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Friday, October 26, 2012

livingsocial.com Boutier Winery Deal


Boutier Winery: Wine Tasting for Two People with Ten Wine Samples Per Person; Two Plates of Cheese, Crackers, and Dark Chocolate; 12 Personalized Wine Bottle Labels; and Two 16-Ounce Souvenir Wine Glasses only $40.00.  


4506 Hudson River Church Road 
Danielsville, GA 30633 
Call for directions 706-789-0059

Tuesday, October 23, 2012

Dark and Stormy Death Punch Cocktail


This is Grace Parisi's take on the "Dark and Stormy," a classic rum and ginger beer drink. Floating in the punch bowl are round ice cubes made with lychee syrup and lychees stuffed with brandied cherries, which have an uncanny resemblance to eyeballs. 
Contributed by Grace Parisi:
Dark and Stormy Death Punch
ACTIVE: 30 MIN
TOTAL TIME: 4 HRS 30 MIN SERVINGS: 8
  • One 20-ounce can lychees in heavy syrup
  • 1/4 cup thinly sliced peeled fresh ginger
  • 16 brandied cherries
  • 1/4 cup superfine sugar
  • 1/2 cup fresh lime juice
  • 12 ounces dark rum
  • Three 12-ounce bottles ginger beer
  • Ice cubes
  1. In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes.
  2. Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
  3. Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
  4. Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses.
The lychee ice cubes can be frozen for up to 1 week.
More Goolish Drink can be found at: http://www.foodandwine.com/slideshows/halloween-cocktails

Monday, October 22, 2012

Seed Kitchen & Bar Celebrate 1 Year


Come join us on the very first anniversary of Seed Kitchen & Bar, we are truly grateful for a busy and wonderful first year! In celebration, we are featuring a three course $29 prix fixe menu. Chef Doug is bringing back a couple favorites from our opening night menu and we have some new dishes to share with you as well. This menu will be available three nights only; Thursday, November 1st- Saturday, November 3rd.   Our regular dinner menu will also be available.
 
A portion of the proceeds from this menu will go directly to two charities near and dear to our heart. Share Our Strength, whose goal is to end childhood hunger in America, and MUST Ministries, whose mission is to serve our neighbors in need, whose most basic welfare is at risk. Enough cannot be said for the incredible work these organizations do to better our world and warm our hearts.

Reservations are recommended and available by calling 678-214-6888 or at www.eatatseed.com
 
Choice of:

Garlic & Thyme Roasted Mushrooms, Anson Mills Polenta, Truffle Cheese

Blue Crab Fritters, Sweet Thai Chile Glaze , Crushed Peanuts, Cucumber

Crispy Smoked Pork Belly "Sliders", Hoisin, Scallion, Cucumber

Choice of:
House Made Ricotta Agnolotti, Butternut Squash, Pumpkin Seeds, Arugula

Raz El Hanout Spiced Block Island Swordfish, Cauliflower Mousseline,
Caper Raisin Emulsion

Syrah Braised Beef Cheeks, Roasted Shallot Whipped Potatoes, Braised Local Greens

Choice of:
Pumpkin Cheesecake, Pomegranate, Cardamom Crème Fraiche

Maple Pots de Crème, Chantilly Cream

(tax and gratuity not included)
(menu available after 5pm only)
*menu subject to change

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