Monday, March 16, 2015
Cocktail: Sage Words
Happy Saint Patrick’s Day! To celebrate my namesake holiday, I thought I would share a twist on one of my favorite cocktails, the Last Word. When Robbie and I visited Boston last summer, I had this cocktail at an amazing bar called Drink. I loved the way the botanicals in the gin worked with the herbal, floral, and honeyed taste of green chartreuse to create such a refreshing cocktail.
This beautifully green cocktail seemed like the ideal drink to distinguish yourself from the folks in shamrock shaped sunglasses. The classic recipe calls for equal parts gin, green chartreuse, maraschino liqueur, and lime juice. In this variation, we used Art in the Age’s Sage spirit; a garden gin featuring American botanicals. The Sage adds a fantastic handcrafted quality to the updated cocktail. Not only is this the perfect cocktail for Saint Patrick’s Day, it’s also a great cocktail to ring in Spring, with its vibrant herbaceousness.
1 oz Sage
1 oz Green Chartreuse
1 oz Luxardo Maraschino Liqueur
1 oz Lime Juice
Combine ingredients over ice. Shake and strain into a champagne coupe. Enjoy!
Pat and Robbie
Word of Moth Philadelphia: Food + Drink
From beer-battered bagels to spit-fired meats, our picks for great feeds in the City of Brotherly Love
By CH Contributor
On 19 March 2015
by Mark Likosky
Philadelphia seems to get a bad rap from many people who visit the city for work and get stuck in Center City with no idea where to go for lunch. The reality is Philly—as one of the largest cities in the US—is brimming with great places to eat, if you know where to look. From burgers to brisket and matzo soup, here are some of the best places to fill up while exploring the City of Brotherly Love.
With their “Buy One, Feed One” initiative, proceeds from every 100% Angus Beef burger bought at Hunger Burger in the massive Reading Terminal Market goes to a child in need. Husband and wife chef duo George and Kim Mikel chose organizations No Kid Hungry and King’s Castle who can help feed a child for as little as 50 cents a day. And, if burgers aren’t your thing, the lobster mac-n-cheese here is one of the best dishes to be found in the whole market.
P.S. & Co
Chef Andrea Kyan (who started out in sweets but decided to go savory) believes “whole foods are the most accessible and significant way to effect one’s health, happiness and environment.” Her vision translates especially during P.S. & Co‘s quaint Friday-only BYOB prix fixe dinners in the back of this beautifully designed space by David Fierabend, of Groundswell Design. Breakfast, lunch, juices and meal plans are also available.
Tucked in a few blocks from the main street, Reanimator is worth a visit while exploring the charming little streets and row houses of Fishtown. Roasters Mark Capriotti and Mark Corpus opened this location (the first of several) in a former flower shop which maintains a simple and classy design.
Cheu Noodle Bar
Forget about what your notion of what a bowl of noodles is supposed to be, Cheu Noodle Bar doesn’t endeavor to be traditional. Order a Six Point Bengali Tiger, any one of the addictive buns and chef Ben Puchowitz’s exciting (and delicious) brisket and matzo bowl. You’ll probably want to come back to Philly for this place alone.
When you need some energy to wander Philly’s streets or a little detox, visit Khoran Horn’s Stripp’d Juice. Juices are prepared fresh daily at the HQ of chef Alex Garfinkel’s new Fishtown event space, AG Catering, and are as healthy as they are tasty.
New farm-to-table 20-person dinner series Sinful Feasts is run by the aforementioned Alex Garfinkel, and is for lovers of fine food and a little history. Hosted in stunning historical locations (in conjunction with Philadelphia Landmarks), each dinner is four courses and boasts quality, seasonal ingredients prepared meticulously. The first dinner at the Powell House featured cocktails Art in the Age spirits rather refreshingly mixed with Stripp’d Juice—future collaborations promise to be just as exciting.
