5 Tips for Solid Summer Menu Planning

5 Tips for Solid Summer Menu Planning

Summer is a time to be outdoors, enjoying the warm weather and the sunshine, so it’s essential to have food that matches low-key vibe. And a summer menu takes proper planning. We sat down with a few culinary professionals to find the scoop on mastering seasonal dining. 

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Discovering Unique Spirits With Gareth Howells of NYC’s Forrest Point

Discovering Unique Spirits With Gareth Howells of NYC’s Forrest Point

By Natalie Migliarini, Foodable Contributor

This is the second part of our unique spirit series spotlighting Poitin. We are drinking a little bit of Ireland in New York City and sharing bartender interviews about how to use Poitin. We are honored to have interviewed Gareth Howells from Forrest Point about unique spirits and his inspiration.  Follow the interview below and meet the fabulous and super talented Gareth Howells.  

About Gareth Howells

Gareth Rory Howells an English/Irish immigrant, has been involved in the beverage industry for over twenty years. Starting as a dishwasher in his local pub located in Guildford, Surrey, UK, he has held almost every conceivable position in the service industry. He started bartending at the age of 18 and has been ever since, in one form or another.

Upon moving to New York, he worked as the Beverage Director of the Smyth Hotel in Tribeca. Upon leaving, he moved on a short-term contract to work at ‘Le Pescadeux,’ Soho as their interim Assistant General Manager. During this time, he continued to sling drinks with the gents (and ladies) at Yerba Buena (Perry St). Following these jobs, he opened up ‘The Leadbelly’ with Colin Asare-appiah for the Fat Radish Boys. After a jaunt back to Tribeca, he found himself working at Bagatelle and Forrest Point, where he is currently their Bar Manager and Head Bartender.

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Menu Inspiration: Spring Cocktails

Menu Inspiration: Spring Cocktails

By Natalie Migliarini, Foodable Contributor

Spring is in the air and cocktail menus are changing from winter to spring flavors. Spring brings many seasonal and fresh ingredients to the bar, making cocktails very vibrant and offering herbaceous flavors. 

Patrons are craving light and produce-focused cocktails that highlight the bounty of spring. Everyone is looking for a way out of winter, so let’s get excited about these new spring cocktails and trends. Below, we are featuring two spring recipes created by two NYC bartenders for cocktail inspiration. In addition, we are highlighting two bars that are offering a spring-forward cocktail menu.

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Bar Programs Feature Juicetails: The Juicing Trend Fuses With Cocktails

Bar Programs Feature Juicetails: The Juicing Trend Fuses With Cocktails

By Natalie Migliarini, Foodable Contributor

Bars are juicing their way to higher quality and healthy “Juicetails.”

Juicing is no longer just for cleanses or detoxes after the holidays, it has hit the cocktail scene in the form of “juicetails”.  After the holidays, a detox is usually in the cards for most people that have over indulged in food and spirits. What if there was a way to stay healthy and enjoy cocktails at the same time? The solution is bars and restaurants using fresh squeezed juices to enhance the quality and health factor of cocktails. Obviously drinking is not the ideal detox but drinking cocktails that are made with fresh squeezed juices versus sweet syrups and mixes, create a higher quality product. Below are some examples of popular “juicetails” being offered around the United States.

Boulder, Colorado

Zeal in Boulder is passionate about a health and high energy lifestyle so it is no surprise that they offers an array of fun and health inspired cocktails. Many individuals that already have a routine of juicing can continue it into cocktail hour with a fresh juice cocktail from Zeal. The Zeal Mai Tai in particular sticks out as a great fresh juice cocktail. It combines two kinds of rum, ginger liqueur, orange juice, pineapple juice, and ginger juice. Zeal in is the place to get healthy while imbibing.  

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Cocktail Trends: Creative Garnishes

Cocktail Trends: Creative Garnishes

By Natalie Migliarini, Foodable Contributor

Everyone loves a cocktail with a cool garnish. Not only does it draw your eye to the cocktail but also makes the cocktail look more appealing. Many times when ordering a cocktail at the bar I see beautiful and crazy garnished cocktails, which I immediately want to order. The extreme garnished cocktail has come a long way from your typical garnished Bloody Mary and tiki cocktails. Classic cocktails and unique bartenders creations are using extreme garnishes to offer customers a fun and creative cocktail experience.   

Bloody Mary and Tiki Cocktail Garnishes

Extreme Bloody Mary garnishes include anything from sliders to chicken wings. The classic celery and olive garnish has been elevated to include crazy appetizer type garnishes. At Score on Davie in Vancouver they serve the Checkmate Caesar  (A Canadian Version of a Bloody Mary). The garnishes for this cocktail are basically an entire meal for two with roasted chicken, Score burger, pulled pork sriracha glazed slider, onion rings, chicken wings, a pulled pork mac&cheese hotdog and a brownie for desert. Tiki garnishes are also typically garnished with crazy items including flaming citrus and specially carved fruit.  

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