Tuesday, April 26, 2011

Spice Route Supper Club joins Our Libatious Nature to pair Poultry Dishes from Kerala, India with Specialty Cocktails

The South isn’t the only region known for crazing over chicken … along the spice-rich coastline of Kerala in southern India, they are just as obsessed! On April 30 at 8 p.m., Asha Gomez, the Kerala and India native who prepares Spice Route Supper Club meals, has planned a luscious dinner around Kerala's poultry specialties. Nicky and Katruska of Our Libatious Nature, a blog dedicated to exploring and enjoying handcrafted cocktails, are partnering with Asha to incorporate specialty cocktails with the same spices used for centuries in Kerala cuisine.

The threesome have planned a five-course meal with cocktail pairings that includes: Asha's signature chicken stew with silky coconut broth and savory vattayappam steamed cake served with Pineapple Sour made with bourbon, almond syrup, Triple Sec, lemon juice, muddled pineapple, egg and a pinch of saffron; braised quail curry with classic Kerala flavors of red chiles, coconut oil, curry leaves and mustard seeds served with coconut rice and Cucumber Lassi made of gin, Thatcher's cucumber liqueur, milk, cilantro syrup, muddled cucumbers; Kerala fried squab served with freshly made griddle bread and Mad Mango made with muddled fresh mango, vanilla bean, ghost pepper-infused dark rum, light coconut milk, orange bitters and orange juice; Tellicherry pepper-crusted duck with guava chutney and kale thoren paired with Smoked Figs created with Old Monk rum, ghost pepper-infused vodka, Licor 43 vanilla liqueur, homemade fig preserves and star anise. The meal concludes with dessert of vanilla bean custard with mango and Asha's chai.

The dinner with drinks is $85 per person plus gratuity. Sign up and find out the exact northwest Atlanta location of this supper club. To receive invites to future Spice Route Supper Club events, send an email to spiceroutesupperclub@gmail.com.

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