Philly Style Bagels
Duo Collin Shapiro and Jonathon Zilber got into bagel-making by “curing meat and fish, making sourdough-based breads and brewing beer.” While Montreal-style bagels are boiled in honey water and New York-style in malt water, these bagels are boiled in Yards IPA. While their upcoming Fishtown location is in the works,Philly Style Bagels currently operates a Sunday morning pop-up out of Pizzeria Beddia
Down in the Southern-most point of Philadelphia, former Osteria sous chef Scott Calhoun is perfecting the art of spit-fired meats at Lo Spiedo. The name translates to “The Spit” and is located in the Navy Yard (where about 12,000 people work daily) and just blocks away from all the major sports arenas. Head to this newest ofVetri family-owned spots for a craft beer on draft, artfully created cocktails, a mandatory order of their already renowned fried chicken, and whatever else they decide to throw on an open fire.
Farm to bottle, to terrarium. We like things in one unbroken circle, so we’re giving recycled Art in the Age bottles a second life!
Show us your AITA terrariums using the #artintheage hashtag on Instagram and Twitter.
An empty Art in the Age bottle (peel off the label by running the bottle under hot water for a few minutes)
A variety of moss
Pour in about 1 inch of rocks. We used a sheet of paper as a funnel to make this easier.
Next, add a layer of moss (we started with brown Spanish moss). Use a long stick to compress and evenly spread the moss.
Next, grab your paper funnel and add in about 2 inches of fresh soil.
Now it’s time for the rest of the moss.
Using the stick, arrange the moss and rocks around until there’s even coverage atop the soil.
Use a spray bottle to dampen the moss and top soil. Never directly pour water into the bottle. Secure top.
Terrarium Care Tips:
- Check back every couple of weeks to see if your terrarium needs water. If the soil is dry use the spray bottle to add water.
- Take the top off at least once a month to air it out.
- If you see too much condensation or you’ve added too much water take the top off until it drys out.
Manly Cold Weather Wedding Drinks
Feb. 5, 2015
It is nice for men to have things to be in charge of at their wedding, and picking a signature drink is a task many grooms eagerly embrace. For a winter wedding, picking a hot alcoholic beverage can be just the thing to get him involved and excited about planning the big day. While there are many traditional hot green drinks to choose from to delight your guests, many of these involve candy and cocoa – not necessarily the manliest elements. For guys who like artisanal organic liquors, Art In The Age crafts a line of historically-inspired and USDA certified organic 80 proof liqueurs in ROOT, SNAP, SAGE and RHUBARB Tea. Here are three cold weather cocktail recipes featuring three these unique delights:
SNAP Hot Toddy Recipe
The Hot Toddy is a drink traditionally believed to relieve symptoms of the cold and flu. Art In The Age has mixed up a version using their SNAP liqueur inspired by the Pennsylvania Dutch recipe for gingersnap cookies. This recipe is for two people, so you can try it at home before scaling it up for your wedding day:
Directions: Divide the first four ingredients between two heatproof cups or mugs. Add the hot water and then divide the butter between the cups. Steep for 3-4 minutes before drinking.
SAGE Cranberry & Thyme Cocktail
This cocktail is perfect for those long winter nights and is served perfectly in a martini glass.
Combine ingredients into a cocktail shaker. Shake until ice cold and strain into a martini glass. Garnish with a sprig of thyme.
ROOT Spiked Hot Chocolate
Until the 19th century hot chocolate was used to treat ailments like stomach diseases. So really, this cocktail is for your own good.
Directions: In a small saucepan over medium heat, combine the milk, cocoa powder, sugar and salt. Do not boil or the milk will curdle! Whisk until the mixture is smooth and creamy. Remove from the heat and add ROOT liquor. Pour the mixture into a mug and top with whipped cream and a garnish of cinnamon and nutmeg (optional).
As you can see, you can create very interesting hot organic drinks for your cold weather wedding that both men and women will fawn over. The trick is to choose a unique organic liqueur as a starting point and build a fabulous cocktail around it. These three are sure to be crowd pleasers!
I’m not going to lie, I have a pretty awesome job. Last night was the first Sinful Feast, a dinner series hosted by a collective of local makers in Philadelphia. The idea is to work with local farmers and vendors to put together a night of feasting reminiscent of the “sinful feast” John Adams wrote about in the 1700s.
Hosted at the Powel House on Third Street, the four course menu of late-winter ingredients was put together by chef Alex Garinkel and paired with cocktails from Art in the Age mixed with Strippd Juice.
