Gardening/Garnishing – Steven Paul Cote

Gardening/Garnishing.

Version 7.0
Saturday, July 22nd
9 pm

#stevenpaulcote #elonmusk

Information supporting indoor and outdoor gardening. Garnishing are related to gardening, including fresh grown herbs: mint, rosemary, thyme, lavender and others. Related to food and drinks served.

Participants, benefit with healthy food and more grown with traceability, and no toxicity.

Philanthropist wanted immediately to support gardening program and project to help make a better world.

Enhanced drinks, adding fresh ingredients to drinks (bottled individual portions ready-to- drink products from others) is planned.

Gardening Garnishing to enhance drinks is a important priority. Aiming for 20% pour cost and 80% margin on liquor sales. That means the average drink prices expected between $5 and $15. Price, is not the priority, high-quality is the priority.

Un-garnished drinks, optimized with purified ice ball. Planning to make ice-balls to fit glass selection, or plastic depending on the venue requirements. Purchased purified glacier water is planned with ice-molds, freezing (about 4 hours) Large (2.5 Inch) Ice Balls planned for Bourbon and other normally non-iced drinks. At the preference of Participants and guests.

Garnishing, planning growing consumables. Microgreens, and many other products for meals. Niche, priority focus on fresh Garnishments for drinks.

Branded commercially available (Tropicana, Starbucks & others) bottled beverages are planned, self-service pouring and harvesting or pre-cut upon request by Participants is planned.

The Chef’s Garden provides nutritious, regeneratively grown vegetables to home cooks nationwide. Planning on sourcing and augmenting fresh grown products from the Chef’s Garden. Potential for preferred provider for fresh vegetables and herbs for Participants.

Eight (8) categories potentially more, with sub-list garnishing are planned, the garnishing directly related to bottled drinks and food offered/available. Garnishing planned to useful for platters and plated foods.

List of Garnishments, with ingredients:

Dehydrated fruits — lemons, oranges, pineapples, limes, mangoes, & berries
Edible flowers — lavender, violas, roses, nasturtiums & orchids
Cocktail onions — small pearl onions
Orange peel
Citrus twist — orange twist, lemon twist
Cocktail cherries — Luxardo, maraschino
Olives
Fresh herbs: mint, rosemary, thyme or lavender

Ice-balls planned for Bourbon drinks and other non-iced drinks (ice-cubed)

Ready-to-Drink (RTD) and Ready-to-Serve (RTS) beverages at optimal temperature, can be enhanced with fresh garnish.

Rack system on wheels with LED lights and fans, growing flats arf planned. Harvesting, on-location is planned for peak freshness, nutrition and aroma.

Video drink: selection, pouring and garnishing is planned. No bartenders or mixologist on- locations are planned.

Like a community garden. Participants share freshly grown products.

Cooks make value-added consumables. Decorations grown: plants and flowers for interior and exterior.

Environmental benefits plan including for b desert techniques enhanced that making more sustainable environment.

Online Farmers-Market private for participants. Items can be reserved for pickup or delivery including individually portion precooked or cooked.

Augmentation planning to work with farmers fishing people and others for collection of fresh produce and more.

evStation’s for charging electric vehicles to also include dinning with special farmer’s market.

Restauranteurs inspired gardens planned, flowing planting types of plants and exchanging products.

Electric grilling (Pellet biofuel) planned in outdoor kitchens is planned.

Electric vehicle transportation, although in the past preference for buying local to reduce emissions especially from trucks for long transportation. Utilizing electric vehicle Fleet with your emissions his plan widening sourcing of products and helping individuals and small businesses naturally and globally.

Specialty items like Truffles fresh on the ground and growing Truffles is planned for Participants.

Microgreens, many different varieties are planned to be grown and available to participants.

Solution to growing: vegetables, herbs and flowers. A vision/dream into an inviting growing space that will thrive.

