Alden and Harlow, in pictures

Last week was the first time I dined at Alden and Harlow in Harvard Square, Cambridge, MA.  In sum, it was amazing.  The only thing not pictured that we ate was a plate of root beer glazed ribs (it was a special).  And it was the only plate that we felt did not live up to the deliciousness of all the other plates.  I’m not saying it was bad.  It just wasn’t stellar.  Everything in the following pictures though?  I WANT TO EAT IT ALL AGAIN AND AGAIN.

Alden & Harlow sign

Alden & Harlow sign

waiting for friends

waiting for friends

The turncoat cocktail and pickled green beans to nosh on

The turncoat cocktail and pickled green beans to nosh on

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Shout out to Booze Époque!

So, the story starts like this:  I had an idea for a friend’s bachelorette party in which we have a cocktail making class.

Originally, we thought we could hire a bartender we already knew but that never got off the ground.  Then I thought that maybe I could do a private event through a cocktail making school.  I could only find two in the area, but one was difficult to plan with, and the other lacked any customer response.

So, then I reached out to Boston Shaker.  Boston Shaker is a cocktail provisions store in Davis Square, Somerville that has received fairly glowing reviews ever since they opened.  Alas, the store did not do any private events… however, they did have a recommendation

And that’s when Booze Époque came in.

Over a month’s worth of emails, Meaghan and Harmony of Booze Époque, were wonderful and easy to deal with.  They offer cocktail catering and cocktail classes in the area.  For classes, you can go to their work space in Union Square, Somerville or they can also come out to your location if you have the space.

For the bachlorette, Meaghan and Harmony came out to our chosen location in Boston.  And they were armed with more than we were imagining.

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They even provided some awesome eggplant spread, bread, and goat cheese that they picked up from a local shop.

If there are ingredients in particular that you want to work with, or have an end goal drink in mind, Booze Époque try their best to accommodate.  For example, one friend wanted to experiment with a boozy version of a mango lassi, while another friend want to try to re-create a ginger fig martini she had once.

The ladies of Booze Époque are very chill, friendly, and awesome in person.  The class deviated a bit halfway through, but Booze Époque were ok with it and had no problems shifting their presentations.

If I ever get a chance to coordinate an event with a liquor budget again, I’m contacting Booze Époque.  There’s no question about that.

 

Reference link:

http://www.boozeepoque.com/
(Their blog has some recipes, so I recommend taking a look!)

Things to ponder

:: I saw this on the Bon Appetit site: a cocktail infused with smoky flavor by soaking natural hardwood lump charcoal in the booze over several days.
http://www.bonappetit.com/recipes/2012/09/lincoln-county
I wonder if  smoky bourbon would work as a substitute for liquid smoke.

:: The SEAS Science and Cooking lecture schedule has been released for Fall 2012!
http://www.seas.harvard.edu/cooking
This year Joanne Chang of Flour and Jack Bishop of America’s Test Kitchen have been added to the calendar. I won’t lie though – I think it’s Dave Arnold I want to see most. I hope they do a cocktail lecture again. I missed last year’s.