This was the first of the Sinful Feast dinner series featuring seasonal produce and local makers. Stay tuned for updates about the next feast happening April 30th!
Location: Powel House (Philadelphia Landmarks)
Cuisine: AG Catering
Flowers: Petals Lane
Spirits: Art in the Age
Juice: Strippd Juice
March 13, 2015
If you’re not familiar with Art In The Age, you should be. Based out of Philly, they make some of the most flavorful, complex spirits with organic ingredients. We had their RHUBARB and ROOT at our February Bitter Lovers event and they were a hit.
They use an incredible mix of botanicals and ingredients to flavor each of their spirits. Defying all classifications, they aren’t vodka, they aren’t gin…they’re just good.
For this cocktail, we used their SAGE. Slightly sweet and instilled with organic American botanicals including thyme, rosemary, lavender, fennel and, of course sage, it’s delightfully mixable in both sweet and savory cocktails. And at 80 proof, it’s not just some mild, flavored liqueur.
fine mesh strainer
2.5 oz Art In The Age SAGE
.5 oz simple syrup
.5 oz fresh lime juice
Start by placing 6-8 large mint leaves in the bottom of your cocktail strainer and muddle to release aromatics. Add SAGE, simple and lime and fill with ice. Shake like hell for about 15-20 seconds and double-strain into a chilled coupe glass. Garnish with a single mint leaf on top.
Know your farmer, know your food.
So for National Agriculture Day we visited The Farm At Doe Run that produces award winning cheese and fresh micro greens. We got a chance to talk to their head cheesemakers and herdsmen about their passion for sustainable agriculture and making cheese. Check it out below!
What is the most satisfying part of farming for you?
Matt, Cheesemaker: “Creating a handmade product from scratch that makes people happy.”
Sam, Cheesemaker: “Meeting and greeting with our customer and hearing how much they enjoy the cheeses we make by hand.”
Jeff, Herdsman: “Getting to work with and take care of the animals on the farm. Also, as the herdsman I enjoy seeing our milk turned in the final product of cheese by the end of the day.”
Brent, Herdsman: ” Getting to work outside, all day.”
What extra steps do you take to ensure quality?
Our top priority here at The Farm at Doe Run is to ensure that our customers receive the highest quality Cheese and any other products that we might produce here at the farm. We are always striving to produce the highest quality of cheese, but first have to ensure that you have the very best milk to start with. We are able to ensure the quality of our milk by raising our closed herd of Jersey cows here on the property, and by also knowing the land that they graze from seasonally. We ensure quality by taking great care in birthing, raising, milking, and caring for our herds. This in turn provides us with wholesome farmstead milk that will then be turned into our line of cheeses by our two very talented cheesemakers, Samuel Kennedy and Matthew Hettlinger.
How do you view your role as a farm in society?
As a collective farm team we hope that our place in society is important. We e provide healthy quality food for our surrounding area and beyond. Everyone needs good healthy farmstead cheese!
Share your farm story and photos with us using the #KnowYourFarmer hashtag on Twitter and Instagram! And keep your eye out for a collaborative boozy cheese wash in the near future.
A Sinful Feast
On Life, On Philadelphia
In the late 1700s, Elizabeth Willing Powel — wife of Samuel Powel, Philadelphia’s first post-Revolutionary mayor — was considered Philadelphia’s premier social figure, known for entertaining the city’s elite in her luxurious home on Third Street. John Adams called Elizabeth Powel’s gathering of food and merriment “a most sinful feast,” featuring “every thing which could delight the eye or allure the taste.”
I had the pleasure of attending a collaborative dinner in the historic Powel House here in Philadelphia this past Thursday. The first of many dinners inspired by the above quote by John Adams, “A Sinful Feast” was quite the break from the hustle and bustle of everyday life. Twenty of us gathered around a beautifully decorated table (props to Petals Lane for the florals) as we all enjoyed four courses of amazing farm-to-table dishes from Chef Alex Garfinkel and cocktails from Art in the Age and Strippd Juice. The four courses included haddock, venison, guinea hen, and then a lemon ginger cake for dessert. #nom
Keep your eye out for more of these dinners here and until then, prepare to drool from the photos below. Bon appetit!