Chef Lacasse (Nick) and I just wrapped up the 8^th installment of our “At the Bar” dinners. The monthly event is akin to a chef’s table, but well, it’s at the bar. Eight folks reserve spots and put their evening in our hands- not knowing the theme, flavors or concept that will be explored prior to their arrival.

The planning started with a trip to the Green City Farmer’s Market. The growing season seemed to take forever to kick in this year, but is definitely in full effect. Cherries are looking amazing (albeit already on their way out), peppers that were so perfect they could have been waxed and a dizzying array of herbs greeted us. This time of year, it’s all about the flavors- as Tim says, let the produce do the talking and just stay out of its way.

Nick and I settled on creating combinations of sweet and savory flavors. Walking through the vendors tables, I grabbed some of the most prime selections. Letting the produce be the inspiration is a great way to create- colossal bunches of striped beets, perfectly ripe raspberries and nearly glowing sungold tomatoes aren’t a bad place to start a cocktail.

We definitely took some chances with this menu. When the guests arrived and began to review the menu, a variety of facial expressions came across. Maybe it was the juiced corn and muddled arugula or perhaps the Chioggia beet puree with avocado peeked interest- either way, we were putting it all on the table.

I’ll be sure to shoot some pics next time around- We aim for the first Thursday of the month for these events. If you’re going to be in Chicago, give us a call. Dinners tend to sell out 2 – 3 weeks prior.

Charles and Tim’s day job just got a nice write up. Thanks, Christa.

Last week at the farmers market I picked up some sour cherries and some absolutely gorgeous peaches. I also grabbed a pint of Cape Gooseberries (also known as Ground Cherries). I was immediately asked, “What the hell are you going to do with them?”

“Jam?” I suggested. The Seedling staff were disappointed. Jam was the only idea anyone had been able to come up with.

I took that as a challenge. Here are the results. It goes without saying, but make sure to peel the papery husks off the gooseberries before using them. These are for you Dan.

Recipe #3 is the simplest and, I think, the best.

(Note: These cocktails are nameless. A lot of the time names are the hardest part of creating cocktails.)

Recipe #1:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
.75 oz dry sherry
1.5 oz. Plymouth gin
3 dashes orange bitters
pinch of salt
tools: shaker, strainer, muddler, tea strainer
glass: cocktail

Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.

Recipe #2:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
.5 oz dry vermouth
.5 oz. grapefruit juice
1.5 oz. Plymouth gin
pinch of salt
tools: shaker, strainer, muddler, tea strainer
glass: cocktail

Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.

Recipe #3:
20 gooseberries
.5 oz. simple syrup
.75 oz. lemon juice
1.5 oz white rum (I used Ron Botran)
tools: shaker, strainer, muddler, tea strainer
glass: cocktail

Muddle gooseberries, simple syrup and lemon juice in mixing glass. Muddle. Add other ingredients, add ice and shake well. Double strain into chilled cocktail glass.