News We Love: Food and Drink Edition

Top Nashville bartender Mike Wolf shares a recipe for the perfect margarita to serve at a casual get-together of old friends. Plus, chef Derek Herre of the Asheville restaurant Rhubarb has a whole new way to think about one of our favorite holiday staples

A New Cocktail Book for Gardeners—and a Margarita Recipe for Friends

Featured in Flower‘s collection of 2019 Books for Giving, Mike Wolf’s Garden to Glass: Grow Your Drinks From the Ground Up (Turner Publishing 2019) is ideal for the person who is equal parts passionate gardener and craft cocktail hobbyist. Wolf, whose tiki bar Chopper was named “Best New Bar” by Nashville Scene, teaches how to make not only cocktails but also homemade tonics, bitters, and elixirs using ingredients harvested from the garden and foraged from the wild.

Wolf’s Day-Off Rita recipe is “one for the bartenders,” and we think it’s perfect for when you’re ready for something other than traditional holiday fare—such as casual gatherings of old friends in town for the holidays.

→Try Wolf’s recipe for a Day-Off Rita

Garden to Glass by Mike Wolf
Chef Derek Herre Headshot and Sweet Potato Vines
Chef Derek Herre (right)

Foodie Trend: Sweet Potato Vines 

More than beautiful foliage to cascade over your garden pots, sweet potato vines are hot in farm-to-table dining. Chef Derek Herre talks to Flower about adding them to the fall-winter menu at Rhubarb in Asheville, North Carolina. When cooked correctly, the vines are pleasantly toothsome and just a bit sweet, he says.

→Learn how sweet potato vines landed on the menu at Rhubarb—and Herre’s secret to cooking them


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