Just kidding...bongos have never helped anything. Same situation as last week: lot's of friendly people, lot's of meats and cheese, and tons of arugula and rhubarb. Rhubarb is always a cool seasonal option in the kitchen or the bar. But, it feels like forty degrees and there is a light mist. I am just not into herbs or rhubarb at the moment.
Enter our friends at Tomato Mountain from Brooklyn, Wisconsin. Their table was chock full of cool looking preserves. I scooped up some raspberry/strawberry preserves (for personal use) and some Sungold tomato preserves all certified organic from seasons past. I am most interested in tasting these Sungold preserves and have already decided to use them in my drink this week. Tomorrow the Le Marche (or The Market) cocktail will debut on my menu and will change weekly. Off to the bar to figure out what to do with these preserves and also to start stocking champagne, wine, liquor, beer, ice, mint, olives, blah, blah, limes, blah...
Cue bongo playing.....
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