There\u2019s a new kid in town and Juneau is lucky to have him. His name is Tommy Patrick and he is the latest addition to Reecia\u2019s (no last name required) delicious management team. For those of you for whom a last name is required (it\u2019s Wilson) she owns several eateries in Juneau. These include The Hangar on the Wharf, Pizzeria Roma, Alaskan Fish & Chips, and Twisted Fish, affectionately known by locals as the Fish. All are in the downtown area near the water, and the latter two are opened seasonally.<\/p>\n
Enter Tommy Patrick. Tommy joined the team to manage the staff and happenings at Twisted Fish. He came to my attention when I visited with Reecia about the Fish\u2019s participation in the upcoming Port to Starboard dinner. My responsibility for the dinner is to share information about the tasting locations, the history, and of course all about the food.<\/p>\n
Many of us know the dining offerings on the Fish\u2019s menu, but I see great things coming from the new kid. He\u2019s what some would call a mixologist, but he prefers to be called a \u201creally good bartender.\u201d I can attest to that. For the event, Tommy has prepared a signature cocktail – the Spruce Tip Lemon Drop. That just sounds delicious, doesn\u2019t it? It\u2019s made with Port Chilkoot Icy Strait Vodka and spruce tip simple syrup. I do hope this makes the regular cocktail menu. I can see sipping one of these tasty treats while enjoying the sun on the restaurant\u2019s patio. Heck, it\u2019ll be great in the rain too.<\/p>\n
Tommy comes to us from Washington and although he is barely 30 years old, his experience in the kitchen goes back to childhood. He worked at the Bethel Square Restaurant and Lounge, which his stepmother has owned for more than 20 years. There he started out in the unappetizing-sounding \u201cdish pit\u201d and worked up to line cook. He eventually made his way to the front of the house as part of the wait staff. This was a great opportunity for Tommy to learn all aspects of a restaurant. This again is great for us diners. He\u2019s a guy who gets what we\u2019re looking for as far as great food and service.<\/p>\n
Since that time, Tommy worked in several restaurants and bars in Washington. He also mastered his cocktail making skills and has even been offered teaching opportunities at Lake Washington Institute of Technology in their spirits and beer program.<\/p>\n
Needless to say, Tommy brings incredible experience and skills to the Juneau food scene. This makes my taste buds very excited. Although he was reluctant to share the recipe for that spruce tip lemon drop, I have created a summer cocktail that will hopefully meet with his approval. It has Rosemary lemon simple syrup, and of course vodka. It\u2019s a wonderful refresher after a long hike, or just to enjoy on the deck on a sunny day.<\/p>\n
Full disclosure: I have large martini glasses so the photo is a double of the cocktail. It will sneak up on you quickly, so please drink responsibly and enjoy it while waiting for dinner to be served.<\/p>\n
This week I present a recipe that was inspired by a signature cocktail for a special evening: Rosemary Lemon Drop. Normally one would say \u201cMove over, there\u2019s a new kid in town,\u201d but I think in Juneau there\u2019s plenty of room for anyone who brings great food and drinks to our city. I encourage you to swing by the Fish the summer to sample some of the new offerings Tommy has come up with and be sure to tell him Midgi sent ya!<\/p>\n
Until next time\u2026<\/p>\n
Eat and enjoy,<\/p>\n
Midgi<\/p>\n
<\/p>\n
Rosemary Lemon Drop<\/p>\n
2 ounces lemon vodka<\/p>\n
juice of 1 lemon<\/p>\n
1 ounce rosemary lemon simple syrup (recipe below)<\/p>\n
Combine all ingredients in martini shaker with lots of ice. Shake well and pour into martini glass. Garnish with fresh lemon zest and rosemary sprig.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
Rosemary Lemon Simple Syrup<\/p>\n
\u00bd cup sugar<\/p>\n
\u00bd cup water<\/p>\n
zest of 2 lemons<\/p>\n
3 \u2013 4 springs fresh rosemary<\/p>\n
Bring to a low boil and stir well until sugar has dissolved, about 5 minutes or so. Set aside and let cool. Strain syrup into airtight container. It should store in refrigerator up to a month.<\/p>\n","protected":false},"excerpt":{"rendered":"
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