New Classes and Products at The Meadow

Savor the New Year at The Meadow!

Popular Himalayan Salt Block sizes back in stock! From the adorable and practical 4x4x.75 inch dish to the impressive and versatile 10x10x2 inch plate. We even finagled a few of the truly immense 9x18x2 inch platters. All are available in budget-oriented Tableware Grade (serving fruits, vegetables, charcuterie, cheese, sashimi) and premium Cookware Grade (searing fish, game, beef, etc).

Napiers Bitters, Scotland’s famed remedy for what ailes you and an unexplored vista of flavors for cocktail mixing, now available in the USA at The Meadow! Napiers Best British Bitters, Napiers Detox Formula Blend, Napiers Dinner Mint Mixture, and the traditional blend Hangover Hotchpotch. And if you’ve ever spent a night barhopping your way through 20 lowland single malts with mad Edinburgh bike messengers, there’s the beautifully packaged duo of liquid salvation: the Napier’s Vintage Overindulgence Set.

Salt, Chocolate & Cocktail Classes at
The Meadow – Portland

& New York

Bitters and Vermouth Class – Portland
Mon, January 24
- 6:30
to 8:00 – $30.00
Bitters and vermouth,
the two powerhouses of flavor in the world of cocktail mixing. Gone are the
days when a sticky bottle of supermarket-industrial vermouth gathered dust in
the back of the cupboard, and the bitters bottle lurked eternally, an ancient
thing forgotten in the shadows.

Himalayan Salt Block Cooking Class – Portland
Wed, January
26 – 6:30 to 8:00 – $30.00

Join us for an
evening at The Meadow learning the fundamentals of preparing food on 600
million year old salt blocks from Pakistan. Cook and taste a variety
of foods, from the familiar to the eccentric. Includes snacks and wine.

An
Introduction to Artisanal Salt – New
York

Sat, January 29 – 7:00
to 8:30 – $30.00
Selmelier Mark Bitterman is your guide on this world tour of
traditionally-made finishing salts. Learn the ABCs of NaCl in its many forms, marvel
at the synergy of food and salt unfolding on your palate. We’ll also sneak peek at cooking on Himalayan Salt Blocks. The event includes
wine. Space is very limited, so sign up quick!

Himalayan Salt Block Cooking Class – New York
Mon, January 31 – 7:00 to 8:30 – $30.00

Learn the principles of creating, cooking, and presenting on
your salt block; from cold appetizers and snacks to sautéed vegetables and meats,
and even unusual salty-sweet desserts. Class includes snacks and wine, and everything
you ever wanted to know (or never knew you always wanted to know) about cooking
on plates, bricks, and bowls of Himalayan Pink salt. Wine sipping included.

Artisan Chocolate, from Bean to Bar – Portland
Thurs, February
10 – 6:30 to 8:00 – $30.00
Chocolate bars are
the ultimate way to experience the full complexity of chocolate, and the only
way to explore the innumerable variations in color, aroma, mouth-feel, and
flavor. Join us for an exploration of
chocolate, from the humble bean to the polychrome-clad masterpieces calling
like parrots from the shelves of your favorite chocolate shops. Wine will be sipped.

Himalayan Salt Block Cooking Class – Portland
Thurs, February
17th – 6:30 to 8:00 – $30.00

Learn and take
part in the most unique way to serve, cook, and cure your food on blocks of
primordial pink salt. Heating, freezing,
cleaning, and storage will also be discussed. We will also explore the
opportunity to create new flavor combinations by shaving Himalayan Pink salt
with salt graters. Includes snacks and wine.

Happy New Year!
Mark & Jennifer

 

Blackbird Food Co. Aromatic Granola

Blackbird Food Co. is a micro-batch producer of… Granola. So why am I writing about it?  I’ll tell you why.  (And it’s not because I know the producer, which, full disclosure, I do.)  It’s because it’s the best granola I’ve ever eaten.  Period.

