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Coming soon! I’ll be trying new recipes from “The Whiskey Cookbook: Sensational Tasting Notes and Pairings for Bourbon, Rye, Scotch, and Single Malts,” by Thomas Richard.
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Kayla Houchin: Charity Water
“Everyone should have access to life’s most basic need. If I could have any wish for anything in this world, it would be that everyone has safe and clean drinking water.” ~ Kayla Houchin
Recently, I had the pleasure of speaking with Kayla Houchin, founder of Sonder Bakehouse in Fargo, North Dakota. If you ever get to meet Kayla, please take it. She is the kind of person who reminds you there is goodness and joy in a sometimes tumultuous world. You see, Kayla loves to bake, but more importantly, she loves people. This shows even in the name she chose for the bakehouse. “Sonder” is the realization that everyone you meet, every stranger, has a story all their own and a complex life just as you do, even if you know nothing about them.
Kayla credits the woman who babysat her as a young girl, Karla, for lighting her fire for baking. They would spend time together in the kitchen baking, making messes, and sharing conversation, and her life changed because of it. Today, Karla, now 76 years old, is back in the kitchen, spending time with Kayla at Sonder Bakehouse whenever she can. As Kayla says, “I believe baking brings people together.”
Even while at college, where Kayla studied to be a teacher, the baking bug never left, and she soon learned that people were happy to pay for her efforts so they could enjoy the delicious things coming out of her kitchen. She baked for weddings, fundraisers, and whenever the community needed her help. Fast forward to 2021, and Kayla had to decide between teaching and baking, two things dear to her heart. The stars aligned, and she knew it was time to make the jump, and now here she is, running Sonder Bakehouse. The world may be a better place thanks to Kayla’s fabulous, sweet treats; however, it’s the message she is spreading through those treats that make one stop and consider how they, too, can make the world a better place.
Inspired by a book
Kayla is an avid reader and all-around knowledge seeker, and several years ago, she read the book, “Start Something That Matters,” by Blake Mycoskie, which discusses finding one’s purpose and using your talents to make a difference in the world. The book is full of success stories about passionate people helping others, and Kayla was specifically drawn to the story of Scott Harrison, who wrote “Thirst,” a book that spreads the word about the world’s need for clean water and how we can help. Have you ever seen something and knew you were meant to see it? That’s what happened to Kayla. She knew immediately that her talent for baking would be used to help bring clean water to those who need it.
The story gets more impressive. As luck, coincidence, or perhaps God would have it, it just so happened that Scott would come to Fargo, North Dakota, to speak just four months after Kayla read his book. She went to hear him speak, and that was it. She wasn’t going to waste any more time. When her next birthday came around, Kayla launched her first birthday campaign on social media to raise awareness and money for Charity Water. This charity uses all donations to bring clean water to areas of the world that do not have it.
Today, Kayla continues her birthday campaigns (in 2019, her campaign raised $17,000) and, of course, uses Sonder Bakehouse to raise money to bring fresh, clean water to people in countries without it. She also speaks at schools; some of her sweetest stories come from those times as she’s seen the hearts of children willing to give. Kayla says, “One 5th grader gave me $100 and said it was their report card money. A kindergarten student gave me $7 and some odd change; everything in her piggy bank.” Listening to Kayla speak with passion in her voice and hearing her impact on children and the world gave me chills the entire time. Another child, deeply moved as Kayla spoke of the world’s need for clean water, has since published a book while in 8th grade about the need.
Supporting Charity Water
Sonder Bakehouse offers regular events to raise money for Charity Water, such as experiences that guests sign up for, with part of the price going toward clean water. You can also find baked goods, like a box of beautiful macarons on her site to order and support Charity Water.
Image Credit: https://sonderbakehouse.com/charity-water-macarons/charitywater-macarons In May, an exciting event is coming up, hosted by Kayla, called Fargo Gala: Charity Water. Kayla took a shot and reached out to Scott Harrison, assuming the chances were slim that such a busy person, heavily involved in clean water charities, would have the time to speak at a gala in North Dakota. Chances are worth taking, and Scott will speak at this critical event on May 2nd. You can find more information about the Fargo Gala here.
When I asked Kayla how others can get involved, she said, “Get involved however you can. Anything you enjoy doing, you can turn it into a beautiful giving moment.” Kayla reminds others that it’s not always about money. We can also raise awareness with social media posts and bring up the topic in conversation.
I do a lot of interviews, and I can promise you this…I will never forget Kayla Houchin, her empathetic heart, and her passion for giving to others. One of Kayla’s favorite quotes, which you’ll find in Sonder Bakehouse, is “You’re the Magic.” I hope this story resonates with many, and if only one more person uses their gifts to help others and share their magic, the world will be better because of it.
