Tag Archives: Roanoke Virginia

A Treat For Your Feet ~ Herbal Foot Soak

Herbal Foot Soak

A Treat For Your Feet

 This morning I woke up with soft happy feet. The reason for my delighted digits? An herbal foot soak at Queenpin Family Wellness. It takes a lot for me to sit still for an hour but I find that I am always refreshed when I find an excuse to do it. What better excuse than to soak my toes in a bath of Tibetan herbs.

Kristen Thomas, Office Manager, Queenpin Family Wellness

A foot soak is not the same as a pedicure. This herbal soak is designed for relaxation, pain relief and increased circulation which should result in improved sleep. If you are looking for pretty toes have a pedi. If you are in need of a little quiet time to relax your tootsies then give yourself the gift of an herbal foot soak. Sometimes doing a little bit of nothing is exactly what is needed to reboot.

“People say nothing is impossible, but I do nothing every day.” ― A.A. MilneWinnie-the-Pooh

This event takes place the last Wednesday of every month at 5:30 p.m. at the Haven on 5th.

The process is by design very simple. Sit in a comfy chair. A tub of hot water is provided for you (a thermometer is placed in the tub so that the perfect temperature can be achieved before sticking our toes in the water). The water is infused with extra-large herbal teabags full of Tibetan herbs. When I asked Alex Watkins, LAc, one of the hosts of the event what her favorite herb was in the soak she responded, “Oh my, that’s like asking me which one is my favorite child.” She did say that she is partial to  Rhodiola Tibetica as a favorite herb in the soak because “it has a positive effect on mood as it helps to ease physical pain”. Light snacks, wine and tea are provided for your enjoyment.

After a bit your feet will tingle a little as a result of the herbs stimulating your circulation. Your shoulders will drop, your eyes may close…complete relaxation.

My tootsies thanked me for days after my foot soak but I wanted to find a way to make them feel good in between soaks so I found Savannah Bee Heel Balm. This stuff is the Balm! I roll it on my feet before bed (elbows too!) and my heels always feel soft and subtle.

 

The Haven on 5th

800 5th St SW
Roanoke, VA 24016

To purchase tickets for foot soak event:

http://www.eventupon.com/event/foot-soak-happy-hour-june/17882391

434-886-9752

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Making My Brand Sparkle With Professional Photography

I love photographs of food!  The more colorful and animated the better. When I was just a tiny tot I would sit in my Mom’s kitchen looking at all of the photographs in her cookbooks even before I could read the recipes.  I still choose books not by the cover so much as the number of photos inside. So when I had the opportunity to have a professional photographer photograph me and my culinary creations I jumped at the chance! I was pleasantly surprised at how relaxed I felt as the shutter snapped.

My neighbor’s daughter owns Megapixie Photography, a professional photography studio based in Chapel Hill, North Carolina.  When I saw her photography on the Megapixie website ~ http://megapixie.com ~ something sparked and I couldn’t wait to start putting together a portfolio.    Megapixie offers a small business package that was perfect for my needs.

Established in 2010, the owner of Megapixie is Annemie Tonken.    Annemie is the Dutch version of Anne Marie and is pronounced like the “onomy” in economy or autonomy.  Annemie specializes in fine art child and family photography. A visit to her website with photos of lots of happy bubbly babies and children will make you smile!  Fortunately she enjoys the art of food photography too.  She made me feel completely at ease by  spending some time getting to know me and my expectations prior to the photo session.  She asked me to send examples of the types of photographs I enjoy ~ photos of food and cooks/chefs.  She was encouraging and gently nudged me towards some things that she knew would work well from her wealth of experience.  I love color and she encouraged me to have several “wardrobe changes” because some colors reflect different levels of light better than others.

I had lots of props ready and we  had great fun changing up the set as she clicked the shutter.   The first thing I did that morning to get ready for the photo session was to collect Spring flowers from my garden…Red Bud branches and tiny Grape Hyacinth flowers.  Did you know that Red Bud flower buds are edible?  They have a fresh, slightly sweet tart flavor.

