Executive Chef Todd Henderson and celebrity bartender Eric Tecosky are welcoming all whiskey lovers on board The Queen Mary this Thursday for a five-course dinner and whiskey pairing by Jack Daniel's.
What has been called a "movable feast" will surely engage your taste buds with the five varieties of Jack Daniel's on site. The five flavors that will be featured are Jack Daniel's Unaged Tennessee Rye, Gentleman Jack Daniel's, Jack Daniel's Tennessee Honey, a limited edition Jack Daniel's White Rabbit Saloon, and a specially branded Queen Mary Single Barrel. The Unaged Tennessee Rye is Jack Daniel's first new grain recipe debut since before The Prohibition.
I had the ScotsFest multi-course meal and whiskey pairing with Chef Henderson back in February, and I can tell you that his food tastes like the homey meal had at the end of a long journey. It's well worth it. Tickets to this special treat are $115 per person. Parking is free. The event begins at 6 p.m.
ML
Showing posts with label whiskey. Show all posts
Showing posts with label whiskey. Show all posts
Tuesday, July 23, 2013
Friday, July 5, 2013
125. Portland - Happy Hour in a Rush at Clyde Common (Portland: Southwest/Downtown)
Clyde Common is a popular stop for happy hour in Portland. Allison and I managed to grab a couple of drinks before running off to Sarah's wedding. We watched the bartender make a duo of whiskey sours for other customers at the bar counter while contemplating which drinks to order.
Out of Clyde Common's many creative concoctions, we chose some local brew and the Bourbon Renewal, which was made with a simple combination of lemon, cassis, and bitters.
The Bourbon Renewal can only be described as chill because that was both the temperature of the drink and the state of mind I was in while I was sipping it. It was sweet, but it still had the bourbon essence that I was looking for. Many friends who have visited Clyde Common have said this was their favorite drink.
The bartender also gave us a taste of this minty madness called Fernet-Branca. Apparently his fellow colleagues love to down this during their off time to prove their alcoholic prowess to others. All I can say is that it's not for me. I'll brush my teeth using my old man's Sensodyne, thank you very much.
And that was it for us during this very quick happy hour. Time for a wedding! Until next time let's all get S.O.F.A.T.
ML - 20130622
Out of Clyde Common's many creative concoctions, we chose some local brew and the Bourbon Renewal, which was made with a simple combination of lemon, cassis, and bitters.
The Bourbon Renewal can only be described as chill because that was both the temperature of the drink and the state of mind I was in while I was sipping it. It was sweet, but it still had the bourbon essence that I was looking for. Many friends who have visited Clyde Common have said this was their favorite drink.
The bartender also gave us a taste of this minty madness called Fernet-Branca. Apparently his fellow colleagues love to down this during their off time to prove their alcoholic prowess to others. All I can say is that it's not for me. I'll brush my teeth using my old man's Sensodyne, thank you very much.
And that was it for us during this very quick happy hour. Time for a wedding! Until next time let's all get S.O.F.A.T.
ML - 20130622
Monday, May 13, 2013
Post 116: Portland - Whiskey, Beer, and Drinking Vinegar at Whiskey Soda Lounge (Portland: Southeast/Richmond/Clinton)
While we waited for the most authentic, non-authentic Thai food at Pok Pok, our hostess recommended that we go across the street to Whiskey Soda Lounge, a relaxing bar of sorts that is also part of the Pok Pok restaurant family. Whiskey Soda Lounge offers a wide variety of beverages. There are plenty of international beers, particular from Asia. The menu also includes Taiwan Beer, which I was very surprised to see at a modern whiskey lounge in Oregon of all places. There are also drinking vinegars, which is just what it sounds like... a diluted form of vinegar consumed for its supposed health benefits.
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There are also whiskeys from around the world... from countries that are not typical whiskey producing countries such as America, Ireland, and Scotland. I ordered the Khing & I. It was made with Mekhong, known as a Thai whiskey, combined with lime and house made ginger syrup. The ginger was not biting but was strong enough to inject a state of rejuvenation before dinner. The lime cleansed my palate, and of course, the whiskey induced a euphoric sense of vacation.
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We also tried the Lord Bergamot among other cocktails, but before we knew it, it was time to cross the street again back to Pok Pok for dinner. I liked that the menu includes a message telling its guests to be careful crossing the street. From what I observed, though, Portland drivers seem to stop for all pedestrians and slow down around cyclists. It must be the clean air and water here.
Until our next meal, let's all get S.O.F.A.T.