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The Barn
Fairhope, Alabama’s Farm-to-Table Restaurant
Today I had the pleasure of speaking with Robert Evans, owner, and Chef Adam Stephens, Executive Chef, of the exciting new restaurant, “The Barn” in Fairhope, Alabama. If you’re fortunate enough to visit the small coastal town of Fairhope, you’ll experience the beauty, friendliness, and pride of the community at every turn. The Barn is a reflection of that fellowship and charm.
Sitting on the same premises as The Hope Farm, which grew from a son’s knowledge and passion for farming and healthy living, and a father’s love of wine and good food, The Barn is the next natural step for the farm and the community. And when it comes to community, it’s everything to the father and son team and Chef Stephens. While speaking with them, it was clear that each decision they make is based upon how it will affect the community of Fairhope and the surrounding areas. When asked if The Barn has any signature dishes, Chef Stephens replied, “The community will make that clear as time goes on.” And as co-founder Bentley Evans said about the opening of The Barn, “We can’t wait for Fairhope to experience this beautiful space.” It has never been just about themselves and never will be, no matter how big they get. Owner Robert Evans explains that if they ever expand beyond Fairhope, the goal will always be to keep a “small town” feel to the restaurant.
Although The Barn is similar to The Hope Farm because they reside on the same premises and both are built on the same values, it definitely has its own personality. Chef Stephens points out that with an open kitchen and the tables full of people enjoying themselves, The Barn exudes a vibe of energy and togetherness. The menu focuses on in-house-made pastries and bistro-style weekday lunches. One of the main attractions at The Barn is the premium coffee from Nova Espresso, a local craft coffee shop based out of Mobile, Alabama. It’s another reminder of the emphasis the team at The Barn places on supporting local businesses and sustainability.
You can expect farm-to-table and seasonal selections at The Barn, just as at The Hope Farm. Chef Adam Stephens says, “It’s like a chef’s playground,” referring to the joys of creating a menu from a sustainable farm. Don’t expect just any lunch while dining at The Barn. Instead, plan on taking your time to enjoy menu items such as Grilled Hanger with Frites & Chimichurri, Jambon Beurre, or Chilled Lobster Salad. And expect fun changes to the menu as the seasons change. To celebrate the coastal life, there’s even a raw bar with seafood and caviar service. In the mornings, grab a cup of Nova Espresso coffee and a homemade cinnamon roll with candied pecans or a fresh croissant.
As a part of the restaurant business during a pandemic, the entire team at The Barn looks back at those tough times and is so grateful and aware of how lucky they are to see great success and to give not only the local community but visitors from all over the country a new place where they now experience farm-to-table dishes that are elegant and accessible. It takes a unique group to create a casual atmosphere with a menu that can compete with the world’s finest restaurants. And best of all, it’s in the prettiest little town, Fairhope, Alabama.
Bentley Evans, Best Chefs America, Chef Adam Stephens, coastal life, Fairhope Alabama, farm to table, fine dining, foodies, Nova Espresso, pastries, restaurant interview, Robert Evans, small town dining, sustainable restaurants, The Barn, The Barn interview, The Hope Farm, vacation Alabama, vacation spots, World's finest restaurants -
Ballotin Chocolate Whiskey
Hear me out. I am fairly new to the bourbon whiskey scene but came in fast as a writer who does research on topics I know little about. My love for bourbon is born not only out of taste but also out of respect for its history and stories. I’m full of random facts and constantly learning more. One thing I learned early on when studying bourbon is that you don’t mess with the way things are done. It makes those of us who believe in the rich traditions of Kentucky bourbon, nervous. After tasting a bourbon with the added flavor of chocolate, I see that tradition can remain as whiskey evolves.
Ballotin is created by Saloon Spirits, LLC, in Louisville, Kentucky, and was founded by Paul Tuell. Paul is a Kentucky boy himself and didn’t go into this half-hazard. He understands bourbon and has created a drink that brings out the beautiful bourbon notes we love rather than covering them up. It’s like pairing the right chocolate with the perfect bourbon, all in one bottle.
My husband and I sat down to finally taste our bottle of Ballotin Chocolate Whiskey the other night. It had been torture opening the bottle each day just to get a sniff and maybe steal a tiny sip here and there. I felt it was best we do not drink it on a weeknight in case we couldn’t resist overindulging. I have to say, this drink is tough to put down.
The notes in Ballotin Chocolate Whiskey
I recommend you allow the Ballotin to open up before beginning your taste. You can do this by allowing it to sit in the glass for a while or adding a couple of drops of water.
