Author: John Reardon

Hello, my Foodie Friends! 

For many of our foodie families, school is back in session. Bake sales, carnivals, fairs, and overall appreciation time may call for us to make some of our favorite baked goods. The back-to-school season may mean a few extra hours back to yourself during the day, but little ones still get out of school pretty early, and you could find yourself racking your brain for something to keep them occupied besides digital entertainment. Cooking together is a great learning experience, plus it’s interactive and hands-on. Out of all the dishes you can cook with kids, baking something sweet has to be the most rewarding. There’s so much warm-fuzziness to be felt as you watch their eyes light up when they crack their first egg, press the mixer button, stir the batter, decorate with icing, and watch the treats rise through the oven window. They might be experiencing some of this for the first time.

How many of us have memories of baking as a child? I have to give my mother credit. Having five children running around the house and trying to get us all to join in to make an after school treat was not always a successful feat. Her methodology would include giving each of us an assigned duty with a designated spot in the kitchen. One thing to realize when baking with kids, is that it will be messy…it’s ok! My mother would take a deep breath and carry on as flour went flying or an egg hit the floor or the wall. Selecting which recipe to make included having to use some argumentation skills. What my mother did instead was to let us select two or three recipes, and then put on the calendar when we would make them. When the final product came out of the oven smelling delicious, the five of us would be so proud of what we accomplished. The best part of the experience was sharing what we made with friends in the neighborhood or bringing it to visit another family member, or even just talking about the experience at the dinner table that evening. My mother would smile, even if the experience made her crazy. 

Cook up delicious recipes with your children. Take your taste buds on an adventure. Plan a good time to bake. Anticipate a child wanting to help. Keep on hand some easy mixes or ingredients for some easily made recipes. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to help with the baking supplies you will need to have fun making your creations from baking pans, to rolling pins, measuring cups, spoons, spatulas, whisks, bowls, cookie cutters, scoops…you get the idea! Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula

Hello  my Foodie Friends! 

The summer went by so quickly. September is a beautiful month. Not only does it mark cooler days and evenings, it is also a harvest month. Seeing the ripening apples on the trees reminds me that it’s Back-to-School time. Who doesn’t like a crisp sweet apple in the Fall? So many delicious apples are grown in this region. Many of you may already know this, but the apple is New York’s state fruit. Another fun fact is; New York is the second-largest apple producing state in the United States, averaging 25 million bushels of production annually with varieties that include; McIntosh, Empire, Red Delicious, Cortland, Golden Delicious, Rome, Crispin, Gala, Fuji, and many others. 

Did you recently go apple picking and now don’t know what to do with all those apples? Sure, it is great to eat an apple as a snack on its own (or maybe dunked in salted caramel sauce), but you are probably in need of some apple recipes so they do not go to waste. I swear, apples sometimes multiply in the bags after picking them…that, or I just don’t realize how many apples I’ll truly end up with when I pick a bushel. Making desserts and dishes with apples is endless. There are so many ways to prepare apples like; apple sauce, apple butter, apple pie, poached apples, caramel apples, apple cake, apple muffins, apple cider donuts (yum), apple chutney, or even apples in a Sangria. 

When we get our bushel of apples home; well, first we eat some of them raw – delicious! Then we get creative and make lots of tasty creations with our apple picks. And of course, we use the best tools. There are cool culinary tools available to help you with your apple creations, At Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, we have apple peeling machines, apple slicers, mandoline slicers, and even cookie cutters. Cookie cutters are a fun way to dress up a dessert, or get kids involved and eating new foods. Cutting apples into stars, hearts, or even letters is tedious but a fun surprise to include in their school lunch for special occasions. A mandoline slicer lets you cut apples into different widths or with crimped edges. It’s great for making the base of an apple sandwich and can also dress up any snack plate. If you want to secure the apple, but get rid of the core, use an apple corer. This distinctive tool easily removes the core and makes disposal quick and effortless. The unique leveler splits in half for easy release after you twist or push the corer through the apple. 

Of course, who can resist a homemade apple pie? We carry beautiful pie plates and tools you need to assist with your delicious apple treats. 

So, how do you like them apples? Enjoy the harvest moon while listening to Neil Young’s “Harvest Moon” (one of our favorite songs). Remember my Foodie Friends, “Life Happens in the Kitchen” under the harvest moon.

