— From the pages of FLL#37 • Photos by Will Marks
Classically trained and creative chefs alike use a variety of bourbons, ports, brews, and other liquors to flavor their dishes. Both sweet and savory plates can be dressed up with a little sass when spiking with spirits in the process. Scroll on down to see what our favorite restaurants have created with FLL issue 37’s secret ingredient: Alcohol/Spirits.
Chef Mike Casey dishes up a Korean Barbecue Braised Pork Belly. The house cured and smoked pork belly sits on top of a saké and lime dressed cabbage nest. The slaw is made of finely sliced red and nappa cabbages, scallions, and carrots, and is tossed in a vinaigrette made of saké, rice wine vinegar, sherry vinegar, and lime juice. The salty pork belly is seared and crisped to perfection, and is doused in the rich homemade Korean barbecue sauce. The entire dish is surrounded by a drizzle of hot pepper and garlic puree, and topped off with sesame seeds and fresh cilantro.
201 North Queen Street • Lancaster, PA 17603
(717) 490-6932 • www.federaltaphouselanc.com
Chef Matthew Russell presents to us his Hanger Steak with Au Poivre. Also known as a butcher steak, the hanger steak was once the tender cut of meat the butcher would bring home to his family. The flavorful steak is marinated in herbs and seared off in a hot skillet. The sear drippings are used to make a pan sauce and are combined with shallots, garlic, cognac, cream, butter, and black pepper. Aside from the cognac in the au poivre, Chef Matt includes a little sneak of alcohol using Banyuls wine vinegar, which is made from sweet wine in oak barrels.
540 East Fulton Street • Lancaster, PA 17602
(717) 392-55285 • www.horseinnlancaster.com
Chef Bob Sidleck prepares a Center Cut Aged Filet drizzled with a burgundy colored port wine demi-glace. Surrounding the beautifully prepared filet are crispy fried eggrolls filled with maitaki mushrooms, spinach, local bacon, and Danish blue cheese. An earthy celery root puree sits beneath the filet and eggrolls. The entree is finished off with a garnish of fresh Bucks County microgreens.
3680 Millcross Road • Lancaster, PA 17601
(717) 390-8777 • www.thewaterfrontlancaster.com
Chef Matt LaSala serves up a rustic Pan Seared Tenderloin. The delicious, tender meat has been deglazed with a coffee porter, and coated in a crispy salt rub. Served alongside is a butternut squash puree, sweetened with maple syrup and vanilla, and mixed with a blend of secret spices and butter. The dish is finished with a bourbon, berry, and pomegranate reduction sauce and dotted with grilled thyme which is reminiscent of licorice flavor. Earthy goodness at its best.
MCCLEARY’S PUBLIC HOUSE
130 West Front Street • Marietta, PA 17547
(717) 426-2225 • www.mcclearyspub.com
Chef Timothy Miller impresses us with a gorgeous Osso Bucco dish. Firepit’s osso bucco is brined for two days and then braised for four hours, leaving it flavorful, fork tender, and juicy. Served with the delicious pork shank is a local white sweet potato puree and sautéed asparagus. A Yard’s Love Stout and dried cherry jous is drizzled over the plate. The dried cherries become plump and tart as they are rehydrated in the jous.
FIREPIT KITCHEN + BAR
605 Richmond Drive #109 • Lancaster, PA 17601
(717) 208-3668 • www.facebook.com/firepitpa
Opa! Chef George Katsaros prepares a flaming cheese dish known as Saganaki. The Greek cheese, called kefalograviera, is a hard sheep’s milk cheese which is melted on a metal plate until it bubbles around the edges. Traditionally, when the dish is brought out to the table, the chef lights the cheese plate on fire with high proof liquor, exclaiming “Opa!” A little drizzle of acidic lemon juice balances out the saltiness of the gooey, rich cheese, which is then served on wedges of pita bread.
YORGOS RESTAURANT & LOUNGE
66 North Queen Street • Lancaster, PA 17602
(717) 394-6977 • www.yorgoslancaster.com