A joke goes around periodically in an email called something like “Household tips.” One of the bullet points in its list of ways you can make your life easier, faster, smoother reads: “Store leftover wine in ice cube trays so you can chill your wine without diluting it.” The parenthetical response is always: “(Leftover wine?)” To many people, the phrase is a contradiction in terms if ever there was one.
Yet for the true wine aficionado, the very essence of loving wine means you may want to savor a sip or a glass of some fine wine but not want to drink the whole bottle. Maybe you don’t have any friends over at that time – or maybe you just don’t want to share this particular bottle, although most winemakers say any wine tastes better when shared with friends. Hey, it’s your decision. And with Coravin’s Wine Preservation Opener, you can freely taste even the finest wines without pulling the cork – and know that your treasure will still be good days, weeks, months, even years from now just as if you’d never opened it.
The company’s been perfecting this system for corked wines for a long time. And recently they’ve introduced a unique specialized cap mechanism for tapping screwtop wines for just a taste or a glass. You use Coravin’s specially designed tappable screw top with the system to preserve the freshness of the wine for up to three months. The system includes small canisters of their special gas that replaces the space in the bottle created by your sample so that oxygen – which ages wine rapidly and then deteriorates it – never gets inside the bottle.
Lots of wine experts swear by this device. It looks a bit intimidating to use, but the company website has a nice video showing you step-by-step how to use the Coravin system. They also have a helpful list of FAQs. Now you can feel confident that you can purchase bottles of really nice wine and know you can keep them much longer after tasting than you’ve ever been able to. Brilliant invention for wine lovers everywhere. Get it online at Amazon or in stores like Bed, Bath and Beyond, Best Buy, Williams Sonoma and others. Prices start at $199 and go up as you add supplies and accessories.
We all want to help the hungry, especially during the holidays. But many of us don’t know an easy way to do it that won’t cut into our already-jammed schedules full of work and chores and holiday to-dos. But this season, your local Mariano’s is taking the pain out of donating.
Mariano’s is leading a community effort to donate One Million Pounds of food to the Northern Illinois Food Bank and the Greater Chicago Food Depository this December.
That One Million Pounds is equal to about 500 pallets of food – enough to fill over 25 trailer trucks. YOU can make it happen this December in one of two ways – while you’re shopping for your own household:
Donate non-perishable, non-expired food items at any Mariano’s location. Designated bins will be set up at each store for your contributions. Please, no cleaning supplies or health and beauty items.
Or, even easier, just purchase food donation bags for $1, $5 or $10 at the checkout at all Mariano’s locations
Mariano’s will also be partnering with vendors and with local schools and business to increase donations.
“During this season of giving, we are grateful for Mariano.’s steadfast support in the fight against hunger,” said Kate Maehr, executive director and CEO of the Greater Chicago Food Depository. “Through the One Million Pounds program, Mariano’s is making it easy for shoppers and vendors to support the Greater Chicago Food Depository and the Northern Illinois Food Bank in our daily work to provide nutritious food, and hope, for our neighbors in need.`
Donate any of the following items: canned proteins (tuna, chicken), peanut butter, canned beans, oatmeal, soup, canned tomatoes/pasta sauce, pasta, rice (brown preferred), dried beans/lentils and mac & cheese. Keep in mind items must be non-perishable and, if at all possible, low-sodium.
“Together with Greater Chicago Food Depository, we serve more than 1.4 million men, women and children each year,” said Julie Yurko, president and CEO of Northern Illinois Food Bank. “Without partners like Mariano’s and the One Million Pounds program, we simply would not be able to do that and we are so grateful – especially during the holiday season.”
Additional details on the One Million Pounds initiative can be found on Mariano’s Facebook, Twitter and website at www.marianos.com. Hashtag: #MarianosMillionPounds and #MyMarianos.
Mariano’s, owned by Roundy’s Supermarkets, Inc., is a wholly owned subsidiary of The Kroger Co. (NYSE:KR).
