gadaboutfood.com

Navigation Menu

“The Fall Guy” Cocktail Recipe by Chef & the Farmer

“The Fall Guy” Cocktail Recipe by Chef & the Farmer

Posted by on Oct 30, 2014 in Drink | 1 comment

December is definitely going to be sweet! The North Carolina Sweet Potato Commission is hosting a cocktail promotion, Sippin Sweets. Bartenders will create and promote a featured craft cocktail during the whole month of December 2014 using North Carolina sweet potatoes as one of the ingredients. Brian Roberts of Chef & the Farmer in Kinston, North Carolina has prepared “The Fall Guy” for Sippin Sweets. Below is the version of Brian’s recipe for you to enjoy at home. Cozy up with “The Fall Guy” and watch the leaves change. Cheers! “The Fall Guy” Ingredients 1.5 oz Zaya aged rum 0.5 oz Christian Bros brandy 1.5 oz sweet potato puree* .5 oz fresh squeezed orange juice 2 dashes black walnut bitters 1 bar spoon Tia Maria 1 tablespoon vanilla cordial cream** Directions Combine rum brandy sweet potato purée, oj, and bitters in shaker. Shake sharply and strain into coupe glass. Sink Tia Maria to the bottom of the glass, and float cream on top. Add 2 dashes of angostura bitters and swirl with tooth pick. *Sweet potato purée Roast 2 sweet potatoes and blend with 1/4 cup maple syrup, 1/8 cup turbinado sugar, zest of two oranges, 1 cup water, and 1 table spoon vanilla extract. In a sauce pan bring ingredients to boil then reduce to simmer. Let simmer 8 minutes. Let cool and strain through mesh strainer or chinois. **Vanilla cordial cream Combine 3-4 oz heavy cream, 2 dried vanilla bean pods, 1 oz frangelico, and 1 oz amaretto. Remove spring from hawthorn strainer and put in shaker. Dry shake ingredients with spring so that it acts like a whisk. Cream will thicken and become frothy. Spoon cream on top of...

Read More

Mandolin and John Anton Celebrate Campo de Encanto Pisco, The Next Great Spirit

Mandolin and John Anton Celebrate Campo de Encanto Pisco, The Next Great Spirit

Posted by on Oct 21, 2014 in Drink, Eat | 0 comments

Last year, John Anton, the Wine and Beverage Director at Mandolin, a Contemporary Southern restaurant in Raleigh, NC, won the Campo de Encanto Pisco Distiller’s Apprentice Competition with his Mandolin Winter Pisco Punch. His prize was a trip to Lima and Ica, Peru, where he, along with 8 fellow bartenders from around the country, spent a week learning the art of distilling Pisco from a Master Distiller, Carlos Romero. Anton thought this trip was a once in a lifetime opportunity. He was wrong. On September 2, 2014, he received a call from Campo de Encanto President and Duke University Alum, Walter Moore, asking if he was available for a return trip to Peru in a mere two weeks. Walter, a former sommelier, grew up on the Outer Banks and still has family in North Carolina. The prior year John and Walter had bonded over their passion for wine and spirits and their North Carolina connection. Walter, impressed with John’s work ethic, invited him back to help blend, taste, proof, and bottle 12,000 liters of pisco, which had been created from grapes that Anton had helped pick the previous year. Despite the short notice, John was on a plane to Lima on September 14th. Pisco is a premium pomace brandy, a white spirit made from wine grapes, which are fermented into wine and then distilled. In Peru, it is the drink of the nation, as synonymous with Peruvian culture as ceviche. It is one of very few alcohols which exudes a true sense of place. While most spirits are distilled multiple times to remove impurities and achieve uniformity of flavor, Pisco reflects the character of its grapes, giving it a sense of terroir and celebrating its complexity. It is an evolving, organic entity whose flavor, like wine, changes over time. Despite a minimal presence in the US, outside of San Francisco, many bartenders laud Pisco for its versatility and consider it “the next great spirit.” Mandolin is one of only a handful restaurants and bars in North Carolina that carries Campo de Encanto Pisco. Whereas John’s first trip was an introduction to Peru, a travel experience, and an opportunity to...

