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    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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    5 Comments to “ Tales of the Cocktail Tickets”
    1. AnitaNo Gravatar says:

      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.

    2. RickNo Gravatar says:

      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.

    3. 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

    4. DoodNo Gravatar says:

      The Dood will be abiding there.

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    About

    Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

    Why on Earth did you name your blog “Kaiser Penguin?”

    It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

    Contact: rick@kaiserpenguin.com