Cask & Larder: Whole Cookery, Family Style, Locally Sourced Brew Pub Make Reservations

SOUTHERN BREWED & SPIRITS RAISED

February 27, 2015
By cask2 in the All, Recipes, Uncategorized category.
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SOUTHERN OYSTERS ROCKEFELLER RECIPE

*Southern Oysters RockefellerSouthern Oysters Rockefeller with Pickled Ham Hock and Braised Collard Greens

From THE RAVENOUS PIG COOKBOOK

Necessity-and hunger- is the mother of invention. One fine winter day, we wound up with an extra bushel of oysters at the restaurant. One thing led to another, and this was the serendipitous result.

Serves 4 to 6

 Celery Root Bechamel
2 cups celery root, peeled and chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
Coarse salt, to taste

 Braised Collards

1 large bunch collard greens, cleaned
1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, small dice
3 cloves garlic, finely grated
1/2 cup chicken stock
1/2 teaspoon crushed red pepper flakes
2 tablespoons honey
Zest and juice of 2 lemons
Coarse salt, to taste

For Assembly
12 large Apalachicola oysters
3/4 cup Pickled Ham Hock meat (Pantry, page 238)
Rock salt

 

Make Béchamel

  1. Combine celery root, cream, milk, and a large pinch of salt in a large, heavy pot over medium heat. Bring to a simmer. Cook until celery root is soft, about 20 minutes.
  2. Meanwhile, melt butter in a medium saucepan over low heat. Add flour and cook, whisking constantly, until mixture turns golden and smells nutty. Set aside to cool to room temperature.
  3. Once celery root is soft, puree mixture in a blender until smooth. Return puree to the pot and heat until just bubbling. Whisk in butter-flour mixture, a bit at a time, until mixture thickens.
  4. Finished béchamel should be the consistency of warm mashed potatoes.

 Make braised collard greens

  1. Separate collard leaves from stems. Slice leaves into 2-inch strips. Rinse strips with cold running water to remove dirt.
  2. Heat oil in a heavy bottomed pot over medium heat. Add onion and cook until translucent and soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more.
  3. Add collards, chicken stock, crushed red pepper flakes, honey, lemon zest, lemon juice, and salt.
  4. Simmer, uncovered, until collards are tender and liquid is almost completely reduced.

 To Assemble

  1. Pre-heat oven to 350°F.
  2. Scrub oysters clean under cold running water.
  3. Shuck oysters. Discard top shell and reserve bottom shells. Set oysters aside in a small bowl. Scrub and rinse bottom shells again and pat dry.
  4. Arrange cleaned bottom shells on a baking sheet. Place one shucked oyster into each shell; dollop each with béchamel, top with pickled ham hock, and a small spoonful of braised collards. Bake until bubbling, 4 to 5 minutes.
  5. Serve on a plate lined with rock salt.

 

November 24, 2014
By cask2 in the All, Uncategorized category.
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THANKSGIVING RECIPES: Chef James Petrakis Shares C&L’s Brussels Sprouts and Secret Garden Cocktail Recipes on The Daily Buzz

Cask & Larder Chef/Owner James Petrakis stopped by The Daily Buzz this morning to share our popular Crispy Brussels Sprouts recipe with a national television audience. To add a Thanksgiving flare, Chef added some fresh pomegranates to the Brussels. He also shared a holiday themed cocktail featuring pomegranate arils, “The Secret Garden.” Watch him demo both below and we’ve also included the recipes so you can impress everyone at Thanksgiving this year!

Crispy Pomegranate Brussels Sprouts:
Ingredients:
2 cups Brussels sprouts
1/2 cup sorghum syrup*
1/2 cup pomegranate juice reduction**
1/2 tablespoon chili oil
2 tablespoons fresh pomegranate arils

Sorghum Syrup*
Store bought or equal parts honey and molasses
Pomegranate reduction**
Pour 16oz. pomegranate juice into a small pot
Bring to a boil over high heat
Keep boiling until the pomegranate juice is reduced by 3/4 and has syrupy consistency
Add sorghum syrup
Directions:
In a 350 degree fryer, fry the Brussels sprouts until golden brown and tender
In a large bowl, toss with sorghum syrup and chili oil
To finish, top with fresh pomegranate arils

