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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.