Monsoon East's Folly Mansion
Bellevue, Wash.'s Monsoon East is already known for its groundbreaking (and locally sourced) Vietnamese cuisine; now, its adding cocktails to its repertoire. "Traditionally, preserved limes, pomelo, and jackfruit show up in Vietnamese drink recipes," says Christiansen. "I take some liberties, leaning toward other tropical flavors and herbs that are either indigenous to Vietnam or complement the bright flavors of citrus, fish sauce, spicy herbs, and savory sauces."
How does Christiansen add on such flavors to the menu? With housemade tonic and syrups (like pineapple gomme and orgeat), liqueur foams, hickory smoke, and varieties of ice. His Folly Mansion cocktail, now on the restaurant's updated cocktail menu, will be sure to intrigue diners and imbibers.
It's important to note that this restaurant and Inn reopened in August with new ownership. The chef is experienced and trained at a renowned culinary school. We just made our first visit and enjoyed wonderful farm to table food in the historic Inn. We selected she crab soup and the crab imperial eggroll as appetizers, following them up with the filet mignon. All dishes tasted great. The sauces had underlying flavors that were perfect complements. We enjoyed excellent service on the porch. We found it well worth the drive from Gettysburg.
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We arrived at this wonderful restaurant by car as a group. The staff was there to welcome us to dinner. Since it was during the pandemic, everyone had their masks on as we did also. Our printed plain menus were placed at our seating areas. The list of drinks were amazing. We had all kinds of specialty beverages available for dinner. The dinner choices were splendid. I had the creamy asparagus cheddar soup selected from nine choices. As for the entree there were another nine to select from. I decided on the Twin Local Grilled Chicken Breast, mozzarella, tomato, balsamic. And I finished the meal with their Peach Dutch Cobbler, Vanilla Ice cream.
A wonderful enchanting place. We did not see or hear any ghosts. We had a great stay here. There is view to the attic space that was part of the Underground Railroad. Each room is named after period travelers we stayed in the Major Starr room. Start was taken to the Inn when he was wounded.
My wife and I have never stayed overnight at the Fairfield Inn, also known as the Mansion House, a historic inn and tavern that dates to the 1780s. Located at 15 West Main Street in Fairfield, Pennsylvania, eight miles from Gettysburg, it is a 3 1/2-story stone structure with a gable roof and a three-story Victorian Gothic-style porch. It was damaged during the Civil War and there are claims that Patrick Henry, Robert E. Lee and Jeb Stuart once were guests but there is no historical evidence to support those claims. However, there is substantial evidence that General and President Dwight D. Eisenhower and his wife Mamie, who lived on their nearby farm, dined at the Fairfield Inn on many occasions. The private dining room, next to the main dining room, was reserved for the Eisenhowers and their guests. It still is in use today. The Fairfield Inn remains a popular dining destination for locals and tourists. It features many traditional entrees taken from recipes handed down from innkeeper to innkeeper over 250 years. Over the years, we have enjoyed several of them. On this visit, we started with shrimp cocktail, ham and bean soup and bruschetta, grilled French bread rubbed with garlic and topped with extra virgin olive oil, tomatoes and basil and sprinkled with parmesan and fresh mozzarella. For an entree, we passed up the house's signature chicken and biscuits that Ike is said to have loved for an eight-ounce filet mignon, char-broiled and served with bearnaise sauce and Fairfield's traditional pumpkin fritters and the St. Michael, whitefish with jumbo shrimp, scallops and crab meat topped with rich cream sauce. For dessert, we shared a slice of freshly baked apple pie and a mocha ball, coffee ice cream rolled in pecans with hot fudge and whipped cream. The Fairfield Inn was added to the National Register of Historic Places in 1973.
As the title reads, the Fairfield Inn has great food and friendly staff. I'm a local and stop in a couple of times a month, you always feel like you're at home.
These drinks will be a hit with spirit sippers and teetotalers alike.
Sip on an invigorating drink that's as beautiful as it is tasty.
This sip is floral with a burst of lemon-tinted brightness.
