Ashley Danella / L’echon Brasserie / Provencal Sour

Provencal Sour
Contributed by Ashley Danella

• 2 oz Bulleit® Bourbon
• 1 oz Lavender Infused Honey Syrup
• ¾ oz of Fresh Lemon Juice

Add all ingredients, give it a good shake, strain over an old fashioned glass with ice and garnish with a fresh piece of lavender.

Via Chat Chow

Product / Neat Ice Kit

Studio Neat Ice Kit Do you have ice envy? Do you walk into your favorite watering hole and think, “wow, why doesn’t my ice at home look that clear and perfect?”

We certainly do. Along with 2,274 other backers on Kickstarter.

Luckily for us, we’ve found a solution to that problem with the Neat Ice Kit. The guys that created this kit figured out a way to freeze the ice in a special insulated silicon cube that allows the air and impurities to sink to the bottom and the clear water rise to the top. This way when the cube is made the upper half is perfectly clear — like you see in high-end bars and dining establishments — while the bottom holds all the impurities. You then split the ice with the provided ice chisel and mallet to break the clear off ice from the foggy side.

Don’t waste the “impure” ice however, it’s still perfectly good it is just better suited for drinks that are shaken.

The kit shows you how to create ice cubes for any drink your making. Use a the whole ice cube for a drink that requires slow melting like an Old Fashioned, cube the ice into quarters for a drink like a Tom Collins, or smash it with the provided canvas “Lewis” bag and make crushed ice. Not only is that a fun technique to show off to your friends, but it’s guaranteed to help you get some pent up anger out.

The Neat Ice Kits are sold online here http://www.studioneat.com/products/neaticekit#product-hero for $55 for a one mold kit and $75 for a two mold kit.

Want to make some perfect clear ice for yourself? Enter our Neat Ice Kit giveaway below. One lucky reader will win a kit of their own courtesy of Studio Neat. Winner will be announced Monday, the 22nd.
a Rafflecopter giveaway

Via Chat Chow

Ben Potts / Blackbird Ordinary / Barn Swallow

Barn Swallow
Contributed by Ben Potts

• 1.5 oz Bulleit® Bourbon
• 3/4 oz Byrrh Grand Quinquina
• Dash of Lemongrass Tincture
• Dash of Cherry Bark Vanilla Bitters

Add all ingredients, stir over ice, strain over a rocks glass with a big ice cube and garnish with a lemon zest.

Via Chat Chow

Pub-Shaker / Miami Spice Pop-Up Dinner

Pub-Shaker Miami Spice Pop Up

Miami Spice Pop Up series are nothing new for the Pubbelly Boys. In years past, they have teamed up with guest chefs such as Giorgio Rapicavoli and Makoto Okuwa. These one night only events have been overwhelmingly successful with guests lining out the door. This year, the PB crew decided to take a different approach, one that will surely satisfy your cocktail craving.

Without further ado – Pub-Shaker. That’s right… A sharing style menu created by Jose Mendin and James Seyba The Broken Shaker along with a cocktail menu pairing flight created by Elad Zvi & Gabe Orta. Mark your calendars for August 27th and cancel any previous plans. Tickets go on sale Monday at www.pubbellyboys.com. More info below.

pubshaker-big

Via Chat Chow

Recap / June’s Miami Spice Mash-Up

The 13th Annual Miami Spice Restaurant program kicks off in just a few weeks on August 1. This year to celebrate, the Greater Miami Convention & Visitors Bureau (GMCVB) launched a series of special of monthly Miami Spice Mash-Ups, where chefs collaborate for a one-night only dinner and prepare dishes from their upcoming Spice menus.

On Wednesday, June 25, J&G Grill at St. Regis Bal Harbour Resort kicked off the series with its Chef de Cusine Brad Kilgore and pastry chef Antonio Bachour creating a six-course menu with visiting Chef Jose Mendin of the Pubbelly family of restaurants.

