February 12, 2014
CÎROC® All-Star Weekend Cocktail Series: The Courtside
CÎROC® All-Star Weekend Cocktail Series:
- 1.5 Ounces CÎROC® Coconut
- Twist of Fresh Lime Juice
- 1.5 Ounces Pineapple Juice
The Best Cocktail to Make with Don Julio 1942, and How to Serve
For tequila fans and aficionados, there is one bottle that continues to impress, confuse, and stun simply because of its star power.
This bottle is of course the famed Don Julio 1942, a rich añejo tequila made for sipping poolside, courtside, or simply ‘inside’ the most elite social circles in every scene. Shaped after classic agave leaves, the bottle towers above its competitors on every shelf, stretching a full 17.5 inches tall.
Aged for at least two years, the liquid inside wields just as much influence, boasting “spicy vegetal notes and attractive vanilla.” For this reason, making cocktails with the spirit is a slightly intimidating task, though not completely unlike working with any other high-quality añejo.
Luckily Tim McKirdy, VinePair staff writer, spirits reviewer, and author of the recent article, “How Don Julio 1942 Became Tequila’s First Unicorn Bottle” has the perfect solution. McKirdy explains that the liquid really, “lends itself to the profile of an Old Fashioned, with its hazelnut and vanilla notes.” And while bourbon-loyalists everywhere may be shaking in their boots, this switch is not an uncommon one, and a great way to pay a rich añejo tequila the respect it deserves.
McKirdy expands, noting that cocktail fans should look for a “not-too-sweet agave simple syrup” (made with a 2:1 agave, water ration) and feel free to play around with interesting bitters. Flavors like chocolate or orange bitters can really pull the drink together, and help home bartenders customize their serve.
From there, it’s just a matter of serving, and there’s no better way to highlight this drink than with the proper glassware – especially these Crystal Whiskey Tumblers.
Each tumbler accommodates up to nine ounces comfortably, so you’ll have plenty of room for extra agave syrup — or distillate — if need be. The glasses are made with lead-free crystal so you can sip with strong peace of mind, and impress every guest you treat to a proper Old Fashioned.
So once you’ve secured your glassware, read on to test our best Old Fashioned recipe, and get ready to sip that 1942 in style.
Courtside Cheese and Dip Board
Make it Simple Pre-sliced cheeses, and prepared dips and spreads can be purchased from your supermarket. For a small gathering, check out the in-store salad bar where you can purchase small amounts of each item instead of buying an entire package of each. For added convenience, look for pre-cut vegetables in the produce section of your supermarket.
Vary the Cheeses, Fruit & Vegetables For a more interesting board, serve 3 or 4 kinds of cheeses featuring a variety of textures, shapes and flavors. Soft, semi-soft and firm cheese cubes, slices, logs and wedges all add more interest. Choose fruits that are in season and have complementary flavors and shapes, such as clusters of grapes, sliced crisp apples and soft berries. An assortment of vegetables adds both interest and crunch.
Cheese Tips For best flavor, let the cheeses sit for about 15 min. at room temperature before serving. If serving a wedge or full piece of cheese, be sure to place a knife on the board for each variety of cheese you are serving.
LeBron's spat with ɼourtside Karen' was not unique – NBA players hear far worse
When it comes to the case of Courtside Karen, LeBron James is obviously taking on Michele Obama’s philosophy: when they go low, we go high.
But first a quick recap. The Lakers star was confronted by a fan, Juliana Carlos, during his team’s victory over the Hawks in Atlanta on Monday night (some NBA teams are allowing spectators back into arenas in a limited capacity). Her husband had been heckling James and that ended with Carlos pulling down her facemask – during a pandemic, mind you – and verbally abusing James before being escorted out by security, along with three others in her party. She then took to social media to tell James that: “I will [expletive] you up”. There were many more words in the video, mainly beginning with F. She also appeared to think she was entitled to abuse James because she had “courtside seats that I … paid for”.
The referees stopped the game after LeBron was heckled by a spectator in Atlanta. pic.twitter.com/apoDqvt4ll&mdash SportsCenter (@SportsCenter) February 2, 2021
Twitter was on the side of James anyway (who himself tweeted that “Courtside Karen was MAD MAD!!” along with several laughing emojis). People joked that Carlos wouldn’t have had all that mouth if LeBron’s wife, Savannah, had been in the stands – and they’re probably right. But Mrs James shouldn’t be put in the position to have to defend her husband from fans making verbal threats. This is supposed to be a family environment, not Road House with Patrick Swayze (I know I’m dating myself with that reference).
