April 12th, 2010
This story originally appeared on Tasting Table.Given the supper club mania in the city, it was only a matter of time before one-off gatherings with an alternative focus flooded the scene.
For the rogue wine lover, that gathering is the Noble Rot, “a traveling wine saloon,” founded by musician Brian Quinn and actor Jonny Cristaldi; they drew inspiration from Whisk & Ladle, an underground operation run by friends.
The duo launched the wine-centered meet-up last July with a party that featured great bottles under $10. Since then, Quinn and Cristaldi have hosted frequent events that are equal parts education and entertainment, including an October harvest party in Brooklyn ($40) and an ode to Chardonnay in Tribeca ($35) …
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April 7th, 2010
This story originally appeared on Grub Street.
Environmental lawyer Mayur Subbarao is a partner in Mayahuel and a bartender at Dram Bar, but he’s encouraging cocktail enthusiasts to get out of the bar and go home. “There’s a pretty big conceptual gap between going and having a well-made cocktail in a well-curated setting and learning how to do it at home,” he tells Grub Street. So Subarrao launched Evoe, a cocktail “society” aimed at teaching laymen about the cocktail’s “history, philosophy, and technique” — and how to stock a home bar. “People used to make cocktails at home regularly before Prohibition — they can do it again,” he says.
Look for Evoe (“the rallying cry of the Bacchanals” in ancient Rome) next on April 16 from 7 to 9 p.m. in a soon-to-open Nolita French restaurant. (When you reserve a seat for $30, you’ll get the location of the event.) The theme is Parisian cocktails of the twenties — things Hemingway and his Lost Generation cohorts might have tipped back. By focusing on liqueurs, cordials, syrups, and eaux-de-vie, Subbarao wants to show guests that “the key thing to making a wide range of cocktails is not having a wide range of spirits, it’s having a wide range of modifiers. If you have a bunch of stuff sitting around, it’s very simple to make a good cocktail. It’s cheaper and less of a commitment than opening a bottle of wine. ” E-mail Evoe to reserve a space.
Read the original story on Grub Street.