Advanced technologies, planned for agriculture. Culinary, garden focused. Greenhouses and in-ground planting

Domes, energy storage advanced communication space satellite system, artificial intelligence modeling. Low emitting diode (LED) with advance Retina lenses for indoor optimization growing his planned. Sustainable clean renewable heat source: wood & grass pellets.

Bioenergy growing, clean energy fuel, pelletized for thermo energy using micro-turbines, potentially 3-D printed turbine plastic blades with automotive alternators, that are mass produced. Pellets burned creating steam. Pellets burning system same or similar to the electric grills and/or heaters.

Electric pelletizer planned, wood and grass pellets can be pressed and produced anywhere. Pellets, commercially available in many locations from retailers. Convenient handling of bagged pellets and other handling methods.

Potential, fuel-switching to clean pellets at industrial and utility generation power plants possible. Contract clean electricity is possible.

Charging energy storage. Clean, low-decibel substantially renewable electricity. Augmenting Solar energy generation. Geothermal and other clean energy constipated. Cleanest, lowest cost portable kilowatts available, is the plan.

Electric vehicle charging station integrated with gardening greenhouses.

Private gardening enabled for delicious healthy food. Chef’s garden privatized for Participants

Growing clean energy biofuels (Switchgrass) and erosion prevention and more. Seedlings grown for outdoor planting.

Polytechnic vocational curriculum planned for teaching others including children. Virtual (YouTube videos) and physical gardening schooling is planned, for all ages and families.

Disclaimer information provided is conceptual includes forward looking statements that may or may not happen in the future this is not a solicitation void where prohibited.

Philanthropist wanted immediately to support gardening/garnishing program and project to help make a better world.

Call to action.

Join us…

Background information:

Crystal-clear ice spheres chill faster, dilute less and last longer than cubes can. Fill mold with water, freeze for at least 4 hours, and open to release a perfect ice ball – a better way to savor liquor on the rocks. For added flavor and garnish, fill the molds with citrus fruit slices, herbs or use juice in place of water.

Gardener,

Your solution to growing your own vegetables, herbs and flowers. We make a vision or dream into an inviting growing space that will thrive inviting growing space that will thrive.

Most restaurants are aiming for 20% pour cost and 80% margin on liquor sales. That means the average drink prices at bars are between $5 and $15

Notes: planning per drink (with liquor) to be priced around ten dollars ($10) Bottled beverages will have more upfront cost, less labor and overhead expenses are expected. Planning to maintain similar gross margins, as industry standards. 20/80… Incrementally more acquisition expense, less after expenses. Non alcohol beverages similar margins.

Farmer Jones Farm at The Chef’s Garden

The Chef’s Garden at Home provides nutritious, regeneratively grown vegetables to home cooks nationwide. We seek to provide our community with vegetables grown in a way that’s healthy for you and good for the planet. We promise these vegetables inspired and used by some of the best chefs in the world are unlike anything else you have tasted.

We can’t wait to be your personal farmer.

Order a box for yourself, or send one as a gift to family and friends!

Eight Cocktail Garnishes for Your Fancy Drinks | Fine Dining Lovers

The Eight Best Cocktail Garnishes and How To Use Them
AUTHOR FINE DINING LOVERS
EDITORIAL STAFF
June 28, 2022

The Eight Best Cocktail Garnishes and How To Use Them:

Dehydrated fruits

Dehydrated fruits can save time and money. Dehydrated fruits are already sliced and ready for garnishing, unlike fresh ingredients. The preparation time can be significantly reduced when using readily available dehydrated fruits to garnish your cocktails, especially when making multiple servings.

When stored properly, dehydrated fruits have a much longer shelf life than fresh ones. Additionally, fresh garnishes like citrus wheels go bad very quickly. In this way, wasteful ingredients can be avoided.

Although you can dehydrate nearly any fruit, lemons, oranges, pineapples, limes, mangoes, and berries are the most common fruits dried for cocktail garnishes. Any cocktail looks sophisticated when adorned with dehydrated fruits.

You can dehydrate fruit with just an oven, a microwave or a food dehydrator.