Take Care,

 John & Paula

Hello my Foodie Friends!   

Hello my Foodie Friends! Grilling in our backyards during the month of August is among my favorite summertime pastimes. Your BBQ, grilling, and outdoor cooking missions can eventually bring you to one of life’s simple joys: meat on a stick. One tool that can help those who are firing up in the backyard is the skewer. Creating food on a stick offers the ability to be creative and to offer various food choices for your family and guests. Serving food on a stick is not only convenient, but it’s also fun! Skewers can be

made of bamboo, flexible stainless steel or stainless steel. Finding the right skewer for your grilling mission is key since skewers come in a variety of lengths and shapes, with handle embellishments and smart features. If you’re using a grill with a lid, make sure you choose a skewer length that will allow you to close the grill lid. Metal skewers now come in flat, round, spiral, or square shapes, and some also have double shafts. A square or spiral shape is especially helpful in keeping foods from sliding off the skewer or spinning around the shaft as you turn them on the grill. If you’re already working with spinning skewers (round metal or wooden), you can try using tongs to cradle the foods as you turn them and keep things grilling evenly.

Shish kabobs, usually just called kabobs, refers to meat and vegetables cut into one inch cubes and put on a skewer. “Kabobs,” translated, simply means a meat dish of Middle Eastern origins. In America, most skewered meats and vegetables have been come to be known as kabobs. Some common ingredients for a kabob is onion, bell pepper, various meats, mushrooms, and a variety of other foods. There are many specialties of various skewered meat dishes from all around the world, but in America, kabob has come to mean any of them. While kabobs are not necessarily always cooked on a grill, they usually are. This allows the meat to take on the smoky grill flavor as well as get a nice char on it. With wooden skewers, the skewer has a nice char as well. The key to grilling great kabobs is making sure they cook evenly. Make sure before you place anything on the grill, it’s at medium temperature. Then, as the kabobs cook, rotate them regularly, so they don’t burn on one side while being raw on the other.

If you’re going to make shish kebabs with both meat and veggies, you must precook the meat so that you’re just heating it. Otherwise, by the time the meat is cooked, the veggies will be charcoal. Also, make sure the foods that take longer to cook (like onions and peppers) are cut into smaller pieces than the quick-cooking foods (like pineapple and cherry tomatoes) so that nothing burns. 

Other skew suggestions: Fruit skewers. Just like above, you can put similarly sized chunks of fruit onto a skewer, chill, and serve. It’s even better if you serve a yogurt or cream cheese dip or chocolate fondue with them.

Fresh veggie skewers. Whether you cook them or not, a skewer makes veggies infinitely more appealing to children. The novelty might get veggies into little tummies where they otherwise would not go. As with the fruit, if you serve a dip with them, they might go over better. Or, forget the kids and make grilled mushrooms to add to a steak.

This summer; let the aspiring little chefs’ help create unique and memorable food on a stick. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, for an assortment of skewers to help you create your food on the stick creations. Remember my Foodie Friends, “Life Happens in the Kitchen!”

Take Care, John & Paula

Hello my Foodie Friends!   

When I was a kid, I did not like quiche. I have no idea why. Maybe the quiche I tried back then was improperly prepared or contained ingredients that I didn’t like. Whatever the reason, the word “quiche” had a negative connotation in my mind even into my adulthood. Maybe it was the saying “Real men don’t eat quiche”.  However, in my adulthood, I have learned to love quiche with buttery pastry; rich, eggy custard; gooey cheese and pretty much any meat or veggie topping under the sun. I know that I have devoured every quiche that I have or my wife has ever made. I love the versatility of the ingredients, the convenient make-ahead aspect and that it’s pretty much a one pot meal. Quiche is easy to prepare and a wonderful year-round favorite that’s just as perfect for summer brunches or dinners when only comfort food will do. With a house full of summer guests, summer breakfast quiche has become Paula’s “go to” for a delicious, quick, and sought-after meal to serve. 

