Category: Coffee

CHICAGO WELCOMES THE 2024 JAMES BEARD AWARDS® PRESENTED BY CAPITAL ONEWITH A LINE-UP OF ANCILLARY CELEBRATIONS AND SPECIAL EVENTS AROUND THE CITY 

breakfasts, Breweries, Chicago Restaurant Week, Chicago restaurants, Chicago River, Coffee, Distilleries, Drink, Farm-to-Table, Farms, Foraging, Gastronomy, James Beard Awards, Lake Michigan, Restaurants, winery

Celebrate this year’s James Beard Awards® presented by Capital One, kicking off on Thursday, June 6 and extending through Tuesday, June 11. This celebratory weekend is packed with an vast array of intimate and grand-scale events, featuring special menus, exclusive out-of-town chef and bartender collaborations, educational sessions, and more. With one of the strongest lineups of public events since the arrival of the James Beard Awards® in Chicago in 2015, the weekend promises to be one of the most lively celebrations of the city’s dynamic dining scene this year.

Recognized as one of the nation’s most prestigious honors, the James Beard Awards celebrate excellence in the culinary and food media industries, and broader food system. They also honor individuals who demonstrate a commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. 

Co-hosts Choose Chicago and Illinois Restaurant Association champion the city’s vibrant hospitality community year-round, but this weekend provides a particularly proud moment. Open to the public, 2024 festivities include: 

THURSDAY, JUNE 6

Mordecai’s James Beard Special Menu with Cocktail Pairings

Thursday, June 6th – Monday, June 10th

5:00 pm – 10:00 pm

Mordecai – 3632 North Clark Street, Chicago IL 60613

Reservation Here 

In celebration of the James Beard Awards, Mordecai will host a special James Beard menu with cocktail pairings in honor of the ceremony and James Beard Foundation from Thursday, June 6th – Monday, June 10th. Chef Djibril Webb has chosen two recipes from the James Beard Cookbook and Mordecai’s Bar Manager, Rena Long, created special cocktails to pair perfectly with each dish. The menu includes: Stuffed Little Neck Clams set to pair with the Vintage Mordecai Martini and the Breaded Pork Chop with Dill Caper Gravy paired with a cocktail featuring a coconut fat-washed Benriach 10, Bittermens Tepache pineapple, burnt coconut palm sugar, sfumato, and coriander bitters. A portion of the proceeds from each of the dishes and cocktails (sold a la carte) will be donated to the James Beard Foundation.

FRIDAY, JUNE 7

Celebration of Old-World Wines with Terraneo Merchants

Friday, June 7th, 2024

4:00 pm – 8:00 pm

Heritage Restaurant & Caviar Bar – 2700 W Chicago Ave, Chicago, IL 60622

Reservations Here

A two-part celebration with Sasha and Drue from Terraneo. To begin a two-part celebration, Heritage Restaurant & Caviar Bar will host a Happy Hour Take-over from 4:00 pm – 6:00 pm to sample a variety of wine with Sasha and Drue from Terraneo Merchants. All wines will be happy hour priced. They will provide tastes and an in-depth dive with those curious to know more. The event will feature happy hour bites and plates with a Georgian Twist! Reservations are strongly suggested, and open to the public. For the second half of the celebration, the restaurant will pour many bottles of Georgian wine to be passed and many toasts by Sasha and Drue during a traditional Georgian Supra Feast from 6:00 – 8:00 pm.

Le Sud James Beard Tasting Menu

Friday, June 7 – Sunday, June 9th, 2024

4:00 pm – 9:00 pm

Le Sud – 2301 W Roscoe Street, Chicago, IL 60618

Reservations Here

Le Sud will offer a special tasting menu in honor of James Beard Awards weekend. Please see the website for more information.

A Rooftop Pop-Up featuring James Beard Finalist Strong Water Anaheim at Château Carbide  

5:00 pm – 10:00 pm 

Château Carbide at Pendry Chicago – 230 N Michigan Ave., 24th Floor, Chicago, IL 60601 

Reservations Here

In the heart of Chicago’s Magnificent Mile, luxury boutique hotel Pendry Chicago’s rooftop cocktail haven, Château Carbide, will welcome the 2024 James Beard Award nominee (Outstanding Wine & Other Beverages Program) Strong Water Anaheim for a bar takeover 24 stories above the city. Operated by husband-and-wife duo Ying Chang and Robert Adamson, Strong Water Anaheim has gained nationwide recognition for its nautical-theme “tiki-easy” with rum-based libations, which transport guests onto a sunken ship embarking on an immersive tiki experience. Ying and Robert’s team will be on-site at the historic Art Deco Carbide & Carbon Building shaking up a selection of fan-favorite cocktails from the   menu of the James Beard Award nominated bar. 

The Bartender’s Bookshelf: Toby Maloney & The Violet Hour host Danny Childs, Slow Drinks 

7:30 pm -12:00 am  

The Violet Hour – 1520 N Damen Ave, Chicago, IL 60622 

Reservations Here

James Beard Award-winning author and barman Toby Maloney will welcome Danny Childs, author of Slow Drinks 2024 James Beard Media Award nominee (Beverage Book with Recipes) to The Violet Hour for “The Bartender’s Bookshelf.” The evening will be dedicated to showcasing the talent of the James Beard Media Awards nominee. Together with The Violet Hour team, ethnobotanist Danny has crafted a specialty menu that pulls recipes and inspiration from Slow Drinks, his acclaimed guide to foraging and fermenting seasonal sodas, botanical cocktails, homemade wines, and more. 

Throughout the night, signed copies of Slow Drinks will be available for purchase on-site with the help of the local Chicago bookstore, The Book Cellar. The Violet Hour will open its doors to the public, inviting local cocktail enthusiasts to meet Danny and Toby and grab a drink from the collaborative menu and a signed copy of the book while supplies last.  