We’re on the brink of the holiday season with Thanksgiving only 2 weeks away. The holidays rank high among the many good reasons to break out the fine spirits. And so, of course, now is a grand time to stock up on your preferred whisk(e)y – Scotch, bourbon, et al. – to enjoy in front of the fire or the candles or the television, or whatever strikes your mood that day.
Some of our favorites include Japanese Hibiki Harmony, beautifully blended, light and layered with flavors from Beam Suntory ($80), Tullamore D.E.W., a delightful and smooth Irish whisky ($44), and Glenfiddich’s array of excellent Scotch whiskies which include, among many others, the Experimental Series with Project XX (twenty), India Pale Ale Cask, finished in ale barrels and great paired with ale – talk about a classy boilermaker! ($70), and its most recent star known as Glenfiddich Winter Storm, 21-year-old Scotch finished in ice wine casks – the heightened candied sweets and oak flavors of Glenfiddich complemented by mouth-watering tropical fruit notes and underlying wine notes ($240).
And see below an opportunity next week to pair some well-known Kentucky whiskey brands with some delicious meats. And then check out a few other fun holiday events coming up.
Texas de Brazil Churrascaria gets into the spirit with delicious Kentucky Bourbon Dinners offered at their Chicago place at 210 E. Illinois, on Wednesday, November 15 – and at their Schaumburg location on Tuesday, November 14. The special four-bourbon, three-course dining events pair Jim Beam and other whiskey brands with the restaurant’s unique menu, begin at 6:30pm Cost $95 per person, inclusive.
Guests at the Kentucky Bourbon Dinners will be welcomed with a Maker’s Mark Mango Mint Julep before being invited to experience the salad area which includes over 50 freshly-prepared salads, soups and side dishes to be paired with the Basil Hayden served neat. The main course includes rodizio-style service of freshly-grilled cuts of meats carved tableside from skewers by costumed gauchos and paired with Knob Creek served neat. And for a truly sweet conclusion to the evening, the Jim Beam Vanilla will be paired with a slice of pecan pie a la mode. Tickets available here.
Saturday, November 18, 9 to 11am, bring the kids for Breakfast with Santa at both Texas de Brazil locations. The events benefit Ronald McDonald House Charities of Chicagoland and Northwest Indiana (RMHC®-CNI). In Chicago, the fundraiser coincides with the annual BMO Harris Bank Magnificent Mile Lights Festival in its location just steps from the famed boulevard. On the same morning, suburban supporters can dine at the Texas de Brazil at Woodfield Mall in Schaumburg. Special Santa breakfast menu, children’s entertainment and gifts, and a surprise visit from Santa. Tickets $35 for adults, $20 for children 3-12 years of age, and $3 for those under 3. All children must be accompanied by an adult. Tickets for either location: www.RonaldHouseChicago.org/breakfastwithsanta.
TrEat Me Fest, offers new ways to eat and pamper yourself. Sunday, December 3 (two sessions 11 to 1pm or 1 to 3pm) produced by Social Power Hour is back for a one-day festival at Concord Fifty+Five. Prepare to relax and treat yourself with samples from companies that offer treats, eats, drinks and pampering services. The current vendors included for the ultimate TrEat Yourself are as follows: (more to be announced closer to the event date): Knife & Tine,Bai Drinks, Spiritual Center, Getaround, Your Father’s Toffee, barkTHINS, Essa Dora. $25 ticket gets you samples and two cocktails. Purchase tickets at Eventbrite.
Dovetail Brewery’s Second Annual Holiday Market, Saturday, December 16, 12 to 7pm. Check out craft artisans selling a variety of goods in Dovetail’s upstairs barrelhouse loft (1800 W. Belle Plaine at N. Ravenswood; 773-683-1414). Artisanal goods range from wood and leather to brown soap to original artwork. Shop until you drop, and then take a seat downstairs in the taproom and recharge with any of Dovetail’s highly praised beers including their Holiday Bock. The Holiday Bock is stronger than your typical lager, with a robust malt character, a darker hue and a slight candied-fruit sweetness. Enjoy snacks from the bar and from favorite Chicago food truck Bruges Brothers. In addition, Sausage König will be selling sausage baskets and currywurst.
