Ginger Watermelon Martini
My ode to Grandpa and watermelon in sweltering hot summers.
Panang Curry
Use panang curry as your passport to cooking Thai cuisine. This easy to make recipe will make you wonder why you waited so long
English Pea Soup
Each spring, English peas arrive, their delicate pods concealing tender, sweet green pearls. And just like that, English pea soup makes its annual return to our kitchen table.
Topolobampo – Chicago
Topolobampo, Rick Bayless’ temple of Mexican haute cuisine in Chicago inspired my travels to Mexico to sample everything on the menu.
Bar Tools – Cocktail Shaker
A cocktail shaker is an indispensable bar tool and they’re not all the same. Choosing the right one will up your bartending game.
Morel Mushroom Cream Sauce and Puff Pastry
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Made In Kentucky
Made In Kentucky is a collection of food and beverage that captures the essence of our cuisine and what it means to be from Kentucky!
Avocado Ice Cream
Avocado ice cream will immediately transport you to Mexico or any other Latin American nation and you will be the better for it!
Electric Eye
Stare deeply into the Electric Eye. With over-proof rum and toasted pistachio orgeat you will succumb to its mesmerizing flavor.
Toasted Pistachio Orgeat
Toasted Pistachio Orgeat syrup is a critical component of many cocktails, lending an unmistakable smoky, nutty background flavor.
Rolled Oysters
Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Scalloped Potatoes Au Gratin
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!