Newport

Newcomers enliven tradition-bound world of Bourbon

Newcomers enliven tradition-bound world of Bourbon

Posted on by Pat
Kentucky is more than prepared to meet the growing demand for its signature spirit. According to the Kentucky Distillers' Association, production has risen 250 percent since 1999. And it hasn't yet hit a plateau. The state's legacy distillers are certainly doing their share. But as Patti and I were to discover on our tour through northern Kentucky, there's plenty of room for newcomers. NEW RIFF PICKS UP THE BEAT New Riff (859-261-7433; newriffdistilling.com), a family-owned small distillery, was established in 2014 with a plan to follow time-honored practices to maximize flavor. For example, the distillery brews by adding sour mash to the grain bill. It also eschews cold filtration to preserve volatile flavors from the yeast. The operation has two facilities in Newport, just across...Read More

Buried in tomatoes? It’s time for tomato jam on burgers

Posted on by Pat and David
When we were working earlier this summer on a New England burger roundup for the Boston Globe (see Sample articles), we had no idea that we would discover a partial solution to the late-August glut of tomatoes. When we dug into the basic hamburger served at Christie's in Newport--the casual restaurant of the luxurious Hotel and Marina Forty 1º North--we just knew that chef Kim Lambrechts' tomato jam was the perfect complement to the rich beef burger. With a little cajoling, we found out how it's made. TOMATO JAM Chef Kim Lambrechts is the director of all food and beverage operations at Hotel and Marina Forty 1º North in Newport--including the casual restaurant, Christie's. He serves this brilliant ketchup substitute on beef burgers. We find...Read More