Behind the Bar

You may have guessed this was coming, we are thrilled to announce the first-ever edition of our cocktail catalog, Behind the Bar. This is all thanks to an incredible amount of collaboration between departments, with our sales team, and of course our customers. We look forward to hearing your thoughts and better serving those of you behind the bar. Cheers!

 
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Floral Ice Cubes & A Truffled Cocktail

Truffled Bee's Knees 2.JPEG
 

Summer is at its peak and we are doing everything we can to soak up every last bit of it here in New England. Two years ago we first made ice cubes with edible blossoms for Mother's Day and we've been dreaming about them ever since.

For a summery flare, we are using edible marigolds today for their bright yellow and orange hues, perfect for adding to spa water, lemonade, and cocktails-of course.

One trick we found helped, is to boil your water before adding it to the trays, this removes any bubbles and impurities leaving you with crystal clear cubes so those edible blossoms can really shine through.

 
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Truffled Bee's Knees

 

ingredients


2 T Fondo di Alba® Truffle Honey

1 T Warm Water / very warm

4 oz Dry Gin

2 oz Lemon Juice

Micro Marigold Ice Cubes / as garnish

Wainer Family Farm® Apple Mint / as garnish

 
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method


To prepare the micro marigold ice cubes, fill and ice tray with gold water, and evenly distribute 3-4 micro marigolds into each cube. Freeze overnight.

To prepare the cocktails place the honey and warm water into a mixing glass. Stir to dissolve the honey, then add the gin and lemon juice. Add ice, and stir to chill the cocktail.

Fill two rocks glasses with the marigold ice cubes, and stain the cocktail over the top of the ice cubes. Garnish each glass with apple mint, and serve. Cheers!

 
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Seafood Soirée

This Thursday, July 19th, 2018 we have the pleasure of being a part of the Seafood Soriée, a showcase of local seafood to benefit the New Bedford Fishing Heritage Center. Guests will enjoy more than a dozen signature seafood dishes created by the area's finest chefs including our very own Citrus Cured Day Boat Flounder.

Whether you tasted our dish at the event, or you're simply looking for a new seafood recipe to try at home, we are so glad to share the full recipe with you right here. Enjoy!

 
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Citrus Cured Day Boat Flounder

 

ingredients


The Cure
1 fillet Flat Fish / such as fluke or flounder     
1 C Kosher Salt
1 C Granulated Sugar
1 jar Jansal Valley™ Kanzuri Paste
2 ea Lemons / juiced / zested
3 ea Lime Leaves / roughly chopped

The Garnish
3 ears Corn / grilled / removed from cob
½ can Jansal Valley™ Piquillo Pepper / diced
1 lb Toy Box Squash / halved / grilled
3 T Jansal Valley™ Olive Oil
2 T Lime Juice
2 T Fish Sauce
3 T Kilchurn Estate™ Thai Green Curry
½ C Jansal Valley™ 20-22% Coconut Milk
3 T Fried Garlic
       Cilantro / stems removed / for garnish
       Mint / stems removed / for garnish

 

method


In a medium sized mixing bowl, combine salt, sugar, Kanzuri Paste, bay leaf, lemon juice, and lemon zest, mixing thoroughly. Cover the flounder fillet evenly on both sides, wrapping the container so that it is air tight. Refrigerate for 12-48 hours, depending on desired texture. Remove the fillet from the salt mixture and rinse the remaining salt. Pat until dry, rewrap, then reserve under refrigeration.

In a medium sized mixing bowl, combine corn, squash, peppers, olive oil, lime juice, and fish sauce, adding salt as needed.

In a separate bowl, combine green curry paste with coconut milk and mix until smooth. In a medium platter, spread the coconut curry in an even layer across the base of the plate. Next, thinly slice the cured fish fillet, creating small, ⅛" thick, 2" long slices. Line the center of the plate lengthwise with the slices, then top with grilled vegetables, fried garlic, and picked herbs. 

 
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