Friday, September 16, 2016
Distill, My Heart -- Seed Kitchen & Bar, Drift Fish House & Oyster Bar and Anchor Distilling Meet Up for Cocktail Dinner September 19
The tantalizing trio of Seed Kitchen & Bar, Drift Fish House & Oyster Bar and Anchor Distilling join forces to create an incredible Anchor Distilling Cocktail Dinner at Stem Wine Baron Monday, September 19. Chefs Doug Turbush and John Flagello are handling the five-course menu, and beverage managers/mixologists David Peek and Jose Pereiro have developed cocktail pairings using spirits from the Anchor Distilling portfolio. Anchor brand ambassador Harvey Mayorga swizzles in with backstories on the spirits used at the 6:30-9:30 p.m. cuisine and cocktails event. Menu highlights include seared Maine scallop escabeche with a Crème de Noyaux cocktail; juniper-cured Ora king salmon paired with a cocktail mingling Junipero gin, King’s Ginger liqueur, Luxardo Maraschino liqueur and Carpano Bianco; bacon-wrapped pork tenderloin and pork carnitas sope cooled by a drink of Mezcal Amarás, passion fruit, lime juice, orgeat and crushed ice; whiskey-braised veal cheek and fall mushroom ragu with a cocktail of Old Potrero rye, Luxardo Amaro Abano, sherry, turbinado, walnut bitters and flamed orange; and dessert of sweet potato s’more pie tucked in by a dreamy blend of scotch, crème de cacao, condensed milk, espresso and cinnamon-dusted brûlée marshmallow. Seats are limited. Buy tickets in advance, $99 per person (tax and gratuity included).