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The Highland Stag

Bars Serving Up Cucumber Inspired Cocktails on World Cucumber Day

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As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day.  Well Thursday, June 14th happens to be World Cucumber Day.

Cucumbers are high in water and low in calories, fat, cholesterol, and sodium. They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood. Also when applied topically, cucumber really does cool the blood and eases facial swelling, which is why cucumbers are so popular in facial regimens.

There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.

Other types include:

Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.

Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.

Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.

Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.

Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.

 

But this year there’s an even cooler way to celebrate World Cucumber Day!   Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor.   For several years now Hendrick’s  celebrates this day and  wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.

Several bars across the Miami Valley will be featuring  Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual.  Here they are, in no particular order:

Cucamelon Felon

Mudlick Taphouse:   Cucamelon Felon*

Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice  and House Made Mint Simple                       *its so good it’s criminal

Hole in the Wall  Laid Back Lemonade

Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.

Lily’s Bistro   Hendrick’s Cucumber Strawberry Old Fashioned

Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice

The Black Watch

The Highland Stag    The Black Watch

Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices

Carver’s Steaks & Chops    The William Wallace

Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white

Canal St. Arcade & Deli   Know it all Hipster

A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer

Trolley Stop  G & T Mojito

Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice

The Scarla

Sky Asian Cuisine  The Sarla 

Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree

Patterson Pub   Cool as a Cucumber Soda

Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda

The Highland Stag Opens In Springboro

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Springboro’s newest restaurant, The Highland Stag is a family affair.  Owner Ann Mackenzie comes from a line of restaurateurs in Gorebridge, Scotland. Her daughter Heather, will manage the day to day operations.   Heather’s grandmother owned the Willow Plate Café a family operated eatery on the main street in Gorebridge, Scotland and many of the  authentic family recipes started there and have been handed down to Heather.

Located at 75 N. Main Street, just north of St. Rt 73, the restaurant will be open Tues and Wed from 4-midnight and from 11am – midnight Thursday through Sunday, and closed on Monday, with the full menu available through closing. With about 90 seats inside, The Highland Stag also has a patio with umbrella tables for another 40 guests. A soft opening is currently in progress with the Grand Opening is scheduled for Friday, May 12, 2017.

“Every aspect of the interior has been well thought out to tell the story” states Heather

Heather MacKenzie behind the bar.

Mackenzie, Manager for The Highland Stag. The aspects are rich in history from the logo on the door mats to the top shelf Scotches.  The copper bar top and lighting accents reference one of Scotland’s major, natural resources and reflects the beauty and warmth of the establishment. A 30-ft. mural of the clan’s ancestral castle, the Eilean Donan, hangs on the wall of the dining room. Great care was given to mimic an original Scottish pub through the dark wood and trim. The original family crest logo and a print of the Monarch of Glen painting welcome you at the door with the inspiration behind the name, The Highland Stag.

 

The all scratch kitchen offer 25 items to start and I was lucky enough to get to taste many of them. The maple bacon flavored sausage wrapped around a hard boiled egg make up the Scotch Eggs which are served with Branston Pickle on a bed of mixed greens.   Having never heard of this pickle, Heather explained it’s really more of sweet and spicy chutney made from a variety of pickled vegetables diced very small and  swimming in a thto come areick sauce made of tomato, vinegar, dates, spices, and sugar. The result is a savory condiment that gives recipes a depth of flavor much the way worcester sauce does.  This is a perfect appetizer to share.  


Next up we tried the Roasted Beet Salad, a colorful dish featuring yellow and red beets, walnuts, red onions, and radishes, topped with feta cheese and a house made beet vinaigrette. Guests have the option of turning the salad into a meal by adding fish, chicken or a steak to the salad.

 

 

Chef Consultant Drew Ballard, Chefs Josh Allen, formerly of Carvers and Tony Kobes, who came from the Golden Lamb, between them have over fifty years of experience.  Chef Josh shared with us that this is the first time he’s had a hand in creating a menu from scratch and that it’s been months  of experiments, trying to create the perfect dishes to compliment the family recipes on the menu.

He said the worked long and hard to find just the right batter for the fish and chips, trying over a dozen recipes, finally settling on a
Harp Lager for the fish, with is served  up with a kraut slaw.

