We’re taking a break from tequila and talking about moonshine, the fastest growing craft spirit. Just across the James River from downtown Richmond is the largest craft distillery in Virginia: Belle Isle Craft Spirits.
This year’s Day of the Dead cocktail recipes were created by Manager, Chris Webb, and Bartender, Kevin Papile. Chris and Kevin were having fun experimenting with flavor combinations and using ingredients that they don’t get to use every day. It’s a celebration, so they got to think outside the box!
Creating the perfect corn tortilla has proven to be one of the most difficult challenges we’ve ever had to face in the kitchen at Casa Del Barco. But, we believe we’ve done it, and we want to show you how.
At Casa Del Barco, there is probably a great story behind the inspiration for every dish on the menu. For our special Day of the Dead menu, however, we asked chef Zach Wingold to give us a little insight into where this menu comes from.