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Perfect Pairings

Dirty Gin Martini and Small Snacks


  • 2 1/2 ounces gin 

  • 1/2 ounce dry vermouth

  • 1/2 ounce olive brine

  • Garnish: 2 to 4 olives


  1. Add the gin or vodka, vermouth and olive brine to a shaker filled with ice.

  2. Shake for 15–20 seconds until icy cold

  3. Double strain through a fine mesh strainer into a chilled martini glass.

  4. Garnish with a skewer of olives.

Enjoy this crisp cocktail before dinner with a smattering of small bites. The savory olive flavor works well with a slice or two of spicy chorizo. Buster’s Butcher offers Argentinian Chorizo and Chorizo Fresco—a little spice goes a long way when paired with an ice-cold martini. 

Many martini drinkers enjoy fresh oysters with their drink of choice. A kettle-cooked potato chip with a small scoop of caviar also gives you every bit of salty goodness. 


Salmon Poke Bowl 

Grab a Growler of Bells Brewery - Oberon,  Seasonal Wheat Ale at Joe’s Wines and Liquors


  • 2 cups of white, long-grain rice

  • 4-5 filets of salmon, diced

  • 4 mini cucumbers, thinly sliced or shaved

  • ¼ red cabbage, thinly sliced

  • 4 carrots, thinly sliced or shaved

  • 3 large avocados, diced

  • 3 scallions, finely chopped

  • Edamame

  • Pickled ginger

  • 2 tablespoons of toasted sesame seeds

  • Soy sauce


  • 1 teaspoon of chili crisp (Mr. Bing crisp - can adjust quantity for desired level of spice)

  • 2 tablespoons of Yuzu mayo

  • 1 teaspoon of low-sodium soy sauce

  • 1 teaspoon of toasted sesame seeds

  • 1 teaspoon of pure sesame oil,

Salmon Marinade:

  • 1 tablespoon of olive oil

  • 1 ½ teaspoon of chili crisp


  1. Cook the rice. Add 2 cups of long-grain rice and 3 ⅓ cups of cold water to a small pot. Place the pot over medium-high heat, and when the water starts to foam up, cover the pot and lower the heat. 

  2. Cook for 15 minutes, then remove from the heat and keep the lid on until you’re ready to serve.

  3. While the rice cooks, preheat the oven to 445 degrees and line a tray with parchment paper. 

  4. In a small bowl, mix salmon marinade ingredients. Scale up ingredients based on serving size. Add the pieces of salmon to the bowl and toss to coat completely.

  5. Arrange the diced, coated salmon on the oven tray. Bake for 10 minutes. The edges of the salmon pieces should appear a bit browned and crispy.

  6. Prepare the topping sauce. Combine the sauce ingredients in a small bowl. Add or reduce the amount of chili crisp to your desired spice level—a little goes a long way!

  7. When ready to serve, fluff your rice and divide it among bowls. Add the salmon, sliced and chopped veggies, then drizzle with the prepared sauce and sprinkle with extra sesame seeds. 

At Joe’s Wines and Liquors, you can grab their seasonal growler of Bells Brewery’s Oberon. This brew is a wheat ale that’s easy to drink. A wheat ale works well in this customizable Asian dish. Whether you’re adding a lot of spice with chili crisp or keeping it simple with an avocado and Yuzu mayo topping, this beer is a crisp yet complementary pairing. 

If you’re not a beer fan, a cold glass of your favorite Sauvignon Blanc or rosé is a great option to complete this meal.