The Restaurant Guys

On the Passing of Bob Magee

There's some sad news this week from New Brunswick. Bob Magee, an iconic New Brunswick barman passed suddenly on April 26. He was 46 years old, and those cuties in the picture are his twin daughters Sydney & Morgan. They're two and a half. Bob had left tending bar and gone into the world of daytime workers several years back.

I had my first legal drink at The Ale 'n Wich at one minute after midnight March 14, 1986. The bar was and is a treasure. It's your local dive in the best possible sense. It was my local for a couple of decades. Mark and I knew Bob well and he was a friend. He took over as manager and head barman about the time that we opened Stage Left. He brought live music back to the bar. He was an encyclopedia of sports knowledge. He could hustle people at darts (literally throwing darts backwards over his shoulder). Most important, he always always always had a smile on his face and a warm welcome for old friends and new ones. He never forgot a face and he was the face of The Ale 'n Wich for more than a decade.

He should be recognized, and so I felt the need to tell you about my friend Bob. Never a mixologist, but really a bartender's bartender.

If you knew Bob and you want to celebrate his life, or if you didn't and you want to take part in the celebration, This Sunday, The Ale 'n Wich is hosting many of the bands that Bob used to book. If you want to know what rock sounded like in New Brunswick in the 90's, come hear:

• The Fletchers,
• Dangerbird,
• The Stuntcocks,
• Laurence Hart,
• Bionic Rhoda,
• The Thin Men and
• Jigs and The Pigs.

That's right, I said "Jigs and The Pigs!" The $5 cover and 30% of the bar's gross ring will go to the The Morgan and Sydney Magee Trust. Doors open at 2. Facebook page is here.

If you can't make it but would like to send a donation, you can do that by mail:
The Morgan and Sydney Magee Trust
c/o The Ale 'N Wich Pub
246 Hamilton St
New Brunswick NJ 08901

The Spirits Project: Macallan 21 (1991) Speymalt

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $149 per bottle
• We will pour one ounce for $5
  

It was just two weeks ago that we poured the Macallan 25 in The Spirits Project. I detailed the attributes of the fine Macallan Distillery in that email. I will not waste your time repeating it here. This 21 year old bottling is different in more ways than just age. This is a merchant whisky, bottled by Gordan & MacPhail. Founded in 1895, Gordon & MacPhail is one of the most prestigious independent bottles of Scotch Whisky.

It was distilled in 1992. Then matured for 21 years in first fill and refill sherry butts before being bottled in 2013. It has an intriguing golden red color. Those of you who tried the Samaroli Selection 21 Year Macallan will recall that it was widely acclaimed by those in attendance as one of the best spirits we've done. I look forward to cracking a bottle with you on Thursday evening.

Next Week in The Spirits Project
Glenfiddich 21

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The Spirits Project: Macallan 18 Year Old Scotch Whisky

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The Spirits Project: Macallan 21 Year Fine Oak Whisky

Favas and Rabbit, Favas and Lamb

...and a nice Chianti!

Ever since Hannibal Lechter's famous line, the poor fava bean has lived in infamy. It's really not fair. Though they can go quite well with Chianti, liver is a poor choice. They're called "broad beans" on the other side of The Atlantic and they are a harbinger of spring. They're a little labor intensive because each bean must be individually peeled twice. That's just one of the many reasons to have them in your favorite restaurant. We do the peeling for you.

Mark and I really enjoy favas (the tastier cousin of the ubiquitous lima bean) with rabbit and lamb, two meats often associated with spring. Above you see an appetizer of Rabbit Roulade, with Fresh Leeks and Roasted Maiitake Mushrooms over Tumeric Carrot Puree, Ramps and Fava Beans (Appetizer $18). The Stuffed Lamb is Roasted with Pea Puree, Mint Spaetzle and Favas (Entree $39). Both of these dishes will be featured in Stage Left beginning tomorrow, Wednesday. Make a reservation here.

And if you must, may I suggest: Chianti Classico 'Ceppeto' 2010 by Manucci Droandi ($49)

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Friday Evening Cocktail: The Italian Sunset

Hendricks Gin, Lemon, Aperol, Ginger and Almond

Here's a lovely new cocktail, crafted by our barman Christian. The white ingredients are all shaken together and then strained off into the glass. An eighth of an ounce of Aperol (lovely bitter orange peel aperitif from Padua) is sunk on the bottom of the glass. Come in and we'll show you how it's done.

What I love most about this drink is how it changes as you drink it. It's striking, delicious and refreshing.

The Italian Sunset will be offered at The Cocktail Bar at Catherine Lombardi Friday for the very special price of $9. We will pass light 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. We hope to see you there.

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Friday Night Cocktail: Suzey P

The Spirits Project: Gran Patron "Piedra" Extra Anejo

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $399 per bottle
• We will pour one ounce for $11
  

"Gran Piedra" is the new prestige mark from Patrón. It's a "best selection" of 100% Weber Blue agave grown in the Highlands of Jalisco, Mexico.

Piedra means “stone” in Spanish. This Tequila so named due to the traditional Tahona process used to make it, a process that few tequilas are made with anymore. The agave is slowly steam-cooked before being crushed with a two-ton Tahona. The Tahona is a traditional method that utilizes a two-ton volcanic stone wheel to extract the sugary juice from the agave. The juice is then fermented, distilled, and aged in barrels.

