Eater DC: All Posts by Cristina Cerullo
The DC Restaurant, Bar, and Nightlife Blog
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2014-11-19T12:09:00-05:00
https://dc.eater.com/authors/ccerullo/rss
2014-11-19T12:09:00-05:00
2014-11-19T12:09:00-05:00
JP Fetherston Makes an Immortal Old Fashioned
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<p>The first Old Fashioned <b>Southern Efficiency's</b> bar manager, <b>JP Fetherston</b> remembers drinking was made by Derek Brown, his now boss. Fetherston recalls being "amazed at the complex flavors in a simple thing" and fascinated by the history of the drink. Crediting this moment as the catalyst for his passion for cocktails, Fetherston became an incredible bartender in his own right.</p>
<p>So, it only made sense to recruit him to give us his personal take on the Old Fashioned, or what he calls <b>"the blueprint of all cocktails"</b>. And because the Old Fashioned is the "truest cocktail expression of American whiskeys," <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a> is the ideal, bold base for his version. Using two different liqueurs, Fetherston's creates the perfect balance of sweet and bitter in this great American drink.</p>
<p>Fetherston begins by skimming off excess frost from the ice cube for his serving glass. Southern Efficiency orders large cubes from <b>Favorite Ice Company, a service set up by a local DC bartender, Joey Ambrose</b>.<img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314376/1_jbareham_140609_0881_A_0184.0.jpg" class="small" alt="1_jbareham_140609_0881_A_0184.0.jpg" style="line-height: 1.5;"></p>
<p>Before doing any cocktail mixing, Fetherston puts his hand-cut ice in the glass not only to temper, but to ensure that the cocktail goes right on ice to avoid any dilution.<img src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/2314378/2_jbareham_140609_0881_A_0198.0.jpg" class="small" alt="2_jbareham_140609_0881_A_0198.0.jpg" style="line-height: 1.5;"></p>
<p>Fetherston uses more <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a> than usual recipes call for. For his cocktail, he ups the quantity to <b>two and a quarter parts</b>. This will help balance out the other elements he adds later.<img src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/2314380/3_jbareham_140609_0881_A_0220.0.jpg" class="small" alt="3_jbareham_140609_0881_A_0220.0.jpg" style="line-height: 1.5;"></p>
<p>Because the small batch <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a> is aged nine years, there is, what Fetherston calls a <b>"sweet and salty peanut brittle"</b> flavor that he tries to highlight in the drink.<img src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/2314382/4_jbareham_140609_0881_A_0225.0.jpg" class="small" alt="4_jbareham_140609_0881_A_0225.0.jpg" style="line-height: 1.5;"></p>
<p>To pull out that peanut quality, he adds a <b>quarter part of Luxardo maraschino liqueur</b>. The maraschino helps pull out the savory qualities of the <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a>. He notes that, even though Luxardo is sweetened, it is made with the cherry pits intact to maintain some of the salty qualities of the stone fruit.<img src="http://cdn3.vox-cdn.com/uploads/chorus_asset/file/2314386/5_jbareham_140609_0881_B_0005.0.jpg" class="small" alt="5_jbareham_140609_0881_B_0005.0.jpg" style="line-height: 1.5;"></p>
<p>According to Fetherston, <b>Royal Combier, a cognac-based orange liqueur, is an essential ingredient in his cocktail</b>. This step adds more bitter, earthy flavors which are needed to balance the more sweet elements in the cocktail.<img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314390/6_jbareham_140609_0881_B_0010.0.jpg" class="small" alt="6_jbareham_140609_0881_B_0010.0.jpg" style="line-height: 1.5;"></p>