Number of ingredients: 4
Main ingredient: Lemon juice
Click here to see the recipe from The Merrythought.
A bit of sparkle and cheer come together flawlessly in this festive mocktail.
Number of ingredients: 4
Main ingredient: Sparkling berry water
Color: Transluscent red
With the same taste profile of a classic French 75 &mdash think lemon juice and a splash of bitters &mdash this mocktail will energize your evening.
Number of ingredients: 5
Main ingredient: Gold
Color: Translucent beige
Refreshing ginger beer (which, remember, is non-alcoholic) brings together the classic Moscow Mule flavor with apple in this mocktail.
Number of ingredients: 3
Main ingredient: Ginger beer
Color: Relatively clear (but in classic Moscow Mule fashion, it will be concealed by your copper mug!)
Low in sugar, this mocktail makes for a refreshing and invigorating drink.
Number of ingredients: 6
Main ingredient: Soda water
A sweetly sophisticated drink, this mocktail will awe your guests (and undoubtedly make it to their Instagram feeds).
Number of ingredients: 6
Main ingredient: Sparkling water
Color: Rose petal pink
This tasty mocktail showcases a hint of citrus flavor and plenty of bubbles.
Number of ingredients: 5
Main ingredient: Sparkling lime water
Color: Frosty red
Enjoy the cozy tastes of apple and caramel syrup in this irresistible sip.
Number of ingredients: 7
Main ingredient: Apple Cider
This non-alcoholic sangria has no added sugar and is made with white grape juice instead of red wine.
Number of ingredients: 7
Main ingredient: White grape juice
This refreshing drink, a virgin take on the classic daiquiri, is a fruity and easy addition to any host or hostess's recipe book.
Number of ingredients: 3
Main ingredient: Strawberries
Color: Bright red
Wake up on the right side of the bed with a burst of energy from this mocktail.
Number of ingredients: 5
Main ingredient: Orange juice
Color: Orange and red
Perfect for a cold day, this butter beer is cozy, smooth and totally alcohol-free.
Number of ingredients: 6
Main ingredient: Milk
Color: Buttery brown
Flavored with earthy basil and thyme, this ginger mocktail serves up sophistication at any soirée.
Number of ingredients: 8
Main ingredient: Ginger soda
Color: Light gold with a pop of citrus grapefruit
Simplicity is key with this incredibly easy (and incredibly refreshing) mocktail.
Number of ingredients: 3
Main ingredient: Ginger ale
Savor harvest flavors in a mocktail that begs for a lit candle and knitted sweater to accompany it.
Number of ingredients: 4
Main ingredient: Apple juice
Color: Apple red
Fit in a serving of fruits (not to mention major flavor!) with this cheery mocktail.
Number of ingredients: 9
Main ingredient: Sunny D
Indulge in the rich flavor of bourbon &mdash but with vanilla rather than booze.
Number of ingredients: 6
Main ingredient: Blueberry seltzer
Color: Sunny yellow
Perfect for bringing a bit of tropical flavor to a holiday affair.
The Old Fashioned is one of those drinks that prove that a cocktail doesn't need to be complicated to be good. Booze, sugar, and bitters are all you need bourbon and rye are pretty standard, but you can also experiment with other spirits, especially good aged tequila or rum.
This recipe keeps its distance from fussy fruit and soda water, but if you slip in a Luxardo cherry and an orange peel and gently press 'em with your muddler before adding the whiskey, we won't tell.
Bénédictine is sweet and herbal, and it's wonderful with whiskey. (And you can stop there, actually, if you want. Just mix a few ounces of rye with a quarter ounce of Bénédictine and a dash or two of bitters for a variation on the Old Fashioned the Bénédictine replaces the simple syrup and enlivens the cocktail, adding all sorts of herbal flavors.) But if you want something a little more bright and bracing, you'll need a lemon, too. In the Frisco Sour, spicy rye stars and the Bénédictine adds interest, while the citrus cuts through and keeps things dry.
It's probably the best-known Negroni variation, but the Boulevardier deserves a spotlight of its own. This combo of whiskey with Campari and sweet vermouth is one of the most delicious simple drinks we know. Try it with both rye and bourbon, and see which way you like it.
