Apr29
Tales of the Cocktail Tickets
Tickets are now available for Tales of the Cocktail, and most importantly for me, the spirited dinners. I dashed to the site and saw with glee that I was the first to sign up for a tiki-infused dinner hosted by Beachbum Berry and Wayne Curtis at the Delachaise.
Chef Chris Debarr performed like a wizard last year, enticing my taste buds so effectively that I would have returned even without the promise of exotic cocktails for every course!
Buy Tickets!
KP Question
- Who’s going this year?
5 Responses to “Tales of the Cocktail Tickets”
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We’ll be there!
Where did you find the descriptions of the dinners? I see them for sale (oddly, as they’re not supposed to be there until 5/1) but I can’t find menus / mixologists listed anywhere.
I actually didn’t see the descriptions either, but I had planned on going to the tiki dinner since I heard about it. If descriptions aren’t up by the 1st, I’ll check with Ann from Tales to see if we can get them up there.
Kaiser,
Here’s the food and drink menu for the Del Dinner. See ya there!
DELACHAISE SPIRITED DINNER MENU — FOOD & DRINK PAIRINGS
Welcome Cocktail: The Ginger Grant
(Lime, orange, honey, Canton ginger liqueur, 10-Cane rum, Bittermen’s Tiki bitters)
First Course*
Swanky Canapes:
“Outrigger Canoes” of crabmeat and jackfruit in grilled endive “boats”
Rose Petal Rice Sushi topped with Lake Pontchartrain Flounder
Tonga Zombie
(lime, pineapple, Funkin passion fruit puree, Cruzan Estate Light, Bacardi 151, and Old New Orleans rums)
Second Course*
Bongo Appetizers:
Curried Sticky Rice and Malaysian Beef Satay
Wahine Shrimp – LA. jumbo shrimp baked in “a grass skirt” and finished with lemony barbecue sauce
Pamplemousse Punch
(grapefruit, Clement Creole Shrubb, Old New Orleans spiced rum, Angostura and Herbsaint)
Third Course*
Big Kahuna Plates:
Phnom Penh Pork Belly braised in star anise caramel sauce with “forbidden” black rice
Luxurious Sablefish, grilled in Sake lees & miso marinade, with mashed sweet potatoes and spicy tamarind sauce
Luau Coconut
(Lime, pineapple, coconut water and coconut milk, Cruzan Estate Light and Dark rums, served in a young coconut)
Fourth Course*
Exotic Desserts:
Baked “Hawaiian” meringues filled with macadamia nut & pineapple ice cream and set forth on fire with rum
Bandicoot
(Macadamia nut liqueur, Kahlua, coconut milk)
$85
*Buffet Style
Me me me!
The Dood will be abiding there.