We are excited about vermouth. Not only is it an excellent apéritif and cocktail mixer, but it is a wonderful cooking ingredient. In the 1960s, vermouth producer John Tribuno called it, a ‘liquid seasoning shelf.’ I call it a ‘spice rack in a bottle.’

In our recent recipe for a simple vinaigrette, we have only explored the tip of the iceberg when it comes to vermouth’s culinary value. But this is about to change, as we invite guest chef Lauren Mahlke to create a three-course lunch using vermouth for this month’s Lunch and Learning.

Full menu and wine/cocktail pairings will be posted later this week.


Other Upcoming Events

Lunch and Learning – Fall Menu

Our Lunch and Learning continues as rising star chefs Jason Landas and Celinda Rahm introduce us to some creative menu strategies for fall in the private setting of our Sidewinder Lounge.

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Lore of the Cocktail – Holiday Punches and Smoking Bishop

Our annual Smoking Bishop party returns with a 'punch,' as this year we add a couple of classic holiday punches to the mix.

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