And of course we had several bottles of champagne ready to pop open over the course of the sunny Friday morning…but just for snappin’ photos not for sippin!  Since country ham biscuits are my signature dish I made some to photograph.

Here’s Annemie taking photos in my kitchen.

 

One of the first photos she took was a photo of a champagne glass and some blue hyacinths on an antique cobblers bench. My mother bought the bench in the 1950’s at an antique store when they first moved to Roanoke, Virginia.  It made a beautiful backdrop for the photographs.   I was tickled that Annemie chose the cobblers bench because it has always been one of my favorite pieces of furniture. I can just imagine a cobbler sitting on the bench thoughtfully making shoes.  Annemie sat on the floor and then climbed on a stool to get just the right shot.

Here she staged the pouring of champagne into a champagne flute. By using candles lit behind the flute she made it look like an evening of celebration.

I anticipate many uses for my photographs. I will use this photo for future submissions to magazines and other publications.  Thank you Megapixie for this fabulously fun  photo session!

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A Taste Of Naples ~ Margherita Pizza And Negroni di Fortunato

 “People who love to eat are always the best people”… Julia Child knew that food brings people together in the best way possible.  Now we have a new fun and delicious way to bring people together in Roanoke, Virginia.   Tour Roanoke recently announced that they will add A Taste Of Naples at Fortunato in Roanoke, Virginia to their food experience repertoire .   Tempt your tastebuds with an afternoon filled with Neopolitan Pizza,  Negroni Cocktails, fun and intriguing conversation and wine.  Here’s  10 of the best  reasons to share this food experience with friends, family and colleagues:

fortunato sparkling fizz

  1. POP THE CORK! A glass of Frizzante (gently sparkling Italian wine) sets the stage for your Taste of Naples experience.

2. TEAM BONDING IN THE KITCHEN! Fortunato’s Chefs will show you all how to stretch and toss pizza dough, then top it with fresh aromatic ingredients to create magically delicious pizzas. You will enjoy noshing on the pizzas right after they come out of the 1000 degree wood-fired oven!

fortunato oven

fortunato pizza pizza

3.  GOURMAND GUIDES! Curious about Neapolitan pizza, Italian liqueurs and craft cocktails?  Your tour guides, chefs and bartender are bursting at the seams to share their knowledge of the history and lore of Italian food and how it fits into the Roanoke food scene. Thank you to Fortunato’s Chef Jeff Farmer for giving us a fabulous Naples Experience!

fortunato book

Fortunato BartendarFortunato cocktail fire

4. Fortunato’s Bar Manager and Bartender extraordinaire Jackie Gentry will teach you to mix a brilliante Negroni cocktail.

Jackie showed us how to flame an orange twist. Flaming releases the citrus oils from the fruit.   After the flame burns out, rub the peel around the rim of the glass and put a larger strip of peel into the cocktail to serve.

fortunato gin

fortunato cocktail shaker

Fortunato cocktail

Fortunato Amaro

5.  YOU MUST TASTE AMARO! In Italian Amaro is the word for “bitter” and it will get your taste buds attention! An syrupy Italian liqueur made from herbs (rhubarb, chamomile, cardamom, saffron, myrrh and orange peel to name a few). Amaro is often drunk as an after-dinner digestif.  It has an alcohol content between 16 and 40 percent!

6.  LOVIN’ LOCAL! Attending the Taste of Naples Food Experience supports two local businesses: Fortunato and Roanoke Food Tours.

fortunato wine

7. STELLINA! The coziest cocktail bar nestled up next to Fortunato. Open Wednesday – Saturday 5 p.m. until last call. After all that fun stroll over to Stellina and enjoy another Negroni di Fortunato or choose from the extensive list of craft cocktails.  As noted in a recent New York Post article… These 10 tiny bars will give you the world’s biggest buzzes: “The hallmark of a good bar is its ability to make us feel a little less lonely by the time we leave. The hallmark of a good bartender is to bring that feeling to a simmer before sips meets lips. This little Virginian star achieves both.”  (article by Perri Ormont Blumberg)

Fortunato sign

8. THE PEZZO FORTE!  You can come back on Wednesday evening for  half price pizza.

9.  It’s easy to book your reservation…here’s the link: https://www.roanokefoodtours.com

Phone:  540-309-1781 or 1-800-656-0713. A Taste of Naples will be available in early 2018.