Folio Fine Wine Partners, a group organized by Michael Mondavi Family Estates, represents an extensive collection of excellent wines from around the world. They brought some of their clients to Chicago recently to showcase a truly beautiful collection of vintages and blends. Plus they conducted a Master Class on one of their Spanish winemakers, Alejandro Fernández. See **notes below.
After learning about the many faces of Tempranillo during the Master Class, the Folio Fine Wine reps sampled selections from among a number of their clients (see their full portfolio here). A few wineries from their international portfolio clients are listed below:
Palacios Remondo – superior wines from the Rioja Baja region of Italy in vineyards (550-650 meters above sea level) at the base of the Yergo Mountain (1100 m).
Vall Llach – Beautiful blends from Appellation DOQ Priorat.
Grupo Pesquera – the utterly lovely Tempranillo wines in Crianza, Reserva and Millenium from Alejandro Fernández. His wines are wonderful when released but can also age for many years.
**Alejandro Fernández makes wine in central Spain using only the Tempranillo grape. And oh, what wines he makes! He’s from the old school – born in 1932 in the village of Pesquera de Duero, one of the places he still makes wine. He has been trusting his instincts since he learned the trade by working and watching. His instinct told him to keep replanting Tempranillo grapes near the banks and highlands of the Duero River in the early 1970s when everyone else was ripping out their vines to plant beetroot and cereal crops. And he’s never looked back.
In 1982 he and his fellow winemaking pioneers co-founded the D.O. Ribera del Duero, and Alejandro moved into his modern winemaking facility that spring. He now cultivates his Tempranillo grapes across the four estates he owns. He and his four daughters produce in those bodegas many versions of naturally concentrated, elegant wines that are expressive in their crianza state and continue to mature and develop greatly with aging in the bottle.
Alejandro’s natural winemaking style includes some important techniques, including, among others:
Grapes receive a single pressing only with a pneumatic press (he sells secondary and tertiary pressed juice to distilleries).
Fermentation is done with indigenous yeasts; malolactic fermentation occurs in barrel.
To best preserve each wine’s aroma and flavor, none are subjected to cold stabilization, clarification or filtration, resulting in a bit of natural sediment in all bottles.
If you’ve ever wondered how to choose a good wine from South America, this holiday season would be a great time to try one or more. And there’s a new group here to help. The 14th Annual Wines of Chile Awards (AWOCA), a program that underscores the excellence of Chile’s world class quality, was held recently in Washington, D.C. in honor of the U.S. being one of Chile’s most important markets.
The Chilean wine industry has undergone a revolution in quality and innovation as more producers than ever are now involved. The unique geographic conditions in Chile provide ideal terroir and microclimates for making wines of many types. Meanwhile, governmental agencies like ProChile and Fundación Imagen are helping the wine industry flourish in Chile. Consider these AWOCA winners as you look for the best wines from Chile:
The winners of the 14th Annual Wines of Chile Awards are:
Best Sparkling: Viña Undurraga, Undurraga Rosé Royal N/V
Best Sauvignon Blanc: Viña Haras de Pirque, Albaclara Sauvignon Blanc 2017
Best Other White: Viña Casas del Bosque, Gran Reserva Late Harvest Riesling 2015
Best Chardonnay: Luis Felipe Edwards, Marea Valle de Leyda Chardonnay 2016
Best Pinot Noir: San Pedro, 1865 Selected Vineyard Pinot Noir 2016
Best Syrah; Best in Show: Viña Casas Del Bosque, Gran Reserva Syrah 2015
Best Carignan/Secano: Luis Felipe Edwards, LFE100 CIEN Carignan 2012
Best Carménère $25 and over: San José de Apalta, Carménère Blue Label 2015
Best Other Red: Viña Valdivieso, Single Vineyard Cabernet Franc 2013
Best Red Blend: Viña Cousiño Macul, Lota 2011
Best Cabernet Sauvignon under $20: Viña Requingua, Puerto Viejo Reserve Cabernet Sauvignon 2016
Best Cabernet Sauvignon $20-$50: Viña Maipo, Protegido Cabernet Sauvignon 2014
Best Cabernet Sauvignon over $50; Best in Show: SANTA EMA, Catalina 2014
Wines of Chile is an organization committed to promoting the quality and image of Chilean wine throughout the world. It has offices in Santiago, London and New York, as well as representatives in Canada, Ireland and Denmark. Wines of Chile also works closely with ProChile to develop and offer promotional and educational programs in Asia, Latin America and Europe. Wines of Chile’s 86 member wineries belong to Vinos de Chile and represent 88 percent of Chile’s bottled wine exports. More information is available at www.winesofchile.org.
