Latest news with #Firewater
Yahoo
19-05-2025
- Entertainment
- Yahoo
Coffee-rubbed bison, wild-rice pancakes at this Tacoma dinner with Native chef
On Memorial Day weekend, Holy Moly Bar will host chef and artist Ramon Shiloh for a one-night-only, multi-course meal that promises to offer a unique opportunity to explore indigenous cooking in Tacoma. The pop-up dinner ($120 including tax, tickets available online) is scheduled to run 6-9 p.m. on Sunday, May 25 at the Sixth Avenue bar, which owner Matt Coppins revamped into an impressive '70s-themed haunt last year. Drinks, including the bar's daily menu of classic-leaning cocktails, beer and wine, will be available for purchase. The first course, called Firewater, features yaupon tea, 'a sacred plant used by Southeastern indigenous peoples for energy, purification, and ceremony,' as the menu explains. Sip alongside juniper sticky corn with flamed vodka. 'Together, they reflect two opposing philosophies: one of altered states, the other of natural order.' Each dish offers a story, which is part of Shiloh's goal as a chef and especially with this dinner, which he is calling 'Food for Thought.' Shiloh has friends in Tacoma and has visited frequently in the past year or so. They stopped by Holy Moly earlier this year to celebrate a birthday. 'That little space was really beautiful,' he recalled. 'I had this idea — going directly to arguments that I've always wanted to make in my food. I draw stories out of my food, and I like to present it that way. With a traditional menu, you don't really get an understanding of what is behind those ingredients.' The second course will feature coffee-braised bison paired with whipped white beans and sage, sweet potato purée, root vegetables and hominy, dressed with molasses gravy forged with bison tallow. A third dish honors the sea and its inextricable relationship with the indigenous peoples of the Pacific Northwest: cedar-smoked salmon and roe, fried clams, squash, berries and toasted hazelnuts. To finish, dessert offers sweet potato and wild-rice pancakes with smoked pork, an ancho-blueberry sauce and herbed butter. Although Holy Moly is usually bar-service only, staff will set up for a full-service experience Sunday night. The dinner is something of a Tacoma comeback story for Shiloh, who describes himself as a multicultural chef of Black, Filipino, Creek and Cherokee descent. He currently resides in Portland, but he had relocated to Tacoma in 2021 after he was tapped to lead a native foodways residency program at ALMA — two years before the venue abruptly closed when its financial backers pulled funding, leaving the building on Fawcett Avenue empty ever since. The program never came to fruition for earlier and more tragic reasons, as Shiloh was struck in a crosswalk by a car, just blocks from ALMA not long after he arrived. The resulting concussion meant he had to stay out of the stressful setting of the kitchen. 'It was a big blow to my journey,' he said in a phone call this week. As he battled a challenging recovery process, he eventually returned to his art, but he longed to get back to cooking. Instead of pursuing a full-time position, he has opted for the private-chef side of things through varied projects and special events. That's where the upcoming dinner comes into focus, he explained. 'I felt that at some point, I'm gonna come back to Tacoma and do some work,' said Shiloh. The Turnipseed family at BJ's Bingo and Gaming in Fife commissioned him for a mural inside Ms. Jane's Fine Dining, their revamped restaurant that aims to highlight Native ingredients. He will spend some time there leading up to the May 25 dinner, which follows many months of menu-testing and planning with Coppins on logistics. 'To me it's everything that I wanted to do at ALMA, just in this little space,' he continued. Serving this food and the accompanying story in a bar was also intentional, he said, to support a conversation about alcohol 'and the myth around what it means to Native communities.' He will serve a similar menu at a summer pop-up in Edmonds in another intimate setting, Vinbero wine bar, on July 25 and July 26. He also hopes this return to Tacoma will be just the first of many such events, he said. ▪ What: 4-course pop-up dinner focused on indigenous ingredients (no substitutions or modifications), cash/card bar — details at ▪ Where: 3013 6th Ave., Tacoma, 253-302-3047 ▪ When: May 25, 6-9 p.m. ▪ Tickets: purchase online via Paper Tickets, $120 plus tax
Hans India
02-05-2025
- Business
- Hans India
Simple, sweet, and healthy delights