Here are the notes we found:
The color
The gorgeous color changes depending on the lighting. At first, I saw a deep, golden amber and then near a different light, the whiskey was a garnet red.
On the nose
*Very vanilla forward with sweet dark cherry.
*A slight hint of oak
*Pipe tobacco
*After it opened up we noted a nuttiness as well
The Palate
*On the tongue, dark chocolate as well as vanilla and mocha
*Spicey notes (slightly cinnamon) mingling with tobacco
The Finish
*caramel finish that lingers on the tongue for quite some time
What surprised us is the layers of this chocolate whiskey. I wasn’t expecting it. We were giddy with excitement (you understand I’m sure) as it continued to open up and we continued to taste new notes, including butterscotch and a subtle hint of orange.
Add Ballotin Chocolate Whiskey to your collection
Ballotin Chocolate Whiskey feels and tastes like a luxurious dessert. There’s a sweetness that is far from overbearing and it lessens the burn often felt by whiskey. I think those new to bourbon might like to give it a try for that reason alone; however, the taste is the best reason.
Seasoned bourbon whiskey drinkers will enjoy something new and different and be amazed at how this does taste like bourbon — like a rare and unique one. Ballotin Chocolate whiskey isn’t a bottle of whiskey with some chocolate thrown in. It’s well thought out, just as if one were pairing the right chocolate with the right bourbon.
Mr. Tuell has no intentions of turning out as many flavors as possible. He tells Kentucky Living, “I never want to see a day when there is Cotton-Candy whiskey, believe me,” he says. “However, people have become more accustomed to drinks and foods that infuse flavors that they never would have thought of before. Plus, what we are infusing into our mix are all off the bourbon flavor wheel.”
I say it is perfection and a welcome surprise.
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Angel’s Envy Bourbon
I was quickly spoiled in the bourbon world since Angel’s was one that I tasted pretty soon after I became interested in whiskey. Angel’s Envy is absolutely one of the smoothest out there. And when I say smooth, I mean not just taste but how it feels. The first time I sipped it, I said it felt like velvet on my tongue, though I think silk is a better word. I have yet to find anything that compares.
A Little History
Lincoln Henderson developed well-known brands such as Gentleman Jack and Woodford Reserve. He was a master distiller, and after he retired, his son Wes approached him about starting a family business. Dad agreed, and the business became Angel’s Envy.
The distillery in downtown Louisville, Kentucky is the youngest and opened its doors in 2016. Don’t let that fool you though. The distillery is young, but Angel’s Envy is steeped in Kentucky Bourbon history.
Have you ever wondered how Angel’s Envy gets its name? The alcohol that evaporates as the bourbon sits in barrels for years is traditionally called the “angels’ share.” What’s left is then the envy of the angels.
How It’s Distilled
They say Angel’s Envy is Scotch-inspired and American-made (with a dash of rebellion). I say it’s the perfect combination.
Like Scotch, Angel’s Envy uses a secondary barrel finish, but not just any barrel — ruby port wine barrels. That’s where the rebellion comes in. Angel’s Envy was among the first to use such a cask to finish a bourbon. Bourbon and port wine are introduced to each other, and the reaction is the sweetest, velvety perfection you’ve ever met.
Oh by the way, the distillers of Angels’ Envy are pure perfectionists and take their craft seriously, tasting every barrel before we consume it. It’s a tough job, but someone’s got to do it.
The Notes
After aging for 6 years, the bourbon spends 6 months in the port casks. What’s left are some of the world’s most beautiful notes:
- The color — golden amber
- The aroma — caramel, maple syrup, nuts, and vanilla
- The palate — creamy vanilla, tangerine, slightly smokey
- The finish — hints of Madeira (Portuguese wine), smooth, silky, it lingers on the tongue
How To Enjoy Angel’s Envy
With its list of smooth, almost sensual notes, certainly, Angel’s Envy needs no additions to make it enjoyable. If you haven’t found a bourbon you enjoy or are new to bourbon, I think it’s the perfect one to try. Angel’s has considerably less “burn” than some bourbons. But be warned, you’ll compare everything else to it and it’ll be tough to beat.
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The Perfect Lemon Drop Martini
I may be bias, but my man can make a cocktail. I sometimes feel bad for him because he’s become known for his skills so he’s often in the kitchen making drinks when we have get-togethers. He promises he enjoys it. He makes us a lemon drop martini at least once a week. The lemon is so refreshing and as always, the secret is fresh squeezed lemon juice. You’ve got to taste a little of the drink before you pour it to see how sour it is. Lemons vary and the amount of simple sugar you add might go up if the lemons are extra sour.