Invited recently to experience Carnivale, we walked into the large venue at 702 W. Fulton St. in Chicago’s trendy and bustling West Loop. Immediately colorful lights inspired our vision and energetic Latin-fusion music warmed up our party parts. We got the definite feeling we were going to have a good time – and the goal of their staff members seems to be just that: do everything they can to make sure a good time is what you have.
What’s a party without music and live entertainment? At Carnivale scantily clad acrobatic artists perform at strategic locations around the dining area, including a long-blonde-haired mermaid waving her tail while suspended in a net above the tables and painted hard-body entertainers executing feats of skill or gyrating to the music.
The food and wine and cocktails are carefully curated. Our knowledgeable server, Jorge, who is also the restaurant’s sommelier, offered expert guidance in choosing dishes from the dinner menu and beverages that perfectly complemented them.
A new addition to Carnivale’s offerings is its extensive raw bar. Jorge recommended the raw-bar-for-two ($50) – a delightful collection of seafood goodies including poached shrimp, crab claw and half-lobster tail – cooked just right and served with several interesting sauce options in addition to fresh lemon. This dish – possibly one of the best values on the menu – was served dramatically in what looked like a professional toolbox that you open from the middle, the long way, to stepped sides. Nestled in the ice on the bottom were three dishes of Carnivale’s delicious and unique ceviches – generous for two to split. Hard to decide which we liked the best: shrimp, blue crab, or mixto (shrimp, calamari, octopus and a delicious combination of slightly exotic touches like preserved lemon, sweet potato, cilantro and more).
After such a generous starter, it made sense to split Jorge’s next recommendations: the dry-aged prime ribeye ($49) and Hook’s cheddar potato gratin. Meat was nicely grilled and flavorful, though somewhat chewy, with a succulent wine reduction on the side. The potato gratin made a nice pairing. Good thing to split those, because the dessert Jorge suggested was irresistable – the Chocolate Dome ($9), made with white and dark chocolate mousse, strawberry sorbet and fresh strawberries. It was so visually appealing and so incredibly mouth-watering, most of it was gone before the photo got taken.
Since you can’t eat everything on the menu, when you visit Carnivale be sure to look around at other tables. See if you can spot a cotton candy dessert (complete with housemade caramel corn) or even one of their signature cotton candy cocktails. It’s just one more way to liven the party up. And don’t forget their Latin-inspired fusion brunch on weekends. And by the way, they have lots of space for private events – a great place for companies to put on a party or for you to put one on for friends and loved ones.
Whether you’re in the mood to party, or you want to get into the mood, Carnivale clearly stands ready to turn on party mode at all hours every day of the week. Contact them here for reservations or to find out more.
You walked into Revel Fulton Market and the aromas were overwhelmingly delicious. The lighting: subtle and kinda sexy. The chefs: infectiously enthusiastic. The wine and drinks flowed freely. And the big stars of the night were the chef-love-inspired dishes.
Ironic as it may be to have a food-oriented fundraiser for underserved children, it makes perfect sense in a way. Allproceeds from the event support the educational efforts of Common Threads to teach kids better nutrition. Attendees paid either VIP or general admission ticket prices to enjoy samples of food from some of Chicago’s finest – even Michelin starred – restaurants.