The intimate dinner showcased the creativity of these chefs with dishes such as Local Poussin, “Saucisson de Lyon,” Five Spice, Chard Walnut Emulsion from Kilgore, Pork Cheeks, Asparagus, Mushroom Dirt, Parmesan Cheese and Pickled Mushrooms from Mendin; and Salted Honey Yogurt, Candied Tomatoes, Greek Yogurt Custard, Strawberries, and Yogurt Sponge Cake from Bachour. Guests also enjoyed cocktails from Botran Rum and beers from Stella Artois.

Check out more highlights from the video above and make sure not to miss the next Miami Spice Mash-Up on Thursday, July 24 at 8 p.m., when chef Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge team up at Swine Southern Table & Bar. Tickets are $65 per person and can be purchased here www.50eggsinc.com/chefs.

Via Chat Chow

Philip McDaniel / St. Augustine Distiller

Florida is having a spirits renaissance thanks in part to the St. Augustine Distillery. Chat Chow TV sat down the distillery’s president and founding partner Philip McDaniel to found out more about the new craft distillery, its historic location and how it is stepping up St. Augustine’s “cool” factor.

The distillery is the brain child of McDaniel and his fellow founding partner Ryan Dettra who were looking for new projects to take on in their adopted hometown of St. Augustine. They were intrigued by the idea of bringing a distillery to the area and went around the country researching and discovering the best practices on how to do so.

They partnered up with Master Distiller David Pickerell, who has more than 30 years of experience in the distillery industry under his belt with brands like Maker’s Mark, and used some of Florida’s abundant produce like sugarcane, corn and wheat, to create their spirits. The first one created was vodka, followed by the recently released gin along with rum that will be coming in early 2015. Bourbon is also in production and once released will be Florida’s first bourbon.

The distillery is housed in the historic FP&L Ice Plant right in the heart of the historic St. Augustine beach area. It is easily accessible by trolley and tour buses and provides free tours daily where guests can learn more about the plant, its process, sample some product and purchase it if so desired.

Curious who Ella and Bessy are? Or what goes into the distillery’s signature Florida Mule? Find out all that and more in the video above.

Via Chat Chow TV

Josh Capon / Lure Fishbar

With ocean views, a celebrity chef and the freshest seafood available, Lure Fishbar inside the Loews Miami Beach Hotel has quickly gained a large following since its opening in December 2013. Chat Chow TV sat down with Josh Capon, the Executive Chef and partner, to learn more about Lure, how it stacks up to the NYC outpost and what he has in store for Miami.

Lure Fishbar has been an institution in NYC for more than 10 years — it’s so popular in fact that their was a social media outcry when rumors circulated that it may be closing. While the original outpost is still very much in business, the owner of the Lowes had been a big fan of the restaurant and convinced Capon and his team to come down to Miami.

“We thought the space, the timing and location was perfect,” notes Capon. “And I think we’ve created something really special here.”

While the restaurant’s menu has many similarities to its NYC sister location, such as fresh seafood towers, sushi and its famous Bash Burger, the menu also features unique dishes that showcase European and Latin flavors like Seared Diver Sea Scallops with Steamed Clams and Chorizo and Steamed Red Snapper with served Veracruz style.

Heading up the bar program is bartending veteran Robert Ferrara, who has created a menu featuring creative cocktails filled with fresh ingredients that are perfect for its Miami Beach setting. Capon himself is a big fan.

“He’s constantly coming up with new, inventive seasonal cocktails that blow people away,” adds Capon. “He’s a huge talent, an absolute pleasure, and we’re very lucky to have him.”

Capon has plenty of exciting projects in the works, most notably his new half hour food competition show titled “Frankenfood” which just began to air on Spike TV this month.

Want to learn the secret to Capon’s award-winning Bash Burger? Or find out how to get yourself a (possibly) complimentary drink? Watch the video above to find out all of that and more.