<p>A few dashes of aromatic Angostura bitters are added. At Southern Efficiency, the bartenders decant their most commonly used bitters into bar bottles for ease and appearance.<img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314404/8_jbareham_140609_0881_B_0036.0.jpg" class="small" alt="8_jbareham_140609_0881_B_0036.0.jpg" style="line-height: 1.5;"></p>
<p>To balance the cocktail, Featherston adds a small bar spoon of rich simple syrup. He notes that the staff at Southern Efficiency find rich simple syrup (two parts sugar to one part water) preferable because "the syrup has a more viscous texture and lends more body to a drink. Raw turbinado cane sugar is used instead of processed white sugar, because it has much more depth of flavor."<img src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/2314408/7_jbareham_140609_0881_B_0023.0.jpg" class="small" alt="7_jbareham_140609_0881_B_0023.0.jpg" style="line-height: 1.5;"></p>
<p>He peels a single lemon peel. . .<img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314410/9_jbareham_140609_0881_B_0044.0.jpg" class="small" alt="9_jbareham_140609_0881_B_0044.0.jpg" style="line-height: 1.5;"></p>
<p><span>. . .and squeezes the zest on top of the mixed cocktail. </span><img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314412/10_jbareham_140609_0881_B_0048.0.jpg" class="small" alt="10_jbareham_140609_0881_B_0048.0.jpg" style="line-height: 1.5;"></p>
<p>After squeezing the peel, he adds it to the glass to get the aromatic lemon oils directly into the drink.<img src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/2314414/11_jbareham_140609_0881_B_0069.0.jpg" class="small" alt="11_jbareham_140609_0881_B_0069.0.jpg" style="line-height: 1.5;"></p>
<p><span>Using a barstrainer, he strains the cocktail over his prepared ice glass. </span><img src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/2314416/12_jbareham_140609_0881_B_0154.0.jpg" class="small" alt="12_jbareham_140609_0881_B_0154.0.jpg" style="line-height: 1.5;"></p>
<p><span>As a final garnish, he places a second lemon peel lovingly on top of the ice.</span><img src="http://cdn1.vox-cdn.com/uploads/chorus_asset/file/2314418/14_JP_ForWeb.0.jpeg" class="small" alt="14_JP_ForWeb.0.jpeg" style="line-height: 1.5;"></p>
<p>According to Fetherston, it is actually thanks to TV shows like Mad Men that the new cocktail boom started. And in D.C., there is certainly no doubt this boom brought excellent, unique takes on the Old Fashioned. The folks at <b>The Pig</b> muddle orange slices, brandied cherries, and simple syrup in a glass before adding <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a>. <b>General Manager at Rose's Luxury, Andrew Limberg</b>, says that they barrel-age the Knob Creek® Rye Whiskey with Luxardo Maraschino, orange, and aromatic bitters to give the drink extra depth. <b>Trevor Frye at Rose's Luxury</b> brings a dessert quality to his Old Fashioned by using brown sugar simple syrup, brandied cherries, and Jerry Thomas Own Decanter bitters to bring in an allspice sense.</p>
<p>With all of these different versions of the drink, there is one constant to make this simple, yet complex drink work: the big, full flavor of <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fddm%2Ftrackclk%2FN763.154386.EATER%2FB8004903.112551993%3Bdc_trk_aid%3D285800589%3Bdc_trk_cid%3D60096009&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F11%2F19%2F6874701%2Fjp-fetherston-makes-an-immortal-old-fashioned" rel="sponsored nofollow noopener" target="_blank">Knob Creek® Bourbon</a>.</p>
<p><i>Knob Creek® is a registered trademark of Jim Beam Brands Co. and is used with permission.