If I had to choose between a classic Negroni and a Boulevardier, I'd lean toward the brown-spirited one. If you feel the same way, I urge you to try this rye variation on the cocktail, from Gramercy Tavern in New York. Instead of Campari, it calls for vegetal, bittersweet Cynar. It's a deep, rich drink, with a punch of rye spice and a lush, bitter finish.
Spicy rye meets sweet vermouth in this old-school cocktail. Yes, you can make it with bourbon, too, but you'll want a bourbon with rye in the mash bill and a slightly higher proof. Angostura bitters bring each element together you can garnish with a nice brandied cherry (no fluorescent red ones, please!) or an aromatic lemon twist.
You don't need to use fancy (and pricey) single-malt Scotch for this variation on the Manhattan any decent blended Scotch will meld nicely with rich sweet vermouth and spicy Angostura.
Not a big fan of vermouth? It could be that you've tasted only oxidized bottles. Grab a fresh one and be sure to store it properly—in the fridge, for up to one month.
Ever had a Bee's Knees? It's a great simple gin sour made with honey. If you lean more toward bourbon than gin, though, give this a try—it's the same thing, more or less, but made rich with whiskey.
Have you ever tried slicing a juicy grapefruit in half, sprinkling it with sugar, and sliding it under the broiler? You end up with something tangy and bright, but also rich and caramelized—flavors we've captured in this simple drink. Even better, there's no broiler work required: Bourbon adds the toasty caramel notes that deepen the fresh grapefruit flavor nicely.
I'm a little obsessed with Punt e Mes, an Italian vermouth that has a streak of unrelenting bitterness along with rich winey flavors. It's great stuff on its own, so it doesn't need much to make a great mixed drink. Paired with an equal measure of high-proof bourbon, it's the easiest Manhattan variation you can make, no extra bitters required.
From izakaya to omakase, the city’s love affair with Japanese cuisine shows no signs of abating any time soon. Sushi Yonjugo is the latest to join the fray, specialising in a contemporary rendition of Edomae-style sushi. The intimate nine-seater restaurant, helmed by Chef Milton Lau (a former apprentice of the renowned chef Kenjo Shunji), takes its commitment to fresh seasonal produce seriously, with ingredients sourced directly from hand-picked fish markets across Japan and delivered to the restaurant within 12 hours. Lunch sets start from $1,580 per person, whilst dinner is priced at $2,280 per person booking is essential.
Opening hours: Monday to Saturday, 12pm to 3pm (lunch) and 6pm to 10pm (dinner)
While these days you can barely make it a few blocks without stumbling on a cocktail bar touting from-scratch bitters and hand-chipped ice, Dale DeGroff remembers a time when apathetic bartenders presided over soda guns and packages of sour mix. DeGroff, also known by his apt moniker King Cocktail, is recognized as a modern savior of mixology, having played a pivotal role in restoring proper, thoughtfully classic drinks to America’s bars and restaurants. Mixology wasn’t even in the lexicon when he started tending bar, but he became enamored with cocktails first written about in pioneering barman Jerry Thomas’ 19th-century book, The Bon-Vivant’s Companion, and before long he was tweaking them with gourmet ingredients and weaning customers off their vodka martinis one by one.
The Rhode Island native—a James Beard Award winner who has penned two must-read bartending bibles of his own, The Essential Cocktail and The Craft of the Cocktail—dreamed of becoming an actor when he landed in New York in the late 1960s. He worked in the mailroom of Lois Holland Callaway, the advertising agency his best friend’s brother ran. One of the clients was culinary impresario Joe Baum’s Restaurant Associates. And that, says DeGroff, “was where it all started. Those were my Mad Men days. Ronnie would take us out to all the great places Joe had opened—like the original Charley O’s, in Rockefeller Plaza, where I had my first mimosa with Cointreau floating on top. It was the beginning of my education.”
