Anthology

New Season, New Libations

by: Casey Pukl

Spring has officially sprung with the launch of our latest cocktail menu! Featuring refreshing flavors like fresh citrus, rosemary, and even a new take on the classic Arnold Palmer. Beverage manager Marc Canzoneri has featured two new drinks for today’s preview to get you started!

Orange Crush

Svedka Clementine Vodka
Fresh Lemonade
Iced Tea
Mint
Soda Water

Instructions: Muddle the mint, then add ice and rest of ingredients. Toss into another glass, return, top with soda water and garnish with an orange slice.

The Orange Crush is an adult version and delightful spring-time twist on everyone’s favorite summer time treat, the Arnold Palmer. Named for the golfer who was said to have ordered the drink (also known as the “half and half”), the Arnold Palmer has long been a staple of American tradition. The drink is traditionally comprised of just equal parts lemonade and iced tea. For our version, Marc has added a little bit of Svedka Clementine Vodka and some mint to bring it to a whole new level of wholesome goodness.Topped off with soda water, the little extra burst from the carbonation keeps this one popping.

What I love about this drink is it’s freshness. Pair this one with a salad (the new Macerated Strawberry with Mixed Greens salad is a great choice), or drink it alone— either way, you’re going to love it! The clementine vodka adds to the brightness of the lemonade, and the subtle freshness of mint doesn’t overpower the drink. This is a hole in one. Come on out and enjoy one of these on our patio!

Black Magic Woman

Goslings Black Rum
Fresh Lime Juice
Laphroig 10yr Rinse
Ginger Beer

Instructions: Pour the rum and lime juice over ice and shake. Rinse empty glass with Laphroig, pour in drink, and top with ginger beer. Garnish with a lime wedge.

This drink is bold, and even that might be putting it too lightly. The smokey nose sets the tone for this deep take on the traditional Dark and Stormy. This one is a perfect sipper for a chillier spring evening. The lime juice gives it a little hint of sweetness that balances out the dark rum, and the ginger beer makes it feel fresh and light. This one is definitely made for those who enjoy a drink with a bit of a kick.

On top of these two fantastic drinks, we’ve got 7 more new additions to try ranging from a whiskey and grapefruit concoction to an espresso lover’s dream. Come on down and give them a try!

An Interview with Oz Noy

by: Casey Pukl 

Guitarist Oz Noy has always straddled many musical lines. Is he blues? Pop? Rock? Jazz? All of the above?

I’ll take all of the above.

Since he started playing guitar in Israel at age 10, Noy was always fascinated by all different types of music. In his twenties, he put all of his influences together to gain what is now his signature sound. Guitar Player Magazine has awarded Oz the title of “Best New Talent” as well as “Best Guitar Riff on a Record”. Noy is now bringing his trio featuring Dave Weckl and Darryl Jones to Anthology for what’s sure to be a fantastic show. Read on to find out what Noy defines as jazz, what he thinks the future of jazz will be, and his surprising comments on the torturous writing process.

CP: Tell me a little bit about your musical background— I know you grew up in Israel and started playing professionally at a really early age.

ON: I grew up in Israel, and I started playing guitar when I was 10. I got into the Beatles first and started playing their songs. My older brother started playing bass, and he got into jazz, so there were some jazz records in the house also. SO I always had both. I had the pop stuff, the Beatles, some Israeli pop stuff that I liked, but I also had jazz around. That’s kind of how I started.

I think the first year when I started playing guitar, I developed really quickly. Within two or three years I started to study jazz, which I guess was still pretty young, I was about 13.  And then from 13, I started to play in some bands and stuff and do some recording for some people. Israel is a small place. You don’t have to be the greatest guitar player in the world to play there. I was kind of lucky from that perspective, just because I was able to not be that great, but still get the experience.  Read the rest of this entry »

An Interview with Martha Reeves

by: Casey Pukl 

I’ll always associate the song, “Jimmy Mack” with my mother. I might not have known who Martha Reeves & The Vandellas were at the time, but I certainly knew how to dance to their music thanks to my mom’s aerobic dancing tapes. Fast forward a few decades, and I’m having a full circle moment interviewing a woman who’s music has sound tracked the better part of my childhood about the experiences that have made her career extraordinary. Pretty cool Monday, huh?

Martha Reeves has long been a Motown legend. Scoring hits like, “Dancing in the Streets”, and “(Love is Like a) Heat Wave”, It’s no surprise that 50 years later, she’s still all over the radio, and now working with DJ’s The Crystal Method on a documentary and more!  Read on to find out what Reeves is doing to stay involved in Detroit’s regeneration, what her thoughts are on working with electronic instruments, and what song she penned in a moment of total inspiration in Europe! Read the rest of this entry »

Wait… They’re Green?

by: Casey Pukl

Also commonly known as the garbanzo bean, chickpeas are this week’s pick, and boy was I surprised to find out what I’ve been missing out on all this time! Having only ever experienced dried or canned white chickpeas from the grocery store, you can imagine my surprise to find out that the fresh ones were green and had an even better flavor than I had imagined.

I’ve love these little protein-packed legumes. Throw them on top of a salad raw, baked, or fried, or just skip the salad all together! There’s no wrong way to eat a chickpea! One of my personal favorite preparations is to toss them in some olive oil, salt, pepper, curry, cumin, and paprika, and bake them at 375 until crispy. They make a great afternoon snack that’s rich in fiber, protein, and flavor.

This week, Sous Chef Kristen Williams and general manager Warren Phelps have come together to make a perfect pairing of chickpea dishes and wines that are sure to please!

Chickpeas Three Ways Read the rest of this entry »

Two New Additions to Our Dessert Line-Up

by: Casey Pukl

My biggest weakness on our menu has always been our desserts. I seem to have an insatiable sweet tooth that can only  be temporarily relieved by a souffle or molten chocolate cake.

Much to the demise of my waist line, there’s always a new decadent treat in the works in the Anthology kitchen. It’s always a bittersweet time when I hear that new items are replacing some of the older ones. It’s like saying good-bye to great friends only to realize you’re going to make even better new ones. This time around, our pastry team has baked up two of my favorite creations yet. Both takes on classic desserts, Bananas Foster and Pineapple Upside Down Cake, these unique culinary inventions are fabulous updates to family favorites.

Deconstructed Pineapple Upside-Down Cake  Read the rest of this entry »