Restaurant Review: Osteria & Publican Restaurant Swap

Hey all, I know it's been a while since we talked, but much like old friends who haven't seen each other for a while, I know we can pick up right where we left off, inside jokes and all.

I had a couple photos lounging on my phone from October 2015, and they were too delicious, I couldn't keep them from the blog. So cast your memory back to days when the leaves were changing colors, the heat of summer was subsiding, and we all were counting down the hours until the Trump campaign would self-destruct (who knew - right?).

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Thank goodness for food bloggers. More often than not, they know about some truly awesome food events. It was almost buy chance that I heard about this awesome phenomenon, where the staff at Osteria would swap kitchens with the staff at the Chicago based Publican, for one night only.  I was lucky enough to grab a table for this event and taste a wonderful selection of dishes with a good looking guy to boot.

Check out the food we tasted below!

Gotta start with a cocktail.

I'll be the first to admit that it's getting a bit intimidating with the alcohol selection out there. Every establishment is pulling together craft cocktails, craft beers, brewing their own spirits in house - it can be a bit intense. But I challenge you to you all dear wine-nerds, that if you choose to imbibe, choose something adventurous or from another country. 

And when I saw calvados as a main ingredient in the Healer's Choice, I knew I had a winner. Calvados may sound Spanish, but it's actually French! It is an apple brand distilled in the French region of Normandy. It's deep apple flavor is great for an apertif on its own, or is a great addition to mixed drinks!

Healer's Choice: Ternheim theater whiskey, calvados, mint honey syrup, lemon, and angostura bitters.

When it came to the food for the evening, I will let the pictures speak for themselves. (May seem like a cop out) But really! The food was seemingly simple but layered with interesting details. We opted to order a few (sturdy) small plates and share, and it all was delicious.

Check it out below!

Publican oysters + hama hama. 

Charcuterie plate with whole grain mustard perfection.

Blood sausage, squid, green chili dressing served over veggies with parmesan and macron almonds.

Butterscotch pudding, vanilla ice cream and homemade oatmeal cookie.

The moral of the (photobook) story here is... if you have the opportunity to visit Publican while in Chicago, it is definitely worth it. While most of the plates weren't particularly veggie-friendly (and I can't speak for the full restaurant), it's a place your carnivore friends would love!

Cheers!

Cocktail Hour: Drambouie, Hibiscus, and Poppy - Oh My!

I am a big fan of happy hour. If you're reading this, I have a sneaking suspicion  that you may appreciate a sturdy drink or two as well. But, have you ever thought of the history behind "happy hour?" Sure, it may seem like happy hour is nothing more than a bar and restaurant scheme to get us in the door and stay for dinner - but it had to have more humble beginnings than that right?!

Of course it does - and naturally it dates back to prohibition.

When America went dry with Prohibition in 1920, everyone started to congregate in speakeasies and hidden bars. Including the ladies. Yes, it wasn't until Prohibition that women were even really allowed in bars. Adding ladies to the already curious blend of good drinks and conversation was bound to result in a good time worth repeating. Every night. At the same regular time.

During the 1950s and 1960s, thirsty speakeasy-goers began to move their good drinks and conversation into the suburbs. Suddenly, if you were interested in spending a night on the town with your friends, you were more likely to be found grilling out back than in a secluded, dimly-lit bar in the city. 

Finally, but the 1970s, cocktails were popular and grabbing drinks with your friends after work was a societal necessity. From this point on, how we referred to that perfectly refreshing time to grab drinks after work and before dinner depended on the marketing goal of the establishment. Happy hour is generally associated with drink specials and is about consuming a decent volume of drinks. While cocktail hour is about refined spirits and craft cocktails. 

Now that we have talked a little history, let's talk drinks! Specifically, I wanted to chat about a few interesting spirits that you may have not heard of before and will definitely add a little sparkle to your regular cocktail hour.

Drambuie.  

I recently discovered drambuie and it is a great addition to any scotch based drink! Drambuie is a golden colored liquor made from malt whiskey, honey and spices. The honey and spice flavors add a sweet and complex flavor to your cocktail. If you are interested in giving this honeyed whiskey a shot, check out some suggested recipes above.

Rusty Nail: Equal parts Drambuie and scotch over ice.

Rusty Mule: 1 part Drambuie, 3 parts Ginger Beer, squeeze two lime wedges and serve over ice.

Rusty Royale: Start with 1 measure of Drambuie in a champagne flute. Fill the rest of the glass with sparkling wine and garnish with a twist of orange.

Greenbar Distillery Fruitlab Organic Liqueurs.  

My next two spirit-based suggestions are actually made in the same distillery - Greenbar Distillery. I first heard about Greenbar Distillery while listening to my favorite podcast The Dinner Party Download. The podcast discusses various topics in news, culture and food that would help any dinner party-goer be the life of the party.

Greenbar Distillery is so interesting because not only do they make organic spirits, but they are also pushing the envelope in terms of flavors. If you manage to find a bottle of their Hibiscus or Poppy Liquer, I urge you to check them out!

