Loving Outdoor Living Magazine 2020 Edition

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Outdoor Living

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Contents 4

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The Best Herbs of Summer

Think outside the home.

and How to Use Them Food Trends to Look for


This Summer

Screeened Porches Outdoor Kitchens

The Best Outdoor Dining

Outdoor Living Rooms

Fashionable Color Trends


for Summer

Shade Structures Patios

The Most Impressive

Pool Decks

American Craft Beers

Gazebos Fire Features

Beach and Sand Toys

Retaining Walls

Float to the Top in Refreshing Style Our Favorite Strawberry Shortcake Recipe In Praise of Hydrangea

888-687-3325 archadeck.com



It’s no surprise this herb is a summertime staple—with a warm and spicy flavor, basil is an ideal pairing for sweet or mild recipes. Italians celebrated the herb alongside fresh mozzarella and tomatoes to create a refreshing Caprese salads or summery pizza toppings. Basil is also the basis for your homemade pesto. Add to a food processor with pine nuts, garlic, and olive oil to create this zesty spread, and set it out alongside some fresh bread when entertaining guests

The Best Herbs of Summer and How to Use them Nothing says summer quite like an afternoon in the garden. Connecting with nature, whether it’s through touch, sight, or smell, can be a comforting and mindful activity to help heal an anxious mind. Growing your own herbs is a simple way to add flavor to your kitchen. Fresh herbs can be grown in a variety of locations, whether you live in modest cottage or a NYC apartment. Rather than trek out to the grocery store, you can simply reach your hands out the window and pluck off some of nature’s most delicious ingredients. Here you’ll find some of our favorite summer herbs, and how you can implement them into your daily routine. Add them to your home and feel the good vibes flourish.


As for sweet things, basil and strawberries are a match made in heaven. Combine the two to make flavored water perfect for your hot Vinyasa classes. If you’re really feeling adventurous, basil and strawberry ice cream is a wonderful summertime dessert, especially following those backyard BBQ dinners.


Bay is a staple in Mediterranean and French kitchens, and can add a luxurious depth to summer soups, stews, or crab and shrimp boils. You can also soak them in water and thread them through pieces of meat for herbal and flavorful kebabs. The leaves best thrive in warm climates, such as a sunny deck or windowsill. Come the cooler months, consider bringing your bay plant inside so that it can continue to thrive. The leaves are sharp, so be sure to remove the leaves before serving. (But don’t worry about any added stress, as most recipes only call for one or two leaves).



Despite their versatility, Chives rarely get the attention they deserve. Their mild onion flavor makes them a great option for dozens of your summertime faves, including sandwich spreads, sauces, and cheese-based dishes. They also add that “something special” to a mashed potato recipe and can help heighten the flavor of creamy dips and egg salads. For all you vegans out there, try chives with a cashew-based cream cheese atop your favorite morning bagel.

The heat-loving cousin of cilantro, culantro rarely gets the glory. This spicy, flavor-packed herb is indigenous to Tropical America and the South Indies, and ideal for the summer months when cilantro starts to bolt. Don’t let its mystery deter you, though. This bad boy is rich in vitamins A, B-complex, and C, as well as the calcium, carotene, iron, and riboflavin.



A unique herb that loves the summer sun, dill has a similar pungent and aromatic flavor to that of caraway. The bright flavor pairs well with fatty-dishes, such as a butter sauce for a fish or in a cream-based dip. It’s perfect or those fierce summer days when you need to add a refreshing element to a more indulgent dinner. Dill can also be used for medicinal purposes, including a stomach-soothing tea to treat gas or digestive issues. Mash two teaspoons per cup of boiling water and steep for ten minutes and enjoy when you’re feeling tummy troubles.

We recommend adding culantro to Mexican and Spanish dishes or chutneys, salsas, stews, and marinades. For a backyard taco party, sauté culantro with meat or veggies and add to corn tortillas. (A margarita might help cut the spice.) Note that culantro’s flavor is a bit stronger than cilantro, so you’ll often need to add less, and might want to taste as you go.

Mint comes in many varietals, but when it comes to your kitchen staple, spearmint is a top-notch option. The diverse herb can be used in everything from tabbouleh to fruit salads. You can also boil spearmint with sugar to create a refreshing simple syrup, ideal for sweetening your iced teas or mojitos. Spearmint is also a wonderful way to add flavor to water. If you have trouble getting your eight cups of H20, pluck off a few seeds of your spearmint plant and add to cold water. Keep in the fridge for a cool and refreshing pick-me-up when you’re feeling that summertime dehydration.


Oregano Tarragon

Meaning “mountain joy,” oregano is famous for its role in Italian and Mexican recipes, and awesome for cutting the fat in more cheesy dishes. If that weren’t enough, the herb is also bursting with antioxidants, vitamin K, manganese, iron, and calcium, so it doesn’t hurt to find ways to slide more oregano into your diet.

These anise-flavored leaves age quickly, making them an ideal choice to keep fresh and around the house, as you won’t have to worry about it going bad in your fridge. We suggest opting for French tarragon, which has a more nuanced flavor than its Russian counterpart. (No offense, Russian tarragon.)

Add oregano to your favorite summertime pizza recipe, sautéed mushrooms and onions, a homemade dressing, atop garlic bread, or in an Italian frittata. You can also make a riff on typical basil-based pesto by adding fresh oregano to a food processor alongside pistachios, garlic, lemon, olive oil, salt, and pepper. Pulse and use atop angel hair pasta, zucchini noodles, or spaghetti squash.

Its strong flavor makes it an ideal pairing for mellow and comforting dishes, such as potato salads or butter sauces. And tarragon and poultry are practically culinary soulmates. Try the herb in any chicken dish you can imagine—chicken pot pie, chicken salad, chicken soup, and even duck and turkey dishes. If meat isn’t your thing, tarragon also works beautifully with egg dishes and seafood, especially bivalves such as scallops and clams.

