TASTE REINVENTION
Keep It COOL
WHISKEY BUSINESS
FELIPE CUEVAS
PAIRINGS
Chef Tim Lipman believes it is impossible to get enough of a good thing. This fall, he’s reopened his two popular Palm Beach Gardens concepts—Coolinary Café and The Parched Pig—under one roof in The Shops of Donald Ross Village plaza. The new Coolinary is now bigger and better than ever. “As we approached our 10-year anniversary at Coolinary, we realized it was time to expand,” says Lipman, who previously worked at Jupiter’s Little Moir’s Food Shack and Leftovers Café before branching out on his own. “We listened to what our customers wanted. Now that we’ve built two distinct brands, we decided to bring them together.” The chef and his wife, general manager Jenny Lipman, broke through the wall of The Parched Pig to the adjacent space, doubling the square footage. The former Parched Pig now serves as the entrance and lounge to Coolinary. There is more seating, but most importantly the kitchen has expanded to fit the needs of both facilities, retaining the open format that was popular at the café and enabling Lipman to interact with guests. The wine list, which received the Award of Excellence from Wine Spectator in 2020 and 2021, will continue to grow. “We have customers at The Parched Pig who have never been to Coolinary and vice versa,” notes Lipman. “Now we’ll be able to pair more dishes with our cocktail offerings.” (thecoolpig.com) —M.S.
Western Delray Beach has gained a world-class spirits destination with the opening of Warren American Whiskey Kitchen. Jeff John, CEO of Fort Lauderdale’s Damn Good Hospitality, named the restaurant for his uncle. With nearly 1,000 bottles on the whiskey list, patrons can indulge in everything from Macallan 50 Year ($10,000 for 2 ounces) to hard-to-find bourbon such as Pappy Van Winkle. The staff is eager to pair these delights with signature items from the food menu. Below, they share a few favorites. (warrendelray.com) —Mark Spivak
FELIPE CUEVAS
Scottish salmon with corn succotash
The Whiskey: Shenk’s Kentucky Sour Mash Whiskey Behind the Pairing: “The light, creamy flavors of a classic Kentucky bourbon perfectly magnify the pork and apples.” Wayne Pasik, Assistant General Manager The Dish: Wild-caught Scottish salmon with corn succotash, blistered cherry tomatoes, and crab salad The Whiskey: Elijah Craig’s Toasted Barrel Straight Bourbon Behind the Pairing: “The sweetness of the succotash matches up with flavors of toasty oak. Add a side of our mac and cheese, and you have my last meal on death row.”
SOUTH OF SOUTHERN
John “Fitzy” Fitzpatrick, Spiritual Advisor The Dish: Berkshire pork with bourbon apples, whole-grain honey mustard, fennel, and arugula
Smoked prime short rib
FELIPE CUEVAS
Michael “Iggy” Ignatowicz, General Manager The Dish: Smoked prime short rib with pickled vegetables, house steak sauce, chimichurri, and horseradish cream The Whiskey: Russell’s Reserve Barrel Proof 13-year-old Straight Bourbon Behind the Pairing: “I picked this bourbon because it has fantastic aromas of aged oak and sweet caramel that match extremely well with our smoked short rib. The flavors of the housemade seasonings complement the smooth finish from the bourbon.”
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