Bacon & Egg martini not just for brunch

12/9/2009 | Los Angeles Times (tiered subscription model)

Customers at Allston Yacht Club in California quickly approved the latest brunch cocktail, created with bacon-infused vodka and garnished with a pickled quail egg. Originally added as part of a new brunch menu, the drink is quickly catching on with nighttime diners.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations