Robert Ferrara's guest appearances

Robert Ferrara

Chat Chow TV (HD)

Savvy Startup - Birmingham

Roy Choi

Theo Von

Daniel Boulud

Chris Cosentino

Duff Goldman

Geoffrey Zakarian

Fabio Viviani

Norman Van Aken

Adam Rapoport

Mark Rosati

Dominique Ansel

Steve Smith

Scott Conant

Eric Davis

Andrew Carmellini

OwlTail

Full Mast Contributed by Robert Ferrara • 2 dashes of Orange Bitters • ¼ oz of Laird’s Applejack • ½ oz of Bénédictine • 1 oz Oloroso Sherry • 1.5 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oils.

Full Mast Contributed by Robert Ferrara • 2 dashes of Orange Bitters • ¼ oz of Laird’s Applejack • ½ oz of Bénédictine • 1 oz Oloroso Sherry • 1.5 oz Bulleit® Bourbon Add all ingredients in a mixing glass, add ice, stir, strain into a chilled cocktail glass and garnish with some lemon oils.

Robert Ferrara / Lure Fishbar / Full Mast

Vieux Carre Contributed by Robert Ferrara • 1 oz Bulleit Rye • 1 oz Sweet Vermouth • 1 oz VSOP Cognac • 1/4 oz Benedictine • Dash of Angostura Bitters • Dash of Peychaud Bitters Add all ingredients to a mixing glass and stir for 20-25 seconds. Strain it into a glass and top with ice. Garnish with a lemon twist to make it pop.

Vieux Carre Contributed by Robert Ferrara • 1 oz Bulleit Rye • 1 oz Sweet Vermouth • 1 oz VSOP Cognac • 1/4 oz Benedictine • Dash of Angostura Bitters • Dash of Peychaud Bitters Add all ingredients to a mixing glass and stir for 20-25 seconds. Strain it into a glass and top with ice. Garnish with a lemon twist to make it pop.

Robert Ferrara / Swine Southern Table & Bar / Vieux Carre

It seems 50 Eggs Restaurant Group can do no wrong. The gustatory geniuses behind South Beach successes Yardbird and Khong River House have taken their winning recipe to Coral Gables. Enter Swine Southern Table &amp; Bar, your next downhome dining favorite. Chat Chow TV talked bacon and bourbon with Swine bar manager, Robert Ferrera. Swine’s cocktail program focuses heavily on its own on-site barrel-aged rums and ryes. “We’re actually creating our own original cocktails here,” explains Ferrera. “We have a full-sized Buffalo Trace barrel and right now we’ve got Cabajisco, a nice, beautiful, white spirit; Dolin Blanc Vermouth, so as that changes, it’s going to fortify and change; and Mandarine Napoleon, an orange based cognac liqueur.” Prefer your spirits a little lighter? Not to fret, there’s something for everyone on this drink menu. Expect local, just-ripe ingredients from Homestead and creative applications (a glass misted with Mezcal for a hint of smokiness, in-house Swine bitters). And of course it all complements the sink-your-teeth-into-it fare. Although Swine shares some food inspiration from Yardbird (you’ll find the succulent Shrimp &amp; Grits on both menus), Ferrera describes Swine as Yardbird’s tougher, younger brother. Chalk that up to Swine’s competition-winning rib rub, massive smoker in the kitchen, and wood-burning grill. Try the fall-off-the-bone Memphis Smoked Ribs, or gather a group and go to town on a whole hog, communal-table style. Now, while your mouth waters, watch the video above to figure out why fat washing makes rye tipples tastier (it’s a good thing, we swear) and find a new reason to drink rum (as if you needed one). 

It seems 50 Eggs Restaurant Group can do no wrong. The gustatory geniuses behind South Beach successes Yardbird and Khong River House have taken their winning recipe to Coral Gables. Enter Swine Southern Table &amp; Bar, your next downhome dining favorite. Chat Chow TV talked bacon and bourbon with Swine bar manager, Robert Ferrera. Swine’s cocktail program focuses heavily on its own on-site barrel-aged rums and ryes. “We’re actually creating our own original cocktails here,” explains Ferrera. “We have a full-sized Buffalo Trace barrel and right now we’ve got Cabajisco, a nice, beautiful, white spirit; Dolin Blanc Vermouth, so as that changes, it’s going to fortify and change; and Mandarine Napoleon, an orange based cognac liqueur.” Prefer your spirits a little lighter? Not to fret, there’s something for everyone on this drink menu. Expect local, just-ripe ingredients from Homestead and creative applications (a glass misted with Mezcal for a hint of smokiness, in-house Swine bitters). And of course it all complements the sink-your-teeth-into-it fare. Although Swine shares some food inspiration from Yardbird (you’ll find the succulent Shrimp &amp; Grits on both menus), Ferrera describes Swine as Yardbird’s tougher, younger brother. Chalk that up to Swine’s competition-winning rib rub, massive smoker in the kitchen, and wood-burning grill. Try the fall-off-the-bone Memphis Smoked Ribs, or gather a group and go to town on a whole hog, communal-table style. Now, while your mouth waters, watch the video above to figure out why fat washing makes rye tipples tastier (it’s a good thing, we swear) and find a new reason to drink rum (as if you needed one).