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Rosemary Thyme The resonant and aromatic flavor of rosemary makes it a delightful pairing to your summertime cuisine. Add flavor to pork, chicken, or veggies by laying rosemary branches across a charcoal grill, allowing the resinous scent to soak into your food. It also makes for flavorful marinades when cooking savory meat dishes, or atop roasted fingerling potatoes for a comforting side. For a summer evening snack, make your own rosemary oil by gently simmering a sprig or two in a good olive oil for about five minutes. Drizzle the oil atop stovetop popcorn, add salt, and shake the pot to combine. Eat alone or enjoy cozied up with a glass of white wine, good friends, and your favorite flick. Movie night never tasted so good.


Thyme is comforting and subtle, with a lingering flavor that adds depth to your favorite summertime recipes. Its versatility makes it ideal for a variety of savory dishes, and it works well paired with other French and Mediterranean herbs. Try with your favorite grilled, roasted, or sautéed veggies, such as summer squash, carrots, or zucchini. Ratatouille, an Italian staple comprised of onions, eggplant, peppers, zucchini, and tomatoes, is a perfect platform for thyme. Cook a large batch and save to top pasta, omelets, or enjoy it on its own.

you, yes, we now do. Dishwasher safe, Westmark’s Herb Scissors are among the best in the world and are rated to be one of the best kitchenware brands available today. Made with high-quality stainlesssteel blades and an ABS infused handle you can have them for $19.95 at Amazon.com.


Food Trends to Look For this Summer

According to Michelin Guide, last year was when kombucha became the new cider, non-alcoholic drinks grew in spirit and South American cuisine, from Mexico to Brazil, rose to prominence worldwide. More chefs started introducing micro-seasonal menus, switching up ingredients every few weeks, and “locavore� was the buzzword as local ingredients took the spotlight. As we step into a new year, we take a peek at what will get us salivating and items we will be tossing into our shopping carts in 2019. 8


PACIFIC RIM FLAVORS The Pacific Rim region, made up of land spanning Oceania and Asia to the Americas that surrounds the rim of the Pacific, looks set to be the “it” region for culinary inspirations. Expect a delicious hodgepodge of ingredients from the fusion medley of cuisines. Think hints of French influences in a Hawaiian poke bowl or a mishmash of Vietnamese and Thai elements in a dish. Condiments can include dried shrimp, cuttlefish and shrimp paste, while aromatics and spices can range from cardamom to cinnamon, and lemongrass to saffron. Don’t be surprised to find fruit such as guava, dragon fruit and passion fruit in colorful smoothie bowls and cocktails. Instead of sugar, beverages can be sweetened with luo han guo, or monk fruit. Other examples of Pacific Rim dishes include seared fish with peanut coconut sauce, shiitake mushroom quesadillas and lamb tacos with a pineapple chutney.

PLANT-BASED PROTEINS SEA SNACKS Instead of root vegetables like potato and tapioca, we will be turning to the ocean for snack inspiration. While paper-thin roasted seaweed strips were all the rage a few years ago, Whole Foods Market predicts that marine ingredients will show up in more food products in 2019. Examples include seaweed butter and kelp “noodles” that are made from the brown sea plant. More intriguing products include kelp jerky, a protein-rich snack that is mixed with mushrooms, and faux tuna produced from algae. Besides fried salmon skin, which is already popular in Asia, ingredients such as sea fennel and water lily seeds will find their way into the expanding pool of marine munchies.

“Plant-based” has become a key dining buzz phrase recently, but those who are healthconscious may still hunker for meaty flavors and textures—no matter how much “meaty” eggplant and mushrooms are crammed into a dish. This is where plant-based protein alternatives come in. Silicon Valley start-up Impossible Foods is making “meat” from four natural ingredients: wheat protein, coconut oil, potato protein and heme. Heme raises some eyebrows as the iron-loaded molecule that is found in meat and plants, and gives off meat-like taste and aroma when cooked with amino acids and sugar. Nutritionwise, the “meat” contains more protein and iron than a typical meat patty and has zero cholesterol. In Hong Kong, Omnipork, a plant-based protein that tastes and looks like pork, was rolled out last year. Omnipork is a blend of shiitake mushrooms, soy and pea proteins and rice. Los Angeles-based Beyond Meat produces meat patties that are mainly made from peas. Hailing from the United Kingdom is Quorn made from mycoprotein, a dough made from fermented fungus and is said to taste like chicken.

HOME SWEET HOME “In” will be the new “out” when it comes to dining. According to a report by global food and hospitality consultancy Baum + Whiteman, more people will choose to eat at home than visit restaurants. This prediction can be attributed to surging food prices and restaurant bills. Cooking at home is becoming less intimidating and more hassle-free these days. Home cooks can turn to a growing variety of meal kits, which are pre-cooked or come as processed packs of ingredients complete with recipe sheets, and better quality of supermarketpacked food packages.


ECO-FRIENDLY PACKAGING Some headway was made last year when a growing number of brands opted to do away with plastic straws and switch to cutlery made from environmentally-friendly materials such as biodegradable corn starch and recyclable cardboard. More cutlery are also printed with soy-based inks so that they can be de-inked and recycled more easily. Other materials that could be tapped on include beeswax, waxed canvas and silicone. This eco-friendly practice looks set to grow as more brands and eateries are going strawless and doing away with plastic sipper caps. More supermarkets in Asia are piloting schemes that encourage customers to bring their own shopping bags.


According to Food & Wine Magazine, from rooftops with panoramic city views to exquisite hidden gardens, there’s a new crop of restaurants with terrific food and fantastic outdoor spaces popping up across the country.

the best Outdoor Dallas/ Fort worth CHICKEN SCRATCH

Chef Tim Byres’s fantastic new fried chicken restaurant shares its sizable backyard with his new bar, The Foundry, where bands play live music every weekend. MANSION RESTAURANT AT ROSEWOOD MANSION ON TURTLE CREEK Chef Bruno Davaillon, formerly of Alain Ducasse’s Mix in Las Vegas, serves luxurious dishes like wagyu beef tartare and foie gras with pistachio butter on the restaurant’s elegant, oak treeshaded red-brick terrace.


