General Manager Caitlyn Moorhead and Executive Chef Nathan Pauley discuss where they received the inspiration for this month’s summer pairing menu. The focus this month will be to do something seasonal, so with summer upon us they’ve decided that it would be best to incorporate the following delicious menu: three courses, drinks and dessert.
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Summer Pairing Menu 1:
“Whole Laksa Shaking Going On”
Pisco, thai chili, coconut, Ancho Reyes, basil
Caitlyn’s inspiration comes from her favorite Malaysian Dish Laksa, and figured it would be great to devise a cocktail that mimics the flavors of the dish. The flavor she is using are: Thai Chili, coconut, Pisco, coconut cream and herb foam. It’s slightly spicy and slightly sweet in all the right places.
License to Krill
gulf shrimp, shiso, coconut, buckwheat, curry broth
Playing off of the Laksa motif, Nathan is making a spring-summer roll of coconut milk poached shrimp, soba (buckwheat) noodles and shallots; wrapped in a fermented shiso leaf that is to be lightly fried and to be served with a duo of sauces: curry and shrimp head aioli. Garnished with pickled carrots and daikon, and cilantro.
Summer Pairing Menu 2:
Half Moon Gin, Cynar, Rhubarb puree, pickled green strawberries, black pepper, strawberry, Gratien Meyer Sparkling Rose float
Caitlyn wanted to infuse the summer flavors of strawberry rhubarb pie and felt that that would be a fantastic combination for her next cocktail. Half Moon Gin, rhubarb puree, strawberries and black pepper syrup, fresh lime and a Gratien & Meyer Sparkling Rose float. Summer in a glass.
Summer Down Now
heirloom tomato, morels, spring onion, smoked gouda, green strawberry “salsa verde”
Nathan wanted to highlight the bountiful varieties of vegetables that have become available with the season. Featured is a lightly roasted gin marinated heirloom tomato, foraged mushrooms, and spring onions. This celebration of summer salad is to be finished with an airy smoked gouda sauce and a pickled green strawberry vinaigrette as a play on a salsa verde, and finished with peppery nasturtium leaves.
Summer Pairing Menu 3:
Using those two perfect weeks of summer as their inspiration, the final pairing will use those perfect 2 weeks as inspiration with a peach essence.
Virgil Kaine Ginger Bourbon, Larceny Bourbon, peaches, lemon, chamomile tea, served over frozen white peach puree “rocks”
Caitlyn infused two types of bourbon– one is a high proof Larceny Bourbon and the other one is a Ginger Virgil Kaine. She’s infusing with fresh peaches, hibiscus and clove. She’s also making a frozen white puree to serve as “rocks”. The drink will also incorporate chamomile, Cynar and fresh lemon. It’s a real peach of a cocktail.
A Long Story Short Rib
dry aged short rib, fennel, peach, bourbon, gastrique, mustards
Nathan is going to use the cream short rib braised until it is really cooked and then sear it off after glazing it. The short rib will be aged for 30+ days before it will be cooked for 24 hours in a mixture of the bourbon soaked peaches as well as herbs and alliums. Accompanying the rib will be a bourbon peach gastrique. The short rib will be served medium rare with a salad of fennel confit, shaved raw fennel, and pickled and grilled peaches.