10.  Remember…

sign-at-fortunatos1

Santé !

fortunato painting

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Holiday Appetizer Recipes + Fried Deviled Eggs!

Last week my bubbly friend and I attended a spectacular cooking class  at the Shenandoah Club in Roanoke, Virginia.   Chef Roger Light shared his favorite holiday appetizer recipes with us.

SC cornbread

Crawfish Cornbread

This cornbread is a fabulous appetizer and would also be a delicious stuffing to serve beside your Thanksgiving turkey.

1 onion, diced

1 green pepper, diced

1 red pepper, diced

2 stalks celery, diced

3  scallions, chopped

1 pound Andouille sausage, diced

2 pounds crawfish tailmeat

To taste Cajun seasoning

To taste cayenne pepper

1/2 batch (9″ x 13″) of your favorite cornbread recipe

Saute onions,  bell pepper,  celery  and scallions in a little butter, cooking until onions are transparent. Add Andouille sausage, mix together.  Add crawfish tailmeat and cornbread batter, stir to combine all ingredients.

Pour into a greased 9″ x 13″ pan. Bake 350 degrees Fahrenheit for 55 minutes (check center of cornbread for doneness).

SC fried deviled eggsSC ME and eggs

My bubbly friend and I love to cook and her birthday was last week, so we decided a cooking class was the perfect way to celebrate her birthday!

Fried Deviled Eggs!

SC eggs

sc chef Carlos

Super Delicious!!! Chef Carlos demonstrated how to make fried deviled eggs, starting with hard boiled eggs. Cut the eggs in two and place the yolks in a mixing bowl.  Place the white halves on a paper towel lined baking sheet. Blot the egg white halves gently with paper towels to remove as much moisture as possible.

Grind panko bread crumbs in a food processor or blender to make the crumbs more like the consistency of flour.  Place flour in one bowl, egg whites mixed with a little water in another bowl and panko bread crumbs in a third bowl. Dip the egg white halves into flour, then egg white wash, then panko bread crumbs.  Place them on the paper towel lined baking sheet (replace paper towels if the towels are moist). Press the crumb mixture into the egg so that it adheres well.

Heat canola oil in a large pot on the stove.  Fry the egg white halves in hot oil until they are light golden brown. Remove the eggs from the oil with a slotted spoon or tongs and place on the paper towel lined baking sheet.  Allow to cool.

Using the hard-boiled egg yolks, prepare a deviled egg filling the same way you prepare your favorite deviled egg filling recipe. Add mayonnaise, pickle relish, mustard, or balsamic vinegar.  Sprinkle some crisp crumbled bacon in each fried egg half and then fill with the deviled egg filling. Garnish with smoked paprika or chopped chives.

sc mary ellen and eggs

Chef Carlos added sugar to his deviled egg filling which  was so yummy.  That got our group to talking about southern cooking traditions. Sprinkling sugar, salt and pepper over fresh garden tomato slices for instance. I shared the name of one of my favorite southern cookbooks with our group ~ “Being Dead Is No Excuse ~ The Official Southern Ladies Guide To Hosting The Perfect Funeral. ”  by Gayden Metcalfe and Charlotte Hays. Here’s their recipe for “Sweet Stuffed Eggs”:

tailgate eggs

Sweet Stuffed Eggs

You’ll need a big egg plate for this recipe ~ it makes twenty-four servings.  By the way, it’s tasty but not fancy ~ notice we use plain old French’s mustard instead of some rarefied moutarde.  These are what we call peckerwood eggs. 