New York


At his new restaurant The NoMad, “F&W Best New Chef 2005 Daniel Humm reinvents dishes like fruits de mer, creates new classics and borrows favorites from his Eleven Madison Park,” writes F&W editor in chief Dana Cowin. The restaurant’s rooftop has quickly become a coveted reservation, both for its phenomenal food and its view of the Empire State Building. SHAKE SHACK


Restaurateur Danny Meyer’s take-out kiosk in leafy Madison Square Park has spawned 15 locations over the past four years. Its fantastic burgers have a cult following among Gotham burger geeks.


EASTERN STANDARD KITCHEN & DRINKS At this popular Boston hotel restaurant, chef-restaurateur Jeremy Sewall highlights East Coast seafood in dishes like New England haddock with spaetzle. The awningcovered sidewalk patio is flanked by colorful flowering plants in white wainscot flower boxes.

Although it’s located inside the members-only Soho Beach House, this restaurant and its tropical courtyard are open to the public. Italian-born Sergio Sigala uses his woodburning pizza oven to make small, football-shaped pies with toppings like goat cheese and black truffle.

SUGARCANE RAW BAR GRILL At this Latin restaurant with an 850-square-foot outdoor terrace, chef Timon Balloo (an F&W People’s Best New Chef 2011 nominee) juxtaposes unlikely ingredients to create phenomenal dishes like scallop crudo with apple, truffle and jalapeño.

TEMAZCAL TEQUILA CANTINA Helmed by two-time James Beard Award-winning chef Todd Hall, this taqueria-tequileria’s 60-seat terrace overlooking Boston Harbor has become a Liberty Wharf summertime hotspot. OLEANA At the decade-old Oleana, chefowner Ana Sortun serves her Eastern Mediterranean menu in a honey-colored dining room and a foliage-covered 50-seat yard in residential Cambridge.


With a 120-seat bi-level terrace that boasts views of the Chicago River and the Loop, this is the legendary steak town’s ultimate outdoor spot for superjuicy dry-aged beef.

Laura Sawicki (an F&W Best New Pastry Chef 2012) uses herbs, chiles, corn and tropical fruits to put brilliant Mexican twists on classic desserts at this modern restaurant and tequileria in downtown Austin. With its classic white Eames Eiffel chairs and cantilevered wood awning, the patio is one of the city’s most stylish outdoor spots.



Highlights of this supercool “honky tonk” taqueria from Paul Kahan (an F&W Best New Chef 1999) include excellent pork-belly tacos and greasy-good queso fundido (a glorious melted-cheese appetizer studded with chorizo). Dim lighting, fashionably disheveled bartenders and country music encourage down-and-dirty drinking of highbrow and lowbrow beers, but there are also exceptional cocktails by Violet Hour mixologist Michael Rubel. Both are best sipped on a large patio that has sleek metal tables and cheery bright yellow chairs.

Co-owner Ben Edgerton aims to recreate the spirit of his family’s hunting ranch at this small-plates spot in fast-developing East Austin. A meal in its cedar elm-shaded sprawl of picnic tables feels like an escape from the city. The meat-heavy menu features charcuterie made with chicken, beef, pork and quail from nearby farms.




New O rleans

BAYONA At this longtime local favorite in the French Quarter, Susan Spicer (an F&W Best New Chef 1989) serves globally oriented dishes, including her famous grilled shrimp with black bean cake. Open almost year-round, the fruit tree-lined courtyard has a charming water fountain.

BACCHANAL FINE WINE & SPIRITS This hole-in-the-wall wine store/tasting room/ restaurant lives up to its name. Every night, a live band performs in its lush courtyard, and winemakers host free tastings on Saturdays.




Chef Jennifer Jasinski, a protégé of Wolfgang Puck, serves Mediterraneaninspired dishes at her lively downtown restaurant. Its patio is perfect for people-watching on busy Larimer Square. LINGER The coolest feature of this hip spot’s new 100-seat patio isn’t the view; later this month, it will be the first rooftop in the country to have a food truck.


LITTLE WATER CANTINA On the last Sunday of the month, this popular Mexican spot hosts “Snouts & Stouts,” a pig roast with local beer and live music. The restaurant’s 2,200-square-foot terrace overlooks Lake Union.

PONTI SEAFOOD GRILL Chef Alvin Binuya, a protégé of hometown hero Tom Douglas, serves local wild fish at this classic seafood restaurant. Its two patios have views of the Aurora Bridge and the Fremont Bridge, one of the most frequently opened drawbridges in the country.



it seems that Pantone® has not yet offered hues of yellow and red in a single “palette.” According to Color Institute experts, this is due to the desire to look at the future with hope. A joyful, uplifting hue seems like just what the doctor ordered.

The palette of fashionable colors enjoys bright shades and a completely unexpected dominance of fire shades

Pink Peacock



A theatrical shade of magenta, the vibrancy fans out to a feast for the fashion eyes.

A vibrant orange red, Fiesta radiates energy passion and excitement.

A spice comes to life with this lively orange that brings a hint of pungency with it.

Aspen Gold

Terrarium Moss


The name says it all with Aspen’s bright, sunny disposition bringing smiles and good cheer.

Inspired by those jewel-like tabletop fantasy farms comes this earthy hue of nature’s green foliage.

The irresistible buttery sweet treat is brought to fashion with the luxurious earth tone.


PANTONE 18-2045

PANTONE 14-2808

PANTONE 17-1564

PANTONE 19-4150

PANTONE 15-1264

PANTONE 15-0960

PANTONE 13-0850

PANTONE 17-0452

PANTONE 18-0416

PANTONE 19-1882

Princess Blue

Sweet Lilac

Living Coral

Mango Mojito

Pepper Stem

Jester Red

Out of the pages of fairytales comes this rich royal blue hue that glistens and joyfully gleams.

A fluid and romantic marriage of pink and lavender for breezy spring and summer days.

Bringing Florida shades to the forefront, this charmingly affable shade features a golden undertone.

As fresh as the most luscious market bounty is this golden yellow brimming with the slightest blush of red.

