Nighttime ‘Oyster Picnics’ Offer A DIY Taste Of Puget Sound

oystersOyster aficionados and hunter-gatherer types will want to hoof it to Seattle this winter for a moonlight adventure of the briny kind. Fifth-generation, family-owned Taylor Shellfish Farms is hosting its annual “Walrus & Carpenter Picnics” on January 8, and February 7, to support the Puget Sound Restoration Fund.

Taylor is famed for its sustainably-farmed Manila and geoduck clams (click here to read about my ‘duck dig at Taylor’s farm on the Olympic Peninsula), Mediterranean mussels, and four species of oysters. The company has other farms around Puget Sound, as well as a much-lauded restaurant, Xinh’s Clam & Oyster House, at their Shelton location.

The oyster picnics are held at low tide, and inspired by the 1872 Lewis Carroll poem, “The Walrus & The Carpenter (“O Oysters come and walk with us … A pleasant walk, a lovely talk, along the briny beach!”).” Participants depart Seattle on a chartered bus at 6:30 p.m., returning at midnight.

The evening includes DIY gathering and shucking (experienced shuckers are available for those who prefer to keep their extremities intact) of Taylor’s celebrated Olympias, Kumamotos, Pacifics, and Virginicas, which are paired with chilled wines. Chilled participants get to enjoy steaming bowls of Taylor chef Xinh Dwelley’s famous oyster stew prior to departure.

Tickets are $125; reservations required. For more information click here.

[Photo credit: Flickr user zone41]

Boulder’s mixology scene the place for holiday spirit(s)

mixologyBy now, we’re well into the Third Wave of the mixology craze. Cosmopolitans begat new types of martinis begat the revival of pre-Prohibition-era cocktails (which begat bartenders donning suspenders or dapper suit vests).

The revival of classic cocktails and trending toward intelligent, seasonally-driven mixology made with craft-distilled spirits has been driven by America’s mania for all things artisanal and/or local.

Ignore the pretentious b.s. that muddies the waters of the food and wine et al. industries. You’ll find that most consumers, chefs, farmers, and food artisans are merely interested in the provenance of certain ingredients, and the traditional methods used to produce or prepare products like cheese, charcuterie, boutique wine, craft beer, and distilled spirits. This is a good thing. And, I might add, who doesn’t appreciate a great meal or well-made beverage?

That, in a nutshell, is why Boulder, Colorado has been making headlines as one of America’s most progressive dining destinations. As a former resident, (I’ve said it before, I’ll say it again: I move. A lot.), I can attest that Boulder is on the cutting edge of conscious eating. But where it really shines, in my opinion, is its mixology scene.

Bonus: Boulder’s best drinking spots are located on or just one block off of Pearl Street, which runs through the heart of downtown and the pedestrian mall. This time of year, Pearl is aglow with fairy lights adorning the trees, and (if you’re lucky) snowfall: it’s a wonderful place to spend the holidays. If you like to imbibe, try a glass (or three) of good cheer at any of the restaurant/bars following the jump.

mixologyWhen I first moved to Boulder in 2006, I lamented the shortage of decent watering holes (meaning, places not overrun by frat boys; it is, after all, a college town). Fortunately, the two best restaurants in town, nationally-acclaimed Frasca, and The Kitchen, (in this instance, I refer to its adjacent, second-floor sister spot, [Upstairs]), put the same thought and care into their beer and wine lists and the crafting of cocktails as their food. Thus, I happily spent many nights cozied up to the bar of one or the other.

Frasca has since undergone a remodel and expansion, and last spring opened Pizzeria Locale next door, which has its own impressive beer and wine list. The cocktail progam at Frasca–overseen by bar manager Allison Anderson–is still fantastic, as are the selection of apertifs and digestifs, including premium grappas. For a light, festive holiday drink, try the Promessa d’Italia (Luxardo Maraschino Cherry Liqueur, Blue Gin, and Prosecco).

Former Frasca beverage program director Bryan Dayton opened OAK at Fourteenth with chef/co-owner Steven Redzikowski in November, 2010. The restaurant immediately attracted attention for both its localized New American cuisine focused around the oak-fired oven and grill, as well as Dayton’s stellar mixology program. Sadly, a kitchen fire destroyed the restaurant several months after opening.

But, as they say, every cloud has a (Don Julio) Silver lining. In September, Dayton won Bombay Sapphire’s “Most Inspired Bartender of 2011,” and is currently gracing the cover of 5,000 copies of the December issue of GQ as part of his handsome reward (his winning drink: a “Colorado-inspired blend of juiced pears: simple syrup infused with sage, fennel and juniper; blackberry; Bombay Sapphire East; yellow chartreuse, and lime”).

