Culinary Hospitality Awards

 

California:

1313 Main
Culinary Hospitality Award, Innovative Cuisine 
1313 Main Street, Napa, CA 94559
www.1313main.com

 

At a handful of restaurant bars around the country, you’re likely to find the bartender in the kitchen—well before prime bar time—using a Vita-Prep or a Cryovac. He or she may be taring a laboratory scale to weigh out precise amounts of gelatin or xanthan. or maybe the bartender is rolling out a liquid-nitrogen tank to perform a spherification or clarification technique for a component of a libation in progress. What’s going on here?

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts. It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

At its best, cocktail mixology is truly an art, engaging each of the human senses—for example, the feel of the proper weight of the glass and the thin rim, which delivers an elegant sensation to the lips; or the aromas of fresh mint and nutmeg, which transport the recipient of these scents to remote lands or memories of childhood. And just as sweet or pungent smells differ from each other by virtue of their different stimulation of the senses, so also do colors vary and evoke different emotions. A drink becomes impressive when it succeeds in touching the sensibility of the guest by finding the avenue to his or her brain and heart.