My first lemon drop was at a local restaurant where Damian and I used to meet before we were married. It was actually the spot of our first date. I know…sappy stuff. Once he started making lemon drops for me at my house when he’d come over, I caved to marriage.
Lemon Drop Martini
Ingredients
- 2-ounces vodka
- 3/4-ounce Cointreau or triple sec
- 1-ounce fresh squeezed lemon juice
- 3/4-ounce simple syrup (a little more to taste if it’s too sour)
- small plate with enough lemon juice to wet rim of glass
- small plate with sugar
Directions
- Dip the rim of your martini glass in the lemon juice on the plate and then in the sugar on the other plate and set aside.
- Pour all other ingredients in the shaker, add ice and shake vigorously.
- Pour and serve.
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Blood and Sand
I first tasted a Blood and Sand cocktail while visiting a favorite restaurant, Hardware. The picture on the menu reminded me of a Manhattan so I thought I’d give it a try. It was delicious, like the dangerous kind of delicious. The kind of cocktail that goes down way too easily. It wasn’t too sweet but it also had no burn. I was hooked.
We debated where the name might have come from. After hours of deliberation, we caved to Google. According to Taste Cocktails, some say the inspiration is from the movie, “Blood and Sand”, a silent film in 1922. However, others credit Harry Craddock whose Savoy cocktail book in 1930 was the first to include the recipe. No matter where it came from, this cocktail is unusual because it involves Scotch whisky. Not a lot of cocktails do.
Most of the recipes don’t call for bitters. My husband takes his cues from my ooohs and ahhhs when I take a sip, so at one point when he was experimenting with the addition of bitters, I apparently really enjoyed the Blood and Sand that evening. So, now it’s a permanent part of our recipe. It’s essential to use freshly squeezed orange juice. It’s really worth the effort. We keep a simple one in the kitchen and it works great.
Image Credit: https://www.shutterstock.com/image-photo/glass-blood-sand-cocktail-martini-garnished-1820515199 Blood and Sand
Ingredients
- 3/4-ounce scotch (choose one that isn’t too peated)
- 3/4-ounce sweet vermouth.
- 3/4-ounce Heering cherry liqueur.
- 3/4-ounce orange juice freshly squeezed.
- Dash of orange bitters
- Dash of cherry bitters
- Thin orange peel to garnish
Directions
- Shake this all with 3 to 4 ice cubes then pour into a cocktail glass…remember to double this for two cocktails.
- Garnish with the orange peel.
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Hardware Restaurant
Let me tell you about the most amazing restaurant you haven’t heard of. I live in the far west suburbs of Chicago. I mean, there’s a cornfield behind my house. An hour west of Chicago feels like a few days from the city. However, we can drive about 30 minutes east and find incredible restaurants. Enter…Hardware Restaurant.
Sustainability
Hardware is in North Aurora, Illinois. It’s sort of out in the middle of nowhere, but with plenty of other restaurants and shopping nearby. Every time I eat there I think to myself, They should be in the city. Their food is almost too good to be way out here. The thing is, they need space for their place.
Hardware has a greenhouse right onsite where they grow their own produce all year round. When you sit in the bar area you can see all of the beautiful greens growing in the greenhouse. It’s refreshing to see on a cold northern Illinois winter day. They also have little micro-orchards around the property where they grow their own nuts and fruits. Have you ever met a restaurant that does that? In the summer, when you pull in and see all the foliage, much of it in containers on the exterior walls, it just looks pretty. Then when you get closer and realize they are actually growing a good amount of the food you are about to eat, it’s fascinating. The list goes on.
Image Credit: https://www.instagram.com/hardwaregastropub/ 
https://www.instagram.com/hardwaregastropub/ Sustainability isn’t just a hip term at Hardware. They take action. Hardware brews their own beer, and the hops are grown on site. They even have their own well, so they know where the brewery water comes from. I haven’t even mentioned the food and already you can see, this place is beyond cool.
The Interior
The interior of Hardware is smart and it represents sustainability as well. If you love a warm atmosphere that makes you question your interior design abilities, this is the place for you. Some of the walls are covered in wood that’s been charred, which matches the fabulous aromas coming from the area where the restaurant is smoking meats. Tables and chairs are arranged so you feel the energy of the crowd yet can hear each other speak at your own table. They’ve done well with the acoustics in such a large setting. Everything from the light fixtures down to the flooring are artistic and well thought out. You’ll know as soon as you pull into the parking lot that you’re in for a unique experience. Hardware has managed to create a vibe that’s rustic, warm, yet hip and modern. Literally, you’ll even enjoy the restroom experience where sinks sit atop old kegs. Hardware is one of those restaurants where you can enjoy a lovely evening out in a little black dress or a sport coat, but you can also take a seat in your favorite jeans.
https://www.instagram.com/hardwaregastropub/ The Food
About the food — it’s incredible. We are sort of food snobs and feel Hardware is some of the best food you’ll taste anywhere. The charcuterie boards are beautiful and we tend to stuff ourselves on one every time. They include sausages and meats made in house.
