This December 31, we will be celebrating the New Year in unprecedented style with a pairing dinner to rival all others. With the first of the two menus we will be offering for New Year’s Eve, we are fortunate enough to show off one of the rarest proteins in the
Miriam’s desserts consistently bring smiles to our faces, and the faces of our guests who know they can come every month for something new. Her current menu is no different, featuring a series of desserts that will, invariably, make you stop whatever you’re doing and pay attention to what’s on
Probably the most ubiquitous of “Cuban” cocktails is the Cuba Libré, common to all those who don’t know anything about cocktails beyond “I’d like a rum and coke.” But this dime-a-dozen drink—like many popular classics—has a surprising origin. The drink came into being around the time of the Spanish-American War
Our July desserts have arrived, and they are perfect for the gruesome heat we’re having this month! A Vanilla Panna Cotta is a silky summer treat, a final finesse to end your meal and your day. A hemisphere of sexy, smooth vanilla panna cotta is the heart of this dish,
The heat of the summer is here, and while us Kentuckians know that means imminent storms that never appear, gruesome humidity, and gorgeous evenings, it also means we’re in the absolute height of Kentucky produce season. The farmers’ market overfloweth, and we are often the beneficiaries of our farmers’ good
Because our favorite thing is sharing knowledge about spirits and cocktail culture, we’re adding a series of new classes to our seminars over the next few months. This series is designed to explore another of the lesser known spirit in our region: Mezcal. And we’re promising a world of knowledge,