After distillation, the tequila is aged for three years in new American and French oak barrels before being bottled at 80 proof. I look forward to cracking a bottle with you on Thursday evening.

Next Week in The Spirits Project
Macallan 21 (1991) Speymalt

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Friday Evening Cocktail: The Black Maple

Last Call for The Black Maple (Bourbon Whiskey, Maple Liqueur, Roasted Pumpkin-Sherry Syrup and Bitters)

A new favorite cocktail for the cooler months, this little gem combines all the spicy, roasted flavors of a perfect Pumpkin pie with a healthy dram of good Bourbon. Delicious and with just a touch of sweetness – This has proven one of our more popular new cocktails, but we're going to give it a rest until next fall. So come sample one Friday, before the hiatus begins.

The Black Maple will be offered at The Cocktail Bar at Catherine Lombardi Friday for the very special price of $9. We will pass light 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. We hope to see you there.

Easter Dinner at Catherine Lombardi

At Catherine Lombardi, we celebrate Easter as Catherine Lombardi always did, with a full dinner. In addition to our regular a la carte menu, we will have specials like Spring Vegetable Minestrone, Asparagus and Ricotta Ravioli, Rack of Lamb with Mint and White Beans and of course Easter Pie (aka Pizza Rustica, aka Pizza Gain). Make a reservation at CatherineLombardi.com/reservations or call 732-296-9463.

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Ramps, Ramps, Ramps, Ramps!

Pickled Ramps (2013) with Fresh Ramps (2014), Fresh Leeks and Local Scallops over A Sauce of Pureed Leeks. It's amazing. It's spring. It's Here. It's $19. It's delicious.

Oh my Lord, ramps, those lovely first delicate shoots of spring onions that signal the beginning of the season of plenty, have finally arrived! We've been waiting all year for their arrival. Literally, we've been waiting twelve months. Last year, we pickled a fair amount of spring Ramps. We picked them and set them aside in the cellar, waiting for this very moment. Now that there here, in Stage Left we're serving this!

Sherry Baby: Osborne Sherry (remember that name!)

In case you're wondering what those fancy bottles are behind the scallops, those are some Very Old Rare Sherries that we just got in. If you're into Sherry (and I most definitely am), these Osborne Sherries are some of the finest I've ever tasted. The Amontillado, Palo Cortado, Oloroso and Pedro Ximenez are $59/glass. They're worth every penny; and we're offering a tasting flight of all four for $69 in Stage Left at the bar or in the dining room!

The Spirits Project: Macallan 25 Year Old Scotch

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $859 per bottle
• We will pour one ounce for $26
  

Founded in 1824, The Macallan was one of the first distilleries in Scotland to be legally licensed. It is one of the world's truly great single malts. When I first started behind the bar, it was one of only three single-malts widely available in America.

‘Macallan’ is most likely derived from two Gaelic words -‘Magh’ meaning a fertile piece of ground and ‘Ellan’, meaning ‘of St Fillan’, an Irish born monk who traveled widely in Scotland spreading Christianity during the eighth century.

The distillery lies hard by the River Spey. Its stills are the smallest on Speyside. Their unique size and shape give the spirit maximum contact with the copper, helping concentrate the spirit and provide the richness and body. The copper acts as a catalyst, enhancing the formation of sweet esters and minimizing impurities. These stills are so famous that they have appeared on the back of a Bank of Scotland £10 banknote!

Only the very center cut is used, amounting to only 16% of the distillate. This small portion, or ‘cut’, is extraordinarily selective and one of the smallest in the industry. They also use a large percentage of a very specific barley, called The Minstril.

The Macallan is truly singular and readily identifiable in any of its age-iterations. The 25-year is quite the special occasion whisky at near to $1000 per bottle. I look forward to cracking a bottle with you on Thursday evening at 6:30. I will be joining in for an ounce.

Next Week in The Spirits Project
Gran Patron "Piedra" Extra Anejo

Friday Evening Cocktail: The Shillelagh Cocktail

Ok, I'll be honest, the reason we're featuring the Shillelagh Cocktail this week is so that I can post this adorable picture. And no, it is not modeled on a younger me. First off, this week's cocktail is called a Shillelagh Cocktail because of the Sloe Gin, which comes from Sloe Berries, which are the fruit of the blackthorn. Cured blackthorn wood is some of the hardest wood around and makes an impressive weapon called a shillelagh, which the little guy above is holding in his wee right hand. This is also called a shillelagh cudgel or (and I love this) a "bonker." It is used to hit people.

In our little man's left hand, he holds a blackthorn walking stick. You can see that it's much longer, and if it had a strap, it would be at the ball end. Though this is often casually referred to as a shillelagh, it's not really designed to "bonk" anyone (though it will do in a pinch), so it's not technically a shillelagh. I'm glad I cleared that up. Now come in for a drink.

The Shillelagh Cocktail (Sloe Gin, Vermouth, Lemon, Applejack-Infused Cherry Juice, Bitters) is a delicious invention of our own and will be offered at The Cocktail Bar at Catherine Lombardi Friday for the very special price of $9. We will pass light 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. We hope to see you there.

For directions on making your own little man with his own wee shillelagh's visit here.