Booze and Beer
The B to the H has wind beneath it’s wings! Late yesterday word came that our liquor license was official. That means one thing and one thing alone. Opening day is tomorrow!
All is being delivered as you read this. Frank and FOH team are getting the beer on ice, the Death’s Door vodka is infusing, the wine is chilling in kegs.
Dave Mathiason the outstanding somm at Heidi’s has worked solidly over the last few months to create a beverage program like none other. Two whites, and two reds, though he may make one of those a rose, is the wine program. When Heidi and I went to him and said, “here is the deal, keep it very simple, and the vast majority in the keg.” He said let’s have some fun. And that he has done. While the idea may be tough for some, if they really need to look at a list with hundreds of bottles to select from, why we know just the place to send them.
Keg wines are more sustainable, as they are much more efficient. Many of the procedures making keg wine do it in a manner consistent with best ag practices. Two years ago this was not an option, and we intend to rotate through wine at a rapid pace, and change often. We will also have a selection of sparkling wines available at very affordable prices, with two by the glass.
These days it’s the norm to have a beer company cover the costs of the installation on the lines in a resto, but you are stuck with their selection. You can walk into some joints and see right away who they do business with. That wasn’t good enough for us, we need to serve the beers like everything else, the best we can find to match the food.
Meanwhile, Trish Gavin, our genius bartender (who I think you would hear a lot more about except for the fact that she is a she) at Heidi’s has been working her mighty skills making falernums and what not to create magic in a glass. Is that too cheesy to say? Probably. But it’s true.
In the kitchen Ben and team are really making a statement. Those that want big portions of cheap food are going to be very disappointed. I can read see the reviews already, “I went with my office and I just have to say, I had no leftovers! These people are out of control, and must be stopped.” But in this case we don’t have anywhere to send them. Oh well.
What can we say, we have a rebellious nature.
Birdhouse is what’s up…
Here is Ben Mauk modeling the cooks shirts-all in good fun!
I am excited to try this place out! As a neighborhood line cook that has spent the last ten years using a lot of butter to make things taste good, this is a breath of fresh air.
And, if you have wine that a cook like me can afford, so much the better.
I will be there with bells on!
Looking forward to my first visit, which shall be soon!
I’ve seen shogunmoon before; dude is ALWAYS wearing bells.
Congrats on all of this; can’t wait to try it!!
Shef- local wine? Seems to be the last frontier of the sustainable movement here- and I know a great local winery making food-friendly dry wines from U of M-developed grapes—- you are a vical leader in this, we’d love your support!!!
- Jen, Parley Lake Winery (one of the many hats I proudly wear)
*vocal
Heck yea! I have been preaching keg wine to my cohorts and I guess just about everyone. It’s actually the best way to serve and store wine. The box wine peeps are right on the money too. Only they they did’t have the balls to go for bigger(better) wines and gave themselves a poor stigmatism.
I would be interested in what the wines you are serving in the kegs. As long as they are good it works and the price is right. Paying $10 or $15 for a glass of wine out of a keg is crazy. I would be interested also in what 2 reds and 2 whites you are serving. I would assume a German Riesling and a solid Pinot Noir which should pair with a lot of the menu.
i want a t-shirt
The birdhouse website looks nice, except for the calender.
The keg wine is delicious, I have to report. I had only sampled it from bottles during the selection process. The temp control is outstanding as well.