Zombie Root Carousel Recipe courtesy of Warren M. Bobrow Editor & Food Journalist/ Photojournalist from www.wildriverreview.com/wildtable In a cocktail shaker, mash several maraschino cherries to a pulp 2 oz. of Tuthilltown Manhattan Rye Whiskey 1 oz. Root USDA Certified Organic Liquor Finish with a shake or two of Fee Brothers
A New Cocktail for Cool Fall Nights The sun is setting a bit earlier now, and close friends are gathering outside for the last eating and drinking events of the season. We still have some evenings left under the stars before fall fully sets in. Instead of drinking lightly scented,
Tasting Notes: Pre-1960 Bourbon WARREN BOBROW grew up on a biodynamic farm in Morristown, New Jersey. He is a reluctant cocktail/wine writer who just completed an entry for the Oxford Encyclopedia of Food and Drink in America Ed., 2 on the topic of biodynamic and organic wine/spirits/food. He’s also
http://charlestonwineandfood.com/people/warren-bobrow/ Charleston Wine and Food Festival- March 2012 Cheers.
WILD TABLE – Billy Reid: Bourbon, Branch and a Splash of Southern Lore by Warren Bobrow Back in the eighties I bartended a bit, drank a fair amount of good bourbon in carefully learned, hand-crafted mint juleps, and cooked the line in a fine, white tablecloth restaurant near the historic
ROOT Hot Chocolate from Wild River Review Our new friends at the Wild River Review have recently discovered ROOT and have been experimenting with ROOT. This one’s perfect for the cold days that will soon be upon us. Drink up and enjoy. Hot Chocolate for a cold day 2
The Hand-Crafted Mint Julep by Warren Bobrow, Wild Table editor, food writer and cocktail whisperer . Heat and humidity is what says “Charleston, South Carolina” in the summertime. The air, thick with the sour smell of decay from the confluence of the Cooper and the Ashley Rivers at low tide.
Edible Jersey Biodynamic Wine article for Edible Jersey by: Warren Bobrow
Tuna Melt originally published in Saveur Magazine. Enlarge Image Photo: Todd Coleman I’ll never forget the tuna melt I used to have at the Woolworth’s lunch counter on King Street in Charleston, South Carolina: buttered white bread, browned to a crisp on a flattop grill; freshly made tuna salad dotted
My Path Builder This is my 8 minute interview for the website: My Path Builder. Thanks for watching. wb