Saturday, November 3, 2012

Dining with Doug and Karen


A few months back, my Table Set co-host Andy Windak was invited to join TJ Miller as guest chef on the Nerdist podcast Dining with Doug and Karen. They were so impressed with Andy's whimsical and heartfelt spread that they invited him back for another round. And this time, Andy asked me to join him and create a beverage program to be paired with his Breakfast for Dinner menu.


The guest co-host on our episode was Tim Heidecker of Tim & Eric fame and most recently his film The Comedy, making the total three wisecracking comedy folk to please.
No pressure.


We were given Meltdown Comics' green room to stage, where I set up a makeshift bar (which seemed to elicit excitement from the podcast's cocktail-loving producer).


I was most excited to serve the first drink, a shot to be served alongside Andy's amuse bouche. It was the first idea I experimented with once I knew the theme was breakfast, elevated: A Bloodless Mary. The concept is pretty simple, really: Infuse the spirit with tomato rather than clog the glass with thick juice. I picked cherry tomatoes from my garden and steeped them in gin for a week. The resulting liquor was golden and heady with a sun-kissed tomato cologne, bright and familiar on the palate with a lasting umami quality. I mixed the gin with lemon juice, bacon bitters, a dash of Crystal hot sauce, black pepper and celery salt, then served in frosty lemon-pepper ice shot glasses. Instant breakfast party!


Andy's amuse was a delicious Benedict Bite of homemade English muffin, fried speck, poached quail egg, and scratch hollandaise.


For round two I knew Andy was injecting some Latin love, so I mixed up a Dirty Horchata cocktail. Here I infused smoky Mezcal with Stumptown Guatemalan coffee beans, shaken with horchata and cocoa mole bitters until frothy, garnished with freshly shaved cinnamon.


The horchata was served alongside Andy's Chicken & "Waffles" -or- Coq Au Vin Chilaquiles, a composition of duck-fat-fried corn chips, braised chicken, salsa, queso fresco, cilantro, and a waffle fried egg.


What breakfast menu would be complete without the iconic Mimosa? For a seasonal twist I used dry French brut hard sparkling apple cider in place of bubbly. For the juice element I froze popsicles of fresh orange and brown sugar with a rosemary sprig "stick." The brut cider nibbled away at the ice pops slowly releasing and blending the flavors.


The corresponding course was Andy's fish course. He served Shrimp and Grits Poutine - Fish fumet gravy, butter-poached shrimp, grits "waffle fries," and bacon fat rouille.


For dessert I went with a coffee-replacing Breakfast Beer. Mikkeller Beer Geek Breakfast (oatmeal stout brewed with coffee) enhanced lightly with Amontillado and Pedro Jiminez Sherry, garnished with a Stumptown coffee bean and freshly grated nutmeg.
Andy matched the robustness with his Hallowaffle - A pumpkin waffle, Count Chocula ice cream, maple bourbon syrup, chocolate whipped cream, and maple bacon crumble. As a bonus round he also brought out Booberry and Frankenberry ice creams. Nuts!

Overall I think our creativity was appreciated, though pushing the envelope always results in a few confounding reactions. Listen for yourself and imagine what it all must taste like while listening to other people sip, chew and slurp. (*wink*)

Listen to our episode of Dining with Doug and Karen


Photos by Ted Houser

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