In the Land of Cocktails

Spirited Dinner at Cafe Adelaide

Posted by Cocktail Chicks on July 8th, 2009

Buy your tick­ets now for a night of din­ner pair­ings pre­sented at 25 New Orleans restau­rants includ­ing Cafe Ade­laide. The Spir­ited Din­ners will take place Thurs­day, July 9, 2009.  Read on for more infor­ma­tion and the Cafe Ade­laide menu.  To make your reser­va­tions call Cafe Ade­laide at (504) 595‑3305.

Each Spir­ited Din­ner will have a dis­tinc­tive menu with a range of cui­sine from appe­tiz­ers to desserts, served along with extra­or­di­nary cock­tails of all vari­a­tions and fla­vors. At each spir­ited din­ner, a team of authors, mixol­o­gists, and bar-chefs have worked along­side New Orleans’ most pres­ti­gious restau­rants to bring you a unique and excit­ing menu.  And if you’re at Tales but can’t make it to the din­ner stop on by Cafe Ade­laide and the Swiz­zle Stick bar while you’re in town.

Boris Karloff Wel­come Cock­tail
1 oz St-Germain Elder­flower Liqueur
1/2 oz Ply­mouth gin
1 oz Kaf­fir lime juice
1 table­spoon sugar
1 egg white
1/2 sours

Bruleed Cre­ole Tomato and Grilled Thyme Bisque
sweet corn-gulf shrimp toast & sea salted chanterelles

Tomato Water Bloody Mary
1 1/2 oz Abso­lut Cit­ron Vodka
Fill high­ball with tomato water mix­ture
Gar­nish with Cherry Tomato

Louisiana Blue Crab Donut
Herb Saint-Exploratour ganache and dried pep­per “sprinkles”

Red Bean Crusted Texas Quail
black rice pud­ding, foie gras glazed 1015 onions
and Alder wood smoked ketchup

Side by Side Cock­tail
2 oz Hen­nessey VOS Cognac
1 1/2 oz Coin­treau
1/2 oz fresh lemon juice
1/2 oz sim­ple syrup
1/2 oz Gran Marnier 100 Anniver­sary
2 dashes of Fee Bros orange bitters

Pedro Ximenez Carmel Painted Veal
chervil gre­mo­lata pomme puree, shaved mimolette-summer squash papardelle
and Argan oil infused veal au jus

Brandy Alexan­der “Café au Lait”
lemon turbinado sugar, Dagoba milk chocolate-chicory cof­fee mousse
and Brandy Alexan­der whipped Cream

Noble Strength Cock­tail
1 1/2 oz Saz­erac Rye whiskey
1 oz Brandy
1/2 oz Dry Ver­mouth
1/2 oz of Lemon Juice
1/2 oz Grena­dine
1/2 oz Pome­gran­ate juice

Chef:
Chris Lusk

Bar Chefs:
Lu Brow
Todd Thrasher