy concert catch the mood.Photo by Keith Griner shows Taylor taking over Indy. Taylor fans are ready for the big night. Photo Keith Griner.Some 200,000 people were expected to visit Indy over the weekend because of the concert. Photo by Keith Griner.Keith Griner photo.