Ingredients:

1 dozen hard-boiled eggs

sweet pickles or sweet pickle relish (start with 2 teaspoons and continue to taste)

1 tablespoon mayonnaise

2 teaspoons French’s (!) yellow mustard

1 teaspoon onion, finely minced

2 tablespoons Durkee Famous Sauce

salt and pepper to taste

Paprika for garnish

Makes 2 dozen servings.

 

SC lots of bacon

Billionaire’s Bacon

Double or triple this recipe ~ it will be gone in a flash! The perfect combination of salty, sweet and crunchy! (Use medium to thick cut bacon for this recipe.)

http://www.thevspotblog.com/2013/07/brown-sugar-dijon-candied-bacon.html

SC Miss L

“Miss Luan” shows off her fabulous Shrimp Lettuce Wraps served with Thai Peanut Sauce.

SC peanut sauceSC spring rollssc spring roll wrapper

Ingredients for the Shrimp Lettuce Wraps/Spring Rolls:

3/4 pound shrimp, cooked

2 heads butter lettuce

1 each carrot, peeled, grated

1/4 cup basil leaves

1/4 cup cilantro leaves

1/4 cup mint leaves

1/4 cup peanuts chopped

1 package cellophane noodle

Spring roll wrappers

Ingredients for the Thai Peanut Sauce:

1 1/2 cup creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sriracha sauce

1 tablespoon minced ginger

3 cloves garlic, minced

1/4 cup cilantro, chopped

Porchetta

SC chef rolling porkSC pork

Ingredients for Porchetta seasoning:

2 tablespoons fennel seeds ~ Chef Light showed us how to toast the fennel seeds in a saute pan on the stove, then crush the seeds to release the flavor and aroma of the toasted seeds.

2 tablespoons garlic, minced

2 teaspoons black pepper, freshly ground

2 tablespoons rosemary, chopped

2 teaspoons fresh sage, chopped

2 teaspoons red pepper flakes

1 each orange zest

The seasoning was rubbed into the pork tenderloin, then the tenderloin was wrapped in bacon and baked. Then slice and serve, delicioso!

SC smoked salmon and chefSC smoked salmon

Smoked Salmon With Cream Cheese, Capers and Red Onions

8 ounces cream cheese, softened mixed with:

2 ounces capers, roughly chopped

1/4 cup red onion, minced

1 lemon, juiced, zested

1 tablespoon parsley, chopped

1 tablespoon dill, chopped

Kosher salt, fine crack of black pepper

Spread the cream cheese mixture over lightly toasted baguette.

Top the cream cheese mixture with 8 ounces smoked salmon.

Thank you and Cheers to Chef Light and the Shenandoah Club Culinary Team!

SC 2 kittens

SC kitty cat

SC kitty

SC kitty in sink

Our new kittens are so happy in their forever home!  As you can tell from the photo above, “Ziggy” never stops moving until he falls asleep. I took them to the vet to get their “well baby check” and Ziggy jumped in the sink, then jumped in the trashcan. We had to give him a bowl of baby food to slow him down enough to give him his vaccination.

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Get Your Taste Buds Ready For Tailgating + Craft Beer Tasting

Salty, Smokey, Crunchy, Spicy, and Bacon!  Those are the flavors that add up to a tasty tailgate:

Make your own snack mix. Serve in small “Chinese Food Take-Out Containers” from your local party supply store.  Mix Pistachios and Dried Cranberries or Mixed Nuts, Yogurt Covered Pretzels, Wasabi Peas and  M&M’s.

Create a candy mix featuring your favorite teams colors ~ blue and orange M&M’s for University of Virginia Wahoos (Cavaliers) or boston baked beans candy (maroon) and  orange jelly beans for Virginia Tech Hokies. (These candies are available in bulk on-line.)

Homemade Cracker Jack in clear plastic bags tied with ribbon in your favorite team colors.

