Friday, June 24, 2016

Mixing It Up -- Seed, Drift and Stem Wine Bar Co-Host Haus Alpenz Cocktail Dinner June 27

Go rogue. Do something different. Instead of wine or beer dinner pairings, try cocktails and cuisine. Seed Kitchen & Bar and Drift Fish House & Oyster Bar are doing just that, coming together at Stem Wine Bar to host a five-course dinner showcasing Haus Alpenz spirits on Monday, June 27. Doug Turbush, owner/chef of the restaurant trio, and beverage managers/mixologists David Peek (Seed) and Jose Pereiro (Drift) turn out an incredible menu. Think Arctic char sashimi paired with a cocktail of Cocchi Americano, house-made ginger-lemon syrup and lemon juice and pineapple soy-glazed pork belly with a mix of Smith & Cross rum, Kronan Swedish Punsch, Taylor’s Velvet Falernum, St. Elizabeth Allspice Dram, orgeat and lime. Pouring out some high-proof knowledge at the dinner are special guests Nicole Ciani, Southeast sales director of Haus Alpenz, and Tristan Andersen of Quality Wine & Spirits. Space is limited for the 6:30-9:30 p.m. event. Guests must buy tickets in advance, $99 per person (includes tax and gratuity).

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