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Father’s Day

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By Bob Lipinski

Beer, one of the world’s great social lubricants, is ideal for celebrating Father’s Day, or any other day for that matter. Beer is a generic term for all alcoholic beverages that are fermented and brewed from malted barley — other ingredients can be used such corn and rice — hops, water and yeast. Beer is subdivided into two distinct categories — ale and lager.

bob-lipinski-beer-wAle is fermented fast and warm, producing richly flavored beers with a slightly darker color than lager beer. Ale usually has more hops in its aroma and taste, and is often lower in carbonation than lager-type beers. It is usually bitter to the taste, with a slight tanginess, although some ale can be sweet. Ale is originally from England, where it is referred to as bitters. Some examples of ale are brown, pale, scotch, Belgian, Trappist, stout and porter.

Lager is fermented slow and cool, producing delicately flavored beers. It was developed in Germany around the 15th century. The Germans first introduced it into the United States in 1840, in Philadelphia, through a Bavarian brewer named John Wagner. Lager comes from the German word lagern — to store — and is applied to bottom-fermented beer in particular because it must be stored at low temperatures for a prolonged time. Lagers were traditionally stored in cellars or caves for completion of fermentation. They are bright gold to yellow in color, with a light to medium body, and are usually well carbonated. Unless stated otherwise, virtually every beer made in the United States is a lager. Some examples of lager are pilsner, bock (including doppelbock, eisbock, maibock), märzen/fest beer, Vienna style, dortmunder, Munich helles and pale lager.

Beer, a most versatile beverage, can also be used in cooking in place of wine in most recipes.

Cooking suggestions: Replace the wine with beer in your favorite marinade for chicken, pork, beef, turkey, or even lamb. When making a flour, water and egg batter for frying foods, such as eggplant or zucchini, substitute beer for the water. For seafood pasta with shellfish, like shrimp, scungilli or calamari, cooked in tomato sauce, add a bottle of dark beer and some hot pepper flakes for increased flavor and texture.

Bob’s Beer Bread
3 cups self-rising flour
2 tablespoons sugar
1 12-ounce bottle of your favorite beer — not light — at room temperature
1/4 cup butter, melted
Pre-heat oven to 375°F. Sift flour and sugar into a large mixing bowl. Add the beer and continue to stir until dough no longer sticks to sides of bowl (about 1 minute). Put dough into a lightly greased and floured 9” x 5” loaf pan. Bake at 375°F for 1 hour or until golden brown. Spread melted butter over the top of the bread during the last 10 minutes of baking. Remove from oven and let stand for 15 -20 minutes before slicing.

This Father’s Day, sit down with dad and enjoy a frosty cold one.

Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple,” available on amazon.com. He can be reached at boblipinski.com or [email protected].

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By Daniel Dunaief

Many dads don’t plan the same way moms do. Sure, we want what’s best for our kids, and, of course, we think about the present and the future while remaining aware of the past and the lessons it might teach us.
But, many of us have a hunter-gatherer mentality, or now-approach, to life.

Perhaps it’s easiest to illustrate this with a description. For my daughter, waiting for a big party six months away is something she savors. She can contemplate what she needs to do to prepare and keep the bigger goal in mind each week.

If I mention something, like, say, a trip to Yankee Stadium, to my son, he wants it now, now, now, even if it’s the middle of the winter. Something happening in six months might as well be happening in 2020.

When boys become men, many of us keep this view of the world. We see today as an unfolding series of decisions and not a script.

Like women, men follow the schedules we set out for ourselves and, more often than not, for our children. We don’t have the luxury of saying, “I agreed to coach this team, but I feel like taking a canoe ride today.”

The time known as now was often planned weeks and, perhaps, months ago, making it harder to react in the moment. As we grow up, we rarely pursue the impulse to do whatever we want most of the time because what we planned takes precedence.

As a father on Father’s Day, I imagine there are plenty of men out there for whom the greatest gift on the day would be the ability to make a decision in the moment. Feel like having a catch, son? Sure, dad. Feel like taking a jog and looking for deer, turtles and cardinals? Hey, why not? Want to head to The Good Steer for lip-smacking, spectacular onion rings? Definitely!

As Father’s Day approaches, I think about my own dad, who died over a quarter of a century ago. I remember those moments when as a family we walked along a trail in Quebec, stepping carefully through shallow, icy cold water on our way up the huge steps near a waterfall.

I recall those rare moments, which were much more unusual back then than they are today, when my father would put on a mitt and have a catch with us, or when, on vacation, we’d play family baseball.

How do we plan to be spontaneous? When we leave open some time, is there a chance we should be doing something better? And, what if something better, for one or all of us, comes along? Is it selfish to want to hang out, watch an old movie, sway in a hammock, drive to a farm stand to pick berries, or fly a kite?

Yes, I still love to fly kites and no, I’m not good at it. I find something about the way the wind in the moment sends the kite diving and climbing entertaining.

It’s ironic, really. When my father was annoyed, he used to say, “Oh, go fly a kite!” My response, especially on Father’s Day: “Don’t mind if I do.”

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By Bob Lipinski

When I remember Father’s Day, visions of barbecuing steaks, hamburgers, sausages and hot dogs over “real charcoal,” bottles of beer, platters of cold macaroni and potato salad, and of course, slices of sour dill pickles come to mind. Well, this Father’s Day I’m barbecuing, with a gas grill, shell steaks with a dry rub, Caesar salad, baked potatoes, a bottle (or two) of cabernet sauvignon, and of course, a pickle!

