That’s my jam

The Coast - Food and Drink Local Recipes - - Contents -

Black Sheep If you set­tle in for a long and lazy late-morn­ing meal at the Black Sheep, chances are you’ll no­tice a stand­out sup­port­ing char­ac­ter on many brunch plates—jam. The sea­son­ally in­spired, house­made blue­berry basil jam has re­cently been added to mix, co-owner Dave Wood­ley says, and has be­come a bit of a sig­na­ture. So much so that its made its way into the sum­mery ad­di­tion to the cock­tail menu, That’s my jam, a drink crafted by one of the Sheep’s staff bar­tenders. “Cock­tails are an im­por­tant and fun thing for our guests,” says Wood­ley of the restau­rant’s fo­cus on keep­ing the drink se­lec­tion as cre­ative as the food op­tions. “We just want to do ev­ery­thing re­ally well. As chefs we de­sign a lot of the drinks as well, which is a dif­fer­ent ap­proach maybe, but we’re putting flavours to­gether all the time.” If tak­ing a quick roadie to Ox­ford to snap a pre­dictable pic with the big berry it­self isn’t in the cards for you this spring, sip­ping on this should sate your sea­sonal crav­ings.

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