Jockey Hollow Appearing at Beard House

Jockey Hollow Appearing at Beard House

Case Study Image


Case Study Image



By  | May 26, 2015


On Monday, June 15, chef Kevin Sippel, wine director/owner Chris Cannon, pastry chef Erica Leahy and pastry chef Andrea Lekberg from Jockey Hollow Bar & Kitchen, Morristown will present a “Garden State Luxe” dinner at the Beard House, 167 W 12 Street, New York City. The following menu will be served:

Hors d’ oeuvres: Forty North Oysters with Tomato–Black Pepper Passata; Mushroom Ciccioli with Eggplant Bagna Cauda; Testa Sopressa with Salsa Verde on Crostini; Scrambled Eggs with Caviar and Dill Seeds; and Frattaglie Fritto with Marsala Agrodolce.

(Liquid Swords—Art in the Age Sage Spirit with Ancho Reyes, Demerara Sugar, Lime, Angostura Bitters, and Brut Champagne and First Offense—Art in the Age Rhubarb Spirit with Clarified Lemons and Strawberries and Peychaud’s Bitters)

Goat’s Milk Caprino with Ralston Farm Tomatoes and Agretti

(Ca’ Montanari Opera Rosa Lambrusco Di Modena NV)

Pappa al Cetriolo–Assorted Cured-and-Smoked Barnegat Bay Fish

(Gunther Steinmetz Wintricher Geierslay Riesling Sur Lie 2012)

Duck Liver Terrine with Fermented Celtuce and Husk Cherries

(Lustau Anada Oloroso Abocado 1997)

Fava Bean–Red Garlic Agnolotti with Mangalitsa Collar Confit and Valley Shepherd Creamery Pecorino

(Lime Rock Kota Pinot Noir 2010)

Roasted Veal Cheek with Caponata Crudo and Green Olive Gremolata

(Mercouri Estate Domaine Mercouri 2010)

Sparkling Ralston Farm Strawberry Soup with Poached Rhubarb, Mascarpone Panna Cotta, and Angel Food Cake

(Ca’ Dei Mandorli Brachetto D’Acqui 2012)

7 PM; $170; members $130.Reservations: 212-627-2308.


Carol A. Berman, radio personality and founder of Class in a Glass/Take Home Sommelier,will be teaching wine classes at The Farm Cooking School, 1998 Daniel Bray Highway, Stockton (GPS address: 1925 Daniel Bray Highway, Stockton). These classes will feature Carol’s selections from some of the latest upcoming regions, as well as great sleeper selections from more prominent regions. Light fare will be served at the end of each class. Each class runs from 7 to 9 PM and costs $85; $435 for the six-class series. The following are scheduled: June 4: Wines of France; June 11: Wines of Italy; June 18: Wines of Spain and Portugal; June 25: Wines of North America; July 2: Wines of South America and July 9: Wines of Australia and New Zealand.




Master of Whiskey for William & Grant, Jim Patterson will be at Paragon Tap & Table, 77 Central Avenue, Clark, to discuss single malt whiskey. A family-style dinner will be served. 7 to 9:30 PM; $50. For reservations, e-mail



Michael Arnone’s Crawfish Fest will be held at the Sussex County Fairgrounds, Augusta and include Louisiana and New Orleans-style music, food and camping. Some menu items which, will cost $10 or under, include: boiled crawfish, crawfish etouffee, jambalaya, grilled alligator sausage and many more New Orleans dishes. For information and tickets, check the event website.



Chefs Robin Hollis and Douglas Piccinnini will teach a hands on cooking class, “A Chef’s Table Dinner with Poor Farm Food” at Heirloom Kitchen, 3853 Rt 516, Old Bridge. Chefs Hollis and Piccinnini own Poor Farm Food, a catering and event company that also operates as a pop-up restaurant. The following dishes will be on the menu: warm Jersey asparagus with sauce gribiche, caperberries and micro herbs; pork rillettes with mustard cracker, spring onions and baby lettuces; olive-oil poached cod with new potatoes, peas and preserved lemon; and Meyer lemon sponge cake with wild rhubarb compote, goat cheese and nasturtium. Vegetarian options available. 7 PM; $85. Reservations: 732-727-9444.


Chef Paul Drew will teach a Clam Bake for Two cooking class at Phillips Seafood Restaurant, The Pier Shops at Caesars, One Atlantic Ocean, Atlantic City. 11:30 AM; $65. For more information, visit their website or call 609-348-2273 for reservations.



