I have a feeling this is going to be really good. Dried tomato infused Rhum Acricole. Should be ready for some ti punch by the weekend.
Thursday, August 13, 2009
Monday, July 13, 2009
Tails of the Cocktail....
So a funny thing happened in New Orleans....
Well, actually, many funny things happened in New Orleans at this years Tales of the Cocktail event.
While it was great to see so many friends and colleagues from around the country and beyond, I somehow left with a bit of a sour taste in my mouth. Perhaps it was the swigs from so many bottles of lukewarm tequila, pisco, or flasks of whiskey, mezcal, or pot stilled rum. More so, I feel there was so little need for this hyped up event in order to share what really mattered.
It's pretty hard to get a cocktail in that town, the lines are long, bar staff can be short, if not grumpy. The events are crowded and at the end of the day, most everyone is most interested in just getting drunk. It's not to say that many of the participants didn't bring their A game, I can't say I spit anything out, but the context just doesn't work for inventive, and dare I say, fussy drinks. Hence, I remember few, if any. Panels become overly branded, overly expensive, and in some cases, irrelevant. Events are overly exclusive, and poorly coordinated.
Truth be told, cold beer in the swimming pool, a simple shot of whiskey on the rocks, or some gin and vermouth over ice in a plastic cup made, for me, the perfect balm for the sticky temperature and derelict temperament.
What happens in New Orleans, stays in New Orleans.
I suppose Las Vegas' well known adage, is applicable in this instance. I dutifully left my camera in the hotel room, intent on just going along for the ride. What I witnessed, I can simply summarize as ranging from mild bravado, to downright narcissism, and debauchery making a crowd of talented service industry professionals into drunken caricatures of reckless Hollywood stars. All in good "fun" I assure you, but revealing as well.
The real inspiration I bring back with me had little to do with the circus that Tales really is, but rather the food I ate in that city. This year found me dining far less at the "finer" seats in the city, but more having some amazing, authentic, soulful and unpretentious meals, with some fine company, at a leisurely pace. Heaps of fried chicken and catfish, piles of greens cooked within inches of their lives, yards of boudin, mounds of alligator, fistfuls of shrimp or crab, smothered in sauces rich and satisfying, all served with simple cans of cold, domestic beer or just ice tea and coca cola.
I return with a real sense that this "cocktail thing" may just be a bit out of control. We've stopped being servants and craftsmen and become authors, artists, chefs, and technicians. Do we need degrees or crowns?
Some of the best things in life, as in gastronomy or mixology, require little hermeneutics or decoding. They just present themselves as they are, satisfy, and then resonate. The way a walk in the park might stick with you better than an art history exam.
For my part, I still appreciate immensely the hard work and rich creative resources of my colleagues. I maintain a deep respect for experimentation and innovation, love to be challenged, and whole heartedly give credit where credit is due.
That being said, I come back humbled, wishing only to throw some thick chunks chilled melon into a glass with a small sprig of fresh herb and a healthy dose of blanco tequila and a twist of lime, set it carefully on a cocktail napkin on a clean bar top, smile and be smiled at. Either that or a shot and a beer. It's your dime.
Well, actually, many funny things happened in New Orleans at this years Tales of the Cocktail event.
While it was great to see so many friends and colleagues from around the country and beyond, I somehow left with a bit of a sour taste in my mouth. Perhaps it was the swigs from so many bottles of lukewarm tequila, pisco, or flasks of whiskey, mezcal, or pot stilled rum. More so, I feel there was so little need for this hyped up event in order to share what really mattered.
It's pretty hard to get a cocktail in that town, the lines are long, bar staff can be short, if not grumpy. The events are crowded and at the end of the day, most everyone is most interested in just getting drunk. It's not to say that many of the participants didn't bring their A game, I can't say I spit anything out, but the context just doesn't work for inventive, and dare I say, fussy drinks. Hence, I remember few, if any. Panels become overly branded, overly expensive, and in some cases, irrelevant. Events are overly exclusive, and poorly coordinated.
Truth be told, cold beer in the swimming pool, a simple shot of whiskey on the rocks, or some gin and vermouth over ice in a plastic cup made, for me, the perfect balm for the sticky temperature and derelict temperament.
