It wouldn’t be summer in the Tri-Village area without Digfest, which was held June 11 this year. In this edition of On the Table, you’ll find a drink and a meal from Digfest 2016 -- it's not just for drinks!
While walking off the buzz and food coma at Digfest, try this not-too-spicy dish from Yats Cajun Creole and this summery, bubbly drink from Hudson 29 Kitchen + Drink.
Photo courtesy of Vital Companies
Drunken Chicken from Yats Cajun Creole
When owner Jason O’Rourke realized that Digfest wasn’t only for drinks, he decided to bring Yats there for the first time in 2016. Not only is the Drunken Chicken O’Rourke’s favorite dish, it’s hands down Yats’ most popular dish; O’Rourke says Yats sees regulars multiple times each week who eat the Drunken Chicken, which was the Taste of Tri-Village’s (then called the Taste of UA) Best Entrée last year, exclusively.
The Drunken Chicken wasn’t meant to be as popular as it has become. It didn’t even begin as an independent dish, but as a complement to one.
“It’s funny; it was originally a recipe as a sauce for chicken wings,” says O’Rourke. “It transpired into a sauce; all our dishes are sauces served over white rice.”
The Drunken Chicken is made up of shredded chicken, olive oil, garlic, crushed red pepper flakes, bread crumbs and, of course, beer. The red pepper flakes aren’t the focus of the meal; O’Rourke believes the Drunken Chicken is the most popular dish because it appeals to lovers of heat and the spice-sensitive as a mild sauce. O’Rourke says this often comes as a shock to customers who expect only the spiciest dishes to be served at Yats.
“It’s not going to catch your mouth on fire,” says O’Rourke. “The expectation is that everything is spicy; it’s not lose-your-taste-buds spicy like some things can be.”
Bottled Grapefruit Fresca from Hudson 29 Kitchen + Drink
Photo courtesy of Hudson 29 Kitchen + Drink
If you’re looking to wet your whistle and cool off this summer, grab Hudson 29’s most popular seasonal drink, the Bottled Grapefruit Fresca.
Ryan Valentine, Hudson 29’s director of beverage, says the drink just wouldn’t be right in any other season – not only because of the summery feel it commands, but because the main ingredient is at its best in the summertime.
Ruby red grapefruit is “totally different,” says Valentine. “It has more flavor, color. It’s hard to take cocktails off a menu, but it’s an easy choice because it (Bottled Grapefruit Fresca) has no place if the color’s not right and the flavor’s not deep enough.”
Valentine was interested in creating the drink because of the grapefruit’s recent popularity in mixology. Bartenders have slowly been phasing in grapefruit because of the increasing price of limes, as well as the texture change once the drink is carbonated.
“Grapefruit is right for a refreshing note in a cocktail,” says Valentine. “It’s something about the grapefruit and the bubbles. It’s a very refreshing drink to enjoy in the summer.
Valentine is satisfied with how customers have reacted to the drink, which was originally not carbonated.
“It’s hard for people to crave something in the beverage department, and we’ve had the good fortune to do just that,” says Valentine. “You know you’ve made it when people ask for it when it’s not around.”
Amanda DePerro is an assistant editor. Feedback welcome at hbealer@cityscenecolumbus.com.
Grapefruit Fresca
- 1 ½ oz. Belvedere pink grapefruit vodka
- ½ oz. cointreau
- ¼ oz. aperol
- 1 oz. fresh-squeezed grapefruit juice
- 1 oz. simple syrup
- 2 drops Fee. Bros. grapefruit bitters
Mix everything together. The drink is then carbonated in a carbonation machine and bottled.
