From Ours to Yours -- Merry Christmas

From Ours to Yours -- Merry Christmas

We'd like to wish everyone a happy and healthy Christmas and holiday season from Adam and Patrick at Tipped Mixology. Cheers! 

Tipped is Getting Going!

Tipped is Getting Going!

It's finally time for that all-important announcement...

Well folks, it's been a year. In this year, an idea was fostered. It evolved well past what I could have ever imagined. We've brought on about 60 followers on our Twitter account, 1500 unique likes on our Facebook page, and amassed almost 15,000 unique views to this very blog! You guys are all awesome. We made logos and scrapped logos, officially filed our business, found a manufacturing facility, acquired insurance, signed many documents, tasted and re-tasted multiple drink recipes, solidified a very unique and tasty three, and can finally say we're going into production! After one year of moving Tipped Mixology along the path to becoming a real venture, you will soon be able to taste our hard work.

You'll now notice a change to our website; our store is live! We will be manufacturing small batches of each of our three drink mixes for resale and will be taking pre-orders for the finished product. Only 40 of each flavor are being made this time around, so be one of the lucky few to taste our first run. Our manufacturing date is January 3rd, so you'll receive the mix just a few weeks after the new year. Along with your drink, you'll also get a chance to help out our young company by sharing your thoughts with us--either a short survey or a quick email. If you fill this out, you'll make it to our contributors page... yes, that thing does have a purpose!

It's been such a fun year and we can't wait to share all our hard work with each and every one of you. With your help, we'll soon be able to ramp up our manufacturing and distribute a larger number of our drink mixes. 

All the best,

-Adam from Tipped Mixology

Back to Gwynnett Street

Back to Gwynnett Street

How was my second time at this Williamsburg fine-dining staple?

Back in April, I wrote about Gwynnett St. I took a very neutral stance on the restaurant, leaning a little more towards being hyper critical. I had a chance to go back this past week, and then re-read my post. Many of the things I was critical on had been addressed… I’m sure it had nothing to do with my post. I went back with a more open mind; I always try something twice before I make a firm decision. It’s only fair.

Right off the bat, there was a hostess station. Our hostess greeted us immediately, asked if we could patiently wait for a moment, and then took us to our seats within a minute of walking through the door. This was vastly improved from my last meal. We didn’t do the tasting menu, instead opting towards sharing two appetizers, each getting an entree, and sharing a dessert. The whiskey bread was still amazing. The apples and oysters with calves brain, horseradish, and watercress was just weird enough to work, the calves brain mimicking foie gras with added gaminess. I never thought of apples and oysters together, and I could have done without them on the first bite, but by the end of the meal, I got it. It was adventurous surf n’ turf, and I liked it a lot. We each got the chicken, which was just as good as before. This included mushrooms, rosemary, brussel sprouts, and picked autumn berries. The dish was perfection. Finally, I had something to wipe my whiskey bread through at the end of the meal. Our dessert was peanut and chocolate with cranberry gelee and brittle. Fancy peanut butter and jelly is exactly what came to mind—it was fantastic.

So, the food was undoubtedly great, but how about the service? This was my biggest gripe the last time I ate at Gwynnett St. This too, was a major improvement. Our waiter was knowledgeable about the menu and relaxed in his approach. He coined the oysters and apples as surf n’ turf and brought up the fancy peanut butter and jelly, so I need to give him credit for that—he joked to keep things light, but didn’t dwell around the table. He came when he needed to, explained the dishes, and then disappeared to his next table. He embodied everything a waiter or waitress should be.

Gwynette St. didn’t surprise me, because I knew the greatness was there. They’re a diamond in the rough and have won me over. From now on, I’ll always wonder why my chicken doesn’t have hay ash rubbed across the skin. Gwynette St. has a new fan. 

- Adam from Tipped Mixology

The Thanksgiving Transition

The Thanksgiving Transition

A recap, and the transition from Thanksgivng to the Christmas season

First of all, I hope everyone had a fantastic Thanksgiving! It's easily my favorite holiday--any holiday with food as a major theme wins through in my book. Black Friday is behind us, and I hope no one got trampled, Small Business Saturday came and went, Cyber Monday gave us all a reason to slack off at work, and what-the-hell-do-I-do-now Tuesday left us all thinking where do we go from here? Yeah, there are no more catchy-named days between now and Christmas, but that doesn't mean you can't fill the holiday void. Here's a Tipped recap starting with a very Thanksgiving Chirstmas carol rewind: