Click HERE to see what’s happening this week (and possibly beyond)
Here is a link to the newsletter from this week at manna: LINK
Thank you for supporting our little spot.
Click here: LINK to check out this week’s Newsletter.
Check out this week’s newsletter by clicking: HERE
You can sign up for these free weekly e-letters by simply signing into the box at the top right of the website’s homepage.
We appreciate your support.
Click here to read the NEWSLETTER
sign up for hit at the top right hand of the website’s front page.
Just wanted to let everyone know our schedule for the upcoming Holiday Season:
CLOSED: Thanksgiving Day, Thursday, November 28th
CLOSED: Friday, December 6th (Holiday Party)
CLOSED: Friday, December 13th (Rehearsal Dinner)
CLOSED: Christmas: Monday-Wednesday, December 23rd-25th
CLOSED: New Year’s Day: January 1, 2014
Click here to check out this update from manna: WOO HOO!
If you are interested in receiving this weekly e-letters you can sign up for them on our website homepage at the top right.
It has taken a while but we have finally got the barrels in house and the legislation to allow us to begin our first edition of our Barrel Program.
As some of you might know, we take our libations pretty seriously here at manna. Personally, I think we have the best mixologists around and they continue to push the envelope with their craft cocktail “mentality.” Seriously, they are chefs–they just don’t cook food–they cook beverages. See for yourself: CLICK
Both Ian Murray & Joel Finsel are extreme advocates of the timeless classic cocktails and innovative enough to “tweak” recipes in order to accommodate local produce and seasonal ingredients into the “mix.”
I know that some of you have visited some of the “food cities” scattered all over the United States: New York, San Francisco, Chicago, Austin, Portland, Charleston, etc… And if you perused their back bars like I do (when I visit), you would not recognize most of their spirit collections. Unfortunately, North Carolina regulates the alcohol that can be purchased by restaurants (and consumers), so unique and specialized liquors can be difficult to find.
[Those classic Prohibition-Era cocktails call for some liqueurs that frankly, I had never heard of and I've been in this industry for 20+ years.]
Now, the cocktail stars have aligned. We have located some of the spirits that we need and jumped through bureaucratic hoops to get them; ordered barrels & received them, requested permission to cooper housemade spirits; offered two fingers (one from each hand) and our first born goldfish to sacrifice; and have been given clearance to pursue a two year dream!
That said, Ian’s “Boulevard” cocktail has been ageing for a little more than one month and will likely go another month before we tap it. Both Ian and I have filed our next two batch’s recipes with the state and are awaiting approval (hopefully we’ll be able to proceed next week). If we are given permission, we will be barreling “Maple manna-hattan” and a Vieux Carre that will age for 60 and 90 days respectively.
Should all go well, we’ll unveil them in early July & early August.
I sit here today, staring at 4 empty barrels that are begging to help us with this program, too. Hopefully, we can organize some more interesting recipes, apply for permits to concoct them and continue the practice of mixology that clearly makes us very happy.
Maybe it does for you, too?