Macke’s Goes to the Country Again This Saturday…Plus New Cocktail Menu!

It’s time again for our ‘chinese fire drill’ in which Caleb, the Chef @ Mack & Kate’s, and I swap kitchens and do a special menu at the other restaurant (usually will be the 3rd Sat of the month but had to switch date for March due to a private function @ Macke’s last Saturday night…

Give Jill a call @ 292.3838 to make a reservation @ either restaurant!

 

Chinese Fire Drill 2

Dinner in the Country

03.27.10

 

It’s spring fever.  That is what the name of it is.  And when you’ve got it, you want – oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! 

~Mark Twain

 

~1~

Pan-Seared Jumbo Lump Crab Cakes, Pickled Watermelon Rind Relish;

Aged Balsamic Syrup

 

Black Bean Soup; Aged Sherry, Manchego, Benton’s Bacon, Crema

 

Spring Baby Lettuces, Watermelon Radish, Toasted Hazelnuts, Laura Chanel Goat Cheese; Roasted Lemon-Cilantro Vinaigrette

 

Pulled Pork BBQ Flat Bread; Maple-Spiked Mustard ‘Que Sauce,

Charred Scallions, Sweetwater Valley Cheddar, Benton’s Bacon

 

~2~

Cornmeal-Dusted Salmon, Blood Orange Gastrique; Ricotta Gnocci, Lobster, Vermouth,

Green Tomato Croutons, Tarragon

 

Porcini-Dusted Filet of Beef Tenderloin, Benton’s Bacon Demi-Glace;

“Loaded” Potato Cake, Grilled Asparagus

 

Bourbon-Brined Pork Chop, Apple-Celery Salad, Apple Gelee;

Caramelized Vidalia Onion-Gouda Stone-Ground Grits, Rainbow Chard

 

Toby’s Buttermilk -Fried Springer Mountain Airline Breast;

Whipped Yukon Gold Potatoes, Thin Green Beans

 

Cast Iron Skillet-Seared Scallops, White Balsamic Glaze,

 Green Tomato Skillet Cake, Basil EVOO, Baby Arugula

 

~3~

Blueberry-Ginger Cobbler; Lemon Custard Ice Cream

 

Chocolate-Raspberry “Pot Pie”; Milk Gelato

 

Apple Fritter Bread Pudding; Cruze Farm Buttermilk Crème Anglaise, Bourbon Caramel, Cider Sorbet

 

~~

Sunday afternoon proved to be another gloomy day so I spent the day on some upcoming menus & other things. I had been asked to create some drink specials for an upcoming dinner…this ended up as a new drink menu which will debut with the Spring Dinner menu on April 1st-all are takes on classic cocktails (most prior to Prohibition)…check it out-

Macke’s Classic Cocktails 20.10

 Sazerac

Corsair Wry Moon Rye Whiskey, Corsair Red Absinthe, Peychaud’s Bitters

One of the oldest known cocktails, with its origins in pre-Civil War New Orleans. The original drink was based on a combination of Cognac & bitters created by Antoine Amedee Peychaud in the 1830s, and is reported to be the first cocktail ever invented in America. In the 1870s, cognac was replaced with Rye Whiskey and absinthe was added.

 

Presbyterian

Black Maple Hill Small Batch Bourbon, House-Made Ginger Syrup, Lemon, Soda Water

Perhaps a reference to the nationality of the base spirit, and a nod to the Church of Scotland. Then again, the wholesome appearance of this drink makes it suitable for covert imbibing at church picnics; for all anybody knows, you’re relaxing in the shade with a tall glass of iced tea. The other camp’s explanation is it goes back about 50 years or so when people were having “parties” and neighbors were invited, there was always a few non-drinkers that were invited too. So, to be social, someone( I suspect a Bartender) came up with a mix of Ginger Ale & Club Soda that “looked” like a Rye &  Soda. That way they could hang at the party and “blend” with something that looked like a drink yet not consume alcohol.  

 

French 75

Tanqueray 10 Gin, Fresh Lemon, Champagne

The drink was originally concocted by the Franco-American World War I flying ace Raoul Lufbery, part of Escadrille Américaine air fighting unit. Legend has it that he liked champagne, but wanted something with more of a kick to it, so he mixed it with cognac which was readily available. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm howitzer artillery piece, also called a “75 Cocktail”. The French 75 was popularized in America at the Stork Club.

Clover Club

Plymouth English Gin, Pama Pomegranate, Lemon, Egg White

A drink that pre-dates Prohibition, and is named for the Philadelphia men’s club which met in the Bellevue-Stratford Hotel. It has a history dating back to at least 1911, and was enjoyed by the captains of industry who were members of the famous club. In its Heyday the drink was described by as being enjoyed by the pre-prohibition gentleman who would have  ” fit in”  with those of the club, and was a “Distinguished patron of the oak-paneled lounge.”

 

Vodka Daisy

Prairie Vodka, Lemon, Toby’s Grenadine Syrup, Egg White

The Brandy Daisy was a cocktail which first gained popularity in the late 19th century. One of the earliest recipes was published in 1876 in the second edition of The Bartenders Guide or How to Mix Drinks: The Bon-Vivants Companion. Over the years, daisies evolved with other base spirits, such as whiskey or gin (gin-based one from the 1930s in considered an early incarnation of the Cosmopolitan. Vodka is conspicuously absent as one of the big spirits of Pre-Prohibition cocktails as it was rarely consumed outside of Europe until the 1950s.

 

Brandy Alexander

Christian Brothers Brandy VS, Dark Crème de Cacao, Cruze Farm Chocolate Milk

The Brandy Alexander has a long history, being the more popular stepchild of the gin-based Alexander cocktail, which first appeared early in the twentieth century. Popular history holds that the brandy variation was created for the wedding celebration of Princess Mary and Lord Lascelles in London, circa 1922, and became widely known by the middle of the century ( Apparently it was such a household name that Mary Richards asked for one during her job interview in the pilot episode of The Mary Tyler Moore show).

 

 

 

 

 

~ by elevatedsouthern on 2010/03/23.

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