‘Feed the Beast’ airs on the Travel Channel and you can visit the website here for more information on the show and air times in your area.
Music Monday: Cookie Cutter Killer Live Perfromance and Video Release Party for “Head Over Heels” April 6th at Casey’s
In early 2012 Cookie Cutter Killer was formed after Tal Mir (lead vocals/guitar) and Hayato Takano (lead guitar/bass/programming) took a break from their band Letters Burning. They decided to use their creative efforts to write and self-produce music they felt couldn’t be lumped into one specific genre. The duo share an extensive love and respect for rock music and have found a way to share their additional passion for pop, alternative and electronica in order to achieve a very honest and vulnerable sound. Cookie Cutter Killer’s songs have extremely memorable hooks like in their energetic rocker “head over heels” and relatable down to earth lyrics showcased in their acoustic/dubstep hybrid “too many days”. With a very unique voice behind them contrasted by strong guitars and very beautifully arranged electronic layers this band has something for ALL music lovers.
You can see them live as well as the debut of their video for ‘Head Over Heels” Saturday, April 6th. No Cover. 11P
Dave Freeman – 213 Music Director
What We’re Reading: From Haneda to Happy Hour, Serving Alcohol Past 2AM, Liquor-Label Icons, Part 2, Big Red: Grenadine for the Grown-Ups
“From Haneda to Happy Hour” 3/8/2013 – Wall Street Journal
When Tokyo boomed in the ’80s and early ’90s, the city’s nightlife surged along with it. But even when the bubble burst and expense accounts shrank, after-hours spots continued to thrive. Today’s Tokyo still offers a wide array of bars where the whiskeys are served neat and the cocktails are made by men in tuxedos who have devoted decades to the art of mixology. Check out the guide to the best drinking and nightlife in the city. Read more!
“San Francisco Bars Open Late? New Bill Would Let California Venues Serve Alcohol Past Two A.M.” 3/14/2013 – The Huffington Post
Enter State Senator Mark Leno (D-San Francisco), armed with a bill that would change the lives of partygoers throughout the Golden State forever. SB 635, a measure Leno introduced on Wednesday, would allow restaurants and bars in local jurisdictions to serve alcohol until 4 a.m., pending a full public approval process. “Many cities in California have dynamic social activities that are vital to their economies, but they lack the flexibility to expand their businesses,” Leno said in a statement. “This legislation would allow destination cities like San Francisco, Los Angeles and San Diego to start local conversations about the possibility of expanding nightlife and the benefits it could provide the community by boosting jobs, tourism and local tax revenue.” While a handful of venues in San Francisco keep their doors open long past the 2 a.m. booze cutoff (we’ve all slunk out of the Endup at sunrise once or twice), under current law, bartenders are strictly prohibited from serving alcoholic beverages during the wee hours. Many restaurant and entertainment groups support the proposal, including the California Restaurant Association, Golden Gate Restaurant Association, California Music and Culture Association and San Francisco Council of District Merchants. Read more!
“Liquor-Label Icons, Part II” 3/11/2013 – Liquor.com
While we’re fascinated with how spirits taste, the stories and people behind them can be equally interesting. For the second installment of our Liquor-Label Icons series, (you can read the first one here), we’re featuring the creators of some of our favorite brands. Cheers! Read more!
“Big Red: Grenadine for the grown-ups” 3/11/2013 – Tasting Table
Most grenadine is so sticky-sweet that only a child might find it appealing (hence, the genius invention of the Shirley Temple). But the brightly colored syrup actually has a long history in adult beverages. Traditionally made with pomegranate juice and orange-blossom water, it is a requisite in drinks like the Jack Rose and the El Presidente. To make its version, the Jack Rudy team tapped a small pomegranate farm in Northern California called Home Grown Cellars, which uses a custom press to juice its fruit. “The machine juices the pomegranates whole, so you get the flavors of the seeds and pith, all those tannins, in the juice,” Jack Rudy founder Brooks Reitz told us. The resulting grenadine is surprisingly tart, with a deliciously bready aroma. Read more!