Friday, Saturday, Sunday @ Sportsman’s Club

9:00 pm – 2:00 am

Sportsman’s Club – 948 N Western Avenue, Chicago, IL 60622

No reservations required

2023 James Beard Award winner for Outstanding Restaurant, Philadelphia-based Friday, Saturday, Sunday, will take over Sportsman’s Club’s bar. Beginning at 9:00 pm, FSS head bartender Paul MacDonald will showcase some of the restaurant’s signature drinks in addition to a few one-night-only creations. This event is first come, first served. No reservations.

SATURDAY, JUNE 8

Cocktail for a Cause at Bar Mar & Bazaar Meat by José Andrés

Saturday, June 8th – Monday, June 10th 2024

All Day

Bar Mar & Bazaar Meat by José Andrés – 120 N Upper Wacker Dr, Chicago, IL 60606

Sip for good! In celebration of and a show of commitment to the James Beard Awards in Chicago, Bar Mar by José Andrés and Bazaar Meat by José Andrés will donate a portion of proceeds from each Salt Air Margarita sold from Saturday, June 8 through Monday, June 11 to the James Beard Foundation’s Women’s Leadership Programs. Whether a stop in during the energetic weekend or refreshment just before the ceremony at the Lyric, José’s signature margarita is the perfect way to cocktail for a great cause.

Summer Kickoff Party at Baobing!

1:00 pm – 3:00 pm

Baobing at Duck Duck Goat – 857 W Fulton Market, Chicago, IL 60607

No reservation required

Chef Stephanie Izard at Baobing, her Taiwanese-inspired walk-up window next to Duck Duck Goat, will offer cocktails and ice cream sundaes to kick off summer!

Under the Influence: How Dining Trends are Shaping Drink Choices– A Panel Hosted by the James Beard Foundation® 

2:00 pm – 3:30 pm

Biân – 600 W Chicago Ave Suite 001, Chicago, IL 60654

Reservations Here

Leaders in restaurants, bars, and hospitality, as well as beverage producers, will convene to talk about how dining trends, menu creation, and consumption shape how consumers select their beverages.  Kevin Boehm, Chairman and Co-Founder, Biân; Co-CEO and Co-Founder, Boka Restaurant Group; and 2019 James Beard Award winner for Outstanding Restaurateur will host the panel alongside Tahiirah Habibi and Richy Petrina, James Beard Awards Committee Members. Rodney Williams, James Beard Foundation Trustee and President, Diageo Beer Company will moderate the conversation. Panelists include:

  • Gregory Gourdet, Author, Chef and Owner, Kann; 2022 James Beard Book Award Winner; 2023 James Beard Award Winner for Best New Restaurant
  • Lynnette Marrero, Co-founder, Speed Rack and Partner, Delola
  • Julia Momosé, Partner and Creative Director, Kumiko; 2022 James Beard Book Award Winner
  • Tia Polite, Sommelier, Indienne
  • Aldo Sohm, Wine Director, Le Bernadin, and Aldo Sohm Wine Bar; 2009 James Beard Award Winner for Outstanding Wine Service

Fireside Chat with Diana Wu, Executive Director of Oakland Bloom, and Chef Melissa Tung, Justice for

Migrant Women’s Special Culinary Advisor, on Caring for Communities and the Role of the Restaurant

Industry

2:00 pm – 3:00 pm

Kendall College at National Louis University – 18 S Michigan Ave., Chicago, IL 60603

RSVP for the Event (info@oaklandbloom.org)

This intimate conversation, moderated by 2022 James Beard Leadership Award honoree and Justice for Migrant Women Founder Mónica Ramírez, will provide insight from two seasoned leaders in the food industry on the role of the restaurant industry in confronting crises and supporting care in the communities that surround them, and the workers that make them run. This conversation will look at trends they have seen since COVID, opportunities and promising practices, and the work that remains to be done. 

Immigrant Women Leading Across the Food Supply Chain 

3:00 pm – 4:00 pm 

Kendall College at National Louis University – 18 S Michigan Ave., Chicago, IL 60603

RSVP for the Event (info@oaklandbloom.org)

James Beard Leadership Award Honorees Justice for Migrant Women and Oakland Bloom (for Understory) work to advance rights, power, and pathways to ownership for working-class migrant women in food. While migrant women’s labor and knowledge are a cornerstone of the food industry at all levels, their voices and experiences are often erased. The event will feature powerful conversation with migrant women in food, discussing their experiences and insights around food and migration, and how they are advancing a more just, connected, healthier, and inclusive vision for the industry and their communities.

Convenience Middle West

3:00 pm – 6:00 pm

Middle Brow – 2840 W Armitage Ave, Chicago, IL 60647

Reservations Here

Middle Brow will feature the Texas barbecue joint, Convenience West to its patio for a pizza collaboration.

Celebration of Caviar with Antonio from Polanco Caviar

4:00 pm – 8:00 pm 

Heritage Restaurant & Caviar Bar – 2700 W Chicago Ave, Chicago, IL 60622

Reservations Here

A two-part celebration with Antonio Salto of Polanco and Chef Guy Meikle of Heritage Restaurant & Caviar Bar. Reserve Level Tastings: To begin the two-part celebration, Heritage Restaurant & Caviar Bar will host a sampling of some of Polanco’s Reserve level caviars during a tasting led by Antonio Salto. Enjoy a menu of items at your leisure anytime between 4:00 – 6:00 pm. Reservations are $70 a person and reservations are strongly suggested, open to the public. Continue the two-part celebration with Antonio Salto and Chef Guy during a special tasting menu from 6:00 – 8:00 pm. Tickets are $325 a person and all-inclusive with a max capacity of 24 guests, reservations are required.

