The Clever Root

Spring / Summer 2016

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"It also has good food applications; it's got this great peach flavor that goes well in glazes, in particular," says Chris Bauer, Executive Chef, Eddie V's Prime Seafood. The upscale restaurant brand has grown to include locations nationwide, but its roots are proudly in Austin. Bauer prepares a Deep Eddy Vodka glazed, chilled and grilled shrimp that he first rolled out at the Austin Oys- ter Festival earlier this year. "It was a huge hit," he says. Bauer cooked his way through engineering school and ultimately, his passion became his career. After gradu- ating from The Culinary Institute of America in Hyde Park, New York, Bauer touched down in New Orleans, then eventually landed in Austin. Global influences abound as the chef's upbringing in the United States, Iran, Saudi Arabia to Africa give him plenty of unique flavors and ingredients to explore. "Eddie V's was built as a seafood restaurant and we strive to find products that are as fresh as pos- sible. We're all about preparing dishes simply, using strictly beautiful Gulf white shrimp for this dish and Deep Eddy Peach Vodka that's reminiscent of beautiful Texas peaches," Bauer says, noting his affinity for ripe peaches out of Fredericksburg, TX, where the peach crop came early this year. But Bauer notes that the authentic peach flavor in the glaze has applications beyond seafood: "I've played around with using the same peach glaze on a New York strip steak in the broiler served with porcini mushrooms." As Deep Eddy Peach Vodka captures the hearts of chefs, the mixology community has already rallied around the brand, driven by a focus on and demand for natural flavors and ingredients. "Peach is a simple and delicious flavor, a natural extension of the brand," Scar- borough says. "We set the bar higher with each flavor extension, and we will not release a product unless our team can stand proudly behind it." At Baby Blues BBQ in West Hollywood, California, Bar Manager Chad Sullivan uses Deep Eddy Peach Vodka behind the bar playfully, pairing the Helluva Sunset and Doctor's Orders cocktails with summer favorite dishes such as the popular restaurant's pulled pork sandwich and glazed smokin' chicken wings. "Customers ask for Deep Eddy Vodka by name," Sullivan says. From West Hollywood to Austin and beyond, peaches are taking center stage for the summer—with Deep Eddy Peach Vodka at the pit of the action. JASON GRIEGO Doctor's Orders by Chad Sullivan, Bar Manager, Baby Blues BBQ 1.5 oz. Deep Eddy Peach Vodka ½ oz. Larceny Bourbon Splash of cranberry juice Splash of sweet and sour mix Squeeze of lime Top with club soda. Garnish with lime wedge. FOR THE GLAZE 2 cups chopped peaches 1 tbsp. minced shallots 2 tbsp. olive oil 1 cup Deep Eddy Peach Vodka ½ cup sugar FOR THE SHRIMP 5 U-12 fresh white Gulf shrimp 1 tsp. sea salt 1 tsp. fresh cracked white pepper 2 tbsp. olive oil Sauteé first three ingredients; deglaze with Deep Eddy Peach Vodka and simmer for 5 mins on low. Add half cup sugar; reduce until syrupy consistency. Pureé all ingredients. Brush shrimp with olive oil, salt and pepper. Place onto grill or extremely hot infrared boiler. While on grill, brush with peach glaze and cook for about 1 minute; flip; repeat on other side and continue flipping and glazing until glaze caramelizes and shrimp are cooked to medium well, about 4 minutes. Ripe for summer: The pulled pork sandwich and Doctor's Orders cocktail, featuring Deep Eddy Peach Vodka at Baby Blues BBQ in West Hollywood, California. DUSTIN DOWNING Deep Eddy Peach Vodka Grilled and Chilled Shrimp by Chris Bauer, Executive Chef, Eddie V's Prime Seafood JASON GRIEGO ■cr n n s p r i n g / s u m m e r 2 0 1 6 | 3 7

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