Please note: I am being compensated by Blogher for writing this review, but the opinions in the review are my own.
Michelob ULTRA recently came out with a new product in its line of low calorie and low carb alcoholic beverages: Michelob ULTRA Light Cider.
Blogher is doing a campaign for it, and I was lucky enough to be chosen to review the new product. You can visit BlogHer’s Michelob ULTRA Light Cider page here. I was really excited to hear about this new drink and to get a chance to sample and review it because I love alcoholic ciders and we always have Michelob ULTRA light beer in the house for the FH.
I really like the packaging. The green apple looked so refreshing, especially against the backdrop of the clear glass showing the cascading bubbles. It just makes me think of summer.
The Light makeover produces a less sugary, less caloric beverage. Each 12 ounce bottle has only 100 calories and 10 grams of carbohydrates (6 grams of sugar).
Over the past few months, there have been several pop-up restaurant events by Evolve Cuisine, headed by Executive Chef and Owner Daniel Barron.
For one reason or another, I wasn’t able to make the past events but really wanted to try them out after reading several great reviews. When I learned from Rodzilla Reviews that the “Explore Your Senses” would be the last pop-up for a while (at least until the Fall), I made sure to fit it into my schedule.
The event took place at Fixtures and Living, a large, spacious warehouse. We could see the staff and chef preparing the food. Patrons who sat at the bar had the best view. Various communal tables were set up and part of the dining experience was getting to sit with and meet new people. We were fortunate to be seated at a very friendly table where I got to meet some very interesting people. Also at my table were Rodzilla Reviews and gastro bits.
Unfortunately, we arrived a little late. Cocktail hour was scheduled for 6:30 and dinner at 7. We arrived before dinner was served, but we missed out on cocktail hour and most of the passed appetizers, which is too bad because they look and sounded delicious. You can look at Rodzilla Review’s post for the appetizers and cocktails I missed.
Smoked Duck Breast, Bing Cherry, Spicy Coconut Milk
This was the one appetizer left when we arrived. The idea is to pop the bite in your mouth and squeeze the sauce in. It was fun appetizer and I really liked the duck piece.
Smell – Crab Consomme, Sweet Pea, Truffle
Since the theme of the dinner was “explore our senses,” each course was meant to touch on a sense. The first one was smell. First, there was a plate with the vegetables and the crab consomme was in a solidified form. We were then asked to pour the hot broth into the bowl, which dissolved the crab consomme. Here it is before mixing:
After some mixing, it became a creamy crab soup. The aromas were definitely intoxicating, especially while we mixed the soup. This was a great way to start the meal.
I can’t take credit for this idea. But I love it. Instead of placing ice cream into some boring bowls, you can serve them in these delicious Nutella brownie bowls.
Easy and delicious. I was originally going to make some Nutella ice cream to go with it but messed up when making my Nutella ice cream. I forgot to blend the Nutella with the heavy cream first, so when the Nutella hit my ice cream maker, it just froze and didn’t blend in with the heavy cream. Oops.