Tuesday, November 3, 2009

Crispin Cider Dinner at Frankie's, Chicago

Executive Chef Gaetano Caladrini presents -
November 24th 2009

Chef Caladrini was born in Lesio Italy and has studied in 5 different countries. He has used his extensive knowledge to create a regional Italian food adventure at Frankie's.
Tickets are $68.00 incl. tax
$8.00 donated to The Morning Star Mission.
Reservations : 708 2266996

First Course: Complemented by Crispin Light
King Crab Legs over a Fressee salad with asparagus and sun-dried tomatoes.

Second Course: Complemented by Crispin Original
Stuffed Branzino with scallops, baby spinach and a Crispin
Cider Vinaigrette.

Third Course: Complemented by Crispin Brut
Colorado Rack of Lamb with a rosemary sauce, chantarelle
mushrooms and marble potatoes.

Fourth Course: Complemented by Crispin Honey Crisp
Zabaglione Cream – Honey Crisp poached peach with fresh
Passion fruit.

Monday, November 2, 2009

Empire Builder Cocktail
Winner of the Heavy Table Fall Contest.
2 oz Crispin Original
1/2 oz vodka
1/2 oz Starbucks Coffee Liquor (*)
Dash of simple syrup

(*) Starbucks works here because its a liquor that's about the coffee first.
Something like Kahlua is too sticky-sweet and ruins the effect.

Notes from the creator:
Okay, at first glance, you'd think this would not work at all, but its actually the best of many Crispin-based drinks I've concocted.
Its completely unintuitive, but the Starbucks actually enhances and highlights the subtle
apple essence of Crispin Original. Crispin Original has such a subtle flavor (closer to
champagne than the typical brewed hard cider); its all too easy to obliterate it -- trust me, this works.
Scott Wentzka