Not a bad way for our staff to start the night at Hearth. Well-played, Matt Stinton.
93 Days in the Backroads of Europe…1 year later
Mar 29th, 2012 by David Flaherty
The Plan
One year ago today, Kat and I donned backpacks and boarded a plane to Paris.
What followed was a 93-day journey which wound us through Europe, with only wine and beer as our compass. 8 countries, 34 hotels, 9 rental cars…and 3 years of dreaming.
Like ants in a newly-begun ant farm, we forged our path anew each day. We got lost on the backroads and discovered, time and time again, that the more interesting life journeys lie on the backroads. It was a trip of a lifetime…and the people we met, and the experiences that unfolded, will forever influence our thoughts and dreams of what’s possible on this planet.
But enough of my sappy drivel, watch this….the images speak for themselves.
And to read my posts as the journey unfolded, start here and scroll through:
Thirsty Nomads: 93 Days in Europe (March 21, 2011)
Homebrewing in Harlem: the Thyme Pale Ale
Mar 26th, 2012 by David Flaherty
At 1:00 pm, with the wee lad strapped in and the diaper bag filled with the tools of the trade, we left the house. We vowed that no amount of shitstorms or wet-nappy assaults would knock us off our journey, and we jumped on the M60 bus in Astoria to make our way to 125th street in Harlem. Brew day had arrived.
Our grain-loving pals, Jonathan and Lauren Moxey were at the ready to greet us. This was Kat and I’s first foray into all-grain brewing, a leap up from the moderate-level extract brewing we’d been doing previously. I’m a lover of gizmos and gadgets, so when my eyes first met the massive outdoor burner that could boil stew for an entire brigade in mere minutes, or the chemistry lab-grade stir plate with a happy yeast starter in full-feed, I was quickly in my element and firing off a litany of curious questions.
We were also armed with some malt-driven armaments, and throughout the day popped the caps on the Pelican Brewery & Pub’s ‘Mother of All Storms’, the Schlafly Reserve 2007 Oak-Aged Barleywine and some of Jonathan’s award-winning Saison. We were properly fueled.
Jonathan and I planned out the brew last weekend; looking for something that celebrates the fresh herbs of the season, and is sessionable for the spring, we sketched up this hum-dinger of a recipe:
The (as yet unnamed) Thyme Pale Ale
8.00 lbs Crisp Organic Pale Malt
1.50 lbs Weyermann Dark Munich
0.50 lbs Weyermann Carahell
0.50 oz Amarillo whole leaf hops, 10.9% AA (first wort hop)
0.50 oz Amarillo whole leaf hops, 10.9% AA (30 min)
1.00 oz Centennial whole leaf hops, 10.3% AA (5 min)
0.25 oz fresh thyme (0 min)
Mash at 145F for 20 min (add 12.5 qts of water at 156F)
Mash at 154F for 40 min (add 8.0 qts of water at 172F)
Sparge with 4.3 gal of water at 175F
Wyeast 1968 London ESB (1.00 l stir plate starter)
OG: 1.052
(If you want to get technical, we also added WhirlFloc at 15 min, 1/2 tsp of Wyeast yeast nutrient at 10 min, and 90 sec. of pure o2 before pitching at 68F)
Queens Kickshaw Turns 1…and Goes Big to Celebrate
Mar 21st, 2012 by David Flaherty
It’s truly amazing how much work goes into opening a restaurant.
Having now worked on the operations side of things for four years, I’m still amazed by this. And even more amazed how the guests on the other side of the bar have no idea what this process entails. The thought of someone thinking, “Oh, one day I’ll just open up a little restaurant and serve up my Grandma’s famous pierogis! It’ll be such a hoot!” makes me shudder to imagine the viper-filled pitfalls awaiting their poor soul.