Served Up: A Rooftop Pop-Up featuring James Beard Outstanding Bar Finalist Barr Hill Cocktail Bar at Château Carbide

5:00 pm – 10:00 pm

Château Carbide at Pendry Chicago – 230 N Michigan Ave., 24th Floor, Chicago, IL 60601

Reservations Here

Luxury boutique hotel ’s rooftop cocktail haven Château Carbide will welcome 2024 James Beard Award nominee for Outstanding Bar, Vermont-based   for a bar takeover 24 stories above the city. Barr Hill Cocktail Bar has gained nationwide recognition for its cocktail menu that combines handcrafted ingredients with cutting-edge bar techniques. From 5:00 pm to 10:00 pm, Barr Hill’s Head Distiller Ryan Christiansen and team will be onsite at the historic Art Deco Carbide & Carbon Building chatting shaking up a selection of fan-favorite cocktails from their James Beard Award-nominated menu.


James Beard Tasting Menu at The Coach House

6:30 pm

The Coach House – 1742 W. Division Street, Chicago, IL 
Reservations Here

Enjoy an 8-course tasting menu by 2x James Beard Award-nominated Chef Zubair Mohajir, exploring the primary spices used in South Indian cuisine. Through storytelling and an exclusively unique menu, guests for this event will get to experience The Coach House in an entirely new and vibrant way.

SUNDAY, JUNE 9

Coffee Chat: Culinary Titans Tackle Sustainability from Planet to Plate to People at Daisies

9:30 am – 11:00 am

Daisie’s – 2375 N Milwaukee Ave, Chicago, IL 60647

RSVP for the Event (rsvpchi@h2publicrelations.com)

Chef and Owner Joe Frillman of MICHELIN Green Starred Daisies in Logan Square will gather several of the industries’ leading voices in sustainability for an open-to-the-public coffee chat on the morning of Sunday, June 9th featuring Chicago’s own Green City Market, the city’s first year-round nonprofit farmers’ market that fights for citywide access to locally-grown, sustainably-produced food. From forging lasting bonds with local farmers to pioneering groundbreaking techniques in waste reduction and supporting local pollinators, the panel will share their insights and strategies for a more sustainable future. As they tackle pressing issues facing the industry today, attendees are welcome to nosh on a selection of hosted sweets and pastries by Jean Banchet Award-winning Executive Pastry Chef and Partner Leigh Omilinsky of Daisies as well as complimentary coffee and tea moderated by Food & Wine’s Chandra Ram, James Beard Media Award nominee, and IACP Award-nominated associate editorial director Chandra Ram, Daisies welcomes trailblazers including:

  • Joe Frillman of Daisies in Chicago, IL — MICHELIN Green Star, 2024 James Beard Award Semifinalist for Best Chef: Great Lakes 
  • Chef Rick Bayless — Frontera, Xoco, Bar Sótano & More, Top Chef, Founder of Green City Market & Frontera Farmer Foundation, Seven-Time James Beard Award winner
  • Chef Geoff Davis of Burdell in Oakland, CA — 2024 James Beard Award nominee for Best Chef: California, Esquire’s Best New Restaurants
  • Chef Rob Connoley of Bulrush in St. Louis, MO — 2024 James Beard Award nominee for Best Chef: Midwest, Author: Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field
  • Patrick Amice of Barr Hill Cocktail Bar and Distillery in Montpelier, VA — General Manager of Hospitality Operations, 2024 James Beard Award nominee for Outstanding Bar Program
  • Nicole Yarovinsky of Daisies in Chicago, IL — Bar Director, 2x Tales of the Cocktail Spirited Awards Semi-Finalist

Get Roasted ‘24: Brew and Bites with Big Shoulders Coffee

10:00 am – 12:00 pm

Big Shoulders Coffee Roasting Works – 2415 W 19th Street, Chicago, IL 60608

Reservations Here

Patricia and Tim Coonan will welcome all to the Roastery for the 2024 Get Roasted event. The event will feature fresh coffee and homemade pastries, live roasting demonstrations, a micro-lot pour-over station, an espresso bar with a latte art exhibition, mocktails and cocktails created by our mixologist, Alicia Scott, and local brewery Alarmist Brewing will be sponsoring the event with a small selection of their craft beers. Don’t miss the craft coffee brew and bites event of the year ahead of the James Beard Foundation Awards. All guests will receive a bag of freshly roasted coffee to go.


Steph & Chef Friends’ Beard Brunch!

11:00 am – Onward

Girl & the Goat – 809 W. Randolph St., Chicago, IL 60607

Reservations Here

Stephanie Izard alongside Lee Anne Wong, Christina Nguyen, Elizabeth Falkner, and Karen Akunowicz, will host a very special brunch. Enjoy a tasty dish from each chef while supporting the James Beard Foundation’s Women’s Entrepreneurial Leadership Program. Cocktails, beer, and wine will be available for a la carte purchase. Brunch will be a ticketed, family-style event with communal seating, please purchase the total amount of tickets for your entire party to ensure you will be seated next to one another. Please reach out to info@girlandthegoat.com with questions.

West Loop’s Sunday Brunch @ Nobu’s Rooftop

11:30 am – 2:30 pm

Nobu Chicago Rooftop – 155 N. Peoria Street, Chicago, IL 60607

Reservations Here

Nobu will host a Sunday Brunch soiree at The Rooftop, the stunning restaurant and lounge on the 11th floor of Nobu Hotel Chicago, which recently received a MICHELIN Key. Get a taste of celebrity chef Nobu Matsuhisa’s brunch menu while taking in one of the best views of Chicago’s skyline overlooking the burgeoning West Loop neighborhood. Attendees will be served reception-style Nobu brunch bites and crafted cocktails.

JBF Greens x Mi Tocaya Antojería

12:00pm – 2:30pm

Mi Tocaya Antojería – 2800 W. Lohan Blvd., Chicago IL 60647

This event is sold out. Click here to be added to the waitlist. 