Actually, it’s just about the best breakfast food I’ve eaten right up there alongside smoked salmon. It has the same deeply satisfying, nourishing quality.  Hearty and satisfying. And a zing of excellent fleur de sel in there to deepen and widen it’s astonishingly robust flavor.

Think hand-made, small-batch, local, artisanal and addictively scrumptious, all with the finest ingredients known to mankind. This Aromatic Rosemary Granola is a unique blend of woodsy, hand-picked rosemary, artisanal salt, nuts, seeds, and dried currants. This granola is peculiarly addictive, yet wonderfully wholesome.

Blackbird Food’s mission is to elevate granola to its rightful place as an amazing food product.By sourcing out the best ingredients possible and blending them into unique flavor profiles, we bring granola to a whole other level of “foodiness.” At the same time, we make sure our granola keeps its feet firmly planted in it’s wholesome, good-for-you roots. We do this through the inclusion of generous amounts of “super foods” (chia seeds, chocolate nibs, flax seeds, nuts, extra virgin olive oil, etc.).

You can find this granola and Blackbird Food Co.’s Bitter Chocolate granola for sale at The Meadow’s online shop.

Red Boat Fish Sauce

Red Boat Fish Sauce is. In Vietnamese, nước mắm means literally “salted fish water.” Red Boat nước mắm nhi is the secret ingredient in South East Asian cooking. The savory, sweet, and umami-laden sauce gives dishes a unique, rich and satisfying dimension.

Red Boat is an all-natural, first press, “extra virgin” Vietnamese fish sauce. It does not contain added water, preservatives or MSG. Made from a two hundred year-old, chemical free, artisanal process, Red Boat uses only the freshest black anchovy, salted minutes after leaving the sea then slow aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.

B-Hoppy: The Original Hop Candy

b-hoppy-candyIf you’ve ever sipped a cool, refreshing summer brew or  a dark, brooding IPA, you’ve experienced a hops or two. Maybe you were unaware of what exactly it was you were tasting, but that unmistakeable hop taste (whether super faint or center stage), likely stayed with you in both memory and mouth.

Bob Bero, and Ohioan with a penchant for good beer, is the maker of B-Hoppy: The Original Hop Candy. As the story goes, Bob was drying some of his home-grown hops when a moment of ingenuity struck: he added some sugar to his existing hops, melted it all down then cooled it, and the candy was born. The homebrewer spent years perfecting these candies and decided on three distinctive flavors: Saaz Hops, Cascade Hops, and East Kent Goldings.

The original hop candies are a true, unmistakable representation of hops at their finest, and a new way to explore the power of hops. Each variation has distinctive floral and citrus flavors that really capture a fresh hop cone without creating any of the residual bitterness that you get when drinking beer.  Bob Bero says these hop candies are perfect for those moments you want a “refreshing hop kick” but don’t want (or can’t have) a beer- and I couldn’t agree more.

The beautiful thing about this candy is that it’s all hops – with no yeasty or malty aftertaste you get when drinking a beer. Savor this candy slowly, inhaling as you swirl it around your mouth. Or crunch it between your teeth for a burst of flavor. Go one step further and enhance the hop flavors even more: pop a B-Hoppy into your mouth, then a dash of cocktail bitters, and let it melt between your tongue for a satisfyingly serendipitous experience.

Saaz Hop candy is made with dry and earthy hops traditionally grown in Czech Republic since the mid-1800s. These delicate, herbal hops have a touch of warm spice and are golden amber in color. They are low in alpha acid content (what makes beer bitter), so these hops are predominantly used for their aromatic flavor they impart and less as a bittering agent. Many of your favorite Pilsners, like the original Urquell, Rogue Dead Guy Ale, and Stella Artois, use these hops in their beers today.  If you’re a fan of light, earthy brews you’ll go crazy for this hop candy.  Pair it with a dash of Bittermen’s Grapefruit Bitters and be transported back to the 19th century- fresh earth hops dancing on your tongue and nose, whirling about the yard in unbridled ecstasy.