An important tool to use for your quiche is a tart/quiche pan. This is a kitchen tool that makes every baked good look perfect.  The best tart/quiche pan is an important tool in the kitchen that can be used for many dishes and are brilliant for everyday sweet treats, brownies, quiches, cakes, and more. A tart pan is a round-shaped and shallow pan, most commonly used to make tarts, pies, and quiches. Most tart pans have two parts: a detachable base and ring edge. Tart pans come in a variation of sizes ranging from 4” all the way up to 12”.Pans with removable bottoms allow the baker to remove the rim before sliding the tart off the disk base and onto a serving plate. The wavy edges on a tart pan’s rim, called flutes, give the finished tart its professional, polished appearance.

Give quiche a chance. Consider a quiche creation to serve to your summer guests. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for an assortment of tart/quiche pans and other “cool” culinary tools. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

“Every gift from a friend is a wish for your happiness”

Hello  my Foodie Friends!   

This time of the year is filled with events of having family and friends visiting, or our own traveling and includes finding gifts for those who have done something special or bringing a taste of our hometown to others. Whether you’re shopping for a neighbor or a friend, or family member who has visited, a locally made gift has value beyond the price tag. Local gifts can remind the recipient of some of their favorite memories of their travels or represent the beauty or culture of their hometown. One item that is useful and beautiful to give is a hardwood cutting board.

At Compliments to the Chef, we love wood cutting boards!  Good hard woods such as oak, maple, walnut, ash, and cherry are tough cutting surfaces that have been used for centuries to cut food or butcher meat on.  Early man just cut down any old tree to butcher and cut meat on but quickly realized that soft woods got people sick.  A good cutting board properly maintained can last a life time and they are safer than plastic which if it isn’t sanitized or left wet can actually harbor bacteria.  Some of the reasons for this are:

1.Plastic is not water-absorbent, so it stays wet longer, which means longer bacterial survival.

2.Wood is water-absorbent, so it dries faster, which means shorter bacterial survival.

3.Wood contains natural antibiotic agents that retard bacterial growth.

We carry beautiful hand-crafted wood cutting boards made by Saratoga Springs Artisan Adam Cielinski. Choosing an Adam Cielinski wood cutting board can make a great “Saratoga” gift to bring to family or friends or it can be one for your own home. Bring one as a housewarming or thank you gift or choose from one that may reflect a special love or hobby of a person you are buying for. They are simply beautiful and functional.  

Adam’s boards are part of Saratoga Springs Art History. They are each different and no two are exactly the same.  We have boards shaped like horse heads, owls, guitars, violins, hearts, cats, dogs, handled serving boards, and smaller boards. He also makes large cutting blocks that are great for larger items. The good news is they are reasonably priced too. Wood cutting boards have been in my family for generations and we hand them down.  Stop in and pick up a piece of Saratoga History and have something that you can hand down in your family.  A little advice on their care:

1. Dry the board immediately after (hand) washing, and 

2. Once a month, rub the board with oil, to keep it water-repellent and warp-free. Apply a coat of warm food-safe mineral oil, let soak in, and then wipe off the excess. Scratches can be sanded out then re-oiled.

Gratitude is a thankful appreciation for what an individual receives, whether tangible or intangible. With gratitude, people acknowledge the goodness in their lives. In the process, people usually recognize that the source of that goodness lies at least partially outside themselves. As a result, gratitude also helps people connect to something larger than themselves as individuals — to other people, nature, or a higher power. Stop by Compliment’s to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Give that gift that gives the gift of happiness to someone special in your life. Remember my Foodie Friends, “Life Happens in the Kitchen”.

Take Care, John & Paula

Memories for a Lifetime

Hello  my Foodie Friends!

