Indianapolis, IN October 31, 2023 – BLEND Bar with Davidoff Cigars (“BLEND”) celebrates an exciting 10 year milestone that marks a decade of business for the world renowned BLEND Indianapolis location. To commemorate this special occasion, BLEND has partnered with Davidoff Cigars to release the Davidoff BLEND 10 Year Anniversary Exclusive Edition.
Corey Johnston, BLEND President, commented “the BLEND 10 Year Exclusive Edition is truly a unique cigar composed of beautiful tobaccos from the Dominican Republic and Ecuador aged a minimum of 5 years. Hand-rolled in the Davidoff factory in the Dominican Republic by rollers that have at least 10 years of experience, this Toro cigar boasts rich flavors with a ring-gauge of 50 and is 6 inches in length.”
From seed to cigar, every ingredient has been singled out for special treatment to undergo 170 steps and over 300 manual operations to ensure the highest quality and consistency. What makes this blend unique is the five filler tobaccos from the Dominican Republic, the Ecuadorian binder and silky Dominican tobaccos that have been selected to bring forth the cigar's distinct and fragrant notes of leather, cacao and pepper. The cigar blend was selected by BLEND's founders to best highlight the taste preferences of its clients.
Dylan Austin, President - Davidoff Americas at Oettinger Davidoff AG, stated “Congratulations to Mark, Corey, Kim and the entire BLEND team on this monumental milestone. The past 10 years have been exciting to watch, as Davidoff's partnership with BLEND evolved into multiple locations, now premiere destinations in the world of Premium Cigars. On behalf of the entire Davidoff team, we are grateful for the partnership, and we cannot wait to see what the next 10 years brings for BLEND with Davidoff Cigars.”
Limited to just 1,000 10-count boxes, the Blend 10 Year Anniversary cigar is available exclusively at all Blend locations or ONLINE at www.blendbarcigar.com while supplies last.
It's the Casa Fernandez Miami Arsenio Oro, this week on Eat Drink Smoke!
Pick one up from your local tobacconist and smoke along with us.
https://podcasts.apple.com/us/podcast/hey-its-your-funeral-potatoes/id1439697678?i=1000703446167
This week on Eat Drink Smoke, it's the Illusione Original Documents Corojo Corona Gorda.
Pick one up from your local tobacconist and smoke along with us!
https://podcasts.apple.com/us/podcast/eat-drink-smoke/id1439697678
Some segments of the Eat Drink Smoke radio show don't make it onto the podcast. Get those HERE at the Eat Drink Smoke lounge.
Fingers has solved the equation for a perfect diet and you won't believe how he did it!
Plus, is the Kristoff Veinte in your humidor?
Colorado is trying to place a ban on outdoor gas grills to prevent house fires.
What is this really all about?
Some segments of the Eat Drink Smoke radio show don't make it onto the podcast. Get those HERE at the Eat Drink Smoke Lounge.
If the restaurant closes at 11:00 and you show up at 10:50, is it too late to order?
We discuss restaurant hours etiquette and the epidemic of laziness in the restaurant industry.
Read the full story from the Dallas Observer here:
https://www.dallasobserver.com/restaurants/is-it-rude-to-show-up-to-a-restaurant-last-minute-19136687
This week on Eat Drink Smoke, Tony and I review the Perdomo 20th Anniversary Sun Grown and Chestnut Farms 8 Year Single Barrel Bourbon Whiskey.
Topics this week include:
Inspections of affected barrels will take time as flood cleanup progresses at Buffalo Trace. Trader Joe's food recalled in 31 states. The FDA warns about fake Ozempic in the U.S. supply chain. Fingers discovers RoboBurger.
According to research, how you like your coffee reveals a lot about your personality. Tony has a problem with influencers. Hertz says hackers stole its customer data. Tony needs advice about a car.
All that and more on the latest EDS!
Eat Drink Smoke would like to welcome the Craft Brewers of America to our fair city.
https://www.ibj.com/articles/indianapolis-set-to-host-national-gathering-of-beer-brewers?
Here's the cheesy potato recipe that we sampled on the latest EDS:
Ingredients:
2lbs frozen diced hash browns (thawed)
1/2 cup diced onion (optional)
16oz sour cream
1 can condensed cream of chicken soup
1 stick of butter (melted)
2 cups shredded cheddar cheese
plain potato chips
Directions:
Combine hash browns, onion, sour cream, soup, butter, and 1/2 cup of the shredded cheese in a bowl. Salt and pepper to taste. Spread the mixture into a 9x13 greased pan. Top with the rest of the shredded cheese and crushed up potato chips. Bake for one hour at 375 degrees.
