Recently I was an invited guest at a Ruth’s Chris cocktail dinner. I get to go to a lot of these type dinners, mostly wine pairings with some decent food pairings. Going to a craft cocktail pairings with different foods seemed like fun since even I “the number one rated wine czar” gets tired of the grape juice . I also have been asking all the great bartenders who come on the Crave Radio show what food would you match these often fabulous cocktails they create. The answers are often all over the map but they seem to make sense.
A Bourbon or Scotch craft cocktail with, beef or a pork dish just seems to work. This particular dinner changed the way I look at food and craft cocktails. The night was a definite ten. Starting with a presentation from Steele Cooper from Remy and Liz Scobee from Stoli, it was fun and educational. I even learned the origin of the Martini.
We started off with a Tuna Poke stack ( the wasabi cream rocked) paired with a French 75 , which has Hendricks gin , Champagne and elderberry Liquor. The tartness of the drink cut through the mango and avocado of the dish.
Next was a summer melon salad with crispy prosciutto paired with a basil martini made with the smoothest of vodkas Reyka from Iceland. This stuff runs over lava rock so it has to be good!
My favorite was the seared Scallops Rockefeller, a deconstructed dish the puff pastry with the crisp bacon and creamed spinach was magical. Paired with a Remy Martin V.S.O.P. and Cointreau, cocktail with muddled blackberries
The main course was a sizzling Filet Mignon and crab cake with the greatest Pecan crusted sweet potato casserole I ever experienced. Paired with a small batch NY bourbon Hudson Bay (that’s right a NY bourbon) lemon juice and apricot preserves they whole dish just came together.
The most impressive part of the evening was the passion and enthusiasm of the staff regarding the offerings. It was obvious they had sampled the fare and had fun with the guests. Kudos, to Bill Curci the GM, Alan Schulz beverage Manager and Brian Garrett who created the cocktails. Your staff is well trained and chef Craig Doyle (not related to our editor Steven) prepared an outrageous meal that made for a most enjoyable evening
Next time you are in Fort Worth stop in and try Ruth’s Chris.