The Secret Garden Cocktail:
Ingredients:
1 tablespoon pomegranate arils
½ oz. simple syrup (equal parts sugar and water)
2 oz. Avua Cachaca
1 oz. Madeira wine
¼ oz. lemon juice
Directions:
Muddle pomegranate arils with simple syrup
Add Avua Cachaca, Madeira wine, and lemon juice
Shake well
Double strain into cup
Garnish with sage

February 03, 2014
By cask2 in the All, Uncategorized category.
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Cask Named Best Brunch in Orlando

IMG_9683_lowresWe couldn’t agree more! Thanks to everyone who voted for us in the Orlando Sentinel’s Foodie Awards. Click HERE to read the full article. Or, better yet, come in Sundays between 10:30 a.m. and 3 p.m. to try our award-winning deliciousness.

January 13, 2014
By Manager in the All, Cocktails, Uncategorized, Whiskey category.
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Thirsty Yet?

Our newest face behind the bar, Eric Foster, has been shooting some fun videos with his friend Ryan Marshall!  Check them out below:

 

To see more of Ryan’s work, please check out his website at http://ryanulyssesmarshall.com/ and to learn all about our delicious cocktails, come see Eric and our other amazing barkeeps here at Cask 7 nights a week!

January 10, 2014
By cask2 in the Uncategorized category.
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Citra Hops

EVENT DATE ANNOUNCED: Thursday, March 5. Happy hour from 4 p.m. to 6 p.m., $3 pints.

We’re HAPPY to report 2014 is off to a HOPPY start at Cask & Larder. Our legendary brew master, Ron Raike, is working his magic with one of craft beer’s most coveted ingredients: Citra Hops.

This elusive hops, which blooms just once a year and is distributed only to the country’s most accomplished beer artisans, will be available as part of a very limited IPA at Cask beginning sometime in the next month. As its name denotes, citra hops is known for its distinct tropical fruit undertones, which can range from citrus to mango and papaya. You’ll have to try it and taste for yourself.

Last year, Ron’s Citra Hops IPA yielded one of our most acclaimed beers to date. This year, we’re producing only 30 kegs and we want to share it with our E-newsletter subscribers first!

Ensure you’re on the invite list register for our newsletter by clicking here.

Ron 1 Ron 2

January 05, 2014
By Manager in the All, Uncategorized category.
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Jackson the Bar Gator!

We have a new addition to our bar area for the new year!  Jackson the Gator was recently mounted in our bar and is already a hit!  Here are some photos of the installation (and a special thanks to Makr for their hard work):

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jackson 2

 

jackson 6

 

jackson 8

 

August 30, 2012
By Manager in the All, Uncategorized category.
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Honoring the Past & Celebrating the Future

As the excitement and anticipation builds about our opening day, I feel it’s important to honor the
history of our historic building. The original Harper’s Tavern was opened by Francis
Harper during prohibition in 1929. Francis was a bootlegger and buried bottles of booze
on his land (we have the bottles in our dining room) and stored liquor in old milk cans.

Last week, I stopped in at Winter Park Fish Co. and sat down with George
Volgelbacher. In 1968 George & Monique Volgelbacher escaped from a tumultuous
Washington D.C. to Orlando, Florida to open the iconic Le Cordon Bleu and Harper’s
Tavern. “At that time, Orlando didn’t have a gourmet restaurant,” said George. When
the doors opened it was an immediate success. It had two sides, Harper’s Tavern was
a bar that was filled with lawyers, bankers and local politicians for happy hour, the
college students at night, was known for wild bachelor parties and the band was 2EZ
with Rick Amos and Edwin White would play in the back. The duo, which first played
together in 1981, reigned for almost a decade at the old Harper’s Tavern. Le Cordon
Bleu was where Winter Park dined and people came for anniversaries and
engagements.

