The witching hour is upon us, and this requires the perfect soundtrack. After a week of submissions from DRY fans, we’ve put together the Blood Orange Halloween playlist. Put it on at work, at home or at your Halloween party to get yourself truly in the spirit. Happy Halloween!

For non-Spotify users, use this alternate YouTube playlist.

Photo credit: Jon Argos

DRY’s Five Pie Salute to National Pizza Month

United States Congress has named October National Pizza Month.  We here at DRY are thankful that they could reach across the aisle and make a political statement we can all support: pizza is awesome.  In that spirit, we want to spotlight five of the most unique pies in the land. All these delicious pizzas crafted by pizzerias that share our sentiment that the pizza/soda pairing doesn’t have to be ordinary.

5.  My Big Fat Greek Pizza (Zaw Pizza | Seattle, WA) – Spinach, sun-dried tomatoes, roasted garlic, Kalamata olives and free range, marinated chicken breast – served on a base of house-made pesto with feta and mozzarella cheeses. Fresh oregano on top.

Pair with: Blood Orange DRY –  The citrus of Blood Orange DRY Soda pairs nicely with the olives and greens on this unique pizza.

4. The Jerk (The Station Pizzeria | Woodinville, WA) – Braised jerk chicken, fried cheese dumplings, trio of onions, arugula pesto.

Pair with: Rhubarb DRY – This rich, comfort-food laden pizza is complimented by the lush fruitiness of Rhubarb DRY Soda.

3. The Fungi (Blackbird Pizzeria | Philadelphia, PA) – Assorted mushrooms, fresh thyme, garlic butter, truffle oil, mozzarella style daiya cheese.

Pair with: Juniper Berry DRY - This vegan delight matches perfectly with Juniper Berry DRY Soda.  The thyme and mushrooms are a perfect combination with the herbal freshness of the soda.

2. The Spicy Thai Pizza (Pizza Schmizza | Portland, OR) – Garlic chicken, roasted red peppers, crushed red peppers & cilantro on a spicy peanut sauce base.

Pair with: Wild Lime DRY –  The zesty tartness of Wild Lime DRY Soda matches well with the cilantro spiciness of the Spicy Thai Pizza.

1. The Gene Parmesan (Sizzle Pie | Portland, OR) – Shaved beef steak, green peppers, white onions and Italian provolone, plus an Arrested Development reference.  What more could you want?

Pair with: Rhubarb DRY – The double-meatiness of the Gene Parmesan is well complemented by the sweeter notes in Rhubarb DRY.

Peaches are believed to have originated in China where locals assigned them mystical attributes, claiming that the fruit brought luck and abundance to whoever consumed them. Many centuries and a few Spanish-exploration-trips-to-the-New-World later, Colorado has become well known – world renowned, in fact – for having arguably the best peaches on Earth.

It seems a self-fulfilling prophecy, then, that anybody biting into a fresh Colorado peach is extremely lucky to be enjoying such anabundance of juicy, rich flavor. Furthermore, Coloradoans are lucky to live in a state with such anabundance of amazing qualities, so it’s no wonder we’d choose peaches to represent The Centennial State.

Colorado peaches are truly one of nature’s candies, so adding them to any dish brings otherworldly deliciousness. Try the three Colorado peach recipes below from some of the state’s greatest food minds and see what new mile-high flavor heights your tastebuds can experience.

Local Colorado Peach Recipes

Western Slope Peach Clafouti | via Cooking on the Ranch (HIGHLANDS RANCH)

Peach and Heirloom Tomato Salad with Basil, Goat Cheese and Honey Lemon Vinaigrette | via Eat and Relish ({relish} – BOULDER)

Bourbon Peach Sorbet | via A Bolder Table (@ABolderTable – BOULDER)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook

When thinking of the perfect food to represent Oregon, we had to put down our jar of Nutella and really put some mind power behind it. After a little critical thought, the answer couldn’t be more clear or delicious: hazelnuts.

The state of Oregon produces 99% of the United States’ hazelnut yield and about half of this bounty is exported to the rest of the world. So in a word, Oregon hazelnuts are everywhere, but what does one do with them? Try these three delectable recipes, all from Oregonian chefs and foodies that know the state’s little brown gem best.

