Tag: Cocktails

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Bites of Paris, Day One

The sheer amount of fabulous Michelin Star restaurants in Paris is borderline hilarious. Coming from a city that the Michelin Guide has blatantly neglected, I was so overwhelmed during our trip planning that I wound up giving up. Not only where there too many options, but the cost was far too high. $150-$200 for a great date night? No problem. $600 per person? Nope.

That all said, the food we had in Paris was some of the best of our trip. We had absolutely no problem finding incredible things to eat for reasonable–if not incredible–prices.

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Set list

Rob Marzinsky’s Demo Tapes

Whenever my friend and farmer Jack Goldenberg alerts me about a pop-up dinner, I take it seriously. Regrettably, I recently haven’t been able to check out most of them, be they his own or dinners hosted by his friends. However, when I saw Rob Marzinsky‘s Demo Tapes pop-up upstairs at Barbuzzo, I was lucky enough to have that Wednesday evening free so Mel of Squirrelly Girl Bakes and I set out for a lady’s night.

Marzinsky recently embarked on a world tour of sorts (he’s currently in Australia, I highly recommend giving him a follow on Instagram), but before shipping out he, designer Ian Chapin, and Birmingham-based bartender Steva Casey came together for one last project. And, oh man guys, it was so good.

Set list

Set list

Soundcheck (Snacks)

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Starting at the front with the “lobster roll” and going counterclockwise.

“Lobster Roll” – lobster roe gougére, shrimp salad

Celery Root – black walnut, Birchrun Blue, apple butter

Fried Oyster – chicken salad, Rick Nichols’ pepper hash

Crispy Parsnip – “escargot butter”, parsley, black garlic

 

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Cocktail: Spending Warm Summer Days Indoors
(house-made rose vermouth, brandy and rosemary Demarara syrup)

 

Track 1 (First Course)

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Pierogi “Soupe à  L’oignon”
Caramelized onions, raclette, onion and soy broth

 

Track 2 (Second Course)

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Albacore tuna
Fried broccoli, tonnato sauce, peanut and celery leaf

 

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Warm day boat scallops
Browned butter, celery root and apple rémoulade, sea urchin and jalapeño

 

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Cocktail: Let the Broken-hearted Love Again (Sherry Darlin’),
(Bowmore scotch, sherry, Cynar and Byrrh)

 

Track 3 (Third Course)

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Roasted sunchokes
Glazed La Ratte potatoes, chive, smoked trout roe, potato skins and sunchoke chips

 

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Fried buttermilk chicken
Liver mousse, pickled carrot and mushrooms, sesame, buttermilk biscuit, jalapeño vinaigrette

 

Track 4 (Main)

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Golden Curry
Massaman Thai curry with North Carolina shrimp, sweet potato, lemongrass, served with Carolina Gold rice, and cabbage “som thum thai”

 

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Cocktail: A Jumped Up Pantry Boy,
(pisco, lemon carrot/turmeric shrub, Galliano, sparkling wine and Peychaud’s)

 

Outro (Dessert)

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Blue ice cream and black walnut tuile

 

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Vietnamese coffee

Bitter coffee pots de crème with soy milk dulce de leche and Carolina Gold rice pudding

 

Rob Marzinsky’s Demo Tapes ran from February 25th – 27th upstairs at Barbuzzo in Philadelphia.

Rubicon: The New Gem of Harrisburg

I’ve been in Philadelphia for almost 8 years, but I was raised in the Harrisburg area. Hummelstown, to be exact. In high school my days were split between normal classes in my public school and Capital Area School for the Arts in downtown Harrisburg. At the time, the art community was blossoming. Food-wise however, there wasn’t a lot going on. Since I moved to Philly, quite a bit has changed downtown and it has actually become a bit of a Central PA dining destination.

I visited Rubicon their opening week, and I was pretty blown away, and not just by the gorgeous transformation the interior has undergone since it was Neptune Lounge. Just the small sampling I had of their menu was more than enough for me to want to return as soon as possible. Decadent, French-esque fare and cocktail artistry.

I started off with the Jane Avril at AJ the bartender’s recommendation, although I would have probably decided upon it for myself in the end anyway. Consisting of Bulleit Bourbon, Benedictine, Creme de Casis, ground cayenne pepper and lemon, it was the perfect twist on my usual drink order of bourbon-based, bitter cocktails.

For appetizers we ordered the Charcuterie De Maison Au Garnis and the Tartine Blanc De Blanc “Cojonudo”. I rarely order charcuterie, but this particular night I was sold on the fact that they had blood sausage on the menu, and it did not disappoint. The tartine was also fantastic—very light with playful textures and a delightful pop from the tobiko.

I had known what entree I was going to order before I set food inside Rubicon—the Faux Pho. Bone marrow-stuffed beef shank topped with seared foie gras in a Franco-Vietnamese broth. I don’t think I need to say much else. It was absolutely insane.

I’m not a huge dessert person as a rule, but when I saw Baked Alaska on the menu I absolutely had to try it, and it didn’t disappoint. The presentation alone is worth an order.

The folks behind Mangia Qui and Suba have always impressed me, and Rubicon is no exception. I see many more dinners in downtown Harrisburg in my future.

 

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