An “All About Goat Cheese” tasting that will be held at Brick Farm Market, 65 East Broad Street, Hopewell. Guests are welcome to bring their own wine or beer. 7:30 to 8:30 PM; $45 plus tax. For more information, please contact Michel Lemmerling or visit their website.



A Rose Wine Tasting will be held at Satis, 212 Washington Street, Jersey City. 8 PM; $55 plus tax and tip. Reservations: 201-435-5151.

Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to

Jockey Hollow Appearing at Beard House 

RHU-Paul’s Orange Tic Tac

RHU-Paul’s Orange Tic Tac

Case Study Image


Case Study Image


Every year the competition really heats up on RPDR, and the final contestants are given an opportunity to sit and enjoy “a meal” with RuPaul herself. It’s a chance for them to have a private conversation (on camera) and open up even further to each other, and the TV audience. Each queen relishes the stomach filling sensation of a full meal consisting of a single Tic Tac. MMMmmm.

In honor of this seven-year itch of a tradition, we’ve created a fruity, fizzy and fabulous cocktail inspired by that infamous “lunch” with RuPaul.

1 part Art in the Age RHUBARB
1 part orange juice
2 parts sparkling wine
Splash cranberry juice
Flamed orange peel
(optional) Teaspoon of Galliano

Mix RHUBARB and orange juice in a glass, over ice. Top with sparkling wine and a splash of cranberry juice, and garnish with a flamed orange peel. For extra 70’s disco flair, stir in a teaspoon of Galliano liqueur.


Speakeasy Stroll to preview Jazz Age on the Delaware

Speakeasy Stroll to preview Jazz Age on the Delaware 

Case Study Image


Case Study Image


Speakeasy Stroll to preview Jazz Age on the Delaware  

Although pop-up beer gardens weren’t legally around in the 1920s, we can relive them as if they were as the Glen Foerd Mansion (5001 Grant Ave.) will host a series of outdoor lawn parties entitled “Jazz Age on the Delaware.”

Beginning Saturday, Aug. 1, the parties will vary in vintage-food specials, a pie-baking contest, 1920s dancing and dress attire, and lawn games fancied in the 20th century.

Although the wait is lengthy, on Wednesday, May 27, a preview of what to expect will begin at 5:30 p.m. during a boozy cocktail crawl. This speakeasy crawl is free to join and will highlight vintage cocktails made with Art in the Age Spirits.

Participating bars include:

The Ranstead Room (2013 Ranstead St.) – 5:30 to 6:30 p.m.
1 Tippling Place (2006 Chestnut St.) – 6:30 to 7:30 p.m.
Franklin Mortgage Investment Co. (112 S. 18th St.) – 7:30 to 8:30 p.m.
Vesper (223 S. Sydenham St.) – 8:30 to 9:30 p.m.
1925 Cocktail Lounge (111 S. 17th St.) – 9:30 to 10:30 p.m.


Case Study Image


Case Study Image


With a farm-to-bottle approach, Tamworth Distilling & Mercantile (TDM) in Tamworth, NH just opened.

The distillery is the latest from spirits guru, Steven Grasse, who created Hendrick’s Gin, Sailor Jerry Rum and most recently, Art in the Age Craft Spirits. The Tamworth Distillery is located on the site of the former Tamworth Inn. Grasse bought the dilapidated Inn two years ago and was able to preserve one of the historic buildings, which will later be used as a farm to table restaurant. TDM will produce its own line of unique small-batch spirits, as well as very limited edition spirits for Art in the Age. The distillery and botanical kitchen will be highly experimental – a sort of Willy Wonka’s chocolate factory of the spirits world.

In the Tasting Room, which affords a view of the distillery itself, there is a retail shop that includes bottles of the spirits themselves, as well as a collection of barware, mixers, books, and other artisanal goods for the home and garden. For those who want to continue experimenting at home, the shop stocks whiskey barrel aging kits, as well as an apothecary-style bar of herbs, spices, and fruit for infusions.

SNAP Spiced Coconut Popsicles


  • 3 tbsp. SNAP Liqueur
  • 3 1/2 cups Coconut Milk
  • 1/2 cup Toasted Coconut
  • 1/2 cups + 2 tbsp. Organic Cane Sugar

Preparation: In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.

ROOT Mint Julep Popsicles


  • 2 1/2 cups Water
  • 1 cup Demerara Sugar
  • 1 cup Mint
  • 1/3 cup ROOT


Preparation: Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this seep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.

