Links : YouTube | Rumble | Odysee | BitChute
“Creatively inspired by New York City’s Gilded Age through the “Roaring ‘20s” Jazz Age, Dolly Varden serves creative cocktails and elevated menus in Hell’s Kitchen.
The name Dolly Varden has always been a symbol of feisty endurance. Long before influencers, Dolly Varden was a cultural phenomenon inspiring fashion, theater, song, art & commerce conceptually based on the eponymous coquette concocted by Mr. Charles Dickens decades earlier.
As another enduring symbol, Dolly Varden was also the name of the last passenger train locomotive to run up the West Side of Manhattan just blocks away.”
00:00:00- intro
00:07:13- “pomp goes the whimsy”- pomp & whimsy gin, lime, mint, egg white with caramelized sugar or blood orange chip
00:19:34- “dapper dan”- nolets gin, carpano antica, amaro nonino, luxardo marachino & dry vermouth
00:27:46- “get figgy with it”- fig vodka, vanilla, & lemon
00:35:58- “the aristocrat”- four roses bourbon, allspice, & lime
00:42:36- dolly blossom- nolet’s gin, moscato, orange blossom water
00:49:41- scarlet punch- pomp & whimsy gin, malbec, spiced apple cider
00:53:56- “winter solstice”- ketel one vodka, cointreau, pomegranate, cranberry, rooibos tea
00:58:21- “23 skidoo”- vodka, st-germain, peach, & passionfruit
01:00:57- “fall & oats”- bourbon, licor 43, cinnamon, oat milk
01:07:12- “cold fashioned”- johnnie walker black label, averna amaro, stout, cold brew coffee, maple syrup second with bailey’s irish cream foam & dark chocolate
01:13:38- “dizzy with a dame”- cruzan blackstrap rum, cinnamon, vanilla & espresso
01:18:28- “harlem sunset”- lunazul blanco tequila, st-germain, hibiscus & lemon
01:22:20- “lincoln’s last ride”- montelobos mezcal, jalapeño infused cointreau, ginger, agave, lime, cane sugar & aleppo pepper rim
01:29:23- conclusion
Any restaurants in particular or types of cuisine in NYC you would suggest or like Stephen to check out?
What do you think of the cocktail bar with a focus on food concept?
A: Stick to the booze
B: I’ve been to some & like them
C: Good idea, hope more follow
D: Looks good but I prefer them separate
E: ______________
links of the post
- Dolly Varden, NYC| Menu | info
- Stephen’s Instagram
- How to make gin | BBC Good Food
- Breaking down the flavours of Lincoln’s Last Ride | Zagat
- My Cheffin it Up Blog and Instagram that at the time of posting this I am not updating…but that’s the base for the app/business idea i spoke of with Stephen.
This month thought I would make use of the leeks growing in the garden. A few had grown to the point of flowering that we will then use for seed. When this happens it gets this long stalk and looses the typical rings of leeks.
Decided instead of potato leek soup to try out some other leek dishes. This was the second one after an oven roasted leek attempt that came to mind after we were gifted 30 eggs from a student co-op farm which led me to boil some of the older ones we’d had for some weeks. off to the interwebs I went and found a recipe that switched out the typical potatoes with eggs.
Here is the process of making the dish & the eventual serving.
Her is the recipe from Seasoned Kitchen for this egg based Leek Gratin. Switching out the potatoes for eggs means one can get some protein. From that thought I’d use it as the center of meal rather than a side dish. Served it with a pumpkin and bone soup, with a salad and buns.
Cheffin’ it tip: Try using the carrot peeler to shave the carrots down for use in salad rather than grating them for a different sort of mouthfeel.
French cooking is generous on butter. So much so I was sus about it from reading the recipe to the preparation. I stick as close to the directions as ingredients allow me to when first making a recipe, then test out adjusting things in subsequent attempts. Less butter shall be used next time as it will certainly be a repeated dish.
