Food

Wine Ice Cream

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Welcome to Wine Ice Cream USA Distributors’ Web site. This site will introduce you to Mercer’s Dairy newest ice cream and existing product lines.

We have begun to reach out and sell this amazing product online. At this time our main focus is to bring Mercer’s Dairy newest product; Wine Ice Cream to you. This product is so special Mercer’s Dairy had to patented it because, it’s the only wine infused ice cream in the world. The blending of 12% butter fat and 5% alcohol by volume giving it several national and international tasting awards. Each pint has the equivalent of a 6 ounce glass of wine. Mixing a heavenly ice cream flavor and taste with heaven’s drink (wine) of choice. That might be streatching it a bit. But we challenge you to decide for yourself. We believe it. Mercer’s combination of six different flavors of gourmet ice cream and premium wines, makes it, one of the best adult premium ice cream tasting products manufactured in the world.

Each state has classified Mercer’s Wine Ice Cream differently; some say it’s a food, some say it’s an alcohol beverage! Please take a minute and send us an email to us at: info@wineicecreamUSA.com and see how your state has classified this amazing new Adult Gourmet Ice Cream dessert.

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Wendy’s Re-Enters Japanese Market with a Special Burger

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Wendy’s is investing $200 million on a return to Japan after leaving the country in 2009, according to Bloomberg.

The signature burger of this venture is a $16 Foie Gras Rossini, aka the Premium Sandwich.

Judging from the picture below it features the traditional square beef patty topped with foie gras topped with perhaps truffle butter. The word Rossini refers to Tournedos Rossini, a French dish involving filet mignon and foie gras that was purportedly created for the gourmand Italian composer Gioachino Rossini.

The burger and other upscale dishes will sell in Tokyo’s Omotesando luxury shopping district at the first of 100 targeted stores.

Foie gras is made from the liver of a goose or duck that has been force fed to make it fat. Presumably this dish would not work in America, where the average person doesn’t like the sound of goose liver pate, and where animal rights groups are outraged by the dish, leading to several state bans. In Japan, however, people who have the stomach and the conscience to eat raw fish and whale meat can probably handle foie gras.

McDonald’s has already shown the value of dramatic localization around the world. Still Wendy’s is taking rebranding to a new level.

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Grilled Cheese Martini

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Menu items are designed to tempt you, but oftentimes you come across something that feels more like a dare. A can-this-be-real, how-could-it-even-taste-good creation that tugs at your curiosity and leapfrogs to the top of your must-try checklist.

Case in point: the Grilled Cheese Martini at Beecher’s in New York City.

It’s a name that definitely warrants a double-take. Thing is, you won’t find it on the menu at the Seattle import’s downstairs cocktail lounge, The Cellar. You have to know to order it. (Which, thanks to the internet’s equal opportunist policy when it comes to in-the-know-only information, is not too difficult.)

Now, this is no cop out “grilled cheese martini” that just shoves a wedge of sandwich on the rim of a martini glass and calls it a day. We’re talking about vodka that has literally been infused with a grilled cheese sandwich (using Beecher’s signature cheese, of course). If you’re feeling a little apprehensive about the idea, you’re not alone — general manager Sarah Jennerjahn had a similar reaction when chef-owner Kurt Dammeier first presented her with the idea. But for Dammeier the concept was seemingly pretty straightforward. “Well, just grill up a couple of our Flagship sandwiches until they are perfectly ready to eat and then put them in a container and pour vodka over them,” he explained to her.

Fast-forward to discovering the perfect recipe for a 24-hour infusion, double-filtering the mixture through cheese cloth (how appropriate), and that, says Jennerjahn, is when the fun began. From there crafting the drink was a collaborative effort. Someone mentions tomatoes and bartender Ksenia Stillwell chimes in with the suggestion to make a tomato juice ice cube. How about adding something herbal to the flavor profile? Stillwell has the solution again, recommending muddled basil. And for the finishing touch, balsamic reduction on the rim, Jennerjahn’s idea. Wait — make that almost finishing touch. Coming full circle, the last piece of the puzzle was provided by Dammeier, who thought to add bits of baked, crispy prosciutto to the balsamic garnish.

To answer the question that is no doubt at the tip of your tongue, yes, it tastes… weird. But good-weird, interesting is more like it. And not the backhanded compliment you want to avoid after a date kind of “interesting,” but genuinely something that piques your curiosity. Savory, with just the right amount of sweetness coming through, and hints of basil to round it out. Almost without realizing you’re back for two, three, four more sips just trying to figure it all out. As one savvy taster described it, “with the whole grilled cheese-n-tomato soup effect it’s like you’re six years old again… but legally drinking.”

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