Tag Archives: Jacques Bezuidenhout

Summer Cocktail Sessions: Vermouth

sf_wildhawk_ab_2016-9435

Jacques Bezuidenhout’s collection of Vermouth. Photo Credit Antoinette Bruno for Star Chef’s piece on Vermouth.

Got Vermouth? Wildhawk, located in the heart of San Francisco’s Mission District, knows what it takes to produce seriously tasty cocktails using this sweet aperitif.

So what exactly is Vermouth, you ask? Vermouth is fortified wine flavored with various botanicals to add color and flavor. A few key ingredients you may taste include chamomile, coriander, juniper, gentian, saffron and wormwood. Traditionally white wine is used as the

base to produce a dry liquor native to France. The Italians are known for sweet vermouth, made with red wine.
More of a potion than a drink, vermouth was originally used as a medicinal tonic because of the spices and botanicals. Today, it is an awesome tool for any barman and with the right compliments can become your quintessential summer sidekick. While it has a longer shelf life than wine, it will start to oxidize after a month, so it is best to store your favorite bottle in the fridge.

How do I enjoy Vermouth?
Vermouth is diverse, delicious served neat or chilled, or as the ultimate summer cocktail base. Find one you like, add a splash of soda and enjoy with a twist of citrus.
If you’re feeling adventurous, you can tackle the vermouth cocktail. Wildhawk favorite, Hip Hops, incorporates grapefruit, pineapple and hops for a refreshing summer libation. Check out the recipe below and make it yourself at home!
4-160430_Wildhawk_HipHops_Instagram_0A9A4543-Edit
Hip Hops

2 ¼ oz Martini Ambrato
½ oz Grapefruit
½ oz Pineapple Gum
¼ oz Hops Tincture
Shake / D/Strain / Tall Sours
Garnish: Grapefruit Spiral

Can’t get enough vermouth? Visit Wildhawk in San Francisco and try their full menu of vermouth-based cocktails.

 

Vermouth Resources
At Wildhawk, vermouth is taken very seriously and veteran Bartender Jacques Bezuidenhout knows what he’s talking about when it comes to this underrated spirit:
Jeffers-Wildhawk-0259
“There are so many wonderful vermouths that are still undiscovered by many people, or are limited to consuming in Manhattans or Negronis. While classics are always loveable, sipping vermouth as a standalone drink is widely underrated. This is why we’ve implemented our vermouth program at Wildhawk – to give guests the opportunity to explore and learn more about the different styles of rosso, bianco and ambre. Vermouths are complex and chock full of aromas – chamomile, coriander, juniper, gentian, saffron and wormwood, to name a few. It’s great to play around with the different styles when developing cocktails! We feature an array of vermouths to be enjoyed neat or on the rocks and a curated selection of cocktails that are vermouth-forward. It’s also an aromatized and fortified wine, which means it’s low in alcohol content so guests can easily throw a couple back!”Jacques Bezuidenhout, partner, Wildhawk & Forgery in San Francisco

For more tips on how to drink and mix vermouth, check out his handy User’s Guide on Star Chefs!

A Journey Through Mexico Pop-Up at BCMV

Yucatan Mercado
Balboa Cafe Mill Valley (aka BCMV) is debuting a “Journey through Mexico” Pop-Up, highlighting regional flavors of Mexico that includes the Yucatan, Baja, Mexico City, and more. Forgery will be taking over the bar featuring bar stars Jacques Bezuidenhout, Ken Luciano  and Elizabeth Montana. Expect some Tequila and Mezcal flights, plus signature cocktails to pair with Howard’s Mexican-inspired menu.
Forgery Tequilas
The restaurant will feature the pop-up menu exclusively on August 28th for dinner service from 5-10pm. To make a reservation, call 415.381.7321 or book online through OpenTable.