Local Oregon Hazelnut Recipes

Radicchio Salad with Parsley-Hazelnut Pesto | via Edible Portland – prepared by Jason French/Ben Meyer of Ned Ludd (@EdiblePortland - PORTLAND)

Hazelnut Praline Powder | via Food Shed (@FoodShed – PORTLAND)

Hazelnut Chocolate Chip Scones | via Angry Chicken (PORTLAND)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook

During these cherished summer months in our home state of Washington, decks are filled with sun-deprived Washingtonians soaking up every ray of beautiful Northwest sunshine they can, often times around platters of local seafood caught right along the west coast. Here, seafood and summertime are nearly synonymous, and it’s because of this that oysters are a great food fit to represent Washington.

Raw on the half shell, shooters, cooked in the shell: there are a lot of ways to prepare and eat oysters. Try these three preparations for a new take on this ugly beauty, all concocted by some of Washington’s best foodies.

Local Washington’s Oyster Recipes

Oyster Bánh Mì | via Fat of the Land (@LangdonCook – SEATTLE, WA)

Smoked Oyster Crostini | via Hama Hama Oysters (@HamaHamaOysters – LILLIWAUP, WA)

Oyster Pudding | via Hogwash, prepared by Jess Thomson (@OnFoodAndLife - SEATTLE, WA)

For more local food connections such as this, follow DRY Soda on Twitter and Facebook

After a week of suggestions from DRY fans, we’ve put together the ultimate Juniper Berry Summer Playlist. Just like Juniper Berry DRY, it’s crisp, dry and just a bit edgy. Put it on this weekend and sip away.

For non-Spotify users, use this alternate YouTube playlist.

As much as we’ve fallen in love with Colorado as a hub for our outdoorsy side, our foodie side and our local business side, MCA Denver helps nourish our design and culture side in ways we thought only Seattle could.

MCA Denver is a unique spot as it does not house any permanent collection, instead rotating its five exhibition spaces with travelling installations of new/mixed media, photography and modern art. Throw in the fact that the building is LEED-Gold certified, and we may have just found the perfect place to beat the heat in a Colorado summer.

DRY Soda got its start in a kitchen and has grown into a full-fledged all natural, better for you soda company with the help of amazing fans and partner accounts. That being said, we’re very inspired when other local businesses do things the right way; with New Belgium Brewing, this is absolutely the case. Based in Fort Collins, CO, New Belgium has worked its way to earning status as the third-largest craft brewery and seventh-largest overall brewery in the US. The brewery’s Fat Tire Amber Ale is a well-known and beloved brew celebrated by beer lovers all over the US.

The importance, however, comes in the details.

New Belgium Brewing is employee-owned and therefore places a heavy emphasis on worker wellness; it’s no wonder that it was named Outside Magazine’s Best Place to Work in America 2008. Whether it’s a cruiser bike on your one year anniversary or a free trip to Belgium, this brewery knows how it’s done. Additionally, New Belgium uses many different eco-friendly, energy-saving practices to run its facilities, including sourcing the cleanest energy possible from Fort Collins Utilities or powering part of their production off of the methane byproduct of their water treatment plant.

In all, New Belgium truly embraces the Colorado spirit of doing things well and doing things right. Our bottles are raised to you, New Belgium, and you’re absolutely one of the 10 Things We Love About Colorado.

Most foodies swoon over their obsession at home watching the Food Network and learning tips and secrets from their favorite chefs. Others say, “Why not go meet them?” Enter Aspen.

This weekend, we were lucky enough to attend the premier food and wine event of the year, the Food & Wine Classic in Aspen. Featuring dozens of the world’s best chefs and sommeliers, this event is truly every foodie’s dream. Set against the beautiful backdrop of Aspen’s rolling green hills, the three day event features speaking/instructional engagements from the likes of Mario Batali (featured above with DRY’s CEO Sharelle Klaus), Emeril Lagasse, Ming Tsai, Michael Chiarello and many more. In addition, the food, wine and DRY Soda were as bountiful as the conversation and camaraderie.

In fact, chef Cormac Mahoney, one of Food & Wine’s Top Chefs 2012, joined in letting foodgoers know all about DRY Soda.

With all of the amazing people, delicious food and unbeatable scenery, it’s no wonder the Food & Wine Classic in Aspen is one of the many things we love about Colorado.

Photo credit: Pillsbury

Memorial Day holds different kinds of significance to different people; to some it’s a day of reflection and memories, to others a day to enjoy time with family and relax.

For many, however, Memorial Day is a monumental change in the foodie calendar - the official start of grilling season.

So, foodie friends, it’s time to take the cover off, turn the heat up, and get ready to kiss the cook with these tips to make the best of your reintroduction into grilldom.

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