Rye Whiskey Pork Loin with Apples

Rye Whiskey Pork Tenderloin with Apples

Many years ago when I was in New York, I decided that I needed to learn how to drink bourbon. I don’t recall whether this was because I thought drinking straight bourbon would make me more manly, and therefore, more attractive to women, or whether I was trying to drink less beer, or whether I was just trying to expand my horizons. Whatever the reason, I started in on brown liquor and now it is practically all I drink (in one form or another). I remember first becoming aware of rye whiskey around the same time, but back then it was something only the hipsters were slugging down as part of a “shot and a beer” PBR special. To this day I still equate Old Overholt to Brooklyn dive bars with clever names. And I’ll bet that there are any number of bars out there where you can still get an Old Glory special for five bucks.

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Comfort Food at Dressel’s Public House

Even though it hasn’t been super cold in St. Louis so far this winter, there have been a few chilly days. If you’re looking for some comfort food, take a trip to the Central West End to Dressel’s Public House. It’s a cozy pub (with a fireplace) that has some delicious cold weather food. In the evening, check out the second floor bar which is our favorite place to hang out.

Below are some outtakes from an assignment I photographed at Dressel’s for Sauce magazine last month. They have this amazing deconstructed Shephard’s Pie that is served in a skillet which you’ve got to try. Delicious and beautiful.

For more on Dressel’s Public House, check out the review from Sauce Magazine.

Home Wine Kitchen

Last month I photographed Home Wine Kitchen in Maplewood for Sauce Magazine. Nestled in a strip of retail stores and restaurants Home Wine Kitchen has a rustic design (with some beautiful photography on the walls) and some amazing food. Chef Cassandra Vires (who was super cool to work with) changes her menu frequently with a focus on local and seasonal ingredients.

Home Wine Kitchen’s dishes feature new takes on old classics, like chicken and waffles and a very interesting Eggs Benedict. The space is small and homey, and reservations are suggested. Despite my dislike of getting up early for brunch, I’m going to have to take Dr. Fiance for at some point.