Topic: Cordials and After Dinner Drinks

Our expert is Joseph DiSalvo, Owner of DiSalvo’s Station Restaurant, Latrobe, PA

Joseph DiSalvo is the owner of , a converted, historic railroad station, has been family owned and operated for over 15 years in Latrobe, Pennsylvania.

A graduate of the Culinary Institute of America, DiSalvo holds a Bachelor of Science Degree in Hospitality Management from Florida International University. DiSalvo has been named Restaurateur of the Year, 1999, by the Western PA Restaurant Association, and again in 2002 by the Pittsburgh chapter of the American Culinary Federation.  He serves on the Board of Directors for the Pennsylvania Restaurant Association, Advisory board of the Pennsylvania Culinary Institute, and is currently a member of the DiRōNA Board of Directors.

DiSalvo’s Station Restaurant is the recipient of numerous awards and recognitions.  Aside from DiRōNA Award distinction in 2004, DiSalvo’s was selected as one of only 11 restaurants in the nation,  “Most Worthy of a Destination Stop” by the Culinary Institute of America.  DiSalvo’s Station was also chosen by The Server magazine as one of the “Top 20 Restaurants in PA,” as well as being named a 2001 Keystone Award winner by the Pennsylvania Restaurant Association.

DiSalvo’s passion for and knowledge of fine dining is strong, and he is here to answer all of your questions on the perfect drink to end the perfect meal!

Q: Will one dessert wine suffice if you are serving sweet desserts to some guests and cheeses to others? Thank you!
A: There is no right or wrong answer here…it is all preference. As the host of any affair or dining experience, you want to serve a dessert wine or cordial that will compliment both desserts and cheeses.

Offer your guest several dessert options based on different flavor profiles of the foods you are offering throughout the meal. The options are truly endless, but try to keep it simple - Joey's recommendation? Italian Vino Santo compliments everything from crème Brule to fresh fruit, cheese and nuts.

Q: If you serve a sweet "dessert" wine or alcoholic beverage, would it be appropriate to serve dessert as well (cake, tart, etc.), or should you serve one or the other?
A: Remember – with any dessert course, you are indulging in an after dinner excursion...anything goes bases on your discretion. You may serve just cordials or a dessert course accompanied by the appropriate after dinner beverage. A wonderful compliment to a great port wine (Joey's recommendation? Sandeman Old Tawny, 20 years) is a full body cigar.

Q: Besides the standards - Amaretto, Sambuca - what other kinds of liqueurs make a great after-dinner addition to coffee? Do you have any recipes you could pass along?
A: There are many...a few old school cordials I would recommend are B&B, Grand Marnier, Frangelico, Kaluha, Bailey’s Irish Cream. All these make wonderful additions to great cup of coffee.

Here is one of my favorite recipes: Start off with your favorite dark coffee. My coffee recommendation is Cafe ala Prima Classe, named after the gourmet dining car here at DiSalvo's Station. Add equal half-ounces Kaluha, Baileys, and Frangelico served in a fancy glass mug, rimmed with cinnamon sugar and topped with a dollop of whip cream and sprinkle of chocolate shavings. Too good to be true!

Q: A nice 15-year single malt scotch is my favorite way to end a meal. Can you recommend a great dessert to compliment my drink of choice?
A: A great fan favorite at DiSalvo's Station is John McDougall's Single Cast Bladnoch Lowland. With its wonderful characteristics, it would compliment a wonderful bowl of fresh raspberries and blueberries on the lighter side or a rich piece of pistachio nut torte drizzled with fresh honey.

Q: What are the five essential cordials that every at-home bar should stock?
A:There are many different combinations I could recommend, but for the essential everyday home, one should always have a bottle of the following:

a. Cognac: Martell Cordon Bleu
b. Port: Sandeman 20 years, Old Tawny
c. Scotch: Glenfiddich, aged 12 or 18 years
d. Cordials: Sambuca, Grand Marnier, Baileys Irish Cream, B&B, etc....
e. Digestivo (digestives): This Italian liqueur from the Abruzzo region of Italy boats 40 different herbs and cleanses your palette beautifully after your dinner.

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