Served in a large old-fashioned glass 2 oz of a peat-forward Islay scotch, such as Ardbeg and Lagavulin 1 ounce fresh lemon juice 1 ounce simple syrup 2 medium, juicy strawberries, hulled 1...
Chef Jason Laurin of Essence Catering
With the May 24 long weekend approaching, summer is officially on our minds. To...
A message from Chef Jason Laurin of Essence Catering. ‘If you’re as old...
