KatieLoeb

Jams or marmalades, maple syrup, salsa, local preserves (for example I'd bring some PA Dutch home canned treats from my home area) or anything unusual like that is probably unavailable there and a really welcome gift.

<ahem> I'm certain Chef Jim at Chick's could help you put together a menu for ten people. And we certainly have enough wine to go with it. Since everything is open, I could pair glasses for each course if you wanted. I don't think 60 people would fit in my bar at once, but we could definitely handle the smaller dinner party. Our upstairs piano bar is quite lovely.

Today's small haul from Headhouse includes a bag of mixed spring greens and some pretty white radishes for a salad, three big zucchini for cream of zucchini soup, a big picture perfect hothouse tomato also for the salad and two croissant - prosciutto/gruyere and chocolate/raspberry. My kitty Turbo is enjoying sharing the prosciutto/gruyere croissant as I type this. For all you gardeners, there were some of the most beautiful herb plants I've ever seen for sale at $2/pot. Pineapple mint, tricolor sage, oregano, two kinds of lavender, rosemary, marjoram, etc. Healthy looking and sweet smelling to the last. I wish I didn't have a black thumb.

That tiny space has always been a rough sell. Not big enough to have sufficient bar seats to drive revenue, too small to turn enough dinner tables. It might be imploding under the ponderous weight of hefty rent and not enough ducats to pay it. Wouldn't be the first time. I hope not, but this seems like a death knell.

A Gin-Gin Mule is my go-to drink for the folks that swear they hate gin. Converts them every single time. I also make what I call a Front Stoop Lemonade which is Bluecoat gin, Thai Basil syrup, housemade lemon cordial and soda. That works too. Making gin refreshing and approachable isn't really that difficult. It's getting the guest to believe you when you tell them they've just enjoyed gin for the first time that's a lot harder.

Our next beer event is Monday, May 19th, 2008, 7:30PM Trappist Cornucopia A Spiritual Experience The Trappist beers of Belgium are amongst the most highly regarded and sought-after brews in the world. These wonderfully rich beers from the likes of Rochefort, Westmalle, Achel, Chimay and Orval have inspired a truly devoted following around the world. Come join world-renowned importer and beer connoisseur, Dan Shelton, for a guided tasting tour of select examples from all of the Belgian monastic breweries. We will also delve into the rarely explored topic of monastic wines and liqueurs, with intriguing samples from Monasterio de la Olivia (Spain), Kloster Abtei Mariawald (Germany) and the Heiligenkreuz Monastery (Austria). An illuminating evening with revelations for even the most well seasoned veterans of Trappist beer drinking is in store. We will enjoy several world classic beers, fascinating wines and liqueurs, as well as frank insights on the history and current realities of brewing behind the abbey walls. An accompanying cheese and snack plate from Chef Jim Piano, a Belgian mussels cooking demonstration by local actor and Chef Adam Gertler, as well as additional (potable) surprises courtesy of bartender Jon Medlinsky, will round out this very special evening. $65 per person (price does not include tax or gratuity) RSVP to 215.625.3700 or Chickscafe@gmail.com 614 S. 7th Street ~ Philadelphia, PA 19147 ~ http://www.chickscafe.com/

Any of the mid-May through early-June weekends are a rough reservation around these parts, if only because of the arithmetic stated earlier. There are a lot of students graduating at the same time. You have to figure on those numbers regardless of whether you're part of them or not. Let us know how Le Virtu works out. The ownership there are very professional folks so I hope it satifies your needs that weekend.

I've managed or worked at plenty of restaurants in this town. Any of the larger universities (Penn, Temple, Drexel) have anywhere from 3,000-8,000 folks graduating on any given weekend between the senior class of undergrads and all of the various graduate students. Even if every graduate only invites one guest, and only half of them decide to celebrate by having a meal, every table in town is already booked. How far ahead would you normally book for a party of ten?? Seriously. I would set my sights on either suburbia or a belated celebration.

I did finally make it over to Apothecary on Thurday last and had three quite enjoyable cocktails. First up was the Two Sheiks "Al Ikseer" with Milagro Reposado Tequila, green Chartreuse, blackberries, beetroot syrup, citrus, tincture of feverfew and Fee’s Old Fashioned Bitters. This was really interesting and earthy with the beetroot syrup providing a bright fuschia color to the drink. Next was the Sage Wisdom; Clèment Premier Canne White Rhum Agricole, Clèment Créole Shrubb, fresh white grapefruit, fresh sage leaves, gingko, pineapple-sage foam. The pineapple sage foam really made this drink. I think this was my favorite. Lastly, the Rustoleo with Brazilian Cachaca, Flor de Caña Nicaraguan Rum, honey liqueur, açaí, fresh blueberries, lemon, with chocolate molé bitters and European bilberry extract. This was tasty as well, but a bit of sensory overload for me. A bit like that scene in Amadeus where the Emperor tells Mozart his composition has "too many notes". The bar has been set up with a enviable selection of bitters and garnishes. I'd love to have half the stuff they have on their bar. I'm personally over the moon that someone (other than SRO, most importantly) has bothered to open a "proper" cocktail bar in Philly. It raises the bar (so to speak) for all of us that take it seriously. There've already been discussions with the Apothecary bar management and the gentlemen of Southwark on how to band together and make the purveyors of some of the harder to find/obscure cocktail ingredients more inclined to help all of us acquire those liqueurs and spirits we'd like at our bars. This is a very good thing for everyone. I thank all of you for the love. I'm personally acquainted with both the consultant that set up the beverage program at Apothecary and the bar staff. These folks are all hard working, creative, dedicated and passionate professionals. They all out-geek me by a wide margin, and I have a lot of respect for that. Like anywhere else that's new, I'd give them some time to get set up as they wish to be, and get the kinks shaken out. If one finds that Apothecary isn't to their liking at that point, then there are alternatives. I'm not afraid I'll see any of you less because there's somewhere else to go. Heck, I'd even be happy to be on the other side of the bar with you on one of my nights off! It's my sincere hope all of you can be as happy as I am that there's someone focusing a bright light on the cocktail culture in this town that has been dissed and dismissed for far too long.

