Author: RavensClub
29 Mar Community can drive bar culture
Zack and Nick sit down to talk about the bar culture at The Ravens Club, our Old Fashioned, and even debunk and a myth or two. [blockquote text="What we do, is essentially try to make everyone that walks through that door, a lot happier on their...
05 Nov Please Don’t Ask Me About Pappy
There are already conclusive reports that this 2015 whiskey season’s stock of Pappy Van Winkle will be far less than there has ever been. The most sought-after expressions are aged 15-, 20- and 23- years, respectively. Creamy, full-flavored, so smooth, big and bold and everything...
11 Oct Crafting the Liquid Medium
The Ravens Club was recently asked to be part of a film project to support and shed light on the great film program over at Washtenaw Community College. Nick and I were interviewed about what we love doing the most: working with drinks. The process...
21 Apr Charcuterie Obsession: The art and science behind our chicken liver mousse
My obsession with this ancient art form began even before TRC was conceived, back in 2009 when I picked up a copy of Brian Polcyn’s book, Charcuterie: The Craft of Salting, Smoking and Curing. Brian’s book demystified the process of creating delicious smoked bacon, terrines...
07 Apr Wisely Loyalty Rewards Program at TRC
Loyal to TRC? Reward yourself by downloading the Wisely Loyalty app. Based on how much you spend, you qualify for tiers that come with certain benefits and perks like extended Happy Hours, complimentary food and even your own private chef's tasting dinner with TRC cocktail...
06 Apr Spirits in 2015: A Conversation with Paul Pacult
I was recently contacted by our friend, Mr. Paul Pacult, author of The Spirit Journal and the foremost expert and critic of spirits worldwide, to comment on his yearly "State of the Union" for all things alcohol related. His essay is submitted yearly to the trade journal, Cheers...
16 Mar An Introduction to Chef Matt Downarowicz
As many of our guests know, our newest Executive Chef, Matt Downarowicz, will take over at the end of this month when Chef Frank Fejeran leaves to start his own food venture: ricewood. We sat down with these two hilarious chefs to talk about Matt, the future...
03 Feb Dinner & Beer Pairing with Dark Horse Brewery
The Ravens Club is partnering with Dark Horse Brewery’s beer ambassador, Patrick O’Rorke, for a night of beer tasting, great food and stories of life in the Dark Horse Nation! We will certainly have a few surprises for you from the famed Marshall, Michigan brewery...
24 Jan Bitter Obsession
Our obsession with bitters started in 2010 when the barmen and I got together on our cocktail bar concept and the idea of creating as much as possible from our own hands. Bitters are a major component in several of our favorite classics like the...