Almond date choc balls Energise your day with our Almond, Date, and Cranberry Balls! Blend, roll, and enjoy these tasty, nutritious bites. For a festive twist, drizzle with dark chocolate and edible gold dust. Ingredients ½ cup whole blanched almonds 1 cup Medjool dates, seed removed 1/3 cup cranberries 3 tbsp cacao or Dutch cocoa powder ¼ cup desiccated coconut 3 tbsp almond butter Method Using a food processor, blend together almonds, dates, cranberries, cacao, coconut and almond butter. Roll a teaspoonful of mixture into a ball then roll balls in either finely chopped almonds or flaked almonds to coat the outside. Some rolled in each look great when serving on a plate. Keep refrigerated before serving. *For a festive touch, melt a little dark chocolate and spritz over a few balls, sprinkle with edible gold dust. Special Coconut Laddoo Ingredients - 1 Tsp Ghee 1 Cup dessicated coconut 1/2 Cup condensed milk 2 Tbsp Milk 1/4 Tsp cardamom powder Prunes Chopped Pistachio Preparation - Heat the pan and add 1 tsp ghee Add desiccated coconut Fry it on low flame till light color Add Condensed milk Add 2 Tsp Milk ,green cardamom powder and mix well Take small portion of mixture and add prunes to form round balls Put it in the fridge for 30 mins and serve. Boardroom bites: Curated corporate cuisine Located in Hyderabad's Financial District, Firewater Neo Bar and Kitchen presents Boardroom Bites—a thoughtfully designed business lunch menu crafted for working professionals. This premium three-course spread blends speed with sophistication, offering a well-balanced meal in a calm, stylish setting ideal for business meetings or midday breaks. Boardroom Bites includes a salad, soup, main course, and dessert, with both vegetarian and non-vegetarian options that emphasize flavor, nutrition, and quality. Vegetarian diners can begin with refreshing starters like the Italian Caprese Salad, followed by soups such as Sweet Corn or Pumpkin Soup. Main course options range from the indulgent Paneer Tikka Masala and Classic Alfredo Pasta to fusion favorites like Thai Red Curry with Rice and Veg Manchurian Delight. Traditional items such as Veg Biryani and Guttivankaya Pulao offer hearty, regional flair. For non-vegetarian choices include the bold Tandoori Chicken Salad and warming soups like Miryala Kodi Rasam and Sweet Corn Chicken. The main course lineup features rich selections such as Dum Ka Murgh, Punjabi Fish Curry, and Chicken Fry Piece Pulao. Fusion dishes like Thai Chicken Curry and Shredded Chicken Stir-Fry, alongside regional staples like Andhra Kodi Kura and Hyderabadi Chicken Biryani, complete the experience. To complete your meal on a sweet note, desserts include Panacotta, Gulab Jamun, or Fruit Ninja Ice Cream. With Boardroom Bites, Firewater offers corporate diners a well-rounded, delicious escape—perfectly timed for a power lunch.
Hans India
30-04-2025
- Business
- Hans India
Boardroom Bites: Firewater Neo launches quick corporate lunches in Hyderabad
Located in Hyderabad's Financial District, Firewater Neo Bar and Kitchen presents Boardroom Bites—a thoughtfully designed business lunch menu crafted for working professionals. This premium three-course spread blends speed with sophistication, offering a well-balanced meal in a calm, stylish setting ideal for business meetings or midday breaks. Boardroom Bites includes a salad, soup, main course, and dessert, with both vegetarian and non-vegetarian options that emphasize flavor, nutrition, and quality. Vegetarian diners can begin with refreshing starters like the Italian Caprese Salad, followed by soups such as Sweet Corn or Pumpkin Soup. Main course options range from the indulgent Paneer Tikka Masala and Classic Alfredo Pasta to fusion favorites like Thai Red Curry with Rice and Veg Manchurian Delight. Traditional items such as Veg Biryani and Guttivankaya Pulao offer hearty, regional flair. For non-vegetarian choices include the bold Tandoori Chicken Salad and warming soups like Miryala Kodi Rasam and Sweet Corn Chicken. The main course lineup features rich selections such as Dum Ka Murgh, Punjabi Fish Curry, and Chicken Fry Piece Pulao. Fusion dishes like Thai Chicken Curry and Shredded Chicken Stir-Fry, alongside regional staples like Andhra Kodi Kura and Hyderabadi Chicken Biryani, complete the experience. To complete your meal on a sweet note, desserts include Panacotta, Gulab Jamun, or Fruit Ninja Ice Cream. With Boardroom Bites, Firewater offers corporate diners a well-rounded, delicious escape—perfectly timed for a power lunch.
