Thank you Evan Zimmerman, for some kick ass cocktails. You're welcome back anytime.
Tuesday, January 27, 2009
Friday, January 23, 2009
Stomp through the Savoy....
Sunday the 25th.
3pm.
Erik Ellestad and myself.
Hundreds of cocktails to choose from.
Some of them are good.
Thursday, January 15, 2009
Last Sunday....
Crispy fried tripe and young artichoke, roasted garlic meyer lemon aioli
Roasted sweetbreads, cippolini, tart apple glaze
Blood sausage crepinette, salsa verde, pimenton potato
Pig brain croquette, caper brown butter, radish, cornichon
ankimo, sea urchin, vegetable escabeche, shisoThursday, January 8, 2009
It takes balls, guts, and a little brains....
Coming up this Sunday 1/11/2009 at 3pm....
Another fabulous Sutton Sunday Supper:
Tempura Pig Brains
Crispy Fried Tripe with Artichoke
Beef Heart Tataki
Tart Apple Glazed Sweetbreads
Monkfish Liver with Sea Urchin
Cod Testicle Crudo
Boudin Noir in Crepinette
paired with 2006 Rattlesnake Rose, 2003 Pinot Noir Russian River Valley, 2004 Syrah Ramondo Vineyard, La Solera dessert wine.
This is gonna be a blast!
Friday, December 26, 2008
NYE at Alembic
Oysters 3 ways
-fried with meyer lemon aioli
-broiled with bernaise
-raw with green apple gelee
Tuna pops with ponzu and wasabi tobiko
Dungeness crab salad with winter citrus
Foie gras torchon, quice, pan de mie
Poussin, lobster, butternut squash, black trumpet mushroom
New York steak, roasted bone marrow, garlic confit, brussel sprout
more items tbd, tba, fyi
Tuesday, December 23, 2008
Loud Fast Rules...
So I have been doing some serious thinking about punk rock lately...
The thing is, I sort of grew up with it, still listen to it, and try to maintain something of that ethos in this bar/restaurant enterprise. Putting a finger on how, or even why, that does or should manifest itself in our work is a bit tricky. I might be setting some little traps for myself, but what the hell, wouldn't be the first time.
I started in this industry in high school, about 20 years ago, washing dishes for a little cash. I would spend my little fortune every two weeks on guitar strings, 45's, copies of Maximum Rock and Roll (still alive and kicking http://www.maximumrocknroll.com ) and the occasional pack of Pall Mall's. I am pretty sure a great many careers started in much the same manner.
I still get a charge listening to those records, looking at the posters, remembering the shows, and the sense of community that came with it.
Really, it's not all that different being so involved in the restaurant or bar scene. There are venues, a written discourse, fans and fanatics. There are iconoclasts and icons, boy bands and garage bands etc...
So what does 'punk' mean to a restaurant? Where is the analog?
Punk isn't always pretty (ask anyone who ever stood near the stage at a Jesus Lizard show), but it is a spectacle, an experience. I can say the first time I ate a slimy, live sea urchin, right out of its spiny shell, with just a little olive oil and lemon was nearly as much a revelation as the first time I put a Ramones cassette on in my bedroom.
Punk has an urgency, like something to say or do that can't wait. One, two, three, four.
Punk has an attitude, it's a bit snotty, not afraid to throw up the middle finger. Of course, I would not advocate flipping "the bird" to a patron. I do advocate being a bit provocative, of doing it "your way", and being flexible if not completely indifferent to rules and conventions.
Finally, DO IT YOURSELF...
If you can't find something, or buy something, make it. Enough said.
I'd like to find more of that spirit.
The thing is, I sort of grew up with it, still listen to it, and try to maintain something of that ethos in this bar/restaurant enterprise. Putting a finger on how, or even why, that does or should manifest itself in our work is a bit tricky. I might be setting some little traps for myself, but what the hell, wouldn't be the first time.
I started in this industry in high school, about 20 years ago, washing dishes for a little cash. I would spend my little fortune every two weeks on guitar strings, 45's, copies of Maximum Rock and Roll (still alive and kicking http://www.maximumrocknroll.com ) and the occasional pack of Pall Mall's. I am pretty sure a great many careers started in much the same manner.
I still get a charge listening to those records, looking at the posters, remembering the shows, and the sense of community that came with it.
Really, it's not all that different being so involved in the restaurant or bar scene. There are venues, a written discourse, fans and fanatics. There are iconoclasts and icons, boy bands and garage bands etc...