Carlos has since apologized, James said that he did not think her party should have been ejected and the Hawks have decided not to ban her from the arena. But does that send the right message of what is tolerated in the NBA?
Certainly, it sometimes seems that teams are more concerned about appeasing fans than their own players.
Few players would argue with some good-natured heckling from the crowd – interaction with fans can be a fun part of the game. But it can also turn ugly and racist, particularly in a majority Black sport played in front of majority white crowds.
I remember when I was playing for the Washington Wizards in Utah, and the crowd was heckling my teammate Kwame Brown as we were walking out. They were saying vile things (as the Utah crowd often does) and I looked right in the face of an older white man, who called Kwame a “Black mothereffer” (although he used something else than “effer”). Michael Jordan was my Wizards teammate at the time, and I told his security guy, George, what had been said. George told me that I would be surprised if I knew some of the things people had said to Jordan over the years. That stuck with me because if people hurl racist epithets at someone as venerated as MJ, they will do it to anyone. And it shouldn’t be acceptable.
I asked two time NBA champion James Posey if he had experienced fans who crossed the line, and the consequences they faced.
“While I was coaching in Cleveland, it had to be 2015 or 2016-17, there was a guy who sat behind our bench who was a season ticket holder and we still had LeBron James, and his whole purpose was to berate the coaches and players, as his wife would sit next to him and just laugh and she would be so proud. They talk about us being professional, but fans feel that they can say whatever they want to because they have that right because they bought their ticket.
“One day, as an assistant coach, I couldn’t take it anymore. He was cussing out [then Cavaliers head coach] Tyronn Lue, cussing out LeBron, other players and I turned around and went off in front of everybody. So, the game ends, he complains to our front office, I was reprimanded for my reaction and they rewarded him by giving him a tour of our facility to make amends with him as a season ticket holder, and I thought to myself, what kind of message does this send?”
There are far more examples. There was the Malice at the Palace, the infamous 2004 brawl during a Pacers-Pistons game which ended with the suspension of nine players for a total of 146 games. Fans jumped the rail and threw beer at players, while squaring up to them. But the majority of blame was placed on Indiana’s Metta Sandiford-Artest (then known as Ron Artest).
The NBA has a responsibility to create a safe work environment for their employees, who earn the league billions of dollars every year. And the league has shown it can act effectively. In 2019, the Utah Jazz banned a fan for life for racially abusing Russell Westbrook, an action that sent out a strong message that such behavior will not be tolerated.
It’s not just players who would benefit either. All it takes is for the Juliana Carloses of the world to abuse the wrong person, someone who is more Metta Sandiford-Artest than Michelle Obama. Then the NBA will only have themselves to blame for failing to set the standard for what is acceptable.
Etan Thomas played in the NBA from 2000 through 2011. He is a published poet, activist and motivational speaker
Fans ejected after LeBron James confronts unmasked ɼourtside Karen'
Four fans were ejected from the Los Angeles Lakers’ game in Atlanta against the hometown Hawks on Monday night after a confrontation involving LeBron James.
One of the fans, Juliana Carlos, posted to Instagram explaining that she and her husband, Chris, had argued with James during the Lakers’ victory over the Hawks. Security then removed the couple and two others in their party from the arena.
In one video, Carlos is seen with her mask pulled down saying: “Don’t talk to my husband like that,” to James. Someone can be heard telling her to put her mask on, a requirement for fans attending games in the NBA this season.
The referees stopped the game after LeBron was heckled by a spectator in Atlanta. pic.twitter.com/apoDqvt4ll
&mdash SportsCenter (@SportsCenter) February 2, 2021
Carlos went into further details on Instagram. “So, I’m minding my own business, and Chris has been a Hawks fan forever. He’s been watching the games for 10 years. Whatever, he has this issue with LeBron. I don’t have an issue with LeBron. I don’t give a fuck about LeBron,” she said in the video.
“Anyway, I’m minding my own business … having fun. All of the sudden, LeBron says something to my husband, and I see this and I stand up. And I go, ‘Don’t fucking talk to my husband.’ And he looks at me and he goes, ‘Sit the fuck down, bitch.’”
The Athletic reviewed footage of the incident and could not hear James using the world “bitch” although he did appear to call Carlos’ husband “Ol’ steroid ass”.
After the game, James tweeted about the incident: “Courtside Karen was MAD MAD!!”.
