Most people know that Husk Nashville is one of the exemplary farm-to-table restaurants in the country, but don’t sleep on the bar there. (Really, they’ll kick you out. True story.) The talented mixologists at Husk have always collaborated with the kitchen staff to source innovative seasonal ingredients for their cocktails and also to plant botanicals in the on-site kitchen garden for use in cocktails. And though Mike Wolf has moved in from Husk to a new gig as one of the co-founders Chopper (the Nashville Scene Writer's Choice for Best New Bar), his heart remains in that garden and with using natural ingredients in cocktails.
He shares this philosophy in his upcoming book, Garden to Glass, an exhaustive study of how to incorporate natural ingredients into drinks. These elements can be in the form of house-made syrups, bitters and cordials, or added as flavorings or garnishes to cocktails. In his book, Wolf offers instructions for how to forage, plant, harvest and use these ingredients, as well as how to preserve your garden haul through the winter. He also explores the concept of using smoke and fire to change the character of cocktails.
The book features detailed recipes along with evocative photography, illustrations and other graphics to take you step by step through the process of expanding your cocktail repertoire through the use of natural ingredients. The foreward is from Wolf’s former culinary partner at Husk, Sean Brock, and the book boasts glowing reviews from some of the top chefs and bartenders in town.
To celebrate the book’s pre-release, Wolf will be the guest of honor at a reception to be held this Sunday, Nov. 3, 4 to 6 p.m. at the Stables at Husk, the cozy private dining space next to the main restaurant. Tickets to the event are $50 and include a copy of the book, cocktails and snacks from chef Katie Coss and the kitchen at Husk. If you’re looking for a way to elevate your home mixology skills or to make your garden even more productive and delicious, buy your ticket at the event website.
