If you would like to try making the country wine I described to Miriam Rothschild over lunch, you’ll first have to locate a supply of rhubarb, an old-fashioned fruit, really a vegetable, once common in the countryside in old gardens and farms. Through the month of June, you’ll find it in farmer’s markets. In the city, it’s available through July from green markets. Check this site.
At a discussion on the history and heritage of Heaven Hill — owned by the Shapira family for 80 years — guests sampled four rare bourbons, including a vibrant whiskey produced by the company in 1936 and bottled in 1942.
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Honey & Co: the Cookbook,” by Itamar Srulovich and Sarit Packer (Little, Brown and Company).