I just get a little excited everytime I see this. It's great when you can take something from the ground to the table in a matter of hours, and inspiration is as simple as a walk in the backyard.
Tuesday, August 18, 2009
Monday, August 17, 2009
Nearly finished product...
So the tomato infusion turned out pretty good, not entirely happy but pleasantly surprised.
I had a few bottles of Sagatiba Pura hanging around, so I tossed in some sun dried tomato. Within an hour, the color and aromas were already starting to assert themselves, which should have been a warning, but I let it roll for 2 days to really fortify itself. Looking back, I should have been periodically tasting it and maybe pulled it a little earlier. Nevertheless, it has a deep, rich tomato flavor, even a touch of saltiness that I don't find entirely unpleasant.
The resulting cocktail: A simple mix of the infused cachaca, little shot of cane syrup and a thick chunk of lime.
The verdict: Not a failure by any means but I was looking for something a little lighter, maybe a bit drier and more refreshing. What I got is a deep, sweet and savory concoction. Enjoyable, but I would probably sip one slowly, maybe not take another.
Next step: I may just cut it with some straight cachaca and back off on the sugar, but really I think the next batch will just infuse a little less time, I also want to try oven drying some heirloom tomato and attempt the same process. Or just serve it with in a little glass of ale, which was quite delicious as well.
I can think of a lot of ways to take this one. Come by and try some.
Thursday, August 13, 2009
I can't wait...
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.
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
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