• So We Opened A Bar And Restaurant….

    Timber&SaltFinalWhite….it’s called Timber & Salt. It’s in Redwood City California (a very cool town). We serve craft cocktails and artisan comfort foods with fresh seasonal ingredients (sound familiar?). We have a strong, experienced team and are off to a great start with plenty of regular customers. And we are more than a little tired…but very, very happy.

    So now back to blogging. Please pardon our silence of the last few months, but at least we have an excuse. There are few things quite like opening a restaurant. It is a very involved process to build a restaurant from the ground up- normally you buy your first restaurant but we couldn’t pass up our location. It is in the center of town, next to the movie theater, a block from the train station and across from a new office development with parking, oh, and did I mention the sidewalk seating area? Yup, just had to do it….


    Rio Star Cocktail

    So you wanna know what you need to do to build and open a restaurant? Here we go: take a very deep breath, convince your spouse it is a good idea, get a decent lawyer, form an LLC, recruit your core team of experienced bar and restaurant managers, build a deal structure that works for all stakeholders (takes a while), scout 15+ locations, buy a place and have the deal fall apart, find a better location but you need to build, negotiate the lease terms for eight months (yes, eight months and that is considered “fast”), match the concept to the location and size of the space, get a good architect / builder, get an interior designer (you need one, you really do), do a real business plan with financials, sign the lease (deep breath, avoid panic), raise money, make sure you have an accountant, submit plans to the town and landlord, revise/repeat, select your builder, start buildout, buy furnishings, buy equipment and smallwares, start real menu development with team, set up accounts with multiple government agencies, finish basic buildout, start recruiting your staff, select and install a good POS system, select a merchant payment solution, fill out dozens of credit applications for suppliers (be ready to sign your life away), buy a ton of food and booze, buy all sorts of extra stuff you didn’t expect, train your team, install your furnishings and fixtures, do a few weeks of warmup and catering events, pass all of your inspections, tune the menus, set an opening date (another deep breath), open the doors and say a little prayer…..then smile, welcome your guests and make them feel at home.


    Smoked Trout & Salmon Salad With Ecopia Microgreens

    And that last one is key. We are in the hospitality business because we truly believe that time spent breaking bread with our friends and family is the most important time in our lives. We opened Timber & Salt because nothing is better than sharing that feeling of hospitality and welcome with our community. Every time a customer walks in to a welcoming host, smiles at the look of the room (a room without a TV, btw), relaxes with a cocktail at the bar, waves at friends when they arrive, then shares a good meal mixed with laughter and conversation is a small victory for civility. Our hearts rise. (Of course, we are crushed when we fall short, but we never stop trying to improve). In our minds, there is no better business to be in, even if it is hard work. And let’s face it, anything done well and with real commitment requires hard work.


    Bacon-Wrapped Dates, One of our most popular dishes. They go great with cocktails.

    Moving forward, we will be blogging and sharing more stories, images and recipes from here at the farm, but also the restaurant. We hope you join us “virtually” here at the blog, but also visit us in the “real” world at Timber & Salt. Now for some photos of the food and booze, and look out for more posts with new photos and recipes!


    Black Pepper Quail Salad. Moving off the menu now, but will come back with warmer seasons.


    “Ham & Cheese”. Cheddar gougeres and ham consomme.


    Aged Rum Old Fashioned. Our flagship cocktail. Aged rum, Mauby Syrup (house made Caribbean spiced syrup), twist, big rock. Perfect.


  • Mixology Monday C Cocktail: The Hoffman House

    DSC_0372Wow, 100 Mixology Mondays. In this day and age of instant online popularity and even faster irrelevance, a hundred of anything seems significant. And one hundred global online cocktail parties is even more outstanding….it seems good booze has some real staying power in popular culture. And that’s a good thing, as we cocktail-loving folk are always trying to keep both the grumpy teetotalers and Fireball-drinking, whipped cream vodka chugging heathen at bay…..just kidding (not really).

    mxmologoThe other special thing about Mixology Monday C is that our founder, Paul Clarke of the Cocktail Chronicles blog, and now the truly awesome book, may join us once again. Pretty cool. And we have to thank both Paul and Fred Yarm of Cocktail Virgin Slut for keeping the party going- they truly are key players in the modern cocktail renaissance. Again, pretty cool.

