September 11, 2011
Curry Bloody Mary: A New Drink for a New Season
Robert Doyle READ TIME: 2 MIN.
PHOENIX, AZ - As summertime winds down, District American Kitchen & Wine Bar
Autumn is the time to awaken your palate with drinks and entr�es that incorporate an ingredient that is typically found in a different geographic region. Chefs are still serving up your favorite American comfort foods, but this time your senses will be aroused with curry, a spicy and earthy herb that warms and stimulates your taste buds.
Grown on District American Kitchen & Wine Bar's rooftop garden, the curry plant prefers a warm, dry climate similar to its native Turkey land. Its leaves shed a fragrantly spicy aroma and oddly enough, the curry plant looks similar to rosemary or lavender with a whiter hue.
The curry plants found in the restaurant's garden at Sheraton Phoenix Downtown Hotel
"A gentleman pulled me aside in the restaurant one day, held up a curry sprig and asked me if I'd like to experience something like never before," said Chef de Cuisine Bogsinske.
"Of course I said yes - especially because the gentleman was referring to some sort of culinary experience. At that moment, the man stripped the curry leaves off its stem, placed it up to my nose and with one whiff, we had a partnership lift off! All I could smell was the purest curry essence with its robust earthiness. So, we moved forward to support the local growers at Singh Farms and immediately made space on the rooftop for our own curry seedlings to begin sprouting."
By adding a little curry into the mix, the restaurant's American dishes will surely have a contemporary twist that will help your appetite segue from summer into fall. The restaurant's menu always showcases artisan products as well as seasonal herbs from its very own rooftop garden.
A sure way to spice it up this time of year with an earthly flavor is to try the Curry Bloody Mary.
Curry Bloody Mary
1.5oz Tito Vodka
Fill rest of shaker with house made Bloody Mary mix (6oz)
Shake with one sprig of curry
Strain into glass.
Garnish with green olives, lime, pepper and new fresh curry sprig.
DETAILS:
WHERE: District American Kitchen & Wine Bar
(Located at the northwest corner of Third Street and Van Buren in Downtown Phoenix)
320 N. 3rd Street
Phoenix, AZ 85004
WHO: Chef de Cuisine Jay Bogsinske
MORE: District is open daily for breakfast, lunch, dinner and happy hour. The summer menu selections are available until the end of September 2011.
For restaurant reservations, please call (602) 817-5400 or take a peek at www.districtrestaurant.com
Long-term New Yorkers, Mark and Robert have also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center, Mark is a PhD in American history and literature, as well as the author of the novels Wolfchild and My Hawaiian Penthouse. Robert is the producer of the documentary We Are All Children of God. Their work has appeared in numerous publications, as well as at : www.mrny.com.