Mi Tocaya Antojería will host JBF Greens and open for brunch so that the James Beard Foundation® Greens community (and friends!) can ring in the 2024 Awards. Translated to mean “my namesake” in Spanish, Mi Tocaya highlights chef — and James Beard Award nominee — Diana Dávila’s mission to reshape Mexican cuisine.

Since opening the restaurant in 2017, Chef Diana has established herself as a leader in and out of the kitchen. During the pandemic, she not only launched the Todos Ponen Project to support undocumented workers in the hospitality industry, but also provided free meals for the community, and remained steadfast in her commitment to her employees, farmers, and local vendors. For the occasion, chef Diana will prepare a 3-course brunch that highlights traditional favorites as well as lesser-known regional specialties inspired by her summers traveling through Mexico.

Up South

1:00 pm – 6:00 pm

Justice of the Pies – 8655 S Blackstone, Chicago, IL 60619

No reservation required

Chef Maya-Camille Broussard, 2022 James Beard Award nominee for Outstanding Baker, Chef Serigne Mbaye, 2024 James Beard Award nominee for Best New Restaurant, Chef Adrienne Cheatham, 2023 James Beard Media Award nominated author of Sunday Best, and Chef Fariyal Abdullahi, 2024 James Beard Award nominee for Emerging Chef, will celebrate culinary brilliance on the South Side of Chicago. The UP SOUTH pop-up will feature offerings laced with Southern influences while retaining the spirit of the greater Black diaspora. Live music and terrace seating will be available at Justice of the Pies, a bakery proudly nestled in the center of Avalon Park on Chicago’s South Side.

 The Rise and Impact of Chef Civic Leadership – A Panel Hosted by Chicago Chefs Cook

1:15 pm – 2:15 pm

Kendall College at National Louis University – 

…

Chicago is Conde Nast Traveler’s Best Big City !

Architectural, Artisan beer, Bakery, Chicago restaurants, Chicago River, Chicagoland Area, Coffee, Distilleries, Elegant dining, Farm-to-Table, Farm-to-Table Restaurant, Gastronomy, Gourmet, Great Lakes, Historic Restaurants, Hotels

Choose Chicago is delighted to announce that Chicago has been selected to host the Democratic National Convention in August 2024. Following last year’s historic seventh consecutive win as Conde Nast Traveler’s “Best Big City,” we know the below tally of exciting new hotels, inventive restaurants, dynamic exhibitions, and eclectic festivals offers just a taste of what’s in store this winter/spring of 2024.

Come and discover big city culture, Midwestern hospitality, and urban adventure; visit ChooseChicago.com for more information.

Recent Accolades:

  • Chicago and its businesses were honored in multiple categories of USA Today’s 10Best Readers’ Choice Awards:

  • Two Chicago hotels ranked in the Top 10 of The Best Hotels in the World: 2023 Readers’ Choice Awards by Condé Nast Traveler.The Peninsula Chicago earned the No. 9 spot.
  • Chicago restaurant Smyth was awarded its third MICHELIN Star.
  • Chicago’s O’Hare International Airport was named Best Airport in North America by Global Traveler for the 20th consecutive year. The award is voted on by readers in the publication’s GT Tested Reader Survey, which counts more than 20,000 write-in votes.

To read more about Chicago in the news, click here.

What Lies Beneath: Exploring the Caves of the Midwest

breakfasts, Burgers, Chinese, Coffee, Desserts, Drink, Historic foodways, Historic Restaurants, Regional & Ethnic, Restaurants

https://flip.it/gHsY6E

Upright Oatmilk: The New Expert-Approved Milk Alternative That Is Just As Nutritious As Dairy

Coffee

Remember when there were only three kinds of milk—chocolate, white, and strawberry? And they all came from a cow? Well, it’s a different world now when it comes to milk products. You can choose between such milks as soy, nut milks like cashew and almond, and oat. You could make your own, but it’s a long process and so if you’re feeling lazy or just don’t want to bother there’s a great alternative and that’s Upright Oatmilk, a brand that advertises itself as being even better than just plain oats because it contains 25% of recommended daily value per serving for calcium, 15% of Vitamins A, B12, and D, 1 gram prebiotic fiber, and 8 grams oat protein per serving.

Made with just oats and a blend of key vitamins and minerals, Upright Oatmilk is naturally gluten-free and hypoallergenic. What it doesn’t have is equally important and that includes no dairy, eggs, gluten, wheat, nuts, seeds, soy, peas, sesame, corn, oils, gums, emulsifiers, carrageenan, artificial flavors or colors.

The makers of Upright worked with world-leading pediatricians and food scientists to develop our uniquely allergen-free and high-nutrient oatmilk to support heart, gut, and whole-body health.

It’s powder and comes in three flavors—vanilla, chocolate, and original unsweetened.

Normally I don’t like powders because they’re often lumpy but this one, after you add water, comes out smooth. You can drink it as is, use it for smoothies, soups, or as a one-to-one liquid substitute in baking and cooking.

The following recipes are courtesy of Allright Food

 Iced Brown Sugar Oatmilk Shaken Espresso

  • 2 shots espresso
  • 2 tsp brown sugar
  • 3/4 sachet Upright Instant Oatmilk Original
  • 1 1/2 cups ice
  • Cinnamon

Make your espresso. Add in brown sugar and shake for 20 seconds.
Add in ice and oatmilk and shake again.
Pour into a glass and add a dash of cinnamon.

Butternut Squash Soup

  • 1 small onion, chopped
  • 4 tablespoons margarine
  • 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
  • 6 cups butternut squash, chopped
  • 3½ cups chicken broth
  • ½ teaspoon marjoram
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground chili pepper
  • 2 (8 ounce) packages cream cheese
  • Pumpkin seeds

Saute the onions with margarine in a saucepan.

