1Begin by measuring a 1/4 oz. cup of freshly squeezed lemon juice.
2Then measure 1 1/2 oz. of mango nectar and add that into the mixing cup.
3Pour 1/4 oz. of Svedka vanilla vodka into the mix.
4Afterwords add another 1 oz. of Svedka citron vodka.
5Shake well and strain it into a cocktail glass.
6Top it all off with freshly shaken 1/8 inch think layer of heavy whipped cream. (2 1/2 oz. of whipped cream mixed with lemon zest and 1 tablespoon of sugar shaken vigorously for approximately 10 seconds.)
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Summer Corn Chowder
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.
Doesn’t this frittata make you want to sit on your porch and watch the sun rise over the Smoky Mountains? This seasonal breakfast recipe has everything that your next brunch needs – protein-rich eggs, creamy cheese, and a hearty helping of squash.