Hibiscus Liqueur. This liqueur adds bright red color and a delicious floral aroma to your cocktails. It would pair well with vodka, gin or sparkling wine.

Grand Poppy Bitters.  This liqueur is truly original. It is somewhat bitter sweet with flavors of flowers, herbs, and citrus. Similar to the European tradition of aperitifs, its great on its own or mixed into your favorite vodka based cocktail.

Happy mixing and Cheers!

Tis the Season: My Favorite Champagne Cocktails

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My Favorite Classic Champagne Cocktail.  It's no secret I love sparkling wine. (Remember Champagne is sparkling wine made in Champagne, France; all other bubbles are sparkling wine, prosecco, cava, etc.). And I mean love. But, I wish sparkling wines were loved more than during the holidays or on special occasions.  

Sure, I love celebrating with bubbles as much as the next person, but sparkling wine actually pairs very well with most food. Some wine critics even argue that rose sparkling wine is the best wine to pair with food (overall). 

With that said, I thought I would share with you all my favorite (and, I mean absolute favorite) champagne cocktail. I typically call it The Elderflower, but you may also know it as a St. Germain Champagne cocktail. It is refreshing, delicious and insanely addictive. 

Directions: Fill your glass 2/3 full with sparkling wine; top off with a generous splash of St. Germain (or any elderflower liquor) and finish with a twist of lemon.

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Now for you advanced mixologists, here are some more great recipes.

Christmas Cocktail. Ingredients: 1 sugar cube; splash brandy; genorous splash cranberry; champagne; a few raspberries. Directions: Place sugar cube in the bottom of chilled champagne glass. Add brandy and let soak in, then splash on the cranberry juice. At last moment, fill with champagne and dress with raspberries.

Champagne Sidecar.  Ingredients: 1 ½ measures bourbon; 1 measure Cointreau; ¼ measure lemon juice; chilled champagne; ice. Directions: Shake bourbon, cointreau and lemon juice over ice and strain into a chilled flute. Fill with chilled champagne

French 75.  Ingredients: 2 measures brandy; 1 measure lemon juice; 1 tsp sugar syrup; cracked ice; chilled champagne; lemon peel to decorate. Directions: Shake brandy, lemon juice and sugar syrup vigorously over ice, strain into cold highball glass and fill with champagne. Dress with twist of lemon.

Tis the Season: My Favorite Hot Holiday Drinks

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One of the main reasons I love the holiday season are the festive parties! Whether you are celebrating with co-workers, old friends, or family, holiday parties are just tons of fun. Especially because its time to break out all the fun holiday cocktails that we only see around this time of year. Below are a few of my personal favorites (specifically because they are easy to make with a few ingredients). Feel free to share your favorite twists or recipes in the comments below!

Glühwein.  (pronounced "gloo-vine") This drink is both delicious and very sentimental for me. It's a traditional German drink that my Oma would make during the holidays. I love it because its traditionally served at the outdoor holiday markets (Christmas/Easter) in Germany and Austria. It's a perfect way to bring the community together. 

Ingredients: 1 bottle red wine (Recommended Blaufrankisch, Zweigelt, or fruit forward red); 1 cup water; 1/4 cup sugar; 2 cinnamon sticks; 4 cloves; 1 orange peeled for zest and juiced.

Directions: Heat water, sugar, juice and spices. Once infused, and red wine and heat through, be careful not to boil. (Easier option, warm all ingredients in crock pot for at least an hour).

Traditional Mulled Wine.  While Glühwein is traditionally made with red wine, you can make Mulled Wine (the American version) with other types of wine. A few of my favorites include fruit based wines. Try Apple Spiced wine with cranberry juice. Or Apple Cranberry wine with cinnamon, cloves and orange zest. Don't be afraid to experiment. The only thing you can do wrong is boil the drink.

Mulled Cider.  While fall is over, there is still room for apple cider at the party table. To make a base mulled cider follow these instructions: Heat 2 quarts of apple cider with one apple, 2 teaspons of whole cloves (typically cloves are studded in the apple), 1 orange thinly sliced, and 1 cinnamon stick. Add light brown sugar to taste. Once warmed through, remove from heat and add 1 cup of rum. I would likely substitute the rum for bourbon.

Irish Coffee.  The classic irish coffee is just black coffee, brown sugar and 3 tablespoons of Irish whiskey. Add Bailey's for fun. Given the popularity of Keurig's these days, I would recommend making these individually. 

Hot Toddy.  If you are looking for something on the stronger side (hey, we all have annoying siblings right?) then I recommend the Hot Toddy. Simply put, its hot tea with a shot of whisky (I would prefer bourbon or brandy over rye). But here's the recipe if you need it: combine liquor, 1 tablespoon of honey and the juice of 1/4 of lemon. On the side, prepare a cup of hot black tea, once fully steeped, combine with liquor. 

Happy Holidays and Cheers!