A frosty mug of root beer at Mac’s Drive-In.

Hurry! I hear Mac’s closes after Labor Day weekend. So with a week to go, it’s time to head out and grab yourself a frosty mug of root beer and a cheeseburger basket. I recently had an opportunity to photograph a 1954 Chrysler Newport in Waterloo, NY. We stopped at Mac’s Drive-In on Rts. 5 & 20 to grab a few shots, and ended up staying for an early lunch as well. What a quaint little place for an excursion in your classic car or hot rod.  Classic car night is every Wednesday, featuring (as they do every day) the full menu via drive-in service, root beer floats, ice cream and Pabst Blue Ribbon on tap. Hope you make it!

The signature meal....the burger basket.

The '54 Chrysler by the drive-in bays.

Mac's Drive-In, Waterloo, NY.

Campfires and the double marshmallow, Special Dark chocolate s’more!

The campfire. A summertime ritual that must include the s’more! Really, what is the purpose of going to the trouble of making the fire, if you’re not going to toast a marshmallow (or two), and eat it between layers of graham craker and gooey chocolate!? I’ve found my s’more happy place using the Hershey’s Special Dark bar. And, since s’mores are not just for kids, bring along a bottle of Trader Vic’s Macadamia nut liqueur. The warm, nutty, smokey  flavors pair up perfectly!

Some of you are probably wondering why Cha! Cha! the Rainforest Cafe frog is in the picture with our boys. They had discovered a photo contest with a grand prize trip to Disney World! And given my last post and our love of all things Disney, they asked if we could enter. I obliged and thought I’d ask a favor…please vote for our entry here:

EDIT: Since the contest is over I removed the link, but thanks for voting!

All jokes aside….I think I need to go make some…more….s’mores.

The double marshmallow, dark chocolate s'more.

Cha Cha joined us for the campfire.

Once the boys each had a s'more, Heather and I got our turn.

I'm a believer in the nicely toasted, not burned, marshmallow.

Trader Vic's macadamia nut liqueur, an awesome pairing for s'mores!

The magic of all things Disney!

Disney World! Yes, we were lucky enough to spend a week there this June. (I’m a touch behind on my post!) Though this blog is about food and drink, our trip was definitely not; it was a chance for our 3 boys to have the time of their lives after a busy school year! While there are many fine dining choices at Walt Disney World, our fare on this trip mainly consisted of “quick service” meals and ice cream snacks, squeezed in between the amazing rides, shows, and parades that had us all spellbound. There are just so many wonderful attractions, we were constantly on the go, and found time for only one table-service meal during the entire week!

Thanks to my wonderful in-laws, who accompanied us on the trip, Heather and I did get a kid-free evening to take a journey around the world in Epcot. While strolling through the World Showcase, we stopped at the Rose and Crown Pub in the United Kingdom pavilion for a quick bite and a drink. We noshed on the Scotch Egg, which is a hard-boild egg wrapped in sausage and fried to a golden brown, then served with mustard sauce and mixed greens. The house-made potato crisps were a nice addition. As for drinks, Heather went with the classic Pimm’s Cup, and I opted for the Single Malt Scotch flight, which included Glenkinchie 12 year, Oban 14 year, and Lagavulin 16 year Scotch whiskeys. The Oban was my favorite, but more research is needed and I’ll be working on a Scotch post soon!

If you’ve never been to Walt Disney World, we hope this post will inspire you to make the trip. If you have been there before (and if you’re anything like us!), it just might make you want to go back again and again! There truly is nothing quite like the magic of Disney.

Cinderella's Castle had fireworks every night!

Who can resist Mickey-shaped ice cream treats?!

The Rose and Crown Pub. Homemade potato crisps, a very large flight of Scotch, and a Scotch egg!

The magic of all things Disney! (via the iPhone)

Our tired-yet-excited group on the first night!

Cheers.....to our next Disney trip! (note Mt. Everest in the background)

Yes, I really did drink prehistoric plant matter deposits.

Blackwater. A high tech private security company, not something you would normally choose to drink. I have to say I was intrigued by the packaging of the blk.blackwater bottle. And growing up in the Star Wars era, how can I resist the reference? (Score one for the design team! Maybe the same team that designs the wine that you buy for the cool label?) So, despite the fact that blk. is Canadian spring water infused with fulvic acid (prehistoric plant matter deposits)….I bought two bottles to bring to Watkins Glen International for my upcoming driving school! Fulvic acid and balancing my ph level may help me learn more car control, and drive my M3 smoother. What? Seriously…what was I thinking? OK…I was really thinking….the cool package will make a fun shot and I get to talk about driving at the Glen! I didn’t actually notice an improvement in my driving, but I did feel hydrated. There was definitely a mineral infused taste, but I’m intrigued by the idea of balancing the ph level of your body. I’ll have to do more research, but blk has a 9.0+ ph level, which is very alkaline and helps to balance the acid produced in our bodies from such things as (among many) cheese, chocolate, meat, beer and pasta. Given my blog, you know I eat all of those…..so I may need more blk.

Side note: If you’ve ever wanted to learn how to actually control your car, rather than just gently guide it where its going, sign yourself up for a high performance driving school.  It’s highly educational, a safe environment to discover the limits of your car (and you), and unbelievably fun! Let me know if you have a question.

blk. bottles full of blackwater on the rear wing of the M3.

It was fun seeing the 6 Ferraris out on the track with me. (Giving them a point by.)

The BMW E36 M3 is a super fun car!

Tires are a very important part in controlling your car.

I want Mahón!

Nutty, smoky, earthy, deep fruit goodness. Wow, sign me up to do this post again! Spanish cheeses have always been on of my list of favorites, Mahón among them. It is a cow’s milk cheese (a rarity for Spain), that is only produced on the island of Menorca. Heather and I actually got to meet the daughters of a Menorcan cheese maker at the Disney Food and Wine Festival a couple of years ago. That was a treat and we got a personal lesson in the pronunciation of Mahón (ma-own). We had the soft, fresh version at Disney, but I found the aged version at the store the other day. They are very different, but both excellent. The aged cheese is firm, flaky and light with a nutty, woody taste. The fig almond cake (pressed dried figs with almonds) was a great match.

With the addition of a Rioja Tempranillo, your trip to taste bud heaven will commence! The Viña Zaco Tempranillo Rioja 2006 was an incredible pairing for the Mahón. It’s an earthy, slightly spicy, medium to full bodied wine, with hints of dried cherry, smoke, and maybe cloves. Did I mention it was a great pairing? I’m going back for more. Cheers!

Mahon, almond fig cake and tempranillo. Wow!

Viña Zaco Tempranillo Rioja 2006.