Cascade Hop candy is a made using a variety of hop developed in Oregon back in the early 1970s. If you’ve ever tasted a true American Pale Ale, you’ll know that this hops is defined by its unmistakable flowery grapefruit aroma. And that is exactly how this flavor of B-Hoppy tastes on the tongue: irrefutably citrusy, big and bold, with a tinge of orange and a whole bunch of grapefruit. These hops are especially popular amongst West Coast ales due to their high alpha acid content (where beer gets its bitterness); these acids also produce the green hue that give this variety of hop candy its seafoam color. Crisp, clean and delicate with moderate bitterness makes this the signature hop candy, in my opinion. Pair this Cascade Hops candy with a drop or two Hella Citrus Bitters for an explosion of citrus; watch as your mouth, mind and the flowering buds whisper gently at your fingertips and the boundless hopfields unfold before you.

East Kent Goldings is a classic English hops that’s been growing in the region since the late-1700s. These hops are perfect for those just starting out on their hop-voyage.  Sweet and juicy, with a mild herbal flavor, the resulting hop candy is certainly a nectarous one on the eyes and the mouth, with a mellow golden yellow color and low-key hop notes.  Many English beers (pale ale, brown ale, porter, stout) delight in these hops for the aromatic quality it lends. This candy is tailor-made for those that enjoy these light and refreshing brews, like Sam Adams Deconstructed 48 IPA.  East meets West when you pair the flavor of East Kent hops with a dash or two of Texas’ De La Rosa Grapefruit Bitters. Be transported to the English countryside, drizzly and cold and wet as it is, with rays of citrus Texas sunshine peaking through; hoppily find your way home.

You can play around with other B-Hoppy Candy and cocktail bitters combinations at The Meadow’s online shop.

Dr. Adam’s Aphrodite Daiquiri

Dr. Adams Aphrodite Daiquiri

There’s a reason why the Daiquiri is one of the six drinks in David A. Embury’s  The Fine Art of Mixing Drinks. Hemingway loved it, so did JFK, and it’s a true classic that has stood the test of time for over 100 years. After all, it makes sense that this cocktail was the favorite of so many. Is it possible to go wrong with a glug of well-aged rum, a touch of citrus and a bit of something sweet? Throw these components in a glass in the right proportions, and it’s hard to mess up.

For a sophisticated twist on the traditional Daiquiri, try adding in a dash or two of Dr. Adam Elmegirab’s Aphrodite Bitters. These bitters take their name from the Greek goddess of sexuality and love. In fact, the botanicals used to flavor these bitters were selected for their alleged aphrodisiac qualities. The finest chocolate, cocoa nibs, ginger root, red chilli, Arabica coffee and ginseng are compounded together to create a complex flavor profile with each botanical playing off and enhancing one another.

This cocktail is a sumptuous twist on a Daquiri, with none of the fuss and all of the fun. Dr. Adam Elmegirab’s Aphrodite Bitters lend a sophisticated edge to your favorite rum, with crisp oakiness and slightly sweet vanilla and espresso notes. Liber & Co. Gum Syrup takes place of the traditional simple syrup and lends the same sweetness that any simple syrup would, but with a more interesting mouth-feel, while Mixer Elixir’s Hibiscus Limon adds a melodic citrus component that transports instantly to sunshine and warm breezes. One sip and summer will beckon you.

 

Dr. Adam’s Aphrodite Daiquiri

 

2 oz light rum, such as Cruzan

1 oz Hibiscus Limon Mixer Elixir

1/2 oz Liber & Co. Gum Syrup

2 dashes Dr. Adam Elmegirab’s Aphrodite Bitters

Lime wheel, for garnish

 

Mix the rum, hibiscus limon and gum syrup in a glass. Dash in the bitters. Stir and serve over ice, garnish with lime wheel.

 

Add surprising depth and complexity to your other cocktails with a dash or two of  Dr. Adam Elmegirab’s Aphrodite Bitters in vodka-based Gin & Tonics and Moscow Mules, or in whiskey-based Old Fashioned and Manhattan cocktails.

Other syrups, tonics, bitters, and shrubs can be found at The Meadow’s online shop.

Next Page »