Knob Creek® Kentucky Straight Bourbon Whiskey, Kentucky Straight Bourbon Whiskey with natural flavors and Straight Rye Whiskey, 45-60% Alc./Vol. ©2014 Knob Creek Distillery, Clermont, KY. All trademarks are the property of their respective owners.</i></p>
https://dc.eater.com/2014/11/19/6874701/jp-fetherston-makes-an-immortal-old-fashioned
Cristina Cerullo
2014-07-15T08:04:00-04:00
2014-07-15T08:04:00-04:00
How Alex Rein Built a Slush Empire
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video3_Alex_071514_Collective">meet the rest of the collective this way. >></a></i><iframe width="488" height="275" src="//www.youtube.com/embed/VBwjqcsjeqA?rel=0" frameborder="0" allowfullscreen></iframe><br>Alex Rein always had a dream of selling frozen slushies for adults in his back pocket. In 2009, after being laid off at a corporate law firm, he finally decided to pursue that dream. Most of his family and friends tried to talk Alex out of this drastic move, but it turned out to be one of the best decisions of his life. He is now the successful owner of <b>Kelvin Natural Slush Co.</b>—what started as a truck selling frozen drinks and has since expanded, selling wholesale product to top bars and restaurants.<br><p>In the video above, see Alex's story and find out why he's a firm believer in building a career around doing what you love.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F7%2F15%2F6187665%2Fhow-alex-rein-built-a-slush-empire" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video3_Alex_071514.gif?" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/7/15/6187665/how-alex-rein-built-a-slush-empire
Cristina Cerullo
2014-07-14T08:02:00-04:00
2014-07-14T08:02:00-04:00
Royal Caribbean Reimagines Dining At Sea
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<iframe width="489" height="275" src="//www.youtube.com/embed/KfYB-QTild0?rel=0" frameborder="0" allowfullscreen></iframe><br>Forget everything you <i>thought</i> you knew about "cruise food." <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">Dynamic Dining</a>—the new culinary experience aboard Royal Caribbean's Quantum of the Seas—offers a lineup as vast and exceptional as dining in a cosmopolitan city. Among 18 restaurants, guests will find greater flexibility with no set dining times, no assigned seating, and a relaxed dress code. <br><p>There's the chance to experiment, with restaurants like the whimsical Wonderland, a foray into molecular gastronomy. Plus, there's a new concept for cruising's traditional main dining room—now five distinctive main restaurants, each with its own style and cuisine, from pan Asian, to upscale French favorites, to American comfort classics. Three star chefs—Jamie Oliver, Michael Schwartz, and Devin Alexander—are also coming aboard with delicious restaurant concepts. In the video above, get a sneak peek at Dynamic Dining on Quantum of the Seas. And <a href="http://f.curbed.cc/f/RoyalCaribbean_SP_EaterALL_071414">head this way to start planning your next adventure. >></a><img src="http://f.curbed.cc/p/RoyalCaribbean_SP_EaterALL_071414.gif?" height="1" width="1" border="1"><img src="https://t.mookie1.com/t/v1/imp?migAgencyId=43&migSource=adsrv2&migTrackDataExt=1740393;108056050;282548302;0&migTrackFmtExt=client;io;ad;crtv&migUnencodedDest=https://ad.doubleclick.net/ad/N3867.138033.SBNATION.COM/B8073302.19;sz=1x1;pc=[TPAS_ID];ord=[timestamp]?" width="1" height="1"></p>
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https://dc.eater.com/2014/7/14/6187609/royal-caribbean-reimagines-dining-at-sea
Cristina Cerullo
2014-07-03T08:04:00-04:00
2014-07-03T08:04:00-04:00
This July, Fight Breast Cancer with mike's hard lemonade
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/O4jsh2oNYyDfG9Ob5tvd2Kc-daY=/134x0:945x608/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/39750128/eater-default-final.5.0.0.png" />
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<a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main"><img alt="MikesHardLemonade_500x350_RTD.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/741570/MikesHardLemonade_500x350_RTD.0.jpg" width="500" height="350"></a> <p>This one's for the girls! This Fourth of July, toast the summer with <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">mike's hard pink lemonade</a>. Join the movement to fight breast cancer while enjoying the crisp citrus and refreshing tart of this fresh new flavor. Perfect for sunny afternoons and backyard BBQs, mike's hard pink lemonade is only available for a limited time, don't miss the chance to drink pink!