Issue link: http://digital.copcomm.com/i/46939
drınk dısh the and the Provisions C Prestigious IT MAY SEEM INCONGROUS TO TRAVEL TO MADISON, WISCONSIN TO SIP COGNAC— BUT BRIDGET ALBERT DOES IT, AT THE NEW BAR & RETAILER MERCHANT photos by Gustav Ryberg harles Joly (of Chicago's Drawing Room) and I made the three hour drive to Madison, Wisconsin when we heard about a new joint called Merchant. Never before had we heard of a bar that had a merchant store inside. Not next door, but in the bar. Charles and I wanted to see what all the fuss was about. We were not disappointed. Not only do they have a tasty food and cocktail menu, but if you love any of the produce, meats, cheeses or even the pickles, they are all for sale and sourced locally. The specialty, of both Chef Brian Hauke and Mixologist Clement "J. R." Mocanu, is cognac. Alexandre Gabriel, President of Cognac Ferrand, once said to me, "Cognac is the king of all spirits, the ultimate, the one with the great taste." While it's a spirit of moderation (no binge drinking with cognac!), it's a drink for unlimited, almost sensual pleasure. Chef Brian and Clement shared their passion for Merchant and cognac with The Drink and the Dish. Bridget Albert: Chef Brian and Mixologist Clement, what makes Merchant unique? Chef Brian and J. R.: Merchant is a dynamic environ- ment that stresses the importance of fl avor combinations that create a complex and approachable drink and/or dish. Everything that we use to produce our menu items is on display in our grocery, which helps engage the guest and creates an interactive environment. We take our craft at Merchant very seriously; however, we don't take our- selves too seriously. Chef Brian Hauke and Mixologist Clement "J. R." Mocanu of Merchant in Madison, WI. 90 / the tasting panel / november 201 1 BA: Chef Brian and Mixologist Clement, what is the philosophy of the Madison culinary and cocktail scene? Chef Brian and J. R.: The Madison culinary and cocktail scene stresses the use of local ingredients. We have a wealth of local beer, spirits, bitters, produce, cheeses, proteins, etc. that are available to us that are of very high