ML - 20120914
There are also whiskeys from around the world... from countries that are not typical whiskey producing countries such as America, Ireland, and Scotland. I ordered the Khing & I. It was made with Mekhong, known as a Thai whiskey, combined with lime and house made ginger syrup. The ginger was not biting but was strong enough to inject a state of rejuvenation before dinner. The lime cleansed my palate, and of course, the whiskey induced a euphoric sense of vacation.
We also tried the Lord Bergamot among other cocktails, but before we knew it, it was time to cross the street again back to Pok Pok for dinner. I liked that the menu includes a message telling its guests to be careful crossing the street. From what I observed, though, Portland drivers seem to stop for all pedestrians and slow down around cyclists. It must be the clean air and water here.
Until our next meal, let's all get S.O.F.A.T.
ML - 20120914
Tuesday, February 19, 2013
Post 106: ScotsFest at the Queen Mary (LA: Long Beach)
Awrite! This past weekend the Queen Mary in Long Beach hosted the 20th anniversary of ScotsFest, a weekend celebration of Scottish cuisine and culture. In regards to the culture, the festival featured a bag piping competition, Highland athletic games, dancing, a Rock Yer Kilt concert, and other live entertainment. In the culinary realm, there was much food to be had... the highlights of which included beer and whiskey tastings. There was, of course, an obligatory parade and... sheep herding! Whit? Whaur?
Thanks to Johanna Felix of the PR firm Freeman/McCue, I was invited to attend the exclusive media event "A Taste of ScotsFest" before the weekend festivities began. On board the R.M.S. Queen Mary, Head Chef Todd Henderson presented us with some traditional Scottish fare. We were also treated to bag pipe performances and sword dancing.
The shining star of the meal may also be described as the black sheep by some. It was haggis. In a sense, it is literally black sheep. Considered a savory pudding, it is really a combination of minced sheep heart, liver and lungs. Mixed in with onion, oatmeal, fat (suet) and other spices, it is encased in a stomach lining and then cooked through. The color of it is slightly darker than sepia, and the look of it reminds me of the outside of a dirty conch shell. But once it is opened it just looks like fully cooked ground beef... if you can get past the idea that haggis contains heart, liver and lungs, that is.
Well, good thing internal organs don't phase me. The minced meat was quite flavorful. Chef Henderson served the haggis with the traditional accompaniments of neeps and tatties, which is the Scots way of having mashed turnip and potatoes. It was my first time having this traditional Scottish food, and it was delicious. Who doesn't like meat and potatoes?
Other complements included Scotch pie, biscuits and smoked salmon. The Scotch pie and biscuits were on par with the haggis, neeps and tatties... really comforting and flavorful. Scotch pie is basically a meat pie, a flaky pastry filled with meat and baked to golden perfection. The biscuits were moist and easy to break apart. They had the slight peanut butter stickiness, which is a sign of a well made biscuit. At the end we had a dessert made with cream and berries called cranachan.
The beverage of choice while eating haggis is whiskey, which we had plenty of. The media guests tasted five different whiskeys, from a blended and smokey The Black Grouse to a 10 and intense 15 year Macallan to the special 12 and 18 year Highland Park. The whiskeys, and many beers, were also in attendance at the weekend's ScotsFest. Thanks to John King of Rémy Cointreau USA for the tasting.
I invited a true blooded Scotsman and his fiancé to partake in the festivities this past weekend. They noted that the line for the Scotch pies was long (rightfully so) and that the shortbread was "really good." The Strongbow cider quenched the Mulholland thirst from the unusually hot winter weather. After 20 solid years in Long Beach, next year's festivities are bound to be bigger and even better. I am looking forward to another culinary celebration of Scottish culture. The next ScotsFest will be held over Memorial Day weekend in Orange County. See ye efter! Until then, let's all get S.O.F.A.T.
At the end of the media event, Captain Will Kayne led us on a full tour of the majestic ship. Many thanks for the very informative and exciting tour, Captain.
An interview with Chef Todd Henderson in OC Weekly by Orange County food writer Anne Marie Panoringan can be read here. The Scotch meat pies were seriously good. Good job, Chef.
This post features photography by Kieran Mulholland and Catherine Tung. Hope you guys had a fun taste of home this past weekend!
ML - 20130207
Thanks to Johanna Felix of the PR firm Freeman/McCue, I was invited to attend the exclusive media event "A Taste of ScotsFest" before the weekend festivities began. On board the R.M.S. Queen Mary, Head Chef Todd Henderson presented us with some traditional Scottish fare. We were also treated to bag pipe performances and sword dancing.