This week I will continue with Part III of my incredible summer adventure that I have shared for the past two weeks. Last week I left off that I had been recruited to help “crew” the sailing of a 50-foot motor yacht (named The Graduate) from West Palm Beach Florida to Narragansett Rhode Island.  During my flight down to West Palm Beach along with the rest of the “crew”, I quickly realized this might be the adventure of a lifetime.  From the moment I stepped off the plane, and we stepped onto the boat “The Graduate”, the true sailing experts (crew) treated me like they had known me forever. They started right away teaching me how to tie and untie the boat from the dock. Long sessions included hours of learning how to tie different knots, where the engine filters were on the engines and how to change them. The engine filters were being changed almost hourly in the beginning because of so much sludge in the engines from sitting and limited use for 20 years. It wasn’t much but I felt like I was helping. This was the first time I heard the phrase “Break Out Another Thousand” or BOAT. The boat truly was becoming a BOAT in that Ron was spending so much money every day to get this boat to Rhode Island. We had many breakdowns where both engines would fail, and we would be just drifting down the intercoastal. Now don’t get me wrong, drifting down the intercoastal is as close to heaven as you can get with Dolphins and Manatees swimming alongside you and the views of beautiful wildlife. Each time the engines failed, we would limp into a port for repairs. During this excursion, it was also the first time I had the fish grouper fresh out of the ocean. As we would feast on fresh seafood each evening, we all shared watching beautiful sunsets together and listening to the great stories from the retired coast guard guys. Every 100 miles or so the captain would take us out of the intercostal to test the boat in the big ocean. During one of our ventures out into the ocean, we encountered very bad weather and huge waves crashed over our decks. The boat really rocked to and fro, which shook the engines and worked up the sludge from the bottom of the tanks.  I had never encountered this and was very nervous. The captain had me stay in the engine room and continually change filters, but it was too much and again the engines failed. However, this was the Atlantic Ocean not the intercostal. I was worried, but the other crew who had been men of the coast guard, acted like they had found the fountain of youth and went into action. My bunk mate Jim started telling jokes and singing. He even started singing “the weather started getting rough and the tiny ship was tossed, if not for the courage of the fearless crew the Graduate would be lost!” We all joined in. The captain got on the radio contacting the shore to send a tugboat to bring us to safety. This was a very expensive layover for Ron. It was Memorial Day weekend and hard to find boat mechanics. Ron’s wise decision to invite three important retirees from the coast guard helped make everything happen. After our layover with boat repairs, the food and drink was had by all and Lady Luck was on our side after a three-day layover.  We now went back to the intercostal where sailing was easier. Though we had to be very careful with areas that were shallow which caused rudder and propeller damage. We got up through the Intercoastal up until Myrtle Beach because that was when my brother contacted me and reminded me that I was a member of his wedding party and had to come home immediately. I begged him to free me of my commitment but to no avail. This was my adventure of a lifetime and there was still another week or two left to the journey. With tears in my eyes, I said goodbye to the crew and Ron and boarded a bus for Connecticut.  Another long journey for another day. I know it’s selfish but 25 years later when my brother got divorced all I could think of was that boat. Well at least we had Paris, here’s looking at you Ron and Deedy.   Thank you for an adventure of a lifetime. 

This summer, create those lifelong memories. They may be filled with adventures that are unexpected. Roll with it and have fun. Adventure is more than just a journey – it’s a way of life. Whether you’re exploring new destinations, or chasing unforgettable experiences, hold close to the times you have with your family and friends. This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of “driving the boat”! Unfortunately, Ron is no longer with us to share and laugh at these stories. However, they are memories that I hold dear in my heart every day. Here’s to you Ron. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the accoutrements for summer adventure meals. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).  

Take Care, John & Paula

Hello  my Foodie Friends!   

Hello  my Foodie Friends!   

Many of us have timeless memories of our summer’s past. This week, I will begin PART 1 of one of the most memorable summers of my life and share the start of an adventure I went on in the summer of 1994. The true start of the story and adventure starts in May of 1993. I was playing on a softball team while Paula, eight months pregnant with Aubrey, and the new two-year-old Johnny cheered me on.  I played well throughout the game and was ready to run home with the winning run when I thought someone had shot me in the ankle. I went to ground in agony and felt for my Achillies tendon and realized it was missing? I had a complete rupture, and no one believed me. I could not get up and my teammates weren’t buying it. So, Paula, while holding Johnny’s hand and pregnant with Aubrey, went all superhero and helped me up on one leg. I hopped to the car with my arm around my hero and went to the hospital.  The doctor wanted me to heal naturally instead of surgery and put me in a full leg cast with my foot pointed down. I was not able to drive and had to be out of work for three months with the remainder of the healing period having physical therapy. Those of you that have had injuries that have limited your mobility know that when you must depend on others to take you here and there, it wears on everyone. I was depressed and missed my independence. The day came that the cast came off my leg and I started on my Physical Therapy. Well, guess what, the Achillies tendon broke again. This time in a different spot but the same skinny leg! I was put back in the cast for another three months. I was very discouraged, and it was hard on Paula who now had a newborn beautiful baby girl as well as a rambunctious two-year-old and his dad to take care of. We persevered and the day came that the second cast came off. This time I took Physical Therapy very slowly. It was kind of working this time, but I think Paula was still secretly dreaming of dropping me off at the local dog racing track.   