He also addressed the issue in a post-game press conference, where he said he did not believe the couple and their party should have been kicked out of the arena.
“At the end of the day, I’m happy fans are back in the building,” he said. “I miss that interaction. I need that interaction we as players need that interaction. I don’t feel like it was warranted to be kicked out.”
James did not elaborate on the words Chris Carlos had directed to him but said they were “out of bounds”. James added that he believed alcohol may have been a factor in the confrontation.
“They might have had a couple drinks, maybe,” he said. “And they could have probably kept it going during the game, and the game wouldn’t have been about the game no more, so I think the referees did what they had to do.”
Nine of the NBA’s 30 teams are allowing fans into games in a limited capacity. The Hawks will fill their arena up to 8% of its 16,600 capacity during games this season.
Hawks fan explains courtside spat with LeBron James Lakers' star says ejection wasn't 'warranted'
Fox News Flash top headlines for February 2
Fox News Flash top headlines are here. Check out what's clicking on Foxnews.com.
An Atlanta Hawks fan that was ejected from Monday night’s game against the Los Angeles Lakers after getting into a verbal dispute with LeBron James where she was pictured lowering her mask spoke out on Instagram to explain what she says started the courtside argument.
Juliana Carlos, 25, explained in a series of since-deleted videos on her Instagram what triggered the altercation between her husband and James and what led to her involvement.
"So, I'm minding my own business, and Chris has been a Hawks fan forever. He's been watching the games for 10 years," she said, according to an ESPN report. "Whatever, he has this issue with LeBron. I don't have an issue with LeBron. I don't give a f--- about LeBron,"
She continued: "Anyway, I'm minding my own business, drinking my [beverage], having fun. All of the sudden, LeBron says something to my husband, and I see this and I stand up. And I go, 'Don't f---ing talk to my husband.' And he looks at me and he goes, 'Sit the f--- down, b----.' And I go, 'Don't f---ing call me a b----. You sit the f--- down. Get the f--- out of here. Don't f---ing talk to my husband like that.'"
Video from the game shows Carlos lowering her mask while she fires back: "Shut the f--- up. Don't talk to my husband like that."
Four fans, including Carlos and her husband, were ejected from the game as a result.
James was asked about the courtside spat after the game but he didn’t seem too phased by it, even saying that he didn’t believe the argument "warranted" them being thrown out.
"At the end of the day, I'm happy fans are back in the building," he said during his post-game press conference. "I miss that interaction. I need that interaction. We as players need that interaction. I don't feel like it was warranted to be kicked out."
He continued: "There was a back-and-forth between two grown men and we said our piece. He said his piece, I said my piece and then when someone else jumped into it and said their peace but I didn’t think they should’ve been kicked out."
James said coyly that alcohol consumption may have played a role.
"They might have had a couple drinks, maybe," he said. "And they could have probably kept it going during the game, and the game wouldn't have been about the game no more, so I think the referees did what they had to do."
However, James took a dig at Carlos on Twitter after the game, calling her a "Courtside Karen."
Only nine NBA teams are allowing limited fan attendance. A Hawks official told ESPN that Atlanta's State Farm Arena was allowing 8% capacity on Monday night.
Fort Worth Gets its Own World Class Pickleball Center — Courtside Kitchen is Not Playing Around
Culinary veteran Christian Lehrmann readies to serve up a winner at Courtside Kitchen.
An illustration of the indoor space at the new Courtside Kitchen. Rendering by Michael Gibson.
Fort Worth native Scott Moore just so happens to be the top senior pickleball player in the world. Photo by Paddletek.com.
Seven outdoor pickleball courts at Courtside Kitchen. Rendering by Michael Gibson.
C hef Tim Love invested a lot of time and money into reigniting MOPAC Event Venue, tucked between University Boulevard and the railroad tracks at 1615 Rogers Road in Fort Worth. Then, COVID swept in and put most events on hold for a solid year. Now, the spacious digs are being reimagined once again, and will surface later this summer with dining, games and the growing sport of pickleball.
In fact, the new Courtside Kitchen will sport seven outdoor and two covered pickleball courts. It will boast more than 7,500 square feet of indoor space and more than 23,500 square feet of outdoor dining, entertainment and family fun. Fort Worth’s first dedicated pickleball facility is here.
“As America’s fastest growing sport, pickleball has really taken Fort Worth by storm,” says Zach Nichols, the league coordinator of Fort Worth Pickleball. “We have more than 200 players participating in the ladies and mixed leagues this spring and it’s only our first season.”