 


Menu

Journey Through Mexico Pop-Up Menu

“Journey Through Mexico” Pop-Up Menu

JulyNewsletter_BonAppetiteAbout Howard Ko, Executive Chef Balboa Cafe Mill Valley
A renowned chef with a passion for innovative cuisine, Howard Ko is ideally suited to lead the culinary program at Balboa Cafe Mill Valley.  In his career to date, Ko has already worked at some of the industry’s most well-respected establishments – The Restaurant at Meadowood with Christopher Kostow, The French Laundry with Thomas Keller and in the kitchens of Goose & Gander in St. Helena, Melisse in Los Angeles, Hanilkwan in Osaka, and DB Bistro Moderne, Picholine and Daniel in New York.

Ko was raised in Koreatown in Los Angeles and fell in love with cooking at a very young age. After spending time in Los Angeles mastering the art of pastry making and baking, Ko traveled to New York to attend the Culinary Institute of America. As a student at the CIA, Ko assisted at Daniel on weekends to gain experience in the kitchen doing everything from peeling potatoes to cleaning mushrooms.

Making cialis generique the move to Wine Country as Chef de Partie at The French Laundry in Yountville, Ko worked the line and focused on creating new dishes for the daily changing menu. From there he joined acclaimed chef Christopher Kostow at three-Michelin starred The Restaurant at Meadowood as Chef de Partie where he assisted at all stations and mentored the commis.

Ko accepted a position as chef de cuisine at his third Wine Country restaurant Goose & Gander off Main Street in St. Helena. As his final position before joining Balboa Cafe Mill Valley, Ko ran the kitchen and was responsible for putting a dramatic spin on the neighborhood eatery. Ko also introduced a shared plates concept, new flavors, and new techniques with the goal of bringing people together to taste different flavors.

As Executive Chef at Balboa Café Mill Valley, Ko will serve a seasonal menu with an emphasis on locally sourced ingredients taking advantage of all Northern California has to offer. The menu will consist of market driven bistro classics with modern twists. Howard Ko lives in Napa with his fiancée, Wendy, and dog, Whiskey, and when he’s not in

the kitchen, enjoys CrossFit and growing his eclectic collection of cookbooks.

 

Jacques Bezuidenhout’s Favorite Classic Cocktails & Bar Essentials

In anticipation for the April opening of Wildhawk Bar, partner Jacques Bezuidenhout reveals his favorite classic cocktails and his essentials for his at-home bar.

What is your favorite cocktail to order at the bar when you go out?
I have three that I order regularly depending on what kind of bar I’m walking into. I cannot just have one. Generally a Negroni is one of my favorites, followed by a Margarita and a good Martini. For me, these three classics, if made well, will always put a smile on my face and make the days’ stresses disappear. They are timeless and very tasty!

Why are these your favorites when you’re out?
Most bars can make a Negroni, even if they don’t, they can be helped with a little direction. Then I love a great Margarita, but that really depends if the bar does fresh squeezed lime juice and if they carry quality Tequila. If that is the case, I will thoroughly enjoy a Margarita or two. Then lastly, I love a well-made Martini, I am very careful when ordering this cocktail. Most bars can make a good Martini, but few can make a great Martini. It is one of those drinks that require some passion and attention to detail. It can truly set the good bartenders from the great bartenders.

Jacques Bezuidenhout and Kenny Luciano of Forgery and upcoming Wildhawk Bar

Jacques Bezuidenhout and Kenny Luciano, partners in Forgery and upcoming Wildhawk Bar

What two things do you stock at your bar at home, that people don’t necessarily think to have or generally own?
A couple of things every home bar should have is a mixing glass and a home juicer. Get a nice mixing glass (Cocktail Kingdom), this will help you stir all sorts of great drinks from Martini’s to Manhattan’s. It is a great piece of equipment to have and looks great on your bar. Then always have a hand juicer for juicing limes, lemons or grapefruits. Do not ever, ever, ever buy pre-mixed citrus. The hand juicer ensures delightful fresh-squeezed juice, which makes for a much better cocktail experience. It takes a little extra effort but the pay-off is well worth it.

What do you think would make someone’s home bar a bit extra special?
For me it is not really a specific ingredient – I believe that is a very personal thing. If you love Gin then stock a great selection. Although, it is always handy to have a small selection of bitters and at the very least Angostura.