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First Aired - 08/24/2011 03:00PM
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This week on The Speakeasy Damon is joined by Cabell Tomlinson, bar director of Frankies Spuntino. Cabell discusses her philosophy behind the cocktail programs at the various Frankies locations, and how Italian apertif style drinks inspire her. Find out why vermouth is so misunderstood and how bitters can be more than just a small element of a complex cocktail. Damon & Cabell mix up a delicious American Royal on-air and share their distaste for puree based cocktails. This episode was sponsored by Roberta's.
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The Speakeasy: Cabell Tomlinson (18:38)
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The Speakeasy, Damon Boelte, Heritage Radio Network, Cabell Tomlinson, bar director, Frankies Spuntino, Prime Meats, cocktail program, Aperitifs, bitter, low alcohol, vermouth, digestifs, Italian drinking style, wormwood, medicinal drinks, Fernet Branca, Absinthe, prohibition, Cinzano, Milano–Torino, Americano, slang for bitter, Campari, Negroni, Montgomery Place,Botanicals, Seasonal Highlights & The Tony Durazzo (14:03)
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Frankies Spuntino, Prosecco on draft, Americano Royal, Aperol, olive oil, Sicilian honey, sage, botanicals, seasonal highlights, appetite enhancers, Amaro, The Bellini, Scorpino, Italian ethos, seasonality, puree, sorbet, Tony Durazzo, The Martinez, Strega,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2011 03:00PM
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This week on The Speakeasy Damon is joined by Ian Wolff, Wine & Spirits editor at La Cucina Italiana. They discuss the collaborative nature of writing and the transition from the kitchen to the pen. Tune in and learn how good grappe can derail any conversation and why being behind a bar talking to people everyday is an art in itself. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
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The Speakeasy Introduction: Ian Wolff (13:31)
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Damon Boelte, The Speakeasy, S. Wallace Edwards & Sons, Ian Wolff, Wine & Spirits editor, La Cucina Italiana, spirit writing, vintage meat slicers, Eataly, high gourmet to cucina povera, worked as a chef before this, The Blue Plate, cooking to make money, college dorm room cuisine, it's hard to find inspiration coming right out of college, culinary boot camp, writing and drinking,The Grappa Effect (14:58)
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chestnuts, Apéritifs and digestifs, Fernet Branca, Holiday cocktails, Todd Chadwick, collaborating is one of the best aspects of working at La Cucina Italiana, the art of talking to people, service industry, minimalist photography, berkel slicers, collaborations can be invigorating, on-air collaboration!, on-air tasting, small batch grappa, grappa,To comment on this episode click here. There are currently Comments
First Aired - 02/01/2012 03:00PM
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U Look Hungry is here this week to drop some knowledge about Mardi Gras, and no it's not just one day long! Host Helen Hollyman is joined by renown New Orleans bartender Chris Hannah who works at the legendary French 75 bar at Arnaud's Restaurant. He gives us the scoop on all the classic Mardi Gras cocktails--from the Suissesse to the Bacchanalian-- to hangover helpers and digestifs. Tune in and by the end of this episode you'll be ready to pass for a native and even get invited into New Orleans crew. This episode is sponsored by S. Wallace Edwards & Sons.
"In order to storytell you need to have a couple facts and then you embellish your story, so reading old books is a fantastic way to get facts . . I keep about 8 cocktail books behind the bar and I love to serve a guest, make them a drink, and then hand them a book so they can read about it, it enhances the experience."
--Chris Hannah on U Look Hungry
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U Look Hungry: Chris Hannah (15:32)
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Arnaud's, Chris Hannah, New Orleans, Mardi Gras, day of the epiphany, French 75 Bar, Manhattan, Old Fashioned, Gentleman's bar, 20's theme, French safari, bartending, pharmacy, pharmacists made first cocktails, Absinthe Frappe, Ramos gin fizz, morning drinks, The Roosevelt, Suissesse, Milk Punch, Mexican milk punch,To comment on this episode click here. There are currently Comments