Then the call came. An opportunity of a lifetime from our dear neighbor and friend Ron (who has since passed). Ron just purchased a 50-foot motor yacht, but it was located in West Palm Beach Florida and had to be sailed back up to Narraganset Rhode Island. Ron asked me to help crew the boat with several other pals, through the intercoastal waterway on a three-week excursion. At first, I expressed to Ron that I would not be able to leave Paula with a newborn and toddler. Ron exclaimed that he had already received permission from Paula, who was more than eager to have me go!! So, I agree to begin the adventure of being part of a once-in-a-lifetime summer. Next week, I will continue the story of our excursion and share the love of the water and ocean. 

Today is Paula and my wedding anniversary (44 years). We made it through the injuries and the ups and downs of life. This year, try to create those sweet memories of summer vacations that may embark on adventures that promise simplicity and joy. Where every getaway carries a sense of unpredictability and spontaneity under the sun’s warm embrace. These lazy days, filled with laughter and exploration, create experiences not just remembered, but cherished true reflection of connectedness while enjoying incredible summer food dishes. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place this summer for the essentials you need for your summer dishes. Remember my Foodie Friends, “Life Happens in the Kitchen”. 

Take Care, John & Paula

Hello  my Foodie Friends!  

Happy 249th Birthday to the greatest country on earth. Do you remember summers as a child? I loved summer time. Probably because there was no school and summer seemed to go on forever. Before technology, my parents were challenged to find ways to keep five children active during the summer months. Often times, we would find our own ways to stay entertained. 

This is one of my favorite childhood summer stories that I often share for the Fourth of July. Growing up in the early 1960s was a special time and having two brothers meant we were always up to something in the summer. During that time, there was a rocket car called “Spirit of America” and it broke the world land speed record.  This was very exciting for the Reardon boys, inspiring us that we naturally had to break our neighborhood go-kart speed record. We had no idea how to do it, but we were not deterred by something as trivial as that.  During a Fourth of July afternoon, my brothers and I discussed how we could make this happen. Brother Dan (age 8) was our engineer, brother Billy (age 7) was the gopher and would gather the tools and materials we guessed we needed. Myself being the oldest (age 9), I was in charge. As we created a design, I knew we needed a long support beam because this go-kart had to be the biggest of all time. I asked Billy to recruit help and spread the word around the neighborhood to all the kids to help with this project. Also, we would need help to carry our support beam needed for our innovative project. It wasn’t long before the phone started ringing asking my mom what was going on?  Mom would look outside the window to see that her angelic little boys were very quiet and busy sawing and hammering away.  There was no one screaming, fighting or crying. Believing that all was well and under control, my mom invited all the other moms over for some cool cocktails to savor this unusually calm Fourth of July event. Billy went and recruited more friends, Johnny (Babs), Ricky (Smiley) and Karl (Sobie). While we accumulated our helping staff, my dad was at the hardware store picking up supplies for our new family room remodel. While looking around for items to build our kart, my brother Bill found a ten-foot-long oak beam in the back yard that we had not seen before and we thought how lucky Billy was to find it. He was the hero and he and the neighborhood boys helped us carry it, because boy was it heavy.  My brother Dan in designing our kart, decided that we would need three seats for this vehicle. The set up was that I would be in front and steer, then Dan would be next in the middle and be the brakeman. Billy would be in the rear and throw the parachute when I gave him the signal. We got the wheels from donations from other kids in the neighborhood. You see in the 1960s every little kid had a wagon and usually at least one wheel was broken leaving two or three for us to use for our cart. We needed at total of six wheels, so it worked out with everyone’s donations. We would borrow all the materials this way. We needed tools though, and there was only one Dad in the neighborhood that had every tool you can think of, and it was our Dad! One problem was that he had one big rule, John, Danny or Billy were never allowed to touch his tools. My Dad went to great lengths to make sure we didn’t take them. He would warn the three of us very often about this, but there was one family member he never made that order to, our little angelic sister Patty (age 5). Knowing this, we would send her to grab the tools. She loved being included. 