Sorry to say, if you waited this long to get reservations for a party of ten on graduation weekend, you'll be lucky to get a cheesesteak.

My recommendations are for a commercial environment, not home use. At home, one should clearly use whatever their preference is. However, at least in the bar I work, if someone orders a Rob Roy, the guest will receive one made with either Dewar's or Grouse. It seems to me to be more consistent with what most folks would expect, as well as being relatively cost effective for the bar. If a more sophisticated guest walked in and wanted a Dalwhinnie Rob Roy, I suspect they'd order it that way.

I've never had any problems using Goya mango nectar from the can. Seems to be relatively stable. Also the Boiron or Perfect Puree fruit purees that pastry chefs use for sorbets work well in cocktails. If the turnover is high enough and you keep them refrigerated they'll keep for a few days. A little squeeze of fresh lemon helps extend that refrigerated shelf life.

Famous Grouse (preferred) or Dewar's are best in this application, as well as in other scotch cocktails like a Blood & Sand.

But if you love Matyson (as we all do), does one need to stray? The menu seems to vary often from week to week. Jus' sayin'... Melograno or Bronzino would be secondary choices for me. Don't order anything that requires a temperature at Bronzino and you should be fine. My past experiences there have led me to conclude they just don't do "medium rare" or whatever properly. The pastas and veal dishes that don't require something to be cooked specifically to my liking have all been excellent.

My house made ginger beer got a drive-by mention from Craig Laban today in Market Basket: Ginger drinks I have to thank Craig for reminding me about ginger beer and bourbon being a good combination. I think I'll have some of that tonight for my shift drink...

Aw shucks, Mike. That's enough to give a girl a swelled head. I'd always told Jonathan that if they had a position as "Potables Laureate" for the Commonwealth I'd want to throw my hat in the ring. I'm not so sure this advisory panel is really going to be able to change the selection or the process in the stores. I think that's what the customers don't like and until there are truly sweeping changes like there were previously, it's not going to feel like regular retail. If they allowed the advisors to help choose what was coming in to the stores, rather than just blithely writing up better tasting notes once it got here, that could be considered progress. But until someone with some wine knowledge is actually choosing product again, we're back to the Dark Ages.

Well, I tried to get in tonight at about 12:20AM but the door was locked. I could see there were several people inside as well as at least two barkeeps I recognized, but I have to assume they were all staff or something at that point. Tried to call the cell phone of one of my buddies but got voice mail, so we gave up and went around the corner to Time. I'll check back again in the near future. It being opening night and all and hearing that they were opening without all of the special orders in place, maybe they closed early because they got overwhelmed or ran out of stuff. Who knows? I was at work myself, so I don't know what happened earlier in the night when I was several blocks away at my bar.

Tim, I'll be checking this out tonight provided I get out of my bar early enough. My initial sneak peek at the menu left me intrigued, albeit confused as to why the menu was so wordy. I really appreciate a minimalist approach to describing food and cocktails. Just tell me what's in it and I'm good. I have several friends on the staff at Apothecary as well as being acquainted with the consultant that set up the bar. They're all talented folks and I have no doubt the cocktails will be spectacular. I hear it's really gorgeous inside too. I'm looking forward to checking it out.

Thanks for the plug and the link. I am obviously delighted that Adam enjoyed the cocktails so much. I'm not as happy about the food review. I don't think I was there when the reviewer was in, but if I were, I certainly don't remember any bad or indifferent customer complaints lately. Most everyone seems to love the cheese and charcuterie selections, especially if they ask myself or one of the staff to choose for them, and help with wine pairings. :shrug: It's all subjective, I guess.

Links to the original photos in Holly's post on page 1 are apparently broken. Don't know why. Lots of shots of us drinking cocktails in the back of Carmen's truck. Drunken pics that would quelch any attempt at appearing serious enough for politics. An appointed position might be something else entirely. I think I like the sound of Potables Laureate.

Daniel: Check your PMs. I sent you an attachment with a red and a white sangria recipe.

Made myself a Bulleit Julep last night as my shift drink after a painfully long slow evening. It was delicious and reminded me of just how much I love a good julep. I ought to make myself one far more often than I do. Being reminded because of Derby Day is a fine excuse, but I oughta get around to it way more frequently.

Sorry I missed the competition. Sadly, I missed the deadline due to having to file my taxes and competing in a local bartender challenge here in Philly. I understand some folks were asking after me. My friend Phoebe (Maria's able assistant) and her crew stopped by my bar the next night and was still exhausted from the heat of battle. I heard all of the drinks were delicious. Congrats to everyone that participated!

Now that you've managed to resurrect this thread, my hopes for running for public office are surely dashed. The photo evidence alone is enough to challenge even Karl Rove's brilliance as a spinmeister. I confess I've not had theopportunity to head back to Melograno since our debauchery was captured on film. Anyone have a more recent report?

Or as Scarlett would say... [affected Southern accent] "After all...Tomorrow, is another day!!" [/affected Southern accent] I'm not sure I could wait a whole year to have matzoh ball soup again.