Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely young daughter, Kyla Audrey, in Franklin.
THERE ARE THOUSANDS AND THOUSANDS OF
FOOD BLOGS, BUT ONLY ONE CULINARY NO-
I remember it was 1983 because everywhere I went in my rental car...
This was constantly on the radio.
I had traveled west to attend a Milwaukee friend's wedding.
He was marrying a
One night, the bride and groom-to be and many in the
A few minutes later, she came back and told me politely that the bartender would like to speak with me. Sure, no problem.
Dressed in typical white shirt, black tie, the middle-aged mixologist greeted me with a friendly inquisitiveness. Wasting no time, and apparently not concerned at all about his ego, he got right to the point, asking me directly for instructions on making an old-fashioned.
I inquired if he had brandy in stock because after all,
Fine. I was appreciative that he was so honest and willing to satisfy a customer. So I went through the entire process that I knew very well having watched my father do it many, many times. It was his favorite adult beverage, God bless him. Sugar. Angostura bitters. Brandy. Sweet soda. Ice. Garnish. The result that night in Santa Barbara was grand, as if it had been concocted in the
During the mixing, a small crowd had actually gathered at the end of the bar where the old fashioned was taking shape to observe.
Leaving drink in hand to return to my table, I noticed the bartender suddenly had a look of intense pride. If I wanted another, I was told he’d be happy (and confident) to prepare another.
I felt pretty cool. Before my trip was over, a Valley Girl-type I met at the actual wedding reception guffawed when she learned I was from
‘It was nice chatting with you. Have a nice evening.”
Yes, here I was in fancy-schmancy swanky
It’s cool to be cool and while I try to stay at the head of the pack when it comes to pop culture, I definitely come up short.
Case in the point: The TV series, “Mad Men.”
I know exactly two facts about the program:
1) It’s on Sunday evenings.
2) It’s extremely popular.
The Hollywood Reporter reported on 3/26/12, “Months of buzz for the long-delayed return for Mad Men paid off in the numbers. Sunday's two-hour fifth-season opener brought record showings among viewers and key demo groups. Mad Men drew 3.5 million viewers during the course of its extended broadcast. That's 600,000 more than the previous high of 2.9 million achieved during the season-four premiere, a 21 percent jump.”
Since I know only two obvious and not very detailed facts about the program, I turned to a devotee of This Just In who just happens to be a regular viewer for a descriptive summary. She informs:
“Mad Men is set in a
That's Don Draper, one of the main characters. His drink of choice: the old-fashioned, which has generated a tremendous rebirth of the cocktail's popularity.
And with this resurgence comes a host of so-called “experts” or “enthusiasts” claiming to have expertise on this classic cocktail.
Sorry, but this is NOT an old fashioned. Serve that to anyone over 50 in Wisconsin and they'll spit in your face.
Of course, we hayseeds in the
In the "City that doesn't sleeps," the old fashioned has taken off.
At Seersucker in Brooklyn, and old-fashioned is served with sorghum syrup.
At JBird on East 75th Street, an "original" old-fashioned is offered. But JBird just couldn't stop there. JBird gets too creative as illustrated on page one of its cocktail menu.
JBird's old-fashioneds. Photo: NY Times
Call me behind the times, but I'll take what the bartender gives me in any Wisconsin supper club when I ask for an old fashioned. New York, you can keep your honey-nut old-fashioned. Bartender, I'll have mine with brandy, fruit (but most often, olives), thank you.
I'll make an exception for this Rehorst version.
*THIS BLOG IS DEDICATED TO MY LATE FATHER WHO COULD MAKE AN OLD-FASHIONED BETTER THAN ANY BARTENDER ON THE PLANET.*
CULINARY NO-NO BONUSES
New York City bureaucrats (liberals) now going after happy hour.
Stop picking on food.
How to ruin a mighty good food...hold a contest.