How lucky can a donor goer get? Glazed duck breast from Acadia. Succulent, crispy-kale-topped Farro Risotto with the best-tasting and least fatty pork belly ever from The Florentine. From Troquet River North, astonishingly flavorful roasted tiny carrots – not those wooden-tasting “baby” carrots from the grocery store – sprinkled with crunchy hazelnut-and-herb granola and nestled in a little pouf of Greek yogurt. A delightful spicy pork wonton with crispy toppings from Travelle. And some kick-a** barbecued deviled eggs from III Forks. Num! And the goodies went on and on. Visit here for a complete list of participating restaurants – and 32 good reasons for you to come to the next one!
Congratulations to Common Threads for bringing together so many fine Chicago restaurants to support their wonderful cause – helping kids and families learn to eat more healthfully.
Japan loves that so many people in the U.S. have become fans of their cuisine. Representatives from Japan and several U.S. Japanese experts agreed to participate in a panel discussion about Japanese cuisine and saké, held at the Japan Information Center this week. Steve Dolinsky of ABC 7 hosted the discussion as part of kickoff week for Chicago Gourmet.
In addition to the panel, several companies presented various iterations of their trademark sakés for tasting. Unlike traditional wines, saké – known as rice wine – is brewed like beer. Aromas, just as with grape-based wines, range from floral to fruity and everywhere in between. Flavors depend on the precise combination of rice, water, koji and yeast, and vary according to profile, some even made of only rice and water. Varieties also change according to how much of the rice hull is polished away before fermenting.
Panelists agreed that the sophistication of saké has grown in tandem with the curiosity of U.S. consumers. The drink has come a very long way since 30 years ago when, if you ordered saké with your dinner, in most Asian restaurants you’d get a stoneware cruet of something – room temp or heated – that was barely drinkable. Now saké breweries produce dozens of subtly different saké wines.
Panelists talked about Japanese cuisine, too, tossing around terms like dashi – a broth made of steeped bonito fish flakes and kombu – a staple of Japanese cooking. They passed around pieces of kombu (dried kelp) so that attendees could feel and smell it. Everyone agreed Asian cooking is healthy, and raising consumption is simply a matter of continuing to educate consumers about saké and Japanese cooking.
Saké comes in multiple categories (list below), and premium sakés should always be served chilled to preserve their aromas:
Diaginjo and Ginjo – pair well with light foods and hors d’oeuvres.
Honjozo and Junmai – pair with a wide variety of foods, from sashimi to beef.
Bold types of saké – pair with heavier, gamier foods like cheese and beef. Bold types may include some Kimoto, Yamahai, Nama (unpasteurized) Genshu and Koshu (aged saké).
NIgori (cloudy) saké and sparkling saké
Saké is made in hundreds of different breweries. Then like traditional wines, an importer/distributor team must agree to represent the products in the U.S. Importers include some prestigious wine importing firms like Kobrand Wine & Spirits, Terlato Wines International, and many more. Two importers present were Vine Connections – their rep Jonathan Edwards says those Bushido cans of saké (photo at top) will be in Binny’s by next week – and Tenzing Wine and Spirits, the only table present that offered samples of an unpasteurized version. Saké Boys from Kyushu was pouring samples of their premium saké (photo). Tip: their website includes brief, helpful explanations about the brewing process.
For your next meal of Asian food, talk to an expert in saké so you can experiment with pairing. How about saké and steak, Chicago?
Kobrand Wine & Spirits, is a family-owned importing and marketing firm that’s been known since 1944 for its distinguished portfolio of hand-selected brands from virtually every major wine and spirits region of the world. Kobrand focuses on one thing – quality – in its collection of gems from New World and Old. In a recent showcase that began with our city and is traveling around the U.S., they brought an array of stunning, mostly luxury, wines to Chicago, each lovingly presented by either the owner or the winemaker. The collection was impressive enough to rival any grouping from anywhere in the world. Read more from President and CEO Robert T. DeRoose about Kobrand’s passion for finding great wines.
