Showing posts with label whiskey. Show all posts
Showing posts with label whiskey. Show all posts

26 December 2013

Whiskey Soaked Campfire Jerky

How was your Christmas? Mine was deliciously quiet with my husband our little Pilgrim. We exchanged gifts, grilled steaks at home and went to see American Hustle (tremendously amusing & fantastic costuming!). There were a few things that I had planned to pick-up for his holiday haul, that I didn't pin down: new-to-him bottle of bourbon and beef jerky. Those two worlds collided in my Feedly this morning with a feature of Whiskey Soaked Campfire Jerky from Manready. The beef is marinated in Bulleit bourbon and  slow smoked with Texas pecan wood. I'll be filing this under gift ideas for future events!

11 February 2010

an evening at Vintry

Motivation to slop through yesterday's blizzard proved bleak as I settled into a nap. Several text message beeps and a bleating roommate later, I pulled on my wellies and scarf. Trudging through the mess, I settled into Stone Street's new hot spot, Vintry, for wine and nibbles. A host approached immediately and negotiated a five minute wait for a table. He brought water and glasses of Pecorino il Feuduccio Colline Teatine Marche (2008) for sipping, while we pealed off our coats.

I took in the setting: perhaps the sexiest (collective) group of patrons I have ever encountered in the Financial District: saavy attire, sharp features and nibbling shamelessly on tapas between calculated sips of wine and bourbon. The venue is cozy- and quite packed. One who speaks with their hands will likely swat a fellow patron, or server. Small plates are served to match the 200+ list of bourbon/whiskey and impressive wine scroll.

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A bottle of Caposaldo Prosecco (brut veneto, Italy) was ordered, as well the Lobster Stuffed Mushrooms and Tuna Tartar. The server brought the Lobster first: carefully dividing portions of separate plates. Tender and a bit hardy, the dish matched the dry and crisp bubbles of the Prosecco. The tartar came in a neat cylinder topped with creme fraiche and black caviar. Served with thin crustini and lightly dressed greens, the plate punctuated the meal quite well.


Image: Gothamist