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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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The Tempest Boom Boom Champagne Cocktail. Photo by me.
I stopped by Tempest Lounge last night to talk bubbly with Denise Tempest. For New Year's Eve, Denise has all kinds of bubbles to sample - by the glass or in cocktail form. Denise's champagne cocktails pair well with a story in today's SoundLife section about making party cocktails using sparkling wine. Like the story we ran in SoundLife today, Denise has a French 75 on the menu. She also has an orange-vodka champagne cocktail she mixed up called the Tempest Boom Boom (see the pic above). Click the "read more" button for her Boom Boom recipe, and for a few other recipes for champagne/sparkling wine cocktails.
If you drop in at Tempest for New Year's Eve, here's something else of interest: A flight of three bubblies for $11. It comes with pours of Lady of Spain Cava (Spain), Lucient Albrecht Cremant Rose (France) and Jansz Premium Cuvee (Tasmania).
Happy New Year to all. Be safe.
Tempest Bar and Lounge
913 Martin Luther King Jr. Way, Tacoma; 253-272-4904
