Grilled Pork Tongue, Asparagus, and Green Garlic Cream
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Grilled Pork Tongue, Asparagus, and Green Garlic Cream
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Grilled Pork Tongue, Asparagus, and Green Garlic Cream
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Cabbage Roll, Mushrooms, Caramelized Onions, Lentil Salad, and House-Made Mustard
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Cabbage Roll, Mushrooms, Caramelized Onions, Lentil Salad, and House-Made Mustard
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Honey-Smoked Quail with Prosciutto-Wrapped Fennel, Fava Beans, and Rhubarb
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Honey-Smoked Quail with Prosciutto-Wrapped Fennel, Fava Beans, and Rhubarb
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Honey-Smoked Quail with Prosciutto-Wrapped Fennel, Fava Beans, and Rhubarb
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Pan-Seared Whole Trout, Spring Vegetable Salad, Smoked Mussels, and Sauce Gribiche
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Pan-Seared Whole Trout, Spring Vegetable Salad, Smoked Mussels, and Sauce Gribiche
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Sal's Minion: Aged Rum, Pineapple Gomme, and Coconut Water Ice Cubes
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New Vieux: Wild Turkey Rye Whiskey, Rothman and Winter Apricot, Benedictine, and Bitters
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Stuck in Lodi: Rye Whiskey, Gewurztraminer Syrup, Cynar, and Peychaud's Bitters
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Mixologist Kevin Ludwig
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Norwegian Negroni: Crogstad Aquavit, Cynar, and Sweet Vermouth
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Chef Ben Bettinger
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Mixologist Kevin Ludwig
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Beaker and Flask
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Beaker and Flask
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Beaker and Flask
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Beaker and Flask
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Chef Ben Bettinger and Mixologist Kevin Ludwig of Beaker and Flask - Portland, OR
Photo: Antoinette Bruno | April 2010
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