Here's a recipe for you: Start with a 'Speakeasy' theme. Mix up a tantalizing punch. Then take five great courses of delicious and creative food made by a master chef. With each course add an inspired craft cocktail specifically concocted by professional mixologists. Over all that lay the rhythmic sounds of a 20's-era speakeasy band. And place it all inside the coolest new distillery in town. ENJOY.
And that is exactly what we did at StilL 630 last night! Bill & Kathy, the makers of the incredibly delicious ginger liqueur called The Big O, organized the event and did the heavy leg work. They brought in John Womick, Dean of Culinary Studies at L'Ecole Culinaire to design and prepare the dinner menu - and he did a spectacular job! We had some incredible dishes, ranging from plantain bisque with avocado crema to lobster corndogs with Big O chili pepper glaze to name a couple of my personal favorites.
Also stunning were the delicious cocktails that master mixologists Matt Sorrell and Mel James crafted to accompany each course. Thanks to Brandon Chuang and Feast Magazine, you can check out more pictures of the event here: Underground Dinner Pictures
It was amazing seeing the back room of the distillery transformed into a working kitchen for the night, almost as impressive as it was to see the entire front room lit by candlelight as party-guests danced to the infectious music! It was a magical evening and one we will never forget!