From the Cellar:

Fall is here whether we're ready or not. As the temperature falls and daylight dwindles, I'm buoyed by the good news from our wine program. I have some great new arrivals that are drinking fantastic right now:

• Just in for a repeat performance is this year's allocation of 2008 Evesham Wood Pinot Noir- a crowd favorite last vintage, and a beatiful blend of Old and New world styles.

• Another allocation I have been anxiously awaiting is the 2007 Peay ‘Scallop Shelf’ Pinot Noir--small production and big scores: what’s not to like?

• And finally, a wine that has haunted me since my visit to Mendoza several years ago; 2005 Catena Zapata. While on a trip through the region, I was struck by this big, beautiful wine. It arrives just in time to pair up with the heartier dishes coming out of Chef Miles' kitchen.

• Most exciting, however, is the impending arrival of our own 'Eventide Cuvee' Pinot Noir, courtesy of renowned Oregon wine maker Patricia Green. She has been working on a special blend Pinot for us for some time, and I can't wait to get my hands on it. Look for that on the list and by the glass soon!

I love talking about wine, so feel free to e-mail me or just stop in for dinner.

From the Lounge:

Hello all, and thanks for checking out Eventide’s site. I appreciate everyone that’s given input on our cocktail program, and welcome suggestions, criticism, and compliments on the beverages and our staff. Click the link below to send me an e-mail, or just come chat me up at the bar!

I’ve been really excited about the weather change, because that means the cocktails turn toward deeper, richer flavors. Don’t get me wrong; I love the crisp, refreshing cocktails of summer. I just don’t think that an Aviation or Hemingway Daiquiri will take the chill off on a cold day. That is a job for whiskey. I can’t imagine a more comforting item to have in front of the fire than a Manhattan.

Some people may have had a bad experience with whiskey, or feel it is too strongly flavored. Much like beer or wine, there are certain whiskeys (and cocktails, for that matter) that are better for novices to try before being turned off by something that will ‘put hair on your chest.’ I love to let people try a Manhattan with Canadian Club 12 year old, because that whiskey is full of vanilla and light on the spice and burn that are often associated with Rye.

The great thing about the Manhattan is that it only has three ingredients (whiskey, sweet vermouth, and bitters), but depending on what you choose for each, you can have wildly different flavors. This is why I don’t believe that one Manhattan exists that is the ‘best.’ The best one has been tailored to your taste, and might vary from one guest to another. Is bourbon too sweet for you? Then Rittenhouse Bottle-in-Bond 100° rye is right up your alley. Love holiday spices? Then we change out the Angostura bitters for the Bitter Truth Aromatic bitters instead. More herbal? A little extra Vya vermouth, then.

It's a beverage as individual as the person drinking it, I’d love for more people to give the Manhattan a chance. Let us win you over with a cocktail tailored to fit you!

Here's a basic recipe for you to try yourself:

Manhattan
2 oz. Whiskey of your choice
½ oz. Sweet Vermouth
2-3 dashes Bitters (Angostura can be purchased at most grocery stores)
Stir all ingredients with ice until well chilled. Strain into a pre-chilled cocktail glass and garnish with a fresh cherry and/or lemon twist.

From the Cellar:

Sometimes the stars just align; like when you get the chance to collaborate with Patricia Green (one of Oregon's top pinot noir producers) to make a Pinot Noir blended from three of her choice vineyard sites, and then you find that the 2008 vintage is hailed as the new benchmark in Oregon wines!!

With that I am very excited to announce the arrival of the inaugural 'Eventide Cuvee' from Patricia Green Cellars! This is a proprietary Pinot Noir blend selected by Patricia and myself, and it is unique to our restaurant. We are so excited to offer it to our guests, and we think it tastes fantastic!

A little about the journey: Eventide Cuvee was born out of meeting with Patricia Green here at the restaurant in the early summer. Almost as an aside, she suggested making a special blend just for our restaurant. Once our distributor regained consciousness, and we all caught our breath, the project began. After tasting through barrel samples she sent, it was clear that each of the three vineyards sites selected brought another layer of complexity while showcasing the purity of Oregon Pinot Noir fruit.

