Earls Kitchen + Bar | Tysons Corner, VA

If you’re like me, you’ve probably never heard of Earls Kitchen + Bar, a North American “upscale casual” restaurant chain originating from Alberta, Canada. That’s not to say that they aren’t great, because they are, I’m just not well-versed in the Canadian food scene. Lucky for us, they’re slated to open a Tysons Corner location this fall, and I was thrilled to be invited to a cocktail demo lead by Cameron Bogue, the restaurant group’s Director of Beverage Operations.

I didn’t quite know what to expect. Still being relatively new to the food blogging world, we’ve only just started getting invited to preview nights like this. And up until this point, most of the restaurant stories we’ve done have been smaller restaurants or local chains.

With 64 locations in North America, Earls Kitchen + Bar is absolutely a chain. The restaurant group has over 7,000 employees and feeds approximately ten million people per year. This is a major restaurant operation here. The Tysons Corner location alone is a massive 10,000 s/f restaurant at the bottom floor of the VITA luxury apartment building near the new Silver line metro entrance.

Earls Kitchen + Bar Tysons Corner (Photo courtesy of Earls)

So, quite honestly, I was expecting a larger corporate-ish event. The kind of event where you meet so many people that you don’t actually remember anyone or have a conversation that lasts more than the time it takes to exchange titles and business cards.

I’m happy to say, though, that this event was quite the opposite. A small, intimate section of the Mandarin Oriental DC’s Empress Lounge was set aside for the demo, which was comprised of a handful of food writers as well as the management and PR team for Earls Tysons Corner.

Oh, and the star of that evening, Cameron Bogue.

My impression of Earls can be best summed up by something Bogue said at the end of the night. As he packed up his bar utensil set, he was still beaming with energy from his beverage demo. He had spent the last hour and a half showcasing three cocktails he developed for Earls (which we’ll get to in a second), a nice perk of his role as the restaurant chain’s Director of Beverage Operations. His knowledge and enthusiasm for their beverage program–his beverage program–made it clear that Bogue was fully-immersed in a job that he loved.

As Bogue finished packing up his bar tools, I made a point to stop by and mention to him that his passion is clearly evident in what he does, but he corrected me–“It’s an obsession, really.”

Cameron Bogue, Director of Beverage Operations, Earls Kitchen + Bar (Photo courtesy of Earls)

And he was right. Bogue is obsessed with all aspects of cocktails. During his demo, in addition to a brief history of the libations, Bogue showed us how to make them, and also why he chose each component for the drinks. It was a charming mixture of professorial knowledge, combined with a giddiness and excitement that can’t be faked.

Bogue takes great pride in what he does and brought with him high standards for the beverage program at Earls. Each drink has its own character–some with their own specific glass (or camping mug). Juices are always fresh squeezed and all syrups are made in-house. Small steps that make a huge difference. And Bogue’s obsession isn’t just reserved for work, as some of the other Earls managers joked about his wall of spirits he had at his home and a kitchen drawer filled with, not utensils, but bottles of bitters.

So, although you might think passion and genuine obsession would be hard to find in a restaurant group the size of Earls, it was definitely present. It even extended beyond Cameron Bogue to the whole Earls team, each happy to tell their own stories within the company and their excitement for what the brand represents.

For example, Dylan Todd, the General Manager of the Tysons Corner location, has been with Earls for almost two decades, working his way up from washing dishes when he was 15 to his current role, managing one of the restaurant group’s most anticipated locations. You don’t stay with a company that long unless you truly have a passion for what it represents.

Of course, none of that passion matters if the drinks aren’t any good. Luckily, they were good. Very good.

Allow me to introduce you to a few fine libations…

Bees Knees

Aviation Gin | Cointreau | Lemon Juice | Honey Syrup | Angostura Bitters (Photo courtesy of Earls)

This dangerously drinkable classic cocktail, Bees Knees, is the kind of drink that makes you wish for summertime and a hammock. And apparently people love to steal the honey bear glasses from Earls restaurants. No, I did not take mine with me…but I thought about it. Maybe next time…

Cabin Fever

Cabin Fever is a rustic cocktail that’s also well-balanced and, just feels plain cozy. It’s hard to not make friends over a round of these. And yes, that’s a pine cone in the mug. No, you don’t eat it, but it does help hold in the aromatics. Plus, it’s just cool. When’s the last time you had a pine cone in your drink?

Old Fashioned

Maker’s Mark | Demerera Syrup | Bittered Sling Root Beer Bitters (Photo courtesy of Earls)

Bogue’s take on this classic of all classics, the Old Fashioned. No big tricks or gimmicks here. Spirits. Sugar. Bitters. Ice. Nothing more. Don Draper would be proud.

Overall, it was a fun night of learning, laughing, good company, great conversation, and of course well-crafted cocktails. Based solely on these three drinks, I can safely say that the beverage program at Earls is an accurate and delicious reflection of Cameron Bogue’s obsession and a good omen for the food scene in Tyson’s Corner. The grand opening can’t come soon enough.

