A BRIEF HISTORY AND RECIPE OF THIS NEW ORLEANS CLASSIC

In 1838 the owner of a New Orleans apothecary, Antoine Amedie Peychaud, made his friends brandy toddies using his own recipe which included his own bitters known as “Peychaud’s Bitters” which was made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” (pronounced “ko-k-tay”), from which the word “cocktail” was derived. Thus arguably, the world’s first cocktail was born!

By 1850 the concoction became the first “branded” cocktail and was made with Sazerac French brandy and Peychaud’s Bitters. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey and a dash of absinthe was added creating the ever popular Sazerac.

And today following a renaissance of classic cocktails the Sazerac is found in all craft cocktail bars along with many others.

RECIPE

½ oz simple syrup (or one sugar cube muddled with bitters) 1½ ounces Sazerac Rye Whiskey ¼ ounce Absinthe 3 dashes Peychaud’s Bitters Lemon Skin

METHOD

Chill the serving glass with ice and water

Add sugar and bitters into a mixing glass and muddle

Add the Rye to the mixing glass and stir

Discard ice and add the absinthe to the chilled glass

Swirl the absinthe and discard excess

Pour the stirred ingredients into the serving glass

Add a thin strip of lemon skin and enjoy!

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 Hallucinogenic Monk

1 oz absinthe

½ oz brandy & Benedictine

2 dashes wormwood bitters

½ fresh lime juice

1 oz H2O

In a shaker, combine ice, absinthe, B & B, Bitters, lime juice and water.

Shake vigorously for 8 to 10 seconds. Strain into a coupe glass.

Episode 1 Motor City Meltdown

Recipe courtesy of John Green

Host of On The Rocks, Food Network

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We finally found a beautiful venue that was completely booked for the next 2 summers yet were able to book on our first choice date in January. Now that we have the venue it’s planning, planning, planning!

We have chosen a silver and blue theme! Starting with some blue crystal and snowflake invitations preparing our guests for our outdoor ceremony where they can warm up to come hot cocoa under some fur blankets while Christine and Steve tie the knot!

Then we’re ready for the ceremony! Christine has chosen blue, blue and more blue! We have created some birch centerpieces covered with crystals and hanging candles to give the guests the sensation of warmth. The room will be filled with white draping that will be lit up blue creating a truly authentic winter wonderland magical feel. The guest will be able to enjoy a fabulous cocktail hour sipping on some Mulled wine with Brandy or Kaluha Hot chocolate and marshmallows meanwhile we take some beautiful winter shots in Stanley Park with our Cinderella white horses and carriage.

Once we return to join all of our friends and family for a whole lot of eating, drinking and fun we can make our way out to the patio where we have some fire pits ready to warm us up where we can roast some marshmallows! (Who says roasting marshmallows is for kids?)…and oh yes… there will be s’mores!

Christine and Steve will have their very first dance as Mr. & Mrs. under magical snowfall over the dance floor (I wish I could say I had all mighty power to control the weather indoors, but unfortunately a little less exciting we have a faux snow machine – which may I add is pretty cool!)

Excited for the big day and I can’t wait for the beautiful magical winter wonderland that is to come. Congratulations Steve and Christine, this truly is a fairy tale come true!

Anya Schecter, Event Specialist

Diamond Ballroom & Catering

The post Wonderland Wedding Blog appeared first on Diamond Ballroom.

First a little background on me. I’m originally from San Francisco, I started working in my father’s kitchen when I was 13 and soon found even at that early age, I had a passion for food and the industry that surrounded it. I worked in kitchens throughout my high school years and through college. When I graduated I found I didn’t want to do anything else in life but cook professionally. I started in small local restaurants in San Francisco and within a few years I had moved up to working in fine dining restaurants for the likes of Michael Richard, and Wolfgang Puck. After a time in fine dining I decided to try my hand at Catering. It was very much different from the restaurant business. I found it exciting every day different cuisines, menus, and locations.   I soon found myself running very large catering kitchens and enjoyed the challenges within. About 10 years ago I relocated to Vancouver, B.C. and started running traditional restaurant kitchens but longed for catering. About 4 years ago I decided to try to get back into the sector I loved, and some found myself Running Jewel Ballroom and Catering which eventually became Diamond Ballroom and Catering.

We boost some of the best views of downtown, false creek and the North Shore Mountains. This combined with a 5000 square foot Ballroom, Scratch made menus using local, seasonal, and sustainable ingredients make us a top venue for for special events such as weddings, political and corporate events, and holiday extravaganzas. As we transition from summer to Fall I hope to be sharing some of my favorite foods and recipes. This time of year is a glorious time to get out and explore farms, farmer’s markets, and new restaurants.

The post From the Chef appeared first on Diamond Ballroom.