Well, hello there! It's been a while (er...four months) but we're back and boy do we have something up our sleeves this time. Often people ask Jon what his favorite foods are to cook and eat; and while it is varied and can often depend on the season he always loves snack and bar food. Also, it helps that Rachel loves to eat snack/bar food like nobody's business. Who doesn't love a small plate of delicious little bites of food to go with that delicious cocktail you just ordered? Really, who?? So without further ado, we bring you our version of a cocktail party.
PLEASE NOTE: usually our dinners are BYOB but this time we are providing the cocktails. No need to bring anything but yourselves and an appetite! Also, this "dinner" will be open house style, not sit down as our past dinners have been. Please feel free to come at anytime between 6pm - 9pm. The location will be released to all diners one week before the event date.
Angostura Colada: Cruzan White Rum, Coconut, Pineapple Juice, Angostura Bitters
Vanilla Old Fashioned: High West Rye Bourbon, Maraschino Liquer, Vanilla Bean
Rhubarb “Fizz”: Beefeater Gin, Cocchi Vermouth di Torino, Orange Bitters, Rosemary
Pimento Cheese Crackers: Cauliflower Salad
Octopus Ceviche: Tostada, Pickled Onion, Cilantro, Hot Sauce
Bruschetta: Fava Beans, Lardo
Buffalo Chicken Wing: Blue Cheese, Celeri Remoulade
Cured Sardine Crostini: Sunchoke Relish, Black Garlic
Crab Cakes Dynamite: Broiled Uni
Liquid Popcorn: Caramel Froth
When & Where
Block & Wheel Underground Dinners
Chef Jonathan + Rachel