Tuesday, September 28, 2010
Seelbach Seelbach Hotel, 1917.
bourbon. angostura and peychauds bitters. cointreau. sparkling wine.
The Gilded Palace of Sin
thai bird chili tequila. blackberry. chocolate. mezcal.
The Looking Glass
currant vodka. lillet. maraschino. dry vermouth.
Ward 8 Locke-Ober, Boston, 1898.
rye. orange juice. lemon juice. grenadine.
Seventh Heaven Savoy Hotel, London 1920.
gin. maraschino. grapefruit.
aquavit. watermelon. sherry. cynar. vanilla. peach bitters.
La Bandera de Esmerelda
gin. pisco. cocchi americano. grapefruit bitters.
scotch. peach. drambuie. ver jus. old time aromatic bitters. salt.
Fog Cutter Trader Vic 1947
rum. gin. brandy. lemon. orange. orgeat. sherry.
cognac. plum. bianco vermouth. fernet branca.
Nevisian Rum Punch
rum. aperol. falernum. ginger. lime.
Way out West
rye. punt e mes. strega. cynar.
House Cocktails by: Marley Tomic-Beard & Craig Schoen
1905: Seelbach Hotel
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 3:55 PM
Friday, September 17, 2010
Chiogga Beet & Carrot Salad
coriander. chevre. mizuna.
dill. castlevetrano olive. arugula.
Parisian Gnocchi chanterelles. cauliflower. parmesan.
Bigeye Tuna Crudo*
melon. chile. sherry.
Warm Marinated Mussels
sausage. summer squash. peppers.
Loch Duart Salmon
celery root. swiss chard. speck.
heirloom tomato. shiso. egg yolk.
duck egg. oyster mushroom. pine nut.
Fried Oxtail Terrine
granny smith apple. cabbage. caraway.
rutabaga. mustard. smoke.
fennel. potato. pearl onion.
New York Strip *
polenta. lobster mushroom. langoustine.
Chefs Tasting Menu
Photos Copyright 2010, Chad Pryor
Thursday, September 16, 2010
If you haven't visited Served Raw www.servedraw.com lately, do. It's a great read.
Asked for some recent inspiration, "Raw Geniuses" Brian McCracken and Dana Tough were both featured recently, talking microwave baking and liquid nitro ice cream making:
"The genius = McCracken. The inspiration: 'I've been very excited about desserts lately, from cakes and custard to ice creams and sorbets. It's a great place to try new techniques and flavors. We've been making microwaved sponge cakes that have an incredible texture and a grilled buttermilk chantilly which develops an amazing flavor. Desserts are a playground for a chef to really experiment.'
The genius = Tough. The inspiration: 'Liquid nitrogen recently entered our kitchen, which allows us to freeze something instantly. We've been forming and freezing ice cream and coating it with tempered chocolate. The possibilities are endless — both savory and sweet.'"