What happens in New Orleans, stays in New Orleans.
I suppose Las Vegas' well known adage, is applicable in this instance. I dutifully left my camera in the hotel room, intent on just going along for the ride. What I witnessed, I can simply summarize as ranging from mild bravado, to downright narcissism, and debauchery making a crowd of talented service industry professionals into drunken caricatures of reckless Hollywood stars. All in good "fun" I assure you, but revealing as well.
The real inspiration I bring back with me had little to do with the circus that Tales really is, but rather the food I ate in that city. This year found me dining far less at the "finer" seats in the city, but more having some amazing, authentic, soulful and unpretentious meals, with some fine company, at a leisurely pace. Heaps of fried chicken and catfish, piles of greens cooked within inches of their lives, yards of boudin, mounds of alligator, fistfuls of shrimp or crab, smothered in sauces rich and satisfying, all served with simple cans of cold, domestic beer or just ice tea and coca cola.
I return with a real sense that this "cocktail thing" may just be a bit out of control. We've stopped being servants and craftsmen and become authors, artists, chefs, and technicians. Do we need degrees or crowns?
Some of the best things in life, as in gastronomy or mixology, require little hermeneutics or decoding. They just present themselves as they are, satisfy, and then resonate. The way a walk in the park might stick with you better than an art history exam.
For my part, I still appreciate immensely the hard work and rich creative resources of my colleagues. I maintain a deep respect for experimentation and innovation, love to be challenged, and whole heartedly give credit where credit is due.
That being said, I come back humbled, wishing only to throw some thick chunks chilled melon into a glass with a small sprig of fresh herb and a healthy dose of blanco tequila and a twist of lime, set it carefully on a cocktail napkin on a clean bar top, smile and be smiled at. Either that or a shot and a beer. It's your dime.
Monday, June 22, 2009
Getting busy
Seems like it's been forever since I've managed to post to this blog.
We've been real busy down at the bar, new cocktails, new beers, new food etc...
So the news:
We are making some awesome Clover Club cocktails with housemade raspberry syrup. We've got some nice raspberries growing right out back. Melons are starting to taste pretty incredible now too, so I expect to be pouring out some nice agua frescas real soon.
We did some cool punches for this months Savoy Sunday, so those might be joining our summer line-up in the near future too.
Back in the kitchen, Ted and Jordan have been cranking out some killer pork belly "blt" sliders, some duck confit with miatake and peaches, and some amazing baby back ribs crusted with popcorn and chicharrones served with sweet potato salad. Hard to keep those in stock.
Also, the big news is, OUR KITCHEN IS OPEN UNTIL 1 AM, 7 nights a week.
That's it for now.
Cheers
We've been real busy down at the bar, new cocktails, new beers, new food etc...
So the news:
We are making some awesome Clover Club cocktails with housemade raspberry syrup. We've got some nice raspberries growing right out back. Melons are starting to taste pretty incredible now too, so I expect to be pouring out some nice agua frescas real soon.
We did some cool punches for this months Savoy Sunday, so those might be joining our summer line-up in the near future too.
Back in the kitchen, Ted and Jordan have been cranking out some killer pork belly "blt" sliders, some duck confit with miatake and peaches, and some amazing baby back ribs crusted with popcorn and chicharrones served with sweet potato salad. Hard to keep those in stock.
Also, the big news is, OUR KITCHEN IS OPEN UNTIL 1 AM, 7 nights a week.
That's it for now.
Cheers
Tuesday, May 19, 2009
Aftermath.....
So I am a wreck this week after a hectic SF cocktail week schedule of events, with an unreasonable amount of work and an unadvisable amount of drinking.
I'd like to thank Mr. Eben Freeman for coming out and mixing up some concoctions for the lucky few who were able to make it out to the Haight. Got to try some really great infusions and cocktails featuring rum from the kind folks at Ron Zacapa, and some Sagatiba cachaca jams as well.
It was great to have some out-of-town talent around to share the excitement surrounding a robust scene of local bars and restaurants who are truly doing world class work right here in SF.