Seven outdoor pickleball courts at Courtside Kitchen. Rendering by Michael Gibson.
Often described as a combination of tennis and ping pong, the game is played with paddles instead of rackets, filled with fast action and played on a smaller court. It’s a lot of fun, and has a funny name, but pickleball is no laughing matter. It is also a real sport, with real sponsors and big-time tournaments.
Little known fact. . . Scott Moore, who is the six-time triple crown winner, and the No. 1 senior male pickleball player in the world, grew up right here in Fort Worth. He’s a member of Team Paddletek. On the circuit, they just call him “The Beast.” Proof positive that real men play pickleball.
But if you are not ready to take a swing at pickleball, Courtside Kitchen will also have plenty of TVs to watch sports, plus lawn games like Cornhole, and a Texas-sized Connect 4 to keep you moving.
The food and drinks are orchestrated by a familiar face — Chef Christian Lehrmann. Lehrmann remains a partner in NLD Hospitality with Sarah Castillo. They are behind Taco Heads, Tinie’s Mexican Cuisine and the new Side Saddle Saloon. Lehrmann has also put together the menus at The Porch and CBD Provisions in the Joule Hotel in Dallas.
An illustration of the indoor space at the new Courtside Kitchen. Rendering by Michael Gibson.
Lehrmann’s Courtside Kitchen menu will range from poke bowls to Nashville style hot chicken sandwiches, flat iron chimichurri steak and fries.
“We want to provide items that you crave on a normal basis, but reinvented in a new and fun way,” Lehrmann says. “Both the food and beverage menus will be eclectic and interesting. Everyone will enjoy having fun with us.”
Courtside Kitchen will also serve craft cocktails, a large selection of draft and local beers, and an extensive wine and tequila list. Chef-inspired brunch entrees and drink specials will be available on Saturdays and Sundays. The outdoor beer garden will be draped with festoon lights for ambience.
“All I know is that Fort Worth loves to have great time. We saw a need for an exciting and fun place where people could be active and social at the same time,” Matt L. Johnson, Courtside Kitchen’s equity partner and owner/operator, says in a statement. “Courtside Kitchen will be truly unique in ways that only Fort Worth can be. It will be a lively and fun place to bring your family, meet your buddies after work, or even get a workout.”
5 Delicious Coleslaw Variations
Growing up, I assumed that coleslaw was some sort of joke. Why would I ever want that sorry little paper cup of tough, bland cabbage? You know, the kind that comes as a paltry afterthought with your towering sandwich at the local Greek diner. I always figured it was just a steady, meticulous way to rid the world of a vegetable no one really wanted, one sandwich at a time.
And that was pretty much my view for over a decade, right up until I found the Gospel of Barbecue. With the great tradition of smoked meats, I was presented with coleslaw alongside pulled pork, ribs, and brisket, served in portions that made it seem like something you'd actually want to eat—and best of all, it was!
Good coleslaw provides a light and fresh contrast to heavy, barbecued meats, with a tang that manages to cut through (at least some) of the deliciously greasy fat. So I stopped shying away from slaw and started to embrace it, getting to know a range of variations that have turned me from an uncompromising hater to a full-on lover of all things cabbage salad.
Over the years, I've experimented with making slaw at home, but I never really thought I was killing it until Kenji gave coleslaw the Food-Lab treatment last summer. The trick is to purge your slaw vegetables of all excess moisture, leaving behind a well-seasoned mix that's nice and tender with just the right amount of crunch. The process itself requires simply mixing the shredded vegetables with sugar and salt for about five minutes before giving it a good rinse and a ride in the salad spinner.
Now that I've got that perfect traditional slaw down pat, I've shifted my efforts to varying the dressing flavors.
This was my gateway slaw, the first I ever remember really loving. We met at the second Big Apple Block Party in New York back in 2004 and, while I can't remember exactly who was slinging the vinegar slaw that year, a very close approximation has since showed up in Mike and Amy Mill's book, Peace, Love, and Barbecue.
The dressing is simply a one-to-one mix of cider vinegar and sugar with a little bit of garlic, oil, and celery seeds, which add a light celery flavor and bit of texture. It may be simple, but it works so darn well those tangy, sweet flavors pair harmoniously with the more complex rubs and seasonings found in most barbecue. Because of its bright, fresh character, I also love it as a sandwich component.
