San Francisco, California
London, United Kingdom
Join Executive Chef Jen Biesty of Scala's and Bar Manager Joel Teitelbaum of Harry Denton's Starlight Room as they demonstrate their love and knowledge of fiery flavors. Jen begins with a halibut ceviche with fire roasted peppers and micro cilantro atop a crisp plantain, paired with Joel's Daiquiri De Tigre - encanto pisco, coconut milk, lime and cilantro. Second is grilled chimchurri marinated beef heart with a habanera condiment paired with the High Smolder - Anejo Tequila, jalapeno nectarine marmalade, pineapple and lime. The demonstration is wrapped up with a brandade of salt cod stuffed Jolly Tomato with salsa verde and paired with a cocktail of gin, velvet falernum, lemon grass, yellow chartreuse and tomato water.
This demonstration will prove to be FIERY HOT!