6 minute read
A Culinary Celebration
◀ ▲ SCENES FROM THE TWIN OAKS, 1973.
“They’re all pretty good kids, you know. That doesn’t excuse the hell-raising, but it helps put it into perspective.” This was Dominic “Dutch” Venuti’s take on the students who frequented the Twin Oaks during his tenure as owner. Dubbed the “unofficial president, dean, father—confessor and friend” of HWS by the Geneva Times, Venuti (left) ran the restaurant from 1960 to 1974, accumulating a large collection of business cards, postcards and letters from alums (above); he could tell stories about each of them. In 2018, members of the Classes of 1972 memorialized Venuti with a plaque on the site where the Oaks once stood, at what’s now the Hamilton Street entrance to campus.
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▶ KEEPER’S HEART OLD FASHIONED
By Pip Hanson Beverage Director, O'Shaughnessy Distilling Co.
Keeper’s Heart Whiskey is a bold new style of whiskey that brings together the best of Irish and American distilling traditions to create awardwinning whiskeys. Created by world-renowned Brian Nation — former Master Distiller of Jameson, Redbreast and Midleton — and CEO Mike Duggan ’92, Keeper’s Heart is a truly unique whiskey with big ambitions on the world whiskey stage. Its incredible versatility makes it perfect to enjoy neat, on the rocks or in a cocktail. (The orange peel in the old fashioned never fails to remind Duggan of Hobart.)
INGREDIENTS
2 oz Keeper’s Heart Whiskey ⅓ oz demerara syrup
To make this: stir 1 oz demerara sugar and 1 oz water until sugar dissolves
4 dashes aromatic bitters
TO MAKE
• Build the drink on an ice sphere in an old-fashioned glass and stir well to begin dilution. • Garnish with an orange twist.
A Culinary Celebration
Ringing in Hobart’s 200th with cocktails, confections
and tasty creations from alums. In honor of the Bicentennial, we asked alums in the food and beverage industry to share original recipes that evoke the Colleges’ heritage, community and school spirit. Cheers!
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BLACKWELL’S TONIC
By Thea Engst ’08
HWS is where I really began to find myself. It’s where I made some of the best and most formative friendships of my life — I grew to become who I was supposed to be because of their support. To represent the people who made the Colleges so important in my life, this cocktail is made with the school colors, purple for Hobart and green for William Smith. It is, like the people of HWS, is colorful and layered.
INGREDIENTS
1 ½ ounces white rum
½ ounce butterfly pea blossom tincture*
1 ounce orgeat ¾ ounce lime juice ½ ounce simple syrup ¼ ounce Velvet Falernum
1 barspoon sweet matcha powder
TO MAKE
• In a shaker with ice, add everything but the butterfly pea blossom tincture.
• Shake and pour into a rocks glass, add crushed ice to fill.
• Top with butterfly pea blossom tincture, gently so that it floats.
Drink with a straw.
*Butterfly pea flower tincture
INGREDIENTS
2 Tablespoons butterfly pea flowers 4 ounces vodka
TO MAKE
• Combine and allow to sit about five minutes, until it is the desired shade of purple. • Strain out flowers.
MAIN STREET SUB
By Vanessa Baek ’02
Blending flavor profiles from Latin America, South America and the typical New York City corner bodega, the Main Street sub is representative of my life and my experiences at HWS. My parents are Korean, I was born in Brazil and raised in New York, and my friends at HWS came from so many different backgrounds; we shared so many meals together at Saga, but even more cooking for one another. HWS also gave me the travel bug — after my first semester abroad in Madrid, I was hooked. Part of what I love about being in foreign countries and different domestic cities is getting to know the cultures through food, because food brings people together — and brings me back to my days at HWS.