Our house was located near the end of the street at the bottom of a very steep hill. Once we completed putting the go-kart together, we named it the “Spirit of America”. We pushed the “Spirit of America” with the help of ten little kids up to the top of the hill. We made sure we positioned it on the side of the road and not in the middle. It was safety first and our moms who seemed quite giggly, were sitting in chaise lounges watching their boys make history. Billy was ready in the back with the parachute made from his pillow case. Dan was ready on the brake and I had the old bike handle bars ready to steer us to victory. Patty had a flag and called out “go!” With a big push from all the other kids who knew they would get their turns next, we were off down the hill.  The “Spirit of America” was a lot faster than we thought it would be, and we were flying. Just then the only car we saw all day was slowly driving past us. It was my dad who seemed to turn his head in slow motion with a look of disbelief as he watched his handsome little boys careening down the street riding his new family room center beam.  We saw him and I thought that we were making him proud. As we were in sight of the end, I called out to Dan to “start braking”. The moms were raising their glasses, we were heroes. Then Dan tapped me on the shoulder holding the detached brake stick in his hand and said “sorry”. I then called out to Billy to throw the parachute behind him, and he did. As the parachute bounced on the road harmlessly, we realized no one attached the chute to the cart. Our moms stood up in horror while I skillfully steered us through our front yard, through my mom’s flowers and hydrangeas, hitting my dad’s white picket fence which brought us to a halt. Glancing over at my dad, I saw his muscles were ripping through his shirt like the hulk as he raced to grab his boys. Dad asked if we were ok while I quickly responded, “we are awesome!” We were very lucky to be physically OK. For the rest of the summer, we were given very strict guidelines on what types of projects we were going to be allowed to work on. 

My mom did keep the other moms entertained with summer cocktails through the rest of the afternoon. This was a story for the neighborhood record, still being talked about today with my brothers and sister as we reminisce about summers of past. 

Summer time calls for delicious foods, amazing drinks, and wonderful company. Refreshing summer cocktails are the perfect way to stay cool. Fruit cocktails are an ideal way to enjoy a summery drink.  However, before you can entertain your guests with a refreshing pineapple margarita or a strawberry mint Moscow mule, you’ll need the right tools to make them. Be prepared this summer by checking out these must have tools to make the perfect summer cocktail.

An essential tool to use to make a Mojito is a “muddler”. The muddler is basically a stick you use to smash ingredients into a bottom of a glass.  It is used like a pestle to mash or muddle fruits, herbs, and spices. The classic muddler is a rod with a slight flare on one end and a flat surface or teeth on the other side. Both the flat surface and the teeth surface are appropriate for “muddling”.  The purpose to “muddle” is to release fresh flavors to the liquid that will enhance your drink.  Bartenders use a muddler to crush ingredients such as lemons, limes, and mint against the glass before pouring ice in. The muddler can also be used to stir a drink.

Cocktails are fun to make, especially when it comes to the SHAKE. Cocktail shakers are crucial in crafting your summer cocktails as all ingredients need to be muddled, poured and mixed with ice inside. 

Another important tool is the bar spoon. With its tall handle, a bar spoon is specifically designed to stir and mix various drinks by fitting all types of cocktail glasses. Its spiral handle works well when layering drinks and makes for a classy look.

The presentation of your drink is just as important as the quality of its flavor. Pouring your summer cocktail into a stunning glass and adding the appropriate garnishes will make for a picture-perfect cocktail you can enjoy poolside.

To make any cocktail worth the sip, you have to measure your concoction to correctly bring about the right flavors. Mixology is about precision, and you’ll want to serve your guests cocktails with the proper ratios. This is where the jigger comes in— a double-sided measuring tool that measures your favorite spirits to add to your favorite cocktails.

Whether you’re looking to make a quick cocktail for one or a big pitcher of frozen drinks to share, alcoholic and non-alcoholic drinks are a perfect addition to any lazy weekend afternoon. There are plenty of options for every taste, depending on what you’re looking for, from sweet, fruity drinks ideal for cooling off after a hot day. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for the accoutrements’ you need for entertaining and having those delicious summer cocktails! Sit back and relax with something refreshing as you entertain this summer. Make summer memories that you can share for a lifetime. Remember my Foodie Friends; “Life Happens in the Kitchen”.

Take Care, John & Paula