Here at Amuse-Douche we are about showing our readers that they too can have a Taste, Sanctuaria or Blood & Sand level drink at home and that they too can have a high level food experience at home as well. These at home experiences may or may not be better then the same experience at your local steak house, cafe, cocktail bar, wine shop, etc, depending on your options, but trying this stuff at home should help improve upon your overall experience when you do go out, economy willing.
I personally feel that a drink prepared by Ted Kilgore at Taste will be significantly better then one I prepare myself, but that has a lot to do with the atmosphere and most importantly it has to do with Ted being an absolute pro. I feel that when you purchase a drink from Ted, you’re getting a drink and a show. For many it would also have to do with Ted’s technique and ingredients, but I’ve got those in spades.
Food can be tougher, especially when it comes to ingredients. There’s an economies of scale argument somewhere. For ingredients I go with Cheyl’s Herbs, The Wine Merchant, Whole Foods, Maplewod Farmer’s Market, various other farmer’s markets, Straub’s, the internets, and anywhere else that peeks your interests. There are ways to attain restaurant quality at home. Making demi-glacé and freezing it in ice treys is on of Bourdain’s tricks from Les Halles.
One rule, always check out out of town liquor stores, distributors in different places carry different products. Best one I found is Argonaut in Denver.
The idea held by many that a perfect Manhattan followed by a crusty filet and pear tart with ginger ice-cream is not attainable or worth doing at home is depressing and further leads us as a nation on our journey to the middle.
We will try to further our above stated purpose in the most amusingly douchie way and are confident that with years of experience in food, cocktail, and douchery, we will succeed.