The Restaurant Guys

Grand Marnier

 

Grand Marnier Centenaire / Grand Marnier Cent Cinquantenaire / Grand Marnier Quintessence

Suggested retail price: $109 / $169 / $795 per bottle. Tonight, we're pouring 3/4 ounce of each for $20 total.

Grand Marnier was created in 1880 by Louis-Alexandre Marnier Lapostolle. It is a blend of fine cognacs and distilled essence of tropical oranges. Slow ageing in French oak casks rounds it out and separates it from other “triple-sec” like Cointreau. 

The Cuvee du Centenaire was launched in 1927 to commemorate the 100th anniversary of the House of Grand Marnier, it is a balance between essence of tropical oranges cognacs mainly from: Petite and Grande Champagne.

The Cuvee du Cent Cinquantenaire was launched by Jacques Marnier Lapostolle, the company's CEO, in 1977 to commemorate the 150th anniversary of the House of Grand Marnier.  This blend was created for cognac enthusiasts. It combines essence of orange with very old cognacs mainly from Grand Champagne, the most prestigious production area in the Cognac region.

Quintessence was created in 2011.  It is made with the most precious cognac from the private reserves of the Marnier-Lapostolle family. GRAND MARNIER Cellar Master Patrick Raguenaud has carefully selected very rare cognacs coming exclusively from Grande Champagne. He then blended these outstanding eaux-de-vie with very old cognac from the private cellar of the family Paradis. These cognacs date back to 1906.

This rare and unique blend of cognacs is then combined with unique double distilled Citrus Bigaradia orange essence resulting from a time honored secret GRAND MARNIER process. Instead of being macerated in neutral alcohol, oranges are macerated in a very aromatic orange essence before being distilled. The result is a very subtle essence, the quintessence of orange distillation. The blend of cognac and orange essence is then aged in French oak casks, so that the flavors can mature together; reach the perfect balance and the quintessential taste.

We open one bottle of each at 6:30. When they're gone, they're gone!

New Podcast: Bloody Marys and Brian Miller

Mark and Francis discuss Bloody Marys and different garnishes that you could put on them. Their guest is Brian Miller, of Tiki Mondays at Lani Kai. They discuss all things Tiki and what makes a bartender different from a mixologist.

Black Truffle Tasting Menu

We're offering a black truffle tasting menu for a limited time only!  Here's the menu:

 

Truffled Lobster Amuse

∞

Seared Day Boat Sea Scallops

Parsnip Puree and Jamon Iberico

Black Truffle Vinaigrette

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Truffle Roasted Poussin

Truffled Polenta Fries

Braised Leeks and Truffled Jus

∞

Braised NY State Veal Cheeks and Grilled Veal Loin

Wild Mushroom Tart, Shaved Black Truffles

Sauce Au Poivre

∞

Mascarpone Cheesecake

Truffle Honey and Perfect Manhattan Cherries

 

$149 per person

$189 with regular wine pairings

$214 with premium wine pairings

The Main Street

Courtesy of Hayden Lambert, The Merchant Hotel, Belfast

 

On my recent journey to the land of my forebears, I spent considerable time in The South of Ireland; both in the countryside and in Dublin's fair city.  I also spent a good deal of time up in The North, from whence much of my family originally hails.  The capital of The North is, of course Belfast.   

 

Belfast is a remarkable city, too-often overlooked by travelers.  It's Unique in Europe, both for the struggles from which it has so recently emerged and for the peace and rebuilding that's going on there now.  I had the great good fortune to meet The Lord Mayor while I was in-town, and to dine with Máirtín Ó Muilleoir (you can ask me how to pronounce it in person) who is a Belfast City Councilman as well as the publisher of several newspapers.  What an exciting city, redeveloping much like New Brunswick once did.  We had much to talk about and, of course, we did that over lunch at The Merchant!

The Merchant Hotel is a remarkable boutique hotel I highly recommend.  Even if you can't stay there, you've got to stop by its beautiful Cocktail Bar , for absolutely the best cocktails on the Island.  If you go, seek out my friend, Hayden Lambert behind the bar. I brought him a bottle of American Rye whisky which I knew he wouldn't have there.  It was the remarkable Double-Rye from High West Distilling in Park City Utah.  The distiller was into the restaurant recently and I really love the stuff. 

 

Hayden promptly created a cocktail with it.  The Champs-Élysées is a classic cocktail consisting primarily of Cognac and Chartreuse.  Hayden swapped in the Rye for The Cognac and it was delicious indeed.  Since the ingredients moved from Cognac to Rye, I tried to move in a similar trajectory with naming it.  So from The Champs-Élysées, The Main Street is born. 