Edible flowers

Flowers delight our senses in many ways, not only because they are beautiful. Edible flowers, as cocktail garnishes, add a lovely splash of colour to cocktails. Adding flowers to the cocktail will make the experience even more delightful.

Some good choices of edible flowers are lavender, violas, roses, nasturtiums and orchids. However, you must remember that not all flowers are appropriate for a cocktail garnish. For example, certain flowers are poisonous. So, please take caution. Make sure to do your research well before eating certain flowers.

Cocktail onions

A perfect cocktail onion must be crisp and carry a hint of other flavours beyond just the usual piquant onion. Cocktail onions, being small, are usually sweeter – small pearl onions are ideal. Due to their inherent sweetness, pearl onions pair well with many drinks. Fresh pearl onions are just as good for cocktails as frozen ones, but if you can find them, you’re better off using fresh ones – their taste is fresher and crunchier. Cocktails can also be garnished with brined onions. Because brined onions keep a slightly crisp texture, they give cocktails a unique flavour.

Cocktail onions are used in the Gibson cocktail, a Martini with a cocktail onion instead of the traditional olive garnish.

Orange peel

An orange peel is the rind of an orange fruit, which contains subtle oils that enhance the flavour of cocktails. Among the most popular cocktail garnishes are orange peels. They are used in cocktails like the Negroni, sidecar, and old fashioned.

Preparing an orange peel as a garnish for a cocktail is pretty straightforward. Cut an orange peel coin approximately 2 inches long and 1 inch wide using a paring knife. Cut into the fruit’s pith just a bit. Drop the peel into the drink after rubbing it around the rim of the glass.

Citrus twist

Citrus twists are elegant, delicate garnishes made by twisting a thin strip of citrus peel. An orange or lemon twist is usually used to finish off the cocktail, but a lime twist is also an excellent addition. Except for the peel, the fruit remains whole and can be juiced without losing nutrients.

There is no doubt that citrus twist garnish is one of the most difficult to make, and the best advice is to practice the technique until you have perfected it. The following step-by-step instructions will help you learn how to make a perfect citrus twist.

Place a citrus fruit in the palm of your hand and hold it firmly. Cut the citrus peel with a canelle knife, digging deep enough to grab a bit of the white pith. With a smooth, constant motion, roll the fruit in your hand and cut a strip of peel from the fruit as you roll it. Once you have reached the desired length, stop or wait until the peel naturally falls off. Spiralise the peel as tightly as you can without breaking it, then squeeze it gently. Drop your twists into ice water immediately after creating the spiral to keep them tighter and more pliable. Immediately before garnishing the drink, roll it into a tight spiral again.

Cocktail cherries

There are many cocktail cherries, and they vary based on their type, preservation method, and whether or not they are spiked with a liquor-like brandy. Maraschino cherries were initially fresh cherries marinated in maraschino liqueur, and such cherries are still made and available from producers such as Luxardo. Luxardo cherries were the first cocktail cherries invented in 1905. These cherries are preserved in cherry syrup and are small, dark red – so dark red they almost look black. Their taste is so powerful and complex; they’re rich, sweet-tart, and fruity, with a nutty amaretto-like finish. The bright red commercial maraschino cherries – the kind you’ll see in a Shirley Temple – are an American knockoff of the original Luxardo cherries.

Cocktails such as Old Fashioned or the classic Manhattan offer an excellent occasion to use Luxardo cherries to garnish them.

Luxardo and maraschino cherries should be refrigerated and left in syrup/liqueur.

Olives

Many different cocktail recipes require you to add a garnish of olives. The dirty martini and the Manhattan are the most popular cocktails to serve with an olive. Olives will remove dirty martini’s dryness and add a slight tang instead. The Manhattan is the perfect cocktail if you prefer whiskey to light spirits.

For the sake of ease and the fact that it’s the most common habitat for an olive in a cocktail, we’re just going to be talking about olives in dirty martinis.