Opening a restaurant (or a wine bar, a cocktail bar, a tiki bar, a sports bar, a whiskey joint or a brew pub) is a laborious journey of legal entanglements, building code jungle gyms, plumbing/electrical rats’ nests, contractor miscommunications, ventilation and fire suppression system snafus, liquor license hula hoops…and that’s just the tip of the iceberg. In short: it’s a damn behemoth. And you better have a clear, dedicated vision because by the time you open your doors, your financial state is in a deep, dark hole with merely a hopeful rope ladder poised to get yourself up to the light.
But for those who do it well, it appears effortless, timeless. How could my neighborhood have existed without this place? It captures our vibe, it celebrates our passions, it feels like home. One such place is The Queens Kickshaw. Unequivocally one of the coolest places to open in Astoria in the past 9 years, owners Benjamin Sandler and Jennifer Lim have done so many things right its downright impressive.
(pic by Noah Devereaux of noahdeveraux.com)
There’s a New Hustler in Town
Mar 19th, 2012 by David Flaherty
Don’t mess with that pool shark over there. Yep, the one with the baby strapped to her chest. She’ll clean your clock.
Attention! Attention! Nugget Nectar has Been Spotted!
Mar 17th, 2012 by David Flaherty
It’s here. Each year, with baited breath, craft beer geeks storm the taps to get their Lupilin fix of Troeg’s Nugget Nectar, the 7.5% Imperial Amber from Pennsylvania. I’m drinking one now…
And while I totally realize its St Patricks Day, and while I totally realize I’m committing some mortal sin against my Irish heritage by NOT drinking a Guinness, I don’t care. I need this. I need my hops.
And for those of you keeping score: its currently in bottle at Il Bambino in Astoria. (Lock the doors, the mobs are coming…)
Not a Bad Way to Start a Friday Night
Mar 16th, 2012 by David Flaherty
Russian River Brewing Company, Temptation (American Wild Ale/Sour aged in French Chardonnay Barrels), Russian River Brewing Company, Consecration (American Wild Ale/Sour aged in Cabernet Sauvignon barrels with Currants added) and Uinta Brewing, Hop Notch IPA. (Salt Lake City, UT)
(Thanks, Dave Gleason, for making the cross-country trek with these; the settlers on the Oregon Trail got nothing on you)
So, We Drank Some Bordeaux Today…
Mar 13th, 2012 by David Flaherty
As part of our Hearth & Terroir all-hands-on-deck monthly Bordeaux tastings, the entire staff marched through the sunny streets of the East Village to gather in Hearth’s main dining room.
It’s sort of like the pilgrims on Thanksgiving, but only with better wine. And no turkey. Oh, and no muskets. Well…maybe a few muskets.
Today was Pomerol and the Right Bank…and no, we didn’t drink Petrus…or Cheval Blanc; figured I’d get that out there now, you cheeky devil.
Some choice pics:
The Bourbon Barrel-Aged Imperial Stout Ice Cream Float
Mar 8th, 2012 by David Flaherty
Move over Root Beer Floats---now there's something meaner.
Soda is out, people. Just ask any New Yorker who’s seen the city’s latest ads against obesity from soft drinks and they’ll tell you: “it’s the devil’s urine, by Jove!”
But rest assured, lovers of the Root Beer Float, you have an alternative. The Bourbon Barrel-Aged Imperial Stout Ice Cream Float. Now I can’t remotely claim credit for this—and to be honest, some microbrewery has probably been serving these at the company picnics for going on a decade—but I must give credit to Jonathan Moxey and his wife, Lauren, for this round.
**Take note: if you go to visit a couple that just ushered a newborn into this world, gifts of food and beverage are incredibly appreciated. But if you want to win some serious points, bring them the ingredients to make Imperial Stout Floats.
Here’s what you need:
- Imperial Stout (the boozier and the more barrel-aged, the better. We poured Schlafy Reserve Imperial Stout 2011—aged in Bourbon Barrels)
- Vanilla Ice Cream (or fuck it, go big like Jonathan did, and get Madagascar Vanilla Ice Cream)
- A glass (if you’ve got a Tiffany beer mug, use it; cause you’re a classy cat and you deserve it)
Put the ice cream in the glass, pour over the stout. Or put the stout in the glass, then scoop in the ice cream. Or go nuts and just empty the ice cream container halfway, pour in the entire bottle of stout and use a ladle to shovel the sloppily delicious meal in your mouth. Paradise will ensue.
