by Cyndy Tandy
‘Ville Voice Eats Correspondent

After much debate about what to have for dinner, a friend and I decided that the shrimp Jenkins from Jack’s Lounge on Sears Avenue would hit the spot. Carry out? Sure let’s take a ride over.

Let’s not get ahead of ourselves, is everyone familiar with Jack’s?  Located in the heart of St. Matthews, it is next door to its brother restaurant, Equus. Chef Dean Corbett is the proprietor and it’s been a local haunt for ages now. We happen to prefer frequenting it on the coldest and rainiest of autumn and winter nights, the atmosphere is perfect. Dark wood paneling, large overstuffed leather sofas and an eclectic mix of folks make for a cozy nest to enjoy a libation and a nibble.

The shrimp Jenkins is a lightly breaded shrimp dish, served with mashed potatoes. The brown sugar, Worcestershire and hint of tabasco in the sauce give it a sweet southern tang, and not too much heat makes it perfect ( and it was!)

Of course we could go on and on about the stand-by dishes we have always loved, such as the crab cakes or Deano’s Nachos, but there is a new one on me that we’ll highlight then it’s onto the libations. If you go, there is a rock shrimp mac & cheese that is to die for!  Traditional mac is tweaked into a yummy mixture of more pungent cheeses and hearty rock shrimp that takes this to my list of favorite comfort foods in the ‘Ville.

Onto the heart of the tale –

Read the Rest After the Jump…

The cool weather and sleeping with the windows open must have given me a wee sore throat. Feeling sub-par, we had intentions of carry-out, but decided to stay and chit chat with folks whilst we had dinner.

Sitting at the bar, the resident CCO ( Chief Cocktail Officer) Carrie Reesor was holding court with a few regulars. Our dear friend Joy must have had the night off, or we would have given over the libation creation to her, ‘cuz she is the best in town.

Thinking I needed something to coat my throat, I ask if they have the Wild Turkey American Honey. Indeed they do, so onto the Chilled Cider, oh wait, no cider? OK, plan B ( we always have a plan B!)

How about a Wild Turkey Honey, hot tea, lemon and real bee honey?

Carrie is on it!

He returns with a tall mug piping hot and it smells divine.

The Tandy’s Turkey Tea has been born!

Here’s his recipe;
Hot tea
juice of 5 lemon wedges
1 tablespoon of honey
a good pour of Wild Turkey American Honey

I would suggest that you have a cinnamon stick or perhaps a clove around if making this at home. And as far as the medicinal purposes? I can say that this morning my throat feels great and I broke my fever in the night woo-hoo! A new toddy is on the loose for Fall. Will be perfect for Dove season (which starts September 1st).

The aforementioned Cider cocktail is not a new one on us; When at home, for a really good nightcap, we chill our Wild Turkey American Honey in the freezer.  If you have not tried the WTAH, it’s a “71 proof, exceptionally smooth liqueur blended with pure honey and bourbon whiskey.”  And it holds up to its label.

We take a jigger on ice, add natural apple juice or cider, on the rocks.

Daddy called it “Apple Jack” when using Jack Daniels, so we’ll call this one Cyndy’s Chilly Cider just for fun.

I also suggest a garnish of apple slice, nutmeg or cinnamon just for a little extra flavor.

Enjoy the cool nights with a little neighborhood haunt and a new cool weather beverage, and we shall see everyone out and about!

Cheers!