Soon, he would be a waiter at Charley O’s, where on a whim he worked as a bartender at a Gracie Mansion event because “the union guys had no interest in doing it, loading and unloading the truck for no money. So I wrote out eight popular drinks on index cards and learned very quickly.” Serendipity also landed him a plum gig at the Hotel Bel-Air in Los Angeles. “I drove my 1969 Dodge Dart there, walked in, and found a big, red-faced Irishman who I could tell didn’t want to be working. He was angry he was on the day shift because they lost a bartender, so he hired me on the spot and put me on the next day. There were no interviews with HR in fact, in 1978 there wasn’t even HR. It was called personnel,” DeGroff remembers.
Learning his way around a bar filled with bottles he’d never before seen, the determined GeGroff returned to New York and worked for Baum—who remembered him from eating in all his restaurants—at Aurora. This led to a 12-year run, starting in 1987, creating epicurean-influenced cocktails with fresh citrus and big ice cubes—considered groundbreaking at the time—at Baum’s storied Rainbow Room, high atop Rockefeller Center. Blackbird, which DeGroff opened with protégé Audrey Saunders, now of Pegu Club fame, followed.
Today, DeGroff keeps busy training future barkeeps through the Beverage Alcohol Resource program, promoting his herbaceous Pimento Aromatic Bitters, consulting for brands, bringing his one-man storytelling and song hybrid On the Town! to bars, and appearing regularly at events like the Berlin Bar Convent and Portland Cocktail Week.
As for that new generation of talented, gung-ho bartenders—including his son Leo, who can be found at Apartment 13 in New York’s East Village—DeGroff couldn’t be more excited. “It’s such an inspiring, loving community,” he says. “We’ve come so far.”
Certainly, not without his own mighty push. Here, King Cocktail reminisces about the 10 drinks that helped him evolve from novice to icon.
Experience the goodness of feather-light idlis made of oats. Idli is a popular South Indian treat that you can relish in any course of your meal. From breakfast to dinner, idli is a light food, best paired with chutney and sambar. Light up your boring mornings with this easy to cook and extremely healthy low calorie oats idli.
Breakfast Recipes: The lightest and healthiest Indian breakfast option.
Put that leftoverdal to some use, stuff it in dough to roll out these perfect dal parathas. Pair with curd or pickle and you wouldn't be able to resist!
Indian Breakfast Recipes: What better than dal in a fulfilling paratha?
Thepla is an soft Indian flatbread, an all time Gujarati hit, that you can easily prepare at home. You can prepare this as a breakfast or as a side dish for lunch as well. Team it with accompaniments of your choice and get the day going!
Indian Breakfast Recipes: Theple is one of the best of Gujarati cuisine.
Here are some nutrition packed Indian pancakes. Whip up a batter made of stocked with moong dal, paneer and veggies inside.
Breakfast Recipes: Easy to cook and light on the diet.
A traditional Maharashtrian breakfast meal to start your day with. Get the most of flavourful vegetables combined with fluffy pavs.
Give your mundane mornings a wake up call with versatile vermicelli! Enjoy this salty version of seviyaan cooked in minimal oil and truckloads of desi flavours.
Indian Breakfast Recipes: Spice up your dull mornings with namkeen seviyaan.
Whisk together rice, urad daal, and spices to make a creamy batter, Uttapam is a dosa-like preparation, that is light and easy on the stomach and can be served for breakfast, brunch or evening snacks. Topped with onions, tomatoes and curry leaves., this would be a feast to relish on.
How can we ever forget the king of Sunday breakfast and snacks? Bread pakoda has graced our breakfast tables since time immemorial along and continues to do so on every lazy weekend. Laced with dollops of gram flour and deep fried to bright yellow and crispy crunch, prepare this easy bread pakoda recipe at home for a satiating Indian breakfast!Indian Breakfast Recipes: Bread pakoda is one of the most easiest and quickest breakfast recipe to prepare at home.
A super easy and quick poha recipe made with bread tossed in a pool of spices. It is the quintessential breakfast most popular in Maharashtra.Indian Breakfast Recipes: An easy and quick breakfast recipe to prepare at home.
