A day of pictures to tide you over until I have a full write-up of the day tomorrow. Cheers!
The Cafe Adelaide Swizzle combines New Orleans Amber Rum, fresh squeezed lime juice, bitters, a splash of soda and a “secret ingredient” which just so happens to be Velvet Falernum.
The opening reception packed us all into a room like sardines, but plied us with drink and tasty cupcakes.
Dr. Bamboo drawing an accurate portrait of his hungover self from yesterday morning.
An Ojen Frappe from Lüke was a treat, as he Ojen Absinthe was a first for me. It was delightfully pink due to a few dashes of Peychaud bitters.
My favorite of the evening: Badischer presskopf, hog’s head cheese with radish and shallot vinaigrette
Blair got the terrine of slow cooked foie gras with toasted brioche and sea salt. It was quite delicate.
Gabriel wasn’t a huge fan of the pate, which was made of rabbit and duck livers perfumed with truffle, as it was quite mild. More of a pate for non-pate lovers. Still tasty though.