Nancy Allison writes:
Do our St. Sam's chefs know anything about vinegar, and where to buy it in quantity? I have to do some research to find out what kinds are best for herbs; I assume red wine vinegar is a good basic choice, or maybe cider vinegar. Anyway, does anyone know anything about this?

Basil Vinegar
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I make basil vinegar, based on cider vinegar, fresh basil (two lots), garlic, and white wine, as follows

1. First, pick and wash 4 cups of fresh basil leaves; peel and crush 4 good-sized garlic cloves. In a suitable container (a small plastic carboy is ideal), bruise the leaves, add the garlic, and cover with a gallon of cider vinegar. Cover and let steep for 2 weeks. Drain off and reserve the vinegar, pressing the leaves to extract any remaining liquid. Discard the leaves.

2. Repeat (1) above.

3. Add 2 cups of white wine. Let settle for a couple of weeks.