A true blue Indian breakfast, bedmi puri with raseele aloo is typical heavy breakfast and brunch dish to prepare at home that would never fail to satiate a foodie's soul. Packed with a host of spices, raseele aloo is a great combination of spice and tang, served with crispy bedmi made of urad dal, chillies and spices.
Now make your breakfast interesting everyday with these recipes and get set for rest of the day.
Ingredients: Cognac or brandy, orange liqueur (such as Cointreau), lemon juice
Backstory: The sidecar is named after the oddball motorcycle attachment first appeared around the end of the first World War. It’s locational start is a bigger debate, whether that was in a fancy hotel in Paris or a fancy gentleman’s club in London. Either way it was a massive hit, with its use of uniquely French ingredients such as Cognac and Cointreau.
Why it’s a classic: “It’s boozy and acidic with a dry finish. I like to take a page from the brandy crusta and finish it with a half-sugar rim, making it into a sort of deconstructed cocktail. Great aperitif or, if truly in the mood, a perfect nightcap.”—Laboy
2 oz Cognac
¾ oz Cointreau
¾ oz fresh-squeezed lemon juice
Twist the rim of a coupe into a plate of sugar so it attaches to the glass’s rim. Add all ingredients to a cocktail shaker with ice and shake until chilled. Strain into sugar-rimmed coupe and garnish with an orange peel.
Explore small towns with top-notch places to stay and eat while searching for hidden treasures in antique stores across the region. For this small-town antiquing adventure, make Seneca your home base and work your way out from there.
Originally a railroad town and nicknamed the City of Opportunity, Seneca is located just south of Lakes Keowee, Hartwell and Jocassee, with access points to the Saluda River.
For your stay, try the Lowry House Inn, a craftsman-style home built by one of the former mayors of the town and walking distance to the great shopping and dining district in downtown. The home is listed on the National Register of Historic Places and was designed by Rudolph Lee of Clemson University, which has a building in its architecture school named for him. The inn offers a full breakfast in the morning and for a break from antiquing, there is a lovely garden and lawn space for a croquet game.
Another nice place to stay is the Magnolia Manor Bed & Breakfast. This Greek Revival-style mansion specializes in weddings, so you might want to call early to be sure they have availability.
If you get to Seneca early enough on Thursday, you must check out Jazz on the Alley, held from 6:30-9 p.m. every Thursday on Ram Cat Alley (the main shopping and dining drag). For dinner, check out The Spot on the Alley, a laid-back restaurant offering pub fare and nightly entertainment, just minutes from the Lowry Inn.
Start your Friday with breakfast at the inn and get to the business of shopping with Arts off the Alley, an artist co-op offering unique works from local artists working in a wide range of media. When you turn the corner onto Ram Cat Alley, you will see a half-dozen shops, including Sensibly Chic, a florist shop with lots of knick-knacks, and the Red Door, filled with unique gifts and decorations. But the prize is M. Tannery & Sons, a huge store of antiques and oddities. You will find loads of furniture, china, housewares and things that are just plain odd. You can literally spend hours here.
You will probably get hungry inside M. Tannery & Sons as the smells waft from Circa 1930, a coffee house and restaurant that you can access from inside the store. Circa 1930 offers large sandwiches, including a homemade meatloaf sandwich, with a full selection of salads and soups.
After lunch, check out some fantastic antiques in their natural setting at the Lunney House Museum. The house is on the National Register of Historic Places and was the home of Dr. W.J. and Lilian Mason Lunney. Museum director John Martin is a fantastic guide through his painstaking renovations of the Queen Anne-style bungalow and the story of the family who lived there.
For dinner, I suggest heading back to the town center to J Peters Grill & Bar, a locally owned chain of five restaurants along the Interstate 85 corridor created by Jonathan P. Angell. The menu includes his famous she-crab soup and prime rib dishes, as well as some new and fresh flavors. You honestly won't believe you are in a small town when you eat here. And since you are walking distance from your inn, you can enjoy Angell's signature cocktails and wine with dinner.
On Saturday, you will want to head east to the town of Easley. Starving Artist Café has been voted the best cafe and art gallery in the Upstate by readers of the Greenville News. Patch readers deemed it the best breakfast in Easley. Try the veggie quiche with fresh fruit, coffee and blueberry coffee cake.
