I love Thanksgiving so much. It gives me the opportunity to enjoy four of my favorite activities:
- Going to the grocery store.
- Making drinks.
- Having dinner with friends.
(No, really, going to the grocery store is one of my favorite things in the world.)
I first read about Wassail – the ancient wintertime blend of sherry (or ale, or wine) with eggs and fruit – many years ago and have been making an adaptation of the recipes I found every Thanksgiving ever since.
Anyway, Stephen Beaumont interviewed me for Nation’s Restaurant News magazine a few weeks ago, and this morning I was honored to see my name up there alongside such heroes of mine as Dale DeGroff, Tony Abou-Ganim and Natalie Bovis-Nelsen.
You’ll probably need to register (for free) in order to read the article, but it’s worth it as it contains some great quotes about autumn cocktails from Dale, Tony and Natalie.
5 Replies to “Check Out My Wassail Recipe in Nation’s Restaurant News”
Lovely, Jeffrey! This looks like a delicious recipe for the holidays…and I just read a good sherry article somewhere. 😉
Its an honor for me to be quoted alongisde you fine fellows.
Ok – enough butt smooches – love your recipe!
Hope all’s well, and happy holidays!
You’re welcome, Jeffrey. And thank you for the recipe.
Awww, thanks, Lance! I’m just thrilled to be mentioned in the same breath as those other guys!
Why the sudden modesty? Half the article was devoted to you. Congrats!