It is 102 degrees today in Silicon Valley and my mind—being the purveyor of desire—is yearning for a Negroni Slushy. I was recently introduced to the frosty delight at Chicago’s Parson’s Chicken & Fish (there is also one in Nashville), one of the trendiest bar-centric eateries that serve down-home southern comfort soul food like Beer Battered Fried Fish, Popcorn Chicken, etc., during a family gathering.
The Negroni Slushy is made with Chicago’s Letherbee gin, Luxardo Bitters (instead of Campari), sweet vermouth, and a tad of lime juice. Other handcrafted cocktails some of our group ordered were the Dark and Stormy slushy with rum, lime and ginger beer; Michelada with Modelo beer, house sangria, lime, salt and pepper, and Monsieur Coconut Slushy.
Cecile and I joined her brothers Mark and Lawrence Weiner, and their spouses Barbara and Jessica and children Zachary and Ilana and Annabel respectively; and sister Sherry and her daughter Emily.
Kyle and his partner Farbod and friend Kavon (not shown here) had a booth at The 98th annual National Restaurant Association (NRA) Show at McCormick Place showcasing Kyle and Farbod's SRIRACHA2GO product lines. The NRA is the foodservice industry’s largest and most comprehensive annual event worldwide and gave them quite a bit of exposure and contacts to national and international distributors.
Thanks to his uncle Mark, who is the Director of Dining Services for A’viands at Northeastern Illinois University Greater Chicago Area, our son Jason was able to join our daughter Michelle in attending the show one afternoon while we babysat our granddaughter, Lyla.
Cheers!