*Special house sauce
Extra virgin olive oil, white vinegar, cilantro, garlic, sugar, salt (add ground ghost chili to make a spicy version)
TO MAKE, ASSEMBLE:
French roll, slightly toasted Mayo to taste Mustard to taste
2 slices provolone cheese 4–6 slices tomato
¼ red onion, thinly sliced 1 dill pickle, sliced A few cilantro leaves
1⁄2 avocado, sliced 4 ounces chipotle chicken, thinly sliced Handful of iceberg lettuce, finely chopped Special house sauce to taste*
#HIPHOBARTFOREVER
Did you make one of our celeberatory creations? If so, send us a pic or hashtag us if you post to social media.
SPICED APPLE CIDER SLUSHY, CONCORD GRAPE FOAM
By Becky Flammino ’04
Fall is my favorite season for desserts — I love apples, pears, grapes and warming spices like cinnamon, cardamom and nutmeg. I came up with this dessert as part of a fall menu and would describe it to the staff as “fall in a glass.” It is also “Geneva in a glass,” inspired by the apples (I always use Red Jacket Orchards apple cider) and the Concord grapes that surround HWS. The rum can be omitted for a nonalcoholic version, just add a little more sugar. Soy lecithin can be found at specialty stores and online.
Spiced Apple Cider Slushy
INGREDIENTS
1 quart apple cider (preferably Red Jacket Orchard) 1 cinnamon stick
1⁄2 vanilla bean
1⁄2 teaspoon whole cloves 1⁄2 teaspoon fresh grated nutmeg 6 whole allspice 2 cardamom pods 1⁄4 cup sugar 1⁄4 cup dark rum
TO MAKE
• In a pot add all the spices and gently crush. • Scrape vanilla bean, add seeds and pod to pot. • Add apple cider and sugar. • Bring to a boil, turn off heat, and allow to steep for 20 minutes. • Strain and cool.
• Process in ice cream machine.
• Stir in rum, freeze.
Concord Grape Foam
INGREDIENTS
1 pound Concord grapes 2 Tablespoons sugar Pinch of salt
Soy lecithin
TO MAKE
• In a pot add all ingredients, bring to a boil. • Turn off heat and let steep for 15 minutes.
• Allow to cool slightly, in a blender or with an immersion blender blend until smooth and strain.
• Return to blender, if cool blend until warm.
• For every cup of grape juice blend in 1 1⁄4 Tablespoons of soy lecithin. • Cool.
TO SERVE
Place apple cider slushy in glass. With an immersion blender froth the grape foam and spoon on top.
RAISE A GLASS
Bicentennial-worthy elixirs available soon from HWS and partners. Use QR code for details.
From O’Shaughnessy Distilling Co.
O’Shaughnessy CEO Mike Duggan ’92 and his team collaborated with HWS to produce this special edition whiskey for the Bicentennial (see cocktail recipe on p. 63). Available exclusively at Pedulla’s Wine & Liquor in Geneva.
BICENTENNIAL RESERVE + HIP HOBART! RIESLING
From Ravines Wine Cellars
The Finger Lakes winery owned by Lisa and Morten Hallgren P’19 produced a well-balanced red and a delicate, aromatic white. Available at Ravines tasting rooms on Seneca Lake and Hammondsport, N.Y., and online.
ABOUT OUR CREATORS
Mike Duggan ’92 is CEO of O’Shaughnessy Distilling Co., based in Minneapolis. • Thea Engst ’08 is coauthor of Drink Like a Bartender (with Lauren Vigdor), which Forbes named one of the “Best Booze Books of 2017,” and Nectar of the Gods (with Liv Albert), a recipe book inspired by Greek mythology, which was published in April. She also has recipes in The Unofficial Disney Parks Drink Recipe Book, which was on the New York Times bestseller list, and in the forthcoming Epcot edition. Her first solo project, Spirits of the Tarot, is scheduled for publication in 2023. • Vanessa Baek ’02 is the owner of The Heights Deli & Bottle Shop, which has locations in Lincoln Heights and Glassell Park in Los Angeles. • Becky Flammino '04 worked as a cook and pastry chef in New York City for more than a decade, most recently as executive pastry chef at JeanGeorges Vongerichten’s ABC restaurants. In 2022, she began a graduate program to prepare for a new career as a teacher.
