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Dec 15, 2017

HALIBUT WITH ANCHOVY-THYME BEURRE BLANC, ASPARAGUS AND POTATO MOUSSELINE Serves 2 2 6-oz. East or West Coast halibut filets Kosher salt and freshly ground black pepper 1 medium-sized shallot, sliced 1 clove garlic, sliced 3–4 salt-packed anchovy filets 1 bunch fresh thyme 1  1/2cups white wine 1/4 cup heavy cream 1/2 pound butter, cut into cubes […]

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Dec 15, 2017

THE BUM BOAT Serves 1 1 ounce Bulleit Rye 1 ounce Bacardi 8 Años 1 ounce fresh pineapple juice 1/2 ounce orgeat syrup 1/2 ounce Monin Apricot Syrup 1/4 ounce fresh lemon juice 1 dash Bittermens ‘Elemakule Tiki Bitters 1 dash Angostura bitters Pineapple slice Maraschino cherry PREPARATION: Add all ingredients except pineapple and cherry […]

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Dec 14, 2017

When Vincenzo Betulia unpacked his lunch in elementary school, nobody wanted to share. There was caponata—think Sicilian ratatouille—and maybe cold cod poached gently in good olive oil. No sir, the kids of Milwaukee kept their PB&Js, and Betulia plowed through the food his Sicilian nonna had made for him. His parents, both immigrants, were foundry workers, so his grandmother was the cook in […]

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Jul 2, 2017

Mixologist Joe Nicol of The Ice Plant, St. Augustine explains how to make a Mayhaw Paloma, using fresh-pressed grapefruit juice and mayhaw shrub from Congaree and Penn. Find the full recipe online here. Video by Jessie Preza

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