Be_Better_Guys

I went last week, had a good time and loved the drink selection. True pros who make many of their own mixers and enhanced liquors. One comment: I wished everyone who came dressed in the spirit of the place, at least not wear sneakers and hoodies, but that's my thing. I hope they can revive it. I wrote a piece about it on my blog last week. http://betterguyx.blogspot.com/2008/10/spe...-rip-or-on.html

Perfect bourbon Manhattan with Jim Beam -- had a fifth lying around and decided to put it to use.

BBG had an cooking class with PS 7's restaurant back in October. The class featured three courses and cocktails, as well as hands-on with Peter Smith in the kitchen. One of the cocktails featured was called a Faux Naturelle, made with green tea (see the recipe below). Part of the appeal is the green tea, which might convince someone that the drink is healthy, which it's not necessarily. While I'm sure others have had this discussion, is there any health benefit to the mixers in cocktails once you add the alcohol and all? * 2 oz Gin * 1 oz. Honey Sweetened Green Tea * Splash of Simple Syrup * Lime to taste For the cold version: Add gin, green tea, simple syrup to a shaker over ice. Squeeze lime in to shaker and shake it like you mean it. In a chilled cocktail glass, add a thinly sliced wheel of orange, twisted like a pinwheel. Strain into cocktail; the orange should unfold like the petals of a flower. For the hot version: Add gin, simple syrup, and honey into a mug. Prepare green tea to taste separately. Pour steeped green tea into mug. Add lime to taste.

So what's the difference between this and the Jim Beam Rye whiskey already available, other than proof? jst curious.

NBC 4 will air a segment on one of cooking classes at PS 7with Peter Smith (and Be Better Guys) on Thursday, August 28 on the 4 pm news. See Chef Smith pull together a three-course meal using grill techniques that don't require you being outdoors. If you like what you see, you can sign up for the next classFootball Food: Small Plates and Charcuterie on September 13, 2008. To sign up, call 202.742.8550 to reserve your spot in the class.

Sounds like you had a great trip. My wife and I just returned from the Cape (Brewster) as a 5th anniversary present. We ate at TJ's and Cobie's, both seafood and ice cream shacks on 6A. Of the two, we preferred Cobie's because it was tastier and almost 25% less. TJ's was really kinda pricey for fast food. Liked the shrimp roll at Cobie's, but the fish and chips were the best. The fish and chips at TJ's was good, too, with a huge piece of haddock and crisp fries. We also hit Provincetown on the day of the Parade during their Carnival week. Ate at the Lobster Pot, which was highly recommended. While we thought it was OK, we weren't blown away by the clam roll or the tuna roll. We did have the tuna sashimi to start and that was tasty an the staff was en fuego on an extremely busy day. The centerpiece of the eating was dinner at Chillingswood, the B&B we stayed at. The restaurant is renowned for its French cuisine and it didn't disappoint. The 6-course meal comes with an appetizer, salad, sorbet, the main course, a sweet course (amusements), dessert, and impeccable service. I led with two crab cakes, then had the rack of lamb encrusted in pistachios, with a chevre and fig creme brulee and broccolini. Wifey had the seared sea scallops with corn risotto, on a bed of spinach, starting off with a peach soup w/creme fraiche. We ended with three creme brulee (pistachio, mocha, and traditional) and a molten chocolate cake with corn ice cream, which is better than it sounds with the chocolate cake.

Just had a bottle of Aine's Parallele '45' Cotes du Rhone rose. I really liked it -- anyone else familiar with it?

I also wanted to say that we had the first of the classes last week at PS 7's. Peter and his sous chef Will were fantastic in their instruction and the food was phenomenal. Take a look at the photos to see making brats. http://www.flickr.com/photos/bebetterguys/...57606173391589/

Chef Peter Smith of PS 7's Restaurant teams up with the guys of Be Better Guys to present a series of guy-friendly cooking classes designed to give guys an edge in the kitchen starting Saturday, June 21 at 12 PM. A man's gotta eat, and dining on takeout every night adds up. Learn to get confident in the kitchen when cooking for yourself or company, particularly since everyone knows a woman loves love a guy who can cook. Chef Peter Smith of PS 7's Restaurant has teamed up with Be Better Guys.com to present a series of guy-friendly cooking classes designed to give men a basic set of kitchen skills in an interesting, interactive arena. PS 7's will host a series of three cooking classes in which Chef Peter Smith will lead hands-on cooking classes inside the PS 7's kitchen teaching men basic kitchen skills, fun cooking techniques and innovative recipes. After each cooking class, guests will be treated to a quick lesson in mixology and a three-course lunch. September 13: Football Food: Charcuterie and Small Plates Chef Peter Smith creates one of DC’s most innovative house-made charcuterie offerings. In this class, guests will learn how to house-cure and create impressive charcuterie including includes pepperoni, mortadella, proscuitto, and salami. Chef Smith will also teach recipes for innovative appetizers. October, TBA: Playing with Fire Cooking with live fire does not always have to result in a visit to the emergency room. In this class, Chef Peter Smith will demonstrate creative techniques of grilling and fire roasting. The mixology portion of this class will feature a preparation demonstration of favorite flambÈed cocktails. The classes will start at 12 noon and will last approximately three hours. Reservations are required and may be made by calling PS 7's Restaurant at 202.742.8550. Each class is $75 and includes an interactive cooking class, a mixology lesson, a three-course lunch and recipe cards for each dish. For reservations, please call 202.742.8550

Hi, everyone! Brian Joyner with BeBetterGuys.com, men's lifestyle site. In addition to being co-founder of the site, I worked in restaurants on and off since I was 17. I claim to be retired, but to quote Michael Corleone, "Each time I think I'm out, they suck me back in." Nice to be here, looking forward to the discussions.