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"America’s First Museum: Charles Willson Peale’s 'Novel Idea That Stuck'"

What does it take to create a museum from scratch, particularly when it hasn’t been done before? As the colonies of the New World united to prepare for war against England, Charles Willson Peale established America’s first successful public museum in Philadelphia, in addition to being an artist, soldier, and naturalist.


“Peale was both a self-promoter and a deeply curious person, so he was always eager to see what he could learn from others,” says Merrill Mason, director at American Philosophical Society (APS), which exhibited “Curious Revolutionaries: The Peales of Philadelphia” at the APS Museum in Philadelphia last year

Read more at The Saturday Evening Post: "America’s First Museum: Charles Willson Peale’s 'Novel Idea That Stuck.'"

"Cork & Kerry’s Barreled Boulevardier Improves With Age"

Replace the gin in a Negroni with an American whiskey and you get the Boulevardier. But for some mixologists, this simple swap of base liquors isn’t enough. Aging the ingredients in a barrel and garnishing the cocktail with a flamed orange twist immeasurably enhances the taste — and is just plain fun.


“It’s really photogenic; it’s a great color,” Doug Brickel, beverage director and co-owner of Cork and Kerry in Floral Park, says of the speakeasy-style craft cocktail bar’s Barreled Boulevardier, which is made up of Old Overholt Rye, Dolin Rouge Vermouth and Gran Classico Bitter. “It’s a bright, rich orange.”

Ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, the boulevardier cocktail is traditionally composed of two parts bourbon, one part sweet red vermouth and one part Campari. The ingredients are then poured on ice and stirred. It’s garnished with either a cherry or an orange peel.

Read more at Long Island Press: "Cork & Kerry’s Barreled Boulevardier Improves With Age."

"Mr. Crook’s Pub ‘Pops Up’ at the Chequit"

The Chequit is taking a page out of England’s pub playbook, reinventing it with a twist and offering a new seasonal dining concept to its guests.

“We wanted to create a cozy and relaxed gathering spot for guests and locals during the quieter months and were inspired by the classic British pub, similar to the one David [Bowd, Chequit co-owner] grew up working in the village of Salt in England,” said Kevin O’Shea, who owns Salt Hotels, the full-service hospitality company managing the Chequit, an inn on Shelter Island, with Bowd.

The pub scene has always been a central focus in England. Keeping this in mind, the duo developed a similar experience for the Chequit clientele. Mr. Crook’s Pub, a pop-up restaurant, became the result of the hoteliers’ vision.

Read more at Edible Long Island: "Mr. Crook’s Pub ‘Pops Up’ at the Chequit."

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