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Warm up with the magic of the North. Craft cocktails, Scandinavian-inspired food, and everything good about colder climates: In Portland, Maine, Andrew and Briana Volk welcome guests into their restaurant like it’s an extension of their home. It's here, in the James Beard-nominated Portland Hunt + Alpine Club, that they create innovative cocktails like Lunar Phases (an award-winning riff on the gin and tonic) and the Norseman (a Scandinavian old-fashioned of sorts, with aquavit). They've also perfected the classics behind the bar, from the Pimm’s Cup to hot buttered rum. After the drinks, Northern Hospitality moves on to food inspired by both Portland and Scandinavia. The bar snacks are addictive—green chile popcorn and smoked trout deviled eggs are just the beginning. Smorgasbords feature gravlax, homemade pretzels, and fresh cider pickles. On a cold northern day, Swedish meatballs with spaetzle and nutmeg cream are sure to warm you up. Or go further from the known and try the clams with absinthe and bottarga. Features on ice fishing, shucking oysters, how to build a bonfire, and après-ski provide a sense of place and an experience as unique as the club itself. With Northern Hospitality,celebrate the seasons the way those in the north do: with the warmth, fun, and a sense of wonder.
|Product dimensions:||8.40(w) x 9.70(h) x 0.90(d)|
About the Author
Andrew Volk has been bartending for more than fifteen years, working at some of the country’s best bars. In 2013, Andrew and his wife Briana opened the Portland Hunt + Alpine Club, a cocktail bar with exceptional drinks and Scandinavian-inspired food. Since opening, the bar has twice been a James Beard Foundation semi-finalist for “Outstanding Bar Program” and was named by Bon Appétit as one of the “5 Best New Cocktail Bars in America.” Andrew was named by Food & Wine as one of its 2016 “Best New Mixologists.” His recipes have appeared in publications like Bon Appétit, Food & Wine, Maxim, Imbibe, Elle Décor, Washington Post, NPR, and more.Briana Volk worked as a creative director in advertising, TV, and film before opening Hunt + Alpine with Andrew. She was the founding vice president of the Maine chapter of the United States Bartenders’ Guild and founder of the New England Cocktail Conference. Since opening Hunt + Alpine, Briana has travelled the country speaking at conferences on bar and restaurant branding and design. As the creative director of both Hunt + Alpine and their second restaurant, Little Giant, Briana oversees the restaurants’ look and feel, as well as their overall interiors. Her Finnish heritage influenced the menu at Hunt + Alpine, pulling from recipes and stories passed down through her family.