Eva du Monteil, Author at CrushBrew

Eva du Monteil is a culinary trained food and wine critic living in NYC. When she is not exploring the country in search for the next hidden gem, she enjoys eating, drinking and cooking in the company of her friends, chefs and fine purveyors of epicurean experiences. While she loves NYC, she believes some of the most exciting food and drink scenes at the moment include Portland, Los Angeles, Austin, Miami, and Philadelphia.

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Sodas for Adults: How American Artisans Are Changing the Way You Think About Sodas
By Eva du Monteil on August 8, 2016
Who said sodas were just for kids? Some local artisans aim at elevating one of the most beloved, most consumed beverages in America by replicating...
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The Surprising New Places for Olive Oil in America
By Eva du Monteil on October 19, 2015
When you hear olive oil, you probably think Italy, Greece or even France. While 95% of the total production of olive oil takes place in...
Cocktails With Culinary Accents: The Best Culinary Blends for Drinks
By Eva du Monteil on October 13, 2015
The art of mixology is founded upon fresh thinking. Over the years, the experimentation and creativity of bartenders has resulted in the elaboration of cutting-edge,...
Yeast, Wine and Beer: The Fascinating Story Behind Your Favorite Libations
By Eva du Monteil on September 29, 2015
Throughout History, men have used to their benefit the biological properties of a tiny fungus called yeast to produce wine and beer from grains, fruits,...
Made in Brooklyn: How NYC’s Second City is Changing America’s Food and Beverage Scene.
By Eva du Monteil on September 24, 2015
From microbreweries and distilleries to food startups, artisan coffee and chocolate factories, BK is becoming one of America’s top food and beverage epicenter. Fostered by...
Custom Crush Facilities in CA: Why Are They So Appealing?
By Eva du Monteil on September 17, 2015
How to make great wines without breaking the bank? That’s the million dollar head-scratching question many wine start-ups have been struggling with. As California has...
The Growth of Cicerone As A Profession
By Eva du Monteil on September 1, 2015
The industry of craft beer is growing by leaps and bounds, and with it the number of employments opportunity increases – and the cicerone is...
Flash Sale and Daily Deal Sites for Craft Beer: Are They Here to Stay?
By Eva du Monteil on August 25, 2015
Over the last couple of years, wine flash sales and daily deal sites for wine have taken the Internet by storm, allowing customers to have...
What’s Fueling the American Made Sake Movement
By Eva du Monteil on August 20, 2015
It’s a revolution that was bound to happen. Benefitting from the popularity of the local craft beer movement, other drink-lovers’ favorites are going through their...
Worth the Trip: What Makes Walla Walla Wine Trail So Unique?
By Eva du Monteil on August 12, 2015
Nestled in the heart of Washington state is the country’s best kept secret for wine and drink lovers. Four spectacular wine trails allow the public...
Are Mixologists the New Celebrity Chefs?
By Eva du Monteil on August 11, 2015
Surprisingly, ‘mixologist’ actually made its entry in the dictionary some 150 years ago, at a time when cocktails didn’t even exist. The word may not...
The Revival of Speakeasies
By Eva du Monteil on July 27, 2015
In case you’ve missed it (and if so, read up!), the newest trend that has most dramatically given the bar scene across the country a...
Ales for Dessert Lovers: Our Favorite Sweet Brews
By Eva du Monteil on April 15, 2015
Throughout the country, passionate artisans are pushing the boundaries of traditional beer craft, creating new blends and exploring new flavors. On a mission to introduce...
The Revival of Diary: How Artisans Are Giving Dairy a Second Life
By Eva du Monteil on April 13, 2015
Who would have thought that old-fashioned cultured yogurt could make a comeback so rapidly? From old-fashioned yogurts to innovative dairy-based drinks, farmers and local artisans...
Raw Chocolate: What Is It Exactly?
By Eva du Monteil on March 23, 2015
Surfing on the ‘raw’ food wave, some local artisans are pushing the boundaries of chocolate making by creating ‘raw’ chocolate bars. Born from a desire...