The batter is light and crispy with many here in the batter. Chef shared his goal is to grow many of the herbs used in their cooking  in a small garden located behind the restaurant.  Basil, parsley, mint, thyme start the garden out with hopes to add tomatoes, and peppers soon.

Of course there’s aReuben on the menu, the MacKenzie Reuben is  stacked high with house made corned beef ( a family recipe) and served up with a red pepper slaw, with Mackenzie sauce on a marble rye and house cut french fries.

The St. Andrews Burger on the menu is an 8oz hand pattied burger, smothered in caramelized onions topped with a smoked gouda cheese and a maple, mustard aioli on a brioche bun and served with a gherkin pickle.  All meats and eggs  at The Stag are sourced locally

Still to come the vegetarian and children’s menu, still  a work in progress at the time of our visit.
Finish off your meal with the Sticky Toffee Pudding,  a classic British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauces and served warm with a scoop of vanilla ice cream.

The Stag will have over 30 Scotches ranging from Dewar’s to Macallan and Johnny Walker Blue. The Dalmore line is the hallmark of this line due to the noteworthy distinction and the familial ties to the Dalmore distillery. The brass draft bridge, named Goliath, sports 20 craft beers through the sophisticated cooling system that keeps the temps at 34 degrees to the tap. Guinness, Harp, Bellhaven, and Smithwicks will be the mainstays, while the other 16 will rotate but focus on Scottish, Celtic and local craft brews.

Wine connoisseurs will find a solid wine list and he bar offers an extensive liquor list with an emphasis on Scotch. The scratch kitchen even plays into the bar, as all the simple syrups will be made in house. A selection  of signature cocktails focusing on liquors from the seven Celtic nations including the Twisted Kilt– Captain Morgan Rum, and juices, William Wallace– Dewars with muddled fresh blue berries and fruit juices  and the Black Watch– a blend of Hendricks Gin and special liquors, pictured here from left to right.

 

Dave Libengood heads up the marketing and public relations for The Highland Stag. “We are working with local craft breweries, festivals, and non-profits to provide service and an outstanding product. Promoting the brands and stories along with community involvement are keys to the direction of the Stag.” The management staff have been very involved for years with youth activities and non-profits and will offer the facility to fund raising activities and giving back. Future plans include special wine and beer dinners, Scotch tasting events and cigar dinners on the patio.

Our taste test was a big hit, and we’ve already been back for another order of those scotch eggs, and tried their steak entree, which came out smothered in mushrooms with a heaping helping of home made mashed potatoes.  We think the traditional Celtic fare of The Highland Stag will quickly become Springboro’s most popular eatery!

 

The Highland Stag Coming To Springboro

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Soooogood to become Celtic pub

The Highland Stag, a new Celtic restaurant and pub, will be opening in the Spring of 2017 in the space formerly occupied by SG@75 and Soooo Good, a popular gastro pub in the south Dayton suburbs. The restaurant and bar will offer traditional Celtic fare with a contemporary, but authentic flare.

Real estate and business broker Brent Moore of Moore & Associates shared that the logo is still being designed and social media and web sites for the business should be up in the next week or so.  Demo has begun on the inside of the building and we’ll have pictures soon.

The family owned and operated restaurant will build on the demand of authentic décor and cuisine and will fill a much need absence in the marketplace. Born in Scotland, the owner will be utilizing traditional Celtic family recipes and updating them to suit the palate of the local market. Items such as rack of lamb, shepherd’s pie, toasties, and braised short ribs promise to give you more than you expect, while Midwestern comfort foods and children’s favorites will help to satisfy everyone in the family. With their combined experience they feel confident they can be provide these old world delicacies in a thriving Midwestern arena.

Along with a blending culinary experience, the restaurant promises to offer a wide range of traditional Celtic draft beverages, and craft beers, including several local breweries. They will also pride themselves on both a spectacular Scotch and Irish Whiskey menu, as well a robust wine list. In addition to a wonderful menu, The Highland Stag plans on an event driven calendar to include Scotch and Whiskey dinner pairings, tap takeovers, wine events, and special dinners.

The Highland Stag will be supporting “local providers” and healthy alternatives on the menu. The owner has been involved in the community and will continue to be involved through supporting local youth organizations, public entities, and charitable groups. The hours of operation have not been set, however the plan is to be open Tuesday through Sunday to start. The owners of SG 75 offer their blessings and support as this unique concept becomes a reality.