There are different degrees of ‘dirtiness’ your martini can be; a dirty martini can be from a little bit dirty to filthy. A ‘little bit dirty’ means adding an olive to a martini straight from the jar without rinsing the brine off it. On the opposite, filthy is anything more than four teaspoons of brine.

The guidelines on how to use olives as a garnish are pretty simple: use whole olives – pitted olives will infuse straight into the drink due to the massive hole in the middle. Don’t impale olives on a cocktail stick. Olives should be refrigerated and left in the jar in which they were packaged.

Olive’s

From a little bit dirty to filthy. A ‘little bit dirty’ means adding an olive to a martini straight from the jar without rinsing the brine off it. On the opposite, filthy is anything more than four teaspoons of brine.

Fresh herbs

Fresh herbs, such as mint, rosemary, thyme or lavender, give a mixed drink flavour and aroma. Herb leaves also lend visual interest to a cocktail. In other cases, the herbs and leaves are purely decorative and serve only to inform the drinker of a characteristic taste. One of the most popular herbs for garnishing is mint. Adding mint as a garnish enhances the taste of drinks by adding a crisp freshness.

You should slap the fresh herb garnish against your hand before placing it on the cocktail to release essential oils and enhance the flavour.

Ingredients
:

Ingredients be they food or drink related (or both) are our most important unique selling points. Knowing your ingredients, using them well creates such a diverse experience for the consumer.

THE RISE OF THE SAVVY CUSTOMER
The rise of the foodie has made consumers so much more knowledgeable on food and now drinks.

With this in mind consumer are looking for more knowledge, advice and recommendations when it comes to ordering drinks. Knowing your ingredients and components of drinks increases your opportunity to recommend to your guests and with 9 out of 10 consumers sticking to their first drink for the rest of the evening, it pays off with profit too!

I hear more about new products, such as gins, from my customers than I do from my suppliers. The customer is looking out for a new drink experience these days and we as bartenders need to know our details to nurture them into our offerings / menu.

Yes they might want to try “this new incredible gin” (that you haven’t got) but they haven’t tried your whole range yet. Why not? Maybe because you haven’t sold them a passionate story about what you have…

NEVER STOP LEARNING
Drink knowledge and history is huge – I know more about world history from reading about drink then I ever learnt at school. The wide range of spirits combined with new innovations means a bartender’s education is never done. It’s no mundane spreadsheet or stale showroom – new products are arriving every week each with a great story to tell and sell.

The more you tell the better your chances are to sell, and by sell I mean upsell. Improving your knowledge means you improve your confidence to upsell. Encourage customers that they should try a cocktail rather than wine or beer as you can confidently outline the ingredients and flavours they will sample in your mixed drink! Upselling pays off, more expensive drinks means more money for your venue and more money in tips.

GET OUT THERE
Travelling within this industry is a must for me! As my premises are located in the UK and with routes across Europe so accessible and cheap for me, I developed the bar and restaurant to focus strongly on European food and drink traditions. One of the first trips I took my team away on was a few day excursions to Jerez in Spain – the home of sherry! I now regularly visit wineries, breweries and distilleries across Europe to get a personal association with the makers and the product. I also apply this to my kitchen. In fact as I’m typing this I’m sat onboard a flight to Catalonia to pick a special variety of onion (calcot) for a special Spanish night that I’m hosting in the restaurant.

I encourage my team to travel to places I’ve been and to explore the food and drink we sell. Even if I’ve not been there, I love extra knowledge to enter the business. We host showcase nights at the restaurant which effectively is us ticking a box or signing off the fact that we have learnt and researched a new food or drink category.These customer events can include theatrics, very special guest distillers and carefully paired menus, to give the customer the closest experience of that category without actually visiting the product at the source. Most recently I flooded my restaurant, putting in a pond to depict a Japanese water garden for customers to walk across as they entered the Japanese dining room as part of a world of Whisky night.

I’m not perfect and I don’t have all the knowledge – a long way away in fact. However, I respect and push myself for this idea.

Creative learning is always ongoing and there is never a dull moment with bars and kitchens!

Try one of James’s favourite recipes…