Good friends and fantastic bartenders Nate Brown and Gabe McNeil joined us for a joint cocktail and cooking class. Guests were treated to a night of explanation and great tips for making several classic cocktails which were paired with tasty bites of food designed to complement each drink.
Chef Dan explains why we chose to serve country pate toast with jackfruit dijon verus the Sazerac cocktail. The balance of fat, floral fruit, and acid from the mustard all contribute to accenting the cocktail experience.
Pimms cups are a perfect summertime cocktail. The Pimms story is quite interesting. The cocktail is even better. A refreshing earthy lemonade laden with the season's fruit, crisp citrus, fragrant mint and cool cucumber flavors, it quenches thirst in style.
Nate explains and gets guests involved with slapping the mint to revive the oils and release the fragrance.
Gabe McNeil and Nate Brown share their excitement for cocktail work.
Scallop and shrimp ceviche worked wonderfully versus the Tom Collins.
Ramos Gin Fizz - worth the work
Good friends and fantastic bartenders Nate Brown and Gabe McNeil joined us for a joint cocktail and cooking class. Guests were treated to a night of explanation and great tips for making several classic cocktails which were paired with tasty bites of food designed to complement each drink.
Chef Dan explains why we chose to serve country pate toast with jackfruit dijon verus the Sazerac cocktail. The balance of fat, floral fruit, and acid from the mustard all contribute to accenting the cocktail experience.
Pimms cups are a perfect summertime cocktail. The Pimms story is quite interesting. The cocktail is even better. A refreshing earthy lemonade laden with the season's fruit, crisp citrus, fragrant mint and cool cucumber flavors, it quenches thirst in style. 