Lexington-Style Red Slaw
When I first heard the term "red slaw," I thought it meant coleslaw made with red cabbage, but in the Lexington area of North Carolina, that's not the case. "Red" refers to the color of the dressing, which uses ketchup in place of the standard mayo.
Mimicking the barbecue sauce also common in that region, Lexington-style red slaw relies heavily on vinegar, with ketchup and sugar used to take a bit of the edge off, along with pepper and hot sauce to add a little heat. It's a combo that's great alongside a pile of smoky chopped hog, with the slaw adding a complementary sweetness, tang, and spice.
Of all the slaws here, this mustard variation is my absolute favorite. I tinkered with the recipe on and off for years before finding the right balance between creamy, sweet, and tangy, with a mellow mustard bite.
My dressing is made of equal amounts of mayo, yellow mustard, vinegar, and sugar. A bit of hot sauce and some celery seeds deepen the flavor without over-complicating things. I love the balanced and depth of flavor of this universal crowd-pleaser.
Tangy Apple Slaw
To add both tartness and fruitiness to this coleslaw, I shred Granny Smith apples into my cabbage and carrots. When settling on an appropriate dressing to pair with this version, I started with sour cream, which makes a more rich and complex base than mayonnaise alone. To keep it from overpowering the other components, I cut it with a touch of mayo, along with vinegar, sugar, honey, black pepper, and mustard powder. I love the texture of celery seeds, but didn't think they'd enhance the flavor profile, so I decided to go with more neutral poppy seeds here. The final slaw is tangy and tart, adding a new dimension to the classic with the bright fruitiness of the apple.
Tex-Mex and barbecue are my two favorite cuisines. Since I've managed to cover a pretty decent range of barbecue-style coleslaws, I figured I'd try out a recipe that has a little something in common with my other great love.
As with the previous recipe, sour cream seemed like the place to start. But this time, I threw in some buttermilk with the mayo. I also scaled back on the vinegar in favor of bright, tart lime juice and added in some supporting Tex-Mex flavors—namely grassy cilantro, earthy cumin, and hot jalapeño. This is the kind of slaw that would be right at home in a fajita.
Easy Stir-Fried Vermicelli Rice Noodles
This easy stir-fried noodle dish starts with thin rice noodles (also called "rice stick" at Asian stores). Added to this delicious dish are shiitake mushrooms, peppers, bean sprouts, and your choice of chicken or tofu. Add a special Thai sauce and you have a terrific noodle dish. As a bonus, these noodles are healthy, low-fat, and gluten-free. They're so good, you'll find it hard to stop eating them.
‘The Greatest Upset Never Seen’ Review: David and Goliath: A Courtside View
When THE Virginia Cavaliers played in Honolulu on Dec. 23, 1982, they were the No. 1-ranked team in college basketball and led by 7-foot-4 center Ralph Sampson, the nation’s top player. Their opponent was Chaminade University, a Catholic school with 800 undergraduates whose basketball team consisted mostly of residents of Hawaii.
The game had been arranged by University of Virginia coach Terry Holland. In those days, coaches were eager to play in Hawaii, a sunny destination with a special appeal: a provision in NCAA regulations allowed teams to schedule three extra games at colleges in distant locations like Hawaii and Alaska. In the late 1970s, Mr. Holland had wanted to play in the University of Hawaii’s Rainbow Classic, but UVA was relegated to a waiting list. Desperate, he scanned a catalog of college programs and discovered Chaminade in Honolulu.
He phoned Mike Vasconcellos, Chaminade’s athletic director, and the two men set up a schedule of possibly annual contests. Virginia won the first two games easily, as expected. The third, in 1982, was different. Jack Danilewicz, a veteran newspaper journalist, offers up the background and tells the story engagingly in “The Greatest Upset Never Seen.”
As Mr. Danilewicz reminds us, UVA wasn’t a one-man team at the time, though Mr. Sampson was indeed a star—a senior who had delayed turning pro in order to graduate with a B.A. The Cavaliers were loaded with talent and had beaten third-ranked Georgetown and its own star, Patrick Ewing, 12 days before the Hawaii game.
Chaminade, nicknamed the Silverswords, was literally out of its league. It belonged not to the NCAA but to the National Association of Intercollegiate Athletics, a league for small colleges. Forty-eight hours before facing UVA, it had lost to Wayland Baptist, a mediocre small-college team with a 5-9 record. Mr. Holland, who was already in Hawaii and had watched the game, may have concluded UVA had little to worry about.