OAK just celebrated its reopening on December 14th, with a revamped design and slew of inspired takes on classic cocktails, featuring Dayton’s passion for craft spirits. On the menu for the holidays: Oaxacan Winter (Sombra mezcal, Antica Carpano, St. Elizabeth Allspice Dram, Navan, molé bitters, and agave), and the Oak Martini (Death’s Door Vodka or Gin, Dolin Blanc Vermouth, and grapefruit bitters). New to OAK’s beverage program are house-created and -bottled sodas, in flavors such as kumquat and tarragon or cucumber and basil.

Last June, The Kitchen opened [Next Door], a “community gastropub.” There’s more of the same rustic, localized fare The Kitchen is known for, but you’ll also find an abbreviated selection of beer, wine, and natural sodas served on tap. It’s part of The Kitchen beverage program director Ray Decker’s ongoing commitment to source the best craft beers, boutique wines, and distilled spirits available.
mixology
At The Bitter Bar, located around the corner from The Kitchen, you’ll find a short, appealing American bistroish menu, but mixology is the star of the show just as proprietor/manager Mark Stoddard intended. Thumbs up, too, for the “staff picks” section on the menu listing cocktail and entree pairings.

If late night cocktails are your thing, I suggest making The Bitter Bar your last stop, but be prepared: these drinks pack a wallop. Friendly, informative mixologists serve seasonal cocktails (in warmer weather, some ingredients are sourced from the property’s own herb garden) in vintage crystal stemware–a nice touch. There are always seasonal specials, but don’t dismiss “Bitter Originals” such as The Gunner’s Daughter (Eldorado 5 Year Rum, Smith & Cross Navy Strength Jamaica Rum, Domaine de Canton–a ginger liqueur– Cynar, and Allspice Dram) and the Hokkaido Highball (Yamazaki 12-Year Single Malt Japanese whiskey, elderflower cordial, and apple drinking vinegar). Happy holidays indeed!

Tip: Boulder is located at 5,430 feet, so if you’re not used to the altitude, you should be more concerned with drinking water than alcohol. Remember that one drink is equivalent to two at this elevation. Pace yourself, drink lots of water, and pop a couple of aspirin before you turn in for the night.

From Mark Stoddard at The Bitter Bar comes this sophisticated upgrade on eggnog.
Tom & Jerry
serves 1

1 egg
1 oz. aged rum
1 oz. Cognac
1 oz. hot milk
1 tablespoon brown sugar
1 allspice berry, ground
1/2 clove
4 oz. hot water
nutmeg, for garnish

Separate the egg white and yolk into two bowls. In one bowl, add rum and brandy to the yolk and beat together until frothy. In the other bowl, beat the egg white until it forms a peak, and then add milk, sugar, ground allspice, and clove. Fold the rum, Cognac, and yolk into the egg white bowl, and stir. Strain into a tall mug or tempered glass and top with hot water. Garnish with grated nutmeg on top (a microplane zester works well).

[Photo credit: Tom & Jerry; Bryce Clark]

How to Make a Flamed Orange Zest for Cocktails

Gusta: your online community for food events, worldwide

food eventsWhat happens when two former food-loving Airbnb.com employees get together and create a company? You get Gusta, an online global community of chefs, venues, food enthusiasts, and events.

Founders Chris Collins and Carly Chamberlain wanted an outlet for world and armchair travelers to find out about food events and dining locales in specific regions, and enable them to purchase tickets or make reservations directly from their site.

How it works: industry peeps go to Gusta and post events for supper clubs, food tours, food trucks, cheese shops, wine bars, cooking classes, pop-up and traditional restaurants, food festivals, event spaces, or any other creative food endeavors. You go to Gusta, create a free account, select your city of choice, and see what’s going on when you’re in town.

Just looking for a great meal? Use Gusta to find, review, and book dining experiences in your home city and when you travel. Want to automatically receive a $10 coupon for any one event posted on Gusta? Click here. Happy holidays!

Video of the day: a goaty guide to pronouncing foreign cheeses

The holidays are Cheese Season. At no other time of the year are cheese and specialty food shops as thronged by dairy-seeking customers. They’re hungry for a fix or searching for a gift, recipe ingredient, or the makings of a cheese plate. Cheese is love, and one of the easiest, most elegant ways to kick off a cocktail party or conclude (or make) a memorable meal.

With that in mind, the folks at Culture: the word on cheese magazine (full disclosure: I’m a contributing editor) have produced this clever (and utterly adorable) video to aid you in pronouncing some of those delectable but tricky foreign cheeses from France, Spain, and Switzerland. Happy Hoch Ybrig, everyone!