SAGE Cucumber Ginger Basil Popsicles

Makes: 8 pops


  • 2 oz. SAGE Liquor
  • 1 cup Reed’s Ginger Beer
  • 1 Large Cucumber
  • 2 Limes
  • 2 oz. Simple Syrup


Preparation: In a blender combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth. Pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours.

RHUBARB Strawberry Basil Lemonade Popsicles


  • 1 1/2 cups Raspberry Lemonade
  • 1 cup Fresh Strawberries
  • 1 cup Sugar
  • 1 cup Water
  • 5 Fresh Basil Leaves
  • 1/4 cup RHUBARB Tea

Preparation: First make the basil simple syrup. Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over a medium-high heat until the sugar is dissolved. Remove it from the burner and add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.


Combine the 1 1/2 cup raspberry lemonade, the 1 1/4 cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well.  Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not too hard so it resists going in. Let freeze for 7-10 hours, then enjoy!



4 Artisan Organic Cocktail Recipes For Your Spring Wedding

Case Study Image


Case Study Image


If you are planning a spring or early summer wedding and are looking for a signature drink (or two or three), these artisan cocktail recipes from Art In The Age will have your guests sipping seconds. 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 four fabulous spring cocktail recipes featuring these unique alcohol blends.

The Rhuby Rose Spring Wedding Cocktail

Strawberries reach their peak season in April, May and June, so what could be more refreshing than the taste of local strawberries and rhubarb tea in a tall glass for your spring wedding? This simple recipe brings out the natural sweetness of spring with a kick. The lush red color is also irresistible.

  • 2 parts RHUBARB Tea
  • 2 parts organic strawberries
  • Dash of Rose Water
  • Club Soda
  • Directions: Muddle strawberries, RHUBARB, and rose water in a tall glass. Add ice and club soda. Scale based on how many people you want to enjoy this special wedding drink for spring!SAGE Farmer’s Market Spiked Lemonade

    Juicy watermelon, fresh lemon, and sophisticated cucumber accents make this drink extremely refreshing on a hot spring day.

    • 1.5 parts SAGE
    • 3/4 parts fresh lemon
    • 3/4 parts simple syrup
    • Muddled watermelon
    • Cucumber
    • Basil
    • Splash of club soda

Directions: Muddle watermelon, lemon juice, cucumber and basil in a tall glass. Add in simple syrup and SAGE, top with club soda and pour over ice.

ROOT and Root Beer Wedding Cocktail

For root beer lovers, nothing could be simpler than this recipe. Blend your favorite root beer with this artisan root beer flavored alcohol and bam – you have an awesome and totally unique drink for your green wedding.

  • 2 parts ROOT
  • 4 parts Root Beer

Directions: This drink keeps it simple. Combine ingredients and serve over ice. Enjoy!

SNAP Farmhouse Shandy

Shandies are typically made by blending beer and a non-alcoholic soda, carbonated lemonade, ginger beer, ginger ale, or juice. They are refreshing and a tad sweet, without being too “girly.” This shandy recipe is unique as you add a gingery twist with SNAP – and an additional alcoholic kick to an otherwise mellow drink. A sure crowd pleaser at your spring cocktail reception.

Directions: Combine ingredients and pour over ice in a tall glass. Garnish with basil.
4 Artisan Organic Cocktail Recipes For Your Spring Wedding 

Rhu-Paul Cocktail at Mile High Gay Guy

Rhu-Paul Cocktail at Mile High Gay Guy


5.19_1 Mile High Gay Guy

5.19_2 Mile High Gay Guy
The finale of RuPaul’s Drag Race is on May 19, and the fine folks at Art in the Age have put together the perfect cocktail to sip whi
watching the contestants

RHU-Paul’s Orange Tic Tac
1 part Art in the Age RHUBARB
1 part orange juice
2 parts sparkling wine
Splash cranberry juice
Flamed orange peel
(optional) Teaspoon of Galliano
Mix RHUBARB and orange juice in a glass, over ice. Top with sparkling wine and a splash of cranberry juice, and garnish with a flamed orange peel. For extra 70’s disco flair, stir in a teaspoon of Galliano liqueur.
Inspired by the lunch that RuPaul shares with finalists (a single orange Tic-Tac), this fruity, fizzy cocktail is fabulous.
Posted by 
Cocktails: RHu-Paul’s Orange Tic-Tac 

An Afternoon in Philly: Grilled Cheese, Pizza, Art in the Age, and a House

An Afternoon in Philly: Grilled Cheese, Pizza, Art in the Age, and a House

Case Study Image



Philly, you will always have a special little place in my heart, even if we were to move a million miles away, I’d still love you and think of you often. Especially the food. Oh, the food.

