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

After Hours at Sidewinder

After hours at Sidewinder - tonight Dave Land from 5 - 8.

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Summer Music Series – Echo Trail

Our new Zinfandel and folk, blues, and classic rock - the eclectic sounds of Echo Trail.

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After Hours at Sidewinder – Frankie Bones

A great way to spend the last Friday evening in July - the music of Frankie Bones and his band in the privacy of Sidewinder Lounge.

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