Wednesday Ruminations

- I generally avoid political issues on here, but I'm feeling more and more like I'm going to have to go John Galt if things keep going as they are. Maybe I'm just depressed at the thought of having to sit through one more debate tonight.

- I'm playing with the idea of a postmodern martini inspired by my friend Kevin Ludwig. Right now, I've got some nice Sepay Groves olive oil infusing into Bombay Sapphire gin and an interesting twist on vermouth coming up. I'm hoping to have this up pretty soon.

- Jacob Grier has arrived in Portland and he brought some Fee Brothers Rhubarb Bitters up from California. I've got to say, this is one of the more interesting bitters I've had to date. He's also brought up some Grand Traverse Distillery vodka, a premium vodka made in Michigan. While I am clearly not much of a vodka fan, I still appreciate well made spirits and I'm looking forward to trying it.

- Jeff “vodka lover” Morgenthaler sent some Bitter Truth Celery bitters my way. I haven't really been in cocktail mode recently, but I can't wait to try them. I first tasted them when the legendary Murray Stenson of Zig Zag Cafe made me a few cocktails with them. Its an absolutely brilliant product.

- I'm spending a week next month in the Palm Springs area. I'll do some wine tasting in Temecula, visit the Salton Sea and Joshua Tree, but if anyone has any other recommendations for things to do down there, I'm all ears. Of course, part of me wants to make a run down to Baja for some street tacos and seafood carts.

OBG Bartenders Chef Collaboration Cocktail

Plum Chutney Cocktail
1 bar spoon plum chutney
2 oz Bombay Sapphire Gin
1/4 oz Averna amaro
1/4 oz rosemary simple syrup
1/2 oz blueberry vinegar
2 dashes Fee Brothers lemon bitters
splash of club soda
lemon disk twist

Jenn Lewis of Lincoln Restaurant and I collaborated on this drink, and I couldn't be happier. Jenn created the plum chutney and I put the cocktail together using that as a base. As soon as I tasted the chutney, I knew that Bombay Sapphire was going to be a great match, and the Averna amaro added just the right amount of bitterness to this drink. This is one I could easily throw onto a cocktail menu and be proud of.

By the way, if you live in Portland and haven't dined at Lincoln, get over there. Jenn's food is amazing, the service is outstanding, and its easily one of the nicest spaces in Portland. I'm lucky to live within walking distance of Lincoln, and I couldn't have asked for a better chef to collaborate with on this cocktail.

Milo Rodriguez and Bombay Sapphire

So I've been a bit overwhelmed with the OBG, GADF and sundry other tasks, AND I'm just getting over a bad cold, so I'm even more behind than I was when I started admitting just how behind that I am on my blogging. Plus, I've had the worst writers block ever. I think it might have just been stress, but this blog, which I started as an exercise to hopefully write as well as Shoshanna Cohen one day, turned into a task so I needed a bit of a break.

Luckily I got one when I got to compete on Labor Day in the Bombay Sapphire/ GQ Magazine most inspired bartender contest. I was first loser, but I got to pour a cocktail for Milo Rodriguez, and friends and family came out in rowdy droves to cheer me on, so the night counts as a success.

Even better, the next day, JP (of 50 Plates) and I attended a private luncheon with Milo and a few of the other bartenders from around town. I have to say, and I've met quite a few, but Milo Rodriguez is the embodiment of what it means to be a brand ambassador. He is knowledgable without being arrogant, friendly, humble and an absolute kick in the pants. He presented a short class on the John Collins, let us play around a bit with the Collins, and then treated us to a nice lunch at Oba (well, I'm sure I owe Jason Moore of Bacardi Brands a thank you for that too).

The next evening, I had the opportunity to take Milo, Jason, and Kyle (also of Bacardi if memory serves me right) out a bit in Portland to show off our local cocktail scene. We met at TearDrop where David Shenaut and Evan the new guy (I'm sorry Evan, I'm blanking here) were holding court with thier usual fabulous assortment of inventive cocktails. Next, we headed over to 50 Plates, where Suzanne and JP were holding down the bar. JP made us all a round of drinks, including a top flight Sazerac and one of his killer mint juleps, Chef Randall came out and said hi and sent some of 50s great desserts out for Milo to try.

Next, it was on to Ten01, where Kelley had (unfortunately) already closed for the night, so off to Clyde we went. Nate Tilden, the owner, was there, and he and Milo seemed to hit it off immediately. Tommy Habetz, one of my favorite people in Portland was at the bar, and Ben Bettinger, soon to be chef at Beaker and Flask (I can't wait) was on his way out, so I got to introduce Milo to some of the better talent in back of the house as well.

