Monthly Tasting Voyages Out To Patagonia and Britain
SARATOGA SPRINGS – So, the lesson is: Come to Savory Pantry (486 Broadway) and see the world!
At least in the culinary sense, this is turning out to be true – at their once-a-month tasting and sampling events, a new theme and featured vendors delight and tantalize. This month’s iteration (on Friday, December 1) featured Honey from bees in the Patagonian rain forest (“The Chilean side, it makes a big difference,” according to Patagonia Bee Products’ CEO Jacob Perry), imported treats from the UK featuring Oliver Pluff + Company Teas, and culinary creations by Chef Zach Cutler – these included braised lamb shank in phyllo with Rosebud Farm’s Mint Jelly, mini beef wellington bites with Edmond Fallot Tarragon Dijon Mustard, and vegetarian welsh rarebits with Tishbi Onion-Cabernet reduction.
A-game from the Chef here… If it’s true that you eat with your eyes first, well- dig in!
Patagonia Bee Product Honey was featured in this last Chef Zach creation. The best thing I can say is that people that know me know that I never eat dessert….
But I had two of these honey balls.
I would have had three, but some hunny stole the honey off my plate! Oh, well – it’s better to give than receive…
Fortunately, Bartender John was flown in for another episode – and he gave me a creative cocktail with Tito’s, Ginger Shrub (featured last month – read it Here., and lime. Réveillé for my palette, which I like in a cocktail, But for those who want it smoother, sub the blueberry for ginger shrub and you are good to go.
No need to pack your bags for this passage, although be advised – you may accumulate some luggage when you exit:
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Savory Gallery
Wassail: Be (Bee?) in Good Health!
Savory Cyber Passage to Patagonia and Beyond
Arthur Gonick
December 5, 2017