So what does 'punk' mean to a restaurant? Where is the analog?
Punk isn't always pretty (ask anyone who ever stood near the stage at a Jesus Lizard show), but it is a spectacle, an experience. I can say the first time I ate a slimy, live sea urchin, right out of its spiny shell, with just a little olive oil and lemon was nearly as much a revelation as the first time I put a Ramones cassette on in my bedroom.
Punk has an urgency, like something to say or do that can't wait. One, two, three, four.
Punk has an attitude, it's a bit snotty, not afraid to throw up the middle finger. Of course, I would not advocate flipping "the bird" to a patron. I do advocate being a bit provocative, of doing it "your way", and being flexible if not completely indifferent to rules and conventions.
Finally, DO IT YOURSELF...
If you can't find something, or buy something, make it. Enough said.
I'd like to find more of that spirit.
Anybody got thoughts?
Thursday, December 18, 2008
And you don't stop.....
December charges on, leaving far to little time to rest, recover or report here in the Alembic trench.
To recap...
Last Sunday was the re-launch of our Savoy cocktail night. Mr. Erik Ellestad was on hand, shaking and stirring with myself and the rest of the staff. A good time was had by all, big thanks to everyone who came by, to Erik for throwing down with us, to Jennifer at Small Hands for making some great syrups, and to our staff for being game. It is indeed challenging to throw out a 900 cocktail list for the night, but it does throw a little variety into the grind.
So much fun, in fact, that we are currently trying to plan it out as a monthly affair. I'll keep y'all posted on the dates when Erik and I work it out.
Last night, I had the pleasure of pairing some cocktails for the Three on Five event at The Fifth Floor restaurant. Emily Wines brought some muscle to the table, Craig from City Beer store brought some surprising flavors and finesse, and I brought some... ummm....booze. There was a bit of conversation about pairing philosophy, flavors and textures, and being a competition, some voting.
In the end, Emily held on to her well deserved title for overall best pairings. Though I did win the best pairing for 2 of 5 dishes, as did Craig. Great chance to try some new stuff. I will post the menu when I get a little more time.
This afternoon the chefs and I sat down to work out a very special NEW YEARS EVE at Alembic.
The menu is being finalized, but think "dressed up" small plates. Foie gras, lobster, oysters, caviar, and of course bubbles and cocktail pairings to start of the night right.
It's gonna be a black tie affair for us (you, however, come as you are.)
We will be accepting reservations for the first seating of the evening (5 to 6pm) though there are not that many seats, so grab 'em now. E-mail me with any questions or requests.
After that, it's on a first come basis.
Thats it for now, I gotta get back to work before the staff realizes I am not out back having a smoke.
To recap...
Last Sunday was the re-launch of our Savoy cocktail night. Mr. Erik Ellestad was on hand, shaking and stirring with myself and the rest of the staff. A good time was had by all, big thanks to everyone who came by, to Erik for throwing down with us, to Jennifer at Small Hands for making some great syrups, and to our staff for being game. It is indeed challenging to throw out a 900 cocktail list for the night, but it does throw a little variety into the grind.
So much fun, in fact, that we are currently trying to plan it out as a monthly affair. I'll keep y'all posted on the dates when Erik and I work it out.
Last night, I had the pleasure of pairing some cocktails for the Three on Five event at The Fifth Floor restaurant. Emily Wines brought some muscle to the table, Craig from City Beer store brought some surprising flavors and finesse, and I brought some... ummm....booze. There was a bit of conversation about pairing philosophy, flavors and textures, and being a competition, some voting.
In the end, Emily held on to her well deserved title for overall best pairings. Though I did win the best pairing for 2 of 5 dishes, as did Craig. Great chance to try some new stuff. I will post the menu when I get a little more time.
This afternoon the chefs and I sat down to work out a very special NEW YEARS EVE at Alembic.
The menu is being finalized, but think "dressed up" small plates. Foie gras, lobster, oysters, caviar, and of course bubbles and cocktail pairings to start of the night right.
It's gonna be a black tie affair for us (you, however, come as you are.)
We will be accepting reservations for the first seating of the evening (5 to 6pm) though there are not that many seats, so grab 'em now. E-mail me with any questions or requests.
After that, it's on a first come basis.
Thats it for now, I gotta get back to work before the staff realizes I am not out back having a smoke.
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