Do you like your soda “dirty”?
The latest phenomenon in the beverage world, dirty sodas refer to soft drinks “made dirty” by the addition of flavor-boosting ingredients such as cream, flavored syrups, or fruit juices.
The idea, of course, comes from barkeeping, where a cocktail is “made dirty” by the addition of a non-standard ingredient. A “dirty martini” thus results when a shot of olive brine is added and the otherwise clear drink becomes a bit murky.
Dirty sodas, although not then so labeled, have been around for a long time - the root beer float and the egg cream are examples, and dirty sodas have near-cult status in Utah, a state where Mormon aversions to caffeine and alcohol have made dirty sodas a widely available treat.
Dirty soda “how-to” videos have become standard fare on TikTok of late, and last year the dirty soda concept went mainstream when Sonic Drive-Ins began offering “Dirty Drinks” laced with cream and flavored syrups.
Restaurants are attracted to the dirty soda trend for a number a reasons. First of all, making a regular soft drink “dirty” typically means an upcharge, enhancing the money-making potential of already high-margin, straight-from-the-dispenser sodas.
Dirty sodas also play nicely into the zero-alcohol trend, offering an option to those who don’t want beer, wine, or a cocktail. A dirty soda has a more complex flavor profile (and suggests a bit more sophistication) than a plain old cola.
Their alcohol-free status also makes dirty soda drinks accessible to underaged patrons.
Major brands are getting in on the dirty soda action. IHOP this month is promoting IHOP x Pepsi Maple Syrup Cola, a “dirty” soda flavor, and Nestle Global’s Coffee-Mate brand is promoting its selection of coffee lighteners as dirty soda flavor builders.
As the soda add-in trend picks up momentum, dirty sodas are likely to soon become a prominent feature of restaurant beverage repertoires.
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Side Dishes
Barstow’s Dairy Store and Bakery in Hadley is holding a Steak Dinner Night on Monday, April 22, from 5 to 8 p.m.
As the event’s name suggests, the center-of-plate item is to be a farm-raised Barstow’s rib eye steak. The meal will also include a baked potato with all the fixin’s, green beans, and, for dessert, a brownie sundae made with local ice cream.
Two seating are planned, one at 5 p.m. and a second at 6:45 p.m. Dinners can also be ordered to-go. Homemade mac & cheese will be available for those with smaller appetites.
To make a reservation, call 413-586-2142 or email info@barstowslongviewfarm.com.
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Dairy Queen locations are celebrating spring and ice cream weather ice cream with an extensive list of Blizzard Treat experiences.
Among the limited-time-only Blizzard flavors available are Peanut Butter Cookie Dough, Picnic Peach Cobbler, Frosted Animal Cookie, Brownie Batter, and Cotton Candy.
There’s a Dairy Queen location at 395 Enfield St. in Enfield; they answer at 860-745-2272.
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Champney’s Restaurant at the Deerfield Inn will be holding another of its Fancy Nancy Luncheons on Monday, April 15, starting at 11:30 a.m. The event will be a tribute to Jane O’Connor’s young readers classic “Fancy Nancy,” with Champney’s full children’s menu on offer.
Mrs. Claus, who is to make a guest appearance, will read from “Fancy Nancy,” and participants are invited to get into the spirit of the luncheon by showing up “dressed fancy.”
Space is limited so reservations are suggested; they can be made by calling 413-774-5587.
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The Munich Haus German Restaurant will be holding another Game Feast on April 20 at 6 p.m.
As is customary for these events, a buffet carving station will feature venison, bison, elk and kangaroo, with other featured “wild” offering to include wild turkey schnitzel, roasted wild boar, game sausages, fried alligator, and more.
Tickets for assigned seating are $65.
Call the Munich Haus at 413-594 -8788 or visit the Munich Haus website for more details.
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The Vanished Valley Brewing Company of Ludlow will be holding a “Spring Into Summer” Beer Dinner on April 29. The five-course meal, which begins at 6 p.m., will start with a Jumbo Stuffed Meatball, a first course that will be followed by Piri Piri Shrimp Wontons.
