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« When King and Duke Comes Calling! » #love #champagnesorbet #kingandduke #canon6dmarkii #stephurfoodgameup #beherewithme #cherishthenow #theconsciousfoodie #foodie #atlfoodie #atlanta #atl #nomnom #latergram #instagood #instamood #instacool #instadaily #instapic #potd #instaphoto #picoftheday #photooftheday #foodfoodfood https://www.instagram.com/p/ByopOUUpDRw/?igshid=1gfgqtiv2i0uj
Atlanta peeps: ever eaten at @kinganddukeatl?! It is SO FREAKIN’ GOOD!!! They hosted my friend @fitbelleatl and I for the most amazing dinner this weekend - complete with a fresh Georgia peach salad! If you’re looking for the perfect casual date night in ATL, this is an amazing place! . . . . . . . . #kinganddukeatl #girlsweekend #atlblogger #atlantablogger #atlantabloggers #casualdatenight #datenight #atlantarestaurants #georgiapeach #heirloomtomatoes #bestofatlanta #kingandduke #georgiablogger (at King + Duke)
The King + Duke barrel
The whole point of my trip to Woodford Reserve was to have the chance to blend a barrel of Woodford just for King + Duke. I shared the guided tasting with Todd Roe, as well as my hosts, Tiffany Morris and Todd Ewing of United Distributors, and Danielle Goodson from Brown Forman. Together, we chose a blend of two of those 8 barrels, numbered 05K08 and 07C22. The numbers refer to the year, month and day the batch was distilled.
The flavors in King + Duke's barrel will be strong on the tea leaf (ice tea), tobacco, and leather, balanced by a lifted fruity and floral nose and a maple syrup sweetness.
The barrel itself will also make its way to King + Duke, where chef Joe Schafer will no doubt put it to good use making hot sauce or vinegar. These used barrels are apparently in high demand, with chefs using them for everything from making soy sauce to planking salmon. I've even heard you can add water to the barrel and freeze it to make it release more bourbon. But that sounds like wishful chef thinking to me.
Edible Atlanta published The Yearling in the current issue.
The King, indeed
King + Duke is getting ready to open. It is, to date, my magnum opus. It is by far the largest project I have ever undertaken. 200+ wines, 200+ spirits, 16 specialty cocktails, a $10,000 remote draft system, an $80,000 beverage inventory, 2 bars, 185+ seats, 3 floors. When I look around at what we have accomplished, it's quite staggering. I look forward to sharing more as it all unfolds.
