Which comes first: The chicken, the egg, or the cocktail?
Which comes first: The chicken, the egg, or the cocktail?
Spice Route Supper Club Menu for April 30, 2011 @ 8pm
Cocktails inspired by Kerala spices
I grew up along Kerala’s coastline where seafood reigns, but lately
I’ve been thinking about the many specialties that feature poultry in
its many forms and decided to build a menu around those dishes.
Instead of our usual wine pairings, this evening we’re featuring
cocktails by Our Libatious Nature’s Nicky and Katruska, who crafted
these drinks specifically to match the flavors of South India. Many of
them include the same spices that have appeared in Kerala’s cooking
for centuries.
1st course
Chicken stew with vattayappam—one of Asha’s signature dishes,
including a silky coconut broth and a savory version of vattayappam,
an airy steamed cake.
Cocktail: Pineapple Sour—bourbon, almond syrup, Triple Sec, lemon
juice, muddled pineapple, egg, and a pinch of saffron.
2nd course
Braised quail curry with classic Kerala flavors (red chiles, coconut
oil, curry leaves, mustard seeds) and coconut rice.
Cocktail: Cucumber Lassi—gin, Thatcher’s cucumber liqueur, milk,
cilantro syrup, muddled cucumbers.
3rd course
Kerala fried squab. Trust us on this one! Squab is moist and tender
and works beautifully with our traditional method of fried chicken.
Served with freshly made griddle bread.
Cocktail: Mad Mango—muddled fresh mango, vanilla bean, ghost
pepper-infused dark rum, light coconut milk, orange bitters, orange
juice.
4th course
Tellicherry pepper-crusted duck served with guava chutney and red
spinach thoren. With this dish, you can taste why Kerala’s pepper is
known as “black gold.”
Cocktail: Smoked Figs – Old Monk rum, ghost pepper-infused vodka, Licor 43 vanilla
liqueur, homemade fig preserves, star aniseed.
5th course
Vanilla bean custard with mango—in tribute to the beginning of mango season!
Asha’s chai
Donations are cash only. We will pass out envelopes with each diner’ s name at the end of the meal. Minimum donation is $85. Gratuity appreciated.
To join us for this event send an email to spiceroutesupperclub@gmail.com or click on the Join Our Email Mailing List link on this blog to receive an invitation.
