1oz Meyers Dark Rum
¾oz Coconut Rum
1oz Tiki Thai syrup
½oz Pineapple juice
¾oz Grapefruit juice
Squeeze 1 lime wedge
Garnish with spiced sugar rim and luxcardo cherry
For the Newlyweds…
Pair the Ultimate Dining Card (Hello, date night!) with holiday decorations to help the new couple deck the halls for the first time! You can even start the tradition of giving special ornaments (we like these) and take the guesswork out of gifting in the future.
For the Hostess…You know the friend who always makes entertaining look effortless? Treat them with festive hand towels. The best part? They’ll even be able to use the Ultimate Dining Card at Pano’s Food Shop and Corner Cafe to pick up a platter of hors d’oeuvres or dessert for their next soiree.
For the New Parents…Give a much needed date night, and add an extra touch of thoughtfulness by offering to babysit. Truly the ultimate gift for new parents.
For the Chef…The only thing home chefs love more than cooking at home is being inspired by a delicious dinner out! Give them both with the Ultimate Dining Card + dish towels (we like these) + simple wooden cooking utensils. The best part? They’ll be able to use the card to pick up fresh fish & seafood at Pano’s Food Shop next time they’re in the mood to try an ambitious new recipe.
For the Wine Lover…The Ultimate Dining Card pairs well with their favorite bottle of red, and they’ll be able to use the card for any of our food & wine dinners and special wine events. Festive napkins add a holiday touch and they’ll think of you each time they use them. Cheers to the perfect gift!
For Literally Anyone…Everyone loves fine dining, and everyone can appreciate high quality peppermint tea (we like Harney & Sons) during the holiday season. Trust us, this is a universally great gift. Have your own creative way to gift the card ? Let us know by tweeting us @buckheadlife or posting on our facebook page. Have questions about the Ultimate Dining Card? Visit our FAQs page and learn more about the gif that’s great for everyone on your list. Purchase the Ultimate Dining Card
You can’t eat just one bowl.It’s the time of year when all we’re craving is a hot, flavorful bowl of soup. This recipe though, isn’t the kind of heavy, nap-inducing recipe that the winter months are known for. This Avgolemono Chicken Soup stays true to Chef Pano’s signature style of using bright, fresh ingredients to create a dish that’s both healthy and delicious. Avgolemono is the mother sauce in Greece that’s typically made by combining braising liquid from whatever you’re cooking with eggs, lemon juice, and a few other ingredients. The result is a creamy, flavorful sauce that isn’t too thick and perfectly compliments the dish you’re cooking. Check out Chef Pano’s demo from Ponce City Market’s Farmer’s Market and learn to make this delicious dish.
Chef Pano’s recipe for Avgolemono Chicken Soup
For the chicken: 1 Chicken Breast 2 Cups Milk 1 Clove Garlic 3 Sprigs Thyme Kosher Salt, to taste White Pepper, to taste For the barley: 1 tbsp. Canola oil 1 tbsp. Shallots, minced 1 cup Organic pearl barley 2 ¼ cups water 1 bayleaf Kosher Salt, to taste White Pepper, to taste For the soup: 1 quart chicken stock 7 each egg yolk 1 cup lemon juice 2 cups arugula, julienned 1 cup basil, julienned ½ cup scallions, chopped
- Cook the Chicken: Season the chicken breast with salt and pepper and place all ingredients in a pot.
- Gently bring to a simmer and cook for 10 minutes or until the chicken is done.
- Cook the Barley: Sweat shallots in canola oil for one minute then add the barley.
- Pour in the remaining ingredients, bring to a simmer, cover with a lid and cook on low for 20 minutes or until done.
- Prepare the Soup: Place stock and eggs in a pot, bring to simmer and blend with a hand blender or whisk continually.
- Season with lemon, salt and pepper and garnish with arugula, basil & scallions.
Marcell Keys talks Florida’s Most Iconic Cocktails, His Approach to Mixology, and How to Get the Bartender’s Attention Every Time.
Marcell Keys isn’t your average beverage manager. In fact, nothing about Marcell Keys’ rise to become Chops’ Beverage Manager is normal. While Marcell has been at Chops since the day it opened, he first worked as a server before being promoted to Manager, then Beverage Manager, and eventually found his passion studying wine and becoming the newest member of the Guild of Sommeliers.
Walk into Chops on any given day between the hours of 5:00 and 7:00 and you’ll find one of the busiest happy hours in town. Sure, there are $8 martinis and a tempting array of appetizers, but perhaps the real key to a buzzing bar is the creativity of the people who work behind it.
Being a bar manager isn’t just about mixing fantastic cocktails. For Chops, a restaurant concept already thriving in Atlanta, the challenge was to curate a menu that fit with Boca Raton’s culture.
“It was important to realize Boca Raton is a “martini-centric” type of city”, Marcell explains. He began to work within this idea and take a strong mixology approach to curating the menu. Chops takes advantage of the fresh fruits that are abundant in South Florida and he says it has made all the difference. Marcell’s style of mixology starts with the fresh fruit and juice and then the alcohol is added.
When asked what the “magic” behind Chops’ successful bar, Marcell explains that “Chops’ bar separates itself by bolstering an environment that is both expressively traditional and uniquely hip.”. Beyond the actual atmosphere of the restaurant, we see this on the specialty cocktail menu itself. With options like the “Perfect Negroni Martini” and the “Platinum Mule”, it’s clear that Chops favors traditional American steakhouse libations, but is determined to deliver something fresh and unique.
And the drinks you’ve sipped on at Chops? Marcell probably named them. The more outrageous the name, the better according to Marcell. “ The fun starts with the name”, Marcell says, and he’s onto something as “The Gold Digger Martini” is easily their most ordered martini.
In the case of most great bars, Chops is constantly busy. While Chops has a longstanding reputation for being a haunt for Boca’s most glamourous, Marcell points out that the long bar and lounge seating in the restaurant are 100% first-come-first-served. Macell’s tips for getting the bartender’s attention every time? “ The two best ways takes us all back to when times were much more simple. Either politely, without yelling, raise your hand (as if ready to answer a teacher’s question in class) or wait to catch the bartender’s eye and smile (as if you had a secret to tell…lean in and give your order).”