</p> <p>Join the fight against breast cancer, and <a href="http://f.curbed.cc/f/MikesHard_SP_070214_Main">grab a mike's hard pink lemonade</a>. And, be sure to 'Like' them on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Facebook">Facebook</a>, and check them out on <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_Twitter">Twitter</a> and <a href="http://f.curbed.cc/f/MikesHard_SP_Eater_070214_YouTube">YouTube</a>.<br><img src="http://f.curbed.cc/p/MikesHard_SP_070214.gif?" height="1" width="1" border="1"><img src="http://bs.serving-sys.com/BurstingPipe/adServer.bs?cn=tf&c=19&mc=imp&pli=9964051&PluID=0&ord=[timestamp]&rtu=-1" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/7/3/6195307/this-july-fight-breast-cancer-with-mikes-hard-lemonade
Cristina Cerullo
2014-06-24T12:00:00-04:00
2014-06-24T12:00:00-04:00
Catch an All-New Season of Esquire Network's Brew Dogs
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<br><iframe width="488" height="275" src="//www.youtube.com/embed/FoDa5cyvvH8?rel=0" frameborder="0" allowfullscreen></iframe>Beer obsessives rejoice: Scottish duo James Watt and Martin Dickie—owners of the most successful brewery in the UK—are back with another season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i>. Last year, the pair toured Seattle, Boston, San Diego and beyond to unleash their zany, outlandish brewing stunts and share their love for craft beer. This season, they'll continue the tour, highlighting local breweries, restaurants and pubs—and the craftsmen behind them—across the nation that work to build America's appreciation of the good stuff. <br><p>Catch a sneak peek in the video above, and learn the art of craft beer through the eyes of these eccentric beer evangelists, with an all-new season of <i><a href="http://f.curbed.cc/f/BrewDogs_SP_EALL_062414">Brew Dogs</a></i> beginning <b>tomorrow at 9|8c, only on Esquire Network</b>.<img src="http://f.curbed.cc/p/BrewDogs_SP_EALL_062414.gif?" height="1" width="1" border="1"><img src="http://ad.doubleclick.net/ad/N4518.154386EATER1/B8153857.109382128;sz=1x1;ord=%7Brandom%7D?"></p>
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https://dc.eater.com/2014/6/24/6203585/catch-an-all-new-season-of-esquire-networks-brew-dogs
Cristina Cerullo
2014-06-05T08:06:00-04:00
2014-06-05T08:06:00-04:00
How Ayr Muir Is Shaping the Future of Fast Food
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video2_Ayr_052914_Collective">meet the rest of the collective this way. >></a></i><iframe src="//player.vimeo.com/video/88203656" width="488" height="274" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p>After running labs at MIT and getting an MBA at Harvard, <b>Ayr Muir</b>—founder and CEO of Boston's <b>Clover Food Labs</b>—decided he wanted to change the way American's eat rather than consult big businesses, a drastic career change that puts him where he is today. At Clover Food Labs, every day he tackles environmental issues and works to build a community around food. </p>
<br><p>In the video above, find out why Ayr decided to follow his dream to shape the future of fast food.<a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F6%2F5%2F6212329%2Fhow-ayr-muir-is-shaping-the-future-of-fast-food" rel="sponsored nofollow noopener" target="_blank"><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"></a><img src="http://f.curbed.cc/p/DonJulio_Video2_Ayr_052914.gif?" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/6/5/6212329/how-ayr-muir-is-shaping-the-future-of-fast-food
Cristina Cerullo
2014-05-23T08:05:00-04:00
2014-05-23T08:05:00-04:00
Go See Jon Favreau's Chef, This Weekend
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/clGc_8sDCmoWKb4DUY1004rSl5U=/134x0:945x608/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/39758932/eater-default-final.5.0.0.png" />
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<iframe width="488" height="275" src="//www.youtube.com/embed/5xlHJAEaf-s?list=PLJNMX98vLTdStb-DVQ4EekDTbml3qapvA" frameborder="0" allowfullscreen></iframe><br>If you're into food, or simply have a beating heart, then you're going to really, really love Jon Favreau's <a href="http://f.curbed.cc/f/Chef_SP_Eater_052314_USE"><i>Chef</i></a>, a winner of the Tribeca Film Festival's Audience Award and recently certified Certified Fresh on Rotten Tomatoes. Quite possibly the feel-good movie of the year, Favreau brings together a star-studded cast to tell the story of Carl Casper (played by Favreau himself) and his triumphant rise from the ashes of a debilitating restaurant review from critic Ramsey Michel (Oliver Platt). <br><p>Other A-listers in the film include Sofia Vergara, Scarlett Johansson, John Leguizamo, Bobby Cannavale, Dustin Hoffman, and Robert Downey Jr. Things to look forward to on this journey to self discovery: outstanding food porn, great music, and an impeccably researched script that nails everything about today's restaurant industry. </p>