Cheffin’ it tip: I used buns from a bakery, however whenever able I try and warm them up in the oven.
What other sorts of Gratins have you made or had? Do you think reducing the butter will change the dish much? Not complaining about the butter because butter is butter, and it’s not like i’ve not been known to eat chips of frozen butter just for the nom of it, but seems a bit wasteful if the gratin can still cook to deliciousness with 1/3rd to a half less butter.
Although the buns could be used to dab up the drippings, or could drizzle it on the salad or into the soup… next time!
Thank you for checking out this post. Check out more in Amunga’s Kitchen & other Cheffin It Up posts.
]]>Links : YouTube | Rumble | Odysee | BitChute
“Creatively inspired by New York City’s Gilded Age through the “Roaring ‘20s” Jazz Age, Dolly Varden serves creative cocktails and elevated menus in Hell’s Kitchen.
The name Dolly Varden has always been a symbol of feisty endurance. Long before influencers, Dolly Varden was a cultural phenomenon inspiring fashion, theater, song, art & commerce conceptually based on the eponymous coquette concocted by Mr. Charles Dickens decades earlier.
As another enduring symbol, Dolly Varden was also the name of the last passenger train locomotive to run up the West Side of Manhattan just blocks away.”
00:00:00- intro
00:05:54- menu
00:16:51- eggs benedict- herb holldaise, thick cut bacon, home fries, salad
00:27:47- focaccia- with smoked tomato butter & rosemary butter
00:33:04- burrata with pomodoro sauce, basil, pistachio pistou
00:38:13- mushroom risotto- king mushrooms, peppercorn sauce
00:47:22- chicken liver mousse- brioche with sliced caper berries & olives
00:58:17- thai wings- thai chili, palm sugar & toasted garlic
01:01:35- pork belly bao- apple slaw, hong shao ru sauce
01:08:07- lamb meatballs- spicy tomato sauce, nduja sausage, fried garlic & cilantro
01:17:09- baby back ribs- korean bbq sauce, asian coleslaw
01:19:53- cornbread crusted calamari- lime sriracha aioli, mango salsa, queso fresco
01:25:06- truffle mac & cheese- cavatappi, fontina cheese sauce
01:27:14- grilled octopus- pepperonata, lemon aioli & castelvetrano olives
01:31:38- pan seared scallops- chorizo, sweet corn, tomatoes
01:34:23- “the yard bird”- fried chicken, pimento cheese, bacon, buffalo ranch & pickled chiles
01:37:24- quail with wild rice & tournéed vegetables
01:41:56- conclusion
Any restaurants in particular or types of cuisine in NYC you would suggest or like Stephen to check out?
What do you think of the cocktail bar with a focus on food concept?
A: Stick to the booze
B: I’ve been to some & like them
C: Good idea, hope more follow
D: Looks good but I prefer them separate
E: ______________
links of the post
- Dolly Varden, NYC| Menu | info
- Stephen’s Instagram
- The Shed’s the Thing: How NYC Restaurants Adapted to Covid | Common Edge
- How to make gin | BBC Good Food
- Breaking down the flavours of Lincoln’s Last Ride | Zagat
- My Cheffin it Up Blog and Instagram that at the time of posting this I am not updating…but that’s the base for the app/business idea i spoke of with Stephen.
Havarti Cheese, Orange slices and some Sausages.
Ugali with mix of Pork and Mushrooms, with Spinach and Collard greens. Well they call it Chard here, not spinach. Its spinach in Kenya.
Mule with frozen Kiwi Slices.
]]>Italian Sausages and Coleslaw.
Kiwi and some Swiss cheese in the coleslaw.
They Key wiht Sausages, especially the thicker ones is to simmer them in about an inch of water. Let the water evaporate and then brown the sausages.
Decided to try my hand at a Cheesesteak.
The prep pictured. The key to the steak is cutting it into thin slices.
So much cheese.
nom nom nom
]]>Veg Scrambled Eggs and Broccoli.
]]>