A chronicle of people, places, happenings, and creations we admire.

KoS Editor's Picks: House Wines & Beers

Here in Sweden, we are not so blessed as we were back in New York City, with the absence of independent liquor stores and government control of all things alcoholic.  Thankfully, Systembolaget, loosely translated as 'System-Company', is the only shop in Sweden that is allowed to carry products with more than 3.5% alcohol content.  It keeps up to the minute stocks of foreign and domestic beers, wines and a bit o'the brown stuff.  These are some of the brands we keep on hand at home.

Eskilstuna Ölkultur Dubbel IPA (8.7%) - Local craft beer here in Sörmland with a great notes of lemon, caramel, basil, thyme and pineapple in the form of a strong but fresh and hoppy IPA.  Look for more about Eskilstuna Ölkultur here in the future.  KoS Rating: 5/5

Daura Damm (5.4%) - Technically I found this beer back in Brooklyn (by accident) when I had mistaken it for Estrella Damm (Barcelona) Pure coincidence, it is produced by the same Barcelona brewery known worldwide, but with a Gluten-Free twist.  Fresh, clean and extremely drinkable.  KoS Rating: 4/5

Früh Koelsch (4.8%) - We're big fans of German Koelsch, so we were psyched to find an abundance Früh Koelsch at 'System'.  A mild but still very present beer that goes great with meat, fowl or fried dishes (like deep fried Brussels Sprouts, omg!) with a nice medium amber color and sharp, but frosty finish.  KoS Rating: 4/5

Roodeberg (14%) - Roodeberg is a tried and true brand from the Western Cape of South Africa.  It's varietal blend of Cabernet, Merlot and Shiraz make for an incredible combination, with notes of black currants, coffee and licorice.  We actually prefer the box to the bottle; with the built-in aerating tap, a perfectly poured glass is guaranteed every time.  KoS Rating: 5/5

Cantina Zaccagnini Pecorino (13%) - Cantina Zaccagnini Pecorino is a white wine from the fabled Abruzzo region of eastern Italy; yes from the same region where Pecorino cheese is made.  As it happens, the ewes, (female goats or 'Pecora') that produce the milk for Pecorino, have been known to eat the fallen grapes of the namesake vineyards.  No wonder the cheese and the wine of the same name go so well together! Often served with fresh rosemary, this makes for a fantastic combination.  Notes of yellow plum, pear, Galiamelon, herbs and almonds. Drink it with fish, vegetables and grilled fare, but it's great year round.  KoS Rating: 5/5

KOS Summer Meals: Quinoa 'Tabbouleh'



Cool Summer Meals: Quinoa 'Tabbouleh'

Nobody wants to cook anything in this scorching August weather.  Here's how to alleviate that problem with minimum time over a stove.  While not technically 'Tabbouleh' by use of the grain, Quinoa can add a twist plus more protein to this great summer dish.


  • 1 Cup tri-color Quinoa
  • 4 cups diced cucumbers
  • 4 cups diced tomatoes
  • 1 diced whole red or white onion
  • 4 fresh squeezed lemons
  • 2 cups chopped flat parsley or cilantro
  • 3/4 cup extra virgin olive oil
  • 1/2 cup Balsamic vinegar


Bring (1) cup of tri-color Quinoa to a boil in a small pot (rule of thumb: 2:1 Water / Grain ratio) simmer it down until moist.  Remove from heat and let cool, spoon into large mixing bowl. 

Add diced ingredients along with olive oil, balsamic vinegar and lemon juice to taste.  Let chill in refrigerator at least one (1) hour before serving.

Chef's Table Season One on Netflix

From isolated Patagonian islands to French Michelin three-star restaurants, chef Francis Mallmann celebrates his wild, open-fire cooking style.

This stellar culinary series on Netflix will exceed all expectations and assumptions about the seemingly over saturated food show format.  A cinematic and story-driven doc series, Chef's Table unveils the people behind the cuisine, their personal inspirations and connections from childhood to present.  While the six stories are all beautifully filmed and written, each chef brings forth their individuality and sense of purpose.  From Massimo Bottura's experiences in New York that ultimately brought him back to Italy, to Francis Mallman's Michelin 3-Star experience that drew him back to the rustic cooking techniques of his native Patagonia, to Swedish wunderkind Magnus Nilsson's reinterpretation of traditional Nordic cuisine, ultimately, memory is the common thread that strings these great stories together.  Chef's Table is a series that is not to be missed.