Add the chopped squash, chicken broth, black pepper, sachet of Upright instant oatmilk, and chilli pepper and bring to a boil.

Cook for 20 minutes, or until the squash becomes tender.

Mix the squash and cream cheese to a smooth consistency using a hand blender. Return to saucepan and heat through.

Pour the soup into a bowl and top with pumpkin seeds for garnish.

Upright Oatmilk Pineapple Smoothie

  • 2 cups of cut pineapple cubes
  • 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
  • 1 cup of ice

    Blend everything together, pour into a cup, and enjoy.

Upright Oatmilk Smoothie

  • 1 handful of strawberries
  • 1 handful of blueberries
  • 1 handful of blackberries
  • 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
  • 1 cup of ice

Pour in the strawberries, blueberries, blackberries, Vanilla Upright Instant Oatmilk, and ice cubes into a blender.

Blend for 30-45 seconds.

Pour smoothie into a cup.

Camp Runamok: Barrel-Aged and Smoked Maple Syrups

Coffee, Drink mixes, Farm-to-Table

Maple syrup, one of the original cash crops, is the rich and delicious gifts the sugar maples give us every spring–at least for those willing to tap and collect the thin sap that is then boiled down to a thick amber consistency. For Eric and Laura Sorkin of the Vermont-based Camp Runamok, who make barrel-aged and smoked maple syrups, it’s more than just a pancake topping in the morning. One of Runamok Maple’s core missions has always been to educate consumers about the versatility of maple as an ingredient and they recently upped the ante with a variety of fascinating products such as their special-editions syrups including Cocoa Bean Infused made with only two ingredients–organic maple syrup and cocoa bean nibs

The Sorkins also produce jazzy Maple Sparkles (yes, just like the name implies it’s sparkly), and Strawberry-Rose Maple Syrups that can be used as a topping on pancakes and waffles and also in such recipes as Crepes with Sliced Bananas and Peanut Butter Pie.

Now they’ve upped the ante with their their new collection of cocktail mixers includes four syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Ginger Mule – and three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple.  All are made with 100% pure Vermont maple syrup. The cocktail syrups can easily take the place of simple syrup, and will leave cocktail enthusiasts wondering why they hadn’t previously opted for the rich, complex flavors of maple syrup instead. The maple-based cocktail bitters are jam-packed with earthy, botanical flavors and will quickly elevate cocktails with just a few drops. Customers can purchase 250 mL bottles of the cocktail syrups for $16.95 each and 100 mL bottles of the bitters for $11.95 on runamokmaple.com. 

Runamok Maple Mixers.png

The line of cocktail mixers will feature four different syrups – Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Maple Ginger Mule – along with three different kinds of bitters – Floral Maple, Aromatic Maple, and Orange Maple.

“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”

Most cocktails feature a touch of sugar, which most commonly comes in the form of simple syrup, but the process can be tedious, particularly for the home bartender, and the taste of the granulated sugar dissolved in water is sweet but plain. Runamok Maple’s new cocktail syrups feature the rich, robust, and nuanced flavors of organic Vermont maple syrup, along with additional flavor notes from high-quality ingredients such as ginger and orange. The cocktail syrups, which are priced at $16.95 per 250 mL bottle, also have the added bonus of already being in syrup form, eliminating the extra step of dissolving sugar.

Made with 100% pure Vermont maple syrup, the Maple Old Fashioned cocktail syrup is an infusion blend of real herbs and spices, without any refined sugar. The syrup features a slight bite from Runamok Maple’s very own bitters, along with the subtle essence of orange and cherry, making it the perfect all-encompassing mixer to add to your favorite bourbon or whiskey. Similarly, the Smoked Old Fashioned cocktail syrup is packed with all of the classic Old Fashioned flavors – only this time Runamok Maple uses its Smoked with Pecan Wood maple syrup to add a unique flavor dimension. Maple syrup and whiskey are the perfect pairing, with each offering complex flavor profiles that bring out the best in the other. The added element of smoke creates the perfect drink to enjoy near a fire on a crisp fall evening. 

In addition to the Old Fashioned, Runamok Maple drew inspiration from two more classic cocktails, the Gin & Tonic and the Moscow Mule, for its other cocktail syrups. The Maple Tonic combines Runamok Maple’s signature organic maple syrup with the addition of quinine extract, lemon, and lime, giving the mixer a bright, refreshing taste that will have cocktail drinkers quickly forgetting about traditional tonic water. Mixing the Maple Tonic cocktail syrup with gin and seltzer water makes for an easy and delicious summer cocktail. Like the others, the Maple Ginger Mule cocktail syrup features 100% pure Vermont maple syrup as its base. Runamok Maple then infuses fresh ginger and lime into the cocktail syrup to give it a crisp, zesty flavor profile and a cleaner overall taste than mixers that use artificial flavors. 

On the back side of each cocktail syrup bottle and on their website, customers will find a suggested cocktail recipe to use with each syrup, including the Amber Old Fashioned (using Maple Old Fashioned), Tapper’s Tonic (using Maple Tonic), Leather & Velvet (using Smoked Old Fashioned) and Green Mountain Mule (using Maple Ginger Mule). 

Launched alongside the cocktail syrups is Runamok Maple’s collection of cocktail bitters. Made in the traditional way with all-natural herbs and root extracts infused in alcohol, Runamok Maple delivers its version in a maple base. Though they’re maple-based, the bitters pack a punch, like traditional bitters, and just a few drops can take a cocktail to the next level. Each 100 mL bottle of bitters is priced at $11.95.