Their recent Tour d’Italia took place at the 5-star Peninsula Hotel and featured wines from the major Italian wine-producing regions across the depth and breadth of Italy: Emilia-Romagna, Friuli-Venezia Giulia, Veneto, Piedmont in the North, the more central regions of Tuscany and Umbria and the islands of Sicily and Sardinia. Guests were able to interact with the people most closely connected to these exceptional terroir-driven wines.
Kobrand’s Italian winemakers or principals that are presenting their portfolios on this tour include the following:
Impossible to list all the superior-quality wines represented at this gathering. Any wine from one of these wineries is practically guarnateed to be a winner. Prices for all wines presented varied dramatically – from under $20 for a 2016 Pighin Sauvignon Friuli to well over $100 for the 2009 Masi Campolongo di Torbe Amarone Veneto. Below are a few that stood out and are worth considering for your cellar – or for the upcoming holidays, or just because you deserve them.
Feudo Maccari. Multiple wines from Noto, Sicily, all presented by the tall and handsome winemaker Giovanna Moretti, dressed impeccably in an elegant sport coat and tie. He particularly welcomed attendees to taste and compare two different vintage years of the same wine – same grapes, same vinification, etc. – as a dramatic demonstration of how beautifully his wines age in the bottle. Feudo Maccari owner Antonio Moretti took over the Tenuta Sette Ponti vineyards from his father and than later purchased Poggio al Lupo in Maremma and then Feudo Maccari in Sicily.
2013 Feudo Maccari SAIA, made of Nero d’Avola grapes from old bush vines – which produce almost 50% less than regular vines – this robust and luxurious Sicilian red comes from the founder of Tenuta Sette Ponti in Tuscany. Beautiful with roast meats and game. Good value at SRP ~$30.
2014 Feudo Maccari MAHARIS, made with 100% Syrah grapes at SRP ~$47. Both wines get 90+ points from multiple reviewers, this win has balsamic notes mixed with cocoa and coffee.
Giovanna also showed a delightfully rich white called Feudo Maccari GRILLO 2016 that would perfectly compliment a dish of pasta with salty fish or grilled fish. at SRP ~$16.
Tenute Silvio Nardi. Owner Emilia Nardi, attired in deep emerald green that perfectly complemented her light blonde hair, spoke with love and reverence about the winemaking process she began learning from age 12 by working with her father. She spoke of the sun rising on the grapes in the vineyard he bought in 1962. After her initiation into the business, she pursued an MBA and returned to become one of the few female leaders in Brunello. Her winery, Tenute Silvio Nardi, is among the oldest and most respected producers of legendary Brunello di Montalcino – the first bottle of which dates back to 1954. Two of her estates, Casale del Bosco and Manachiara Vineyards, are among the most coveted plots in Montalcino. Below are notes on three of her wines – all made with Sangiovese Grosso grapes – you should consider for special occasions or to treat yourself and a friend or two:
2012 Tenute Silvio Nardi Brunello di Montalcino DOCG. A traditional Brunello of depth and complexity, with impressive structure and remarkable potential for aging. Intense, complex aromas of red fruits and spics with toasty oak notes. Silky texture, great finesse and profound flavors with velvety tannins. Impressive now and perfect for aging. SRP ~$48.
2012 Tenute Silvio Nradi Manachiara Brunello di Montalcino DOCG. Clean, intense and complex aromas of rich, round ripe fruit with spice and floral notes. Deep flavors along with fresh acidity, solid structure and supple tannins. Long subtle finish. Enjoy it now, or cellar it for a few years. Either way, you’ll be delighted. SRP ~$75.
It was also a joy to watch Emilia as she decanted and aerated her fine wines without any fancy gadgets. She upended the bottle of one of her fine vintages and held it at an angle against the inside of the neck of a beautiful decanter. The wine splashed vigorously against the glass as it flowed from bottle to container, even splashing slightly outside the vessel. Upon completing the decant, she poured a bit in her glass, sniffed with her educated nose and nodded to indicate the device-free aeration had achieved the desired result. Try this at home if you like – but you may want to use a lesser wine until you perfect the process!
