Yearly Archives:

Charcuterie

Charcuterie, the art of preserving meats (whether through salting, curing or cooking), has, over the past two years, shown a strong resurgence showing up on menus. Not always hitting the mark however. I had the opportunity to pull out those old Garde Manager pate and curing recipes from the days when I was at the [...]

Charcuterie

Chef to Chef Conference 2015 – Culinary Medicine; Feel Good Cuisine

Chef Walter Zuromski will be a featured speaker presenter at this year's Chef to Chef Conference in Savannah this March. He will be co-presenting with Chef Leah Sarris, Program Director of the Tulane University Gold Ring Center School of Culinary Medicine, the first of its kind in the U.S. The trend of feel better cuisine [...]

Chef to Chef Conference 2015 – Culinary Medicine; Feel Good Cuisine

Bloody Mary

While the origin of this popular brunch cocktail is debatable, the Bloody Mary’s staying power leaves no question. The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else can you want? Celery Salt - Rim 1 ea. Lemon Wedge 1 ea. Lime Wedge 2 oz. Premium Vodka 4 oz. [...]

Bloody Mary

Moscow Mule

In 1941, a Hollywood bar owner met with a liquor distributor on the Sunset Strip and mixed the first Moscow Mule as a marketing tool to sell more vodka—it worked. 2 oz. Vodka 1 oz. Lime Juice, Fresh Squeezed 4 oz. Ginger Beer Ice Cubes

Moscow Mule

Phillips Head Cocktail

5 oz. Combier Pample Mousse Sparkling Rose .5 oz. Orange Juice, Fresh Squeezed 1 oz. Prosecco Lime Wheel

Phillips Head Cocktail

Lemon Tart Sparkle & Vodka

1 oz. Luksusowa Vodka 1 oz. St. Germain .5 oz. Lemon Juice Pinch Lemon Zest 5 oz. San Pellegrino Sparkling Water 2 oz. Simple Syrup Lemon Wedge

Lemon Tart Sparkle & Vodka

Veronica Rose

1/2 oz. Aperol 1/2 oz. Rose Syrup 2 Dashes Blood Orange Bitters 6 oz. Sparkling Wine - Champagne For the Rose Syrup: Steep 1/4 cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add [...]

Veronica Rose

Pimm’s Cup

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six [...]

Pimm’s Cup

Cocktail Craft – Gone Mainstream

The Cocktail craft culture, trickling down from the elite to the everyday, has raised the bar on the flavor experience. Fresh juices, creative purées, boldly flavored syrups, funky flavored brand labels—this all is influencing the creation of great cocktail craft. As we’ve seen with our food menus, consumers respond to artisanal creations the capture premium [...]

Cocktail Craft – Gone Mainstream
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