Start your shopping in the artist portion of the café with wonderful stained glass pieces, then stroll over to the Easley Farmers Market next door, where more than a dozen vendors come out selling everything from peaches to handmade cane chairs. After the farmers market, antique stores, specialty shops and restaurants line the streets of this quaint town while the railroad travels down the center of the business district.
Mountain View Antiques is a huge old house filled - and I mean filled - with antiques from a variety of eras. It's so packed with goodies that they ask you to leave your bags (including your purse) in your car or make use of their free lockers at the front of the store to help minimize accidental breakage. Other shopping on Main Street includes consignment shop That's Karma, Poor Richard's Books and For What It's Worth.
For lunch, head to Rainbow Billiards, which claims the best burgers in Easley. The longtime pool hall offers a dozen professional-sized tables in the back and great food in the front. While you're there, play a game or two.
If you have had enough shopping, now would be the time to see the area's great outdoors at the Saluda River Yacht Club. You can go tubing or kayaking on the river with a free ride to the input area and a snack bar at the takeout area. If that's too much activity for you, simply enjoy some time outdoors and take in river views.
Either way, I recommend returning to your inn afterward and refreshing for dinner at Lighthouse Keowee Restaurant, with a healthy offering of seafood dishes as well as beef and a few unique touches (for example, Korean beef riblets for an appetizer). Reservations are recommended.
If you're not wiped out by Sunday, you have one more small town to visit. Walhalla, which translates to garden of the gods, was founded by German immigrants in the 1850s. I would recommend breakfast at the inn, because there are few locally owned places open in Walhalla on Sunday.
Walhalla is an antiquer's paradise. Warther's Originals gets so full of consignment pieces that they hold weekly auctions. The first weekend of each month is the Saturday night "quality antiques" auction. On the fourth weekend of the month is a Sunday afternoon general merchandise auction. Check out a more detailed schedule here. If auctions are not your thing, you can always simply browse the merchandise.
For lunch on Sunday, there really is only one option: The Steak House Cafeteria, which has been an institution here since the 1940s and owned by the same family since the 1970s. Fried chicken and coconut cream pie are the specialties.
If you still have time and energy after lunch, there is plenty more shopping on Main Street before heading home.
When Joseph Mooney saw the 1949 vegetable grater, he knew he had to have it. The hand-cranked Mouli Julienne was just like the one his mother used to shred cabbage for her coleslaw. Hit by a wave of nostalgia, he bought it and hit the kitchen. The shreds of cabbage came out exactly as he remembered. Now he is at work on the dressing—a homemaking secret his mother didn't reveal before she passed away. "The Mouli is one of a whole menu of things I miss about her," says Mr. Mooney, 59, a former nonprofit finance manager in Baltimore now working in home renovation.
There's a new obsession at the intersection of genealogy and foodie culture—reconstructing beloved, long-lost family recipes. Fueled by nostalgia and thrift, legions of eaters are returning to the kitchen for some food detective work, searching for the half-remembered dishes they grew up sharing at the family dinner table.
"As people become more accustomed to cooking in their own kitchens, they start looking for [the dishes] they have fond memories of," says Sgt. Maj. Mark Warren, 47, the U.S. Army's senior chef who trains military chefs in Fort Lee, Va., who has researched several family recipes.
He tried for years, without success, to reproduce the lobster bisque his mother made when he was growing up in Florida. When he complained to his brother, his brother asked for the list of ingredients. "Cognac?" his brother said. "What is that? She never used brandy in anything." He suggested using dark rum instead, and like magic, the bisque acquired his mother's signature Caribbean tang. "That was the missing link," Sgt. Maj. Warren says.
An aroma, identified in the brain's limbic system, can trigger an emotional memory, but it takes hard work in the kitchen to put the right ingredients together in the right proportions to produce the ancestral potato salad, pasta sauce or crumb cake. Family recipes often originate with a matriarch who isn't around to reveal the kitchen tricks learned from the previous generation. As a result, many modern cooks must start from scratch.