Winter this year in Northern California has been unusually wet. This, of course, has been a good thing since the last few years have been dry and we can look forward to an abundant Spring. For now though, the rain and cold wind has a hibernating effect, which influences the food choices we make.
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Taking the helm of a popular hotel lounge in the middle of economic calamity was not exactly what I had penciled in on the calendar. Lucky for me however, the bar has withstood more than enough history since its 1931 introduction. I am hedging my bet that The Hedley Club can weather this storm as well. Last May, we introduced this cocktail, knowing it was going to be a love it or hate it affair. You have to like the flavor of absinthe, you have to like your drink dry, and you have to like your drink strong. The key to this drink, however, is that it is budget conscious and is the least expensive on the list. No quadruple distilled designer vodka here. Use what is on hand, and the more bite the better. The dash of absinthe we use is top notch and made locally at St. George Spirits, giving the drink its slight cloudy appearance.
for the Recession Proof
up or rocks
2 oz Vodka
dash absinthe
lemon twist
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, and garnish.
Winter this year in Northern California has been unusually wet. This, of course, has been a good thing since the last few years have been dry and we can look forward to an abundant Spring. For now though, the rain and cold wind has a hibernating effect, which influences the food choices we make.
Maybe it was my upbringing in Los Angeles, surrounded by the film industry, but I really haven’t had much of the starstruck excitement that follows celebrity day to day. I don’t have any autographs, …
One of the more popular dishes that we serve at La Pastaia Ristorante & Enoteca is Pollo alle Castagne, a great winter dish of chicken paillard, sweet roasted chestnuts, and a savory reduction of stock, …
While the East Coast may have their lobster and clam season, here in the Pacific Northwest, November brings us Dungeness crab, and it does so in abundance, at just the right time.
The French tart, isn’t just dessert… I have to admit, that Curtis made this as the final course for our Thanksgiving dinner, but in all fairness, I finished it during breakfast for the week to follow.
So, if the turkey, stuffing and gravy are the major label release with all the marketing and radio play…then here are the B sides, the experiments, the outtakes, the remixes.
We have named our fall cocktail (a spiced up play on the sidecar) after Austrian born actress (and scientist, apparently), Hedy Lamarr. How is this fitting? Well, the combination of rum based Austrian …
Thanksgiving was serious business growing up in my home. Champagne was popped at noon, the bird went into the oven around 1:30, and the final toast while sitting around the dinner table took place …
for the menu
+ Meyer lemon, sage and tarragon slow roasted turkey
+ butternut squash, apple wood smoked bacon, pecan, crunchy country bread stuffing
+ classic dark turkey gravy
+ cranberry relish
+ sweet potato puree with ginger and brown …
Occasionally, we just have to share a tool of the trade. Grace Manufacturing makes a laundry list of useful tools for both the kitchen and the wood shop under its Microplane brand. Well …
for the Chicken Stock
1 de-boned whole chicken
2 carrots, peeled
1/2 celery stock
1 medium onion, rough cut
2 bay leaves
1 parsley bunch
peppercorns, palm-full
cold water
In a large pot, add all of the ingredients and enough cold water to cover …
Taking the helm of a popular hotel lounge in the middle of economic calamity was not exactly what I had penciled in on the calendar. Lucky for me, however, the bar has withstood more than enough history since its 1931 introduction.
Maybe it was my upbringing in Los Angeles, surrounded by the film industry, but I really haven’t had much of the starstruck excitement that follows celebrity day to day. I don’t have any autographs, …
Winter this year in Northern California has been unusually wet. This, of course, has been a good thing since the last few years have been dry and we can look forward to an abundant Spring. For now though, the rain and cold wind has a hibernating effect, which influences the food choices we make.
Occasionally, we just have to share a tool of the trade. Grace Manufacturing makes a laundry list of useful tools for both the kitchen and the wood shop under its Microplane brand. Well …