<br><p><a href="http://f.curbed.cc/f/Chef_SP_Eater_052314_USE"><i>Chef</i></a> hits more cities this weekend. <a href="http://f.curbed.cc/f/Chef_SP_Eater_052314">Find out where to see it. >></a><img src="http://f.curbed.cc/p/Chef_SP_Eater_052314.gif?" height="1" width="1" border="1"><img src="https://ad.doubleclick.net/ad/N7252.128174.CURBED/B8107981.108905741;sz=1x1;ord=[timestamp]?" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/5/23/6218949/go-see-jon-favreaus-chef-this-weekend
Cristina Cerullo
2014-05-13T11:19:00-04:00
2014-05-13T11:19:00-04:00
Why Tasia Malakasis Chose Cheese
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<i>In partnership with <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Collective">Don Julio Tequila's Collective</a>—a series of profiles of contemporary visionaries, craftsman and artists, who have made bold moves in the pursuit of their passion—Eater profiled three innovators who made drastic career changes to realize their passion for food. See those stories unfold here, and <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Collective">meet the rest of the collective this way. >></a></i><iframe src="//player.vimeo.com/video/87612580" width="500" height="281" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe>Tasia Malakasis wasn't always an award-winning cheese maker. Growing up in Alabama, she spent her years trying to leave her hometown. She succeeded when she embarked on a 15-year stint working in the tech space in New York and Silicon Valley. But eventually, it was her love of food that brought her back to Alabama to learn the art of cheese-making. She is now owner and president of <a href="http://f.curbed.cc/f/DonJulio_Video1_Tasia_051414_Belle">Belle Chevre</a>, the shop that defines her passion for bringing people together through food.<br><p>In the video above, find out about how Tasia made a drastic career change and the challenges she overcame to realize her dream. <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fad.doubleclick.net%2Fjump%2FN6543.128174.CURBED%2FB7892609.46%3Bsz%3D1x1%3Bord%3D%255Btimestamp%255D%3F&referrer=eater.com&sref=https%3A%2F%2Fdc.eater.com%2F2014%2F5%2F13%2F6225137%2Fwhy-tasia-malakasis-chose-cheese" rel="sponsored nofollow noopener" target="_blank"></a></p> <p><img src="http://ad.doubleclick.net/ad/N6543.128174.CURBED/B7892609.46;sz=1x1;ord=[timestamp]?" border="0" width="1" height="1" alt="Advertisement"><img src="http://f.curbed.cc/p/DonJulio_Video1_Tasia_051414_Belle.gif?" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/5/13/6225137/why-tasia-malakasis-chose-cheese
Cristina Cerullo
2014-01-23T07:02:00-05:00
2014-01-23T07:02:00-05:00
Chef Nick Curtin's Spicy Fried Chicken
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<img alt="122936643_188432964687105_282800828_n.jpg" src="http://cdn2.vox-cdn.com/uploads/chorus_asset/file/860892/122936643_188432964687105_282800828_n.0.jpg"><br><p><span class="credit">Lower East Side restaurant Rosette, where Nick Curtin runs the kitchen. [Photo:<a href="https://www.facebook.com/RosetteNYC/photos_stream">Facebook</a>]</span></p>
<br>There's only one week left to finalize the ultimate menu for the big game. With that in mind, chef <b>Nick Curtin</b>—of the newly opened <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_012314_rosette">Rosette</a> in New York City—offers up his favorite fried chicken recipe: <blockquote>One of my favorite game-day snacks is fried chicken. It is a heartier finger food that hits all the right points—crunchy, moist, salty, tangy—and hits the spot every time. A brine is what separates the good fried chicken from great fried chicken. The brine will keep your chicken moist, give it tons of extra flavor, and will break down protein strands, keeping the chicken tender.<br> <br><p>For my fried chicken brine, I always use <b><a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314">Tabasco Sauce</a></b> combined with buttermilk (a classic component in fried chicken brine). The acid helps break down the chicken, and the spice really punches up the flavor. For a fun twist, I like to use <b><a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314_Chipotle">Tabasco Chipotle Sauce</a></b>. It brings a nice smoky note to the chicken, and the flavors are a little deeper. I also make my brine work double duty, incorporating it into my breading for extra crunchy bits.</p>