Me and my husband have always made our dates about good food. Ever since we were dating, we were excited to finally be able to experiment with food, and after growing up in a rural area where TGI Fridays are considered fancy, we could choose to indulge ourselves with an incredible meal. We’ve essentially eaten our way through Philly, and what I love more that anything, is that we never seem to run out of amazing new spots to try.

Whether it’s super fancy, or casual bars with some kick-butt food, Philly has literally got it all, I swear. If you live around Philly and haven’t tried some of the amazing eats it has to offer, well shame, shame, I know your name.

This past weekend I had something crazy, and totally unexpected happen – I three days off in a row. Amazing, I know. I’m still basking in the glow of it.

Saturday, Frank and I decided to spend the day together and enjoy the city. We quickly realized that going anywhere past Broad street was pure mayhem. Between the Rittenhouse Festival, and all the events at the Art Museum, it was crazy. But that’s fine with us, because we adore East Philly. Walking through Old City always feels like I’m at home, and I think it may always feel that way to me.

We had lunch at Revolution House. We sat on the roof deck and enjoyed the beautiful weather. I had grilled cheese, he had a cheese steak (which he snagged a bite of before I had a chance to snap a picture. I don’t blame him at all though, it smelled amazing). Our food was delicious, the view was lovely, and the service was great. I spotted several diners around us with delicious looking drinks that still have me kicking myself for not getting one (next time, though).

After lunch we wandered through Society Hill. If you ever see two kids in their mid twenties walking around society hill, pointing and commenting on all the of the historic architecture, well, that’s us. We’re geeks.

We were excited because we were finally able to grab a tour of the Physick House, which we’ve been wanting to do for some time, but it always seemed to be closed when we were around.

It was lovely, and interesting. We were lucky to get on a tour with only two other ladies, so it was intimate. They have so much of the family’s original furniture too, which is fascinating. I also loved getting to meet the great great (great great great?) grandson of Dr. Physick which actually lives in the house today!

After the tour we did a little more walking, and got some drinks and relaxed a bit. PS - if you’re ever in the area and looking for your coffee fix, I love Menagerie Coffee, although Old City has plenty of other great cafes as well.

I’ve talked about before how I feel Old City has some of the best small boutiques in the city, and I still stand by it. So, of course, I couldn’t help popping in Art in the Age while I was in the area.

Last time I was in I wanted to check out their Warby Parker collection, but it was pretty packed. I was lucky this time though, and the shop was nice and quiet. I went ahead and tried on basically every pair, and fell in love with the ones below. I’m thinking I definitely need to order them, right?? Besides my obsession with a new pair of glass, I just always love to check out what brands and artist’s their carrying currently, because they’re always interesting.

How to explain Pizzeria Beddia? The whole operation seems to be two guys – one makes the pizza, the other takes the orders. They don’t have a phone, they don’t deliver, and they only make so many. You come in, you pay cash, and they tell you when your pizza will be ready. It was a Saturday night, and we got there around 6:30 and we’re told to come back at 7:40 for our pizza. It’s not fast food, it’s not convenient food, but it’s damn good pizza. Pardon my french.

They have two standing tables to eat at if you really want to dig right into your pizza there, but instead we grabbed some drinks from the grocery store across the street (which also looked pretty amazing, and I could see myself wandering around in and spending too much money at someday), and headed to one of the parks on water. We grabbed a bench, and munched on our pizza. The cheese, by the way, is just plain incredible, I may dream about it for weeks. We made some doggie friends, and were greeted by some unexpected, but totally welcomed, fireworks.

I couldn’t complain if I tried.



RHUBARB featured in FSR Magazine

RHUBARB featured in FSR Magazine

 Case Study Image


As seasons shift, we can push aside dark, gripping Manhattans for light and lively concoctions made with, say, fruit-infused vodka and naturally sweet tequila. Perhaps extend dinner on the patio with a glass of exquisite rum, and stoke appetites with delicate, vermouth-rich cocktails.

Rhubarb is a vivid springtime staple at farmer’s markets, but RHUBARB Tea, from Pennsylvania-based Art in the Age—the states own pioneering Benjamin Franklin was the first to bring rhubarb seeds from Europe to the U.S—extends rhubarb’s sadly fleeting shelf life. Subtly tangy and sweet, it unites rhubarb with beets, carrots, lemons, petitgrain, cardamom, and pure cane sugar. Weave it into a gimlet or pair it with honey and tonic for a refreshing highball.

Case Study Image


Case Study Image