On the second Friday of every month, 10-year-old Lainee Carter heads from school to The Rieger Hotel Grill & Exchange to work as a cook. It began as a one time experience, but has turned into routine.
“My mom and Chef Howard set me up here. I’ve loved it ever since,” said Lainee.
Chef Howard Hanna encourages Lainee to gain experience in the kitchen. She’s gained knowledge of kitchen rules and the pressure of working at a high end restaurant that provides “beautiful food for the people”.
Since she was 8, she’s dreamt of being a cook.
“My dreams were really important then,” she said. “Not that they still aren’t.”
Lainee enjoys being creative and coming up with new flavor combinations. This includes a “mocktail” she created especially for imbibe: [kc]. (See recipe below)
Comprised of fruit, citrus, and spices, the drink is tasty and refreshing. With some help from the Manifesto bartenders, Lainee was able to create and present the drink, and Tex named it the “Lainee No. 10”.
“The special thing about this drink is that it is made with a lot of things you wouldn’t expect to go together,” Lainee said. “They have great flavor.”
Lainee has big plans for her future.
“I’m pretty sure that I’ll have the MasterChef Jr. trophy, a house with dogs, and an orphanage or children’s hospital, and of course: a restaurant.”
Recipe for the Lainee No. 10:
1/4 c. fresh raspberries
2 oz. brewed unsweet iced tea
1 oz fresh lime juice
1.5 oz. simple syrup
1 t. grated fresh ginger
splash of sparkling water
In shaker tin, add raspberries, ginger, lime juice, and simple syrup. Muddle. Add tea and ice. Shake vigorously. Double strain into your favorite glass. Top with sparkling water. Garnish with lime twist and cinnamon. Enjoy!