We know how to mix it up
Cocktails made of all fresh ingredients that you can mix in the bottle and the sake offerings at a lounge that mixes the best of Spanish and Japanese cuisines.
Hosted by David and Nycci Nellis.
On today’s show:
• Cranes, THE restaurant and sake lounge in the Penn Quarter, takes diners to the intersection of Spanish and Japanese cuisines. Eric Stewart-Woodruff, the somm at Cranes, is with us to talk about their sake program and the upcoming “sake to me” event;
• Wanna cook like Jacques? Pepin, that is. Rollie Wesen, co-founder and executive director of the Jacques Pepin Foundation, joins us with details on a new online course that’ll give you the insider skinny on Chef Jacques’ culinary creativity;
• Atoussa Ardalan, managing partner at Noosh Restaurant, one of only three Persian restaurants in D.C.;
• Lawrence Cisneros, co-founder, DRNXMYTH, which offers cold-pressed cocktails combining spirits, tinctures, bitters and liqueurs with fresh fruit juices.
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