Don’t forget the Nachos, Wings, Ribs, Sliders, Grilled Bratwurst with Spicy Mustard, 

“Throwback Snacks” ~ some traditional tailgate favorites:

Charles Potato Chips With Lipton Onion Soup Sour Cream Dip

Olive Poppers (delicious served hot or cold) – olives wrapped in flaky cheddar cheese pastry.  Here’s a link to the recipe: http://www.geniuskitchen.com/recipe/sesame-cheddar-olive-poppers-109957

Deviled Eggs…Traditional, Spicy Jalapeno or Bacon Balsamic ~ here’s the link to my favorite recipe for Bacon Balsamic Deviled Eggs: https://bubblybee.net/2016/03/24/bacon-and-balsamic-deviled-eggs

Beer Candied Bacon…here’s a link to the recipe:  http://tideandthyme.com/beer-candied-bacon/

Small bottles of Coca Cola on ice (along with other libations of course!)

green chili

Chef Roger Light prepares this fabulous tailgating treat at the Shenandoah Club in Roanoke, Virginia… Chili and  Cornbread Mason Jars ~ I made these treats with Chicken Chili Verde…cornbread layered with chicken chili verde, sour cream, finely shredded cheddar cheese, chopped green onion.  Pre-made cornbread from the grocery can be rather sweet so I prefer to make my own cornbread for this tailgating treat. Serve each guest a chilled mason jar of layered chili.

My favorite Green Chili mix ~ Cookwell and Company Green Chile Stew ~ just add cannellini beans and ground chicken.

Enough with the food…let’s talk BEER!

Football and beer always compliment each other, so this being football season we decided to pop by a couple of new Craft Beer Tasting Rooms in Roanoke, Virginia.

starr hill

The first tasting room I visited was Starr Hill Pilot Brewery at the Bridges adjacent to Dr. Pepper Park. The Starr Hill Brewery Tap Room is in Crozet, Virginia.  This pilot brewery in Roanoke will allow the  brewery to experiment with unique, small-batch beers for research, development, and limited releases. The stage located in this facility will highlight local bands and musical talent.

http://theroanokestar.com/2017/10/04/starr-hill-brings-first-satellite-brewery-to-roanoke

starr hill outside signstarr hill sign

starr hill bar

starrhill taps

starrhill sign

Kale or Ale?!!!

starr hill flight

starr hill beers

We enjoyed a craft beer flight ~ 5 (5 oz. pours) for $10. Visit http://starrhill.com for food pairings and delicious recipes to pair with your favorite Starr Hill craft beer.  I found all of the Starr Hill brews to be delicious, especially the citrusy IPA’s.

Nothern Lights ~ India Pale Ale ~ Caramel color, creamy, hoppy, balanced bitterness with refreshing citrus. Serve with Chicken Tikka Masala, Gorgonzola and Cheddar cheeses.

Basketcase Lager ~ Golden color, American Helles Lager, full-bodied lager with bready malt flavor. Serve with crabcakes and Butterkäse cheese.

Grateful Pale Ale ~ Light gold, a bit flowery, full citrusy body. Serve with Thai Green Curry and Camembert cheese.

Reviver Red India Pale Ale ~Ruby red color, refreshing citrus, medium hoppiness. Serve with Thai Drunken Noodles and Cambozola cheese.

Crozet Gold ~ Golden color, golden ale. Light and refreshing, the perfect balance of honey malt and Cascade hops. Serve with Grilled Calamari Salad and Monterey Jack cheese.

starrhill painting.jpg

Next stop Deschutes Tasting Room in downtown Roanoke, Virginia. Craft beer flight 6 (4 ounce pours) $12.

Fresh Squeezed IPA ~  this mouthwatering delicious IPA gets its flavor from a heavy helping of citra and mosaic hops.  (The IPA’s were my favorites, love the citrus hoppiness!)

dark deschutes in the windowdeshutes

Cultivateur Provision Saison ~ Rustic notes of pear and apricot blend into this bright oak-aged Saison. (The more I sipped, the better I liked it.  The pear and apricot added pleasant bright fruit flavor to this brew.)

deschutes in the window

Pacific Wonderland ~ Citrusy Tettnang Mandarina hops combine with the crisp, bright character of a traditional lager to deliver a beer that is truly refreshing and undoubtedly worth sharing. 