A third course of Tomato Gorgonzola Salad will precede the dinner’s main event, which is to be Double Bone Lamb Lollipops paired with a lemon-mint risotto.
A Lemoncello Cheesecake topped with a blueberry compote is slated to be the dessert experience.
Each course will be matched with an appropriate selection from Vanished Valley’s portfolio of beers and ales.
Tickets for the dinner, which are $62, can be ordered from Vanished Valley’s website, vanishedvalley.com.
The Vanished Valley Brewing Company answers at 413-610-1572.
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KFC, which first introduced its own version of chicken nuggets in the winter of 2023, has added five sauce options as part of an updated menu offering that the brand is calling “Saucy Nuggets.”
Two of the available sauces, Nashville Hot and Georgia Gold, have been a part of KFC’s kitchen playbook for nearly a decade; the other three are newly introduced.
Honey Sriracha gets its punch from red chile peppers, garlic and honey, while Korean BBQ’s flavor profile is dominated by soy sauce, garlic and sesame. The third new sauce, Sticky Chicky Sweet ‘n Sour, is a sweet-spicy blend of pineapple, garlic, vinegar, and hot peppers.
Designed to appeal to younger customers, Saucy Nuggets are being promoted as a permanent addition to KFC’s product line-up.
There are KFC restaurants in Chicopee on Memorial Drive, in Ludlow on Center Street, and in Northampton on King Street.
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Though not truly a pizza topping innovation, cupped pepperoni is the latest ingredient craze in the pizza world.
Cupped pepperoni has been around for decades, but its appearance was typically unheralded, occurring when the sliced pepperoni used to garnish pies got a bit too hot, causing the sliced sausage to crisp, caramelize and curl up around the edges.
Today, however, cupped pepperoni is no longer accidental, but instead a deliberately pre-crisped topping option that’s growing in popularity.
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Pizza chain Papa Johns has recently introduced three menu items that feature what they call “Crisp Cuppy ‘Roni.” These include a NY-style garnished with the cupped pepperoni, a flatbread sandwich (“Papadia”) made with mozzarella, tomato sauce, and cupped pepperoni, and a version of their Papa Bites that feature the product.
All three are limited-time-only additions to the chain’s menu.
There are Papa Johns locations in Amherst on University Drive and in Worcester on Chandler Street.
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The East of the River Five Town Chamber of Commerce (ERC5) is holding its “Feast in the East” 2024 event on April 30. The Starting Gate at GreatHorse in Hampden will be the event venue, with the evening scheduled to begin at 5:30 p.m.
A food tasting event featuring samples from some of the region’s better-known eateries, the Feast in part benefits the Chamber’s Scholarship & Business Development Fund.
Tickets to the Feast, which are $120, can be purchased online at the East of the River Five Town Chamber of Commerce website, erc5.com.
The Chamber’s office answers at 413-224-2444.
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Signaling the success of what previously had been an exploratory venture, last month McDonald’s Corp. and Krispy Kreme, Inc. announced they’d agreed on a deal making Krispy Kreme donuts available for sale at McDonald’s locations nationwide.
Krispy Kreme bakery plants will produce and deliver daily three donut varieties - glazed, chocolate frosted, and chocolate frosted with sprinkles - to McDonald’s restaurants, where the donuts will be sold individually or in packs of a half-dozen.
The full roll-out of the partnership is expected to be complete by the end of 2026.
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Springfield Rocks Radio Group is once again hosting a Bacon & Brews event on Sunday, April 21. To be held at the Log Cabin Banquet & Meetinghouse in Holyoke, Bacon & Brews 2024 will begin at noon and last until 3 p.m.
The kitchen at the Log Cabin will be preparing a broad array of bacon-inspired “bites” while a cash bar dispenses a selection of craft beers. Live music will also be part of the mix.
General admission tickets can be purchased through Eventbrite.com, where they are $30 plus a convenience fee.
The Log Cabin Banquet and Meetinghouse answer at 413-535-5077.
Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 50 years of restaurant and educational experience. Robert can be reached online at OffTheMenuGuy@aol.com.