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Posts Tagged ‘orange zest’

by Pink Lady

In a week LUPEC Boston will be joining 10,000 revelers to converge on the Crescent City for five blissful days of libations, education, and cocktail preservation. As if that wasn’t enough to make our little hearts flutter, we’re thrilled to be teaming up with our LUPEC NYC brethren to host a Spirited Dinner at The Redfish Grill.

With the recent oil spill crisis in the Gulf it’s now more important than ever to support the the hospitality and seafood industries of Louisiana. We’ll be teaming up with the gals of LUPEC NYC to serve a spectacular dinner at the fantastic Redfish Grill on Bourbon Street. If you’re heading down to Tales, we hope you’ll come and join us! Check out the menu & cocktails below, which we’ll be writing about and posting recipes for in the coming weeks. Details below.

We hope to see you there!

LUPEC SPIRITED DINNER @ REDFISH GRILL

Thursday, July 22 8 p.m. – 11 p.m.

115 Bourbon Street

New Orleans, LA

To reserve a spot today, call: 504.598.1200

Redfish Grill‘s Menu
Cocktails by Kirsten Amann and Lynnette Marrero

Aperitif: Anacaona Aperitif
Dubonnet Rouge
Combier L’Original
St. Elizabeth’s allspice dram
Angostura orange bitters
brut champagne or sparkling wine
orange peel, discarded

Amuse Bouche:
Crystal marinated P& J oyster
fried crisp, served with “red-eye” mayonnaise

Amuse Bouche Cocktail: Islay Alteña
El Tesoro platinum tequila
fresh lemon juice
simple syrup
Jerry Thomas Decanter bitters
Lagavulin 16
lemon oil

First Course:
Grand Isle Shrimp and Grits
our version made with Anson Mill’s grits, hickory grilled jumbo shrimp, “roof” bacon lardoons and a slow cooked poached egg

First Course Cocktail: Cerro Quemado
Zacapa rum infused with lapsang souchong
Fino sherry
date molasses
Angostura bitters
orange zest

Second Course:
Local Jumbo Lump Crabmeat Salad
lemon marinated jumbo lump crabmeat with a salad of grilled shitake mushrooms, sugar snap peas, slivered radishes and a spicy boiled peanut emulsion

Second Course Cocktail: The Girl from Ipanema/Garota de Ipanema
Leblon cachaça
Domaine de Canton ginger liqueur
fresh lemon juice
simple syrup
fresh ginger juice
lemon peel

Entrée:
Blackened Gulf Grouper
served with maque choux, lemon and shallot compound butter, basil infused extra virgin olive oil and garlic crisps

Entree Cocktail: Quimby Fizz
Tanqueray 10
lime juice
st germain
1 egg white
sage
top with club soda

Dessert:
Chef Toby’s individual angel food cake with Ponchatoula strawberries and a “brandy milk punch” milk shake

Dessert Cocktail: Pineapple Shooter
Zacapa rum
pineapple syrup
espresso cream (hand shaken cream with sugar cube and pinch espresso)

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