American Wheat ~ Tempting citrus aroma and light wheat character. 

Mirror Pond Pale Ale ~ Cascade hops and more Cascade hops give this tawny colored ale delicious hop-forward aroma and flavor. Pale malt allows the hops to linger, not overpower. 

deschutes taps

Our two biggest football fans…Ginger Rogers and Ziggy Elman…but sometimes the TV gets a little too loud for Ziggy!

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The Bee Sting Cocktail ~ Oh Honey!

light

September Is National Honey Month!

A new mead and honey tasting room recently opened in our city. After tasting their delicious honey I want to put it in everything from hot tea to cocktails! OH HONEY! The Bee Sting Cocktail is my new favorite!

Bee Sting Cocktail new one

Bee Sting Cocktail

…honey makes this cocktail sweet and jalapeno gives it the sting!

Honey simple syrup (enough syrup for 3 cocktails)

1/4 cup honey

1/4 cup water

Combine honey and water in a small saucepan.  Heat over medium heat, stirring until the honey dissolves. Remove from heat and allow to cool.

Bee Sting Cocktail:

Makes one cocktail.

1  jalapeño slice (about 1/2 inch thick slice)

1 ounce gin

3/4 ounce freshly squeezed lemon juice

1 ounce honey simple syrup

Jalapeno strip  or lemon twist garnish

Gently muddle the  jalapeño slice in cocktail shaker, add remaining ingredients and shake with ice. Strain into a chilled cocktail glass and garnish with  jalapeño strip or lemon twist (or both!).

gin

Sunset Hills Gin, made in Virginia, is my favorite gin of the moment.  Light and delightful, it does not have a strong juniper taste.

Here’s the 411 about the Mead and Honey Tasting Room:

Blacksnake Meadery…from bee to bottle

https://www.blacksnakemead.com

The Hive (1116 A Main Street SW, Roanoke, VA) – Open year-round
(540) 597-8739
Thursday & Friday 5:00-8:00
Saturday  1:00-8:00
Sunday  1:00-6:00

mead bee hive

honey samples

Honey Flight

samples:  top left: Orange Blossom, top right Avocado

middle left:  Raspberry, middle right:  Buckwheat

bottom left:  Thistle, bottom right:  Wildflower

Orange Blossom and Wildflower honey are my traditional favorites to add to hot tea, so it was fun to taste some different honey made from some surprising nectar.

The most pleasant surprise was the avocado honey….YUM! Avocado honey is made by the bees from the nectar of the avocado blossom.  Rich, soft, creamy honey.  Perfect to drizzle over cheese as an hors d’oeuvre. Raspberry honey would also be a good choice for the drizzle.

Buckwheat honey is dark and delicious with molasses undertones. Buckwheat is not wheat, it is a fruit related to rhubarb. I would use this honey  for cooking and baking.

Thistles have prickly stems and leaves with a rounded head of purple flowers.  The thistle is the national symbol of Scotland. The flavor of this honey can vary depending on the variety of thistle blossoms that are the source of the nectar. It can be light and sweet or more earthy with cinnamon or anise undertones. Thistle honey is my new favorite to add to my hot tea.

honey drip

mead samples

My husband and I enjoyed a Mead and Cider tasting at The Hive. Our flight included:

Hoppy Bee Brew ~ tastes like a fizzy light beer, lots of Cascades hoppy flavor. The Hive recommends pairing this brew with burgers, earthy foods such as pasta with porcini as well as pizza.

Lime Bee Brew ~ Light, dry and carbonated made with lime puree.  The Hive recommends pairing this brew with Thai or Mexican dishes or other spicy fare.

Foggy Ridge First Fruit Cider ~ Crisp, fruity cider made from early season heirloom apples. Tart apple aromas and flavors.

Foggy Ridge Serious Cider ~ Dry cider with floral and apple aromas made with high tannin heirloom apples.

