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    Jul18

    Tiki Spirited Dinner

    Jeff and Wayne bartending

    A momentous thanks to Chef Chris DeBarr, Jeff “Beachbum” Berry and his lovely wife, and Wayne Curtis for making a magical evening for all of us. I greatly enjoyed the spirited dinner at the Delachaise last year, but this blew it out of the water.

    prepping the coconuts for later

    For your salivating pleasure, here is the full menu (taken from Chef Chris’s blog) and some pictures:

    A Cocktail to Begin

    Ginger Grant
    Lime, Orange, Honey, Domaine de Canton, 10-Cane Rum, Bittermen’s Tiki Bitters

    Swanky Canapes

    Tonga Zombie
    Lime, Pineapple, Funkin Passion Fruit Puree, Cruzan Estate Light, Bacardi 151, Old New Orleans Rum

    Tonga Zombie

    • Tiki Ceviche– hake, with cloudy sake & rambutan puree, coconut vinegar, lime juice, and tropical fruit
    • The Green Hornet– cucumber rounds with marinated mackerel and Hendrick’s Gin-cucumber-red chile granita
    • Lafcadio’s Sushi– rose petal rice with furikake and Lake Pontchartrain flounder

    Bongo Appetizers

    Pamplemousee Punch
    Grapefruit, Rhum Clément Creole Shrubb, Old New Orleans Cajun Rum, Angostora Bitters and Herbsaint

    Pamplemousee Punch

    Seamus's shrimp heads
    I only included this picture to make fun of Seamus for not enjoying the delightfully crisp shrimp heads.

    • Grilled Endive “Outrigger Canoes” with crab and jackfruit, umeboshi plum sauce
    • Phnom Penh Pork Belly featuring Kurobuta pork braised in star anise caramel sauce, with “forbidden” black sticky rice and bamboo shoots
    • Wahine Shrimp– jumbo LA. shrimp roasted “in a grass skirt” of ketaifi (shredded phyllo) with grilled pineapple and a lemony New Orleans barbecue sauce
    • Black Bean & Banana Blossom Pupusa, with salsa verde, Salvadoran slaw

    Big Kahuna Plates

    Luau Coconut
    Lime, Pineapple, Coconut Water and Coconut Milk, Cruzan Estate Light and Dark Rums
    coconut drink

    fried green tomatoes with durian ice cream
    wahoo old-fashioned style
    pork belly

    • The Green Zebra goes to Oz: a tomato trilogy – macademia-crusted green tomato in a bush tomato profiterole with tomato chutney, blue cheese, durian ice cream, and wattle seed mole
    • Cochon de Lait Wearing Hawiian Sunglasses: Kahlua pork wrapped in banana leaves with roasted sweet potatoes and Hawaiian sea salt
    • Buddha’s Jade Serenity Scallops: togarishi seared sea scallops on a bed of green tea jasmine rice with home made dashi and crisp kombu seaweed in eel sauce and fried lotus root chips.
    • “The Old-Fashioned” Gulf Fish Menuiere: based on the classic cocktail, with a brown butter of bourbon, tangerine/satsuma juice, Luxardo Marischino Cherry Liqueur and Fee Bros Whisky Barrel Bitters, over parsnip mash, with sea beans and edamame

    Tropical Dessert

    Bandicoot
    Macademia Nut Liqueur, Kahlua, Coconut Milk
    flaming ginger ice cream and cake

    • Baked Hawaii– Tiki-carved meringues hiding macadamia nut and Hawaiian honey semifreddo and a cake layer of roasted pineapple and crystallized baby ginger. Based on the famous Baked Alaska, but in a tribute to our 50th and most tropical state! Doused with spiced rum and sent to the table on fire

    3 Responses to “Tiki Spirited Dinner”

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    3 Comments to “ Tiki Spirited Dinner”
    1. TiareNo Gravatar says:

      Yay! it sure looks a million times better than the dinner i had last night..

    2. MarleighNo Gravatar says:

      Mmmm. Macadamia-crusted tomatoes…

    3. […] the internet I managed to gain access to the drinks designed by Beachbum Berry and Wayne Curtis for dinner at The Country Club. Most of the drinks that were served at Tales specify certain liquors, as they were designed with […]

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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