Reminiscent of nature’s bounty is this zesty yellow-green blend, perfect for outdoor fashion.

A combination of rich elegance and urbanity, Jester Red adds depth and intensity to the palette.

PANTONE 18-1031

With more than 5,000 breweries, some of which produce dozens of different beers every year, America is home to the largest and most diverse beer culture in the world. But as exciting new beers appear weekly in bars and on specialty shop shelves, we shouldn’t forget their forebears: the brews that spawned, defined and advanced the craft beer movement, made by the influential brewers who brought our country from a low of less than 100 breweries in 1978 to where we are today.


To help better appreciate the history of American craft beer, Food and Wine reached out to experts from across the American beer scene, including legendary brewers pf international renown. They asked each voter to nominate five to seven American beers that they consider to be the “most important of all time.” The only stipulations were that the beer must have started production after 1960, and it must have met the generallyaccepted definition of “craft beer” at the time it was introduced. Voters were limited to two beers from any one brewery and encouraged to diversify their choices across years, states and styles. In the case of brewers, they were allowed to vote for themselves; however, every single beer on this list received multiple votes, meaning a brewer’s self-endorsement only counted if it was seconded by another voter. The final order was determined strictly by the votes received, with the exception of any ties, at which point the publication used its editorial judgment to determine ranking.


in a 2014 interview: “Nearly 30 years ago I set out to make consistent, quality Englishstyle ales and in perfecting the pale ale, this mission has been accomplished.”






The modern American IPA evolved on the West Coast, where the vast majority of hops were grown and new varieties were being cultivated. East Coast IPAs rarely showed the same oomph as their West Coast brethren. But in 2004, Ithaca Beer Co.’s Jeff O’Neil changed that with Flower Power. “It was recognized as one of the first West Coast-style IPAs brewed here in the Northeast,” says Gregg Stacy, Ithaca’s director of marketing and sales. “Flower Power captured the true power of the hop flower (the origin of the name) with its clover honey hue, lush floral flavor and robust fruity aroma from numerous hop additions in the kettle, as well as dry-hopping.” After leaving Ithaca years later, O’Neil cemented his legendary status producing award-winning brews for another New York brewery, Peekskill Brewery.


In the ‘90s, few East Coast cities embraced the growing modern beer movement like Philadelphia. And when Bill Covaleski and Ron Barchet opened Victory Brewing Company in nearby Downingtown, the region got an explosively hoppy beer all its own: HopDevil IPA. “In ‘96 this beer essentially broke Philadelphia,” says Brendan Hartranft, co-owner of Philly bars Local 44, Strangelove’s and Clarkville. “Victory was the first East Coast brewer to open with a beer as bold as HopDevil as their flagship, and to come out of the gate with a beer that hoppy was incredibly brave.”





In 2001, Delaware’s Dogfish Head Brewery introduced a monster beer, the nine percent alcohol 90-IBU 90 Minute IPA. Dogfish Head had always prided itself on brewing “off-centered” beers by “adding all sorts of weird ingredients and getting kind of crazy,” as the brewery states on its website. With 90 Minute, Dogfish Head innovated not with ingredients but by introducing a new process. By adding hops continually while brewing instead of all at once (a technique the brewery dubbed “continuous hopping”), the Dogfish Head team created a beer with massive, evolving hop flavors cascading over a firm malt backbone. Dogfish Head has continued to introduce unique brews, but 90 Minute IPA may be its most iconic achievement.


Being the East Coast’s first microbrewery must be worth something, and for Portland, Maine’s D.L. Geary Brewing Company, that distinction lands its first flagship brew a spot on our list. “Geary’s was an East Coast progenitor, founded in 1986 when there were fewer than 100 breweries in the U.S.,” explains Stephen Hale of St. Louis’s Schlafly Beer. Made with currentlyunfashionable ingredients like English malt and the European hop varieties Tettnang and Fuggle, Geary’s Pale Ale may not garner the same acclaim today as other beers on this list. Still, it’s a living piece of brewing history, and brewery founder D.L. Geary stood by his dedication to British-style beer

It’s hard to imagine a time when every notable brewery didn’t offer a dark, smooth, roasty and chocolaty porter. But when Anchor Brewing first introduced its porter in 1972, the style was all but dead. “Anchor Porter was the first postProhibition American porter in the U.S.,” explains current Anchor brew master Scott Ungermann. “It brought another style of beer to America.” Forty-five years later, beer-rating site Beer Advocate lists more than 5,500 American porters in its database. Perhaps more amazing is that decades later, many believe the San Francisco-based brewery’s version is still one of the best. “It’s still the gold standard of the style in my book,” says Michael Roper, owner of Chicago’s Hopleaf Bar.


Don’t tell the brewers at Nodding Head Brewery about the hot new beer on the block, Berliner Weisse. Though this mildly sour German style has exploded in popularity over the last few years, the Philadelphia brewery first whipped up their Ich Bin Ein Berliner Weisse way back in 2000—ahead of its time, perhaps. “We had to spoon-feed it to people,” owner Curt Decker said in an interview with City Tap last year. “They didn’t get it. They didn’t unerstand it. You had to explain it to every person. People liked it. But sours weren’t big back then.” Still, people like Patrick Rue, founder of California brewery The Bruery, whose own Hottenroth Berliner Weisse has become one of the best known American takes on the style, see the importance of Nodding Head’s trailblazing. “The resurgence of historical styles is one of the most important aspects of modern craft beer,” Rue says. “To my knowledge, this was the first Berliner Weisse produced in the U.S. While never bottled, beer geeks flocked to the Philly brewpub to try the only American Berliner Weisse at the time.”


Though IPA has become craft brewing’s signature style, back in the ‘90s everyone seemed adamant about making hefeweizen. Because it was approachable in flavor and of German origin (as Americans felt beer should be), hefeweizen made a good gateway beer in a market dominated by macrobrewed lagers. The trend began in 1986, when Oregon’s Widmer Brothers Brewing started serving their weizenbier unfiltered and the “first American-style hefeweizen” was born, according to the brewery. Granted, some may say that Widmer’s take wasn’t a true expression of what the Germans intended, but calling it “American-style” is an important qualifier: Widmer’s Hefe could be seen as establishing the broader, now abundant style of American wheats.


