Trial Run
photo by Jessica Oshita
This past weekend, we had our inaugural Supper Club dinner with Spring’s bounty. It was a blast and a great group of people came through, all who seemed to enjoy the company, the food, and the space. Before we show you the post on that dinner we wanted to show you our “trial run” dinner we had in early Spring. We invited a handful of our foodie friends to a secret location where dinner was prepared by Corey Chow, the Sous Chef at a three star Michelin-ranked NY resto and drinks were concocted and served by Kelly Carambula of Eat Make Read.
Make it Snap-py!
When Art in the Age released ROOT last year, we thought it was the best thing to hit our highballs since we’d discovered the beauty of bourbon (not to mention it looked lovely in our liquor cabinet). So of course we were amped to try the Philly folks’ new spirit SNAP, which hits home bars everywhere in August. While the cinnamon-y, vanilla-y, ginger-y flavors of SNAP (yeah, it tastes like a gingersnap but without any sickly sweetness. Yum.) are super well-suited for the cooler months, we ran through a handful of recipes the lovely folks at Art in the Age suggested and found on that’s perfect for summer. (The one we decided was PERFECT for fall will run in the next issue of BUST, so stay tuned!) Oh, did we mention SNAP is certified organic and 80 proof? Yeah, you want this in your glass. And with only three ingredients, this SNAP-inspired cocktail couldn’t be easier to mix.
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Speakeasy Speak
After our trip down to Philly and our stop at Franklin Mortgage and Investment Co, we were inspired. Not only because the cocktails completely intoxicated us but because we love the history of it all, the period of Prohibition, Speakeasies, special cocktails. So we did some research and came up with this gift idea, Honeyed-Ginger Syrup and Candied Ginger to mix and garnish cocktails hidden away inside a book. I (Caroline, that is) am a firm believer in presentation, so when giving a homemade gift like honeyed-ginger syrup and candied ginger is fun in itself but how much more fun is it to get it in great packaging?
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love, philly
A couple weeks ago, we decided to have an impromptu trip down to Philly. We’ve been hearing great things about the food and drinks, and boy did we eat and drink. This trip was one big ole’ food adventure. We ended up coming back to New York with the biggest raw oyster obsession AND a new love for Philly.
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