Monthly Archives : November 2013

Chef Adam’s Holiday Cocktail: The Dickens Dickel
The Dickens Dickle Cocktail

Each Yuletide season brings with it the hope for a traditional Dickens-like Christmas, filled with joy and jollity. After all, the holidays are a festive time of celebration amongst family and friends. They are also a time of stress, sometimes extreme stress (just ask Clark “Sparky” Griswold). To help you enjoy the high moments and “push through” the low points, Chef Adam presents his special The Dickens Dickel cocktail. So whether you’re having an idyllic Dickens-esque holiday, or the absolute dickens of a hellish meltdown, this is the drink to help you maximize the mirth….or more likely, minimize the mayhem. Bottoms up!!

The Dickens Dickel Recipe

  • 1 oz. George Dickel No 12 (white label)
  • 1 splash Tim Burton’s Maple Syrup
  • 3 dashes bitters
  • 2 oz. hard cider
  • Optional Garnish: orange twist and candied cranberry
  • Tools: shaker, strainer
  • Glass: flute
  • Garnish: orange twist

Directions:
Combine all ingredients, except hard cider, and shake with ice cubes. Fine-strain into a chilled flute, top with hard cider and garnish. Candied Cranberry Recipe: Toss fresh or frozen cranberries in sugar and leave out overnight.

Hotel Domestique Announces The Opening of Restaurant 17 on November 15th

New Restaurant Features Locally Sourced Ingredients Prepared By One of America’s Best Chefs, Signature Artisanal Cocktails, An Exquisite Wine List, And Stunning Views

Greenville, S.C. (November 07, 2013) — Hotel Domestique is giving foodies something to look forward to with the opening of its new Restaurant 17 on November 15th, where travelers and locals alike can taste the cuisine of Executive Chef Adam Cooke, one of America’s 40 Best Chefs Under 40.

The restaurant — named 17 in honor of the number of times the hotel’s co-owner George Hincapie rode in the Tour de France — is in a serene, minimalistic setting, overlooking the Blue Ridge mountains and vineyards surrounding the hotel. The restaurant underwent a renovation and addition of a terrace that will offer even greater views of the landscape.

Restaurant 17’s dining room has been completely remade and expanded, with a new second level dining area and outdoor terraces. The environment is relaxing and free-flowing with clean lines, sleek contemporary tables, and a welcoming staff who make the larger space seem more intimate. A dramatic chandelier with colors that change by season or to create a specific mood is a focal point of the restaurant while the fireplace gives the room an old-world ambiance. The chairs look like they’re carved out of wood stumps, creating an organic touch that also comes across as modern. Restaurant 17 also includes additional space and seating for special and larger events.

World-Class Food And Wine, But With Local Roots Restaurant 17’s food and wine program will be led by Executive Chef Adam Cooke along with hotel General Manager and Level 2 Sommelier Richard Jardin.

Placing an emphasis on locally sourced vegetables, Cooke brings to Restaurant 17 a creative and refined culinary style based in classic technique and traditional cooking methods. Menus will especially draw on the bounty of local area agricultural offered by the terroir, or unique characteristics embodied by the region.

“Since arriving at Hotel Domestique, I’ve been able to meet and create relationships with many area farmers and purveyors,” says Cooke. “With the completion of Restaurant 17 I’m looking forward to bringing those quality ingredients into our kitchen and ultimately to our diners.”

Throughout the day, those local ingredients will be featured on Restaurant 17 ‘s light fare menu, which emphasizes small plates. The light fare menu will change seasonally, but some examples include:

  • Warm handmade Mozzerella Buratta, tomato and watermelon salad
  • Ricotta gnudi, with purple sweet potato, pear, hazelnut, sage and brown butter
  • Roasted garlic and bone marrow tortellini with kohlrabi, gremolada and braised cippolini petal

In the evening, the dinner menu also changes seasonally and regularly to account for Chef Cooke’s creativity:

  • Beef shortrib with cheddar gnocchi parisienne, mushroom, and red wine braised onion
  • Day boat caught skate with sepia noodle and peas, green garlic, mint oil and citrus
  • Greenbriar Farms roast chicken breast with Riesling butter sauce, dates poached in black tea and caramelized salsify

With an affinity for smaller places reflective of the personal expression of the owners or the chefs, Cooke refined his culinary skills at some of the best resorts and restaurants in the country. This includes Resort at Paws Up and Blackberry Farm, where he was awarded the Grand Chef Relais Chateaux and was named 40 Chefs Under 40 by Mother Nature Network, a tribute to chefs who place an emphasis on locally produced, seasonal and sustainable ingredients.

To accompany the world-class cuisine, diners can sip signature artisanal cocktails that change seasonally such as the Palmetto Pama Punch, a mixture of vodka, Pama-Pomegranate Liquor, house-made Limoncello, and fresh picked mint; and the Rum Soaked Cranberry Mint Mojito, made from rum, fresh muddled mint, mint simple syrup, and rum soaked Maine cranberries.

Guests also can choose from a selection of beer from local breweries in Greenville and Asheville. The wine program will be both eclectic and classic featuring domestic and international selections. Diners can expect a to find a few surprises on the wine list including less common varietals, and new world boutique wines such as California and Oregon Pinot Noir, and Riesling, Grenache, Sancerre and Bordeaux Blends.

For more information or to book a reservation at Restaurant 17 visit HotelDomestique.com/Restaurant-17. To book an event contact General Manager Richard Jardin at richard@hoteldomestique.com.

A fresh bounty of traditional ingredients and new flavors

Food to me is an expression of the region from which it comes. At Hotel Domestique, I look to create an authentic and evolving food philosophy that is at once reflective of the seasonality of the land and nearby resources, while creating dishes that have a contemporary flair or subtle twist on more traditional recipes. My vision for Restaurant 17 is to lead a world-class team of sous chefs, pastry chefs and bakers to create a forward-thinking culinary experience that is familiar and new. I love to bring out new flavor combinations that center around local fresh ingredients by utilizing classic cooking methods and coupling them with new tools and contemporary techniques. I do not simply want to reinvent Southern Cuisine—its pretty fantastic the way it is and close to my heart. Rather, my goal is to make the cuisine at HD a reflection of the personal tastes of the Hincapies, and a complementary expression of the elegant style and atmosphere at Hotel Domestique.