Ashley Christensen Restaurants

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Category: Death & Taxes

Marrow Magnum Mondays for August

In August, we’re taking Marrow Magnum Mondays at Death & Taxes to Austria. Why Austrian wines, you ask? Our beverage director, Cappie Peete, is jazzed on these bottles after spending four days this spring at VieVinum Hofburg Vienna, a wine fair.  While there, she had the opportunity to visit wineries, talk with wine makers there, and, oh yea… taste a BUNCH of different Austrian wines.

She picked some of her favorite magnums to share this month at Death & Taxes. We’ll be pouring these by the glass, and featuring our embered bone marrow to boot.

On August 6th, look for the 2017 rosé from Heidi Schrock, one of Austria’s top winemakers.

On August 13th We’ll be featuring Szegiti Gruner Veltliner, which has notes of lime and green apple. This wine if full of flavor, with nice delicate bubble that keeps us coming back for more.

On August 20th we will have Schloss Gobelsburg Cristercien rosé, which has under-ripe berry tones that give it a nice crisp flavor. This rosé drinks like a white wine with its tartness.

On August 27th, to end the month we will be pouring the 2016 Tegernseerhof, Gruner Veltliner Smaragd, "Bergdistel." This wine is richly textured and not too fruity. It has apple and pear tones with nice hints of umami flavors. It is lip smacking and is perfectly paired with bone marrow!

Make your Monday reservation here

 

Recipe: Embered Sweet Corn with Lime and Basil Butter

Looking to become a grillmaster this summer? We asked the cooks at Death & Taxes, our wood-fire focused restaurant, for tips and tricks to harnessing the power of the grill. (Make a reservation at Death & Taxes here.)

Picking Your Fuel

Gas grills are great for quick, easy grilling in the summer, but they don’t offer the same flavor or intense heat that you get from grilling with wood or charcoal. At home, we opt for natural hardwood charcoal.

Lighting the Grill

The best way to light your grill quick is to put newspaper or cardboard under the charcoal and light it, let the coals turn gray and wait until they are mostly covered in ash before you start grilling. At home, use a charcoal chimney, which will help the coals ignite more quickly. Place your paper in the bottom of the chimney, pile the charcoal on top, and light the paper from the bottom end of the chimney. Do not use lighter fluid—it can affect the taste of the food.

Arranging Your Flame

Once the charcoal is going, carefully pour it out of the chimney and into the grill. We suggest pouring the charcoal into a pile on one side of the grill, so you have a hot direct heat zone, and a cooler indirect heat zone. This is sometimes called “banking the coals” to one side. Doing this allows you to char your ingredients on the direct heat side, then move them over to finish cooking them without burning them on the indirect heat side.

Or, ditch the grill grates altogether and try cooking directly in the embers, a technique we use often at Death & Taxes. This is where grill baskets really come in handy. Pile hearty ingredients (like oysters, for instance) into the grill basket, and then carefully nestle the basket into the embers of your charcoal. Get the recipe for roasted oysters here. Or, try cooking delicate vegetables in the grill basket, like corn kernels. See our recipe for embered corn below.

What to Grill

Classics are classics for a reason: we love to grill steaks, sausages, chicken thighs, and corn just as much as the next person. But if you want to get fancy and impress your friends, try grilling avocados or peaches. Wipe the cut surface of the fruit with neutral vegetable oil before you place it cut side down on the grill. Soft delicate ingredients like peaches only need a few minutes on the grill, so watch carefully. Serve peaches with ice cream, or as part of a savory summer salad.

Grilling Housekeeping

Make sure your grill is set up away from the house, never leave it unattended, and always have a backup plan in case your fire gets bigger than you can control.

Lastly, cleaning your grill is very important. The most effective way to clean your grill is to use agrill brush and a hot fire. Let the grill get really hot so it burns off whatever's left on the grill, then use the brush on the grates to finish cleaning.

Embered Sweet Corn with Lime and Basil Butter

Serves 4

6 ears fresh corn, shucked

8-12 large basil leaves, torn

Fine sea salt

4 tablespoons unsalted butter, softened

2 limes

Prepare a grill with charcoal; arrange the charcoal in an even layer. Place a grill basket with fine holes directly on coals to preheat for about 3 minutes. Add the corn kernels, and a few pieces of torn basil to the hot basket and season with sea salt. Roast directly on the coals until the kernels start to char, about 3-5 minutes. Be careful not to overcook, especially with fresh sweet corn.

Remove from heat and transfer the corn into a large metal mixing bowl. Toss with the butter (it will melt from the residual heat of the corn), more torn basil, and the finely grated zest and juice from both limes. Add more sea salt to taste, and serve immediately.

 

AC Restaurants Closed on July 16th

We are closed July 16thfor our annual staff appreciation day. While we’re away you can still enjoy our food, by using recipes from our cookbook, Poole’s Recipes and Stories from a Modern Diner. There are so many great recipes to choose from, but this time of year we’re particularly fond of making the watermelon salad. It’s one of our favorite recipes and it’s perfect for a hot summer day.

Enjoy this recipe and we’ll see you on the 17th!

Watermelon Salad with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette

SERVES 4

Ingredients:

4 (2-inch-thick) slices of ripe watermelon

Sea salt

Black pepper in a mill

2 ripe avocados

4 ounces chèvre

8 fresh basil leaves

¼ cup Sweet Onion Vinaigrette (recipe follows)

Place a watermelon slice on each of four plates and season with salt and freshly ground pepper. Cut each avocado in half, remove the pit, and carefully remove the peel. Thinly slice the avocado halves, leaving ½ inch at the top so that they stay together. Gently press at the center to form a fan. Season each half with sea salt and coarsely ground pepper. Place 1 avocado portion on top of each watermelon slice. Crumble 1 ounce of the chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the vinaigrette over each plate and serve.

For the sweet onion vinaigrette: In a mixing bowl, cover 3 table­spoons minced sweet onions with 1/3 cup champagne vinegar. Let marinate for 15 minutes. Using a whisk, stir in 2 teaspoons honey and a pinch of salt. Begin whisking the vinegar mixture in a circular motion. Slowly drizzle 1 cup neutral vegetable oil in a thin, steady stream, whisking continuously until all of the oil is added to the bowl and the mixture is emulsified. Season with salt to taste.

Marrow & Magnum Mondays at Death & Taxes

Monday might be the best day of the week to visit Death & Taxes, particularly if you’re a wine lover.

To start every week, we pick a magnum of wine to feature by the glass for the evening. It’s an exciting chance to try something out of magnum without committing to the entire large format bottle.

And even better, Monday is also synonymous with bone marrow. Come in any Monday to enjoy the off menu feature of embered bone marrow, with fried capers, pickled shallots, and toast.

Here are the magnums we’ll be featuring of the course of July. Make your reservation here.

  • July 2:  Julien Sunier, Gamay, Fleurie 2016
  • July 9:  Hofgut, Riesling, Spatlese Feinherb, "Niedermenninger Herrenberg," Mosel, Germany 2015
  • July 16:  Red Car, Rosé of Pinot Noir, Sonoma Coast, California 2017
  • July 23:  Massican, Ribolla Gialla/Tocai Friulano, Napa, California 2017
  • July 30:  Lucien Crochet, Rosé of Pinot Noir, Sancerre, France, 2017

 

James Beard Award 2014Best Chef: Southeast
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237 S. Wilmington St, Raleigh NC, 27601

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Bridge Club

105 W. Hargett St, Raleigh NC, 27601

Death & Taxes

105 W. Hargett St, Raleigh NC, 27601

[984] 242-0218

Poole's Diner

426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477