Pop Up Valentine’s Day Dinner

When we originally created our “back alley Tuscany” tasting space we saw it only as a quiet space in which to do menu tastings for prospective brides and grooms. We imagined a simple uncluttered room without the conventional distractions of phones ringing and frequent interruptions that occur in a normal office setting.

It was sometime later that we began to appreciate the utility of the space – it could be much more than it’s original conception of meeting clients, we could host any number of small events it the room, and this is precisely what we did – we partnered with Sandy Pandher and Chris Chuy of Lavish Liquids, a very cool bar tending service, in creating a series of three Valentine’s Day dinners. Decor for the event was expertly orchestrated by our good friends David and Maurizio of Debut Event Design.

Pairing Cocktails with Food

Pairing cocktails with food is definitely a movement growing in popularity.  idea was to create an inventive set menu created by our own Chef Mathew paired with Chris Chuy’s craft cocktails. Cocktail pairings with food is really limitless because unlike an opened bottle of wine a cocktail can always be adjusted to create the desired effect.

In jazz terms, it’s like the chef sets the musical score by creating a menu and a skilled bartender is like that improvisational jazz musician deciding where to put notes that either compliment or contrast the dish. Like tightrope walking without a net it’s a delicate balance that either succeeds stupendously or you crash and burn spectacularly.

The bartender, when pairing a cocktail with food, can either complement a dish or contrast with its flavors, but regardless of the chosen direction, the ultimate goal is to take the dining experience to a whole other culinary level.

Hors D’oeuvre Pairing

 

Savoury Bellini

Brandy, peaches and cream orgeat syrup, prosecco sage leaf. gold leaf garnish

Kale & Quinoa Cake

With arugula pistou, crispy kale and oven roasted tomato

First Course Pairing

 

Lemon Frizzante

Vodka, lemon curd, egg white, rosemary syrup, sparking water, charred lemon wheel garnish

Beluga Lentil Caviar Blini

Beluga lentil ‘caviar’ on a buckwheat blini with caper crème and chives

Pasta Pairing

 

Per Nonni

Parsley infused Mezcal, Cynar, Luxardo Amaro, Bittered Sling Cascade Celery Bitters, flamed orange peel garnish

Minestone Soup

Spinach ricotta torteloni, assorted vegetables,  tomato parmesan broth

Dessert Pairing

 

Amore Cafe

Toasted fig and almond infused whiskey, Scrappy’s Cardamom Bitters, Italian Espresso, simple syrup, whipped cream, crushed toasted almond garnish

Gorgonzola Cheese Cake

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