Bottoms Up: Patty Hearst Syndrome

Sometimes life calls for a cocktail — and here at CityEats, we’re especially fond of celebrating Thirsty Thursdays. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to area restaurants and bars for inspiration. This week, mix up a Patty Hearst Syndrome from Cusp Dining and Drinks in La Jolla, California.

patty-hearst-syndrome

Patty Hearst Syndrome

Ingredients

  • 1½ oz Herradura Blanco tequila
  • ½ oz Pierre Ferrand Dry Curacao
  • 1 oz hibiscus agave syrup (recipe below)
  • ¾ oz fresh lemon juice
  • Prosecco

Directions

  1. Fill a cocktail shaker with ice.
  2. Add all ingredients except Prosecco to shaker and shake to chill.
  3. Double strain into a champagne flute and top with Prosecco.
  4. Garnish with an orange twist. Keep reading…

CityDrinks: Spring clean your wine list with new varietals, emerging regions

If you’re bored of the same old Chardonnay and Merlot, spring clean your wine list buy adding varietals from some of the world’s hottest wine regions, including southern Italy and France’s Loire Valley.

lupo

Wine by candlelight at Lupo Verde in DC.

“Ten years ago, it was hard to sell any Italian wine other than Pinot Grigio,” said Antonio Matarazzo of DC’s Italian newcomer Lupo Verde.  “Now, we have guests who are already very familiar with Italian varietals, and want to learn more.”

Matarazzo points to Donnafugata, a family-run wine group in western Sicily, as a perfect example of why Sicily, which boasts more than 250,000 acres of vineyards, is making “beautiful” wine.   One of their crisp whites is SurSur, made from indigenous Grillo grapes,  best known for their role in making Marsala. As a primary varietal, Grillo shows plenty of citrus and herbs. Another good, and inexpensive, introduction to the grape is Dalila from Stemarri – a Viognier/Grillo blend that rides well with lighter dishes such as fresh fish and spring vegetables. Keep reading…

Meatless Monday: Grilled Jardinare Sandwich

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays. So we’ve turned to chefs for a little inspiration. Today, Howells and Hood in Chicago dishes up a Grilled Jardinare Sandwich.

Howells and Hood Grilled Jardinere Sandwich2 (1)

Grilled Jardinare Sandwich

Ingredients

  • 1 medium sized eggplant
  • 1 large yellow squash
  • 1 large zucchini
  • 1 large red bell pepper
  • 1 large portobello mushroom
  • 1 bunch flat leaf parsley
  • 1 tbsp minced garlic
  • 1 cup extra virgin olive oil
  • 2 Shishito Peppers
  • 1 cup mayonnaise
  • 8 oz Burrata cheese
  • 8 slices multi grain bread
  • 2 cups arugula  Keep reading…

Bottoms Up: Jalapeno Margarita

Sometimes life calls for a cocktail — and here at CityEats, we’re especially fond of celebrating Thirsty Thursdays. While you can’t go wrong with a simple vodka and soda, there are times when you want to really shake things up. We turn to experts for inspiration. This week, New York’s Whiskey Park shakes up a Jalapeno Margarita.

GERBER BARS

Photo courtesy of Gerber Bars

Jalapeno Margarita

Ingredients

  • 3 pieces muddled jalapeño (no seeds)
  • 1 ½ oz Excellia Blanco tequila
  • ½ oz Cointreau
  • ½ oz simple syrup
  • 1 ½ oz fresh lime juice

Directions

  1. In a shaker, muddle jalapeño.
  2. Add tequila, Cointreau, simple syrup, and fresh lime juice.  Top with ice and shake.
  3. Serve in rocks glass over ice. Garnish w/ jalapeño slice.