Big Jones is presently offering a selection of three historic punches concocted by Beverage Director David Devaney, with roots in the great flowing bowls of the 18th and 19th century, including a barrel-aged punch, the American Orange Punch, aged in new American Oak barrels just as it was for Andrew Jackson's inauguration. Punches are available in individual servings and are priced $8-10.

St. Charles Punch, named not for the grand streetcar- and oak-lined avenue stretching from Canal Street to the Riverbend, but for the grand hotel which once existed there. Or one of them, at least. There have been three St Charles hotel all built in the same spot in New Orleans with this punch most likely being made at the third which was built in 1896, at a time when New Orleans was sealing its reputation as America's most hospitable city. It consists of rum, brandy, curacao, bitters, and a spritz of soda, with fresh pinapple and orange to garnish.

Spread Eagle Punch appears in Jerry Thomas bar tenders-guide, 1862. The name is derived from one of two meanings of the term. Either the spread eagle that is the icon of The United States, or the term that is used to buy stocks on margin. Since Jerry Thomas was an American trader in stocks it can be assumed that he knew these meanings. It consists of rye, scotch, lemon oleo-saccharum, and is topped with a spritz of champagne and a few wild bergamot leaves.

American Orange Punch dates back to a 1858 bordeaux wine and liquor guide. Andrew Jackson, just sworn in as president, served it at a reception at the White House that was rumored to have gotten so out of control that a newspaper reported that all the men were so drunk the party had to be moved outside and that wine and ice cream could not be brought out to the ladies. It consists of brandy, curacao, orange oleo-saccharum and is topped with porter.
 

With the makings of an annual affair, Chef Jonathon Sawyer will be preparing a vegetarian Earth to Table feast this year. Featuring the bounty of The Chef’s Garden, this dinner is sure to satisfy even the most carnivorous palate.
For The Table
Greenhouse Tavern Spreads, Smears & Breads
Noodlecat Tsukimono Platter
Appetizers
Greenhouse Tavern
Lettuce Soup with Spring Herbs
Beet and Sorrel with Radishes, Almonds and Poppy
Noodlecat
Togarashi Edamame
Tomato Miso Jam Rangoons with Cream Cheese
Carte Blanche
Greenhouse Tavern
Sauteed Ramps and Fiddleheads with Garlic Shoots and Bernaise
Spring Supple Quinotta with baby Fennel, Favas, Pecorino, Peas, Poached Egg, Fresh mint and Farmer's Cheese
Ramp Gnocchi with Morels and White Asparagus
Noodlecat
Mustard Greens Salad with Thai Basil, Apple Kimchee and Ponzu
Ramp Rice Cake with Spicy Peanut and Tofu Puree
Udon with Spring Onion Confit, Fiddlehead Ferns, Vin Braised Boomers, Garlic Scapes and Miso Pistou
Desserts
Coming Soon!

$75 per person plus tax and gratuity*

Reservations are required. Please call 419.499.7500 for more information or to reserve your table!**
 

Harvesters Chefs Classic
The 16th Chefs Classic will be held June 24, 2012 at 5:30pm at The American Restaurant in Kansas City, MO. Tickets are $250 per person

Since its inception in 1997, Chefs Classic has raised more than $850,000, enabling Harvesters to provide nearly 4.25 million meals to hungry families in our region.

Chefs Classic allows some of this country’s most talented chefs to dazzle you with unexpected new flavors and ingenious ingredient combinations while you enjoy the ambiance of The American Restaurant. Coupled with the elegant wine pairings slated for each course, Chefs Classic is a true gourmand’s dream! And best of all, proceeds from the dinner benefit Harvesters. For more information on Chefs Classic, please call Megan Hunter of Harvesters at 816.929.3016

The 2012 Chefs Classic will feature these chefs:

Carl Thorne-Thomsen, Story, Kansas City

William Bradley, Addison at the Grand Del Mar, San Diego

Frank Dominguez, Farmland Foods, Kansas City

Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City

Susur Lee, Lee and Susur Catering, Toronto

Matthias Merges, Yusho, Chicago

Danica Pollard, Lidia's, Kansas City

2012 Host Chef:
• Debbie Gold, The American Restaurant, Kansas City, Mo.

May 6th at Vincent Restaurant.  Koffeeshop.  It's "Seis de Mayo" for this month's industry party.  Cheap tequila and cheap tacos.  Created for our industry campadres, but all are welcome!  10pm -2am.  1474 W. Balmoral Avenue, Chicago, IL 60640.  773-334-7168.  And remember, "what happens in the alley, stays in the alley".

Planning a Cinco de Mayo bash?!?!?! We are bringing it like Mexico brought it to the French! Chris's "Cinco de Marrow" burgers- our notorious marrow burgers but with a Mexican accent, Kalbi style short ribs marinated in Mole (pictured), Barbacoa and salsa made for us by Johnny Zaragoza (of Birriera Zaragoza), Pozole, Chorizo, and the newest Kuma's Corner collaboration sausage, "The Brujeria." And for those of you that just want a steak, we will have (a very limited amount of) 45 day dry-aged rib eyes. ¡Viva la Carne!