The year is 1999. For two years, Tomme Arthur, the brew master at Pizza Port in Solana Beach, California, has been building a reputation for making amazing Belgian-style beers, but is apparently still searching for a brew worthy of stamping with his own name. Enter Cuvee de Tomme, a beer that defies convention even by modern standards: A huge, sour brown ale made with candi sugar, raisins and sour cherries that undergoes a secondary fermentation in bourbon barrels with wild Brettanomyces yeast. Cuvee de Tomme wasn’t the first American sour and the brewery didn’t invent bourbon barrel-aging, but Arthur’s groundbreaking accomplishment was daring to apply so many different techniques to one delicious, award-winning brew. When Arthur moved from Pizza Port to The Lost Abbey, he took his namesake beer with him.


Spoiler alert: With four beers on this list, San Francisco’s Anchor Brewing appears more than anyone else. Of course, as the oldest brewery listed—founded in 1896 before completely re-inventing itself in the 1960s and 1970s—Anchor had a jump on the competition. Another reason for the brewery’s success has been its ability to innovate, as it did in 1975 when it introduced Christmas Ale. Anchor has since released the beer annually without once repeating the recipe (or label, for that matter), a serious risk in an industry that rewards consistency. “They made beer collectible,” says Gregory Hall, the former Goose Island brew master who created the lauded Bourbon County Brand Stout. “I probably had 18 years’ worth in my basement when I moved.” For the past 42 years, Anchor Christmas Ale has been an annual present to its dedicated followers.



Sierra Nevada Celebration Ale isn’t the oldest surviving IPA, but it’s probably the oldest that tastes as bold today as it did when it was first released. Originally brewed in 1981, it still bursts with the 65-IBU intensity of Cascade, Centennial and Chinook hops. Celebration has always been sold as a seasonal winter holidays release, and not just because no one knew what to do with an IPA back in the ‘80s. The beer is brewed in fall because that’s when the first fresh hops are picked, meaning when Celebration hits the shelves in October, it’s ready to unleash its intense aromas and flavors in the lead-up to Christmas. “Sierra Nevada Celebration Ale, for me, is the finest ‘big’ IPA in the world,” says Philadelphia bar owner Brendan Hartranft.


About ten years ago, American beer lovers started to become interested in tart, Belgian-style lambics and Gueuzes. Because they require aging (sometimes three years or more) and specialized equipment, brewing these beers involves significant risk and upfront costs. Because these beers were just beginning to catch on in the States, it was a bold move when, in 2007, Allagash Brewing Company built America’s first commercial coolship—a vessel that allows brewers control over unpredictable, wild-yeast fermentations that are necessary to brew these types of beer. The brewery’s signature take on a Gueuze, Coolship Resurgam, wasn’t released to the public until 2012. By then, whether the results were worth the effort (they were!) was somewhat beside the point: Allagash had brought one of Belgium’s most unique pieces of brewing equipment to American shores.


Not all innovation happens in the brewing process. In 2002, Colorado’s Oskar Blues did something with a solid, but otherwise unassuming pale ale that changed craft beer forever: They put it into cans, becoming the first craft brewery to do so independently. Dale’s Pale Ale launched a movement (currently 2,162 beers strong, according to CraftCans.com) and this once-lowly container now holds some of the world’s most coveted beers.



The tale of Celis White, deemed by many to be America’s seminal Belgian-style wheat beer, could be seen as a true craft beer tragedy. “Pierre Celis brought Belgian Wit beer to America in 1992 when his Austin, Texas brewery began production. The beer was sensational and inspired many imitators,” explains Michael Roper, owner of Chicago’s Hopleaf Bar. One of those imitators was Coors, which in 1995 released what has become the best-selling wit in the U.S., Blue Moon. That same year, Celis sold his brand to Miller Brewing Company. In 2000 it was shuttered, “breaking Pierre’s heart and sending him back to Belgium,” Roper says. (For the record, a 2001 piece in the Austin American-Statesman declared that, after returning home to do what he loved, the brewer had once again become “a happy man.”) Brewers have revived the Celis brand multiple times over the years, but sadly the beer is still a shell of its former self. “I wouldn’t currently drink a Celis White if you paid me,” laments Philadelphia bar owner Brendan “Hartranft,“but when Pierre Celis opened up his brewery in Austin by way of Belgium, the beer landscape was forever changed.”


In the past decade, sour beer has gone from esoteric to essential in any serious beer bar’s lineup. So it’s amazing to think that way back in 1997, New Belgium Brewing Company turned to an expert from old Belgium to make a true sour foeder beer right here in the States. That year, with the help of former Rodenbach Brewery brewer Peter Bouckaert, the Colorado brewery introduced La Folie, a Flemish-style brown sour aged in big oak barrels (aka foeders). “Some in Belgium said that these beers could never be made anywhere else,” says Michael Roper of Chicago’s Hopleaf Bar. “La Folie proved them wrong.”



Many beer scholars hold that the modern American craft beer movement began in 1965. That was the year Fritz Maytag bought a majority stake in Anchor Brewing, saving the San Francisco brewery, founded in 1896,


from bankruptcy. Upon his purchase, Maytag rethought everything about the company including its flagship Anchor Steam beer, which was notable for a unique brewing process that uses lager yeast at warmer temperatures in open-air fermenters. Though Maytag maintained the traditional production technique, he improved the equipment and the quality of the brewing process before reintroducing the beer in 1971. “It’s a classic beyond classic,” explains Stephen Hale of St. Louis’s Schlafly Beer. “We all know this story.” Indeed, the folklore that describes Maytag’s success with Anchor is a seminal modern beer tale that’s provided inspiration for aspiring brewers ever since.

