I indulged last Wednesday night. This may not come as a surprise to you, but I really indulged. A multi-course dinner, gastronomically driven cocktails, pre-dinner passed appetizers, even a little Chartreuse nightcap. I feel obligated to report on said indulgence because it means I get to relive it, and relive it, and relive it… James Beard Award-winning Chef Carrie Nahabedian teamed up with Peter Vestinos (Wirtz Beverage Group) and Rodrick Markus (Rare Tea Cellars) to create a six-course dinner paired with tea-infused cocktails (an encore to November’s ridiculously successful rare tea dinner). If you like what you read/see, word on the culinary street is that Chef Carrie is already stirring up (pun intended) her next tasting dinner (maybe an Armenian-inspired Sunday night supper in April?). Hope to see you there. In the meantime, here’s a glimpse of last Wednesday’s cocktail dinner – it was truly intoxicating.
Foraged Winter Mushrooms, Caramelized Parsnips and Poached Ham “Fat,” Rich Mushroom Broth. Paired with: Bulleit Bourbon, Zwack Herbal Liqueur, Organic Forbidden Forest Lapsong Souchong Tea, Bliss Bourbon Barrel Aged Maple Syrup, Fresh Lemon Juice, Salt and Flamed Thyme.
Garganelli Pasta, Great Hill Blue Cheese, Roasted “Egyptian” Beets and Cracked Walnuts. Paired with: Oronoco Rum, Emperor’s Houjicha Tea, Fresh Lemon Juice, Reduction of Seedling Farm Apple Cider and Basil Leaf.
Pan Roasted Baffin Island Arctic Char, Herb Crusted Veal Sweetbreads and Jerusalem Artichokes, Salad of Watercress, Belgian Endive and “Easter Egg” Radish. Paired with: Tanqueray Gin, Moonlight Jasmine Blossom Tea, Fresh Blood Orange and Lime Juices, Honey Ginger Syrup.
“Lacquered” Aged Moulard Duck Breast, Confit Cockscombs, Chestnuts and Potato “Hash.” Paired with: Pampero Venezuelan Rum, Emperor’s Lemon Meritage Tea, Black Currant-Balsamic Vinegar Gastrique, Cardamom and Sage.
Parfait of Honeybell Oranges, Pearl Tapioca and Cava Sorbet. Paired with: Ron Zacapa 23-Year Guatemalan Rum, Ciroc Coconut Vodka, Emperor’s Chocolate Elixir Marsala Chai topped with a Gingerbread Dream Tea Foam, Chardonnay Smoked Fleur de Sel.
Mignardises, Frivolities and Chocolates scented with Juniper, Preserved Cherries, Mancha Tea, Hazelnut and Single Malt Scotch. Finished with: Emperor’s Late Night Elixir Tea (guaranteed to prevent the seemingly mandatory hangover).
Brava NAHA, Carrie Nahabedian, Peter Vestinos, and Rodrick Markus!