    Seeing as how we have a bit of a milestone MxMo, Fred Yarm is hosting, and he looks to Paul’s new book for inspiration. And we think they found the perfect theme of “elegance”. Here is the summary:

    But what does Mixology Monday “Cocktail Chronicles” mean? I figured that we should look to Paul’s magnum opus and digest the theme of it all — what is timeless (or potentially timeless) and elegant in its simplicity. Paul commented in his interview, “[it]’s wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people.” Paul does support a minor tweak of a major classic as well as dusting off a lesser known vintage recipe like the Creole Contentment; in addition, proto-classics like the Chartreuse Swizzle and the Penicillin intrigue him for their potential to be remembered twenty years from now. Moreover, he is a big fan of the story when there is one whether about a somewhat novel ingredient like a quinquina, the bartender making it, or the history behind a cocktail or the bar from which it originated. Indeed, I quoted Paul as saying, “If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage oSo for this theme, channel your inner Paul Clarke. Think about simplicity, elegance, and timelessness to the point that you would not feel strange about drinking and writing about this at MxMo M.f cocktail writing to try to elevate it.”

    So for this theme, channel your inner Paul Clarke. Think about simplicity, elegance, and timelessness to the point that you would not feel strange about drinking and writing about this at MxMo M.

    We couldn’t pick a better theme, although this one made us a bit sad. Why? Because we immediately knew exactly what cocktail we would feature, the Hoffman House. If stranded on a desert island with only one cocktail choice, this would be it. Yes, we thought (and perhaps drank) long and hard looking at other choices, but there was never really any doubt. 

    DSC_0349In case you are unfamiliar, the Hoffman House is a classic Martini variant named after one of the best of New York’s cocktail palaces of the late 19th / early 20th centuries. It is truly a simple and elegant creation. 2 parts Plymouth gin, 1 part dry vermouth, 2 dashes orange bitters and a lemon twist. Serve up. Act like Nick and Nora Charles. Repeat. Act like their dog Asta. Repeat….um, well, maybe not.

    DSC_0351Too much vermouth you say? Hogwash. Try it with good, fresh vermouth and you will never go back to “dry” Martinis.  Prefer olives? Nope, with orange bitters you need a lemon twist- and you will be stunned at the brightness of the citrus and herbal flavors.

    DSC_0356The only change we suggest you try is going away from 82-proof Plymouth and to a London Dry gin of 94 proof for a big, clean kick. We like Brokers or Beefeater (USA version) here, but the clean (almost soft) Plymouth is still delightful. And if you make a pitcher of Martinis, the Hoffman House with Plymouth is a true crowd pleaser…just make sure your guests know about Uber, this drink goes down way too easy. 

    Oh, and did we note The Hoffman House is just beautiful to look at? Again, simplicity and elegance often lead to true beauty.

    DSC_0365So thanks again to Paul and Fred for creating and hosting another MxMo. Let’s hope we do see MxMo M….

    The Hoffman House Cocktail:


    • 2 oz. Plymouth gin (or a crisp London Dry gin like Brokers or Beefeater)
    • 1 oz. Dry Vermouth (Dolin)
    • 2 dashes orange bitters (Regan’s)
    • Lemon twist


    1. Place all liquid ingredients in a mixing glass with ice and stir until very well-chilled. Strain into a chilled cocktail glass or coupé. Give the lemon peel a very good twist over the cocktail and add to the drink. Serve.

    Continue reading

  • The Best Corn Ever: Bacon Fat Corn-On-The-Cob

    corn1If you live in the States, pretty much wherever you are, there should be some rockin’ corn on the cob available (if not, bummer, sorry dude). And while there is nothing wrong with the traditional version of corn, butter, salt and pepper, it is always good to experiment. And sometimes those experiments pay off. This is one of those times. (There are also those “other” times, but we choose not to blog about those….)

    corn6cornBeyond the normal corn on the cob recipes, we often like what is called “Mexican Corn” where you add some mayo, spices, and/or cheese to your corn on the cob. You might even grill the corn for more smoky flavor. All good, but a bit of a pain in the a$$ “complicated”. On the other hand, we figured that simplicity may be the answer. Why not take the basic ingredients and substitute a few favorites? And when we think of favorites, we think bacon fat…bacon is the 8th wonder of the world, after all. Out goes the butter, in goes the bacon fat.

    corn5Yes, it may seem wrong to use bacon fat directly on fresh corn on the cob, but we use it all the time in cut corn preparations, so why not? And since we were adding some nice smoky flavor, we decided to double-down and substitute smoked paprika for black pepper. We kept the salt. Salt, there is no substitute.

    corn2How did it turn out? Well, “you had us a bacon fat”. We loved it, the boys loved it and there was no extra effort. Boil water, cook corn, apply bacon fat, add seasoning, consume, repeat. And the taste was as expected, sweet and salty with an extra layer of deep smoky flavor. And that smoky flavor comes without using a grill for cooking the corn. Nice.

    corn4So, will we always do “bacon fat corn on the cob”? No, we still like butter as well. But this is already a standard here at the farm, we suggest you give it a try. Besides, it is a good excuse to cook up some bacon…

    Bacon Fat Corn-On-The Cob:

    Notes: No notes. Go make some bacon and save that fat! And if you want to chop that bacon real fine and roll the corn in it, that won’t suck either.


