FROM THE CHEF | The breath of SpringHouse
It was a very sunny, but cool afternoon. The grass danced in the wind atop a high "hill" and, in the distance, I could see the lake. I can remember my first interview with SpringHouse like it was yesterday. A few months later, while turkey hunting with my future employer, I agreed with a handshake—a handshake that changed my life—to become the Executive Chef of SpringHouse. I have had the opportunity to watch and be a part of the growth of this amazing restaurant, from the day I first stood on this hill to the present day. Read more
RECIPE | Roasted Baby Beets with Asher Blue Cheese
The simplicity of this dish is what makes it so appealing. The sweetness from the baby beets in the early fall season, combined with the pungent, heartiness of the blue cheese creates a warming effect. Read more
BEHIND THE BAR | The wood in my whiskey
By Will Abner
In my adventures in all things booze, I always look for new and unique variations on classic ideas. One that I have picked up on in the past year or so is "finished" whisk(e)ys. It's not a new idea, but one that I have noticed becoming more prevalent on the shelves and much more sought after. By "finished," I mean a whiskey that has been aged in its traditional cask, then finished in a cask that is unusual for its regular aging regimen.