The shining star of the meal may also be described as the black sheep by some. It was haggis. In a sense, it is literally black sheep. Considered a savory pudding, it is really a combination of minced sheep heart, liver and lungs. Mixed in with onion, oatmeal, fat (suet) and other spices, it is encased in a stomach lining and then cooked through. The color of it is slightly darker than sepia, and the look of it reminds me of the outside of a dirty conch shell. But once it is opened it just looks like fully cooked ground beef... if you can get past the idea that haggis contains heart, liver and lungs, that is.
Well, good thing internal organs don't phase me. The minced meat was quite flavorful. Chef Henderson served the haggis with the traditional accompaniments of neeps and tatties, which is the Scots way of having mashed turnip and potatoes. It was my first time having this traditional Scottish food, and it was delicious. Who doesn't like meat and potatoes?
Other complements included Scotch pie, biscuits and smoked salmon. The Scotch pie and biscuits were on par with the haggis, neeps and tatties... really comforting and flavorful. Scotch pie is basically a meat pie, a flaky pastry filled with meat and baked to golden perfection. The biscuits were moist and easy to break apart. They had the slight peanut butter stickiness, which is a sign of a well made biscuit. At the end we had a dessert made with cream and berries called cranachan.
The beverage of choice while eating haggis is whiskey, which we had plenty of. The media guests tasted five different whiskeys, from a blended and smokey The Black Grouse to a 10 and intense 15 year Macallan to the special 12 and 18 year Highland Park. The whiskeys, and many beers, were also in attendance at the weekend's ScotsFest. Thanks to John King of Rémy Cointreau USA for the tasting.
I invited a true blooded Scotsman and his fiancé to partake in the festivities this past weekend. They noted that the line for the Scotch pies was long (rightfully so) and that the shortbread was "really good." The Strongbow cider quenched the Mulholland thirst from the unusually hot winter weather. After 20 solid years in Long Beach, next year's festivities are bound to be bigger and even better. I am looking forward to another culinary celebration of Scottish culture. The next ScotsFest will be held over Memorial Day weekend in Orange County. See ye efter! Until then, let's all get S.O.F.A.T.
At the end of the media event, Captain Will Kayne led us on a full tour of the majestic ship. Many thanks for the very informative and exciting tour, Captain.
An interview with Chef Todd Henderson in OC Weekly by Orange County food writer Anne Marie Panoringan can be read here. The Scotch meat pies were seriously good. Good job, Chef.
This post features photography by Kieran Mulholland and Catherine Tung. Hope you guys had a fun taste of home this past weekend!
ML - 20130207
Tuesday, July 31, 2012
Post 88: By Invitation - The Edison Celebrates Herbie (LA: Downtown)
I recently received another invitation from The Edison to help celebrate the creation of the Happy Herbie, a cocktail made with Templeton rye whiskey in honor of Disney icon Herb Ryman. The Edison pulled out all the stops for this celebration... there was a Model A parked outside the front door and a complimentary shoe shining station. There were dancers on stage, dancers on the floor, and one in the air that twirled about using ropes and ribbons (and extreme core muscle strength) in a very Cirque du Soleil style. It was quite the celebration.
The main attraction, however, was not any of the acrobats in the air or the props and services around the space. It was the Happy Herbie. A combination of Templeton rye, jasmine liquor, baked apple bitters, and lemon juice, the cocktail had a serene balance of whiskey taste and sweetness from the jasmine liquor and baked apple bitters. John Maraffi, the Bar Manager at The Edison and creator of the Happy Herbie, paid us a visit, and we paid his some compliments. We liked that there was still a hint of whiskey flavor in the drink without it being too strong. We also liked that the lemon juice helped cut the sweetness just enough, but it was still just a tad sweet enough for some of the ladies to want a second round. John let us in on some of his thoughts as he was creating this drink. Not only was the cocktail named after him, it was also made using the
liquor that is almost spelled out in his last name... how fitting. It was a cocktail well done for a well known Disney icon.
We also tried some of the new food items on the menu, including the ginger chili Shanghai Wings and the yellowtail sashimi. The wings weren't too bad, but we still love the items from the spring menu a little bit more. Luckily for us such dishes as the Downtowner, Cabernet braised short ribs, and 50-50 fries all returned for the summer menu. A new favorite was the Electric Squid, an urn of fresh calamari served with a trifecta of dipping sauces... cilantro honey lime, cocktail sauce, and a delicious aioli. The calamari was crisp on the outside and tender on the inside without the least bit of chewiness. Our absolute favorites are still The Elvis, The Merry Widow, and house made chocolate chip cookie. Really, they are the best. Hopefully everyone gets a chance to test out some of the sweets and the cocktail treats from The Edison soon. Big thank yous go out to Arpi, Barbara and John for the gracious hospitality. Until next time, let's all get S.O.F.A.T.
ML - 20120829/20120711
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