George at Winter Park Fish Co. *photo from the website

Since I never had the opportunity to experience it, I asked Heather
McPherson of the Orlando Sentinel to tell me what the experience was like.
Harper’s Tavern and Le Cordon Bleu were two distinct venues that managed to meld
quite nicely. Upscale classic French fare in a refined setting on one side of the building
and a fab bar on the other side with pub food and music in the back. The bar looked like
it had been lifted out of hunting lodge. The back room was packed with tables and small
stage. Jessie Cardwell was queen of the Harper’s bar and one of the best bartenders in
the area at that time. Orlando was booming with a wave of everything new. And
Harper’s was our sanctuary … something that had roots …. something that was real. At
the bar, my husband and I would order the amazing open-faced rib-eye sandwiches or
the French onion soup and finish the evening in the back room listening to 2EZ on the
stage.
” – Heather McPherson

Sitting with George and hearing his tale of success, love and devastation over his loss
in 1996, really made me understand the excitement that is happening in our town over
Cask & Larder. As I spoke with George, I showed him pictures of what we’re doing and
told him about all of our plans. He said he loves what we’re doing at The Pig and I think
I even got him excited too about C&L. It’s been our plan all along to revive the spirit of
what Le Cordon Bleu and Harper’s Tavern and after speaking with George, I know that’s
what we’re doing. “We had fun. Everyone should live to do what Monique and I did,”
said George. George and Monique have an open invitation to join us at Cask & Larder
whenever they want.

August 21, 2012
By Manager in the All, Uncategorized category.
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Meet our Pastry Chef de Cuisine!

Koralyss & Andrew Claytor. The finished product & the testers.


Koralyss Henderson has been with us for over 3 years. What I love about Koralyss’
story is that she actually started here during her externship from Orlando Culinary
Academy. She was so well liked that Julie offered her a job. Fast forward three years
later and Koralyss is now opening Cask & Larder as the head Pastry Chef. I asked her
what she loves most about working with Julie, James and the Ravenous Family and she
replied, “Julie is a great teacher and is very supportive. Our work environment is great
because there is a lot of respect from all of the team members.”
Koralyss and Julie have been working on the desserts and pastries for the opening but
they also have been perfecting the biscuit recipe. Yes, I said it, biscuits! Nothing like
the yummy Gruyere cheese biscuits that are so popular at The Pig, but true, Southern,
Lilly Flour biscuits. These biscuits aren’t just good for butter and jelly, but also country
ham. We have all tasted them (the favorite part of my job) and they are just like my
grandmother used to make.
Koralyss is a great example of how hard work, determination and passion are the keys
to success.

July 31, 2012
By Manager in the All, Beer, Uncategorized category.
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We’re Getting Closer!

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I have always said when I hear a new restaurant give an opening date to just add a month. In our case, our opening date is a reality because we’re ahead of schedule! The brewery is complete. The draft system has been crafted and will be installed when the mill workers have completed the bar. The draft system is made of large 6 inch fire sprinkler piping and is being crafted by Al Sneller’s machine shop, Victory Bicycles. It’s going to be powder coated a black/grey color and according to Ron it’s going to really stand out. Ron also likes the industrial functional feel of it and says its going to be a beast!

All of our beautiful mill work (wood work) is being done by Dream Cabinets. These guys move quickly and are very professional. In just a few days this place has definitely been transformed!

July 18, 2012
By Manager in the All, Beer, Uncategorized category.
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It’s All Happening!

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Our brewery equipment came in from California yesterday and it’s so shiny and beautiful! I was on vacation with my family and hadn’t been into C&L for two weeks and when I walked in today I got chills! Walls are finished, tiling is laid for the entrance & oyster bar and the brewery looks fantastic. Even though it isn’t finished, this restaurant already has a soul, you can feel it!

James, Dennis, Ron and Larry spent the whole day yesterday with Todd from Premier Stainless unloading all the equipment (note of caution: stainless steel does reflect sunlight! James got a little burnt!) and today they were back to work getting all the parts connected.
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Monday, Al from Premier Stainless -who also brews beer- will be coming in. Al, Ron & Todd will run a test brew with water to make sure everything is working properly and we should be brewing our first beers on Tuesday or Wednesday.

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The best part of all of this, we are ahead of schedule!!! We will have plenty of time to get in the kitchen, train the staff & brew the beer before our Grand Opening just a few days after Labor Day. Get excited, because as I said in the headline, “It’s all happening!”

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