I like cabernet sauvignon, as do many people, because of its bouquet, body, flavor, and adaptability to most rich, full-bodied foods. Let’s spend some time exploring this globally, universally accepted red grape variety.

Cabernet sauvignon is a thick-skinned, red grape variety acknowledged worldwide as producing some of the finest dry red wines and is often referred to as the noblest of all red grape varieties. In France, it is grown principally in the Bordeaux region, although planted in other regions as well.

In 1997, Carole Meredith, a professor of enology and viticulture at the University of California at Davis, revealed cabernet sauvignon’s parentage through DNA testing. She stated that it is “150 trillion times” more likely that cabernet franc and sauvignon blanc– rather than any other varieties– were responsible for the cross-pollination leading to cabernet sauvignon’s appearance in the late seventeenth century. Cabernet sauvignon berries are quite small, with a high ration of pits and skin to pulp. By the way, around 1860, Almaden Vineyards produced California’s first commercial cabernet sauvignon wine.

Cabernet sauvignon covers a wide spectrum of aromas and flavors—asparagus, bell pepper, berries (blackberry, blueberry, cranberry, raspberry), black or green olives, black cherry, black currants, black tea, celery, chocolate, dill, licorice, mint, plum, soy, and various herbs can be detected. Some of the aromas and flavors from oak barrels are cedar, coffee, leather, sandalwood, smoke, and vanilla.

While we’re talking about cabernet and barbecuing, you can’t go wrong with a juicy New York strip or T-bone steak. Don’t forget other delights, such as grilled vegetables, portobello mushrooms with balsamic vinegar, tuna soaked in a teriyaki marinade, rack of lamb with mint chutney, veal chops smothered in rosemary, or a pizza cooked right on the grill!

Be creative this Father’s Day and serve a wedge of room temperature cheese on the plate right next to the steaks or other grilled foods. Which cheese do you ask? Let’s see…one goat (Saint-Maure, France), one cow (Monterey Jack, California), and one sheep (Feta, Greece) milk cheese.

These recommended cabernet sauvignon wines from California are available at most wine shops:
Clos Du Val, Napa
Ridge Vineyards, Santa Cruz
Hanging Vine, Central Valley
Amapola Creek, Sonoma
Gundlach-Bundschu, Sonoma
Heller Estates, Carmel Valley
Chappellet Vineyards, Napa
Black Stallion, Napa
Noble Vines 337, Lodi
HandCraft, California
Geyser Peak “Alexander Valley,” Sonoma
Artesa Winery, Napa

Bob Lipinski, a local author, has written eight books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine & cheese; sales, time management, and leadership. He can be reached at boblipinski.com or at [email protected].

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Dad with his three daughters on a trip to the Bronx Zoo. Photo from the Glowatz family collection

A dad is a funny thing.

But not as funny as he thinks he is.

Especially, it seems, when he is in a house full of females, as my father was when I was growing up and usually still is. Perhaps he is just misunderstood, because between his wife and three daughters — four, if you count the dog — Dad can get lost in the shuffle.

He has to contend with a gaggle of cackling women, a sometimes-boisterous group that frequently discusses matters or cracks jokes that aren’t for male ears or are just plain lost on him. Usually he smiles and watches patiently through it all — or stays away entirely. There is great satisfaction on his face when we talk about a subject he can easily contribute to, like business, politics or baseball. Or AC/DC. On those topics, he is the expert and everybody knows it.

But this isn’t to say that he feels uncomfortable without any other guys around — my dad is all about his ladies. He has worked from a home office my entire life, so he was there just about every day, fixing boo-boos, making home videos about the trials and tribulations of a doll’s life and breaking up some pretty bad sisterly fights, too.

Dad gets friendly with a cardboard President Ronald Reagan on the streets of New York City. Photo from the Glowatz family collection
Dad gets friendly with a cardboard President Ronald Reagan on the streets of New York City. Photo from the Glowatz family collection

While many women would say they don’t want to marry someone like their father, my dad is a model for whom I should be with. He can be rough around the edges but when it counts, he is a true gentleman. He can be a real tough guy, but he’ll cry if he feels like it (in recent history, he got choked up at my older sister’s wedding). He often reminds us, whether we roll our eyes at the repetition or not, the importance of holding on to our traditions and values. His family is his top priority and always has been, and he would defend any one of us to the death — he once threw himself between me and a snarling dog that had escaped its yard and lunged toward us while we went for a walk (in case you’re wondering how we got out of that, my dad ferociously barked at it and it cowered away).

And as much as we hate to admit, although we women sometimes tease him, my dad is beyond cool, partly because he is himself, no matter what other people say.

My mother told me many times when I was growing up that apart from her own father, my dad is the finest man she has ever known. While I understood what she was saying, I never fully grasped it until I had grown.

I once asked my dad whether he was disappointed that he never had any sons. He reminded me that he loves his three girls, tutus and all, and that he still did all the great stuff with us he would have done with boys, like teaching us how to ride bikes, taking us to baseball games and hugging us when we cried.

I guess the only real disappointment in my dad not having any sons is that he can’t teach any young men to be just like him.

Happy Father’s Day to my dad and all the great ones like him.

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