I've heard a rumor that Milo is coming back to Portland in October, and I'm definitely excited about the opportunity to make some more cocktails with him, and more importantly to learn from him. Having someone like that in Portland was a personal thrill for me, and while he may have arrived in Portland as a brand ambassador, he left as my friend.

In other news, Ky Belk, of Elway's Steakhouse fame and imho the best bartender in Colorado popped in very briefly to 50 Plates before heading back home. I wish I could have spent some more time with the man, but, as happens, Ky and his better half fell in love with the Oregon coast. At least I got the honor of serving him a cocktail.

I'm taking this weekend off to do a little tourism myself. I'm headed up to Seattle for theatre and perhaps a few cocktails along the way. I'm definitely interested in hitting Union to see Keith Waldbauer, and I'd love to try to squeeze in to Zig Zag to see Murray in action, but this trip is really about pleasure, not cocktails (not that they are mutually exclusive, but this is more of a couples trip than a boozing it up, late nights in Seattle trip, you know?).

Oh, a few other really cool things happening in my life right now. First, this Sunday, I'm lucky enough to be part of the next OBG event which happens to pair chefs with bartenders to create cocktails. I'm lucky enough to be paired with Jenn Lewis of Lincoln, and I'm really really excited to do this with her. Also, on Tuesday, apparently Chef and I are being interviewed for some local tv show. Every time I'm interviewed with a camera in my face I get crazy thoughts that just run through my head constantly. I'm always afraid that I'm going to burst out in song or say something a little off when there is a camera in the room, just so all of you know.

50 Plates- First week reflections

Well, week one is in the books at 50 Plates. Our kitchen staff is already working like a veteran staff. Both Randall and Patrick, our chefs have everything dialed in and our dinner rushes are going smoothly. Tom and Andrew, our gm and agm are both hard working, dedicated and passionate people and its been nothing but a pleasure to work with them. Ginger, Joe, and Greg, our owners have been both incredibly generous and kind to everyone, while clearly delineating a vision of what they want to achieve with 50 Plates.

As for the bar, well, I don't think it could go better. I already have a rhythm with Suzanne Allard that usually takes years to develop, she is such a talented bartender that sometimes I'm in awe. JP and I have worked together before, and its great to be working with him again, and Jamie, our day bartender is showing real potential and I think that I'm really going to enjoy working with her.

Our cocktail list seems to be doing ok. Its not the easiest list to make and we made a lot of juleps this past weekend, which take time to craft properly. That said, we also have a Dark and Stormy with my ginger beer recipe and our .38 Special, which features mesquite smoked Jack Daniels and Mexican coke which are pretty quick to knock out. I'm not a huge Jack Daniels fan by itself, but it lends itself perfectly for smoking, which adds another flavor dimension and an interesting complexity when used in the cocktail. We are also doing a wonderful drink from the Slanted Door in SF, their Indian Summer, which is a perfect summer drink. Our North Beach Bramble, Bombay Sapphire, Aperol, Lemon juice and simple syrup, may be my current favorite on the menu. Its a gorgeous drink and the flavors combine perfectly to create something far more than the sum of its parts.

The focus of the bar is very bourbon centric, and I'm trying to carry through with the foods theme of American regional, I'm trying to carry mostly American products if I can. For instance, I'm carrying both Prichards Rums (wonderful rum made in Tennessee) as our high end rums in addition to Bacardi Select (well), Lemon Hart 151 (Spanish Coffees) and Gosling's Black Seal (Dark and Stormy's). We aren't going to be a huge rum bar, and we aren't going to do tiki drinks as they are usually too sweet or too sour to match well with food.

There have also been some very pleasant surprises. I'm carrying Leblon cachaca behind the bar (look for an upcoming review of Leblon and a return to my series on traditional Brazilian cachaca drinks soon), because its a great product and with the popularity of caipirinhas these days, it doesn't make sense to not have a top quality cachaca on the back bar. I received a very nice little care package from them along with a note wishing me success with 50 Plates. I have to say, I was really touched by the gesture.

Overall, I don't think we could have had a better opening week.

I'll leave you with the 50 Plates recipe for my current fave on the cocktail menu, the North Beach Bramble

1 oz Bombay Sapphire gin (no substitutions please, this cocktail was designed specifically for Bombay Sapphire)
1 oz Aperol
1 oz lemon juice
1 oz simple syrup

Build dry in a pint glass, add ice, stir vigorously for 60 seconds, strain into a chilled martini glass and garnish with a lemon twist.