I have a lot of thoughts about 2018, but since this is a food blog, I’ll keep it to food related things only.
Here are my highlights:
1. Eating bugs with the Nordic Food Lab!
2. Curry biscuit sandwich. I’m still trying to figure out the right recipe for home re-creation.
3. Ok, this one isn’t food related but it was definitely a highlight – a workshop with Dr. Jacob Harden.
4. This Bon Appétit salad recipe:
5. Finally making Kenji Lopez Alt’s vegan ramen recipe.
6. Meeting Yvette Van Boven.
7. And Kakawa Chocolate House finally opened their MA location in Salem.
What were your favorite food memories of 2018?
Deacon Giles was fully operational and open on weekends to the public at the end of October, but I didn’t have a chance to visit them again until today. Everything looked great. I could not be happier for founders Ian and Jesse.
There were glasses on the table with aromatic samples of the herbs and spices that went into the gin. I’m not sure if I can remember them all, but I remember: juniper, lemon peel, orange peel, cardamom pods, angelica root, rosehips, and mace.
Above: The “Chief Alchemist” pouring tasting samples to guests.
Deacon Giles rum and gin are slowly making their way into Greater Boston. So far, they have a decent distribution around the North Shore area.
If you ever visit Salem, MA, I highly recommend visiting the distillery too!
If you head over the 75 Canal Street in Salem, Massachusetts, you’ll find a car transmission place and a day care center. Not very exciting stuff, I’ll admit. However, if you pop your head around the Gardner Street corner, you’ll find that the building also houses the upcoming Deacon Giles Distillery.
I got the opportunity to check out the distillery as construction is still being finished. Simply put, I think wonderful things are in store for its future.
One of the walls of the tasting room features an illustration from The Dream, or, The True History of Deacon Giles’ Distillery and Deacon Jones’ Brewery: Reported for the Benefit of Posterity, which is the inspiration for the distillery name.
And the tasting room is very cozy! Co-founders Ian and Jesse have worked really hard on it. It features a lot of gorgeous salvaged wood.
If you look very hard, you can see that we got to taste samples of the gin which had been made in a small tester batch. The still hasn’t made its way to Salem yet (but it’s en route!) so mass production is on hold. I don’t even drink, and I have to say that it was a pretty fantastic gin. I can also tell you that the other product is rum, and it’ll be made with molasses. 100% molasses. No cane sugar.
The distillery hopes to open in October, and I hope so too! Ian and Jesse are a couple of really nice guys with a dream and a whole lot of determination. I plan to have a follow post when everything is open to the public.