Show 5 – Matt Sorrell from Cocktails Are Go
If you missed the show you can check it out on the archive player.
The cocktail movement is in full swing and is showing no sign of slowing down. What used to be the typical short list of offerings from your bartender at your favorite watering hole has now grown to full blown separate menus at times with more selections then the food menu. Today’s drink lists are part of cocktail “programs” put together by “mixologists” using their sophisticated paletes and skill levels to not only bring classics to new heights but creating their own libations featuring house made syrups and using seasonal ingredients.
Matt Sorrell is a craft cocktail bartender, a mixologist. I first met Matt at a wine class at L’Ecole Culinaire over five years ago. Matt writes for several publications and was prepping for a piece at the time. Since then he has continued to do food and drink stories for St. Louis publications like Ladue News, Alive, Sauce, and Feast and can also be found behind the bar at Planter’s House. In addition he turned his love of craft cocktails into his own business, Cocktails Are Go. With Cocktails Are Go Matt and his wife Beth offer a variety of service including bartending services, in home cocktail classes, personal shopping for your bar supplies, consulting, and more. They are a fun couple offering a unique service in the St. Louis area.
Cut Of Meat Of The Week
Many of us get locked into using the same cuts of meat over and over for our meals. At times because it’s what is readily available or on sale but many times I find it’s because we don’t investigate other cuts and how to use them. Each week we’ll feature a different cut and give you info on it’s use and recipe suggestions.
This week’s selection is the pork chop. Pork chops are cut perpendicular to the spine, typically from the loin, and usually contain a portion of rib. You can get them boneless of course and can vary the thickness of the cut. I always prefer bone in as it adds flavor when cooking and helps retain moisture which is important as pork is prone to drying out easily if not cooked properly. The makeup of meat, fat, and connective tissue varies from the shoulder end through the center and on down to the sirloin. This can allow for varying cooking times and temps depending on how much fat you have to render. They can be cooked many ways including roasting, frying, and grilling. Marinades work well to add flavor of course but can also help with keeping the meat juicy. Another great method and a good skill to learn is using a brine. A brine is a mixture of water, salt, sugar, and other flavorings that uses osmosis to help make the cut juicy. As the liquid passes in and out of the flesh, flavor is imparted and the salt helps retain moisture during the cooking process. Here is a good page for tips on brining pork and a recipe for stuffed pork chops.
Spice Of The Week
Every culture uses spices and herbs to bring wonderful flavors to their dishes. The history of the spice trade goes back centuries. It has been the motivating factor in travel and exploration around the world and even wars. With so many spices available it can be an overload of choices. What to use and how can be an overwhelming pursuit. Many of us again just go for what we know and are comfortable with. Each week we’ll feature a different selection from the rack and go over uses and recipe ideas in a effort to help you break free from the garlic powder and Italian seasoning that you’ve been using in every dish.
This week’s selection is mint. Mint is another herb that is very easy to grow so it is widely available in many varieties and is characterized by it’s sweet menthol flavor. It of course lends itself to use in desserts but can be used for inclusion in savory foods like yogurt or cheeses. Being Lebanese I’ve become familiar with it’s use in Mediterranean dishes as well like lamb and yogurt. Here is a recipe for roasted leg of lamb with mint. Mint is also used widely in cocktails. Two classics are the Mint Julip and the Mojito. Borrow the common technique of muddling your mint as done in these cocktails for use in your cooking recipes. It’s a great way to release the oils from the leaves and really extract that flavor.
Saturday, May 21st – Benefit for Kory Kasten – IBEW Local Union 1 Hall – 5850 Elizabeth Ave. 1pm – ?
Sunday & Monday, May 29th & 30th – Lache Pas Boucherie – Florissant, MO
Friday – Sunday, May 27th – 29th – Art Outside at Schlafly Bottleworks in Maplewood
Saturday, June 11th – St. Louis Brewers Heritage Festival