Archive | January, 2014

Learn How to Make Cocktails + Valentines with BK Styled

21 Jan

cocktailsOne of my favorite Brooklyn websites, BK Styled is hosting a fun Valentines-themed workshop on February 1st at King & Grove Williamsburg. You can learn how to mix cocktails, make your own cards or stationery, or do both. Kari Morris of Morris Kitchen will share some essential tips on how to prep for a party and great delicious drinks using Owney’s Rum, The Mason Shaker, and Brooklyn Bitters. Of course, it will be followed by an hour of cocktails and treats. Then, Emily Johnson of Hartland Brooklyn Card Co. will teach basic illustration skills as well as introduce attendees to the art of pen and ink, sponsored by Tres Belle Spa and Knot&Bow.

Bonus: All attendees will walk away with a goodie bag of local products provided by the sponsors, and I’ve gotten some intel that they’re going to be awesome.

Learn more and get your tickets here. 

Drool of the Day: Mediterranean Ceviche

16 Jan

cevicheNot only is this the Drool of the Day, but it’s also one of the best dishes I had in 2013. It’s the Mediterranean Ceviche at Zizi Limona, made with cucumber, tomato, mint, garlic confit, and cardamon yogurt.


The Sauce’s Winter Whiskey Feast Recap

14 Jan

On January 9th, 2014,  The Sauce hosted a hearty winter feast created by Chef Nikki Martin of Season 8 of The Next Food Network Star. She paired Whistle Pig Whiskey with a rich duck dinner (from Maple Leaf Farms) comprised of 5 courses, including items like Crispy Duck Leg, Duck Meatballs, and a Kale Salad with poached egg and SlantShack Jerky. Nikki  put a spotlight on Atsby Vermouth, using the liquor for cocktails as well as through the courses.

The dinner was held in a Fort Greene space, a converted stable, which was decked out in Claudia Pearson Illustration‘s goods, from framed illustrations to aprons and tea towels.

This event was made possible by Tabelog, an online space to share and discover inspiring dining experiences.

Thank you to our sponsors and those who dined with us. Check out the gallery of images from the dinner, and stay tuned for future events.

Chew on SlantShack Jerky

8 Jan

jerkySlantShack Jerky was founded under a slightly slanted roof in New York City, where nine friends set out to create the jerky of their dreams. Now, they’re working with family farms across the Northeast to source sustainably raised grass-fed beef with a focus on quality, freshness, and flavor.

Purchasing SlantShack Jerky is a unique experience because of their “Build-a-Jerky” option, in which you can choose your bag size, meat, marinade, rub and glaze to create a custom bag. For super jerky fans, SlantShack offers a “Jerky of the Month Club,” which gets you three 4oz bags of jerky delivered monthly to your door.

I’m excited that SlantShack will be a part of The Sauce’s Winter Whiskey Feast on Thursday– and Chef Nikki Martin will spotlight the jerky in a new and unique way. The event is sold out– but stay tuned for photos!

WhistlePig: A Cure for the Winter Chills

5 Jan

vermontA blustery, January day calls for a hearty cocktail– something that warms you from the inside out. WhistlePig Straight Rye Whiskey is the way to go. Their whiskey is hand-bottled on a farm in Shoreham, Vermont, and aged for at least ten years through a unique double-barrel process. Even if you aren’t a proclaimed “Whiskey Drinker,” WhistlePig has a smoothness that tastes great in a mixed cocktail. without too much bite, or can be sipped straight if that’s your style.

On January 9th, taste WhistlePig yourself at The Sauce’s Winter Whiskey Feast, where The Food Network’s Nikki Martin will create 5 courses paired with WhistlePig Whiskey cocktails, and will even use the whiskey in some of the dishes. Get your tickets here.

If you can’t make the event, try this fab cocktail, The Smoked Pig. 

  • 4 cubes of smoked cider
  • 2 dashes of lemon juice
  • 5 dashes of apple bitters
  • 3 oz of WhistlePig

To make the cubes, smoke apple cider in a smoker, then freeze into cubes. Mix ingredients in a rocks glass and serve.

Winter Whiskey Feast

Join Tabelog, a Foodie Community

4 Jan


Are you the kind of person who gets a thrill out of discovering, trying, or reviewing  a new restaurant? Do you ever find yourself staring at drool-worthy food photos? Do you enjoy meeting other food-obsessed friends and bonding over your love for pork buns or ice cream sandwiches? You should check out Tabelog, a lively online community for foodies, by foodies.

As a member, you can read and write restaurant reviews, meet and chat with other foodies, and organize the places you’ve been and those you’ve been wanting to try. Tabelog was founded in March 2013 by its parent company,, in Tokyo, Japan. Tabélog is the premier restaurant review site in Japan with more than 40 million users monthly.

For more info about Tabelog, join me at The Sauce’s Winter Whiskey Feast on January 9th, a 5-course dinner created by The Food Network‘s Nikki Martin. Tickets are available here.

Sip on This: Atsby Vermouth

3 Jan

KONICA MINOLTA DIGITAL CAMERAIt all started with a vision to bring the romance of Vermouth back to America. Boozehound Adam Ford decided to take the traditional (and kind of boring) European Vermouth recipes and give them a little twist, using artisanal ingredients.  Ta da! Atsby Vermouth was born– in two varieties, Amberthorn & Armadillo Cake. I like Atsby Vermouth because it’t not only a tasty mixer, but is also a good stand-alone drink.

Want to try Atsby Vermouth for yourself? Join me for at The Sauce’s Winter Whiskey Feast, a 5-course dinner created by The Food Network’s Nikki Martin, and brought to you by Tabelog. Meet other foodies, creatives, and mixology enthusiasts as you sip on an Atsby Vermouth cocktail. Get your tickets here. 

Winter Whiskey Feast

If you can’t make it, try this recipe for a White Negroni:

Ingredients: 1 oz. Atsby Amberthorn, 1 oz. Gin, 1 oz. Suze

Directions: Stirred, cocktail coupe, twist of lemon


You’re Invited: The Sauce’s Winter Whiskey Feast

2 Jan
Chef Nikki Martin

Chef Nikki Martin

On January 9th, 2014, join me and The Sauce for a hearty winter feast created by Chef Nikki Martin of Season 8 of The Next Food Network Star. She’s pairing Whistle Pig Whiskey with a rich duck dinner comprised of 5 courses, including a unique way to eat SlantShack Jerky. Additional cocktails will be provided by Atsby Vermouth.

During the event, check out artwork from Brooklyn-based Claudia Pearson Illustration, and meet fellow foodies, creatives, and cocktail enthusiasts.

This event is brought to you by Tabelog, an online space to share and discover inspiring dining experiences.

Get your tickets here before we’re sold out.  

Winter Whiskey Feast