Earls Kitchen + Bar Tysons Corner
7902 Tysons One Place, Tysons Corner, VA
Online: earls.ca/locations/tysons-corner
Twitter: @EarlsTysons
Facebook: Earls Tysons Corner
Instagram: @EarlsTysons

Disclaimer: I was a guest of Earls Kitchen + Bar and was provided free samples of the three fabulous drinks mentioned above; however all opinions are my own. All photographs in this post are courtesy of Earls.

11 Questions, Beyond the Food, Travel

11 Questions with Deli Board’s Adam Mesnick

My relationship with San Francisco’s Deli Board all started with a single tweet:

@getinmymouf while you’re in SF go to @deliboard

— Clifford. (@Catalyst_Red) July 16, 2015

The tip from @Catalyst_Red would become the recommendation of all recommendations during our recent trip to San Francisco. An hour after that tweet, I was mouf-deep in one of the best sandwiches of my life, the Ramone:

Let’s get a little closer:

Meet Ramone: Romanian pastrami, turkey breast, kosher salami, provolone, cheddar, pickles, coleslaw, board sauce, brown mustard, and a fresh baked French roll.

Did it taste as good as it looks? Yes. Better, even. It was warm. It was satisfying. It was sure to appear in my dreams one night–every night. It’s construction felt like the design of a true sandwich engineer; each component working with the others, moist meat, the varying textures, house-made pickles, the bread–oh, the bread.

Before this gets too foodpornigraphic, let’s jump to the man behind Deli Board–The Chairman of the [Deli] Board–Adam Mesnick. A Cleveland native and former mortgage banker, Adam has turned his love of sandwiches into a carefully crafted deli destination in San Francisco’s SoMa neighborhood. Although he is perpetually busy running Deli Board and the recently opened “newish delicatessen,” Rye Project, Adam was kind enough to take some time to answer these 11 questions:

1. What is your fondest memory of food and why?

For me, food evokes so many memories. I have too many amazing food memories to count–I have been eating food for 41 years. My memories of food are similar to many people’s feelings about music or a certain song, it takes me back to a certain place, a setting, it helps preserve great memories for me. Sometimes just cooking certain things, like matzo ball soup. I have so many memories, it really just depends on the day, and which woman in my family was yelling about too much salt in my broth.

2. Do you have any specific morning routines or rituals that you do every day to prepare yourself for being the Chairman of the Board?

I am an early riser as we mainly focus on lunch, so I usually take my pooch for a quick stroll, grab coffees for my crew and head in to get the day prepped and ready. I live a block from both stores, so I am always close.

3. Do you listen to music in the kitchen? If so, what artists are on the regular rotation?

I am mainly an old dead head, my crew not so much. They listen to all sorts of shit I don’t know the names of. But I do like that Usher song, “I Don’t Mind,” and they have really been into N.W.A. recently–I know all the lyrics from when I was a kid.

4. You have a pretty solid team at Deli Board, what attributes do you look for in your employees?

I am always looking for driven individuals that are service-oriented and have a positive attitude. Service and attitude are everything to me. Also, I am not afraid to spend the time training someone who is inexperienced; sometimes I actually prefer it.

5. When you’re not working in your restaurants, what do you do to relax and unwind?

Mainly eating out, I do yoga as much as seven days a week, hang out with friends and my pooch, and work. I am always working on something or thinking about food. I am sort of obsessed with food and those closest to me would tell you I never stop.

6. Aside from yourself, is there one person (or people) who has been vital to the Deli Board’s success?

There have been so many great additives along the way. It would not even be close to possible without great individuals working their tails off.

7. Outside of sandwiches, is there another food item or genre that you’d like to master next?

We are always looking to learn more about sandwiches, salads, salad dressings, soups, and sauces. We make everything in-house and they continue to evolve. We currently sell hot sauce at the stores and people dig it…I dig it. I am a pepperhead and love hot sauce, so packaging and the outsourcing of bottling is on the horizon. Way back in the day, when Deli Board started in 2009, we were a soup wholesaler and caterer. We now only cater, but we are working on a soup revamp as well right now, but for Deli Board and Rye Project, not wholesale.

8. In an interview with SFGate, it was mentioned that the catalyst that eventually led you to Deli Board was losing your job in the mortgage banking business. If you hadn’t lost your job, do you think you would still be working in banking industry today?

I stuck around mortgage until 2009–it was the catalyst for sure. It was my best job in the mortgage industry, and things went south from there. I sold my home short, and have built Deli Board from the ground up. There have been some angels along the way, but it was all loans and most are complete, or close to it. I needed to do food.

9. If you could travel back in time to when you started Deli Board and give yourself one piece of advice, what would it be?

The fact is, it’s food and my dream come true, but it is a business and needs to be sustainable.

10. What’s the first thing you eat or first restaurant you visit when you go back to Cleveland?

I love Tommy’s Restaurant in Coventry; I eat a falafel. I also am a huge fan of pepperoni bread, so I run to the West Side Market.

