Good Taste

The Cask Taphouse & Grill

Written by Lenora Dannelke

A warm atmosphere sets the tone for casually refined dining and stellar sipping with a local focus.

WE LOVE

Cashew Crusted Chicken — one of the stars on the seasonally revamped menu for spring and summer—represents the quintessence of warm weather fare. The toasty, nutty coating provides this mild, tender meat with an appealingly crunchy texture, and a house-made mango salsa offers a bright and juicy counterpoint. The addition of rum butter takes the flavor over the top. This tropically inspired entrée, presented on a bed of coconut jasmine rice, will please both adventurous palates and those who crave comfort.

CHEERS

Diverse libations flow from the lively bar. If you have a difficult time making a choice among the 27 taps—24 of which rotate, ensuring an ever-changing selection of intriguing (mostly regional) brews—a beer flight will expand your tasting experience. Whiskey aficionados can also create a flight from the more than 60 varieties of whiskey and bourbon in stock. In keeping with the restaurant’s accent on local products, try a glass of on-tap wine from a nearby winery or sip a drink crafted with locally distilled spirits. Choose from classic cocktails or fresh and lighter creations that reflect seasonal preferences, like The Smoked Pineapple.

WHAT'S THE VIBE LIKE?

The Cask, which opened last August, has quickly become a community gathering place, where friends and neighbors greet each other, and large groups of co-workers or multi-generational families come together to celebrate retirements, birthdays, and other special occasions. Exposed brick walls, warm wood tones, and rustic barrels contribute to a yesteryear ambiance that’s just right for a great dinner, casual nibbles and drinks, or a relaxed Friday evening listening to live music.

Q&A

Any upcoming menu changes?
Look for seasonal dishes on the lighter side—with lots of color, flavor and freshness. One exciting new entrée: the Imperial Crab Cakes, paired with a snappy vegetable slaw and crispy potato haystacks. Spicy remoulade sauce supplies a zesty counterpoint.

Who are your new chefs?
Co-Head Chefs Amanda Gimbar and Bryan Wallace bring years of experience to the table. Chef Amanda began her front-of-house career as a server—but the kitchen was calling. As sous chef since Cask’s launch, she’s now thrilled to oversee the entire kitchen. Equally impressive, Chef Bryan worked his way up the restaurant ranks from dishwasher to cook and sous chef to executive chef. He loves to challenge himself daily, which fuels his desire to create innovative signature dishes and perfect the classics.

Is outdoor seating available?
Absolutely. In addition to a patio that’s equipped with heaters for cool spring evenings, there are 8 seats inside and 8 seats outside the garage door area, which creates an awesome open-air feel.

Are you open on Mother’s Day?
Yes, though reservations made through Open Table or our website are strongly recommended. Additional holiday offerings include a Chefs’ Fixe Prix menu, plus drink features and sangria. The patio will be open, weather permitting.

CHICKEN TANDOORI SKEWERS

INGREDIENTS

1 lb boneless, skinless chicken (breast or thigh)
1/2 cup plain yogurt
Juice of 1/2 lemon
1/2 small onion, minced
1 T garlic powder
1 T ground ginger
1 T garam masala
1 T smoked paprika
1 tsp. ground cumin
1 tsp. coriander
1/2 tsp. cayenne pepper
Salt to taste

Yogurt sauce:

• 1 1/4 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 cup chopped fresh dill, stems removed
• 1 T olive oil
• Juice of 1/2 lemon or lime
• Salt as needed

Slaw:

• 1 sm head cabbage, shredded
• 1 sm green bell pepper, shredded
• 1 sm carrot, shredded
• 1 sm onion, finely minced
• 1/4 cup sugar
• 1/4 tsp. salt
• 1/2 tsp. celery seed
• 1/2 tsp. mustard seed
• 3/4 cup white vinegar

DIRECTIONS

Cut chicken into 1-inch wide slices and set aside. Mix remaining ingredients in a large bowl. Place chicken in the bowl of marinade and stir to coat. Cover and marinate in the refrigerator for 2 hours and up to overnight. Remove from refrigerator and bring to room temperature. Thread chicken onto 8 small or 4 large skewers (if using bamboo skewers, soak in water 1 hour before use). Grill over medium heat until cooked, turning once, about 3 to 5 minutes per side. Serve with yogurt dipping sauce and slaw on the side.

For the yogurt sauce:
Mix all ingredients in a medium bowl, cover, and refrigerate at least 2 hours before serving. May be made one day ahead.

For the slaw:
Mix cabbage, pepper, carrot, and onion in a large bowl. In a separate bowl, whisk together sugar, salt, celery seed, mustard seed, and white vinegar. Pour dressing over vegetables and toss until combined. Cover and chill at least
2 hours before serving. May be made one day ahead.

Serves 4

THE SMOKED PINEAPPLE

INGREDIENTS

2 oz. mescal or tequila
1 oz. homemade spiced pineapple syrup (see below)
1/2 oz. triple sec
1 oz. fresh lime
Splash of pineapple juice
Smoked sea salt for rimming glass
Fresh pineapple for garnish

Spiced pineapple syrup:

2 cups pineapple juice
2 cups sugar
1 habanero pepper, pierced with a fork
1 cinnamon stick
1 star anise
1 dash salt

DIRECTIONS

For the spiced pineapple syrup:
Place all ingredients in a large saucepan over low heat. Stir mixture slowly until just boiling. Remove from heat and strain through a fine mesh sieve. Cool to room temperature and then store in refrigerator. (yields about 1 quart)

For the cocktail:
Pour mezcal or tequila, spiced pineapple syrup, triple sec, lime juice, and pineapple juice into a cocktail shaker; add s ice and shake well. Rim a rocks glass with smoked sea salt and fill with fresh ice. Strain the cocktail mixture into the glass. Garnish with a pineapple wedge.

Serves 1