The Frescos Brunch Experience

The Frescos Brunch Experience

The best brunch in Lakeland begins with a perfect drink. Frescos offers many unique cocktails - from our signature Bloody Mary to a gorgeous gin-based drink called the Lake Mirror Sunset - but the bottomless mimosas for $12 can’t be beat! There are seven flavors to choose from, which you can mix and match as you wish throughout your brunch. A popular favorite is the prickly pear, YUMMY!

The Menu

Frescos eclectic brunch menu is offered both Saturday and Sunday and covers all of the bases. There’s a daily special Quiche, as well as a Frittata, a Create-Your-Own Omelet or Breakfast Burrito, Shrimp and Grits, and three options for a Benedict: Traditional, Florentine or Caprice.  For something different, try one of the five Breakfast Bowls. Each starts with cheesy potatoes as a base and then adds a variety of taste sensations, like the Steak and Egg topped with a decadent chimichurri sauce, or the intriguing Hamptons Bowl with shrimp, asparagus, and hollandaise.

Frescos hasn’t forgotten anything on the breakfast list. There’s a full griddle menu with Belgian Waffles, Pancakes, Eggs any way you want them, and the good old southern standard: Biscuits and Gravy. Finish it all off with one of our handmade pastries.

In the Mood for Lunch?

For the more lunch-brunch minded there is a full sandwich and salad menu. A standard Rueben or Mushroom Swiss Burger might be your craving, but for something distinctly different, try the South Asian-inspired Banh Mi Pork or the Braised Short Rib, topped with Fontina cheese and bourbon caramelized onions. Two of the salad offerings make a meal by adding quinoa: one with baby spinach, apples, pepitas, pecans, and cranraisins, topped with blood orange vinaigrette, and the other, dubbed the Power Quinoa, which includes Napa cabbage, green onions, cilantro, almonds, roasted sweet potatoes, and ginger dressing.

Frescos is creating the perfect mix for downtown Lakeland - fantastic food, craft cocktails, relaxed atmosphere, and the most delicious brunch in town! And, don’t forget to try ALL of the mimosas. Linger as long as you wish!

Frescos Welcomes New Executive Pastry Chef: Dani Borow

Frescos Welcomes New Executive Pastry Chef: Dani Borow

We are excited to announce that Dani Borow has joined the Frescos team as our new Executive Pastry Chef. Chef Dani comes to Frescos with over 15 years of culinary experience, most recently as the Executive Pastry Chef at Posto 9, and prior to that as the owner of Buttercup Gourmet Bakery here in Lakeland. 

She began her career at the Great Harvest Bread Company in Annapolis, Maryland, when she left her position as Executive Brand Manager at a large advertising agency to pursue her dream of becoming a Chef. In addition to having earned a degree in Pastry Arts from L'Academie de Cuisine, one of the top 10 culinary schools in North America, Chef Dani has trained and specialized with renowned Pastry Chefs, including World Pastry Champions and Executive Pastry Chefs to the White House. Prior to starting her own business, she worked across the United States at several Marriott International properties and was the Bakery & Pastry Lead Chef at their largest property, The World Center Marriott in Orlando.

We couldn't be more thrilled to have Dani as the Executive Pastry Chef at Frescos. Her recent dessert creation, a Mango Bavarois, Chili Lime Cremeux, Orange Chiffon, Guava Coulis Malagueta & Pineapple Compote, with a Strawberry Cuvee Sorbet, won "Best Dessert" for the Frescos team at the Top Chef of Polk County 2017 Competition in April. Her creative, well-crafted desserts and pastries will enhance and complement our cuisine, taking the Frescos dining experience to the next level.

Please join us in welcoming Chef Dani to the Frescos family, and be sure to stop by soon to check out her delectable offerings in our pastry case, and her decadent new desserts on our dinner menu!

Irish Whiskey

Irish Whiskey

The History  

Ireland's History of Whiskey Distilling is long and rich of ups and downs. It is believed that Irish Monks brought the technique of distilling perfumes back from their travels to the mediterranean countries about 1000 A.D. The Irish modified this technique to obtain a drinkable spirit. Many centuries later, distilling was brought to Scotland via Campbeltown and the Island of Islay.

Distilling was considered a birthright by the Irish, and the introduction of tax on the Whiskey (Excise) in the 17th century caused a centuries-long conflict between the "Moonshiners" (illicit Distillers) and the Excisemen who enforced the tax collection. In 1781, private distillation was banned by the UK government, and excisemen were allowed to seize Whiskey, Whiskey-making equipment, and even horses and vehicles used for transportation.

The first licenses for distilling in a certain region were granted in 1608. By the late 18th century, about 2,000 stills were in operation, two thirds of the output of which being considered from illegal distillation.

When Alfred Barnard visited Ireland in 1885 researching for his book "The Whisky Distilleries of the United Kingdom", the number of legal distillers had shrunk to 28. At the time, Irish Whisky was considered the finest in the world. The distilleries, most notably in Dublin, were huge enterprises with annual outputs of up to 2,000,000 gallons (9 Million Litres) of "Pot Still" as the original Irish Whiskey was called.

The Dublin "Big Four", John Jameson & Son of Bow Street, John Power & Son of John's Lane, George Roe & Co. of Thomas Street, and Willam Jameson & Co. of Marrowbone Lane, had a combined output of 5 Million Gallons per year, compared to an average of below 100,000 gallons at their fellow distilleries in Scotland. Further famous distilleries included Jones Road and Phoenix Park in Dublin, Daly's in Tullamore - still famous today for its "Tullamore Dew" - Cassidy's in Monasterevan, and John Locke's Distillery in Kilbeggan.

