We've got a group called Savory Sights, where you can upload mouthwatering images of foods and drinks you've made, consumed, or just salivated over. Start sharing your photos now! There are lots of ways to participate, so read on to learn more and check out the rest of my photos from happy hour.
I'm not an authority on the sazerac, so I asked Scott Brody, bar manager at San Francisco's Epic Roasthouse, for some expertise. "We use [executive chef] Jan Birnbaum's recipe," he explained. "Jan is very specific about the way the sazerac is prepared." When it comes to the classic cocktail, Birnbaum, who spent years working under the tutelage of Paul Prudhomme, doesn't believe in any fancy bourbon or martini glassware. "It's a working-class drink," Scott explained, adding that Epic's rough-around-the-edges sazerac is always made with Old Overholt Rye.
This Mardi Gras, make a French Quarter favorite with none of the pretense but plenty of authenticity. Read on for the recipe.
Source: Flickr User patty.J
Since brunch is my all-time favorite meal, I'm constantly on the lookout for new spots to start off my weekends on the right foot. Recently, I was invited to check out the midday menu at Epic Roasthouse, a San Francisco establishment that's known for its aged chops and jawdropping views of the San Francisco Bay. I went, curious to find out how a restaurant with a glitzy steakhouse reputation would fare with more casual brunch standards like eggs and breakfast pastries. Check out my visit when you keep reading.