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    Cheers Y'all

    Pair of bubbly new flavors entice wine drinkers over to hard cider

    CultureMap Create
    Oct 11, 2018 | 12:30 pm

    Traditional rosé and prosecco have become symbols of Sunday brunch and days at the pool, and now cider fans can get in on the fun too.

     

     Woodchuck Hard Cider, the brand that brought the pre-Prohibition beverage back into America's consciousness, has developed two new varieties that are designed to appeal to wine drinkers. The drier taste and extra carbonation are just another side of a company that's been forging its own path since 1991, when Vermont-based winemaker Greg Failing began experimenting with apples.

     

    Megan Skinner, brand director for Vermont Cider Company, offered up a little more about these two new innovative hard ciders.

     

     CultureMap: What inspired you to create Bubbly Rosé and Bubbly Pearsecco ciders?

     

     Megan Skinner: At the core of Woodchuck, we have always believed that hard cider is a bridging beverage between beer, wine, and spirits. In the past we have crafted ciders such as Belgian White or Hopsation for beer drinkers, and with our newest offering we are inspired by wine.

     

     CM: Describe the look and taste of the ciders.

     

     MS: Bubbly Rosé has a fresh apple aroma with a fruit-forward, crisp, smooth finish. It is pink in color and medium-bodied with carbonation. Bubbly Pearsecco has a subtle pear aroma with a dry, crisp pear taste. It is a light straw color and is bubbly with high carbonation.

     

     CM: For those who are new to cider, where do these ones fall on the taste scale?

     

     MS: On the dry to sweetness scale, Bubbly Rosé is a traditional cider,that is semi-sweet. Bubbly Pearsecco is a fruity cider that falls between dry to semi-dry.

     

     CM: Tell us a little about the design of the cans.

     

     MS: Both packages are meant to speak to the wine drinker, with bubbles on the cans to convey their higher carbonation. Bubbly Rosé's packaging is bright pink, which is meant to convey its color and personality, while Bubbly Pearsecco's packaging is light blue.

     

     CM: What are some serving tips?

     

     MS: We recommend drinking these at a cool temperature in stemless Champagne glassware to truly enjoy the effect of the bubbles. Italian food goes great with Bubbly Rosé, while seafood is a good match with Bubbly Pearsecco.

     

     CM: How are the ciders made?

     

     MS: Woodchuck's Bubbly Rosé is crafted using a blend of red apples and then back-sweetened with fresh juice to deliver a balanced cider. Woodchuck's Bubbly Pearsecco variety is a dry, bubbly pear cider with a crisp clean finish, taking inspiration from sparkling wine.

     

     CM: Tell us a fun fact about cider.

     

     MS: Both varieties are naturally gluten-free with no high fructose corn syrup and no artificial ingredients.

     

     CM: What kind of cocktails can you make with these?

     

     MS: Here are two terrific mixology recipes for Bubbly Pearsecco:

     

     Pearsecco Mojito
    Combine the juice of 2 limes, 1 tsp. of caster sugar, and 1 oz. of rum in a glass and gently muddle.
    Top with Woodchuck Pearsecco and fresh mint.

     

     Fizzy Spiked Pear Cider Punch
    Combine 2.5 oz. pear juice, ½ oz. vanilla vodka, ½ oz. simple syrup, and Woodchuck Pearsecco.
    Add fresh pears for garnish.

     

    They were designed with wine drinkers in mind.

    Woodchuck hard cider
      
    Photo by Ashley Gongora
    They were designed with wine drinkers in mind.
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    Buzzy burger joint with Michelin ties to open in Uptown Dallas

    Teresa Gubbins
    Jul 7, 2025 | 2:34 pm
    NADC Burger
    Courtesy of NADC Burger
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    An ultra-buzzy burger joint is opening in Uptown Dallas: Called NADC Burger, it's a chef-driven cheeseburger concept serving Wagyu burgers that will open at 2908 McKinney Ave., in the former Playground Bar, which closed in 2024.

    According to a spokesperson, it'll open in early August.

    NADC — which stands for "Not a Damn Chance" — is a partnership between chef Phillip Frankland Lee (co-founder of Sushi by Scratch Restaurants and Pasta Bar) and professional skateboarder and Fort Worth entrepreneur Neen Williams.

    United by a love of food and skateboarding, the two set out to create the kind of burger they couldn’t find — one that felt indulgent yet familiar. The result was “the ultimate backyard burger,” featuring two 6-ounce Wagyu patties, American cheese, grilled onions smashed into the beef, secret sauce, pickles, and pickled jalapeños.

    They keep the menu simple:

    • Double patty cheeseburger with Wagyu beef, American cheese, sauce, onion, pickle, and seasoning by Williams' NADC spice company, for $16
    • Fries double-fried in beef tallow, either plain or in loaded "Beast Mode" with cheese, chopped pickles, jalapeños, sauce, and seasoning

     NADC Burger friesLoaded fries at NADC BurgerNADC

    There are also brown butter chocolate chip cookies. Every detail — from the seasoning to the burger-to-bun ratio — is meticulously considered.

    Lee has previously earned Michelin stars for Pasta | Bar in Encino, California, and Sushi by Scratch in Montecito, California. (There's also a Sushi by Scratch at The Adolphus in downtown Dallas.)

    NADC started in Austin in 2022, and has since expanded in Austin, Denver, Chicago, Nashville (inside Jelly Roll's Goodnight Nashville bar), and Fort Worth, which opened in January 2025 (and which promptly won Best Burger at the Fort Worth Food & Wine Festival in April 2025).

    Some NADC locations are inside other venues such as comedy clubs, including Fort Worth.

    But Uptown Dallas will be a first-of-its-kind model, says Scratch Restaurants Group CEO Gavin Humes.

    "This is a standalone NADC Burger restaurant," Humes says. "We’re fully transforming it into our own concept. There will be a full bar onsite to support our new cocktail offerings, but it’s 100 percent a dedicated NADC space."

    Uptown will also be their first location to stand two stories tall, and will feature counter service, a full bar serving specialty NADC cocktails, and a casual hangout area with indoor and outdoor seating.

    "Uptown felt like the right move — it's a vibrant neighborhood that’s surprisingly underserved when it comes to fast-casual food done at a high level," Humes says. "From the start, Dallas was a priority market. It’s one of the biggest food cities in the country and a natural fit for the energy and flavor of NADC."

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