North Pond, Chicago
Cool Plates features dishes from across the country to help inspire chefs' creativity. Chef-owner Bruce Sherman puts a seasonal touch on the classic Old Fashioned cocktail. He makes a fall spice honey syrup by mixing equal amounts of toasted ground cinnamon, allspice, coriander and star anise with honey and water. He also makes a quince purée by simmering the fruit with a little lemon juice and water for 90 minutes, puréeing and passing it through a fine strainer. He then adds ...
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