Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Visitors to/residents of Washington D.C. have Eddie Kim of D.C.’s recently-opened izakaya, Daikaya, to thank for a new cocktail called the Dai-drop. A molecular gastronomy technique applied to this creation results in a small bit of yuzu-flavored Gekkeikan sake encapsulated inside a thin film of calcium chloride and sodium alginate, forming a ball easily broken by one’s teeth. The cocktail formed when this sake sphere is dropped into a mug of Sapporo is relatively inexpensive (only $7 USD or $35 for six of them) and is being well-received by patrons.
Via Serious Eats
Bon Appétit’s NOLA Vacation Giveaway
Those who subscribe now to Bon Appétit magazine will be entered in a culinary vacation giveaway the magazine is sponsoring with traveler resource website Excursionist.com. The grand prize includes 4-night accommodations in the French Quarter at a 4-star hotel, dinner for two at Coquette restaurant, cooking classes with an expert New Orleans chef, and more. But before you can get in on your chance to win, you must subscribe, and you can do that here.
Via Bon Appétit
Indonesian Food Bazaar
Occurring sporadically throughout the warm season each year, the Indonesian Food Bazaar is happening on Sunday April 21, 2013 at the Masjid al-Hikmah (Al-Hikmah Mosque) in Astoria, New York. This much anticipated all-day food event will transform the parking lot beside the mosque into a garden of home-cooked traditional Indonesian delights like nasi rendang, gorengan, gado gado and a great deal more. If those italicized dish names mean nothing to you, then that’s all the more reason for you to show up on Sunday and fill up mind, belly, and heart with tasty newfound knowledge. Thanks to Youtube user keraguan for posting the above video of a past bazaar.
Mr. Cake’s Wild Resignation
Chris Holmes, a UK man recently quit his job working for the Border Agency at Stansted Airport to devote more time to his family and burgeoning cake business. While that alone may seem somewhat less than noteworthy for a food-centric website to mention, what makes the story worth sharing here is that he tendered his resignation letter in cake form. You can (and will, I hope, if only to tell him how awesome that is) visit his cake business’ website here.