We asked Houston Texas-native Chef J.D. Woodward to answer the proverbial question, recipes and all!
In Houston, Texas, a delectable seafood restaurant has an extensive list of 211 different types of gin and is known as Houston’s premier gin bar. That restaurant is 1751 Sea and Bar, offering high quality seafood and meats available from the local Gulf coast and beyond, helmed by Executive Chef J.D. Woodward. The name of 1751 Sea and Bar is a nod to the Gin Act of 1751, enacted by the Parliament of Great Britain to limit spirit consumption.
OUR EXPERTS | Executive Chef J.D. Woodward
WHERE YOU’LL FIND THEM | 1751 Sea and Bar
THE INSPO | Gin Infused Flavors
DINNER | Gravlax
DRINK | What’s the Dill?
Woodward followed in the footsteps of his grandfather—who was a professional chef—and found his calling in the kitchen. During holidays and family get-togethers you could find him cooking in the kitchen with his loved ones, and he began his cooking career by working in various front of the house roles over a decade long period. He worked under Randy Rucker at Rainbow Lodge, Bryan Caswell’s Stella Sola under Justin Bayse and at Chris Shepard’s Underbelly.
Woodward followed in the footsteps of his grandfather—who was a professional chef—and found his calling in the kitchen.
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More recently, Woodward served as the chef de cuisine at Southern Goods, where he also managed the wine program, and then as executive chef at La Vista 101. Now as the executive chef of the Houston Texas 1751 Sea and Bar, Woodward offers something for everyone—from shareable small plates to elegant multi-course meals, and an impressive array of gin cocktails.
So, what is for dinner and what are we having for drinks?
DINNER | GRAVLAX
• 4 cups salt
• 2 cups sugar
• 6 ounces dill, finely chopped
• 1 cup atomic horseradish
• 2 cups gin
Combine ingredients in a bowl.
•6 ounces cured Salmon
•Half a slice of toasted rye bread cut into matchsticks
•1 ounce dill pollen
•2 tablespoon everything bagel spice
•2 ounces crème fraiche
•1 tablespoon smoked trout roe
•Picked dill for garnish
Spread crème fraiche across the serving plate. Cut cured fish across the grain into 6 or 7 thin slices. Season on one side with everything spice, use as much as you wish. Turn slices over and roll them around a few of the rye bread matchsticks. Dip one side of the roll into the dill pollen and then place on the crème fraiche. Repeat with all of the slices.
Garnish with the smoked trout roe and the pickled dill.
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DRINK | WHAT’S THE DILL?
•1.5 ounces dill-infused Martin Miller’s Gin (Place fresh dill into gin and allow to infuse for 24 hours)
•1/2 ounce Chareau Aloe Liqueur
•4 ounces Fever Tree Cucumber Tonic
Build in glass, add ice. Garnish with cucumber ribbon and fresh dill sprig.
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