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<br><p>Click through for Nick's full recipe. And, <a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314">head this way for more game-day recipes from Tabasco. >></a><img src="http://f.curbed.cc/p/Tabasco_SP_Eater_012314.gif?" height="1" width="1" border="1"></p>
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<b>The brine</b>:<br>2 cups buttermilk<br>1 5oz bottle of <a href="http://f.curbed.cc/f/Tabasco_SP_EALL_012314_Chipotle">Tabasco Chipotle Sauce</a><br>¼ cup water<br>2 tablespoons brown sugar<br>Kosher salt to taste <p><b>Brine chicken thighs, breasts and wings from 1 whole chicken:</b><br> <br>Mix the ingredients until the salt dissolves. Set ¼ cup of the brine aside. Pour the remaining brine over chicken. Let sit refrigerated for one hour minimum, and up to one day.</p>
<br> <br><p><b>The breading:</b><br>¼ cup brine<br>1 ½ cups all-purpose flour<br> <br>Pour the ¼ cup of brine you set aside into a medium mixing bowl. Add flour, a few tablespoons at a time, to the brine. Each time, mix with your fingers. With the first addition of flour, the texture will be like a paste, but with each addition of flour, little doughy pellets will start to form. Break these pellets up with your fingers. They will make incredible little crunchy bits on the fried chicken. The final texture, after adding all the flour, will be a mix of powder and pellets. Refrigerate until use.</p>
<br> <br><p><b>Fry the chicken:</b><br>Preheat fryer or pot with oil to 350°F. With your left hand, remove the chicken from the brine, let some of the excess brine drain off, and place into the bowl with breading. Using your right hand, cover the chicken with breading. Lift with dry hands, cupping the chicken gently, and shake off excess breading. Gently lower into the fryer. Fry until interior is cooked and exterior is golden. White meat will take 8 to 10 minutes, dark meat 12 to 14 to be fully cooked.</p>
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https://dc.eater.com/2014/1/23/6293039/chef-nick-curtins-spicy-fried-chicken
Cristina Cerullo
2014-01-17T07:04:00-05:00
2014-01-17T07:04:00-05:00
How to Tailgate Like a Pro with Floyd Cardoz
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/nDDqYGhq3MtPB--ni1AM1XYY8os=/134x0:945x608/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/39786868/eater-default-final.5.0.0.png" />
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<a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Wings"><img alt="Tabasco_SP_2_011614.jpg" src="http://cdn0.vox-cdn.com/uploads/chorus_asset/file/857558/Tabasco_SP_2_011614.0.jpg" width="488" height="299"></a><br>If you're one of the few lucky football fans who will be tailgating in New Jersey on February 2, Floyd Cardoz—<i>Top Chef Masters</i> winner and executive chef of NYC's North End Grill—has some sound advice to help you up your food game. First step: secure plenty of <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714">Tabasco Sauce</a>. Even if you can't make it to New York (and the party is in your driveway), this sage cooking advice is still valuable:<br><p>• Resealable plastic bags are a great way to transport food—especially meats that are pre-marinating. These <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Wings">Fast and Spicy BBQ Wings</a> <i>(pictured above)</i> travel well in their tangy sauce.<br> </p> <p>• If you know you'll be rushed at the grill, plan ahead and try braising the meat before putting it on the grill. This softens the meat so it cooks faster, while still imparting that distinctive grill flavor. (Try finishing this <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011414_pork">Tabasco Brined and Beer Braised Pork</a> on the grill.)<br>• If you're grilling up fish (like this <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714_Trout">Hot Grilled Trout</a>) be sure to have plenty of oil to prevent it from sticking to the grill. Canola oil is best.<br>• And of course, always keep a back-up tank of gas. There's nothing worse than realizing you've run out of propane in the middle of a party.</p>
<br><p>For more game day recipes, and to test out Floyd's tips, head to <a href="http://f.curbed.cc/f/Tabasco_SP_Eater_011714">Tabasco.com</a>.<img src="http://f.curbed.cc/p/Tabasco_SP_Eater_011714.gif?" height="1" width="1" border="1"></p>
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https://dc.eater.com/2014/1/17/6295309/how-to-tailgate-like-a-pro-with-floyd-cardoz
Cristina Cerullo