It was only a matter of time before this happened: soup cocktails are now being served at the Cellar Bar at the Bryant Park Hotel in New York City.  Examples, according to a report by Refinery 29, include: Lobster Bisque, "infused with Harvey's Bristol Crème and porto, with seasonal spices and cayenne pepper," an Herb-Tomato, "blended with vodka and raspberry liqueur and finished with a pinch of sea salt, dry basil and black pepper," and a Carrot Ginger with, "Domaine de Canton and Frangelico liqueurs."

It's a rather brilliant idea -- soup is often made with a little alcohol, so why not put in a lot, and call it happy hour? Plus, warm + warm in winter = good. (That may also be the thinking behind these bone marrow cocktails.)  For ideas of where this trend is going next, check out this list of recipes that include alcohol. Perhaps we'll soon see a trend of cocktails made with flaming cheese.

Read more about cocktail trends.

Ultra-luxurious boutique hotel Forty 1 North is offering a couple of food-centric packages to warm up the Newport, Rhode Island winter. Available through the end of February, there's the Wine Lovers package, which includes a tour and tasting at Newport Vineyards and either a private fermentation class, or a fermentation class dinner.  For something more unusual, check out the "Some Like it Hot" package, which features jalapeño infused cocktails and complimentary nibbles from the hotel's fire-pit menu, which you'll eat in front of the hotel's outdoor fire pits. That's available through the end of winter.

Full details here.

It's never too early to start thinking of Father's Day gifts, and birthdays seem to happen every day.  For that hard to shop for man your life, consider giving the gift of really knowing how to grill.

Every year, The Broadmoor in Colorado Springs hosts Barbecue U, taught by grill guru Steven Raichlen. (Among his many cookbooks is one called Beer Can Chicken.)

Here's the full rundown:

• Barbecue U Overview: including dates, cost, and important things to know.
• An inside look at what really happens at Barbecue U, starting with the welcome reception, and moving on through day one, and days two and three.

January is Napa Valley's restaurant month, and I like the way the wine region handles it -- it's a little different than what you'll find in many other places. Rather than setting a fixed price, for which every participating restaurant must provide a certain number of courses,  Napa Valley does it freestyle, allowing participating restaurants to set their own terms.  (Which makes me think that participating chefs are probably less grumpy about it, since they're clearly tailoring their offerings to avoiding strain on their kitchens.)

Here's the complete list of January 2012 deals.

A few that caught my eye:

• The Culinary Institute of America's Wine Spectator Restaurant at Greystone is offering a "Whole Hog" dinner:  four-course, prix-fixe menu for $35. January 19th to February 5th
• Bouchon Bistro offered a three-course prix-fixe menu for $25 last year, but I'm not seeing them on the list of deals for 2012. You can, however, get a $50 dining certificate good at Bouchon, Hurley's or Bistro Jeanty if you stay at Lavender or Maison Fluerie in Yountville.
• The Grill at Meadowood is offering a a three-course lunch with Napa Valley wines paired for $38 per person or a four-course dinner with Napa Valley wines paired for $68 per person.

Read more about Napa Valley's Restaurant Month.  And more about the Napa Valley. Or educate yourself on the Restaurant Week concept, from whence this event and many others sprang.