The following post appears at NfocusMagazine.com and we include it here for our rbandmindy.com readers.
The “cocktails come first” philosophy launched in Nashville by The Patterson House shows no sign of waning. You’ll find our newest mixology haven, Old Glory, in Edgehill Village tucked behind Tacos Mamacitas. The dramatic brick walled multi-leveled space in the old White Way cleaners’ boiler room is worth a visit for it’s cavernous yet cozy atmosphere, attentive bar and inventive menu.
While there be sure to say hello to mixologist Jonathan Howard who last month was crowned 2016 master of the Woodford Reserve Manhattan Experience competition, beating out more than 600 professionals from across the country and culminating in a final round among the six regional winners in New York City. Ask him to make you his “Gentleman’s Carry-On” or his take on the classic Manhattan.
With the focus clearly on cocktails, Old Glory doesn’t even have a kitchen, just a nook with running water and a hot plate. No matter, as Chef Rachael Tumerman has curated an impressive little menu of house cured, smoked and pickled plates to snack on as you anxiously wait and observe the cocktail performance art.
Her smoked fingerling potatoes got us thinking about a handy picnic version of the popular Spanish tapas patatas bravas, ideal for your Steeplechase menu this weekend. And you only need a microwave and a hot plate to make them.
How about a healthy Spanish gazpacho to go with these!
24 ounces assorted fingerling potatoes
¼ cup olive oil
1 clove garlic, peeled and crushed
2 teaspoons smoked paprika
2 tablespoons tomato puree
2 tablespoons wine or sherry vinegar
Dash cayenne pepper
Salt and pepper, to taste
Fresh chives, snipped for garnish, optional
Cut the potatoes into bite-size pieces and place in a microwave-safe dish with a lid. Sprinkle with salt. Cover and microwave about 8 minutes until tender. Cool and dry potatoes on a baking sheet covered with paper towels. Heat the oil in a small skillet over medium-low heat. Add the garlic clove and cook until softened, but not browned, about 2 minutes. Remove the garlic, mince and set aside. Add the paprika, tomato, vinegar, cayenne and salt and pepper to the oil. Cook and stir about 1 minute. Remove from the heat. Add the minced garlic. Place the potatoes in a bowl and toss with the sauce. Garnish with chives as desired.