With notes of cardamom and ginger, the Floral Maple bitters combine botanical complexity and subtle aromas with a smooth maple base. The addition of rose, citrus, and clove makes these bitters perfect for any gin or vodka cocktail. Built on a warm base of maple, cinnamon, clove, and allspice, the Aromatic Maple bitters meld perfectly with the flavors of darker spirits, like bourbon and whiskey, and even feature subtle tasting notes of sarsaparilla and vanilla bean. Lastly, the Orange Maple bitters are perfect for brightening up any cocktail – whether fruity or neat. The citrus aromas, layered on top of a subtle maple base, make it a wonderful addition to cocktails made with vodka, gin, and even bourbon.

Pistachio Cardamom Cake

Runamok Maple’s full collection of products – including specialty maple syrups like Bourbon Barrel-Aged, Cardamom-Infused, Cinnamon + Vanilla-Infused, and Pecan Wood-Smoked – are available on runamokmaple.com. The products can also be found on the brand’s Amazon page, as well as at specialty food shops across the country. 

For making cocktails, there’s a selection for mixing Manhattans as well as several types of bitters and with Mother’s and Father’s Day coming up, the gift packages should make any parent happy.

The following recipes are courtesy of Camp Runamok.

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Roasted Pears with Royal Cinnamon Maple Caramel

2 pears, ripe but not too soft

2 tablespoons butter

2 teaspoons granulated sugar

1/3 cup Runamok Royal Cinnamon Infused Maple (can also use Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or Whiskey Barrel-Aged)

1/3 cup heavy cream

Vanilla ice cream (optional)

Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).

Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with a the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened. 

To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.

“If they are not crispy, chicken wings can be a big disappointment,” writes Laura Sorkin in this introduction to Wings with Maple Hot Sauce.  “I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour.  Wow, what a difference.  Most of the fat is rendered, leaving crispy skin and tender meat.  Wings are now my son’s yearly request for his birthday dinner and we are always game for trying new sauces.

“Runamok Consiglieri, Curt Alpeter is all about wings and developed this sauce using the Cardamom Infused Maple for the sweet counterpart to the heat of Texas Pete’s.  Curt is from Ohio which is near enough to Buffalo, New York that we are going to allow that he is a wing expert by proxy.  He has related to me that the chopped scallions and cilantro are key.   I did not include measurements because it should be a little-of-dis, little-of-dat kind of dish.”

Wings with Maple Hot Sauce

Chicken wings

Vegetable oil

Salt and pepper

Texas Pete’s Hot Sauce or similar

Runamok Cardamom Infused Maple Syrup

Butter, softened

Scallions, chopped

Fresh cilantro, chopped

Preheat oven to 400.  Place wings in a sturdy pan, making sure there is enough room for a single layer.  Drizzle just a tad of vegetable oil and sprinkle on some salt and pepper.  Place in the oven and bake for about 25 minutes.  Remove the pan from the oven, flip the wings over and return to the oven.  Bake until crispy and brown, about another 20 – 30 minutes.

In the meantime find a bowl large enough to hold all the wings.  Pour equal amounts of hot sauce and maple syrup and butter.  If you are cooking a few pounds of chicken, try 1/4 cup of each.  Combine with a fork, mashing up the butter and blending it.  Don’t worry if the butter leaves chunks, it will melt when you add the hot wings.

When the wings are fully brown and crisp, remove them from the pan with a slotted spoon and put in the bowl with the sauce.  Add scallions and cilantro.  Toss until coated and serve immediately with plenty of napkins.

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Sparkly Maple Bourbon Smash

2 ounces bourbon

1 ounce Runamok Maple syrup (Sparkle Syrup or Sugarmaker’s Cut)

1 ounce lemon juice

1 lemon twist

Combine over ice and serve.

Silver & Tequila in the Sierra Madres: The Tale of San Sebastian de Oeste

Coffee, Coffee Plantation, Historic Restaurants, Uncategorized

High in the Sierra Madres, we follow the twisting road from Puerto Vallarta and the seaside on our way to San Sebastian del Oeste, once a  booming mining town in the Sierra Madres northeast of the city and one of the wonderful Pueblos Magicos or magic towns on Mexico. Our journey took us through green jungles and blue plantations. The latter are agave farms, owned for generations by jimadores or farmers who specialize in growing, harvesting and distilling the pinon or heart of the agave into gold and silver tequila and reposado, a type of tequila aged in oak.

Crossing the long spanned bridge over Rio Ameca, the road curves around a ridge and into the tiny village of La Estancia near Hacienda San Sebastián, a family owned raicilla and tequila distillery (for raicilla think tequila only much stronger and likely of inducing hallucinations in anyone who drinks too much).

San Sebastian, now on the way to nowhere, was for years a major stop between the Bay of Banderas on the Pacific Ocean to Guadalajara when its mines produced riches of silver.

When San Sebastian was at its glory, the residents of Puerto Vallarta, then a tiny port and fishing hamlet called Las Penas, were harvesting salt–a necessary ingredients for smelting the ores taken from the mines– loading it onto mules and trekking 4500-feet up to San Sebastian.  The bridge we cross into San Sebastian takes us from the paved highway main street made of dirt and pitted with rocks. It probably hasn’t change that much since the mules came through carrying salt centuries ago.

Founded in 1605, San Sebastian’s boom lasted until the early 1900s. Because it was so remote, modernization never came again to sweep away the historic buildings dating back centuries.

The families of many who live here now can trace their lineage back to the early Spanish colonial Viceroyalty of New Spain period and the town was wealthy, with some 25 mines producing lead, silver and gold.

Walking along the cobblestone streets, past walls covered with red, purple and orange bougainvillea, we take a turn past the town’s zocolo centered around an ornate gazebo. Nearby is the Colonial Spanish Baroque Iglesia de San Sebastian, notable for such architectural flourishes as Corinthian columns, ornate bell tower, and vaulted ceilings painted with frescos. Dedicated to San Sebastian, the church was built in the 1600s and then, after an earthquake, rebuilt in 1868. As we continue on, we pass the Hotel Los Arcos de Sol with its white washed exterior. It too is old, built more than 200 years with a restaurant that gets good reviews. Along the way there ae small stores, housed in historic buildings, offering a variety of goods but we don’t stop to shop.

