Dan Aykroyd has made the move from big screen superstar to culinary standout with a string of House of Blues restaurants and a vodka line inspired, literally, by ancient spirits.
We wanted to go back to the old style of vodka-making, which is using really, really fine water the old Russian way and just the mash without any industrial additives. It works really well on a Russian menu. I did a Russian menu in Canada. And we did sausages, we did caviar. We did gefilte fish, matzo, we did all the Jewish food which works so well with the vodka.
Gourmet Live guest columnist Victoria Recaño gives us the inside dish about the vodka connoisseur’s favorite dishes, least favorite foods and what he considers to be the most underrated ingredient.
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