The American craft brewing renaissance was, in part, a rejection of fizzy yellow lagers, a market-dominating style derived from traditional German pilsners. So in 1996, when Pennsylvania’s Victory Brewing Company released Victory Prima Pils, the beer was an absolute revelation: a pilsner bursting with herbal hop flavors that resolved into piney, tongue-tickling bitterness. While other breweries were competing with pale lagers from the flanks with IPAs and stouts, Victory took the style head on—and wound up giving the craft beer movement its signature pils.

This legendary brew was, sadly, unappreciated in its time. We’ll let craft beer legend Jim Koch, who founded Samuel Adams, tell the story: “In the late 1970s, a homebrewer named Jack McAuliffe built his own small-scale brewing equipment and opened a brewery in Sonoma, California, where he brewed New Albion Ale—a full-flavored pale ale made with the now-popular Cascade hops and a two-row pale malt blend.” Koch says. “At the time, it was the only beer of its kind, and is recognized by beer experts as the original American craft beer.” The New Albion Brewing Company opened in 1976; by 1982, it was defunct. But the folklore surrounding McAuliffe’s brew refuses to die. “In my opinion, Jack started the most important failed brewery,” Maureen Ogle, author of Ambitious Brew: The Story of American Beer, said in 2012. “He demonstrated that the new brewing model could work and despite the fact that it didn’t last long and failed spectacularly, his influence played a significant role for the first successful batch of microbrewers.” New Albion Ale has been reissued twice in recent years, once in 2013 by Koch’s Boston Beer Co., and again the following year by Platform Brewing Co. in Cleveland.



Beers had garnered hype before, but in 2011, when a small brewery in Vermont started canning small amounts of its acclaimed signature, a distinctly East Coast-style double IPA called Heady Topper, the notion of a beer’s reputation preceding itself reached unexpected heights. “Heady Topper, like Pliny the Elder, is emblematic of an age of elevated beer geekdom, bottle trades (or cans, as it may be), and the importance of ratings via RateBeer, BeerAdvocate, Untappd, and the like,” says Geoff Deman, head brewer at Kansas’s Free State Brewing Company. “Heady Topper has been called ‘the Best Beer in the World.’ Is it? For me, it’s not even the best beer that The Alchemist makes, but it certainly is the most influential and it ushered in a newfound respect for a region of the country that had long been overshadowed by the West Coast.” The Alchemist still only distributes within a 25-mile radius of the brewery, and yet the name Heady Topper resonates around the globe in any conversation about must-try, hard-to-find beers.


It used to be that the only time you’d line up for a beer was at halftime during a football game, but 3 Floyds Brewing Co. helped change that with Dark Lord, a massive, 15 percent alcohol Russian Imperial Stout brewed with coffee, Mexican vanilla and Indian sugar. Each year, on Dark Lord Day, the Indiana brewery sells this coveted beer to eager crowds who line up down the block. “It’s not just a beer, it’s an event, a ritual,” says Gregory Hall, who, inspired by 3 Floyds, famously gave Bourbon County Brand Stout its own day while brew master at Goose Island. This sort of thing is now somewhat commonplace, but writer Aaron Goldfarb credits 3 Floyds with its invention.



Few beers are as legendary as Pliny the Elder—a delicious double IPA from Vinnie Cilurzo, the brewer credited with inventing the style. Cilurzo says his first attempt was in 1995, when he whipped up a beer called Inaugural Ale to celebrate the first anniversary of his own Blind Pig Brewing. “It was like licking the rust off a tin can,” he told the San Francisco Chronicle in 2015. “So bitter, so astringent.” By the time Cilurzo got to Russian River Brewing Company a few years later, he’d worked out the technique, and in 2000, Pliny the Elder was born—a hop bomb that illuminated the hops’ depth of flavor instead of just their bitterness. Though double IPAs are now commonplace (perhaps excessively so), Pliny continues to excite even stodgy beer geeks. “This beer still holds up very well for the style,” says Patrick Rue, founder of California’s The Bruery, “and it has seen a lot of new entrants in the past 10 years.”


Anchor Brewing may be most famous for Anchor Steam, but Liberty Ale has made a more direct impact on America’s brews. “This could be considered the first American IPA or APA,” says Hopleaf Bar owner Michael Roper, a man who’s seen beer history unfold while working in bars for more than forty years. “Introduced in 1975, when no other American beer approached its 47-IBU level of bitterness, it acquainted American drinkers to whole Cascade hops and to the almost-forgotten dry-hopping method. This beer turned a lot of heads around and inspired many young brewers to follow a new road,” he says. Scott Ungermann, Anchor’s current brewmaster, seconds the importance of those two major innovations. “America’s first dry-hopped pale ale, Liberty, also introduced the Cascade hop,” says Ungermann, speaking of the now ubiquitous intense West Coast hop varietal, “and spurred the craft beer revolution.”


America’s beer tastes didn’t just jump from lagers to the latest bizarre style du jour, like gose, overnight. Along the way, drinkers’ palates had to take steps, and Allagash White—a beautiful Belgianstyle wheat beer the Maine brewery introduced back in 1995—was the kind of true craft beer that helped open people’s minds. “My intent, when I first brewed White, wasn’t to do a lot of volume or to find a business niche. I wanted to give people a unique experience with beer,” explains Allagash’s founder and brewer Rob Tod. “It helps that White wasn’t just a different beer—in terms of what you could get at the time. It was also approachable. And because of its balance, there are all these subtle flavors where even after you’ve been drinking it for years—like I have—you can discover something new,” says Tod. Samuel Adams’s Jim Koch echoes this importance.