I hope that this cocktail week can grow to bring even more of that around, as I feel it is a chance to showcase our work and share ideas and inspiration with a more national and international audience.
I'd also like to thank Erik Ellestad and all who joined us for a bustling Savoy Stomp on Sunday night. It's rewarding to see so many people taking chances on some interesting cocktails and celebrating the history of the craft. We appreciate the support (and the patience).
So now as I turn to Alka-Seltzer, Ibuprofen, and bed rest for a day or two, I am starting to ponder some summertime concoctions to try out.
This week, might see some smoked ginger margarita, rhubarb and pink peppercorn rickeys, cardamom-rose petal-cachaca-lemonade, who knows.... Got to finish laundry first.
Check out the twitter to find out.
Cheers.
Tuesday, May 12, 2009
Thursday, April 16, 2009
Things to come...
So I am finally getting around to working on some new cocktails for the menu, thought I'd share what I am working on. Sometimes it's nice to write it down and see how it feels.
Kind of inspired by our cache of Stranahan's wine cask finish, so I wanted to flesh out a Manhattan-type cocktail. Strawberries are looking pretty good right now, so I dropped a bunch in some Punt e Mes. I can tell you that the smell is incredible, I plan to puree the hell out of it and strain out the liquid, nice and thin. Looking for some elegance to this, not too chunky or rustic. I also wanted to play with some different sort of bitter, a little brighter and herbal, sort of springtime garden-esque. So I thought of parsley, and decided using a little oil to get some pretty green drops on top of the cocktail might be pretty and reference the tops of the strawberry. I blanched the parsley and pureed it with olive oil and a few drops of peppermint oil to give it a little more lift. Hopefully I'll get that all put together and post a picture later.
Another nice combination I've been playing with is fresh cucumber juice (english cukes, skin on) with Lillet blanc. I tell you, just the two elements are so delicious, I am hesitant to add much more, but I am thinking just a dash of black tea and maybe just the tiniest splash of cava to round it out. I picture pitchers of this bright green stuff.
I plan to have a few new numbers on the menu by early next week, but if you're in the neighborhood, come by and ask me. I might be able to shake something up for you.
Also, this Sunday, April 19th, is another SUNDAY SAVOY STOMP with our friend Erik Ellestad.
I'd also like to congratulate my friend Phil on getting his new tequila bar up and running in NYC. Check out some pics here.
When your in NYC, go visit and say hi for me.
Hope to see you soon.
Monday, April 6, 2009
A shout out to distillers....
Of course, we would be in a very different business with out them.
Last night (Sunday), a very quiet night on Haight street was pleasantly interrupted by about 20 hardworking/hard drinking members of the craft distilling community crowding around the bar for some food and drinks. Fun group, they polished off quite a few "whatever you feel like making" which was a bit of a gymnastic routine, but the real gem was a few small, unmarked bottles of some very interesting, one of a kind, never-to-be-released, experiments. Among the tastes being passed out was a candy cap mushroom infusion (like an earthy maple syrup, delicious), an aged sunchoke distillate, a blend of single village mezcals aged in french oak, a tasty cherry cordial.
I really appreciate the sort of individuals who throw this crazy stuff into a still, barrel, bottle just for the hell of it. Thanks to all, it's a pleasure having your stuff on the shelf.
Bless America, and please stop making absinthe.
Last night (Sunday), a very quiet night on Haight street was pleasantly interrupted by about 20 hardworking/hard drinking members of the craft distilling community crowding around the bar for some food and drinks. Fun group, they polished off quite a few "whatever you feel like making" which was a bit of a gymnastic routine, but the real gem was a few small, unmarked bottles of some very interesting, one of a kind, never-to-be-released, experiments. Among the tastes being passed out was a candy cap mushroom infusion (like an earthy maple syrup, delicious), an aged sunchoke distillate, a blend of single village mezcals aged in french oak, a tasty cherry cordial.
I really appreciate the sort of individuals who throw this crazy stuff into a still, barrel, bottle just for the hell of it. Thanks to all, it's a pleasure having your stuff on the shelf.
Bless America, and please stop making absinthe.
Subscribe to:
Posts (Atom)