Chicago Tribune
04-04-2025
- Business
- Chicago Tribune
Owner of shuttered Bourbon's Smokehouse to run new Firewater BBQ in New Lenox
After Joe Regiro was forced to close his smokehouse in New Lenox after two years of operating, he and his wife, Tonya, began searching for investors. But instead of finding financial backing, they found Firewater BBQ & Brew. Firewater owners Matthew Weil and Roger Dunn were interested in taking over the space once occupied by Bourbons, but not the brand, Regiro said. They had their own brand and wanted him to help bring it to New Lenox. 'I wanted to save Bourbons, but they were like, look, 'We don't need Bourbons. We don't want your recipes. We don't want the brand. We just need you,'' Regiro recalled. He will now be general manager at Firewater's New Lenox location. 'They were like, without you, 'I ain't doing it,'' Regiro said. Dunn said they had looked at New Lenox, but shied away from bringing their brand to the village due to the proximity of their Crest Hill location, just 12 miles away. After meeting Regiro, Dunn said it was 'the perfect storm' — but not in the negative sense the phrase is often associated with. 'It just kind of made the opportunity easier and we got to help Joe out at the same time,' Dunn said. 'And it's a pretty good location. The people there seem pretty nice and it seems like a pretty good demographic for our type of food.' Regiro said Firewater took over the lease and some of the equipment at the former Bourbons, 280 E. Lincoln Hwy., offering him a lifeline and helping him recover from some financial struggles. Dunn said they aim for a soft opening within the next two weeks to train staff and gear up for a grand opening in mid-May. This approach will allow them to open the doors while ensuring the staff is fully prepared before advertising the opening. Since opening in 2012 in Crest Hill, Firewater has since expanded with locations in Geneva, Elmhurst and Alsip, Dunn said. The barbecue chain is renowned for its award-winning Southern-style barbecue, featuring natural, Midwestern farm-raised pork, chicken and beef, slow-smoked over hickory and applewoods, according to Firewater's website. Its menu also includes a variety of sides and desserts, complemented by a selection of local and regional craft beers. With the soft opening quickly approaching, Regiro said he has been busy preparing the space and hiring staff. Unlike Bourbon's, Firewater operates with a more self-service model, which Regiro describes as 'fast-casual.' Customers can place their order at the counter either through a staff member or at a self-service kiosk, then take a number and find a seat, Regiro said. Once their order is ready, they'll pick it up from the counter. Extra toppings, such as pickles and jalapeños, are available for customers to help themselves, along with utensils, cups and lids for those ordering soft drinks. The biggest difference between the New Lenox location and other Firewater stores is the kitchen isn't open, facing to the dining area, Regiro said. However, he said the owners plan to make the change in the coming months so guests can see how the food is made. Connected to the main dining area is a long hallway leading to the bar. Due to the separation of the space, Regiro said they plan to call the bar 'Sully's Speakeasy,' which will have its own hours and stay open later for patrons. The bar will also feature several TVs for customers to catch a game. While Regiro is extremely grateful for the opportunity to run Firewater, he still misses Bourbons and is heartbroken he couldn't make it work. Before Firewater stepped in, he said he considered filing for bankruptcy. The slow-smoked barbecue business opened in New Lenox in March 2022, transitioning from a catering only operation based in Tinley Park. Bourbons closed Nov. 4, 204. Regiro attributed the closure to a combination of factors, including poor foot traffic, low daily orders and rising operational costs such as inflation, expensive meats and labor. Despite efforts to boost sales through promotions, Regiro was stretched thin managing roles of pitmaster, cook and manager. Shortly after the closure, Regiro and his wife started looking for investors who would not only offer financial support, but also share their vision and bring industry expertise to help get the business back on track. He hoped to reopen in December, but Regiro said they never found an investor that met their financial needs. In December, after reading online coverage of Regiro's plight, he said the Firewater owners approached him and were impressed with his passion. Most of the responsibility for Running Bourbons fell on their shoulders as they tried to manage the business while sinking deeper into financial debt. Now, Regiro is excited to work with a company that has more resources and support. 'They have a much more streamlined menu than I did, like I had too much,' Regiro said. 'That's what I've been learning with them, is I did too much. I had too much. I made it too complicated. And theirs is just simple to the point, this is what it is.' Though the outcome wasn't what he hoped for, Regiro said he's glad he pursued his dream. After being laid off in 2019, he saw an opportunity to turn his passion for barbecue into a reality, even if the venture didn't last long. 'I felt like if I was on my deathbed, I would resent my the fact that I never tried,' Regiro said. He said he's excited to revive the space and transform it into a vibrant spot where customers can once again enjoy a great meal.