However, a chain of unrelated events caused the tragic decline of this great industry: Firstly, the invention of the Patent Still by Aenas Coffey (an Irishman) was grossly rejected by the proud Irish distillers, but widely adopted by the Scots who went on blending their Whiskies, secondly, the institution of the Irish Free State in the early 20th century caused a fatal trade war with Great Britain, closing down the Irish Distillers' main market, as finally did the US Prohibition declaration in 1920.

In those years, most of the smaller establishments closed for good. Only the larger companies were able to shut down production and wait for better times. In the 1930s, Old Midleton Distillery produced only for two weeks per year.

Today, only one of the original 28, Bushmills Distillery in Co. Antrim, Northern Ireland, is still there producing, though being forced to close and re-opening a couple of times during its history. The Republic of Ireland Distilleries only survived by means of consolidation, which did the three remaining ones, Jameson, Power, and Cork Distilleries Co., in 1966. They formed the Irish Distillers Group and moved production to a new state-of-the-art plant in Midleton, Co. Cork, next to the old distillery where "Paddy" was produced for centuries. In the early 1970s, they acquired Old Bushmills Distillery, from then on controlling every drop of Whiskey produced in the country.

This changed in 1987, when Cooley Distillery was founded by John Teeling in Riverstown near Dundalk, Co. Louth, which remains independent until today.

Together, Cooley, Bushmills, and Midleton produce more than a 100 different Irish Whiskey brands today, amongst them the famous Jameson, Power's, and Paddy, as well as Connemara, Tyrconnell, and Kilbeggan.

Surprisingly, the old defunct Distilleries have not vanished for good: Even in the Dublin of the 21st Century, traces of its once 6 Distilleries, as well as those throughout the country, can still be found.

This is an article found at http://www.potstill.de/history.htm

Old Forester

Old Forester

Bourbon History lessons have to start with Old Forester.  Old Forester is the ONLY Bourbon continually distilled by the same family before, during and after prohibition.

Introduced in 1870 by George Garvin Brown as America’s first Bourbon to be sold in sealed glass bottles to ensure quality.  Bottled at 90 proof Brown’s Original Batch process took barrels from three different distilleries to create a consistent flavor.  1897 brought about the U.S. Bottled in Bond Act which required bottles to be 100 proof and sealed.

Prohibition began in 1920 with many distilleries closing.  The company now known as Brown-Forman applied for and was granted a federal license to continuing producing Old Forester for “medicinal” purposes.  Prohibition was repealed in 1933 and naturally the production of Old Forester was increased.

In 1946, Brown-Forman purchased Bluegrass Cooperage which is now known as Brown-Forman Cooperage to make the Old Forester whisky barrels.  Today Brown-Forman Cooperage is the only cooperage owned by a major distiller.

Beginning in 2002 Old Forester Birthday Bourbon is released on September 2 to honor the birthday of George Brown.

Come in and experience the many bottlings of Old Forester The Original 1870 recipe, 1897 Bottled in Bond, Signature, Classic and 2015 Birthday Bourbon.

The Drunken Botanist

The Drunken Botanist

The Drunken Botanist

I would love to be able to assign a required reading list for all of Frescos’ spirits enthusiasts. The first book would be The Drunken Botanist by Amy Stewart...

Feminine Embrace: Women Driving Whiskey Profits

Feminine Embrace: Women Driving Whiskey Profits

Move over, vodka. Whiskey is having better luck with the ladies these days.

Sales of vodka have dropped in the last two years after a decade of dominance, according to a Wednesday report in The Wall Street Journal. Women, long the target consumer for such brands as Smirnoff and Absolut, are abandoning vodka in favor of the brown stuff...

Farm to Glass

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Lakeland's newest Cocktail Concept is here -- Farm to Glass. Inspired by the popular Farm to Table concept. Frescos will be combining the freshest seasonal ingredients with our large selection of spirits to create amazing hand crafted cocktails.

To help us introduce the Farm to Glass concept is David Steele, Director of Public Relations for the Florida Department of Citrus, to help spread the word. February was National Grapefruit month so we have chosen the Salty Dog to be our first Farm to Glass cocktail. It's simply and deliciously made with: St Augustine Gin and Fresh Florida Grapefruit Juice over ice in a Salted Rim glass.  

The salty dog made with fresh florida grapefruit really is the Perfect touch of Sunshine for the month of March.

How Bourbon is Made

Ladies and Gentlemen and... Seff the Bartender,

Ever wonder how bourbon is made or what makes bourbon different than other spirits?  This video displays America's love affair and unique distilling process of bourbon that dates back hundreds of years by visiting 12 well respected distillers.

Welcome to Frescos Spirits Blog

Manhattan

As someone who enjoys the "story" behind things, I hope to share the history of the spirits and cocktails we serve. I want everyone coming in to enjoy a spirit of their choosing to know what they are drinking. Most anything is more enjoyable (and yes sometimes less) when the history is revealed. We will cover wine and beer as well plus present stories behind them that are entertaining as well. Some of the stories are based on shared personal accounts and memories while others are backed with sound facts. Either way the backgrounds are interesting and the stories varied.