Château D’Yquem And Peket Dè Houyeu Genever, At Eden Hill

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Château D’Yquem And Peket Dè Houyeu Genever, At Eden Hill
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Medium Plus says
https://www.mediumplus.com/event/chateau-dyquem-and-peket-de-houyeu-at-eden-hill/

Join us for a creative event, in collaboration with sommelier Nick Davis of Medium Plus, bartender Leroy Thomas of Artisanal Imports and chef Maximillian Petty of Eden Hill Restaurant.

The offering:

– A presentation on the production and history of Peket dè Houyeu Genever, and Château d’Yquem Sauternes.

– Peket dè Houyeu Genever presented both ‘neat’ and in a Sauternes-inspired cocktail.

– A 2oz serving of 1995 Château d’Yquem Sauternes.

– Four courses of food to pair with each beverage, by Chef Maximillian Petty.

Limited to 10 guests total, $85 per person.

Contact events@mediumplus.com with any questions.

Thank you!

Menu:

I.
2004 Château d'Yquem "Ygrec"
Dry Sémillon-Sauvignon Blanc Blend, Bordeaux, FR

Cured Coho Salmon

II.
‘Whisper Not’ Cocktail
Peket dè Houyeu Genever, Less-is-More Gin, Lillet, Saffron, Ginger

Poached Lopez Island Oyster
Apple-Oyster Velouté, Coffee-Rye Toast, Celeriac, Apple Batonette

III.
‘Daymaker’
Peket dè Houyeu Genever alongside Tripel Karmeliet Belgian Ale

Braised Lamb Neck
Onion-Skin Dashi, Smoked Almonds, Lemon

IV.
1995 Château d'Yquem Sauternes
Sweet Sémillon-Sauvignon Blanc Blend, Bordeaux, FR

Foie Gras Torchon
Apple-Fluff encased in Green-Apple-Glass
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https://www.mediumplus.com/event/chateau-dyquem-and-peket-de-houyeu-at-eden-hill/
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By: Medium Plus

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