11. Has Lebron James ever eaten at Deli Board? If so, what’d he eat? If not, what sandwich would you recommend for him?

Lebron has only eaten at Deli Board in my dreams. He strikes me as a simple eater–he grew up in Akron. He would probably want corned beef or roast beef and cheese, bread, simple…maybe a little sauce.

A HUGE thanks to Adam for taking time out of his busy schedule to answer these questions. And for everyone else out there, I hope your next task of the day is to book a ticket to San Francisco (especially you, Lebron).

Recipes

Nectarine Drop Biscuits with Spiced Honey Butter

Biscuits? Good. Peaches? Good. Peach biscuits? Easier said than done.

The facts are these:

1. Making flaky scratch-made biscuits requires a grandmotherly touch and often results in a kitchen mess comparable to a hurriquakephoon (the rare and deadly combination of a hurricane during an earthquake, followed by a typhoon).

2. Locating perfectly fresh peaches is as difficult as it is to find Waldo at a red and white striped sweater convention. Yeah, I’ve tried.

Want an easier solution to your stone fruit biscuit craving? Call in some replacements. Drop biscuits and nectarines, you’re up!

Drop biscuits are as easy to make as pancakes, can be done in only one bowl, require no rolling or folding, and they still give you everything you love about homemade biscuits. Warm, fluffy interior. Slightly crunchy, GBD exterior.

And the nectarine is like the more consistent sister of the peach. Sure, it’s tough to beat a perfect peach–so sweet, so juicy–but they’re so delicate and high-maintenance that a good peach can turn into a handful of mush by the time you get home.

These nectarine drop biscuits are good. So good that they don’t even need any accoutrements. However, sometimes good isn’t enough. Sometimes you want great. Enter, spiced honey butter.

There’s no question that butter is the root of all culinary greatness. Adding honey, cardamom, and cinnamon is simply a bonus. A delicious, yet simple bonus.

The combination of the spiced butter with the delicate biscuits is so great that you could literally be in the middle of a hurriquakephoon and not even notice. But, if you are asked to evacuate, you probably should…just make sure you bring these biscuits with you.

Nectarine Drop Biscuits

Makes about 14 biscuits

2 Large Nectarines, peeled and diced
2 Cups Flour
1 Tablespoon Baking Powder
2 1/2 Tablespoons White Sugar
1/4 teaspoon Kosher Salt
1/4 teaspoon Cinnamon
1/2 Cup Salted Butter, melted (1 stick)
1 Cup Milk

1. Preheat an oven to 450° and line a baking sheet with parchment paper.

2. Mix the dry ingredients is a large mixing bowl, then add the melted butter and milk. Mix until just combined; try not to over mix.

3. Gently mix in the diced nectarines.

4. Use a standard-size ice cream scoop to drop the dough onto the parchment lined baking sheet. Bake for 12 – 14 minutes (until the biscuits are golden brown).

5. Remove from the baking sheet and let them sit on a cooling rack for approximately 15 minutes. You can eat them immediately while they’re hot; however, given the moisture from the nectarines, they’ll seem a little underdone.

Spiced Honey Butter

1 Stick of Salted Butter, softened
2 Tablespoons Honey
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cardamom
Pinch of Kosher Salt

1. Mix all ingredients together until well-blended.

2. Form the butter into a log and roll up into parchment paper or plastic wrap (like a butter-sausage). Freeze for about 10 minutes to set, then store in the refrigerator.

Mouf Links, Travel

Mouf Links: Pocono Mountains Edition

Okay, first purge your mind of what you think the “Poconos” is all about, because you’re wrong. The era of champagne glass-shaped hot tubs is over, ’cause we’re talking bout the Pocono Mountains here. The real attraction of this destination can be found outside of a hotel room, with enough outdoor activities to satisfy even the bravest Bear Grylls wannabes. Not to mention the fact that the area is quickly becoming a mecca for water parks. Oh, and you want good food? Yeah, they got that, too.

Although we were unable to attend a recent #DCTravelBloggers trip to the Pocono Mountains, below you can find links recapping the experiences of some of our local blogger friends who ventured up to Pennsylvania for a long weekend. If you’re considering a vacation in the Pocono Mountains, we highly recommend perusing their experiences. They’ll tell you what to pack, where to stay, what activities to do, and especially what you should EAT.

1. 48 Hours in the Pocono Mountains | Will Drink For Travel

2. Farm to Table at Shawnee Inn | The Dining Traveler

3. Weekend Trip to the Pocono Mountains | Travelaine

4. Escape to the Pocono Mountains | The Together Traveler

5. 8 Great Poconos Summer Activities | McCool Travel

6. Kalahari Resort, Pocono Mountains | McCool Travel

7. SCDC Travels: The Poconos | Spicy Candy DC

8. Pocono Mountains (Summer) | A Lacey Perspective

9. Experience the best of the Pocono Mountains | The Hungry Travelist

10. Whitewater rafting in the Poconos | The Hungry Travelist

11. Dinner at the Shawnee Craft Brewery – “Beer from here; Food from near” | The Hungry Travelist

12. Recap: Shawnee Island Camping Experience in the Pocono Mountains | Will Drink For Travel