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Save the Date: Charitable Cocktail Dinner at KooZeeDoo
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Save the Date: Charitable Cocktail Dinner at KooZeeDoo
Bartending duo Phoebe Esmon and Christian Gaal have collaborated with KooZeeDoo's David Gilberg and Carla Goncalves in the past. On Monday, July 16th, they'll do so for a purpose even more noble than excellent food and drink: Lupus research.
"Christian and I had been talking with Carla and David...about doing a dinner with them," says Esmon. "I mentioned it to a Alana Bly, who has been the organizing force behind LUPEC [Ladies for the Preservation of Endangered Cocktails] here in Philly. She suggested that we might do it as a public LUPEC event (and a co-ed one; most LUPEC events are ladies only). We had already chosen Lupus as our charity for this year--one of our members who is also a very close friend has Lupus and has suffered some fairly significant set-backs this year, which has brought the reality of the disease home to all of us."
Esmon and Gaal are donating their efforts to the dinner, and a portion of the $120 ticket will go towards Lupus research. Rhuby, Carpano Antico, Don Q Rum, Lillet Rose, Bluecoat and Salerno Blood Orange liqueur are donating booze for cocktails like the Labrador, a refreshing tonic of Bluecoat, tomato water, parsley/pepper syrup, vinho verde and lemon--the pairing for Gilberg's first course of salt cod crudo with hard-cooked egg, rabe and olives. Each dish in the four-course menu comes with a complementary cocktail. Check out the full menu after the jump and call KooZeeDoo for reservations.
Koo Zee Doo /LUPEC
Cocktail Dinner, 7.16.12
Course pairings:
First Course:
Meia Desfeita
Raw salt cod, chick peas, hard-boiled egg, rabe, olives
~with~
The Labrador
Bluecoat Gin, tomato water, black pepper/parsley syrup, lemon, vinho verde
Second Course:
Milho Frito
Fried corn porridge, sautéed vegetables, fava mint sauce
~with~
The Albuquerque
Lillet Rose, Solerno Blood Orange Liqueur, Red bell pepper shrub, Himalayan pink salt
Third Course:
Caldeirada
Soft shell crab, stewed peppers, onions, potato
~with~
The Albatross
Don Q Anejo, Don Q Gold, Ginger/Thyme shrub, Falernum, Coconut water
Fourth Course:
Possego no Forno
Roasted peaches, custard tart, caramel, almonds
~with~
The Flamingo
Rhuby, Carpano Antica, Cotillion (spiced peach) Bitters, Sparkling wine
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