New York Spirits: Right in your Backyard
Mar 6th, 2012 by David Flaherty
Jarred Roth & myself (we're more photogenic when we've got drinks shoved in our gobs). Pic by Alice Gau.
Last week, Serious Eats: Drinks was kind enough to do a piece about our bar program at Hearth, specifically the focus I decided to shine on New York spirits. Click here to read the article (and be sure to view the kick-ass slideshow by Alice Gau).
Since that fateful day six months ago, when I told our bar team I wanted to do an all New York-spirits cocktail list (and got a few questioning, half-blank stares in return), we’ve been swept up in the warm embrace of our NY brethren who toil away behind the still. The bar crew (Jarred Roth, Christine Wright and Patrick Green) jumped in with vigor and before we knew it, we had something damn cool on our hands—a cocktail list entirely comprised of spirits made in New York.
You see, these distillers from near-and-far of the city are eager to showcase their wares. Many have given up “safe” careers to turn their hobbies into full-blown, barely-lucrative passions. So we turned over our wee, 6-stooled bar to them; we gave them a stage. And for their work and dedication to grind it out, we salute them.
Drink local, people. Once you start turning over rocks in your own backyard, you’ll be surprised at what you can find…
All New York, baby (photo by Alice Gau)
Saturday Night Brews
Mar 3rd, 2012 by David Flaherty
The Bruery Trade Winds Tripel & Breckenridge Vanilla Porter
Dating: One Nite Stands Only
Mar 2nd, 2012 by David Flaherty
Saw this on the N train this morning. You got to salute the author’s boldness and clarity of purpose. I’m envious, actually. I mean, damnit!, if you want something in this world, you put it out there.
Plus, the date options are quite comprehensive and can really allow for some varied experiences. I particularly like “cigarette meet date;” now that’s romance, ladies. Two numbers available, so your call will not be missed. Last one to call these digits is a rotten egg.
I love when animation can explain complex concepts. Or when large spans of historical events are condensed into bite-sized chunks made easily palatable by the use of stick figures and cartoons (such as Michael Moore’s awesome ‘A Brief History of the USA’ in Bowling for Columbine).
Last August, in collaboration with Willie Nelson (and featuring a song from Coldplay), Chipotle put out this stunningly simple, yet very moving, video on food production.
Specifically, it addresses what are known as “Concentrated Animal Feeding Operations.” A brief definition of these by the Environmental Protection Agency: “a production process that concentrates large numbers of animals in relatively small and confined places, and that substitutes structures and equipment (for feeding, temperature controls, and manure management) for land and labor.”
Think about it people…then let’s meet for organic, grass-fed Ostrich burgers to discuss. Nothing will change until we demand that it change. It’s our FOOD for God’s sake – respect it.
Long Island Merlot: Uniting Family Trees Everywhere
Feb 23rd, 2012 by David Flaherty
Tonight, my folks rolled in to meet Cadel and play the role of eager grandparents looking to link this fine, wee gent into the long line of Flaherty men, so I decided to bring a bottle of wine to celebrate.
Strangely enough, Kareem Massoud of Paumanok came skipping in to the restaurant today in the Spring-like sunshine. He was wielding six cases of his 2007 Merlot; my eyes popped open with interest—this is the same wine my fine colleagues over at the New York Cork Report deemed their Top Long Island Merlot at this year’s 2012 Wines of the Year taste-a-thon.
I did what any man in my position would do. I got myself a bottle (well, two actually). Does it live up to its rep?? You g-damn right it does. Here’s to you, Cadel; here’s to you, Grammy and Grandpa; here’s to you, Kareem; and here’s to you, NYCR.
Queens Represent
Feb 19th, 2012 by David Flaherty
Paninis and lattes have been procured. It’s a fine Sunday in Astoria.
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