Lesley Jacobs Solmonson

2 weeks ago | barandrestaurant.com | Lesley Jacobs Solmonson

The hospitality industry experienced massive upheaval during Covid, necessitating quick pivots in order for establishments to stay in business. Many businesses were forced to close; others are still getting back on their feet. While “to go” and delivery options helped establishments stay afloat and keep some staff employed during this stressful period, the road to recovery has been dotted with challenges, including how to handle employee wages and compensation.

2 weeks ago | barandrestaurant.com | Lesley Jacobs Solmonson

When pirates roamed the high seas, rum put the "yo-ho-ho” in a bottle. Around 1900, it featured in the Cuba Libre—originally Bacardi rum, Coke, and lime juice. Starting in the 1930s, the Tiki craze produced multiple drinks that relied on rum for its potent kick. But, while a few specialty rums existed, the majority were mass-produced, often spiced as a gimmick, artificially flavored, and overly sweet.

2 months ago | foodrepublic.com | Lesley Jacobs Solmonson

Gin and tonic was the first alcoholic drink I ever had. I immediately fell in love with the herbal notes of the gin balanced by the slightly bitter, slightly sweet hallmark of the tonic water. With the perfect proportions of gin and tonic, it's a hard drink to mess up – two ingredients and a slice of your chosen citrus. however, one night, a bartender messed up, causing me to nearly spit out my drink. He had put club soda in rather than tonic water. The result was an eye-opener, to say the least.

2 months ago | yahoo.com | Lesley Jacobs Solmonson

Two glasses of fizzy liquid in picardie glasses with liquid being poured into the front glass - WS-Studio/ShutterstockGenerate Key TakeawaysGin and tonic was the first alcoholic drink I ever had. I immediately fell in love with the herbal notes of the gin balanced by the slightly bitter, slightly sweet hallmark of the tonic water. With the perfect proportions of gin and tonic, it's a hard drink to mess up -- two ingredients and a slice of your chosen citrus.

2 months ago | foodrepublic.com | Lesley Jacobs Solmonson

Each year, over half of the American population partakes in coffee regularly, and they drink a lot of it at home. But we've come a long way from the days of stovetop percolators and pre-ground, canned grocery store beans. Today, there are multiple brewing tools, each producing different results and appealing to different types of coffee drinkers.  Among the most popular are the French press, which immerses the coffee grounds in water, and the pour over, which drips water through them.