Known for its late-night drinks and menu that make it a popular haven for late-hour denizens of Division Avenue, the recently opened Bourbon on Division restaurant and bar offers a small collection of creative interpretations of Southern-influenced dishes for dinner from 5pm onward, a selection of hand-craft cocktails (many bourbon-based) and a respectable rotating list of bourbons available as either 1.5 or 2-ounce pours ranging in price from $7 to $27. The food menu varies, too, depending on what’s available.
The late-night menu features lots of stomach-filling items – cheese curds, “sloppy” fries with white cheddar Mornay sauce and pork belly, smoked wings (delicious), fried shrimp and fries, chicken barbecue in white sauce with pickles on a brioche bun $11. The burger comes loaded with Dijon, mayo, cheddar, red onion and house pickles. $8. Beef it up with an extra patty for another $4. The bar’s open until 4am and the kitchen until 2am.
And there are plenty of compelling reasons to come in earlier, namely for delicious dishes you can’t get on the late-night menu. Let’s start with dessert for the heck of it. Pecan pie is just what you think and served with bourbon whip cream. Fruit cobbler very tasty – baked in a tiny skillet with brown sugar streusel and an ovoid of caramel ice cream on top $6 – very tasty. The mint julep Creme Brûlée comes in a huge serving with the sugar crust you expect, except with a different kind of filling – like a mint julep pudding underneath for $7. The chef said he’s still experimenting with this one. The spicy chocolate meringue pie sounded fabulous – cinnamon meringue on a spicy chocolate custard nestled in the house-made crust and served with Berry Coulis. $8. We didn’t get to try this but want to, soon.
From the main menu we first tried the smoked chicken wings ($9). A generous serving of fried-but-not-breaded wings came with a sweet pepper jelly that made a wonderful sauce and with crispy black-eyed peas and garlic chips for a nice crunchy contrast. The carrot salad ($7) features a big heap of shaved smoked carrots mixed with arugula, pistachios and honey lemon vinaigrette, all generously sprinkled with pickled mustard seeds – the whole combo a serious high-nutrition/flavor winner.
The grilled salmon trout (pinker than regular brook trout) was cooked to tender, juicy perfection – the thing was served practically smoking hot and yes, literally, the juices were running from the fish onto the plate – and the roasted spaghetti squash that came with it was succulent and sweet, just browned enough from the roasting. We took a chance on this dish, because neither one of us had had a positive experience with spaghetti squash in the past, but this version was a definite 5-star, as was the entire dish. Absolutely worth the $18 price.
My companion had the chicken and dumplings ($16) which consisted of juicy beer-braised chicken, herbed dumplings frosted with a white cheddar Mornay sauce, pea puree and shaved vegetables. She was particularly pleased that the dish contained dark meat, her favorite. $16.
Cocktails are made with care and flare. A few to consider: Methuen’s Bargain ($14, gin based from Ireland), the Black Rob (Scotch based – we loved the hand-made spherical ice cube!), the Sippin’ on Gin and Cider ($12), and the Midnight Campfire (bourbon combined with DiSaronno and other goodies $13). Unique combinations of flavors worth trying. Big list of bourbons, not surprising given the restaurant name, and a nicely curated list of higher quality wines. Prices for wine by the glass range from $8 to $16, so you can choose from a good variety. The restaurant also offers brunch on Saturdays and Sundays from 11 to 5pm.
Our server, Gigi, is well on her way to becoming a full-fledged wine sommelier as well as a whisk(e)y sommelier. She gave us lots of good information and guidance on the menu and the drinks. We were there at 5pm on a Thursday, just as the place opened and were lucky to have her full attention. Eclectic music selections – from bluegrass to country rap and country hard rock – made a lively background. Don’t expect Beethoven here, but do expect good food and interesting drinks.