Casa Museo de Dona Conchita Encarnacion

Instead we’re on a mission to visit Casa Museo de Doña Conchita Encarnación the small museum run by Lupita Bermudez Encarnacion, the great times four granddaughter of a Spaniard who came here to run Santa Gertrudis, one of the mines here, in the 1770s. There is a hiking path to the old mine.

The museum,  once the home and office of  Santa Gertrudis and built in 1774, is packed with an array of family momentos, furniture, silver studded trunks, books, photos, clothing such as lace and satin christening gowns more than 150 years old and odd artifacts including 3D pornography with its own special reader dating back to 1904 and a 19th century photo of the family holding a cadaver. It seems that, according to Lupita, it was a family tradition that when a family member died, before they were buried (and remember it’s very hot here), a photographer was summoned to take a photo of the deceased. It could take days, but that’s how it was done.

Over all the story of San Sebastian del Oeste is one of glory and loss. At one time the town had a population of 20,000; now there are about 1000. San Sebastian was founded by three families who immigrated from Spain and to keep their blood lines pure, they only intermarried with each other. So through the centuries uncles married nieces and aunts married nephews.  Thus Lupita says that her mother, Dona Conchita, married a man who was  her cousin and nephew and so Lupita’s father was also her nephew, cousin and uncle.

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As our guide Victor Avila continues to translate Lupita’s many tales, we learn her great great uncle Jose Rogello Alvarez (and who knows how else they were related) and other men, carrying rifles and riding on horseback, guarded 40 mules loaded with silver and gold as they made the five day trip through the mountains to Guadalajara to deposit their money. Then it was five days back on the narrow mountain passage. Of the many runs they made–at least five a year– bandits only managed to rob them twice. Even then the weight of the metal made it impossible for the bandits to carry only much away.

Pancho Villa Ruins It All

In 1910, as the Mexican Revolution raged, Lupita’s family’s wealth disappeared. She blames Pancho Villa and his men who kept raiding the town demanding ransom and money until it was all gone.

Those that probably never got rich were the laborers in the mine who were paid by money printed in the office here by Lupita’s family which made spending it anywhere else except San Sebastian almost impossible. Talk about owing your soul to the company store. As an aside, I’ve visited other mines in Mexico and was told that on the average, because of the dangers of mining (no OSHA here), the life span of a miner was ten years.

Plantacion de Cafe

Organic Coffee Farm

Owners Rafael Sanchez, his wife Rosa and Lola, Rafael’s sister are the fifth generation family members to grow coffee hereLa Quinta Café de Altura, an organic coffee farm.

The family’s home and business is located in a building dating back more than 140 years. Out back they tend 11 acres of coffee trees, some as old as the house. The family handpicks 30 tons of beans each year. They’re then dried, roasted, and gound. Sometimes sold just like that, the family also makes blends such as a mixture of ground beans with cinnamon and sugar for the making traditional Mexican coffee–now hard to find, Hot coffee samples are provided and Rosa’s sells her homemade candies such as guava rolls and sweets made from goat’s milk. In an interesting aside, we learn that the Sanchez’s parents married early (the Don was 15), a union lasting 68 years and producing 21 children. Their grandfather did even better, having 28 children, though that took both a wife and several mistresses. 

Comedor Lupita

Walking along the cobblestone road, past a massive 300 year plus ash tree and cascading white frizzes of el manto de la virgin, we enter Comedor Lupita. Here terra cotta platters loaded with chicken mole, fresh handmade tortillas (in America they’d be called artisan tortillas), refried beans and something I’ve never tasted before – machaca, a dish of dried beef mixed with spices and eggs, are placed in front of us. As we eat, we watch the family busy behind the tiled counter, making even more food.  One woman’s sole job seems to be quickly patting masa into paper thin tortillas. Victor Avila, who lives in Puerto Vallarta, is entranced with that.

“It’s so hard to find handmade tortillas anymore,” he says.

Through the windows we see splashes of bright purple from the masses of bougainvillea that drape the stone exterior walls and here the sounds of caballeros, their horses’ hooves striking the centuries old street. We sip our sweet agua de Jamaica water, eat tortillas fresh from the griddle and help ourselves from heaping platters, we all feel time slipping backwards into the past.  

Machaca Marinade:

1/4 cup Worcestershire sauce
Juice of 4 limes
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup olive oil

Machaca:

2 lbs. skirt steak, cut into strips
1 large sweet onion, diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 14 ounce can diced tomatoes with green chilies
1/2 cup beef broth
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
Salt and pepper
2 tablespoons oil 

Whisk all the marinade ingredients together, and then add the skirt steak. Marinate at least 6 hours or overnight tablespoon Remove meat from marinade, drain, and pat dry. Bring to room temperature. Discard marinade.
In a large heavy pot, heat oil. Sear the meat well on both sides, in batches so as not to crowd them. Remove the meat as it is browned and set aside.

Drain fat. Add in the onion, peppers, and garlic, cook until tender, then add tomatoes, broth, pepper sauce and spices. Bring to a boil, stirring and scraping the bottom of the pot. Return beef and simmer, covered, for two hours, stirring from time to time until tender. Cool and shred.

Lay meat on a single layer on a baking sheet. Bake at 250º for 20 minutes or until meat is dry. 

Machaca con Huevos

2 chopped scallions (white part only)
1 hot green chili
2 tomatoes
1 cup dried machaca
2 eggs
Chopped cilantro

Sauté scallions and peppers in oil until tender, add tomatoes and beef until heated. Remove from pan, add eggs and cumin. Scramble, then stir machata mixture. Garnish with cilantro and serve with hot tortillas.