(Blacksnake Mead and Foggy Ridge Cider are both made in Dugspur, Virginia. https://foggyridgecider.com)

Meloluna ~ Blacksnake calls this their “honeymoon” mead (Latin, mel = honey; luna = moon). This sweet dessert mead has aromas and flavors of honey with hints of caramel. The Hive recommends pairing the Meloluna with your favorite dessert or a good cigar.

Ziggy Elman

This little 4 month old kitty just joined us in his new forever home. His name is Ziggy Elman (American Jazz Trumpeter). I will include a photo of his brother Artie Shaw in future blogs…he has not decided to come out from under the bed yet, a little shy.

Bee happy

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Bartender My Drink Is On Fire! Fun Facts About Vodka

Shane Lumpp, Bar Manager, River and Rail Restaurant, Roanoke, VA, presented “Cocktails 101” on Sunday evening.

r and r shane lightr and r char citrus

One of my favorite parts of the class was when Shane set the citrus peel garnish for the Cosmopolitan on fire. He explained that he always has a purpose for the garnish, it is not just for looks.  Lighting the citrus peel caramelized the citrus oil and gave the drink a tiny bit of a smokey aroma.

Celebrity Mixologist Cheryl Cook invented the Cosmopolitan Cocktail in 1985 at the Strand Restaurant in South Beach.

cosmo r and r

The River and Rail Cosmopolitan

For each cocktail:

1/2 ounce freshly squeezed lime juice

3/4 ounce Cointreau

3/4 ounce cranberry juice

1 1/2 ounce vodka

Place all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a cocktail glass.

Garnish:  Caramelized citrus strip

vodka

Deep Eddy is River and Rail Restaurant’s house vodka. Corn based vodka from Austin Texas. Any infused vodkas that River and Rail serves will be infused in-house at the River and Rail bar…such as their basil infused Luksusowa vodka in their Something About Mary Lennox cocktail.

http://riverandrailrestaurant.com/menus

Some fun facts about vodka from Shane’s class:

Shane recommends starting with the least expensive ingredient in a cocktail first. If you mess up at the beginning you can throw it out and start again without throwing out expensive ingredients.

Vodka, the word, appears to be a Russian diminutive of a Polish phrase, woda zycia, which means “water of life”.

Vodka really gained its momentum with the marketing strategy from John Martin of Smirnoff with the slogan “Smirnoff…it’ll leave you breathless”. 

By the 1950’s vodka was roaring into popularity with the addition of Bloody Mary’s, Screwdrivers and of course the Three Martini Lunch.

By 1967 vodka surpassed Gin as the highest seller of white spirits in the US and by 1976 vodka was the number one purchased spirit overall. Vodka still remains the most popularly consumed and purchased spirit in the US.

Match these vodka slogans to the vodka they represent: (answers at the bottom of this post)

Slogans:

  1. The world’s best tasting vodka.
  2. The greatest name in Vodka.
  3. As you like it.
  4. Pure Perfection.
  5. Unleash the Raspberry!
  6. The Purest Expression of Vodka
  7. Outrageously Smooth

Vodkas:

A.  Blavod black vodka  B.Boru  C. Romanov  D.   Smirnoff  E.  Absolut Raspberri  F. Grey Goose  G. Stolichnaya

ham biscuit river and railsnack plate r and r

We always know the bar snacks will be delicious at River and Rail (country ham biscuit with whole grain mustard, Gryere cheese, house-made Asiago crackers, homemade pickled green beans and carrots.  I am especially partial to the country ham biscuits with whole grain mustard.

blood orange liquer

I have a new favorite liqueur:  Solerno Blood Orange Liqueur… made with Sicilian Sanguinello blood oranges. Add a splash or two to sparkling wine or try these lovely cocktials:

chilledmagazine.com/solerno-blood-orange-liqueur-cocktails

Eclipse

On Monday, August 21, 2017 we celebrated the Eclipse of the Sun in style!

Answers to quiz:  1. F. – 2. D.-  3. C. – 4. D. – 5. E. 6. B. – 7. A.

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