Thought for Food

MCC 2013. One thing I’ll say about these galas — and I’ve been to a few — is that I’ve learned how to dress for them. Though black tie is acceptable — and there are plenty of serious gowns and tuxes on display — a cocktail dress and frivolous pink thing atop your head is by far the way to go. (Clutches are also a non-starter: if you can’t double-fist, what’s the point?*)

Another thing I’ll say: a good 75% of my enjoyment of the event is the sheer thrill of being in the New York Public Library. What a triumph that building is. If it ever fails to leave me breathless, put me on a plane and send me back to Minnesota. My time here will be done.

* Related: the one and only rule of MCC.

Hey remember when M. and I used to do cocktail events? We’re doing ‘em again! If you’ll be in town over Memorial Day weekend, come join us on Saturday afternoon for kelp cocktails (kelp courtesy of our friend Bren) and snacks by Chef Dave of Louro and the supper club Um Segredo.

And if you can’t join us this time but want to stay in the loop on future events or private consulting/classes/events, please use our contact form here. Cheers!

evoenyc:

We’re delighted to announce that on Saturday, May 25th, we’re holding an Evoe cocktail event — the first in more than two years. Inspired by a trip to Brendan Smith’s innovative oyster and kelp farm, the Thimble Island Oyster Company, we’re featuring kelp-infused spirits in a variety of cocktails.

We’re calling it (what else?) “Drink Like A Fish.”

Now, we know what you’re thinking….

Kelp cocktails? Really…?

Really!

Kelp and seaweed-infused spirits add appealing umami-rich flavors to both sweet and savory cocktails . They’re especially fantastic with aquavit and carrot juice or mescal and sherry — all of which you’ll get to try.

Since we like to offer a bit of education with our aperitifs, we’ll discuss the principles of incorporating unusual ingredients in your cocktail repertoire, so that next time you find some interesting new liqueur on your travels you’ll be able to mix it fearlessly with the spirits you already have in your home bar.

As for Brendan, he’s a rock star of the local and sustainable seafood movement — if don’t believe us, check out The Wall Street Journal and Lucky Peach — and he’ll tell us about his unique “3D” approach to ocean farming and why we should all be eating more kelp, in cocktails and beyond.

Finally, Chef Dave Santos of the acclaimed West Village restaurant Louro will create an inspired menu of kelp and seaweed snacks.

The details:

• You must RSVP and space is limited, so please email us at info@evoenyc.com if you’d like to join us.
• Price: $45. Includes a variety of kelp and seaweed cocktails by Mayur and snacks by Chef Dave.
• Location: Louro, 142 West 10th Street, West Village.
• Date & time: Saturday, May 25th, 2-4 pm (note: this is Memorial Day weekend).
  

Please note! We’re offering cocktail consulting services for both the professional and private client; please see our new website for more information.

It’s 6 o’clock. Do you know where your cocktail is? (This one is gin, Cocchi Rosé, Amaro del Capo, and Compass Box Whisky Orangerie. It is effin delightful.)

PS: Oh hey look. Cocktail matches the outfit. MEANT TO BE.

A few Monday morning shout-outs: 

Shout-out to Saxon & Parole for striking that sweet spot between mixing it up (mezcal and oyster shooters, brandy and corn milk punch) and sticking with what works (razor clam “egg salad,” martini service). We’ve been cheating on you with the Wren but swear we love you best.

Shout-out to Marco for throwing his lovely wife (and baby mama) Tiffany a glamorous 30th birthday party, complete with perfectly charming punch bowls, passed hors d’oeuvres, and 500+ balloons … that just so happened to coordinate with her sequined cocktail dress. (Fifty extra points just for that!)

And finally, a belated shout-out to the Experimental Cocktail Club. We never made it to the original in Paris but the LES location has all the understated sex appeal — not to mention handsome French barkeep and flavor combinations that set my heart aflutter. If you want to taste the future of cocktails, you’ll find it here.

So rad. (via fek)

Featuring our friend Jeremy making a Brancolada at Donna (have you been? you should go). 

(Source: fek, via flavorpill)

papermag:

Mmm, Neta’s graceful whiskey cocktail “The Shibui” is our Cocktail of the Week. We’ve got the recipe, too.

Oooh and it uses Bittermens bitters! (Specifically the Burlesque variety.)

Christmas jingle bell swizzle sticks: ok that’s cute.

Whole shop is cute, as a matter of fact.

“Inspired by Damien Hirst’s Pharmacy installation, Singapore’s Clinic is a medical-themed bar that features wheelchairs, hospital beds, operating room light fixtures, drinks from IV bags, and more.”

From The Most Amazing Bars in the World (aka Everyone Loves A Gimmick).

Bet those wheelchairs come in handy.