Tonight  in Catherine Lombardi, we'll serve The Main Street for $8.  We will pass hors d'oeuvres until 9 PM and the most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom.  I hope you will join.

Chivas Royal Salute "Stone of Destiny" 38 Year Old Scotch Whisky

In 1953, in honor of the coronation of Queen Elizabeth II, Chivas Brothers created Royal Salute. The first flagons were specially produced on the day of her coronation.  A blend of the finest aged whiskies, The Royal Salute whiskies are named after the Royal Navy’s 21-gun salute to pay tribute to dignitaries.  The Royal Salute is the top-of-the line for Chivas and represents the oldest permanent expression of blended Scotch whisky in the world.  Royal Salute "The Stone of Destiny" is made up of whiskies no less than 38 years old.   It's a remarkable whisky indeed.

 

The Stone of Destiny is one of the most powerful symbols of Scotland's past. For centuries, the Stone has played a powerful role during the enthroning ceremonies of the ancient Kings & Queens of Scotland. This tradition carries on today and was last used at the coronation of Queen Elizabeth II in 1953. Today, the Stone of Destiny rests under guard in Edinburgh Castle, together with the Scottish Sword of State until the next Coronation.

 

Suggested retail price: $650.00 per bottle. Tonight, we're pouring one ounce for $19.75

New Podcast: Nancy Huehnergarth

Mark and Francis discuss the word "artisanal" and how some companies are misappropriating its use for things that are not, in fact, artisanal. Their guest is Nancy Huehnergarth, author of a recent article in the Huffington Post about the "Top Six Food Politics Lessons Learned In 2011."

Florissimo Cocktail

The Florissimo Cocktail was such a big hit on New Year's Eve that we simply have to feature it tonight. 

It felt like we served a hundred of them.  I am indebted to Agostino Perrone, one of the best bartenders in London, for the recipe.

Champagne is poured over a bittered sugar, Cognac and Creme Yvette and garnished with fresh rose petals.

No, the rose petals are not just there for garnish and yes it may look girly, but the cognac makes it manly enough for both genders.  It's stunning,

 

Tonight, we'll serve The Florissimo Cocktail at a discount ($10) in The Cocktail Bar at Catherine Lombardi.  We will pass hors d'oeuvres from 6:30 - 9, and the most tasteful cocktail enthusiasts of The Garden State will be in attendance, as is their custom.  I hope you will join.

Pierre Ferrand Cognac "Abel" 45 Years

 

 

Tonight, The Spirits Project at Catherine Lombardi Will Feature: 

Pierre Ferrand Cognac "Abel" 45 Years

Estimated retail prices:  $399 per bottle.  We're pouring one ounce for $12.00

 

Ferrand is located in the prestigious Grand Champagne region of Cognac.  Ferrand employs ancient methods of Cognac production.  The base wine is made entirely from grapes harvested in the Grand Champagne district.  The brandy is distilled in small (about 100-liter) copper pot-stills, and then aged in a variety of shapes, sizes and cooperages of oak barrels.  It's also aged in a variety of cellars.  Some earthen floor (more humid), some concrete floor (more dry). 

Mark and I have always favored the Cognacs of Ferrand.  They always strike us as quite masculine, with a certain earthy, rustic, rough-hewn character to them, a richness on the palate and a spicy, lively finish.  The "Abel" is a particularly older Cognac from Ferrand, named for the distiller who made it. 

 

Tonight we will open one bottle at 6:30.  When it's gone, it's gone.

Podcast: Happy New Year!

Happy New Year from the Restaurant Guys!

MP3 Available: 
Click here to listen, right click to download.

 Podcast Date: 1/4/2012

http://www.restaurantguysradio.com/sle/rg/content/shows/index.asp?show_id=548

Beer Nog

Beer Nog

(courtesy of www.RandyClemens.com)

• 6 eggs*, separated
• 1/2 c sugar, plus 2 Tbsp
• 2 1/2 c whole milk
• 1 1/2 c heavy cream
• 10 fl oz Port Brewing Old Viscosity (or other dark, strong ale**)
• 2 tsp freshly ground nutmeg

1. Whisk 6 egg yolks and 1/2 cup sugar in the bowl of a stand mixer for several minutes, until the yolks lighten in color and double in volume. Lower speed of mixer and add milk, cream, beer, and nutmeg, stirring until combined. Reserve yolk mixture. Wash mixer bowl and whisk attachment thoroughly (any traces of dairy or egg yolk left on equipment will keep the egg whites from whipping properly).
2. Whisk 6 egg whites in cleaned stand mixer on high. Gradually add in remaining 2 Tbsp sugar and continue whisking until stiff peaks form. Gently fold egg whites into yolk mixture. Chill and serve, topping each glass with additional grated nutmeg if desired. Serves 8.