    • 6 ears fresh corn on the cob, shucked
    • 3 tablespoons bacon fat
    • Kosher salt
    • Smoked paprika


    1. Fill a large pot with water, place over high heat and bring to a rolling boil. When boiling, add the corn and cook for 3 minutes. Remove corn from the water and set on a large plate or baking sheet.
    2. While the corn is still very warm, drizzle each ear of corn with about 1/2 tablespoon of the bacon fat (rub it in as needed). Season lightly with salt and smoked paprika. Leave out extra salt and paprika to allow your guest to adjust seasoning to taste. Serve.


  • Mixology Monday XCIX Cocktail: The Reef Pass

    reefWe had to laugh out loud when we saw this month’s Mixology Monday theme was “Ice” (kindly hosted by our friend the Muse of Doom at the excellent Feu de Vie Blog). You see, as our bar/restaurant Timber & Salt nears its opening in September, we are spending a lot of time on ice. Ice is a key ingredient in cocktails, and there is no substitute- you need the right ice for the right drink. But more on that later, here is the rundown for the 99th (!) Mixology Monday:


    And in all this time there hasn’t once been a theme dedicated to that undersung-yet-essential part of nearly any cocktail: ICE. The word says it all. Big ice cubes for Old Fashioneds, pellet ice for juleps and cobblers, shaved ice for adult snowcones, crushed ice molded into a cone for a classic Navy Grog. The art of the blender. Tell us why your selected or invented cocktail needs this particular ice usage. Show us how to make perfectly clear ice at home or what you get to work with as a professional drink-slinger. It doesn’t even have to be pure H2O, either. Flavor it up! Teas, juices, liqueurs, bitters, other frozen edible objects serving as ice. Tell us the nuances of a properly-made Il Palio. Show us why a decorative approach takes your recipe to the next level. Whatever tickles your tastebuds and refreshes you this summer.

    reef4Perfect. In this summer alone we compared all commercial ice machines in mind-numbing great detail, made crystal clear ice (using the igloo method, it works very well), made almost-instant ice balls using a Japanese mold (a great show), used long ice sticks for Collins-style drinks (very cool) and experimented with the best way to get crushed ice for summer tiki drinks. And since crushed ice is our latest experiment, that’s what we will use here.

    reef1reef2And while some tiki drink recipes specifically call for blenders (and at the restaurant we may go this way), we usually prefer to use our cheap (about $20) manual ice crusher at home. Ours does both fine (tiki) and coarse (juleps and cobblers) chop, works well enough and is easy to clean. The blade apparatus comes apart occasionally, but it is easy to reassemble and it makes for a rocking tiki drink without fussing with a blender. And you really do need crushed ice for a good tiki drink, that frosted glass (along with a good dose of rum) just seems to make everything better.

    So what drink did we make? It turns out that we have tons of mint and basil in our garden this summer and we tend to freely substitute both in many of our savory preparations, so why not try it in a tiki drink? We already know that a touch of herbal flavor can enhance tiki drinks, so we took the next step.

    reef3The Reef Pass is basically a Mai Tai variant using amaro instead of simple syrup and basil instead of mint. We went with one of our favorite amaro, Santa Maria al Monte, a bittersweet and heavily herbal amaro similar to Fernet Branca, but with less overt mint/menthol notes. We also went for two strong, funky rums (Appleton V/X and El Dorado 15) that have enough flavor to match the amaro.

    How did it turn out? Extremely well. The Reef Pass does make you think Mai Tai, as the rum, lime, orgeat and Curaçao all shine through. But the basil on the nose and the slightly bitter and herbal finish of the amaro make for a very clean refreshing sip. (Surprisingly, the lime and amaro play particularly well together and we will continue to experiment here.) If you think tiki drinks are too sweet or cloying after a few sips, the Reef Pass is a good antidote. This one we are still making and enjoying. And we are always using our perfectly crushed ice…..that frosty glass never gets old. Continue reading