Hardware is the only place, ever in my life, where I get excited about a salad. On their salad menu is a smoked gouda tart salad. We tried it one day out of curiosity because, you know, it had cheese in it. What shows up is a tiny little tart filled with smoked gouda and caramelized onions, hidden under a bed of Hardware’s microgreens that are tossed in a lovely vinaigrette dressing, pickled red onions, and some fig jam. First of all, just the salad is the best tasting salad you’ll ever have. I love a chef who understands flavor. Then, after being good and eating all your greens, the gouda tart is like dessert. My husband and I say, “Mmmm” an embarrassing number of times while eating it.
There are fun small plates to share, and I guarantee you’ll see offerings there you’ve never seen before. The entrees are delicious, and I appreciate that the portions aren’t ridiculous (less waste). Everything served at Hardware focuses on which fresh ingredients are available. Everything is seasonal while many items, of course, can be served all year round.
I could go on about every unique and perfect menu item, but I’ll let you see for yourself. However, please also try the teriyaki bacon with watermelon. On to the drinks…
https://www.instagram.com/hardwaregastropub/ 
https://www.instagram.com/hardwaregastropub/ 
https://www.instagram.com/hardwaregastropub/ Cocktails
If we want a cocktail made the way it should be, we go to Hardware (sometimes after church which feels a little wrong). Truth be told, my husband has become an amateur mixologist because the following weekend I usually ask him to recreate what we drank at Hardware. No pressure.
https://www.instagram.com/hardwaregastropub/ They have all the classics as well as their own creations. I have a vintage soul so I tend to order anything that sounds like it would be on the set of Casablanca or bring me a step closer to looking like Ingrid Bergman. Just trust me, the cocktails here do not disappoint. Then there’s the whiskey and whisky collection. If you sit at the bar, they all decorate the wall and it’s pretty fun to read as many as you can and look for new one’s you haven’t tried. Hardware boasts 400 whiskeys from all over the world.
Image Credit: https://www.instagram.com/hardwaregastropub/ -
Women and Bourbon Whiskey
As a woman who loves bourbon, I’m often left feeling like I’m forcing myself into a men’s club when I order two fingers or want to join in on the bourbon conversation. Don’t get me wrong. I am not man-bashing. My husband can attest, I’m a big fan of men. It’s just that most men probably don’t realize there are women out there who enjoy the layers of notes in a fine bourbon and the fun discussions that come from it (if they can find someone to talk to).
Times are changing for sure, but the world of bourbon is still aimed at men. Yet, I know women, including myself, who are fascinated by the stuff and enjoy drinking it. It’s no mystery as to why this attitude exists. Bourbon is as old as America itself, and with that comes old customs and habits that are tough to break. Back in the day, it wasn’t ladylike to go into a bar, let alone enter a smoke-filled room with gents and ask for a whiskey. Men today certainly aren’t against a lady drinking bourbon — they just aren’t used to it. And hey, it goes both ways. If a guy wants a pink comso, let him enjoy his cosmo.
If you are new to bourbon, as a woman it is intimidating for sure. Here’s the thing: you were born for tasting layers of flavor. It sounds dramatic but hear me out. According to Health, women’s senses behave differently than men’s and it may make them better at catching flavors and aromas. When tested, women often pick up smells that men can’t, and there are actually scientific reasons for it. For females, the area of the brain that controls our ability to smell shows 43% more brain cells and nearly 50% more neurons than a man’s. And when it comes to taste, women have more tastebuds on their tongues than men do. Interesting stuff. It’s not a competition; however, it’s an encouragement for the gal who wonders if she can taste bourbon as well as the guys.
If you need more encouragement, check out the awesome ladies from BourbonWomen.org. The founder of the organization, Peggy Noe Stevens, recognized a need for women to find like-minded women who enjoy bourbon whiskey. She is a Master Bourbon Taster and, in the past, she felt odd having so much knowledge, understanding, and love for bourbon in a world where she almost didn’t feel welcome. You can search for local branches of Bourbon Women in your area, here.
If you’re considering trying bourbon or learning more about it; jump in. If you’ve loved bourbon for a while now, keep sipping away. Bourbon whiskey was meant to be shared and everyone is welcome.
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