Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal. Say hello to one of our favorite weeknight meals! Enchilada Stuff…

Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal. Say hello to one of our favorite weeknight meals! Enchilada Stuffed Mushrooms are hearty, filled with veggies, and oh-so-cheesy. These are similar to my Lasagna Stuffed Mushrooms, but enchilada…

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Cucumber Mint Cooler

I was astonished when I was eating a sandwich at Mokoloco, which I can pretty confidently say makes the best sandwiches in the world. Okay, perhaps that’s a bit of hyperbole, but every sandwich I’ve had there has been spectacular. From the Cuban sandwich made with pulled pork, ham, pickled vegetables, spicy mustard, and griddled on house-made bread, to a Katsu Meatball “burger” served with…

I was astonished when I was eating a sandwich at Mokoloco, which I can pretty confidently say makes the best sandwiches in the world. Okay, perhaps that’s a bit of hyperbole, but every sandwich I’ve had there has been spectacular. From the Cuban sandwich made with pulled pork, ham, pickled vegetables, spicy mustard, and griddled on house-made bread, to a Katsu Meatball “burger” served with anchovy mayonnaise on a toasted brioche bun, it’s always a tough decision to decide which to have. The menu changes daily so you never really know what’s going to be on offer, but lately they’ve been doing an excellent Fattoush salad, the best I’ve ever had, which I guess I should be glad is a seasonal thing because I’d be in there every day they’re open, all year round.

The restaurant is owned by Moko Hirayama and Omar Koreitem, although calling Mokoloco a restaurant is a bit of a misnomer. (The couple owns the nearby Mokonuts, which became so popular that they created Mokloco sandwich bar to offer more casual fare.) It’s a sandwich bar in the best sense of the word, with the friendly staff making sandwiches and salads to order, handing them off to customers who either get them to go, or to enjoy perched on a stool in the sparse, modern space.

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Pegu Club

Invented in Burma, at a British club called the Pegu Club, this tropically-tinged cocktail found its way into the Savoy Cocktail Book. It’s pleasantly tangy and fruit-forward. The ingredients come together in the glass, resulting in a savvy cock…

Invented in Burma, at a British club called the Pegu Club, this tropically-tinged cocktail found its way into the Savoy Cocktail Book. It’s pleasantly tangy and fruit-forward. The ingredients come together in the glass, resulting in a savvy cocktail with gentle citrus notes. One sip and you’ll understand why it’s still a cocktail classic!

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Daiquiri Cocktail

[Note: Today’s guest on my Apéro Hour on IG Live will be distiller and founder of Pierre Ferrand cognac, Citadelle gin and Plantation rum, Alexandre Gabriel. Tune in April 22 at 6pm CET, Noon ET and 9am PT. Visit here for instructions on how to watch live. Because this will be a split-screen video, you can only watch it in replay in my Instagram Stories…

[Note: Today’s guest on my Apéro Hour on IG Live will be distiller and founder of Pierre Ferrand cognac, Citadelle gin and Plantation rum, Alexandre Gabriel. Tune in April 22 at 6pm CET, Noon ET and 9am PT. Visit here for instructions on how to watch live. Because this will be a split-screen video, you can only watch it in replay in my Instagram Stories within 24hrs after it’s originally aired.]

Since the confinement started, I’ve been doing a daily Apéro Hour on Instagram Live, archiving some of the episodes on my IGTV channel. Since I’ve never been able to get a tv show of my own, I decided just to do my own. (What could go wrong? And even so, what happens during confinement, stays in confinement. Right?) And when you’re the boss…and the producer, talent booker, presenter, cameraman, mixologist, and dishwasher…you get to call the shots. So I did, and invited some of my favorite bartenders, cocktail writers, and spirit-makers to come and talk about what they do.

Due to quirk in the platform, split-screen interviews can’t be archived (so I don’t get to call all the shots…) but it’s been really fun having people on that you might not normally get to meet, like my friend Mat who distills brandy and gin in Burgundy, Margot who owns Combat, a great cocktail bar in Paris, David from Belleville Brûlerie who showed us how to make the perfect café crème with a moka pot, and Alexandre Gabriel, who not only distills cognac and Citadelle gin, but also owns Plantation rum.

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