No brag - Just fact!  If you don’t believe me check out My Wine Education for a review of a recent EQ Old Vine Wine Tasting.

If you’d like to join us for a tasting class, click EQ  for the entire list of upcoming Wine and Spirit Tastings.

See You There!

Connie Volker, EQ Marketing & Events

Are you having a dinner party but just don’t have time to make a dessert?  A great alternative to pies, cakes or cookies is an after dinner drink. Easy to make and serve, the recipe below will provide a sweet ending to a wonderful meal. 

Frozen White Russian
2 ounces vodka
2 ounces Kahlua
1 ounce half & half
1 scoop vanilla ice cream

Mix all ingredients together in a blender until smooth.

Bottoms Up!
Jay Dickerson, EQ Resident Bar Chef

by Jay Erisman, EQ Wine and Spirits Manager

Just last week I wrote about an American craft distiller. Now, at the risk of wearing out a topic, I want to hip you to another one, this time much closer to home. Woodstone Creek is a winemaker and microdistiller based in Cincinnati, Ohio, right across the river from our cooking school. We’ve sold their vodka for a couple of years now. This past week brought the world premiere of an exciting new bottle: Woodstone Creek Bourbon, the first Bourbon made in Ohio  since the end of Prohibition. And what a Bourbon it is…

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Robert Rothchild Farm- Hot Pepper Raspberry Preserves

Who doesn’t love ripe raspberries with a jolt of spicy red chili peppers? Serve over a bed of cream cheese, baste over chicken, or try this easy brie cheese recipe.

Jeweled Brie

8 ounce Brie, top layer of rind removed
½ cup Robert Rothchild Hot Pepper Raspberry Preserves
1 cup combination of chopped or sliced toasted nuts, seeds and dried fruits- such as almonds, walnuts, cashews, cranberries, sour cherries, sunflower seeds.

Preheat oven to 375 degrees. Place prepared Brie in a buttered ceramic baking dish. Bake until cheese is partially melted, 5-8 minutes. Spread Hot Pepper Raspberry Preserves on top of softened brie and sprinkle with topping mixture of choice. Serve warm with crackers, toasted bread, fresh bread, apple or pear slices.

Happy Eating!
Michelle Wylie
Assistant Culinary Director

If you haven’t been to an Equickie Lunch at EQ, you don’t know what you’ve been missing.  Just ask Amy in Ohio aka Amy Cribbs. Amy’s Blog details how Jean Strasser, Cooking Class Instructor and Caterer Extraordinaire, has turned her on to cooking at home - and Jean accomplishes this feat in a one hour $10 lunch.  If you are interested in Jean’s EQuickie classes or any other class Jean is teaching - check out EQ.

See you there!

Connie Volker

by Jay Erisman, EQ Wine and Spirits Manager

As soon as our marvelous regulatory bureaucracy legalized the sale of absinthe last year, it was only a matter of time before America’s intrepid craft distillers took up the challenge of the Green Fairy. Now our first American absinthe has hit the shelf here in Bellevue. It’s Sirène Absinthe Verte, from Chicago’s North Shore Distillery. Absinthe is an acid test of the distiller’s art, and achieving a balanced artisanal absinthe is no mean feat. We’re pleased to report that Derek and Sonja Kassebaum at North Shore have nailed it with Sirène.

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by Jay Erisman, EQ Wine and Spirits Manager

Attention, cocktailian hounds, super shakers and any mixologists within earshot. There’s a new gun here in the Manhattan sweepstakes, and it ain’t no Bourbon. We’re pleased to offer what is, since 1786, probably the best vermouth ever: Carpano Antica Formula.

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by Jay Erisman, EQ Wine and Spirits Manager

Our newest Cognac line is not only gourmet, it’s Gourmel. As in Léopold Gourmel, a connoisseur house of Cognac owned by a passionate Cognac man and co-founder Olivier Blanc. Founded in 1972, the house was named after the founder’s grandfather, a saddle maker by trade, hence the horse head logo.

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by Jay Erisman, EQ Wine & Spirits Manager

The great Buffalo Trace Distillery in Frankfort, Kentucky, changed their name in 1999 from the George T. Stagg Distillery to Buffalo Trace. But in fact, for much of the 20th century they were popularly called the Ancient Age Distillery, due to their flagship brand. Ancient Age Bourbon is one of those old-school Bourbons that your grandfather drank, but it has always been excellent whiskey. The top of the line is Ancient Ancient Age, or “Triple-A” for short. It’s bottled at 10 years and 86 proof, and is not sold outside Kentucky. It’s long been a favorite of mine and many Bourbon lovers–writer Jim Murray is one noted adherent–but now there is possibly the best triple-A yet, available only at The Party Source. That would be our latest Private Barrel, the first ever Ancient Ancient Age single barrel bottling.

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