Once Patty had the Eventide Cuvee recipe, she lovingly looked after our barrel at her winery. Each barrel is equal to twenty five cases and those twenty five cases have made the trip from Oregon to Arlington and now lie resting in the cellar at Eventide. It has been a very fun project that I am proud to be part of, and the response has really been great. I hope you get a chance to try the Eventide Cuvee on your next visit; I have it available by the bottle and by the glass.

Other wine news:

My allocation of Orin Swift's 'The Prisoner' 2008 has arrived, and it is certain to not last long. If you haven't tried it, this is a very special Zinfandel-based blend. If you have tried it, I think you'll like our price.

"Outside the box." That's how I was thinking when I added a Spanish Albarino to our "mostly" Americas wine list. But it was just too darn good not to, and the value was just terrific. The Nessa Albarino really works well with Chef Miles' scallops and sable fish, but it also tastes great on its own-stop by for a glass!

Please have the happiest of holidays and many safe returns.

From the Lounge:

Hello again, and thanks for checking up on the website. Please remember that December 5th is Repeal Day, celebrating the 76th anniversary of the repeal of Prohibition. It's one of the greatest reasons to enjoy a cocktail because it's THE reason you are able to. Whether you are in a bar or restaurant, or sitting at home with friends, lift a glass and toast the 21st Amendment.

I had a lot of people asking me for my mulled wine recipe before the Thanksgiving holiday. It's a great beverage to have all through the holiday season, and I'm flattered that people like my version. It warms you up on a blustery day, isn't super-high in the alcohol content (so you can have a couple), and makes your house smell amazing.

The problem is, at least at home, I almost never repeat the same recipe. It's true. As accurate as I try to be in maintaining consistency with all of my beverages, this one just falls under the "let me try something different this time" category. Often it doesn't even come down to me trying to change it; I just may be out of something, or have an ingredient on hand that I didn't last week. The point is, mulled wine doesn't have to follow any sort of traditional formula.

Just grab a bottle of red wine and some brandy (flavored brandies work well here, too!), empty both into a good size stock pot, add a little sugar and water, bring it to a simmer over low heat (don't let it boil!), and start rummaging through the spice cabinet! Some great flavors to start with include: cinnamon, allspice, juniper berries, orange peel, sage, cardamom, clove. But don't let that limit you! Get creative. Once you've added everything you want to, let it simmer for 2 - 3 hours over low heat. Your guests will be impressed with the effort (even though there really wasn't very much) and, like I said before, your house will smell amazing!

Happy Holidays!

Greetings, and welcome to 2010! I wonder what you rang in the New Year with; wine, beer, cocktails, straight spirits, or the ubiquitous champagne? It really doesn’t matter, as long as you were with people you care about and you got home safely. I was busy with a great staff trying to make sure everyone in Eventide had a memorable holiday.

I did get to thinking that I hadn’t yet taken the time to discuss beer as much as the cocktails that I am so fond of. I don’t want people to think that I lack enthusiasm for the brewed beverage; quite the contrary, I tend to enjoy beer more than cocktails at home, simply because the demands of a precocious 2 ½ year old usually strip me of any energy to experiment with new recipes after I have put the little man to bed. At that point in the evening I usually just want to grab a beer and sit down for a minute or two.

Most beer drinkers tend to stick with the same brand (or style) day-in-and-day-out, no matter what they’re eating or the environment they are surrounded by. I’d really like to encourage them to branch out and experiment a little, because certain styles (and yes, brands) could be very enjoyable if they are given a chance. Look to vary your choice depending on the circumstances. Super windy outside? A nice porter would provide the warmth without adding too much weight. Snowy day? A coffee stout would keep you cozy and in place for a long time. Unusually warm for January? The effervescence provided by Belgian-style ales will have you longing for spring. Plan on having a few? A pilsner or Kölsch is light enough to let you sip without filling up.

The point is that no matter what you are doing, there is a beer to fit the moment. Experiment until you find what works for you; just be sure to experiment. Happy drinking!