One Man’s Trash and Another Man’s Treasure: Cooking with Gin Mash

One bright brainwave, two remarkable results: Washington’s Peter Smith is making culinary use of the botanical byproduct of gin production known as ‘mash,’ and in doing so, is providing the gin industry for the first time ever with a sustainable market for its waste. He is the first chef in the country to cook with gin mash. Continue reading →

Five Mint Juleps Worth the Trip

Four places to have a mint juelp that are worth the trip. The fifth is as close as the nearest porch. Continue reading →