Read More

Sweet Potato and Spice Cocktail Recipe by e2 emeril’s eatery

Sweet Potato and Spice Cocktail Recipe by e2 emeril’s eatery

Posted by on Oct 20, 2014 in Drink | 1 comment

December is going to be a fun month! The North Carolina Sweet Potato Commission is hosting a cocktail promotion, “Sippin Sweets.” Bartenders will create and promote a featured craft cocktail during the whole month of December 2014 using North Carolina sweet potatoes as one of the ingredients.   Miki Nikolic of e2 emeril’s eatery in Charlotte, North Carolina plans to mix delicious Sweet Potato and Spice cocktails for “Sippin’ Sweets.” Below is the version of Miki’s recipe for you to enjoy at home. Cheers! Sweet Potato and Spice Cocktail Recipe Courtesy Miki Nikolic of e2 emeril’s eatery in Charlotte, North Carolina Courtesy Emeril Lagasse Ingredients 1 ½ ounces spiced whiskey (see note below) 1 ½ ounces sweet potato puree 1 ½ ounces maple syrup, preferably grade B+ 1 ounce fresh squeezed lemon juice ½ ounce egg white Ground cinnamon, for garnish Directions Combine all ingredients in a cocktail shaker over ice and shake until well-chilled. Transfer to an old-fashioned glass, sprinkle with cinnamon, and serve. Makes 1 cocktail. Note At e2, the bartender makes house-spiced whiskey by adding 1 piece of ginger root, 1 ounce whole cloves, 1 ounce star anise, 5 whole nutmegs and 5 cinnamon sticks to a bottle of quality whiskey and allowing it to infuse until pleasantly flavored, about 1 week. Whiskey should be strained of solids and then returned to the bottle. Photo by e2 emeril’s...

Read More

Sippin Sweets: NC Sweet Potato Commission Cocktail Promotion

Sippin Sweets: NC Sweet Potato Commission Cocktail Promotion

Posted by on Oct 8, 2014 in Drink | 0 comments

Well, December is going to be a fun month! The North Carolina Sweet Potato Commission is hosting a cocktail promotion, “Sippin Sweets.” Bartenders will create and promote a featured craft cocktail during the whole month of December 2014 using North Carolina sweet potatoes as one of the ingredients. For participating in “Sippin Sweets,” bartenders will receive a $100 Visa gift card and NC sweet potato “swag.” If you’re interested in participating, please sign up: http://t.co/314YVZgohT. Stay tuned for the finalized list of participants and make sure to try one (or all) of the featured cocktails. Plus, recipes will be posted on the NC Sweet Potato Commission’s website throughout the following year so you can create these delicious cocktails at...

Read More

Napoli: That’s Amore

Napoli: That’s Amore

Posted by on Sep 25, 2014 in Drink, Eat, Travel | 0 comments

Ah, Napoli. It’s here in this seaside Italian city where I learned the magic of first encounters. While waiting in line at L’Antica Pizzeria “da Michele,” my new CouchSurfing friend Saverio spun me around on the busy streets. Without a care in the world and grin on his face, he led my feet to the beat of Spanish music from a nearby Tabacchi shop. Our dancing was interrupted by a loud, “32!” The owner of “da Michele” called out our number in Italian and led us to our table located next to the wood burning pizza oven. The menu at “da Michele” is simple; the two pizza options include margherita and marinara. Of course, we ordered both. Anxiously awaiting our pizza pies, we watched as wood was added to the oven and perfectly cooked pizzas appeared. The pizzas were placed on large white ceramic plates and then delivered to our table. My first bite of Naples style pizza was incredible. The warm dough held the perfect bite- a mixture of marinara sauce, mozzarella cheese and fresh basil. Enjoying every sight and smell in “da Michele,” I devoured my first pizza pie in Napoli. The crispy crust left my fingers slightly dusted with char from the pizza oven. Saverio then drove us through the back alleyways of Napoli. Dodging vespas and pedestrians, we finally arrived seaside and popped open a bottle of wine. The semi-sweet, bubbly wine was created by Saverio’s Nonna at her vineyard located near Pompei. Sipping on wine from plastic cups in the streets of Napoli, we took in the breathtaking views of the surrounding islands. The sky changed from pink to dark blue as the sun set in the distance. Walking back to his car, Saverio started singing and asked if we had ever heard the song, “That’s Amore.” With an extra skip in my step from the pizza and bubbly wine, I sang the lyrics to Dean Martin’s quintessential Italian love song. “When the moon hits your eyes like a big pizza pie, that’s Amore!” Although it was a short visit, Napoli taught me to savor every moment- especially first...

Read More

Crude Bitters and Sodas Launches Kickstarter

Crude Bitters and Sodas Launches Kickstarter

Posted by on Sep 8, 2014 in Drink | 0 comments

Craig Rudewicz started Crude Bitters and Sodas in late 2012 as a hobby, which quickly gained popularity in the craft cocktail scene. Crude Bitters and Sodas is North Carolina’s first (and currently only) cocktail bitters company. Craig recently signed a lease on a larger production space in downtown Raleigh, which would allow for an increased production of regular and new flavors, and also allows Crude Bitters and Sodas to have a small tasting room and bar. The lease starts on Sept. 15, 2014 and Crude Bitters and Sodas needs your support. Please visit Crude Bitters and Sodas’ Kickstarter to help with the small build out of the new space and miscellaneous supplies for larger production and...

Read More