The We in I

/in /by

I often write in the first person. I often talk in the first person. I will say something like “when I select the barrel…” or “I am proud to announce the release of ….”, but in reality it is not just me. I have a whole staff of dedicated and skilled people behind me that contribute to that barrel of whiskey. There was a time when it was just me and a copper still in a dingy warehouse on Blake street. Jessie would handle all the business end of things and I was left to focus on the whiskey. Times have changed, today Stranahan’s has 2 brewers, 4 distillers, a general manager, and a staff of tour guides and office workers that all pitch in to make this machine work. It is an amazing thing when your dream becomes a reality, and even more so when that dream grows bigger than you had ever anticipated. Today that dream spawned in a dusty one level warehouse in old downtown Denver has a life of its own that goes far beyond anything Jess or I had anticipated.

Last night I returned from Louisville Kentucky, Pete and I were out there inspecting our new whiskey stills at Vendome Copper Works. Vendome just completed 3 new custom stills for Stranahan’s. These new stills will allow us to increase our production by almost 3 fold, this is a very exciting advent in our evolution. It seems just like yesterday that Jessie and I set the first copper still in place, our plan was to make 3 barrels every 10 days. This past December Stranahan’s partnered with a larger company Proximo Spirits based out of New York city. It is their resources that have made this growth possible, and their expertise in management that will take us to the next level. As we grow the rolls of all the employees here at Stranahan’s will become more and more important. The dedication and skill of these craftsmen will be the fuel that will grow a once small dream in to an American legend. So if you ever catch me talking in the first person, correct me, and know that “I” is shorthand for “we”. There is no way I could make such a great whiskey with out the dedication and passion of an army. Heck I guess you are part of that “WE” now. After all it is you that has spread the word about our whiskey, it is you that has shared a glass with a friend to let them know how special our whiskey is. Thank you or sharing in our dream and helping Stranahan’s grow our business one friend at a time.

Cheers

Listening to: Townes Van Zandt – Heartworn Highway

inspired

/in /by

It was late night, and we both were exhausted and soaking wet. Benny motioned to me and poured another embarrassing amount of really good red wine into my pint glass. I was washing dishes and Benny was meticulously wiping down his work station. In spite of feeling beat, we were in great spirits. As we were recapping the stunning dinner we had just shared, Patrick burst loudly into the kitchen and said something in drunken French I could not understand. I was in heaven.

Benny Kaplan, Chef/Owner of Shazz and Patrick Dupays Chef/Owner of Z cuisine had somehow gotten their greedy, talented hands on a rare organic Mule Footed Pig. The Mule Footed Pig is a rare heirloom breed that has almost been squeezed out of existence by commercial farmers seeking leaner, more uniform ‘factory’ pigs. Benny and Patrick could have split this treasure up, serving this amazing meat in their respective restaurants, and in doing so they could have driven their reputations even higher, but instead they decided that they would rather celebrate this ‘score’ in style. They invited 40 of their closest friends to Shazz on a Tuesday night (Benny is always closed on Tuesday night) and they threw down– one of those ‘No-holds-barred, no-detail- spared, inspired’ kind of throw-downs. From what I can remember the menu went something like:

Menu
Pate of pork shoulder and duck liver, house made lardo, with crostini
Fresh made andoullie sausage with seared Alaskan sea scallops
Posolo
Potatoes Gratin De Cabasa
Pork Belly sliders
Standing Pork rib roast
(The standing roast changed my life)
Chocolate covered bacon rolled in candied pecans

I finished the last course standing at the hot grill with Patrick arguing about technique and discussing American BBQ, drinking wine, and eating right off the fire. I had abandoned the dinning room completely.

I don’t think we got out of there until almost 3 in the morning. Benny had let his whole staff go and we handled the clean up. All of us had to work the next day, but it was worth it. It was one of those meals you have dreams about, a forever standing bench mark in your mind of what is possible when the stars align and the magic happens. The other thing I walked out of there that night with, besides a hangover, was a promise from Benny to work with me on a whiskey dinner. Months later we talked and tossed around some ideas. We wanted to utilize all the elements of my whiskey in the cooking, not just drink the whiskey, but to eat it as well. We brainstormed and rejected the ideas too adventurous for civilians, and decided on a exciting walk through the flavors associated with the whiskey. This is what we came up with.

MENU

Duck Charcuterie
Duck Prosciutto, Duck Liver Pate, Fried Duck Heart

Goat chop
Stranahan’s barley salad, Goat cheese, Barley Vinaigrette

Stranahan’s Whiskey Barrel Smoked Rib Trio
Lamb rib, Pork Spare rib, Beef short rib, House-made Stranahan’s BBQ sauce, cole slaw
(ribs smoked with wood from Stranahan’s barrels)

Stranahan’s Whiskey tasting hosted by Head Distiller Jake Norris

Apple bread pudding
Stranahan’s toffee sauce

I can’t promise that Benny will let you wash dishes when it is over, but I can promise you that you will love every bite and leave with more friends than you came in with.

The dinner will begin at 7:00 p.m. It is four courses plus cocktails for $50 per person. Please call Shazz directly for reservations as they will not be available through Opentable

Shazz Cafe
4262 Lowell Blvd
Denver, Colorado 80211
(303) 477-1407