Inside the Kitchen Door

Inside the Kitchen Door

In the third part of Geoduck and Gin, Chef Andrew Lanier demonstrates how to prepare the geoduck and plates the final dish along side the Counter Balance Cocktail.

The cocktail that Chef Andrew Lanier creates to accompany the geoduck dish is called the Counterbalance. Made with Hendrick's Gin, fresh lemon, lime and cucumber juices, agave nectar and Cucumber DRY Soda it is the ultimate refresher and beautifully compliments the earthy notes throughout the main dish. Episode Three, Episode One

With such a strange name, geoduck is often maligned and misunderstood. In reality, a geoduck is simply a large clam that produces a hefty amount of delicious meat. Geoduck is also simple to prepare if you follow a few easy steps. In this three segment series, Chef Andrew Lanier demonstrates a wonderful preparation of geoduck ceviche and crudo paired with the refreshing Counterbalance Cocktail made with Hendrick's Gin. Episode Two, Episode Three

In this episode, Chef Andrew Lanier creates a simple fennel blossom liqueur. Wonderfully aromatic, homemade fennel liqueur is easy to make and a less complex substitute for absinthe. A squeeze from a fat lemon garnish adds a bit of complexity and balance to a refreshing libation.

Cocktails and their myriad incarnations lend themselves very well to food pairing. In this inaugural episode of Inside the Kitchen Door, Chef and Host Andrew Lanier discusses the art of pairing food and cocktails. This often over looked realm of cuisine, most often left to wine, is an absolute necessity when preparing any restaurant or dinner party menu. In particular, Chef Lanier looks at Maker's Mark Bourbon and draws on its flavor profile when creating a savory dish.

Of course, the second half of any cocktail pairing is the all important cocktail. After beginning the dish, Chef Andrew Lanier sets about concocting a tasty libation to compliment the food before plating the final dish.