Hot From The Kettle ®
Among good chefs seasonal cooking is expected. But what about seasonal mixology? Chefs are taking their produce to the bar and shaking up garden fresh cocktails fit for sipping on a sweltry summer night!
Here are two of the most creative "gartending" (bartending + garden = gartending) recipes I've come across. So, gather up some fruit and veg, and get mixing!
When you think flavored syrups, Torani likely comes to mind; multi-colored bottles, offering a rainbow of cloyingly sweet flavors, lined up behind coffee bars everywhere. Much the opposite of Torani is Bloomfield-based, Blue J. Syrups, a small batch, artisanal flavored syrup company.
Read MorePho (pronounced "fuh") rhymes with "duh" and it's the only Vietnamese word I know. I'm a certifiable phonatic, and thanks to the globalization that brought Vietnamese cuisine to the US, I only need travel to Bloomfield for a satisfying pho fix.
Pho, a popular street food as well as the national dish of Vietnam, is essentially a rice noodle soup with broth, spices and herbs, and depending on what region of Vietnam you're eating, a variety of garnishes and sauces as well.
Read MoreRosé is trending - but, frankly, I prefer beer. It goes better with my brats, compliments my cut-offs, and doesn't snark at my flip-flops and green Vermont baseball hat. In short: Beer enjoys the moment without pretension, while rose, arguably, represents seasonal marketing for those seeking the "rosé state of mind."
Read MoreThe space is beautifully lit, the decor gentle, and the atmosphere refined. Ladies night took us to Mes Reves, and if I hadn't driven there myself, I wouldn't have guessed the location to be 407 Broad Street, Bloomfield.
Upon entry, service was kindly and we were immediately seated. A large party of about ten had a long table in the center of the room, and our three top was near the window. Considering the reviews that were previously written, I had high hopes.
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