“At the time in the 1990s, drinkers were just beginning to learn more about craft beer and were pretty unfamiliar with Belgian styles,” says Koch. “Allagash White paved the way for Belgian beers existing in the U.S. today.” Adding to White’s already significant reputation is that, unlike the fabled Celis White (see no. 14 on this list), Allagash has maintained the quality of its flagship all these years later. The brew even landed a gold medal for Belgian-Style Witbier at the Great American Beer Festival as recently as 2015. “Honestly, the biggest thing I was worried about when I started was that I wouldn’t like the beer I was brewing… because I can’t sell anything that I don’t believe in,” Tod admitted while discussing White. “Luckily, I loved it then and I love it even more now.”


explains Gregory Hall—the former Goose Island brew master who created what’s considered to be the first whiskey barrel-aged beer and currently the man behind Virtue Cider, an equally forwardthinking Michigan cider brand. “The beer was a hit, but it was DQ’d for being too strong, with notes of barrel and bourbon. Balderdash, I can’t win because it’s too good,” he says. But Hall took a larger lesson from BCBS’s unfortunate first appearance at GABF. “I argued that making a great beer should be the point, rather than following style rules better than the rest,” he says. “Innovation is what makes American craft beer the best in the world. It’s true in every other industry in America.”

Today, it seems like every brewery displays a stack of wooden barrels in its taproom, showing off forthcoming barrel-aged creations. But back in the ‘90s, it was unusual to barrel-age beer. “The first time Goose Island brought Bourbon County Brand Stout to the Great American Beer Festival, we entered as an Imperial Stout, as there were few categories in 1995,”

Today, barrel-aging is so popular that brewers struggle to get their hands on their first choice of bourbon barrels. But despite all the imitators, Hall embraces his legacy. “I’m so glad to see innovation continue, and be celebrated, not only in craft beer, but in cider and in spirits as well,” he says. “Today is the most exciting day in history to be an American drinker, and tomorrow will only get better.”



The big breweries “spill more beer than I make all year,” Jim Koch, founder of the Boston Beer Company, famously espoused in early ads for his brand, Samuel Adams. For many drinkers in the 1990s, that imagery of spilled beer was their first occasion to consider the idea of craft brewing, then warmly referred to as microbrewing. But in an ironic twist, it was Samuel Adams’s massive growth that made the brand so important to small brewers everywhere. As the company’s flagship Boston Lager went on to become one of the first independently-made brews to be ubiquitous on beer lists, Samuel Adams put craft beer in front of more non-craft beer drinkers than ever before.


“I’m honored to still be brewing my great-great-great grandfather Louis Koch’s lager recipe today,” says Koch, describing the beer he first brewed in 1984. “During a time when most beer was pale, yellow and fizzy, my goal was to pursue a better beer, one made with high-quality, flavorful ingredients using traditional brewing techniques. Quitting a stable job to brew this beer has changed my life. And, it’s been my lifelong companion over the past thirty years as the craft beer industry has grown and flourished.” Today, the Boston Beer Company is America’s largest modern craft brewery.


Sierra Nevada Pale Ale is a remarkable beer: Groundbreaking upon its release and still a critical and commercial darling all these years later, the beer’s focus on American hops has established it as the country’s signature pale ale. (Last year, Statista ranked it as the 19th best-selling beer in the U.S.) “When we first brewed our pale ale in 1980, we knew it was a departure from what was available, but as serious home brewers, it was what we and our friends loved to drink,” explains Ken Grossman, founder and owner of Sierra Nevada Brewing Co., about his humble homebrewing roots that have resulted in a brand worth an estimated $1 billion. “We honestly had no idea it would have such staying power or such an impact. We’ve continued to brew to our original recipe— using lots of whole-cone Cascade hops and 100 percent two-row malt—and still embrace natural bottle conditioning. We started out with a strong vision for what we wanted pale ale to be, flavor-wise, and stuck to the highest standards without ever compromising on bitterness or hop flavor. I think that even after 35 years, our clear focus still shines through in the beer.”

BEACH AND SAND TOYS The Best of the Bunch

Former Goose Island brew master Gregory Hall agrees with Grossman’s assessment. “More than 35 years in, it’s still a great beer,” he says. “Innovation is great and all, but I admire the discipline Ken Grossman has to keep the flagship the same.” Even on this list, Sierra Nevada Pale Ale is an unbridled success: It was the only beer to appear on over half of voters’ lists. It’s truly a deserving champion.


BEACH SAND TOY SET BY FOXPRINT If you are looking to enrich your child’s development with some fun in the sand, this beach sand toy kit is a great choice. These top-rated plastic beach toys come in a variety of shapes and bright colors, guaranteed to stimulate your child’s imagination. By promoting essential skills such as hand-eye coordination and critical thinking, your child is sure to be entertained for hours. These durable plastic sandcastle toys are sure to have your childing building and decorating their own castle in no time. The 16-piece set comes with multiple animal shapes, 2 castle wall molds, 2 round castles, 1 castle bucket, a sand sifter, watering can, rake, and shovel. You don’t have to stress about losing a piece because this set comes with a clear plastic storage bag that is easily zipped shut. Your child can easily grab the handles and tote their sandcastle toys to and from the beach. Another great benefit of these beach sand toys is that they can be played with independently or with a friend. Parents can relax on a beach

SUNNY PATCH SAND BRICK-BUILDING SET BY MELISSA AND DOUG If you are looking to add to your collection of sandcastle toys or you just want to build your castle with bricks, this Sunny Patch Sand Brick-Building Set by Melissa and Doug can add another element of fun to a day at the beach. The two-piece sand molding set is made of durable plastic, which snap together for easy storage. The box lid had a space for the trowel to slide into and snap in place, ensuring you won’t lose any pieces. The Sunny Patch characters of a turtle on the box and crab on the trowel, are the perfect design to make this sandcastle toy kid friendly. You can easily clean the set by just giving it a quick rinse with water. To use the mold, simply slide out the red trowel from its place and remove the lid. There is no other open side, so to pack in the sand and slide it out, the lid must be removed. When not in use the set stores together to ensure no piece is lost. This sandcastle toy is sure to have your child’s imagination running wild and they can spend their day at the beach building the sandcastle of their dreams. Whether they want a castle or a wall, your child can fill, pack, and play in the sand for hours.


blanket while their child digs and fills the molds or children can learn to share by playing with a friend. Children who play with friends can learn important social life skills that they will use for the rest of their lives. The plastic pieces are hard, durable, and easy to clean. You don’t have to worry as they can withstand sand, water, and sun. You can be sure that your child will let their imagination soar with a day at the beach when they bring the Beach Sand Toy Set by FoxPrint.