Silver & Tequila in the Sierra Madres: The Tale of San Sebastian de Oeste

Coffee, Coffee Plantation

High in the Sierra Madres, we follow the twisting road from Puerto Vallarta and the seaside on our way to San Sebastian de Oeste. Crossing the long spanned bridge over Rio Ameca, the road curves around a ridge and into the tiny village of La Estancia and Hacienda San Sebastián, a family owned raicilla and tequila distillery (for raicilla think tequila only much stronger and likely of inducing hallucinations in anyone who drinks too much).San Sebastian street

Founded in the 1930s and still family owned, their vast agave fields – called green plantations — can be seen on the surrounding hillsides. Besides making organic and flavored tequilas such as Licore de Café with its hints of coffee, chocolate and vanilla as well as almond tequila made from nuts grown in Durango and roasted here, the family also makes agave sugar and syrup, all without electricity. The peñas or agave hearts roast over an open fire as they were centuries ago and what power there is comes from solar panels.San Sebastian Comedor Lupita exterior

Sampling and then stocking up on organic tequila we continue on, taking a turn on a dirt road where cows, unconfined by fencing, have to be shooed out of the way, to San Sebastian. Here we stop at La Quinta Café de Altura, an organic coffee farm owned by Rafael Sanchez, his wife Rosa and Lola, Rafael’s sister. Five generations of the family have grown coffee here.

The family, in a building dating back more than 120 years, tend 11 acres of coffee trees, some as old as the house, handpick 30 tons of beans each year, dry, roast and grind them, making blends such as a mixture of ground beans with cinnamon and sugar for the traditional, and now often hard to find, Mexican coffee. Tastings are available and so are Rosa’s homemade candies such as guava rolls and sweets made from sweet goat’s milk. In an interesting aside, we learn that the Sanchez’s parents married early (the Don was 15), a 68-year union that produced 21 children. Their grandfather did even better, having 28 children, though that took both a wife and several mistresses.jalisco_destinos-principales_san-sebastian-del-oeste_int

Settled in 1605, San Sebastian was nominated as a World Heritage site by UNESCO. Lovely in its vintage charm, the surrounding pine covered mountains were bonanzas of silver and gold. Aristocratic families from Spain made the perilous travel across the sea and then land to oversee the mining of these treasures. Once here, deigning not to marry locals, they married each other. It made for interesting relationships, uncles were also cousins, sisters also grandchildren or whatever.

We hear the tales when we stop at the museum, housed in the 200-year-old Hotel Jalisco. It’s a very crowded museum–more like a fascinating  attic full of family heirloom items and the curator is a direct descendent of the founding families.In the museum, we see trunks inlaid with silver, 19th century lace gowns and jewelry boxes, china and silver that came from Spain.SS raicilla

It’s a story of glory and loss–at one time San Sebastian des Oeste had a population of 40,000; now there are about 600 and the occasional tourists. Silver was transported by horses and mules through treacherous mountain passes, robbers waited in wait. Pancho Villa and his men showed up regularly stripping away the wealth.

There were interesting family traditions. When a family member died, before they were buried (and remember it’s very hot here), a photographer had to be sent for from Puerto Vallarta to take a photo of the deceased. It could take days, but that’s how it was done.San Sebastian Cafe La Quinta Mary

Walking along the cobblestone road, past a massive 300 year plus ash tree and cascading white frizzes of el manto de la virgin, we enter Comedor Lupita. Here terra cotta platters loaded with chicken mole, fresh handmade tortillas (in America they’d be called artisan tortillas), refried beans and something I’ve never tasted before – machaca, a dish of dried beef mixed with spices and eggs, are heaped in front of us. As we eat, we watch the family busy behind the tiled counter, making even more food.

Through the windows we see splashes of bright purple from the masses of bougainvillea that drape the stone exterior walls and here the sounds of caballeros, their horses’ hooves striking the centuries old street. We sip our sweet agua de Jamaica water and feel time passing in reverse.

For more information click here

Machaca Marinade:

1/4 cup Worcestershire sauce
Juice of 4 limes
4 cloves garlic, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup olive oil

Machaca:

2 lbs. skirt steak, cut into strips
1 large sweet onion, diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 14 ounce can diced tomatoes with green chilies
1/2 cup beef broth
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
Salt and pepper
2 tablespoons oil

Whisk all the marinade ingredients together, and then add the skirt steak. Marinate at least 6 hours or overnight tablespoon Remove meat from marinade, drain, and pat dry. Bring to room temperature. Discard marinade.
In a large heavy pot, heat oil. Sear the meat well on both sides, in batches so as not to crowd them. Remove the meat as it is browned and set aside.

Drain fat. Add in the onion, peppers, and garlic, cook until tender, then add tomatoes, broth, pepper sauce and spices. Bring to a boil, stirring and scraping the bottom of the pot. Return beef and simmer, covered, for two hours, stirring from time to time until tender. Cool and shred.

Lay meat on a single layer on a baking sheet. Bake at 250º for 20 minutes or until meat is dry.

Machaca con Huevos

2 chopped scallions (white part only)
1 hot green chili
2 tomatoes
1 cup dried machaca
2 eggs
Chopped cilantro

Sauté scallions and peppers in oil until tender, add tomatoes and beef until heated. Remove from pan, add eggs and cumin. Scramble, then stir machata mixture. Garnish with cilantro and serve with hot tortillas.

Search: San Sebastian de Oeste, Hacienda San Sebastián, agave fields
Keywords: San Sebastian de Oeste, Hacienda San Sebastian, agave fields, organic and flavored tequilas

Description: In San Sebastian de Oeste, near Puerto Vallarta is Hacienda San Sebastian where you can taste the organic and flavored tequilas such as Licore de Café with its hints of coffee, chocolate and vanilla as well as almond tequila.