Posts by Mo Frechette:

Bar

Bryant’s Cocktail Lounge

Bryant’s Cocktail Lounge, est. 1938, is a house on a corner of Milwaukee’s Mitchell Street residential neighborhood. A bar in a house—oh boy. It could feel like drinking in grandma’s basement. Not so. Bryant’s has so many cool, cheap design tricks—tricks that feel utterly natural—that I felt it some of them were worth sharing. The […]

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Bar

Preserving Fruits with Liquor

At the Manhattan Cocktail Classic I took a class on preserving fruits in alcohol. It was the most interesting class I attended. If there was one thing I took away it’s that any bar should be thinking about doing this, especially one in a fruit-growing state like Michigan. It’s also something anyone can do at […]

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Bar

A Case for Punch

When you throw a party and want your guests to have a drink as soon as they take off their jackets punch does the trick. It can handle a mob of arrivals that would crush a bar making drinks to order. You can buy beautiful old cut glass punch bowls cheap at flea markets and […]

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Food

More Ways to Serve Cheese

What cheeses should you get for a cheese course? Until a few years ago I’d answer that question with what I’d learned as an event caterer. Go with a variety: a young soft cheese, an aged harder cheese, maybe a blue, maybe a goat or sheep’s milk option. Two ounces per person. That is still […]

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Food

Citrus Salad with Olive Oil and Marash Red Pepper

It’s high citrus season. This is the time of the year oranges, grapefruits and their cousins are at their best. You can really smell them from the outside — scratch and sniff the rind for full effect — and, inside, their fruit is at its most luscious. I like to make this salad, which is […]

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Food

Leftover Pasta Tips

It’s not hard to make leftovers into an ultra-tasty pasta dish. If you have anything from a couple odds and ends to a large, frightening buffet lurking in your crisper—it doesn’t matter. Last night I made leftovers pasta (above) with so many different things it looked like my refrigerator threw up. But it tasted fantastic. […]

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