KIDS BEACH TOYS SET BY KANGAROO If you are looking for a larger sandcastle toy set, this Kids Beach Toys Set by Kangaroo may be just right for you. This large piece plastic mold set features 23 pieces, making it one of the best beach toys for kids. These sandcastle toys by Kangaroo feature mold designs that cannot be found in other sets. You can be sure to find unique molds in this colorful set such as a dinosaur, butterfly, shark, and many more. Also provided in the set are a castle mold, castle wall mold, mini bucket, sand sifter, rake, sand sifter scoop, and shovels. If you are ready to go to the beach or leave, you can do so with ease as this set comes with its own zip up storage bag. With the storage bag you can have ease of mind that a piece won’t be lost,

or you won’t be scrambling to carry each mold individually. For an easy grab and go, simply zip the pieces up in their case and use the handles to carry the set off to your next adventure. The size of this set also makes it ideal for sharing. With plenty of shovels, scoops, and rakes your child can easily play alongside you or a friend. Let them develop their social skills and learn to share with others by playing with this toy set. Kangaroo has also ensured that the plastic is durable and will last. This set can withstand all the grains of sand and any process you choose to clean the toys. The Kids Beach Toys Set by Kangaroo is sure to last years and grow with your child as they learn and experience the beach.

KIDS BEACH SAND TOYS SET SAND WATER WHEEL BY FUN LITTLE TOYS To catch a break from building sandcastles and popping out molds, this 19 piece Kids Beach Sand Toys Set Sand Water Wheel by FUN LITTLE TOYS can bring a new activity to fun in the sand. This sand toy for toddlers is a fun toy that can show how the weight of sand effects a set of spinning wheels. For endless fun, all you do is pour sand into the funnel at the top and watch it drop and spin the two rotating wheels. A plastic mesh bottom ensures that you will not have to worry about

any sand removal. This toy can promote a child’s creativity and imagination as they watch the wheels turn. To add variety to the toy, you can also pour in water. The same as sand, the weight of water will get the wheels turning. It is also a great way to rinse if off after a day in the sand. For a different twist on sandcastle toys, this sand wheel can bring entertainment to your kids as they enjoy their day at the beach.

SEACOPTER BY GREEN TOYS If you are looking for a fun beach toy that can be used in both the sand and water, the Seacopter by Green Toys is an excellent choice. This helicopter figure is made of hard, durable, and plastic that was recycled from milk jugs. It is friendly to the Earth, as well as to your kids. This plastic is BPA free and contains no phthalates, PVC, or external coatings which ensures the product is free of toxins and lead paint. Green Toys provide entertainment for your children while also helping the environment. The toy is manufactured in the USA with a local supply chain that seeks to reduce their carbon footprint. As well, this supports the domestic economy. Using recycled plastic reduces greenhouse emissions and reduces the amount of energy. In turn, all of this helps the Earth and its environment. The packaging goes even further to

protect the environment and uses 100% recycled materials and soy inks. The design allows for this Seacopter to float, ensuring that it is safe even in water landings. With oversized pontoons, you can be sure that it won’t capsize in water either. Green Toys made a smart and engaging design with a moving top and tail rotor, as well as the Seacopter bear pilot figurine. The open designed cockpit ensures a quick placement and removal of the bear pilot. For an easy clean, this toy can be washed in the dishwasher. This product can be easily enjoyed in both the indoors and outdoors, as well as in or out of water. If you are looking for a product that is safe for your child, helps the environment, and is versatile, this beach toy is the perfect choice for you. You can be sure your child will make many sand and water landings with the Seacopter at the beach.


Float to the Top in Refreshing Style Famous summer living catalog grandinroad has three ways to cool off this summer while staying on top of your game. Priced at $149 each, you can turn your pool into a virtual punch bowl with our exclusive fancy Fruit Float. Filled with polystyrene beads, for a cushiony, beanbag-like settle-in feeling that conforms to you, this bright slice of fun is the much-more-fun way to chill out in style on the water. The colorful cover is made of durable water-resistant polyester. Drying time is just 15 minutes. Use this fabulous float in the pool, or even place a few out as colorful poolside seating-it’s that comfy. Can hold up to 200 lbs. Cover is not removable.



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Strawberry Shortcake RECIPE

Sized to be a true crowd pleaser, a tender biscuit cushions a cloud of lightly sweetened cream and a sweetened tumble of juicedup berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer.

Directions 1. Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined. 2. Turn out dough onto a lightly floured surface;

Ingredients T HE BAS E

4 cups cake flour 2/3 cup granulated sugar 5 teaspoons baking powder

Knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.

2 teaspoons kosher sale

3. Brush tops with cream; sprinkle generously with

1-1/2 sticks cold unsalted butter, cut into pieces

golden brown and cooked through, 25 to 28 minutes

1-1/4 cups buttermilk Heavy cream for brushing

sanding sugar. Bake, rotating sheet once, until (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.


4 cups sliced strawberries (from 2 quart containers) 5 tablespoons granulated sugar 1/4 teaspoon kosher salt 2 teaspoons fresh lemon juice, or Grand Marnier 1-1/4 cups heavy cream


4. Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners’ sugar on medium/high speed to stiff peaks. Grand Marnier may be used instead of lemon juice. 5. Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups

Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste

berry mixture, drizzling with some juices. Sprinkle

3 tablespoons confectioners’ sugar

whipped cream and berries on the side.

with berry powder; serve immediately, with remaining


A few years ago, we discovered what those lacy, dried flower cones were that party planners were using as part of their dĂŠcor. Hydrangea. In planning a new landscape, we were amazed to discover the tremendous varieties of this beautiful perennial plant.


HYDRANGEA Here are just a few of the most interesting varietals. Mophead Hydrangea Macrophylla Hydrangea Arborescens Ayesha Bigleaf Hydrangea Hydrangea Paniculata Vanille Fraise Hydrangea Quercifolia Ice Crystal Endless Summer Cityline Mars Hydrangea Jumbo White Bulk Hydrangea Grateful Red Hydrangea